Fish are aquatic vertebrates characterized by gill breathing. They can live in both fresh and salt waters. They can be found in various bodies of water: from mountain streams to the depths of the sea. Many people have been familiar with an impressive list of sea fish since childhood. These include capelin and herring, pollock and cod, halibut and hake, as well as many other small and large sea fish, the names and photos of some of which can be studied in the article offered to you.
Cod fish - photos, names
The cod family lives not only in salt waters, but also in fresh water bodies. northern hemisphere. In addition to burbot, all codfish belong to marine species . They are distinguished by:
- mustache on the chin;
- 1-2 anal fins;
- 2-3 dorsal fins;
- very small scales;
- about 1% fat content of meat;
- approximately 7% of fat reserves are in the liver.
Cod. Bottom fish with a light green elongated body that feeds on small fish. It is distinguished by an abundance of dark spots on the sides, back, and lighter ones on the abdomen. It has dense white meat, which is high in protein and low in muscle bone. It is valued for its nutritional qualities and is a good raw material for the production of fish oil.
Navaga. Sea schooling bottom fish, which is divided into two types:
Haddock. Ray-finned fish, living in northern seas Arctic and Atlantic oceans. Average weight is about 3 kg, length from 50 to 75 kg. But there are also larger individuals. Differs in being slightly flattened laterally tall body with a lilac or purple back. The belly of the haddock is silvery or milky white. The fish has very tender and tasty meat, which contains many minerals.
Pollock. The family is benthic and lives in coastal waters many oceans of the north. It can weigh about 1.5 kg and reach a length of up to 55 cm. It is distinguished by an elongated body and a caudal fin with a small notch. Pollock meat contains about two percent fat and many vitamins and minerals.
Mackerel family - photos, names
The family includes ray-finned fish, which are characterized by:
- additional fins behind the anal and soft dorsal fins;
- laterally compressed thin caudal peduncle with 2 or 3 keels;
- fusiform long body;
- bony ring around the eyes.
To the names of fast swimmers of this marine family include: tuna, marel, sard, bonito, wahoo, Azov-Black Sea, Atlantic, Kuril and Far Eastern mackerel. Their meat usually does not have small bones, but is quite fatty and tender. It contains a lot of vitamins D and B12, as well as omega-3 acids.
Flounder family - photo, name
Right-sided flounders They belong to the family of ray-finned fish, whose eyes are located on the right side of the head. They have symmetrical pelvic fins, and the eggs do not contain a drop of fat. While swimming, they develop in the thickness or upper layer of water.
Most often, sea halibut or flounder are isolated. In total, about 500 flounder-like individuals are found in the depths of the sea.
Flounder
Another name for this type of fish is sea chicken . It has white meat without small bones, the fat content of which ranges from 1% to 5%. The most famous are the North American species of this marine fish. Flounder meat is rich in vitamins D and A, and selenium.
Halibut
Among the varieties of these marine fish, the most popular are white-skinned, black-skinned and blue-skinned halibut. The fat content of their meat ranges from 5% to 12%. It is rich in vitamins B12 and B6, phosphorus, selenium, potassium and magnesium. Halibut can be used to reduce resistance in the veins, improve blood flow and prevent arrhythmia and atherosclerosis.
Herring fish - names, photos
Sea fish of this species are distinguished by the fact that they have there are not a single scale on the head. They have very small teeth and no or very short lateral line. The most important commercial species of herring are:
- European sprat;
- European sardine;
- Pacific herring;
- Atlantic herring;
- Atlantic menhaden.
Sea herring meat has a large amount of protein, polyunsaturated fats, and vitamin A.
Terrible sea predators sharks
The most ancient representatives of these individuals already existed about 420 million years. Currently there are more than 450 species. The smallest shark measures 17 cm. The whale shark is the largest fish, the length of which can reach twenty meters.
Sharks are mainly predatory fish, however, some of them feed on small fish, squid and plankton. These include largemouth, basking and whale sharks.
Despite the fact that according to some reports, mercury accumulates in shark meat, it is still used as food by some cultures. Shark fins are used by the peoples of Asia to prepare delicious soups. And her liver contains vitamins B and A, and is used for the manufacture of various medicines.
Sargan family – photo
This is another species of predatory marine fish. Garfish are different:
- needle-shaped body;
- small teeth;
- long jaws;
- weighing 400 g;
- 95 cm long.
Sarganfish live in the White, Barents, and Baltic seas, where they walk along the coast, chasing schools of fish. Garfish meat is very tasty However, when cooking it you need to know one feature. When boiled, fish bones turn green, which is not something to be afraid of.
The article provided only small part names and photos of fish that are inhabitants of the deep sea. The meat of all of them is very healthy and therefore quite often found on dinner tables. Even animals are recommended to be fed not with river fish, but with sea fish, which are least contaminated with heavy metals and do not contain pesticides and radionuclides.
Sea fish
On Russian shelves and in restaurant menus in Lately many new fish appeared. We have compiled a list of those that we encounter most often, collected them into groups depending on their taste characteristics (richness, fat content, etc.) and selected suitable wines. Ichthyologists can argue until they are hoarse about whether a fish belongs to one or another subspecies, justifying their arguments by the size and location of two gray spots that a common person won't even notice. Such precision is not needed in the kitchen, but it is worthwhile not only for chefs, but also for those who simply love to cook, to understand what types of fish there are and how to handle them. Categorizing fish, even for more general culinary purposes, is not an easy task. Mark Bittman, New York Times columnist and author of The Complete Guide to Buying and Cooking Fish, identifies 11 categories. In Russia there are not so many fish available - and we ended up with a classification of five groups.
1. Varieties with tender, lean white meat with a mild taste
Wine category: fine light white Marine: white Burgundy from appellations known for light character or white Beaujolais // J-P Brun Beaujolais Blanc Barramundi: Australian white, but without oak // Tim Adams Semillon Black cod "Nobu style": Good white burgundy // Ch. Smith-Haut-Lafitte
Sole (flounder botus, Dover halibut, salt)
In Latin: solea solea Size: up to 70 cm, up to 3 kg Range: Eastern Atlantic and North Sea We often sell pangassius under the guise of sole, which has nothing in common with the “tongue” and does not even look like it (because it catfish, not flounder). The meat of true Solea is whiter and more tender than that of other flounder. It can be prepared in a variety of ways (from boiling to deep-frying), but more gentle methods allow you to better appreciate the mild flavor.
Barramundi (white snapper, giant snapper, lates)
In Latin: lates calcarifer Size: up to 2 m, up to 60 kg Range: Western Pacific Ocean and Indian Ocean Australians consider it one of the symbols of their country, but in general it is found in many places. It is a large fish, but restaurateurs prefer it in portion sizes (up to 1 kg), and farmers do not grow it larger. Due to its tough scales, which are difficult to peel off, barramundi is most often baked whole and peeled before serving.
Black cod (sablefish, anoplopoma)
In Latin: anoplopoma fimbria Size: up to 120 cm, up to 15 kg Range: eastern coast of Canada and the USA, Far East Black cod is not cod at all, but an anoplopoma, which became “cod” due to its external similarity. It is black only on the outside, but inside it has tender white meat, which the whole world prepares according to Nobu’s recipe (he was the first to come up with the idea of marinating it in miso). Wild concepts
Modern gourmets are increasingly asking waiters whether they are being offered wild fish or farmed fish, and when they hear about “spoofed” fish, they wrinkle their noses and cancel the order. However, disdain for all farmed fish is a sign of unnecessary snobbery. Farmed salmon is indeed inferior to wild Scottish salmon, and tuna, although not inferior, is annoying due to the irrationality of the process itself - for every kilogram of captive-bred tuna, 20 (!) kg of food is used, which itself is a completely edible fish such as sardines or anchovies. But at the same time, farmed sea wolf (sea bass) looks quite convincing in any dish, and cod and even sturgeon bred in captivity can be distinguished by their taste from wild ones only by a specialist.
