Dried fish. Vimbrella fish and its description. Video of catching and preparing fish fish

Dried perch Ingredients: 5 kg of freshly frozen perch, 1 kg of coarse salt, pepper. Method of preparation: Perch is a fairly fatty fish, so it produces a dried product with very high taste. For drying, it is better to choose fish of the same size. Better

Dried pike perch Ingredients: 1 kg of pike perch, 50 ml of table vinegar, 100 g of horseradish leaves, 25 g of dill seeds, 150 g of salt for moderate salting and 250–300 g for strong salting. Method of preparation: Clean the fish, gut it, wipe with vinegar, then rub with salt. Place in a tub,

Dried burbot Ingredients: 1 kg of burbot, 100 g of dill with umbrellas, 50 g of currant leaves, 50 g of grated dried horseradish root, 150 g of salt for moderate salting and 250–300 g for strong salting. Method of preparation: Gut the fish, rub paper towel

Dried pheasant Ingredients: 1 pheasant carcass, 2 g cinnamon, 2 g ginger, 2 bay leaves, 200 g salt, 2 g ground black pepper. Method of preparation: Rinse the prepared pheasant carcass thoroughly, dry it, then rub it inside and out with a mixture of salt, spices and crushed

Dried gooseberries Ingredients 2 kg of green gooseberries, 400 g of sugar. Method of preparation Wash the berries, prick them, add sugar, cover with a lid, place a weight, put in a cool place for 10 hours. Then boil the berries over low heat for 10 minutes, place them on a baking sheet,

Dried pheasant Ingredients: 1 pheasant carcass, 2 g cinnamon, 2 g ginger, 2 bay leaves, 200 g salt, 2 g ground black pepper. Method of preparation: Wash the prepared pheasant carcass thoroughly, dry it, then rub it inside and out with a mixture of salt, spices and chopped

Dried rabbit Ingredients: rabbit carcass, 2 cloves of garlic, 2 bay leaves, 10 g dill seeds, 5 clove buds, 10 allspice peas, 200 g salt Wash the rabbit carcass, separate the meat from the bones, trim from large tendons, cut into strips 3 thick see Garlic

Dried goose Ingredients: goose carcass, 100 g salt Wash the goose carcass thoroughly, dry it, rub it with salt inside and out. Wrap tightly in parchment paper, tie tightly with twine and hang in a dark, ventilated area. Dry for 3-4 months.

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Rybets (or cheese) - small River fish families carp. This fish is quite rare, and externally unusual, it has a long nose, covering the mouth. The body is tall, covered with scales, the head is elongated. The fish changes color depending on the time of year. The length of the fish does not exceed 50 cm, and the weight does not exceed 3 kg.

She lives in the Volga, Volkhv, Narva, Neva and others large rivers Russia (calorizer). IN Lake Ladoga, Ilmen, Gulf of Finland, Sea of ​​Azov.

In terms of taste, raw meat is one of the most valuable carp species. It is white, tender, juicy.

Calorie content of fish

The calorie content of fish is 88 kcal per 100 grams of product.

Composition and beneficial properties of vimba

Fish meat contains a large number of easily digestible protein, amino acids such as methionine, lysine, taurine, tryptophan, which are so necessary for the human body for normal functioning.

Which is contained in fish meat, helps the functioning of the brain, normalizes activity nervous system, normalizes cholesterol levels in the blood.

Fish also contains minerals: nickel,... All these microelements help strengthen bone tissue, tooth enamel, and hair growth. Prevents the development of anemia, normalizes sugar levels.

Thus, fish should definitely be consumed by people with diseases of the cardiovascular system, diabetes, osteoporosis, rickets, for the prevention of atherosclerosis, edema, and hypertension.

Vimbeca fish should not be consumed by people who have an individual intolerance to the product. Consumed in moderation by pregnant women, people with liver and pancreas diseases, and those suffering from excess weight.

Use of vimba in cooking

Many delicious dishes can be prepared from fish meat.

Fish is good boiled, stewed, baked, and fried (calorizator). The most delicious fish will be smoked, dried, or if baked over an open fire.

Rybets is a fish of the carp family. It is also called “cheese”. To be more precise, these names mean three subspecies: raw fish, Caspian fisherman, and small Black Sea fisherman.

This fish can reach more than half a meter in length and weigh up to three kilograms.

