Eel - sea or freshwater fish with a specific piquant taste. Thanks to this distinctive feature all eel dishes turn out to be very special and therefore very valuable from a culinary point of view. They are the best decoration for festive table and are the guarantor that the guests will like the feast (at least because of the feeling of "belonging" to something, if not unique, then at least rather rare). So, if possible, boldly put the eel on the table - you will not go wrong!
At the same time, it should be noted that the nutritional value eel, which, in general, attracts most of the modern lovers of dishes from this extraordinary fish.
True, here it is necessary to make an important reservation: both sea and river eel (which, nevertheless, is born in the Sargasso Sea, and then reaches us across the Atlantic Ocean) can get on our table with the same degree of probability. In terms of chemical composition, these fish species are similar, but still have one very significant difference ...
Chemical composition and caloric content of eel (river and sea)
First, we will summarize in the table all the data on the chemical composition and caloric content of the river eel, and then we will outline the main differences between its sea brother.
Eel - pretty fish unusual kind, outwardly resembles a snake, it has a cylinder-shaped body, and its tail is slightly depressed on the sides. The eel, in comparison with other predators, has a small head with small, but sharp teeth in the mouth. This fish is both sea and river.
Eel, which is found in fresh waters, is an anadromous fish. During the spawning season, she leaves the river and goes to the ocean. After that, the adult fish die, and the larvae that they laid, caught by the current, go to the European shores. This journey lasts about three years, so they end the voyage with small glassy fish.
Chemical composition river eel and conger eel are somewhat different. Saltwater fish contains more protein, but it is less fatty and high in calories. River, on the contrary, is poorer in protein content, but contains more fat and is significantly ahead of conger eel in terms of calorie content.
Eel contains about 15% proteins, 30% fats and almost all vitamins and minerals necessary for the human body. This fish is rich in vitamin A, as well as vitamins B, D and E.
This fish also contains omega-3 and omega-6 fatty acids, as well as sodium and potassium, without which a person cannot exist.
The large amount of vitamin A makes smoked conger eel a favorite delicacy of the Japanese, who carefully select dishes for their diet, focusing not only on taste, but also on their health benefits.
Calorie content of eel
100 g of river eel contains approximately 180 to 340 kcal (depending on the place and time of extraction), while conger eel is almost 3 times inferior to it. In addition to the fact that the calorie content of marine specimens of this fish is much lower than that of the river eel, they are also less fatty.
Eel meat can be subjected to any method of heat treatment: fry, bake, steam, boil, stew and even smoke. At the same time, the eel will not lose its amazing taste. However, it is important to remember that during the cooking process, the calorie content of this fish increases significantly.
In addition to useful trace elements and vitamins, eel contains saturated fatty acids and proteins. The content of saturated fatty acids makes eel meat especially useful, without them the vital activity of the human body is impossible.
According to doctors, the systematic consumption of this fish in food can prevent numerous diseases. In particular, the inclusion of eel in the diet is the prevention of decreased vision, neoplastic diseases, as well as early aging.
Useful properties of eel in medicine
The inclusion of eel meat in the diet helps to fight atherosclerosis and prevent numerous vascular and heart diseases. In addition, eating this wonderful fish will help to cope with various nervous diseases.
Acne
The eel is an unusual predatory fish, outwardly it looks like a snake, the body is cylindrical, the tail is slightly flattened from the sides. Compared to other predatory fish, the eel has a small head and small sharp teeth in its mouth. The fish is covered with a layer of mucus, the scales are small, oblong in shape. The back of the eel is brown or black, the sides are somewhat lighter, the abdomen is white or yellowish. Eels are found in both marine and fresh water.
According to some assumptions, eels appeared on the planet more than 100 million years ago in the region of Indonesia, after this unique fish expanded its range and settled in the area of the Japanese archipelago, was especially common in Lake Hamanaka. The fish is very tenacious, capable of tolerating dryness, for some time it can do with a small amount of moisture. There are 18 types of eel in the world today.
River eel- anadromous fish, it differs from sturgeon and salmon species in that during the spawning period it leaves fresh water bodies and goes to the ocean. Only in the last century did experts find out that eel breeds in the warm Sargasso Sea, which washes the shores North America and islands South America... After spawning, the adults die, and the larvae laid by them go in a powerful current on a long journey to shores of Europe... Note that the movement of the larvae can last about 3 years, so that by the end of the path they become small glassy fish.
The "daily routine" of the eel is also interesting, the fish eats only in the warm season, with the onset of cold weather it buries itself in the ground, only the head remains outside. Eels hunt at night, their main food is small animals living in a mule: worms, larvae, crustaceans, snails and others. Eel and caviar of other fish are eaten. At the age of 4-5 years, the eel is already able to eat medium-sized fish (ruff, roach, perch), which lives at the bottom of reservoirs. Having lived for several years in fresh water (9-12), the eel rushes back into the ocean, moving along rivers and canals. There are many known cases when fish got into hydraulic structures, and this is fraught with emergency situations. However, eels can bypass such obstacles, moving like reptiles on land.
The taste of eel is known in many countries. This fish can be fried, dried, boiled, smoked. Many gourmet restaurants serve gourmet smoked eel as a sumptuous main course.
Composition and useful properties
Eel is not only tasty, but also healthy food, because it contains up to 30% high quality fats, as well as 15% proteins, a large amount of vitamins and minerals. Eel meat contains vitamins A, groups B, D and E. The proteins contained in eel have a beneficial effect on the human body.
It is worth noting and useful qualities eel liver, which is prepared separately from meat, is most often used for preparing first courses. Of course, eel is an expensive fish and is not available for most people on the weekly menu, however, in holidays it will become a great dish that will be appreciated by family and guests. Cooked eel can be easily presented as a gift, such a dish will be an equivalent substitute for a bottle of exquisite expensive wine. There are many recipes for making eel, most often soups, salads with smoked eel and various options for baked fish.