Haddock
In Latin: melanogrammus aeglefinus Size: up to 110 cm, up to 16 kg Range: North Atlantic, Barents Sea In England, legends are made about haddock, and they are also boiled, fried, smoked, baked in pies and, it seems, served only for dessert. According to many, the best fish and chips are those with haddock. In Russia, among cod fish, haddock and pollock have always been “second-class”. But haddock is actually in no way inferior to cod itself.
Pagr
In Latin: pagrus pagrus Size: up to 90 cm, up to 7 kg Range: Atlantic, Mediterranean and Red Seas One of the types of sea crucians, most of which are tasty only with very proper preparation. In addition to the pagra, crucian carp include the big-eyed bops (the same minke whale), dentex, and also the red tai, which in Japan is called the king of fish, and the fish god Ebi-su is always depicted with a red tai.
Rock Perch
In Latin: serranus cabrilla Size: up to 40 cm, up to 2 kg Range: Eastern Atlantic and Red Sea As such, rock perch is of little interest to cooks - usually the fish is small and bony. But along the entire Mediterranean coast it is he who is an almost indispensable participant in strong, aromatic broths for all famous fish soups, from bouillabaisse to burrida and cacchuco. This category also includes: cod, congrio, lake and river whitefish, spotted sea bass, tilefish, yellowtail snapper, etc. Extremely cooked
Sometimes a cooking method or a complex set of spices obscures the taste of the fish so much that the wine must be selected not for the fish, but for the recipe. Fish and chips are usually made from haddock or cod, but sometimes from other varieties, from monkfish to mullet. In addition to beer, deep-fried fish and fries are combined with well-chilled fino sherry or dry marsala. Orvieto would also work well. Pellegrino Marsala Fish soups of the “Mediterranean” type (buaybess, cacchuco, burrida, etc.) with different types of fish and a lot of herbs and garlic. They look most advantageous in the company of sauvignon blancs and Provençal rosés with good acidity. Bunan Bandol Moulin des Costes Rose Dense types of fish such as monkfish, meru, mullet, etc. are wrapped in bacon and baked in this form. No white can stand the combination of meat and fish, so you need to look towards very light reds, for example, well-chilled dolcetto or beaujolais. Joseph Drouhin Beaujolais Fleury Smoked fish (except salmon). Slightly smoky taste smoked fish must be supported with a wine with similar characteristics - Pouilly Fume. Cailbourdin Pouilly-Fume Smoked Salmon. fine champagne or light fortified wine will emphasize the characteristic flavor notes and cope with the fat content of the fish. De Sousa Brut Fish curry. Like any Indian dish, curry is replete with spices, the spiciness of which can be dampened by gewürztraminer with residual sugar. Bott-Geyl Gewurztraminer Jules Geyl 2. Varieties with tender white meat and medium strength flavor. Not very fatty
Wine category: non-aromatic white varieties, without oak Dorada: Not too aromatic white, such as Muscadet or Gavi di Gavi // Pio Cesare Gavi Sea bream: Light riesling, maybe with a little sugar // Domaine Bott-Geyl Riesling Mandelberg Solnechnik: Something light, like Sardinian vermentino // Santadi Villa Solai Turbot: Vintage champagne // Laurent Perrier 1999 Sudak: Very dry, oakless chardonnay // J.-M. Brocard Chablis GC Bougros Sterlet: Burgundy of a good appellation, but not a grand and premier cru // Olivier Leflaive Chassagne-Montrachet Fresh VS salty
Sea water is denser due to salt, it is easier to swim in it, and therefore sea fish have thicker, few bones. A river fish with such a powerful skeleton would drown, so we have to pay for the taste of carp and pike perch with small, unpleasant bones.
Dorada (golden-headed bream, orata)
In Latin: sparus auratus Size: up to 70 cm, up to 10 kg Range: Eastern Atlantic, bred in many countries The ancient Romans knew how to grow sea bream in special cages. Since then, it has been valued for its tender pinkish, almost lean meat with few bones. Dorado is available all year round, but is considered to be at its best from July to October. It is usually baked in salt or paper.
Sea crucian carp
In Latin: diplodus sargus sargus Size: up to 40 cm, up to 1.8 kg Range: Eastern Atlantic, Red Sea White gar and two-lined gar have slightly darker meat with a slightly more noticeable taste than other species of sea crucian carp, for which and are valued higher. Salpa, oblada and other types (they are all similar) are used for soups or canned food.
Solnechnik (John Dory, Saint-Pierre)
In Latin: zeus faber Size: up to 90 cm, up to 8 kg Range: almost everywhere A fish very respected by chefs - with an expressive but delicate taste and almost no bones, it goes well with a variety of sauces and side dishes. But it is worth keeping in mind that the sunfish greatly loses in quality when caught during spawning. It is best to eat it from September to February.
Turbot (flounder turbot, large diamond)
In Latin: psetta maxima Size: up to 1 m, up to 25 kg Range: Northeast Atlantic Tender fish with light, rather fatty meat. In his Almanac of Gourmets (1812), Grimaud de la Renière wrote: “Turbo, called sea pheasant due to its beauty, would cease to be the pride of our cuisine if it were cut into pieces before serving.” Almost round fish in France used to be cooked whole in a huge turbotiere pan, but now they are more often boiled in pieces or baked in foil or salt.
Zander
In Latin: sander lucioperca Size: up to 1 m, up to 20 kg Range: rivers and lakes throughout Europe, bred in many countries Pike perch, like a normal predator, leads a very active lifestyle, so it does not gain fat. There are much fewer bones in it than in many river fish. It is very popular in Russia, Germany and France, and here it is minced into quenelles, terrines and other dishes of the same kind, but it is also good in soups and aspic, fish stews and even grilled. But it is better not to mess with individuals larger than 2 kg - with age, pike perch begins to smell like mud.
Sigi
In Latin: coregonus Size: up to 73 cm, up to 10 kg Range: cold fresh water bodies of Europe and Asia Whitefish belong to the salmon family. They are river, lake and anadromous (rivers/sea). Their meat is quite fatty, light, and tasty. They are especially loved in Finland, almost more than salmon.
Sterlet
In Latin: acipenser ruthenus Size: up to 1.25 m, up to 16 kg Range: basins of the Black and Caspian seas, White and Kara seas, Ob and Yenisei Sterlet is prohibited from catching in rivers, but it is bred well, so there is a shortage in Russia not visible. Sterlet is boiled, fried and baked. There is no need to cook fish soup from one sterlet (it gives a weak fat), it is better in a “triple” soup. Sterlet does not tolerate freezing well. This category also includes: ruff flounder, American arrowtooth halibut, catfish, hake (hake), stone flounder, sea trout, Pacific flounder, catfish, etc. Fish is a trendy food
Since 1973, global fish consumption has doubled, largely due to developing countries who are in a hurry to catch up with their richer neighbors in all respects. Fish is highly valued by modern chefs for many reasons (“lightness” of the product, big variety tastes and almost perfect compatibility with any side dishes), and as soon as gourmet restaurants begin to appear in a country (be it India or Egypt), the consumption of fish begins to increase: the wealthy try to increase the percentage of fish in their menu. Unfortunately, globalization has led to the fact that in many countries imported fish seems more prestigious than local ones, and in the Maldives five-star hotels serve Norwegian salmon. But the next step after the development of salmon is certainly the study and promotion of their own fish, and many countries have already reached this stage. 3. Varieties with light lean meat and medium flavor
Wine category: medium-bodied whites, possible with oak Lavrak: White Bordeaux, preferably graves // Clos Floridene Meru: “Fat” New World Chardonnay // Ridge Monte Bello Chardonnay Chilean seabass: Not too strong, but expressive and aromatic wine, like pinot grigio / / Pradio Priara Pinot Grigio Rainbow trout: Dry Riesling, German, Austrian or Alsatian // Trimbach Cuvee F. Emile
Bay bass (seabass, seabass, branzino, spigola)
In Latin: dicentrarchus labrax Size: up to 1 m, up to 12 kg Range: Eastern Atlantic Bay bay is a tasty fish, and they have known about it in Europe for a long time, so suddenly it turned out that it was caught almost completely. Today, what we have is almost always farmed bay, which is not bad, but a little fattier than wild bay. Namely, bay laurel has always been valued for its lean meat with a characteristic, albeit delicate taste.
