Red fish: types, classification, benefits, the most valuable varieties, their calorie content and beneficial properties. Contraindications to the use of red fish.
Since ancient times in Russia, sliced \u200b\u200bdelicacy fish with parsley and lemon slices served as a decoration for the festive table. Fish is already a tradition, as well as primordially Russian dishes - cabbage soup, pies, kulebyaki, pancakes.
- this is a whole family that unites expensive and popular species: chum salmon, trout, pink salmon, salmon, sockeye salmon, etc. The meat of these valuable breeds from the salmon and sturgeon families can have both intense red and orange and pale pink color.
The word "red" in Russia denoted everything beautiful, valuable, rare. For example, a red fellow, a red girl, a red day. Therefore, the most expensive and delicious fish - sturgeon, beluga, stellate sturgeon, sterlet - has long been called red, although their meat is white.
According to the trade and culinary classification, red fish is divided into three groups: salmon, white salmon (or pink) and sturgeon.
salmon
This group includes White Sea and Baltic salmon: salmon, sucker, trout, brown trout, Finnish salmon and all salmon of the Pacific basin (sockeye salmon, pink salmon, chum salmon, sim, chinook salmon).
Sturgeons
This class includes all sturgeon inhabitants of the basins of the Caspian and Black Seas: Russian sturgeon, stellate sturgeon, beluga, sterlet, bester, spike, Amur, Siberian and Danube sturgeon.
White salmon (pink)
Representatives of this group are white and white-pink salmon: taimen, whitefish, nelma, coho salmon. The most tender in terms of meat properties is the Caspian white salmon, and the roughest is coho salmon.
The benefits of red fish
There is a lot of iodine, fluorine, phosphorus, calcium, selenium, zinc, vitamins A, D, E, PP and group B in red fish. Selenium is called the “longevity trace element”. It strengthens the immune system, prevents the aging of the body and the development of tumor processes. Phosphorus strengthens bone tissue plays an important role in brain function. Iodine regulates the activity of the endocrine system.
We can talk about the important functions that vitamins and minerals contained in red fish perform in the body for a very long time. But the main value of red fish is in the presence of omega-3 polyunsaturated fatty acids, which nourish cell membranes and prolong youth. If a sufficient amount of these unique, amazingly useful substances, called “vitamins of youth”, is supplied with food, then the vessels will be healthy and elastic, the brain will work and nervous system– well-coordinated, the level of cholesterol in the blood is always normal. Omega-3 fatty acids are the prevention of arthritis, arthrosis, vision loss in the elderly, cardiovascular diseases, many types of oncology, including breast cancer. These are healthy bones, muscles, joints and nerve cells.
Numerous studies confirm: people who regularly eat red fish are almost three times less likely to suffer from hypertension, cancer, have a good memory and do not know what depression is. American scientists have found that "fish" omega-3s have a positive effect on the functioning of those parts of the brain that are associated with emotions. And recently another curious fact was discovered: lovers of red fish are more protected from sunburn than other people who rarely indulge in this delicacy.
The most valuable varieties of red fish
The most popular salmon, one of the best fish delicacies are salmon and trout. They can be pickled, salted, fried, stewed and baked. In salmon, the meat is bright pink, in trout it is lighter. This fish should be eaten at least 2 times a week, especially for women: salmon and trout help maintain healthy skin, nails, hair and, of course, stay beautiful longer.
Salmon or noble salmon
In salmon, in addition to a high concentration of omega-3, there is also an ideal ratio of omega-3 and omega-6. Only two foods in nature can boast such a unique balance of these fatty acids - flaxseed and walnuts. Regular consumption of salmon is the prevention of thrombophlebitis, improvement of blood circulation and metabolism, normalization of the gastrointestinal tract and liver, strong arteries, strong immunity and a healthy nervous system.
Salmon is salted, smoked, fried in a pan in marinade and breading, pancakes, saltworts and other goodies are made with it. But it is better to bake this fish - in foil or on the grill, or eat lightly salted. The noble salmon has unusually tender and very tasty meat.
The calorie content of salmon is from 140 to 220 kcal per 100 g. The fat content is from 6 to 24%, protein is about 20%.
Trout is not only tasty, but also beautiful fish: with a golden belly, yellow-green sides with black dots, sometimes surrounded by a blue border, an olive-green back and multi-colored spots on the fins. Trout is often referred to as goldfish. There are several types: freshwater, rainbow and sea.