Eel fish: chemical composition and benefits. Eel Recipes: Eel Soup, Baked Eel, Eel Salad
A fish - useful product, absolutely everyone knows about it. It only remains to try different types to determine your taste preferences. Basically, fish is valued for its high protein content and low calorie content, for its beneficial unsaturated fatty acids and vitamins. The eel is no exception - an inhabitant of flowing lakes and river basins near the Atlantic. Doesn't mean here electric eel, which belongs to the carp family. We are talking about two types of eel - sea and river. In Russia acne found in the Baltic basin.
The eel cannot be confused with any other fish - it painfully resembles a snake, especially its body. The length of the eel reaches two meters; it weighs from 2 to 5 kg. It's pretty oily fish, which is very much appreciated by connoisseurs of fish cuisine.
The chemical composition of eel
It is not known which of the eels you come across in the store - sea or river. This is not so important if you just want to taste this fish. However, the chemical composition of the two types of acne contains significant differences... So, in the sea there are more proteins, but less fat and calories (up to 100 kcal), and in the river there is a little less protein, but much more fat and almost three times more calories.
Although the division into sea and river in relation to these fish is not entirely correct, because river acne constantly migrates from river to sea and back as it grows. Some experts note that in the sea eel more iodine content. But phosphorus, iron and potassium in both types are almost equal.
In terms of vitamins, eel contains vitamin A, some B vitamins, as well as vitamins D and E.
Few dishes are as famous as fried acne... It is especially appreciated in Japan. The Japanese willingly eat a dish of eel called "unagi" hot weather... They believe that fried eel helps to withstand the heat easily... save your precious weight, as well as gain strength and health. True, the last two results can be achieved if you eat unagi 18 days before the beginning of autumn.
Oh, these Japanese - everything is surrounded by symbols. Koreans are a completely different matter. They know for sure that eel dishes help men to intimate life ... and eat it to maintain masculine strength. Well, this is just understandable - after all, unsaturated fatty acids help to rejuvenate the body and give a person strength. And in general, Koreans, who are inherent in Eastern wisdom, can be trusted.
The benefits of eel
It has already been mentioned about unsaturated fatty acids, which are involved in the process of rejuvenating the cells of the body. They help to improve the elasticity of cell membranes, and this, in turn, helps nutrients to quickly penetrate into the cell. It turns out a more complete and accelerated metabolism, which is what a young body needs. Therefore, eel can be eaten for skin problems. nails and hair.
Complete proteins, which are almost completely absorbed, also make up the value of eel. This makes it useful for recuperating from illness. Vitamins contribute to the preservation of vision and work as antioxidants - substances that prevent cancer.
Also, with the help of eels, you can prevent rickets and maintain health.... if the disease has already manifested itself.
Eel recipes
Eel soup
Preparation:
Peel the fish and cut into 5 cm pieces. Simmer the garlic, onion and pepper in vegetable oil in a saucepan with a thick bottom. Then add tomato paste, bunches of herbs, water and wine. After boiling, add pieces of fish, spices and simmer for half an hour over low heat. Before pouring into plates, remove the herbs, and pour a little chopped dill into the soup.
Eel in red wine
Put chopped onions and parsley in a saucepan with a thick bottom, add spices. Top with the fish cut into pieces and pour over everything with red wine. Add a glass of water, salt and close the pan with a lid. Cook after boiling for 15 minutes.
After that, put the fish, and prepare the sauce from the liquid. To do this, heat the flour in a pan until it turns light brown, dilute it with a sufficient amount of liquid left after boiling the fish and add oil. Boil the sauce and strain.
Put the boiled eel on a dish, pour over the sauce and serve with a side dish of boiled potatoes.
Baked eel
Products:
This dish can be prepared with whole fish or with individual pieces of eel. The fish must first be rubbed with salt on all sides, placed in a cold place for 1 hour. If liquid has formed, wipe the fish, grease well with oil, place in a baking dish and bake in the oven. When baking, the fish should be watered with dripping brine from time to time.
Eel like navy
Cut the fish, cut into pieces and pour over the vinegar. Keep in a cool place for 1 hour, dry and season with salt and spices. Finely chop the onion, put in a frying pan with butter, put the fish in the same place and fry, stirring slightly.
Eel stew
Cut the fish, pour in vinegar, place in a cold place for 1 hour. At this time, fry the mushrooms and onions. Then drain the water from the fish, dry and salt. Fry, pre-roll in flour. Combine fish and mushrooms, add dill, parsley and simmer for another 15 minutes.
Eel and apple salad
Boil the fish, cool and cut into small slices. Cut apples and cucumbers into strips, add finely chopped greens. Mix everything and add mayonnaise or vegetable oil.
Fish - good or bad?
So we moved to a city by the sea. And what are the seaside towns famous for? Fish, of course!
And immediately the question arose - is fish useful or harmful.
Of course it is useful, many will say. But I want to dig deeper.
Saltwater fish is considered a source of amino acids, among which taurine is an essential regulator of blood pressure.
Fish is low in calories and is very well absorbed by the body (for comparison: it takes about 1-2 hours for the body to digest fish, and about 6 hours for meat) and cholesterol in fish is many times less than in meat.
Eating fish regularly reduces the risk of developing cardiovascular disease associated with blood clots in blood vessels... Since fish oil reduces the excessive tendency of the blood to clot.
This is due to the fact that fish contains fatty acids that have a beneficial effect on the heart, blood vessels and brain. Also, omega-3 fatty acids lower blood cholesterol levels, which means that the risk of plaque formation on the walls of blood vessels, which is the main cause of stroke, is reduced.
We can talk and talk about the usefulness of fish, listing the effect of certain vitamins and microelements of which there are enough in fish, but we will not do this.
And let's try to find out what, then, can be harmful in this valuable product.