Meru (merou, grouper, black)
In Latin: epinephelus marginatus Size: up to 1.5 m, up to 60 kg Range: Atlantic, Indian Ocean Meru is a dangerous predator, and it also appears on the store banknote - the largest in Brazil. The meru is much larger than its relative, the rockfish. It has lean meat and few bones. It is usually fried, baked, and used in soups and stews.
Chilean seabass (Patagonian toothfish, mero)
In Latin: dissostichus eleginoides Size: up to 2.15 m, up to 100 kg Range: Southwestern Pacific Ocean, Southwestern Atlantic Chilean sea bass has come into fashion recently and so dramatically that its catch is now strictly regulated. It has white, fairly fatty meat, which has such a good texture that it is impossible to “overcook” it.
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc. 4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Black cod (sablefish, anoplopoma)
In Latin: anoplopoma fimbria Size: up to 120 cm, up to 15 kg Range: eastern coast of Canada and the USA, Far East Black cod is not cod at all, but an anoplopoma, which became “cod” due to its external similarity. It is black only on the outside, but inside it has tender white meat, which the whole world prepares according to Nobu’s recipe (he was the first to come up with the idea of marinating it in miso).Wild concepts
Modern gourmets are increasingly asking waiters whether they are being offered wild fish or farmed fish, and when they hear about “spoofed” fish, they wrinkle their noses and cancel the order. However, disdain for all farmed fish is a sign of unnecessary snobbery. Farmed salmon is indeed inferior to wild Scottish salmon, and tuna, although not inferior, is annoying due to the irrationality of the process itself - for every kilogram of captive-bred tuna, 20 (!) kg of food is used, which itself is a completely edible fish such as sardines or anchovies. But at the same time, farmed sea wolf (sea bass) looks quite convincing in any dish, and cod and even sturgeon bred in captivity can be distinguished by their taste from wild ones only by a specialist.
Haddock
In Latin: melanogrammus aeglefinus Size: up to 110 cm, up to 16 kg Range: North Atlantic, Barents Sea In England, legends are made about haddock, and they are also boiled, fried, smoked, baked in pies and, it seems, served only for dessert. According to many, the best fish and chips are those with haddock. In Russia, among cod fish, haddock and pollock have always been “second-class”. But haddock is actually in no way inferior to cod itself.
Pagr
In Latin: pagrus pagrus Size: up to 90 cm, up to 7 kg Range: Atlantic, Mediterranean and Red Seas One of the types of sea crucians, most of which are tasty only with very proper preparation. In addition to the pagra, crucian carp include the big-eyed bops (the same minke whale), dentex, and also the red tai, which in Japan is called the king of fish, and the fish god Ebi-su is always depicted with a red tai.
Rock Perch
In Latin: serranus cabrilla Size: up to 40 cm, up to 2 kg Range: Eastern Atlantic and Red Sea As such, rock perch is of little interest to cooks - usually the fish is small and bony. But along the entire Mediterranean coast it is he who is an almost indispensable participant in strong, aromatic broths for all famous fish soups, from bouillabaisse to burrida and cacchuco. This category also includes: cod, congrio, lake and river whitefish, spotted sea bass, tilefish, yellowtail snapper, etc. Extremely cooked
Sometimes a cooking method or a complex set of spices obscures the taste of the fish so much that the wine must be selected not for the fish, but for the recipe. Fish and chips are usually made from haddock or cod, but sometimes from other varieties, from monkfish to mullet. In addition to beer, deep-fried fish and fries are combined with well-chilled fino sherry or dry marsala. Orvieto would also work well. Pellegrino Marsala Fish soups of the “Mediterranean” type (buaybess, cacchuco, burrida, etc.) with different types of fish and a lot of herbs and garlic. They look most advantageous in the company of sauvignon blancs and Provençal rosés with good acidity. Bunan Bandol Moulin des Costes Rose Dense types of fish such as monkfish, meru, mullet, etc. are wrapped in bacon and baked in this form. No white can stand the combination of meat and fish, so you need to look towards very light reds, for example, well-chilled dolcetto or beaujolais. Joseph Drouhin Beaujolais Fleury Smoked fish (except salmon). Slightly smoky taste smoked fish must be supported with a wine with similar characteristics - Pouilly Fume. Cailbourdin Pouilly-Fume Smoked Salmon. fine champagne or light fortified wine will emphasize the characteristic flavor notes and cope with the fat content of the fish. De Sousa Brut Fish curry. Like any Indian dish, curry is replete with spices, the spiciness of which can be dampened by gewürztraminer with residual sugar. Bott-Geyl Gewurztraminer Jules Geyl 2. Varieties with tender white meat and medium strength flavor. Not very fatty
Wine category: non-aromatic white varieties, without oak Dorada: Not too aromatic white, such as Muscadet or Gavi di Gavi // Pio Cesare Gavi Sea bream: Light riesling, maybe with a little sugar // Domaine Bott-Geyl Riesling Mandelberg Solnechnik: Something light, like Sardinian vermentino // Santadi Villa Solai Turbot: Vintage champagne // Laurent Perrier 1999 Sudak: Very dry, oakless chardonnay // J.-M. Brocard Chablis GC Bougros Sterlet: Burgundy of a good appellation, but not a grand and premier cru // Olivier Leflaive Chassagne-Montrachet Fresh VS salty
Sea water is denser due to salt, it is easier to swim in it, and therefore sea fish have thicker, few bones. A river fish with such a powerful skeleton would drown, so we have to pay for the taste of carp and pike perch with small, unpleasant bones.
Dorada (golden-headed bream, orata)
In Latin: sparus auratus Size: up to 70 cm, up to 10 kg Range: Eastern Atlantic, bred in many countries The ancient Romans knew how to grow sea bream in special cages. Since then, it has been valued for its tender pinkish, almost lean meat with few bones. Dorado is available all year round, but is considered to be at its best from July to October. It is usually baked in salt or paper.
Sea crucian carp
In Latin: diplodus sargus sargus Size: up to 40 cm, up to 1.8 kg Range: Eastern Atlantic, Red Sea White gar and two-lined gar have slightly darker meat with a slightly more noticeable taste than other species of sea crucian carp, for which and are valued higher. Salpa, oblada and other types (they are all similar) are used for soups or canned food.
Solnechnik (John Dory, Saint-Pierre)
In Latin: zeus faber Size: up to 90 cm, up to 8 kg Range: almost everywhere A fish very respected by chefs - with an expressive but delicate taste and almost no bones, it goes well with a variety of sauces and side dishes. But it is worth keeping in mind that the sunfish greatly loses in quality when caught during spawning. It is best to eat it from September to February.
Turbot (flounder turbot, large diamond)
In Latin: psetta maxima Size: up to 1 m, up to 25 kg Range: Northeast Atlantic Tender fish with light, rather fatty meat. In his Almanac of Gourmets (1812), Grimaud de la Renière wrote: “Turbo, called sea pheasant due to its beauty, would cease to be the pride of our cuisine if it were cut into pieces before serving.” Almost round fish in France used to be cooked whole in a huge turbotiere pan, but now they are more often boiled in pieces or baked in foil or salt.
Zander
In Latin: sander lucioperca Size: up to 1 m, up to 20 kg Range: rivers and lakes throughout Europe, bred in many countries Pike perch, like a normal predator, leads a very active lifestyle, so it does not gain fat. There are much fewer bones in it than in many river fish. It is very popular in Russia, Germany and France, and here it is minced into quenelles, terrines and other dishes of the same kind, but it is also good in soups and aspic, fish stews and even grilled. But it is better not to mess with individuals larger than 2 kg - with age, pike perch begins to smell like mud.