Like salmon, this red fish is a very valuable food product, as it is rich in fatty acids, vitamins and minerals. Trout goes well with lime, lemon and cream sauce. Even in old cookbooks it is said that it is better to stew it in the oven with wine, vegetables and herbs or bake it in butter.
Calorie content of trout - from 97 to 208 kcal per 100 g. Fat content - from 4 to 14%, protein - about 20%.
Contraindications to the use of red fish
Trout and salmon should not be abused by pregnant women and nursing mothers, as mercury may be present in some species. Fatty fish should not be carried away by people suffering from obesity and disorders in the digestive tract, especially stomach ulcers and chronic liver diseases. Without a doubt, those who are allergic to fish should also be careful.
Every person who cares about their health should include red fish in their diet. Only 300 g of this fish delicacy per week is enough to provide the body with the fatty acids necessary for its full-fledged work. Most beneficial species red fish, except for salmon and trout, are chum salmon and pink salmon (pink salmon). From time immemorial, many peoples of the North ate pink salmon and were distinguished by amazing health.
Dishes with red fish - photo
Let red fish become a frequent guest in your kitchen, because it is a source of health and longevity for the whole family!
Red fish in Russia
According to many peoples, red fish is considered a native Russian product. Dishes from this fish were very popular in Russia. However, "red" in Russian means not only color, but also the importance of an object. And since the red fish has many useful properties, unique taste qualities, it is not in vain that it always occupies one of the main places at the festive table. So what is the most delicious red fish?
All types of red fish are rich in nutrients and fatty acids. People who regularly consume red fish are less prone to hypertension and cancer. Today, speaking of red fish, we most often mean salmon or trout.
salmon fish
The most famous of the red fish - salmon. Its taste, like any other fish, depends on the method of preparation. If, for example, salmon is fried, then it will not differ much from other fried fish. Boiled salmon is much tastier, however, it quickly becomes boring. But salted salmon is rightfully considered the most delicious. It is in it that almost all useful substances and vitamins are stored.
Trout flavor
By taste trout in no way inferior to salmon. Moreover, this applies both to trout grown on fishing farms and to those that live in natural conditions. Trout meat is tender and has its own smell, something similar to the smell of fresh cucumbers. The color of trout meat varies from white to red. It depends on the composition of the water where the trout lives. In addition, the period of fish harvesting has a great influence on the taste of trout. During spawning, the fat content in the meat decreases.
Pink salmon meat
Chum salmon and pink salmon are also considered species of red fish. Pink salmon meat inferior in taste to other types of salmon fish, however, massive fishing and a fairly low cost have made pink salmon one of the most common red fish not only in Russia, but also in other countries. The fat content of this fish directly depends on its habitat. So, for example, Western Kamchatka pink salmon is less fat than Amur. As a rule, a third of the pink salmon catch is used for canning, while the rest is either salted or, most often, sold on the market in frozen form. Since pink salmon is a fairly affordable seafood delicacy, it is used for cooking a large number dishes, both homemade and restaurant. In addition to meat, pink salmon is also valued for its caviar, which is the most common type of caviar. Pink salmon caviar is somewhat smaller than chum salmon caviar, but in terms of taste it is not much inferior to it.
Chum quality
Keta slightly superior to pink salmon in its taste, however, if you cook it traditional way, it will turn out dryish. Therefore, ketu is most often baked in foil or with vegetables. Chum salmon caviar has a mild and delicate taste, so it is rightfully considered an adornment of any holiday table.
However, each person has his own taste preferences, purely individual, because it is not in vain that they say "there are no comrades for the taste and color."
Red fish is a delicacy species of fish from the Sturgeon family, in everyday speech this name is most often used for salmon. Salmon, pink salmon, chum salmon, salmon, trout, etc. fall under this classification. It should be noted that this name is erroneous and does not at all imply that it should be red. All over the world, the listed sea and river inhabitants are perceived as a primordially Russian product, which is why the name appeared in Russia. In the old days, everything good, high-quality and expensive was called red, and only rich people could afford such a product.
The types of red fish most commonly found on the Russian market are salmon, chum salmon and pink salmon. Some of them are artificially raised, so their meat is not as nutritious as wild-caught ones. However, they do contain vitamins and minerals. Absolutely all types of red fish have a unique biochemical composition that can rejuvenate the human body and positively affect health. The omega fats present in such a product can work wonders, therefore, this delicacy is recommended to be eaten at least 3 times a week by pregnant women for the safe bearing of the fetus and by schoolchildren for normal development.