The fish was first discovered in Central Europe, where it lives to this day. Raw cheese - mainly Russian name. In our country it can also be found in various rivers, lakes and bays.

Properties of vimba

This fish is considered a valuable commercial fish. In addition to natural fishing, fish are also reproduced in fish hatcheries. It is in the Red Book of the Oryol region.

The fish changes color during mating season. From gray it turns into multi-colored: the back is black, the belly and lower fins are red. The fisherman also has another distinguishing feature- a nose that completely covers the mouth.

Since the fisherman has excellent taste qualities, it can be considered one of the best and valuable species of the carp family. Its meat is white and very juicy. Thanks to this, fish can be used to make various delicacies and interesting dishes.

The calorie content of fish is not the highest - 88 kcal per 100 g.

Benefits of Vimbe

A fisherman, like any other edible fish, very useful for human body. It contains a large amount of protein, which in its nutritional value is in no way inferior to the protein in meat, and is even superior in usefulness: fish protein does not contain harmful saturated fats, and it also contains amino acids that play an important role in the human body.

Among several amino acids contained in raw protein, there is taurine, which plays vital role in the functioning of the whole organism. This element is especially useful for people who have various serious illnesses: hypertension, atherosclerosis, edema and various other diseases of the heart and blood vessels. In fact, this is why vimba is recommended for consumption by all people who are prone to these diseases, as well as those who have already developed them. It should also be noted that the protein contained in fish does not cause stress for digestive system: It is easily digested and absorbed.

Vimbe also contains various minerals. Raw materials are especially rich in fluoride, which is indispensable for maintaining bones and tooth enamel in strong condition, as well as for normal operation blood and brain cells. This fish also contains a lot of chromium, which helps the body absorb carbohydrates and improves metabolism, and molybdenum, which prevents the occurrence of diseases such as anemia.

There are few vitamins in this fish, or rather only one. This is vitamin PP, which is necessary for the proper functioning of protein and carbohydrate metabolism, reducing bad cholesterol, improving brain function and correct work nervous system.

Application of vimbat

This fish can be used as an ingredient in a variety of dishes, from simple to sophisticated. It can also be processed in different ways; raw cheese is equally tasty fried, stewed, boiled, or baked. For example, it makes excellent cutlets. Smoked or dried fish is most valued by people. But it is worth remembering that such processing methods are also the most harmful.

Those who want to prepare a dish from fish fish should remember that it is perishable, so you should not buy it “for the future”; it is advisable to cook it as quickly as possible.

Harm to fish fish

This fish has practically no restrictions. At correct processing it will be very useful and will not affect your figure. However, those people who have diseases of the pancreas and liver should limit their consumption of cheese.

Rybec, or raw fish (lat. Vimba vimba) is a fish from the carp family. It is found in rivers and lakes of central Europe, western, southwestern Russia, where it is known under the name “syrt”. The body is moderately high, slightly laterally compressed. The anal fin is short; on the back, between the dorsal and caudal fins, there is a clearly visible keel covered with scales. On the back behind the head up to the dorsal fin there is a groove free of scales. On the belly is a keel, not covered with scales. The general color of the body is silvery; before spawning, the back darkens, the belly and lower fins turn red, and males have white tubercles on their heads. It can reach a length of 50 cm and a weight of 3 kg, but is usually 24-26 cm long and weighs 250-350 g, with a maximum age of 17 years.

It lives in the bottom layer of water. Spawns in May - June at water temperature +18 -20°C. Fecundity ranges from 34 to 128 thousand eggs.

Fish feed on crustaceans, mollusks, bottom insect larvae, and sometimes small fish. The main fishing is in the Sea of ​​Azov and the Kuban River.

Dried fishfish

This is the king's fish; anyone who hasn't tried it has missed out on a lot. The fisherman is the elite of salted fish. It has the most tender, fatty, very tasty meat, regardless of size. Dried fish is fatty, transparent, and simply melts in your mouth. It never gets dry and takes pride of place among beer snacks.

During the mating season, the vigilante fish turns from an inconspicuous silver-colored fish into a real beauty - the back becomes black, and the middle of the belly and lower fins become bright red.

The ratio of BZHU in the product

Source: depositphotos.com

How to burn 88 kcal?

Description of the fish

Syrt (or rybets) is a fish from the Karpov family. The fish comes from Central Europe. It lives in large quantities in the reservoirs of Austria, Germany, the Czech Republic, Sweden and England, but you will never find this lake and river inhabitant in France, Italy and Spain.