Sigi
In Latin: coregonus Size: up to 73 cm, up to 10 kg Range: cold fresh water bodies of Europe and Asia Whitefish belong to the salmon family. They are river, lake and anadromous (rivers/sea). Their meat is quite fatty, light, and tasty. They are especially loved in Finland, almost more than salmon.
Sterlet
In Latin: acipenser ruthenus Size: up to 1.25 m, up to 16 kg Range: basins of the Black and Caspian seas, White and Kara seas, Ob and Yenisei Sterlet is prohibited from catching in rivers, but it is bred well, so there is a shortage in Russia not visible. Sterlet is boiled, fried and baked. There is no need to cook fish soup from one sterlet (it gives a weak fat), it is better in a “triple” soup. Sterlet does not tolerate freezing well. This category also includes: ruff flounder, American arrowtooth halibut, catfish, hake (hake), stone flounder, sea trout, Pacific flounder, catfish, etc. Fish is a trendy food
Since 1973, global fish consumption has doubled, largely due to developing countries who are in a hurry to catch up with their richer neighbors in all respects. Fish is highly valued by modern chefs for many reasons (“lightness” of the product, big variety tastes and almost perfect compatibility with any side dishes), and as soon as gourmet restaurants begin to appear in a country (be it India or Egypt), the consumption of fish begins to increase: the wealthy try to increase the percentage of fish in their menu. Unfortunately, globalization has led to the fact that in many countries imported fish seems more prestigious than local ones, and in the Maldives five-star hotels serve Norwegian salmon. But the next step after the development of salmon is certainly the study and promotion of their own fish, and many countries have already reached this stage. 3. Varieties with light lean meat and medium flavor
Wine category: medium-bodied whites, possible with oak Lavrak: White Bordeaux, preferably graves // Clos Floridene Meru: “Fat” New World Chardonnay // Ridge Monte Bello Chardonnay Chilean seabass: Not too strong, but expressive and aromatic wine, like pinot grigio / / Pradio Priara Pinot Grigio Rainbow trout: Dry Riesling, German, Austrian or Alsatian // Trimbach Cuvee F. Emile
Bay bass (seabass, seabass, branzino, spigola)
In Latin: dicentrarchus labrax Size: up to 1 m, up to 12 kg Range: Eastern Atlantic Bay bay is a tasty fish, and they have known about it in Europe for a long time, so suddenly it turned out that it was caught almost completely. Today, what we have is almost always farmed bay, which is not bad, but a little fattier than wild bay. Namely, bay laurel has always been valued for its lean meat with a characteristic, albeit delicate taste.
Meru (merou, grouper, black)
In Latin: epinephelus marginatus Size: up to 1.5 m, up to 60 kg Range: Atlantic, Indian Ocean Meru is a dangerous predator, and it also appears on the store banknote - the largest in Brazil. The meru is much larger than its relative, the rockfish. It has lean meat and few bones. It is usually fried, baked, and used in soups and stews.
Chilean seabass (Patagonian toothfish, mero)
In Latin: dissostichus eleginoides Size: up to 2.15 m, up to 100 kg Range: Southwestern Pacific Ocean, Southwestern Atlantic Chilean sea bass has come into fashion recently and so dramatically that its catch is now strictly regulated. It has white, fairly fatty meat, which has such a good texture that it is impossible to “overcook” it.
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc. 4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Pagr
In Latin: pagrus pagrus Size: up to 90 cm, up to 7 kg Range: Atlantic, Mediterranean and Red Seas One of the types of sea crucians, most of which are tasty only with very proper preparation. In addition to the pagra, crucian carp include the big-eyed bops (the same minke whale), dentex, and also the red tai, which in Japan is called the king of fish, and the fish god Ebi-su is always depicted with a red tai.
Rock Perch
In Latin: serranus cabrilla Size: up to 40 cm, up to 2 kg Range: Eastern Atlantic and Red Sea As such, rock perch is of little interest to cooks - usually the fish is small and bony. But along the entire Mediterranean coast it is he who is an almost indispensable participant in strong, aromatic broths for all famous fish soups, from bouillabaisse to burrida and cacchuco. This category also includes: cod, congrio, lake and river whitefish, spotted sea bass, tilefish, yellowtail snapper, etc. Extremely cooked
Sometimes a cooking method or a complex set of spices obscures the taste of the fish so much that the wine must be selected not for the fish, but for the recipe. Fish and chips are usually made from haddock or cod, but sometimes from other varieties, from monkfish to mullet. In addition to beer, deep-fried fish and fries are combined with well-chilled fino sherry or dry marsala. Orvieto would also work well. Pellegrino Marsala Fish soups of the “Mediterranean” type (buaybess, cacchuco, burrida, etc.) with different types of fish and a lot of herbs and garlic. They look most advantageous in the company of sauvignon blancs and Provençal rosés with good acidity. Bunan Bandol Moulin des Costes Rose Dense types of fish such as monkfish, meru, mullet, etc. are wrapped in bacon and baked in this form. No white can stand the combination of meat and fish, so you need to look towards very light reds, for example, well-chilled dolcetto or beaujolais. Joseph Drouhin Beaujolais Fleury Smoked fish (except salmon). Slightly smoky taste smoked fish must be supported with a wine with similar characteristics - Pouilly Fume. Cailbourdin Pouilly-Fume Smoked Salmon. fine champagne or light fortified wine will emphasize the characteristic flavor notes and cope with the fat content of the fish. De Sousa Brut Fish curry. Like any Indian dish, curry is replete with spices, the spiciness of which can be dampened by gewürztraminer with residual sugar. Bott-Geyl Gewurztraminer Jules Geyl 2. Varieties with tender white meat and medium strength flavor. Not very fatty
Wine category: non-aromatic white varieties, without oak Dorada: Not too aromatic white, such as Muscadet or Gavi di Gavi // Pio Cesare Gavi Sea bream: Light riesling, maybe with a little sugar // Domaine Bott-Geyl Riesling Mandelberg Solnechnik: Something light, like Sardinian vermentino // Santadi Villa Solai Turbot: Vintage champagne // Laurent Perrier 1999 Sudak: Very dry, oakless chardonnay // J.-M. Brocard Chablis GC Bougros Sterlet: Burgundy of a good appellation, but not a grand and premier cru // Olivier Leflaive Chassagne-Montrachet Fresh VS salty
Sea water is denser due to salt, it is easier to swim in it, and therefore sea fish have thicker, few bones. A river fish with such a powerful skeleton would drown, so we have to pay for the taste of carp and pike perch with small, unpleasant bones.
Dorada (golden-headed bream, orata)
In Latin: sparus auratus Size: up to 70 cm, up to 10 kg Range: Eastern Atlantic, bred in many countries The ancient Romans knew how to grow sea bream in special cages. Since then, it has been valued for its tender pinkish, almost lean meat with few bones. Dorado is available all year round, but is considered to be at its best from July to October. It is usually baked in salt or paper.
Sea crucian carp
In Latin: diplodus sargus sargus Size: up to 40 cm, up to 1.8 kg Range: Eastern Atlantic, Red Sea White gar and two-lined gar have slightly darker meat with a slightly more noticeable taste than other species of sea crucian carp, for which and are valued higher. Salpa, oblada and other types (they are all similar) are used for soups or canned food.
Solnechnik (John Dory, Saint-Pierre)
In Latin: zeus faber Size: up to 90 cm, up to 8 kg Range: almost everywhere A fish very respected by chefs - with an expressive but delicate taste and almost no bones, it goes well with a variety of sauces and side dishes. But it is worth keeping in mind that the sunfish greatly loses in quality when caught during spawning. It is best to eat it from September to February.
Turbot (flounder turbot, large diamond)
In Latin: psetta maxima Size: up to 1 m, up to 25 kg Range: Northeast Atlantic Tender fish with light, rather fatty meat. In his Almanac of Gourmets (1812), Grimaud de la Renière wrote: “Turbo, called sea pheasant due to its beauty, would cease to be the pride of our cuisine if it were cut into pieces before serving.” Almost round fish in France used to be cooked whole in a huge turbotiere pan, but now they are more often boiled in pieces or baked in foil or salt.