So, what is the most common species of most salmon found in the waters of Russian rivers, lakes and seas. Salmon is considered quite common, which until the middle of the 19th century was divided into two different species for the simple reason that young and adult individuals differed significantly. Fry are born in rapids, clean rivers and remain there for several years, after which they move to the sea, where they lead a predatory image life and quickly gain weight.
In breeding salmon, the Norwegians are the most successful, which is facilitated by the nature of this country. The tides bring clean water to the fjords twice a day, and storms never happen there. Therefore, in Norway, along the entire coast, there are cages in which red fish is grown. sea and river inhabitants give an idea of what they look like. Red fish has meat of different colors, which is influenced by living conditions. For example, salmon, also called Atlantic salmon, is common in the west of the Arctic Ocean and in the north of the Atlantic, although its habitat is very wide. In Russia, it is found in the Murmansk Territory, in rivers flowing into
Some types of red fish are quite affordable for the average citizen. These include pink salmon grown in artificial conditions. It is the smallest of all salmon, but nevertheless very healthy and tasty. Pink salmon lives only in cold waters, preferring temperatures from 5 to 14 °C. If the reservoir heats up to 25 ° C, it dies.
There are species of red fish that are widespread throughout the world, these include chum salmon and trout. The first spawns only once in a lifetime, dying after that. Trout are known for being able to live in both salt and fresh waters. Absolutely all types of red fish are good for the body, so you should include their meat in your diet as often as possible.
Fish of the sturgeon family:
Genus of freshwater, semi-anadromous and anadromous fish from the sturgeon family. Body length up to 6 m ( Atlantic and white sturgeons ), weight - up to 816 kg (white sturgeon).
The sturgeon genus is characterized by the following features: longitudinal rows of bony scutes-bugs do not merge with each other on the tail; there are sprays, the rays of the caudal fin go around the end of the tail.
This includes 19 species of mostly large fish from the northern temperate zone, some of which reach very significant sizes. Most of the species are anadromous fish, entering the rivers from the seas in spring for spawning, some species also wintering in autumn. Some species are freshwater, living in rivers or entering rivers for spawning from lakes in which they usually live. The area of distribution of the genus includes Eurasia and North America.
Sturgeons keep mainly near the bottom, feed on fish, mollusks, worms, etc. The fecundity of large fish can reach several million eggs. At the same time, the mass of eggs before spawning is up to 25% of the total body weight. Despite such enormous fecundity, many species are endangered due to relentless and imprudent fishing. 90% of the world's sturgeon stock is concentrated in the Caspian Sea.
In commercial terms, these fish are very valuable: in addition to tasty and very expensive meat, they produce a huge amount of caviar, which is one of the most valuable fish products, swim bladders that give high-quality fish glue, and a dorsal string eaten under the name vizigi. The meat is sold fresh, frozen, salted, dried and smoked. Russia is the richest in terms of the number of species of this genus.
Since the beginning of the 21st century, commercial fishing for almost all types of sturgeon has been banned in Russia.
Some species are listed in the Red Books of the IUCN and Russia.
Fish of the sturgeon family. Body length up to 125 cm, weighs up to 16 kg (usually less).
Among other sturgeons, it is distinguished by the earliest onset of puberty: males first spawn at the age of 4-5 years, females - 7-8 years. Spawns in May, usually in upper riverbeds. Caviar is sticky, deposited on stony-pebble soil. Adult individuals usually reach a length of 40-60 cm and a weight of 0.5-2 kg, sometimes there are specimens weighing 6-7 kg and even up to 16 kg.
It feeds mainly on benthic invertebrates, willingly eats fish eggs.
In autumn, in September, it gathers in deep sections of rivers (pits), where it spends the whole winter in a sedentary state, without feeding. The regulation of rivers usually improves the conditions for fattening sterlet, but worsens the conditions for its reproduction.
The maximum age of a sterlet is about 30 years.
Valuable commercial fish. Object of pond and lake cultivation.
Thanks to the crossing of this species with the beluga, a hybrid valuable for the fish industry called bester was obtained.