This disease is characterized by a long course, frequent exacerbations and contributes to liver and pancreatic cancer.
And yet, from the use of dried or raw fish, including roaches, it is still better to refuse.
Moreover, for sure, you do not know the fact in which reservoir it was caught and whether it passed proper sanitary control.
The greatest danger is posed by freshwater fish of the carp family, and these are ide, roach, rudd, carp, etc.
The second danger that threatens us is falling into lakes, rivers and seas toxic substances, and most often mercury, which can be found in most seafood, and in some types of seafood, mercury can be in excess. The most dangerous in this situation is large fish. Although the mercury entering the body in the amount that we receive from food does not pose a particular danger to our body, it will be better if we keep track of what types of fish we prefer, how often we eat it and in what portions. Compared to freshwater fish, sea fish is practically not contaminated with salts of heavy metals, and in terms of the content of nutrients, it is several times higher than river fish.
The third danger is already overgrown fish oil. Or rather, its overabundance in fatty fish. The danger mainly lies in wait for people who are suffering overweight and those thirsty to lose excess, since they are unlikely to succeed when eating fish with a high fat content.
Fatty fish is one that contains at least 8% fat. This group usually includes fatty herring, mackerel, salmon, salmon, sturgeon, halibut, eel, etc. For example, the calorie content of fatty herring ranges from 210-250 kcal per 100 g, eel - 230-280 kcal, fatty mackerel - 180-220 kcal. And this despite the fact that the calorie content of beef and lean pork is only some 120 kcal!
So for diets, fish of medium fat with 4-8% fat are more suitable. These include, for example, sea bass, tuna, pike perch, horse mackerel, pink salmon, trout, catfish, carp, low-fat herring. Their average calorie content is quite comparable to all the same meat. So in trout it ranges from 110 to 160 kcal, in low-fat herring - 120-140 kcal, in carp - 90-120 kcal, in sea bass and pike perch - 110-120 kcal, for tuna - 130-140 kcal.
And lean fish (with a fat content of no more than 4%) is perfect for those who want to lose those extra pounds. This includes cod, hake, navaga, ice, pollock, macrorus, river perch, bream, flounder, pike, blue whiting, etc.). For example, the calorie content of pike is 80-100 kcal, flounder is 80 kcal, and cod is 70-90 kcal.
Also, fish very quickly goes from healthy to harmful, by smoking. Since smoked fish contains carcinogenic substances that provoke cancer, at high temperatures carcinogens are more actively deposited on the skin of the fish and penetrate inside. More harmful hot smoked fish cooked on a fire or in artisanal conditions (smoke contains more than a thousand chemical compounds, of which the most dangerous is benzpyrene), then prepared industrially. And less dangerous thick-skinned fish (catfish, carp, etc.) cold smoked. In no case should you eat the skin of smoked fish!
I would also like to notice such a danger as unscrupulous fish sellers. Well, the fact that very often one fish is passed off as another (cheap for expensive) is half the trouble. But the fact that many sellers are not afraid to slip us not fresh, missing or even thrown ashore or rocked fish by the storm is already a disaster and very dangerous for the consumer.
Most reliable way- buy live fish.
If the fish is not live, but steam or chilled, then there are several simple ways determining the freshness of fish.
1) The eyes of fresh fish are bulging and transparent.
2) The scales are smooth, shiny and tight to the skin.
3) The gills are pink or red (no foreign smell).
4) The carcass must be elastic - if you press on it with your finger, a hole is formed, which should quickly disappear.
5) The smell is weak, fresh. If the fish clearly “smells like fish”, this is a bad sign.
6) Fresh fish sinks in water, stale ones float up.
Frozen fish is more difficult. Its freshness can only be determined by indirect signs: undamaged packaging, no signs of thawing. Your best bet is to find a regular and reliable fish seller and buy from them.
So, it seems that I collected information on the fish network, weighed the benefits and harms. Now conclusions can be drawn.
Fish is very good and healthy.
But you need to approach the choice of fish and products from it wisely and carefully.
Eat only well-cooked and fried, thoroughly salted fish and refrain from consuming dried, smoked and of course raw fish.
Fish days should be arranged at least a couple of times a week, or more often.
Smoked eel
Description
Smoked eel is most commonly found in Japanese restaurants these days. Common eel - predatory species fish of the Eel family. Inhabits fresh and sea water Sargasso sea and water bodies Baltic basin... In Russia, freshwater eel can be found in lakes and rivers of the European part of the country. The eel reaches a length of 2 m and a weight of 3-5 kg. Sea eel has no scales, river covered with small scales.
Smoked eel is considered a delicacy.
Interesting fact! Greenpeace added the river eel to the Red List in 2010. This view fish are on the verge of extinction due to the large scale of industrial production.
Composition
Benefit
- Vitamin D prevents the onset of hypertension.
- In Japan, smoked eel is considered a medicinal dish in traditional medicine.
- Fatty polyunsaturated acids improve vascular health and dissolve cholesterol plaques.
- Natural antioxidants contained in smoked eel neutralize free radicals and contribute to the overall rejuvenation of the body.
- Eating normalizes work nervous system, stimulates the brain, has a beneficial effect on the cardiovascular system and the endocrine system.
- Vitamin B1 improves blood circulation, while giving energy to the body and normalizing appetite.
- Riboflavin has a beneficial effect on redox processes and prevents coronary artery disease.
- Consumption protects cell membranes, normalizes the metabolic process.
- Mineral substances normalize hemoglobin, block the formation of carcinogens.
- Participates in the process of hematopoiesis.
- Normalizes kidney function.
- Eating smoked eel reduces arthritis pain.
- Regulates the heart rate.
- Strengthens the immune system.
- Promotes blood clotting.
- Regulates water-salt metabolism and acid-base balance.
Curious! V eastern countries smoked eel is used in food for the treatment of male infertility, as well as for the treatment of rickets and scurvy.