Zander
In Latin: sander lucioperca Size: up to 1 m, up to 20 kg Range: rivers and lakes throughout Europe, bred in many countries Pike perch, like a normal predator, leads a very active lifestyle, so it does not gain fat. There are much fewer bones in it than in many river fish. It is very popular in Russia, Germany and France, and here it is minced into quenelles, terrines and other dishes of the same kind, but it is also good in soups and aspic, fish stews and even grilled. But it is better not to mess with individuals larger than 2 kg - with age, pike perch begins to smell like mud.
Sigi
In Latin: coregonus Size: up to 73 cm, up to 10 kg Range: cold fresh water bodies of Europe and Asia Whitefish belong to the salmon family. They are river, lake and anadromous (rivers/sea). Their meat is quite fatty, light, and tasty. They are especially loved in Finland, almost more than salmon.
Sterlet
In Latin: acipenser ruthenus Size: up to 1.25 m, up to 16 kg Range: basins of the Black and Caspian seas, White and Kara seas, Ob and Yenisei Sterlet is prohibited from catching in rivers, but it is bred well, so there is a shortage in Russia not visible. Sterlet is boiled, fried and baked. There is no need to cook fish soup from one sterlet (it gives a weak fat), it is better in a “triple” soup. Sterlet does not tolerate freezing well. This category also includes: ruff flounder, American arrowtooth halibut, catfish, hake (hake), stone flounder, sea trout, Pacific flounder, catfish, etc. Fish is a trendy food
Since 1973, global fish consumption has doubled, largely due to developing countries who are in a hurry to catch up with their richer neighbors in all respects. Fish is highly valued by modern chefs for many reasons (“lightness” of the product, big variety tastes and almost perfect compatibility with any side dishes), and as soon as gourmet restaurants begin to appear in a country (be it India or Egypt), the consumption of fish begins to increase: the wealthy try to increase the percentage of fish in their menu. Unfortunately, globalization has led to the fact that in many countries imported fish seems more prestigious than local ones, and in the Maldives five-star hotels serve Norwegian salmon. But the next step after the development of salmon is certainly the study and promotion of their own fish, and many countries have already reached this stage. 3. Varieties with light lean meat and medium flavor
Wine category: medium-bodied whites, possible with oak Lavrak: White Bordeaux, preferably graves // Clos Floridene Meru: “Fat” New World Chardonnay // Ridge Monte Bello Chardonnay Chilean seabass: Not too strong, but expressive and aromatic wine, like pinot grigio / / Pradio Priara Pinot Grigio Rainbow trout: Dry Riesling, German, Austrian or Alsatian // Trimbach Cuvee F. Emile
Bay bass (seabass, seabass, branzino, spigola)
In Latin: dicentrarchus labrax Size: up to 1 m, up to 12 kg Range: Eastern Atlantic Bay bay is a tasty fish, and they have known about it in Europe for a long time, so suddenly it turned out that it was caught almost completely. Today, what we have is almost always farmed bay, which is not bad, but a little fattier than wild bay. Namely, bay laurel has always been valued for its lean meat with a characteristic, albeit delicate taste.
Meru (merou, grouper, black)
In Latin: epinephelus marginatus Size: up to 1.5 m, up to 60 kg Range: Atlantic, Indian Ocean Meru is a dangerous predator, and it also appears on the store banknote - the largest in Brazil. The meru is much larger than its relative, the rockfish. It has lean meat and few bones. It is usually fried, baked, and used in soups and stews.
Chilean seabass (Patagonian toothfish, mero)
In Latin: dissostichus eleginoides Size: up to 2.15 m, up to 100 kg Range: Southwestern Pacific Ocean, Southwestern Atlantic Chilean sea bass has come into fashion recently and so dramatically that its catch is now strictly regulated. It has white, fairly fatty meat, which has such a good texture that it is impossible to “overcook” it.
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc. 4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Dorada (golden-headed bream, orata)
In Latin: sparus auratus Size: up to 70 cm, up to 10 kg Range: Eastern Atlantic, bred in many countries The ancient Romans knew how to grow sea bream in special cages. Since then, it has been valued for its tender pinkish, almost lean meat with few bones. Dorado is available all year round, but is considered to be at its best from July to October. It is usually baked in salt or paper.
Sea crucian carp
In Latin: diplodus sargus sargus Size: up to 40 cm, up to 1.8 kg Range: Eastern Atlantic, Red Sea White gar and two-lined gar have slightly darker meat with a slightly more noticeable taste than other species of sea crucian carp, for which and are valued higher. Salpa, oblada and other types (they are all similar) are used for soups or canned food.
Solnechnik (John Dory, Saint-Pierre)
In Latin: zeus faber Size: up to 90 cm, up to 8 kg Range: almost everywhere A fish very respected by chefs - with an expressive but delicate taste and almost no bones, it goes well with a variety of sauces and side dishes. But it is worth keeping in mind that the sunfish greatly loses in quality when caught during spawning. It is best to eat it from September to February.
Turbot (flounder turbot, large diamond)
In Latin: psetta maxima Size: up to 1 m, up to 25 kg Range: Northeast Atlantic Tender fish with light, rather fatty meat. In his Almanac of Gourmets (1812), Grimaud de la Renière wrote: “Turbo, called sea pheasant due to its beauty, would cease to be the pride of our cuisine if it were cut into pieces before serving.” Almost round fish in France used to be cooked whole in a huge turbotiere pan, but now they are more often boiled in pieces or baked in foil or salt.
Zander
In Latin: sander lucioperca Size: up to 1 m, up to 20 kg Range: rivers and lakes throughout Europe, bred in many countries Pike perch, like a normal predator, leads a very active lifestyle, so it does not gain fat. There are much fewer bones in it than in many river fish. It is very popular in Russia, Germany and France, and here it is minced into quenelles, terrines and other dishes of the same kind, but it is also good in soups and aspic, fish stews and even grilled. But it is better not to mess with individuals larger than 2 kg - with age, pike perch begins to smell like mud.
Sigi
In Latin: coregonus Size: up to 73 cm, up to 10 kg Range: cold fresh water bodies of Europe and Asia Whitefish belong to the salmon family. They are river, lake and anadromous (rivers/sea). Their meat is quite fatty, light, and tasty. They are especially loved in Finland, almost more than salmon.
Sterlet
In Latin: acipenser ruthenus Size: up to 1.25 m, up to 16 kg Range: basins of the Black and Caspian seas, White and Kara seas, Ob and Yenisei Sterlet is prohibited from catching in rivers, but it is bred well, so there is a shortage in Russia not visible. Sterlet is boiled, fried and baked. There is no need to cook fish soup from one sterlet (it gives a weak fat), it is better in a “triple” soup. Sterlet does not tolerate freezing well. This category also includes: ruff flounder, American arrowtooth halibut, catfish, hake (hake), stone flounder, sea trout, Pacific flounder, catfish, etc. Fish is a trendy food
Since 1973, global fish consumption has doubled, largely due to developing countries who are in a hurry to catch up with their richer neighbors in all respects. Fish is highly valued by modern chefs for many reasons (“lightness” of the product, big variety tastes and almost perfect compatibility with any side dishes), and as soon as gourmet restaurants begin to appear in a country (be it India or Egypt), the consumption of fish begins to increase: the wealthy try to increase the percentage of fish in their menu. Unfortunately, globalization has led to the fact that in many countries imported fish seems more prestigious than local ones, and in the Maldives five-star hotels serve Norwegian salmon. But the next step after the development of salmon is certainly the study and promotion of their own fish, and many countries have already reached this stage. 3. Varieties with light lean meat and medium flavor
Wine category: medium-bodied whites, possible with oak Lavrak: White Bordeaux, preferably graves // Clos Floridene Meru: “Fat” New World Chardonnay // Ridge Monte Bello Chardonnay Chilean seabass: Not too strong, but expressive and aromatic wine, like pinot grigio / / Pradio Priara Pinot Grigio Rainbow trout: Dry Riesling, German, Austrian or Alsatian // Trimbach Cuvee F. Emile
Bay bass (seabass, seabass, branzino, spigola)
In Latin: dicentrarchus labrax Size: up to 1 m, up to 12 kg Range: Eastern Atlantic Bay bay is a tasty fish, and they have known about it in Europe for a long time, so suddenly it turned out that it was caught almost completely. Today, what we have is almost always farmed bay, which is not bad, but a little fattier than wild bay. Namely, bay laurel has always been valued for its lean meat with a characteristic, albeit delicate taste.