- fish of the sturgeon family. Distributed in the basins of the Caspian, Black and Seas of Azov. It occurs singly in the Adriatic Sea, the Aegean Sea (included in the Maritsa River). Since 1933, the Caspian sturgeon has been introduced into the Aral Sea, where it is currently found in small quantities. It has winter and spring forms. It enters the Volga from the Northern Caspian, but does not rise high (although there have been cases of stellate sturgeon being caught near Rybinsk). The main spawning grounds were located as far as Volgograd; many fish spawned higher (mainly up to Saratov). In much smaller quantities, it enters the Urals, rises to Uralsk (and higher to Rubizhnoye). Spawning grounds are located below the Inder Mountains, 300-400 km from the mouth of the Urals. Single copies are included in the Terek, Samur, Sulak. From the rivers of the South Caspian, the stellate sturgeon enters mainly the Kura, enters Lankaranka, Astara. Along the Iranian coast, it enters the same rivers as the sturgeon (Sefidrud and others). From the Sea of Azov, for spawning, it enters mainly the Kuban, less in the Don (the Kuban has always been a "stellar" river). The main spawning grounds for stellate sturgeon in the Kuban are currently located between the village of Tbilisskaya and the city of Kropotkin. From the Black Sea it enters the Dnieper, rarely (but more often beluga) into the Dniester. It enters the Southern Bug, Danube, Rioni (up to Kutaisi), and other rivers north of the Rioni were noted: Inguri, Kodori, etc. Life expectancy is up to 30 years. The stellate sturgeon feeds on invertebrates (crustaceans, worms) and fish (gobies, herring and sprat). The average commercial weight of the Volga stellate sturgeon is 8–9 kg, the Kura sturgeon 7–8 kg, the Ural sturgeon 5–10 kg, the Kuban sturgeon 6–8 kg, and the Don sturgeon about 7–8 kg. The greatest weight was noted for the Danube - 80 kg, the Hens - 70 kg, the Don - 67 kg.
- fish of the sturgeon family. The species is included in the IUCN Red List. Beluga is one of the largest freshwater fish, reaches a ton of weight and a length of 4.2 m. As an exception (according to unconfirmed reports), individuals up to 2 tons and 9 m in length were indicated (if this information is correct, then the beluga can be considered the largest freshwater fish the globe).
Beluga is a long-lived fish, reaching the age of 100 years. Unlike Pacific salmon, which die after spawning, beluga, like other sturgeons, can spawn many times in a lifetime. After spawning, they migrate back to the sea.
Caspian beluga males reach puberty at 13-18 years old, and females - at 16-27 (mainly at 22-27) years. The fertility of the beluga, depending on the size of the female, ranges from 500 thousand to a million (in exceptional cases - up to 5 million) eggs. There is evidence that large (2.5-2.59 m long) Volga females spawn on average 937 thousand eggs, and Kura females of the same size - an average of 686 thousand eggs. In the past (according to 1952 data), the average fecundity of the walking Volga beluga was 715,000 eggs.
According to the way of feeding, the beluga is a predator, feeding mainly on fish. Begins to prey even as a fry in the river. In the sea, it feeds mainly on fish (herring, sprats, gobies, etc.), but does not neglect mollusks. In the stomachs of the Caspian beluga, even pups (babies) of a seal were found. There has never been a case of a beluga attacking a person, even bathing small children.
- view sturgeon fish. Appearance characteristic of sturgeons. It inhabits the basins of the Caspian, Aral, Black and Azov seas, but is very rare in the Black Sea, especially in the Sea of Azov. The spike is a semi-anadromous fish, as it winters in rivers. Moreover, in the Aral Sea it is represented only by the winter race. In the Caspian Sea, the thorn lives mainly in the southern part, from where it enters the Kura for spawning; in the Iranian part it is included in Sefidrud. In the Volga, the spike is very rare, but is included in the river. Ural. In the Aral Sea, the spike lived everywhere, before the transplantation of the Caspian stellate sturgeon, being the only representative of sturgeons there. From the Aral for spawning, the spike rises along the Syr Darya and Amu Darya rivers for considerable distances (along the Syr Darya - to the city of Chinaz and further at a distance of up to 2600 km from the mouth). The spike lives up to 30 years or more, reaching a length of 214 cm and a weight of 30 kg.
Spike in nature forms crossbreeds with beluga, with stellate sturgeon (“stellate sturgeon spike”) and with sturgeon. On the Kura, viable hybrids were obtained by artificial insemination: thorn × sturgeon, thorn × stellate sturgeon.
In the trading network, the spike does not stand out from the sturgeons.