Restriction to use
- Do not use in case of individual intolerance to the product.
- Limit use for liver and biliary tract disease.
- In chronic gastritis, it is not recommended to eat smoked eel.
- Smoking is bad for the health of the body. Frequent consumption of smoked products can provoke the development of cancer.
How to choose
It is worth buying this product in specialized fish stores or Japanese food stores. Smoked eel is not a cheap pleasure, so it is important to choose a quality product. The packaging must be in a vacuum, without damage. Be sure to check the date of manufacture and expiration date.
In cooking
Eel fish is smoked with a sweet sauce, so its taste becomes mildly sweet. The most common use of smoked eel in the preparation of sushi and rolls. Also, this delicacy can be served both separately and as an ingredient in the first course. Soup and broth become rich and acquire an unusually sweet taste.
Storage
Store hot smoked eel in a vacuum at a temperature of -4 ° C to -8 ° C for 20 days. from the date of manufacture.
Store hot smoked eel without vacuum should be at a temperature of -4 ° C to -6 ° C - 10 days.
Plain smoked eel has a shelf life of 1 year.
Eel smoking recipes and its beneficial properties
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Eel is a very common fish in Russia, but if you smoke it, you will get a real delicacy from an ordinary dish. Moreover, the product purchased in the store is strikingly different from homemade because the food industry uses chemicals and liquid smoke. How to smoke an eel yourself, we will try to figure it out in this article.
If you want to learn how to turn an ordinary eel into a delicacy, first of all you need to familiarize yourself with the basic principles of cooking, and then master the intricacies of the matter. Smoked eel, although it is cooked in a smokehouse in the same way as other fish, has its own characteristics. But first about the equipment. You will need a smokehouse. Today, a wide variety of models are on sale. There are even models that allow you to smoke fish in an ordinary city apartment. Manufacturers offer various modifications, some of them will be optimal for home use, others will allow you to start your own business. But if you love smoked eel and want to eat healthy and delicious meals, you will have to purchase this equipment.
Types of smoking fish products
Smoked eel can be prepared in three ways:
How to cook cold smoked eel
Cold smoked eel can be cooked different ways... Let's talk about the most popular methods among lovers of this delicacy:
If you want smoked eel to last longer, you can dry it for 24 hours after smoking.
How to cook hot smoked eel
Cooking hot smoked eel is a less time-consuming procedure. First, the fish is cleaned, gutted and washed. Then either simply salted or kept in a saline solution. Then the carcasses should be dried, hung on hooks and sent to the smokehouse. The optimum smoke temperature is from +55 degrees C to +80. In this case, it must be understood that excessively rapid heating of the oven will lead to the formation of steam, which can cause the product to soften and break off the hook. It is also necessary to check the readiness regularly. It is determined by the condition of the meat at the fin. When the smoked eel is done, the meat should not be glassy, but white. The smoking time depends on the size of the carcass, so the smaller fish should be hung closer to the door as they will cook earlier.
Use of spices
Eel belongs to those types of fish that have a specific smell in their raw state, therefore, in the process of smoking it, various herbs and spices are often used. These are common spices that every housewife has. Seasonings should be chosen according to personal tastes and preferences. You can use and fresh herbs from the garden. Spices are either added to a saline solution, or the carcasses are rubbed with them together with salt. Most commonly used nutmeg, cumin, curry, savory and sage. To give finished product basil or coriander are used with a special aroma.
Content and calorie content of smoked eel
Smoked eel is not only tasty dish but also very useful. It contains many very valuable components:
Eel is a source of Omega-3 acids, which are vital for the human body, especially in childhood and old age. The calorie content of the product is about 390 kcal per 100 grams of the product.
Beneficial features
The high content of protein and fatty acids leads to the benefits of acne for people with cardiovascular insufficiency, atherosclerosis and various nervous diseases. Due to the presence of "Omega-3", the use of this fish normalizes metabolic processes, reduces the intensity of oxidative processes, and, consequently, rejuvenates the body. Fats reduce the risk of rickets and increase immunity. In Japan, the use of eel is increasing progressively towards the summer, as it helps to better endure heat stress and relieves fatigue. Significant vitamin A content strengthens vision and prevents aging skin.
If you are experienced in eel smoking or are proficient in interesting information, share your experience in the comment block.
Eel is a too general name for ray-finned fish with a number of characteristics, which form a whole order - Eels (lat.Anguilliformes).
General description of acne
All eels are characterized by a serpentine body shape. Their body gradually tapers towards the tail, in some representatives of the order it is not flattened from the sides, that is, round in diameter, which makes them even more like snakes. And their movement in the water is serpentine: while swimming, a wave with a constant amplitude passes through their body, while in ordinary fish this amplitude increases to the tail. This way of swimming does not allow them to reach high speeds of movement, but it allows them to save a lot of energy.
Their body is covered not with scales, but with skin, on the surface of which mucus is contained.
Eels do not have pelvic fins, which is why they are also called legless.
Their fins are soft, without thorns and hard rays, often merge with the caudal fins, while going along the entire body as a fringe. Concerning pectoral fins, then in many species they are absent.
The swim bladder is reduced, fused with the intestines.
Eels have small teeth in their mouths.
The gill slits are very narrow, and the gill stamens are completely absent.
Eels have a lot of vertebrae (in some species up to 260), ribs may be missing.
Many eels contain ichthyotoxins in their blood - toxic substances, which, when they enter the blood of warm-blooded animals, destroy erythrocytes. When eel serum is injected into the blood, the warm-blooded animal will die, and the symptoms will be almost the same as with the bite of a viper. Moreover, the same ichthyotoxins are found in the blood of fish we are used to - tuna, carp and tench. Why don't we die after eating them? The thing is that these toxins are destroyed in the stomach. But it is enough for them to get into abrasions, as this can cause painful inflammation. In addition, during heat treatment, ichthyotoxins are destroyed, for this, only + 58 ° C is enough, that is, there is no trace of them left from frying and boiling.