Meru (merou, grouper, black)
In Latin: epinephelus marginatus Size: up to 1.5 m, up to 60 kg Range: Atlantic, Indian Ocean Meru is a dangerous predator, and it also appears on the store banknote - the largest in Brazil. The meru is much larger than its relative, the rockfish. It has lean meat and few bones. It is usually fried, baked, and used in soups and stews.
Chilean seabass (Patagonian toothfish, mero)
In Latin: dissostichus eleginoides Size: up to 2.15 m, up to 100 kg Range: Southwestern Pacific Ocean, Southwestern Atlantic Chilean sea bass has come into fashion recently and so dramatically that its catch is now strictly regulated. It has white, fairly fatty meat, which has such a good texture that it is impossible to “overcook” it.
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc. 4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Solnechnik (John Dory, Saint-Pierre)
In Latin: zeus faber Size: up to 90 cm, up to 8 kg Range: almost everywhere A fish very respected by chefs - with an expressive but delicate taste and almost no bones, it goes well with a variety of sauces and side dishes. But it is worth keeping in mind that the sunfish greatly loses in quality when caught during spawning. It is best to eat it from September to February.
Turbot (flounder turbot, large diamond)
In Latin: psetta maxima Size: up to 1 m, up to 25 kg Range: Northeast Atlantic Tender fish with light, rather fatty meat. In his Almanac of Gourmets (1812), Grimaud de la Renière wrote: “Turbo, called sea pheasant due to its beauty, would cease to be the pride of our cuisine if it were cut into pieces before serving.” Almost round fish in France used to be cooked whole in a huge turbotiere pan, but now they are more often boiled in pieces or baked in foil or salt.
Zander
In Latin: sander lucioperca Size: up to 1 m, up to 20 kg Range: rivers and lakes throughout Europe, bred in many countries Pike perch, like a normal predator, leads a very active lifestyle, so it does not gain fat. There are much fewer bones in it than in many river fish. It is very popular in Russia, Germany and France, and here it is minced into quenelles, terrines and other dishes of the same kind, but it is also good in soups and aspic, fish stews and even grilled. But it is better not to mess with individuals larger than 2 kg - with age, pike perch begins to smell like mud.
Sigi
In Latin: coregonus Size: up to 73 cm, up to 10 kg Range: cold fresh water bodies of Europe and Asia Whitefish belong to the salmon family. They are river, lake and anadromous (rivers/sea). Their meat is quite fatty, light, and tasty. They are especially loved in Finland, almost more than salmon.
Sterlet
In Latin: acipenser ruthenus Size: up to 1.25 m, up to 16 kg Range: basins of the Black and Caspian seas, White and Kara seas, Ob and Yenisei Sterlet is prohibited from catching in rivers, but it is bred well, so there is a shortage in Russia not visible. Sterlet is boiled, fried and baked. There is no need to cook fish soup from one sterlet (it gives a weak fat), it is better in a “triple” soup. Sterlet does not tolerate freezing well. This category also includes: ruff flounder, American arrowtooth halibut, catfish, hake (hake), stone flounder, sea trout, Pacific flounder, catfish, etc. Fish is a trendy food
Since 1973, global fish consumption has doubled, largely due to developing countries who are in a hurry to catch up with their richer neighbors in all respects. Fish is highly valued by modern chefs for many reasons (“lightness” of the product, big variety tastes and almost perfect compatibility with any side dishes), and as soon as gourmet restaurants begin to appear in a country (be it India or Egypt), the consumption of fish begins to increase: the wealthy try to increase the percentage of fish in their menu. Unfortunately, globalization has led to the fact that in many countries imported fish seems more prestigious than local ones, and in the Maldives five-star hotels serve Norwegian salmon. But the next step after the development of salmon is certainly the study and promotion of their own fish, and many countries have already reached this stage. 3. Varieties with light lean meat and medium flavor
Wine category: medium-bodied whites, possible with oak Lavrak: White Bordeaux, preferably graves // Clos Floridene Meru: “Fat” New World Chardonnay // Ridge Monte Bello Chardonnay Chilean seabass: Not too strong, but expressive and aromatic wine, like pinot grigio / / Pradio Priara Pinot Grigio Rainbow trout: Dry Riesling, German, Austrian or Alsatian // Trimbach Cuvee F. Emile
Bay bass (seabass, seabass, branzino, spigola)
In Latin: dicentrarchus labrax Size: up to 1 m, up to 12 kg Range: Eastern Atlantic Bay bay is a tasty fish, and they have known about it in Europe for a long time, so suddenly it turned out that it was caught almost completely. Today, what we have is almost always farmed bay, which is not bad, but a little fattier than wild bay. Namely, bay laurel has always been valued for its lean meat with a characteristic, albeit delicate taste.
Meru (merou, grouper, black)
In Latin: epinephelus marginatus Size: up to 1.5 m, up to 60 kg Range: Atlantic, Indian Ocean Meru is a dangerous predator, and it also appears on the store banknote - the largest in Brazil. The meru is much larger than its relative, the rockfish. It has lean meat and few bones. It is usually fried, baked, and used in soups and stews.
Chilean seabass (Patagonian toothfish, mero)
In Latin: dissostichus eleginoides Size: up to 2.15 m, up to 100 kg Range: Southwestern Pacific Ocean, Southwestern Atlantic Chilean sea bass has come into fashion recently and so dramatically that its catch is now strictly regulated. It has white, fairly fatty meat, which has such a good texture that it is impossible to “overcook” it.
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc. 4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Zander
In Latin: sander lucioperca Size: up to 1 m, up to 20 kg Range: rivers and lakes throughout Europe, bred in many countries Pike perch, like a normal predator, leads a very active lifestyle, so it does not gain fat. There are much fewer bones in it than in many river fish. It is very popular in Russia, Germany and France, and here it is minced into quenelles, terrines and other dishes of the same kind, but it is also good in soups and aspic, fish stews and even grilled. But it is better not to mess with individuals larger than 2 kg - with age, pike perch begins to smell like mud.
Sigi
In Latin: coregonus Size: up to 73 cm, up to 10 kg Range: cold fresh water bodies of Europe and Asia Whitefish belong to the salmon family. They are river, lake and anadromous (rivers/sea). Their meat is quite fatty, light, and tasty. They are especially loved in Finland, almost more than salmon.
Sterlet
In Latin: acipenser ruthenus Size: up to 1.25 m, up to 16 kg Range: basins of the Black and Caspian seas, White and Kara seas, Ob and Yenisei Sterlet is prohibited from catching in rivers, but it is bred well, so there is a shortage in Russia not visible. Sterlet is boiled, fried and baked. There is no need to cook fish soup from one sterlet (it gives a weak fat), it is better in a “triple” soup. Sterlet does not tolerate freezing well. This category also includes: ruff flounder, American arrowtooth halibut, catfish, hake (hake), stone flounder, sea trout, Pacific flounder, catfish, etc. Fish is a trendy food
Since 1973, global fish consumption has doubled, largely due to developing countries who are in a hurry to catch up with their richer neighbors in all respects. Fish is highly valued by modern chefs for many reasons (“lightness” of the product, big variety tastes and almost perfect compatibility with any side dishes), and as soon as gourmet restaurants begin to appear in a country (be it India or Egypt), the consumption of fish begins to increase: the wealthy try to increase the percentage of fish in their menu. Unfortunately, globalization has led to the fact that in many countries imported fish seems more prestigious than local ones, and in the Maldives five-star hotels serve Norwegian salmon. But the next step after the development of salmon is certainly the study and promotion of their own fish, and many countries have already reached this stage. 3. Varieties with light lean meat and medium flavor
Wine category: medium-bodied whites, possible with oak Lavrak: White Bordeaux, preferably graves // Clos Floridene Meru: “Fat” New World Chardonnay // Ridge Monte Bello Chardonnay Chilean seabass: Not too strong, but expressive and aromatic wine, like pinot grigio / / Pradio Priara Pinot Grigio Rainbow trout: Dry Riesling, German, Austrian or Alsatian // Trimbach Cuvee F. Emile
Bay bass (seabass, seabass, branzino, spigola)
In Latin: dicentrarchus labrax Size: up to 1 m, up to 12 kg Range: Eastern Atlantic Bay bay is a tasty fish, and they have known about it in Europe for a long time, so suddenly it turned out that it was caught almost completely. Today, what we have is almost always farmed bay, which is not bad, but a little fattier than wild bay. Namely, bay laurel has always been valued for its lean meat with a characteristic, albeit delicate taste.
