Oncorhynchus gorbuscha is a fish of the salmon family, so it belongs to the fatty fish category. Her body is somewhat flattened, large protruding jaws with teeth. The back is bluish or greenish, the sides and belly are silvery, and there are dark spots near the tail fin. Before spawning, males become brownish or yellowish with small dark spots above the lateral line, the jaw is distorted, a hump grows.
Humpback meat looks and tastes like salmon, only slightly drier. Since fish with stiffer meat are best for cooking, humpback is one of the most suitable for cooking. This fish can also be fried in foil, in a sleeve, and on the grill. Very tasty humpback fillet steak with potato cream. Tip before baking the humpback in the oven: to prevent the fish from being dry, you can marinate it in advance or bake it in a sour cream (sour cream) sauce.