Salmon family fish:
The names “salmon” and “trout” commonly used in everyday life, contrary to the stereotype, do not correspond to any type of fish. These are the collective names of either a whole family or subfamily (characteristic of the name "salmon"), or a large group of species united by one property (trout).
Actually, salmon is considered salmon in general, or salmon during spawning. On the other hand, the term "salmon" is present in the name of more than a dozen different types fish from different subfamilies, as well as in the name of two genera - noble salmon and Pacific salmon.
- a species of salmon fish from the genus salmon.
It can reach a length of 1.5 m and a mass of 43 kg. Lives up to 13 years. Anadromous form lives in the northern part of the Atlantic Ocean. Comes to spawn in rivers from Portugal and Spain to the Barents Sea.
The lake form in Russia is in Lake Imandra, the system of lakes Kuito (Upper, Middle and Lower), Nyukozero, in the lakes Kamennoye, Vygozero, Segozero, Sandal, Yanisjarvi, Onega and Ladoga, in Europe - in Norway, Sweden, Finland. Feeding, as a rule, in the sea, where the main source of food are schooling fish - herring and gerbil. Spawning takes place in rivers. Spawning grounds for salmon are located in the upper and middle reaches of the river in rapids, usually on rifts adjacent to the shore.
- species from the salmon family . The smallest and most common member of the genus Pacific salmon. In the ocean, pink salmon has a light blue color. Upon returning to spawning grounds, the color of the fish changes: it becomes pale gray behind, the abdomen becomes yellowish-white (although some individuals turn green). Like all salmonids, in addition to the dorsal fin, pink salmon has an additional fin located between the dorsal fin and the tail. Also her hallmarks are a white mouth, no teeth on the tongue, large oval black spots on the back, a v-shaped tail and an anal fin consisting of 13-17 soft rays. During their migration to spawning grounds, males develop a distinct hump on their backs, from which this salmon species gets its name. Average weight pink salmon - 2.2 kg. The largest known pink salmon reached a length of 76 cm and a weight of 7 kg.It spawns in August, for which it enters rivers in July. Like other salmonids, before spawning, the female builds a nest, digs the ground with her tail, so that a depression forms in it. After fertilization, the eggs are buried.
Or chum salmon- one of the most massive and widespread species of the salmon family. Valuable object of fishing. The maximum recorded body length is 100 cm, weight is 15.9 kg; life expectancy up to 7 years.
Gill rakers 19-25, gill rays 12-15, pyloric appendages 135-185. The chum salmon has the widest range among all representatives of the Pacific salmon genus. In the basin of the Arctic Ocean, it spawns in the Kolyma, Indigirka, Yana, Lena rivers. In the Western Pacific, it occurs from the Bering Strait in the north to Korea in the south. Numerous in Kamchatka, Sakhalin, the Kuril Islands, in the Okhota and Amur rivers. In North America, it is distributed from the Mackenzie River in Canada to Monterey Bay in California. The diet consists of crustaceans, pteropods, juvenile fish (gerbils, smelt, herring and others). Anadromous fish, spawns once in a lifetime, dies after spawning.
- fish of the salmon family.
In length, representatives of this species reach 80 cm, weight is usually 1.5-3.5 kg, the maximum recorded weight is 7.7 kg. Sockeye salmon resembles chum salmon in size and body shape, it is easiest to distinguish these species by the number of gill rakers on the first gill arch: chum salmon have them from 18 to 28, and sockeye salmon always have more than 30. Unlike other Pacific salmon, it most often spawns in lakes, be sure to exit the keys. Its entry into the rivers usually begins in May and lasts until the end of July.
The meat is not pink, like other salmon, but an intense red color. Of all salmon, she especially prefers relatively small, but very fatty kalyanid crustaceans, colored red with carotenoid pigments. These pigments pass from swallowed crustaceans into sockeye salmon meat. Most numerous off the coast of western and eastern Kamchatka. Less common in the north of the Sea of Okhotsk and in eastern Sakhalin.
- fish of the salmon family.
Coho salmon is a large fish, reaches a length of 98 cm, weight 14 kg. The coho coho salmon differs from other salmon by the bright silver color of the scales. Belongs to the salmon family, a genus of Far Eastern salmon. Along the Asian coast, it lives from the Anadyr River along the Kamchatka coast to the rivers of the northwestern part of the Sea of Okhotsk. Occasionally found in eastern Sakhalin and Hokkaido. The trip to the rivers lasts from the end of June to December. In Kamchatka, there are summer, autumn and winter coho salmon. Summer spawns in September-October; autumn - in November-December; winter - in December-February. Does not spawn in lakes. During spawning, both males and females turn dark crimson. It feeds on caddisflies, insects, their larvae, caviar and fish fry. Coho salmon is a valuable commercial fish, but its numbers are small.