Meru (merou, grouper, black)
In Latin: epinephelus marginatus Size: up to 1.5 m, up to 60 kg Range: Atlantic, Indian Ocean Meru is a dangerous predator, and it also appears on the store banknote - the largest in Brazil. The meru is much larger than its relative, the rockfish. It has lean meat and few bones. It is usually fried, baked, and used in soups and stews.
Chilean seabass (Patagonian toothfish, mero)
In Latin: dissostichus eleginoides Size: up to 2.15 m, up to 100 kg Range: Southwestern Pacific Ocean, Southwestern Atlantic Chilean sea bass has come into fashion recently and so dramatically that its catch is now strictly regulated. It has white, fairly fatty meat, which has such a good texture that it is impossible to “overcook” it.
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc. 4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Sterlet
In Latin: acipenser ruthenus Size: up to 1.25 m, up to 16 kg Range: basins of the Black and Caspian seas, White and Kara seas, Ob and Yenisei Sterlet is prohibited from catching in rivers, but it is bred well, so there is a shortage in Russia not visible. Sterlet is boiled, fried and baked. There is no need to cook fish soup from one sterlet (it gives a weak fat), it is better in a “triple” soup. Sterlet does not tolerate freezing well. This category also includes: ruff flounder, American arrowtooth halibut, catfish, hake (hake), stone flounder, sea trout, Pacific flounder, catfish, etc.Fish is a trendy food
Since 1973, global fish consumption has doubled, largely due to developing countries who are in a hurry to catch up with their richer neighbors in all respects. Fish is highly valued by modern chefs for many reasons (“lightness” of the product, big variety tastes and almost perfect compatibility with any side dishes), and as soon as gourmet restaurants begin to appear in a country (be it India or Egypt), the consumption of fish begins to increase: the wealthy try to increase the percentage of fish in their menu. Unfortunately, globalization has led to the fact that in many countries imported fish seems more prestigious than local ones, and in the Maldives five-star hotels serve Norwegian salmon. But the next step after the development of salmon is certainly the study and promotion of their own fish, and many countries have already reached this stage.3. Varieties with light lean meat and medium flavor
Wine category: medium-bodied whites, possible with oak Lavrak: White Bordeaux, preferably graves // Clos Floridene Meru: “Fat” New World Chardonnay // Ridge Monte Bello Chardonnay Chilean seabass: Not too strong, but expressive and aromatic wine, like pinot grigio / / Pradio Priara Pinot Grigio Rainbow trout: Dry Riesling, German, Austrian or Alsatian // Trimbach Cuvee F. Emile
Bay bass (seabass, seabass, branzino, spigola)
In Latin: dicentrarchus labrax Size: up to 1 m, up to 12 kg Range: Eastern Atlantic Bay bay is a tasty fish, and they have known about it in Europe for a long time, so suddenly it turned out that it was caught almost completely. Today, what we have is almost always farmed bay, which is not bad, but a little fattier than wild bay. Namely, bay laurel has always been valued for its lean meat with a characteristic, albeit delicate taste.
Meru (merou, grouper, black)
In Latin: epinephelus marginatus Size: up to 1.5 m, up to 60 kg Range: Atlantic, Indian Ocean Meru is a dangerous predator, and it also appears on the store banknote - the largest in Brazil. The meru is much larger than its relative, the rockfish. It has lean meat and few bones. It is usually fried, baked, and used in soups and stews.
Chilean seabass (Patagonian toothfish, mero)
In Latin: dissostichus eleginoides Size: up to 2.15 m, up to 100 kg Range: Southwestern Pacific Ocean, Southwestern Atlantic Chilean sea bass has come into fashion recently and so dramatically that its catch is now strictly regulated. It has white, fairly fatty meat, which has such a good texture that it is impossible to “overcook” it.
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc. 4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Meru (merou, grouper, black)
In Latin: epinephelus marginatus Size: up to 1.5 m, up to 60 kg Range: Atlantic, Indian Ocean Meru is a dangerous predator, and it also appears on the store banknote - the largest in Brazil. The meru is much larger than its relative, the rockfish. It has lean meat and few bones. It is usually fried, baked, and used in soups and stews.
Chilean seabass (Patagonian toothfish, mero)
In Latin: dissostichus eleginoides Size: up to 2.15 m, up to 100 kg Range: Southwestern Pacific Ocean, Southwestern Atlantic Chilean sea bass has come into fashion recently and so dramatically that its catch is now strictly regulated. It has white, fairly fatty meat, which has such a good texture that it is impossible to “overcook” it.
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc. 4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Rainbow trout
In Latin: oncorhynchus mykiss Size: up to 1.2 m, up to 25 kg Range: found everywhere This is a freshwater form of American steelhead. They taste similar, but life in lakes and rivers explains the lower fat content and smaller size of trout. Unlike salmon, farmed trout are not so different from wild ones. This is an almost universal fish that can be baked, fried, boiled, stewed and served with a variety of sauces. This category also includes: pollock, brook trout (char), mahi-mahi (coryphaena), red-tail snapper, smelt, capelin, brown trout, etc.4. Varieties with darker, not very fatty meat and medium flavor
Wine category: medium-strength white wines and light rosés with good acidity Sea ruff: Chardonnay, combined, for example, with pinot bianco // Frescobaldi Pomino Bianco Mullet: New Zealand or Australian sauvignon blanc // Te Mata Cape Cres Monkfish: Rhône white wines without Viognier // Chateau de la Gardine Ch.-du-Pape Blanc Mullet: fresh rosés // Villa Sparina Montej Rose Eel: Acid enough to balance out the oiliness of the fish. Sancerre // Brochard Sancerre Sturgeon: Verdicchio // Umani Ronchi Casal di Serra Carp: Rich sparkling, both in white (blanc de noirs) and pink versions // Gosset Grand Rose Salmon: Steak – oak-aged Chardonnay, carpaccio – Sancerre, smoked - Fino sherry or sparkling rose // F. Parent Songe d"une nuit d"ete
Sea ruff (scorpionfish, raskass)
In Latin: scorpaena porcus Size: up to 37 cm, up to 1.87 kg Range: Eastern Atlantic In terms of ugliness, only the monkfish can compete with it, and in terms of the inconvenience of preparation, the ruffe is perhaps the leader (poisonous needles must be cut off before cleaning, and if you prick yourself, your finger won’t bend for a couple of days). But it is still adored in the Mediterranean, especially in soups and stews (for bouillabaisse and cacciucco, its white meat is a must).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.
Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Mullet
In Latin: mugilidae Size: 1.2 m, up to 7 kg Range: everywhere The illustration shows a thick-lipped gray mullet, but in general all mullets (and there are about 100 species) are quite similar. They live almost everywhere, even in fresh water bodies. All mullets have tasty and tender meat, which is best grilled or baked in foil. And the Mediterranean mullet is also a bottarga.Monkfish (angelfish, large European anglerfish)
In Latin: lophius piscatorius Size: up to 2 m, up to 57 kg Range: Eastern Atlantic, shores of western Africa The fish is terrible-looking and terribly impractical: from a carcass under 20 kg, only a few kg of tail fillet is obtained (the rest is not eaten). But it's wonderful. Many people believe that the devil's tail tastes closest to lobster. They make kebabs from it (the meat, which is atypically “hard” for fish, does not fall apart on skewers).