Eels are a very representative group of fish, numbering 22 families, including about 350 species. Eels found in different taxonomic groups may not be alike at all. Compare, for example, moray eel and the well-known river eel. A significant proportion of eels live in the seas of the subtropical and tropical zones, although some species are found in great depths where the water temperature is slightly above zero degrees. Only Eels are freshwater, or as they are also naturally called, Freshwater eels (lat.Anguillidae).
Not all representatives of eels are suitable for food, but only representatives of some families: Anguillidae, Muraenidae and Congridae. Let us dwell on some of the representatives of these families.
It is also known as the Atlantic conger, or simply conger (lat.Conger conger). Lives in the eastern part Atlantic Ocean from Bay of Biscay to West Africa... It is not uncommon in the Mediterranean Sea, sometimes in the North Sea up to the Faroe Islands and the southern coast of Norway. There were cases of capture even in the Black Sea.
Description of conger eel
Is one of the most major representatives detachment eels. Females are twice as large as males, adults often reach a length of 2.4-3.0 m with a weight of up to 100 kg and more. Males do not exceed 1.3 m in length, and usually their size is even more modest. The conger eel reaches 20 cm in diameter.
This fish has a very large, slightly flattened head and a large mouth with thick lips. Each jaw has two rows of teeth: external teeth form closed rows of incisors and perform a cutting function; the inner teeth are small, spike-like. There are also larger tapered teeth on the palate and vomer.
The body of conger eel is covered with skin, the back is dark gray or brown, the belly is golden or light brown.
Conger eel lifestyle
The conger eel is found both off the coast and in the open sea. It feels great both in shallow waters and at depths of up to 500 m.In the Ionian Sea, conger eels are found at depths of up to 1171 m.
The entire description of the conger eel indicates that it is a predator. Its diet includes cod, pollock and pollock, various crustaceans and cephalopods.
Sexual maturation occurs at the age of 5-15 years (such a wide range is explained by the living conditions, first of all, by the food supply). Spawning occurs in summer in the eastern part of the Atlantic and in the Mediterranean Sea, at great depths - over 3000 m. The conger eel spawns once in a lifetime, after spawning the fish dies. One female spawns from 3 to 8 million eggs. The caviar is pelagic, small. The eggs hatch into larvae, which are called leptocephalic in eels. Until they reach a length of 16 cm, they drift in the surface layers of water (1-2 years).
Conger eel in cooking
The conger eel is a valuable commercial fish. The annual global catch of this fish in best years reaches 20 thousand tons. They catch it with bottom trawls and longlines.
The conger eel gets to the store shelves both chilled and frozen. He has very tasty meat, which is especially good when smoked. Quite often conger eel is used to make canned food.
River eels (lat.Anguilla) is a genus of eels, numbering 19 species, also belonging to the Eel family. They are found in temperate and tropical waters of the North Atlantic basins, the western Pacific Ocean and the Indian Ocean.
Description of river eels
River eels have all the characteristic features of eels (see above).
V young age females differ from males in a wider head, but as they mature, the heads of both sexes become narrower. Adults are brownish in color, their sides are yellow. Sexually mature eels are easily recognizable by their dark back and metallic sheen on the belly and sides.
River eel lifestyle
The larvae of river eels, also called leptocephals, are shaped like a willow leaf. Interestingly, as leptocephals develop, their length does not increase, but decreases, and when leptocephals are turned into fry, the latter are one and a half times shorter than the former.
The fry enter rivers and lakes and grow there until puberty, leading predatory image life. They hunt only at night. As soon as they have puberty, they slide into the sea and go to spawn to a very great depth. So, river eels can be called river eels with a certain degree of convention.
River eels in cooking
All species of this genus are subject to commercial fishing. Their catch is increasing every year, which makes us wary. various organizations for the protection of nature. In this regard, some countries have taken up the cultivation of river eels in aquaculture.
The most famous eel species in Russia is the common eel. Let's get to know him better.
River eel
Sometimes it is called simply river eel (lat. Anguilla anguilla), and also European eel, common eel, common river eel. Due to poaching, the river eel was on the verge of complete extinction, so the International Red Book (2008) was included, which, however, has not yet made it scarce (the eel is easy to get in European stores). The main part of the populations lives in the water bodies of the Baltic Sea basin, a smaller part - in the rivers and lakes of the White, Barents, Black, Azov and Caspian Seas. It is found in most of the rivers and large lakes of the European part of Russia.
River eel is able to crawl on the grass, as long as it is damp (after rain or dew). Thus, he can move from one reservoir to another. This is how he populated all the closed lakes.
Description of river eel
The color of the river eel is highly variable. Juveniles are dark green, olive or gray-brown in color, they lack any markings, the belly is yellow or yellowish-white. In adults, the belly becomes silvery white.
The body is very elongated: with a length of up to 2 meters, river eel weighs no more than 4 kg.
River eel larvae (leptocephalus) up to 7.6 cm in size.
The rest of the morphological features of the river eel are typical for all eels.
River eel lifestyle
The river eel is a typical anadromous fish. He spends most of his life in freshwater reservoirs, and spawns in the sea. In fresh waters, it prefers quiet backwaters, but sometimes it is found in places with a fast current. The depth of fresh water bodies is not of fundamental importance for the habitat of the river eel, just as the nature of the soil is unimportant for it, the main thing is that there are many secluded shelters in the water body (burrows, boulders, snags, dense algae).
It is a typical predator, and nocturnal, although if the prey is right in front of its very nose, it grabs it at any time of the day. Prefers to hunt in shallow water, eating small fish, frogs, molluscs, insect larvae.