- a widespread species of the salmon family.
The largest of the Pacific salmon. The average size of a walking chinook is 90 cm. In American waters, the chinook reaches a length of 147 cm. In the Kamchatka Territory, the species reaches a length of 180 cm or even more. A case of capturing Chinook salmon weighing 61.2 kg was registered.
In Asian waters, it lives in the Anadyr River, in Kamchatka, the Commander Islands, in the Amur and in northern Hokkaido. The back, dorsal and caudal fins are covered with small roundish black spots. Chinook differs from other salmon in a large (more than 15) number of gill rays. The marriage attire is less pronounced than in such fish as chum salmon, pink salmon, and only the male becomes blackish during spawning, with red spots. A medium-sized chinook can be confused with coho salmon, but chinook salmon are characterized by black gums on mandible, and small dark spots cover not only its back and caudal peduncle, but also both lobes of the caudal fin. For spawning, Chinook enters large rivers, along which they often rise over long distances (up to 4 thousand kilometers). Spawns in June-August. Chinook spawning lasts all summer. Juveniles in the river feed on aerial insects and their larvae, crustaceans and juvenile fish. In the sea, planktonic crustaceans, small fish and squid form the basis of Chinook's diet.
Valuable object of fishing.
- fish of the salmon family. The usual sizes of adult trout vary depending on the subspecies - up to 30 - 70 cm in length and 1 - 5 kg in weight, some subspecies reach a mass of 24 kg, and up to 117 cm in length. it is a very ecologically plastic fish. Brook trout, transported to New Zealand, rolled into the sea and turned into anadromous trout. It enters the rivers of Europe from the Iberian Peninsula in the south to the Pechora in the north. It is also found in the White, Baltic, Black and Aral Seas. The brook form (trout) is very widespread, found in the mountain streams of Morocco, Algeria, Tunisia, Spain, Portugal, France, Corsica, Sardinia, Sicily, Italy, Greece, Asia Minor, in the upper reaches of the Euphrates and Amu Darya.
Fish go to many rivers almost all year round, although there are peaks in spring, summer or autumn. The spawning trout continues to feed, although less intensively. And after spawning, migratory forms return to the sea for a day off. In the sea, brown trout live from one to four years. The food objects are herring, smelt, stickleback, gerbil, trout and various invertebrates do not disdain. Valuable commercial fish. Brook and lake trout, as well as anadromous trout, are objects of artificial breeding.
commercial fish of the whitefish genus of the salmon family. Length up to 64 cm, weighs up to 3 kg. Omul is an anadromous fish; it feeds in the coastal parts of the Arctic Ocean and rises to spawn in the rivers of Russia, Alaska, and Canada. In the sea it feeds on large benthic crustaceans, juvenile fish and small zooplankton.
Baikal omul, traditionally regarded as a subspecies of the Arctic omul. According to genetic studies, it is close to common herring whitefish and is separated into a separate species.
When writing the article, materials were used:
Reshetnikov Yu. S., Kotlyar A. N., Russ T. S., Shatunovsky M.I. Five-language dictionary of animal names. Fish. Latin, Russian, English, German, French. / under the general editorship of acad. V. E. Sokolova. —
16.01.12
Pieces of lightly salted chum salmon, pink salmon, trout, salmon or salmon decorate our festive table - no celebration is complete without this delicacy. We put the fish on plates, decorate and serve it, make salads and snacks with it, prepare sandwiches and canapes. Now the choice of fish is so great that the eyes run wide - you can buy it in any store or on the market - fresh or already cooked. How to choose the right fish in the store - let's talk about it today.
Why is the fish called red
The very meaning of the word red suggests that it is something very beautiful, the best and valuable. The hunters called the "red beast" the most valuable prey. So, for example, in the dictionary of V. Ushakov we find the concepts: “Red game (hunting) is the best swamp game. Red beast (obsolete hunting) is the most valued animals by hunters: bears, wolves, foxes, etc. fish - boneless fish, which are the highest grade of edible fish (sturgeon, stellate sturgeon, etc.)." Yes, that's right, initially only sturgeons (living in the Caspian Sea) were called red fish: beluga, sterlet, stellate sturgeon, sturgeon for high nutritional qualities, although their meat has a pinkish-yellow color. And in the Kuban and in the Caspian Sea (Astrakhan region, Dagestan), the regions of distribution of sturgeon fish, the term "red fish" is still understood precisely as sturgeon.
