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Salmon chowder (Finnish: lohikeitto [ˈlohiˌkei̯tːo], Swedish: laxsoppa) is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes, carrots and leeks. [1] [2] The dish is served hot, and typically seasoned with fresh dill, allspice, salt and black pepper.
Sockeye salmon do not feed during reproduction. [22] Feeding ends once they enter into freshwater, which can be several months before spawning. [23] Embryos are maintained with only endogenous food supplies for about 3–8 months. [30] Reproduction in the sockeye salmon has to be accomplished with the energy stores brought to the spawning grounds.
Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, osmosis moves moisture out of the fish and into the salt and sugar, turning the dry mixture into a highly concentrated brine , which can be used in Scandinavian cooking as part of a sauce . [ 6 ]
Most marinades are comprised of three parts: oil, spices and acid. The oil adds juiciness to the meat and the spices add flavor, but neither of those would have any affect on the meat without acid ...
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Nutrition: (Per 4-oz. Serving): Calories: 170 Fat: 9 g (Saturated Fat: 2 g) Sodium: 410 mg Carbs: 1 g (Fiber: 0 g, Sugar: 0 g) Protein: 21 g. Described as a Genovese-style pesto on Trader Joe's ...