For spawning, European river eel commits crazy migration lengths - up to 8 thousand km from feeding grounds. Moreover most of river eel for spawning goes to the Sargasso Sea, where the temperature of the upper layers of water is warmed up to 17-18 o C. Having reached this sea, it goes to a depth of 400 m, spawns and immediately dies. One female leaves up to 500 thousand eggs and even more. The leptocephalus hatched from the larvae resemble a willow leaf in shape, are almost transparent, only the eyes are black. Larvae are so unlike adults that they were once considered a separate species of fish. After hatching, they float into the upper layers of the water and drift for several years with the warm waters of the Gulf Stream to the shores of Europe. By the end of this migration, leptocephals reach a length of 8 cm and a height of 1 cm, then stop feeding, shorten to 5-6 cm in length and reborn into a transparent ("glass") eel. At this stage, eels enter river estuaries. As they rise upstream, they lose their transparency and when they enter the feeding grounds, outwardly they differ little from their adult relatives, except perhaps only in size.
In rivers, the European eel spends 9-12 years, and then goes to spawn. By the way, scientists still do not know exactly how the river eel navigates. There are only two hypotheses: 1) along currents, 2) along the earth's magnetic field.
River eel in cooking
European eel is a fish that is highly valued in cooking, therefore it is an object of fishing, both industrial and sports, and amateur. Its annual global catch is 8-10 thousand tons. The easiest way to catch an eel is with a regular hook tackle, although a variety of traps can be used.
European eel meat is soft and delicious. It is fried, pickled, smoked. The most delicious dishes are fish soups from the eel.
Eel mined on an industrial scale is partially used for the production of canned food, the most famous of which in Russia is "Eel in Jelly".
Nutritional value of river eel (per 100 g)
The nutritional value
Macronutrients
Useful properties of eel
Eel meat is a very nutritious food product. Its calorie content is about the same as that of fatty pork. But eel is better than fatty pork if only because most of its fat consists of unsaturated fatty acids, and therefore will not harm the body. Such fat will not raise the level of "bad" cholesterol in the blood. And yet, persons with a tendency to be overweight should not overeat eels.
Eel is rich in protein, which contains all the essential amino acids. Therefore, acne is indicated for physical exhaustion, high physical activity and as part of restorative (after heavy operations) diets.
Acne is rich in omega-3 fatty acids, which prevent the development of many cardiovascular diseases, especially atherosclerosis.
The Japanese love eel because, in their opinion, it helps relieve fatigue in extreme heat and thus helps to better endure extreme high temperatures. It is noteworthy, but in Japan the most high price for eel dishes at the height of summer. And this time of year, the Japanese are grilling eel.
Eel is very rich in various vitamins, especially vitamins A and E. In terms of vitamin A content, eel is the record holder among food products. Who does not know, vitamin A improves vision, the condition of epithelial tissues, skin, hair and nails. Only cod liver can compare with it. There is also a lot of vitamin E in it, and this vitamin is a powerful antioxidant, therefore, it slows down the aging process.
River eel harm
In very not large quantities you should eat eel if you are overweight (high calorie content!). Due to its high fat content, it is contraindicated in diseases of the liver and gallbladder, as well as in chronic gastritis.
Acne is one of the allergens, so it is contraindicated in asthma and a high tendency to allergic reactions.
Eel is a recognized delicacy that can be considered a truly royal delicacy. The popularity of eel is based on the excellent nutritional characteristics and health benefits of fish.
Product history and geography
Eel is the general name for the fish of the order of eels. (Anguilliformes), which are characterized by a long snake-like body. Its meat is considered a delicacy in Europe and Asia. Eel is known to be an important food source for the Maori tribe. For fishing, the aborigines of New Zealand built dams at the exits of the lagoons. The eel was harvested in the fall when it went downstream to the sea to spawn. To store live individuals in water, special cage pots were equipped. The capacity could hold up to 300 fish. The cells were placed in a stream and tied to a post or tree. Eels were fed in makeshift cages with potatoes or other foods.Later, the Maori learned to build special shelters in the water for fish. These were dams over 4 m long, 1 m wide and 0.5 m high. From above, the pit was thrown with manuka branches, the bottom of the reservoir was blocked with stones, and the top was left free. Eels were collected in the house equipped for them, where they were caught.
Today fish is an important fishing target. River view inhabits the Baltic, Azov, Black, White, Barents and Caspian Seas, is found in the European regions of Russia. Since 2010, freshwater eel has been included in the Red Book. Its marine cousin is found in the North and Mediterranean Seas, near the Faroe Islands, in the south of Norway, in the waters of the East Atlantic, and is a valuable fishing object. Commercial value has an American Anguilla rostrat, Japanese and southern Anguilla.
Types and varieties
There are several types of fish. Nelson's classification distinguishes three suborders, 15 families, 141 genera and about 738 species of Anguilliformes. Another version (according to Fishebs) recognizes the presence of 15 families, but 4 suborders. Eel was classified more simply in antiquity. According to legend, a giant eel once frightened the wives of the demigod Maui. As punishment, Maui decided to "cut" the snake in half. As a result, one half of the worm landed on the sea and turned into a conger eel, the other fell into the river and became a freshwater fish.Let's talk more about these types of Anguilliformes ...
1. Swamp eel is a freshwater representative of the synbranchidae family that lives in the tropics. In India they are called kusia. There are two categories of fish:
Marble eel (Synbranchus marmoratus) grows up to 150 cm in length.
Bombay eel (Monopterus isindicus) reaches no more than 8 cm.
2. Sea eel- found in the sea, grows up to 1.8 m.There are blind representatives of marine individuals (tuere)... They do not have eyes, secrete blue mucus, individuals without a backbone, grow up to 1 m in length.
Fish of the order Anguilliformes lack fins on the chest and belly, and are also vestigial and anal and dorsal. The eyes of the eel are small, in some individuals living in caves, they are located under the skin. Most species can breathe oxygen and stay on land for some time. By way of life, they resemble amphibians.