In Russia, the fisherman is found in the southern and southwestern regions, where it is better known as “cheese”. It can be found in lakes Ladoga, Ilmen, in the Gulf of Finland, as well as in the rivers Narva, Neva, Meta, Volga and Volkhva. The fisherman also lives in Ukrainian reservoirs, and is especially common in the Dniester, Bug and Volga. In Europe, the most common fishfish is in the Sea of ​​Azov and the Kuban River.

A distinctive feature of the syrti is its elongated nose, which completely covers the mouth of the fish. Thanks to this, the fish is difficult to confuse with other fish species. The body of the syrti is quite high, covered with tightly fitting large scales. The mouth is retractable, and the head has an elongated shape. The dorsal fin of the syrti is high and short. The color of the fish changes depending on the time of year. So, in the spring, before spawning, the raw fish turns into a very noticeable fish: the back is covered with a black tint, and the middle of the belly and lower fins become red. During the spawning period, male fish fish develop a so-called “nuptial plumage” in the form of small grain-like warts on the head, gill covers and along the edge of the scales. Closer to winter, the back of the fish becomes bluish-gray, the lower fins become pale yellow, and the belly becomes silvery-white.

The fisherman is not a very large fish. On average, its length reaches 50 centimeters, and its body weight does not exceed 1.5-3 kilograms. It is caught mainly in summer or spring, sometimes in autumn. IN warm time During the year, the fisherman prefers to live in rivers, but in winter he goes to the lakes. The fisherman is known for his agile and lively character. In the rivers he follows fast current and holds up well on the rifts. The fisherman leads a predominantly gregarious lifestyle. Numerous flocks are formed, usually of individuals of the same size and age. Syrt prefers to live in clean waters and places with a sandy or rocky bottom, and at deep depths. The fisherman feeds on various insects, mollusks, worms, and crayfish. Sometimes, for lack of better food, it feeds on aquatic plants.

Spawning of the fish occurs quite late - in May-June. Before that, in early spring, fish gather in large schools and move up the rivers from lakes and river mouths. The fish spawns directly in the riverbed with rapid flowing water, at depths with a rocky bottom. Spawning lasts for about two weeks, and spawning presumably occurs only at night. The fish's eggs are small and numerous, the size of the eggs is approximately the size of a poppy seed. A female weighing 600 grams lays approximately 30 thousand eggs.

The taste of syrti is considered one of the best and most valuable among carp species. The meat of the fish is very juicy and white. You can prepare many very tasty and delicious dishes from it. Fish is good in any form - fried, baked, stewed. You can use it to make delicious cutlets or egg and fish dishes. But the tastiest fish is considered to be the dried or smoked vybbec fish. The only drawback is that raw cheese is a perishable product, so you shouldn’t put off preparing it for too long.

Useful properties and composition of fish

Fish fish meat contains a lot of protein, which in its nutritional value can be compared with meat protein and even more - fish fish protein does not contain harmful saturated fats and consists of essential amino acids, without which the full functioning of the human body is impossible. These amino acids include lysine, methionine, taurine and tryptophan. Taurine is the most useful amino acid, which is essential for people suffering from atherosclerosis, edema, arterial hypertension and other problems with the cardiovascular system. Therefore, raw material is extremely useful for people with the above problems. In addition, the protein contained in fish is easily digestible and digestible.

Like other inhabitants of the depths of the water, fish fish contains some vitamins, macro- and microelements, among which fluorine predominates. As you know, the body needs it for the strength of bone tissue and tooth enamel, as well as for the health of brain and blood cells. Fluoride prevents the development of dental caries, rickets and osteoporosis. Fish contains a lot of chromium, which promotes the body's absorption of carbohydrates, improves myocardial metabolism and regulates glucose levels, as well as molybdenum, which helps prevent anemia.

Of the vitamins, only vitamin PP, or nicotinic acid, is present in fish fish. Vitamin PP takes an active part in carbohydrate and protein metabolism, normalizes the activity of the nervous system, promotes brain function, and reduces the level of bad cholesterol in the blood.

Contraindications

Due to the rather high calorie content of fish fish, it is not recommended for people with excess body weight. Also, you should not abuse fish meat if you have diseases of the liver and pancreas.

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