Cooking Salmon Fish Soup

Salmon is one of the most delicious and healthy fish. The flesh of salmon is easier to separate from the bones than other types of fish. Due to this property, it is highly regarded in cooking, especially in a dish such as fish soup.

Pick your recipe

How to choose a salmon

To prepare a delicious and rich soup, you should take the freshest and most fatty fish. The best option is to catch it yourself, because then there will be no doubt about the freshness and quality of the product. But in the modern rhythm of life, not everyone has the opportunity to go fishing, and catching this valuable fish is not so simple, so you can buy a carcass of fish from the supermarket. But the choice of store fish for any dish needs to be approached very carefully.

First of all, make sure that the salmon lies in front of you, or whether it was replaced with cheaper and bony fish. When buying a whole carcass, pay attention to the appearance of the fish, compare it with photos from the Internet, look at the size: the salmon should be quite large and full. The muzzle should be sharp, the fins small, and the scales, on the contrary, large. There should not be black dots on the scales. Eyes should be clean, without clouding and white films.

If you buy steaks or fillets, study the texture of the meat: when pressed, it should return to its shape, i.e. to be resilient. The mucus should not cover the fish, the surface can only be slightly moist. The color should be uniformly pink, without spots and yellow spots.

When buying not chilled but frozen fish, you must give preference to whole, not torn packages without crusts of ice or snow, because a large amount of frozen water in the bag indicates repeated defrosting of the product. It’s unlikely that you can cook a tasty soup from such fish.

As for the parts of the carcass for the preparation of fish soup, then both parts that are usually not eaten (head, tail, fins) and precious fillet are suitable.