Beneficial features
In terms of composition and nutritional characteristics, there are differences between river eel and sea fish. The first type has energy value 100g / 184 kcal. In turn, marine type fatter, but less calories - by 100g / 100 kcal. Eel meat contains fats, proteins, vitamins A, C, D, E, group B, potassium, folic acid, magnesium, phosphorus, calcium, zinc, iron, selenium.The Japanese value fish for its large amount of vitamin A. It strengthens teeth and bones, is good for vision, and ensures the integrity of the skin. Omega 3 and 6 have particular health benefits, which have critical importance for a person. Substances are able to prevent the development of oncology, vision problems, help the body resist the aging process of the skin.
Despite the low calorie content, the fish has a high fat content, therefore experts recommend it in dietary nutrition and advise using it to prevent rickets. The toxins in the blood of eels are used as a remedy for anaphylaxis. The serum was used by Charles Robert Richet, a Nobel laureate.
Taste qualities
Eel is very fond of gourmets for its soft tender meat. The snake-shaped fish tastes similar to salmon, however, it is slightly richer in nutritional qualities and much juicier because of high concentration fat.Cooking applications
Freshwater eels are especially popular in Europe and Asia for their rich sweetmeats, which are considered a delicacy. Japanese cook and river (unagi), and marine (anagi) individuals. There it is quite popular, but expensive food. Eels are used in Shanghai and Cantonese cuisine. In New Zealand, fish is considered traditional dish in the diet. Smoked meat is loved in Germany. In India, fish curries or fried dishes are made from eel. In China, fish is considered a delicacy and is prepared in the form of a casserole with garlic, green onions, bamboo shoots, rice wine and soy sauce.How can you cook eel?
Wrap in rangiora or green flax leaves and grill over coals.
Wither in the air or dry over a fire on a wire rack.
Make a mousse with smoked eel, apples and beets.
Boil the soup with eel and herbs.
Bake into a pie stuffed with fish.
Make aspic with eel and watercress sauce.
Stew with tomatoes, garlic, rice.
Marinate in bay leaf vinegar.
Fry with black beans.
Prepare rolls from it.
What does eel work with?
Spices, condiments: bay leaf, cloves, pepper (peas), mustard, thyme, sage.
Sauces: soy, barbecue.
Fruits: citrus fruits.
Vegetables: onions, garlic, capers, tomatoes.
Greens: lettuce, parsley, nori seaweed.
Cereals: rice, black beans.
Dairy products: cream.
Oil: olive, butter.
Drinks: cider, white wine, sherry.
Meat: chicken.
Seafood: shrimp, salmon.
A traveler in the East can be offered raw eel in sashimi or in another dish. We advise you to refuse such a delicacy ... The blood of fish contains toxic substances (neurotoxins), and if they get into food, a person can be poisoned. During heat treatment, harmful compounds are destroyed.
Nov-10-2017
What is acne?
This fish is different from other types of fish. appearance, elongated, serpentine shape and the fact that it can live for a long time, up to half a day, without water. When dusk falls and coastal grass covered with dew, the eel can freely migrate from one reservoir to another, crawling over the grass for a considerable distance. There is no “biography” among fish that is more interesting than that of an eel, although it has not yet been fully studied by science.
The eel is up to 1.5 m long and weighs 5–6 kg. It is believed that the eel lives up to 30 years, but there is no exact information about the life expectancy of this fish. The homeland of the European eel is the Sargasso Sea. Here it spawns at great depths and, in the larval stage, makes its way to the shores of Europe for 400–500 days. Here, eel larvae are caught and sold for settling in freshwater reservoirs in many countries of the world.
The eel spends its entire life in fresh water, and migrates to the ocean only to lay eggs, overcoming unheard of distances. After migration for spawning, the further fate of the eel is unknown, but there are suggestions that after the eel spawns, it dies.
In our conditions, eel is considered a commercial commercial fish when the mass reaches 500 g. This mass of eel reaches about 6-8 years. Eel meat contains about 30% high quality fats, about 15% proteins, a complex of vitamins and minerals.
Eel juveniles released into the lakes keep near the coastal zone algae and feed on lower crustaceans and small chiromid larvae. Eel is a bottom fish, eats mainly at night, and has an enviable appetite. Has excellent eyesight, which helps him to hunt at night. Eats ruff, bleak, perch and other small fish.
Eel is usually caught at dusk and early at night. Throw a few rods and let the bait sink to the bottom. As a nozzle, worms, crawlers, crayfish, meat of shells and small fish are used. Hot smoked large eels are especially appreciated by consumers. They are exceptionally fatty, tender in taste and are one of the best fish snacks.
How is eel useful?
Eel is not only tasty, but also healthy food, because it contains up to 30% high quality fats, as well as 15% proteins, a large amount of vitamins and minerals. Eel meat contains vitamins A, groups B, D and E. The proteins contained in eel have a beneficial effect on the human body.
The conger eel is high in fish oil, which is known to reduce the risk of cardiovascular disease. In addition, conger eel is an excellent source of Omega-3 fatty acids, potassium and sodium, which the body needs.
In addition to useful trace elements and vitamins, eel contains saturated fatty acids and proteins. The content of saturated fatty acids makes eel meat especially useful, without them the vital activity of the human body is impossible.
According to doctors, the systematic consumption of this fish in food can prevent numerous diseases. In particular, the inclusion of eel in the diet is the prevention of decreased vision, neoplastic diseases, as well as early aging.
There are many recipes for making eel, most often soups, salads with smoked eel and various options for baked fish.
How many calories are in eel?
Eel meat can be subjected to any method of heat treatment: fry, bake, steam, boil, stew and even smoke. At the same time, the eel will not lose its amazing taste. However, it is important to remember that during the cooking process, the calorie content of this fish increases significantly.