There is another opinion why the name stuck to the fish - red. Previously, red fish (in our understanding), which was abundant in the Far East, was sold only in the capitals - Moscow and St. Petersburg and cost a fortune: it was bought for red chervonets. Hence the name came from - red fish, and the fish itself was considered and is considered to this day - a delicacy.
What fish is called red
To date, red fish include salmon living in the Far East, in the Barents and White Seas. These are salmon, trout, pink salmon, chum salmon, etc. In Kamchatka, other types of Pacific salmon come across - coho salmon, sockeye salmon, chinook and the famous Kamchatka salmon, listed in the Red Book.
In most salmon fish, the meat has various shades of red or red-pink (salmon, sockeye salmon, salmon, chum salmon, etc.), but some salmon fish (for example, whitefish and nelma) have milky white meat. Salmon with white meat in Siberia and in the north of the European part of Russia are called white fish (cf. white salmon).
How to choose fish
You can buy red fish fresh and pickle it yourself, or you can buy a ready-made product. When choosing fresh fish, give preference to chilled. Today, the market is mostly farmed fish, but if you are lucky and you become the owner of a fish grown in the wild, consider yourself lucky. After all, the taste of fish grown on farms is significantly inferior to that which grows and breeds in a natural, natural environment. With artificial cultivation, such conditions are very difficult to create. The quality of Norwegian fish leaves much to be desired due to the abundant use of artificial additives in fish feed. Salmon and trout, which are bred in water areas, do not receive the entire volume nutrients like their counterparts in the wild. The diet primarily lacks shrimp and plankton, so the meat of such fish is lighter, sometimes even pale pink. This is primarily due to the fact that krill, shrimp and other crustaceans contain large amounts of carotenoids (vitamin A provitamins) - fat-soluble pigments, without which a full life activity is impossible. human body. One of the main carotenoids in fish is astaxanthin. Scientists believe that astaxanthin, contained in the red meat of fish, can significantly prolong human life. Without this important pigment, salmon migration would not be possible.
Significantly reduce the chances of buying artificial fish, the purchase of such species as pink salmon, chum salmon, chinook salmon, coho salmon and sockeye salmon will help. Basically, these types of fish grow in natural conditions, although these types of fish are also raised in Chile and Canada. Try to find out the exact origin of the product from the seller in the store.
When buying, first of all, pay attention to general form fish. Its surface should be shiny and clean, without mucous deposits. The scales and fins should fit snugly against the skin and only come off with considerable effort. The eyes of the fish should be convex, shiny, filled with moisture. Then we click on the carcass and see how quickly the hole disappears. The gills of the fish should be pink or red, not gray or brown. And you also need to smell the fish - a slightly sweet, pleasant aroma is another proof of the first freshness.
When buying salted fish in a package, you should know the following points. When salting fish meat, it usually loses its color and becomes paler. When buying lightly salted salmon or trout fillets, pay attention to the streaks in the meat. If they are white and not bright pink - buy, the dye was not used. To dissolve the bones in the fish fillet, ripening agents (a complex of food additives) or unauthorized acids are sometimes used. Be careful, read the composition of the product on the label.
To increase the weight of the fish, polyphosphates are injected (sodium polyphosphate, potassium polyphosphate, calcium polyphosphate, sodium-calcium polyphosphate, ammonium polyphosphate - this is a food additive E 452). Fish fillets treated in this way have an artificial sheen. With a significant excess of the concentration of phosphates, they wash out the protein from the fish, and, as a result, the nutritional value product drops by 2 - 3 times.
The fish fillet should be pale pink, without spots, dense and elastic. Lightly salted fish in vacuum packaging can only contain fish and salt. The presence of a preservative is acceptable, but it is better to do without it. Fish grown in artificial reservoirs is of high quality. After all, she is fed with special, selected food. If a lot of fat was released from the fish in a vacuum package, then the storage conditions of the product were violated. A piece of fish should keep its shape well, and there should be no red dots and spots on its surface.
Be sure to check the shelf life of the product, as well as the date of manufacture and packaging. The expiration date must be printed on the label with indelible ink or squeezed out along the edge of the vacuum package.