Well, the calorie content of fresh eel is:
332 kcal per 100 grams of product
Proteins, fats and carbohydrates (BJU) fresh eel in gr. per 100 grams:
Proteins - 14.4
Fats - 30.5
Carbohydrates - 0.0
And the calorie content of fresh sea eel is:
93 kcal per 100 grams of product
Proteins, fats and carbohydrates (BJU) fresh sea eel in gr. per 100 grams:
Proteins - 19.1
Fats - 1.9
Carbohydrates - 0.0
Well, the calorie content of smoked eel is:
326 kcal per 100 grams of product
Proteins, fats and carbohydrates (BZHU) smoked eel in gr. per 100 grams:
Proteins - 17.9
Fats - 28.6
Carbohydrates - 0.0
Recipe? Recipe!
What can you cook with eel? Here are some recipes:
Stewed eel:
750 g eel, 50 g butter, 4 tbsp. tablespoons of cream, 3 yolks, 1 teaspoon of potato starch, 50 g of chopped herbs (sorrel, dill, green onions, parsley, spinach, sage, kupyr, tarragon), 50 g of onions, 200 ml of dry white wine, 1 lemon, caraway seeds, salt, pepper, bay leaf.
Clean the eel, remove the skin, cut into pieces. Stew the grated onion in oil with other herbs, adding 1-2 tbsp. tablespoons of lemon juice, add pieces of eel, season with salt, caraway seeds, pepper, bay leaf, pour in wine and simmer covered for 15–20 minutes. Place the pieces of eel on a platter. Stir the yolks, cream, lemon juice, beat and bring to a boil, but do not boil!
Pour the sauce over the eel, garnish everything with large slices of lemon and sprinkle with parsley.
Serve cold.
Cooking time - 30 min.
Fried eel with rice and green pepper:
419 kcal, 35 minutes, 4 servings.
Products:
- 500 g eel fillet
- 200 g rice
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 2 tablespoons sugar
- 1 teaspoon green peppercorns
Mix soy sauce, sake and sugar in a saucepan, bring to a boil, stirring occasionally, boil for 2-3 minutes, cool slightly. Green pepper pound in a mortar. Rinse the rice, boil in salted water, put it on a sieve. Rinse the fish, cut into medium-sized pieces and string on skewers. Brush with the previously prepared sauce and fry over hot coals, periodically turning over and sprinkling with the sauce.
Arrange the prepared fish and rice on plates, sprinkle with green pepper.
Eel is not an ordinary fish. Outwardly similar to a snake, it has a cylindrical shape, only the tail is slightly compressed from the sides. The head is small, slightly flattened, the mouth is small (when compared with other predators), with small sharp teeth. The body of the eel is covered with a layer of mucus, under which small, delicate, oblong scales are found. The back is colored brown or black, the sides are much lighter, yellow, and the belly is yellowish or white.
Eel comes in both freshwater and saltwater. Appearing on Earth more than 100 million years ago, first in the region of Indonesia, the eel began to inhabit the area of the Japanese archipelago - especially in Lake Hamanaka (Shizuoka Prefecture). This creature is very tenacious, able to live even without water with a small amount of moisture. Currently, there are 18 species of eel in the world.
The river eel is an anadromous fish, but unlike sturgeon and salmon, which go to breed from seas to rivers, the eel goes to spawn from fresh water bodies into the ocean. It was only in the 20th century that it was discovered that the eel is breeding in the deep and warm Sargasso Sea, which, being an Atlantic gulf, washes the shores of the North and the islands of Central America. The eel spawns only once in a lifetime, and after spawning, all adult fish die. A powerful current carries the larvae of the eel to the shores of Europe, which takes about three years. At the end of the path, these are already small glassy transparent eels.
In spring, juveniles enter our reservoirs from the Baltic Sea and settle along river systems and lakes, where it usually lives from six to ten years.
The eel feeds only in warm weather, mainly at night, during the day they burrow into the ground, exposing only their head outside. With the onset of frost, they stop feeding until spring. Eels love to feast on various small animals living in mud: crustaceans, worms, larvae, snails. It readily eats eggs of other fish. After four to five years in fresh water, the eel becomes a nocturnal ambush predator. It eats small ruffs, perches, roach, smelt, etc., that is, fish that live at the bottom of reservoirs.
After reaching puberty, eels rush along rivers and canals into the ocean. At the same time, they often end up in hydraulic structures, which can even cause emergency situations. But most eels avoid obstacles, crawling like snakes for some part of the path on land.
The taste of eel is well known. It can be boiled, fried, pickled and even dried. But it is especially good when smoked. It is a delicacy served at the most exquisite banquets and receptions.
Useful properties of eel
Eel meat contains about 30% high quality fats, about 15% proteins, a complex of vitamins and minerals. Eel contains a large amount of vitamins,,, and. The high protein content in eel meat has a beneficial effect on the human body.
Few people know that in Japan the popularity of eel meat grows closer to summer, since eel helps to relieve fatigue in the heat and helps the Japanese better tolerate hot summer period... The fish oil contained in conger eel meat prevents the development of cardiovascular diseases.
In addition to its incomparable taste, sea eel is a source of Omega-3 fatty acids, as well as sodium and potassium, which are essential for health.
Eel has a high content of vitamin E, so in hot weather the Japanese like to eat the so-called eel kebab.
Smoked eel also contains a large amount of vitamin A, which prevents eye diseases and skin aging.
Separately, we can note the usefulness of smoked eel for men - the substances contained in eel have a beneficial effect on men's health.
Separately from the meat of the eel, they eat its liver or make soups from it. Since eel dishes are expensive, they are often served to guests. The gift of an eel dish can be a worthy substitute for a bottle of good wine. Exceptional taste qualities eels are also revealed when making soups.
Dangerous properties of eel
Acne is contraindicated in cases of individual intolerance. In addition, this fish is not recommended to be consumed in large quantities if overweight.
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