Red mullet (red mullet, goat fish)
In Latin: mullus barbatus barbatus Size: up to 30 cm Range: Eastern Atlantic With the help of the “beard” for which it got its name, this red fish searches for food. Red mullet meat is so tasty that in ancient Rome it was allegedly sold on a weight-for-weight basis for silver. Today's French and Spanish, as well as Israeli and Moroccan, mullet can be fried, stewed, and boiled in soups; there are few fish that so stimulate the cook's imagination.
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Acne
In Latin: anguilla anguilla Size: up to 1.3 m, up to 6.5 kg Range: everywhere Because of its resemblance to a snake, the eel is surrounded by various legends. It has slightly sweetish, rather fatty dense meat, and is loved all over the world. In Japan it is rated as one of the best ingredients for sushi and sashimi; in Europe it is stewed, baked, boiled in soups, cooked in jelly and smoked.
Sturgeon
In Latin: acipenser gueldenstaedtii Size: up to 2.35 m, up to 115 kg Range: basins of the Black, Azov and Caspian Seas Ten-pound sturgeons have remained a part of history. Nowadays they are usually caught at sizes up to 10 kg. But small sturgeon is no less tasty and more tender. Siberian, Amur, and German sturgeon differ little in taste. Boiled, baked, poached in broth or white wine, in kebabs or on the grill - sturgeon is good in any form.
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Salmon
In Latin: salmonidae Size: up to 1.5 m, up to 46 kg Range: temperate and arctic zones of the Atlantic Atlantic salmon, which we call salmon, is the most delicious. Coho or silver (shown) has denser meat that is pinkish-orange in color. Pink salmon is very low-fat and is considered the most delicious, but it is not easy to buy. Steaks, salads, carpaccio, sashimi, tartars, ceviche - there are a thousand ways to eat salmon.
Carp and carp
In Latin: cyprinus carpio carpio Size: up to 1.2 m, up to 40 kg Range: bred everywhere Carp and carp are the same fish, only carp is wild, and carp was domesticated many centuries ago. Carp was domesticated in China. Like mullet, it is a herbivorous fish, so it is easy and cheap to breed. Mirror carp has almost bare skin with large scales. It is designed this way for ease of cleaning. Carp has brownish, noticeably fatty fibrous meat, which looks great both baked and in the form of classic gefilte fish. In English, silver carp and grass carp are sometimes confused with carp. This category also includes: yellowtail, golden perch, buffalo, burbot, chum salmon, halibut, king salmon (Chinook), vendace, pike, river perch, pink salmon, pollock, saber fish, silver salmon (coho), striped sea salmon wolf, etc. 5. Varieties with dark, firm meat and medium-strength flavor. Often very fatty
Wine category: simple light reds or unusual whites Mackerel/bluefish: Bardolino, Valpolicella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the cooking method. Pair the steak with a light pinot noir. For ceviche – dry Alsatian nutmeg. For carpaccio – non-vintage pink champagne. Swordfish: Tartare, steak - a convincing but not heavy white. Baked with bacon – red. //Zenato Lugana
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Mackerel (mackerel): In Latin: scomber scombrus Size: up to 60 cm, up to 3.4 kg
Distribution: almost everywhere The fat content of mackerel in spring is about 3%, and in autumn – up to 30%. That’s why the spring one is used for canning, and the autumn one is grilled and smoked. Due to its high fat content, mackerel does not tolerate freezing well. To fight off the smell of that same fish oil, mackerel is marinated with spices. The Japanese make katsuo-boshi from it - a dried concentrate, without which neither miso nor dashi is unthinkable.
bluefish
In Latin: pomatomus saltatrix Size: up to 1.3 m, up to 14 kg Range: almost everywhere The predatory bluefish clings to its prey so much that it has received the nickname of the bulldog of the sea. The meat can be white or grayish; the main thing is to remove the red stripe of meat running through the center during cutting (from this the whole fish will appear bad smell fish oil). It is best to bake or grill bluefish and do it as quickly as possible - the fat oxidizes at lightning speed and spoils the taste.
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
Bluefin tuna (common)
In Latin: thunnus thynnus Size: up to 4.5 m, up to 684 kg Range: Atlantic Ocean A huge fish with red lean meat, which sometimes even tastes like young beef (with a fishy smell). Tuna is a relative of mackerel, they even have a long, spindle-shaped body. Tuna meat differs depending on the part of the body: the back is more muscular and dark, the belly is softer and fattier, and it is also more expensive. Tuna is fried in steaks, baked, put in salads and actively used raw.
Swordfish
In Latin: xiphias gladius Size: up to 4.55 m, up to 650 kg Range: tropical zones of all oceans Huge fish with dark granular meat with a rich taste. Scientists have recorded individuals weighing over half a ton, but usually swordfish weigh 50-70 kg. It is slightly fattier than tuna, but its meat is just as dense and elastic. Swordfish season is usually in the summer, but it tolerates freezing well and can be purchased all year round. Just like tuna, swordfish is grilled and cut into steaks, stewed, baked and served raw. This category also includes: black sea wolf, shark, sockeye salmon, king spotted mackerel (mackerel).
White fish is one of the main habitats not only of the sea, but also, in particular, of fresh water bodies in Russia. IN Ancient Rus' White fish meant all particularly valuable species of fish, for example: vendace, white fish or omul. Fishing for white fish was very developed among our ancestors.
Fishing villages and hamlets were located everywhere, the main source of income for which was catching and selling white fish. Currently white fish is still a popular base for preparing various dishes.
This is a tasty and healthy delicacy. In addition, the prices for it are much cheaper than for the “competitor” - red fish. And fishing for it is very exciting and interesting activity! Read more about the beneficial properties, composition and fishing of white fish in this material.
What types of white fish are there?
Sea white fish has a characteristic light color. In my own way appearance and belonging to any family, the following types of white fish are distinguished:
Flatfish
This variety includes, for example, flounder, halibut, whitefish, and tilapia.
This fish has a two-sided appearance. This fish's bones radiate from its spine in different directions, like rays. The size of the flat white fish can vary: for example, a large individual can reach a length of up to two meters.
Below we provide information about several representatives of this species.
Flounder
Scientists identify up to 30 species of this fish. The body of individuals is very flattened, and the upper side, where both eyes are located, is usually brighter in color. on seabed, found, in particular, in the Azov, Cherny, Bering,
the Sea of Okhotsk and the Mediterranean, as well as the Atlantic Ocean. Spawning of this fish begins in the spring and takes place at a depth of up to 150 meters. The weight of an adult reaches three kilograms.
How to catch more fish?
Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:- Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
- More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
- Lures based pheromones.
Halibut (or sole)
The habitat of this fish is the northern parts of the Pacific and Atlantic oceans. In the territorial waters of Russia, halibut, in particular, lives in the Okhotsk and Barents Seas. There are black, common, Asian arrowtooth and American halibut.
This predatory fish, feeding on cod, flounder, pollock and a variety of shellfish. Some individuals can live up to 30 years. Halibut is considered a particularly valuable commercial fish.
tilapia
This freshwater, bottom-dwelling fish lives in water spaces with tropical climate. She is indiscriminate in her eating - she can eat various organisms contained in rivers and lakes.
Tilapia is bred artificially in Asian, African and North American countries. Because of its good taste, it is sometimes called “king perch.” Its meat is rich in protein and quite lean.
round fish
This species includes, for example, the following fish: monkfish, grouper, striped bass, red snapper, burbot, hake, cod
This fish is round in shape and thick. Her eyes are located on both sides of her head. The rib bones are curved and extend from the spine downwards.
Cod
There are several subspecies of this. The largest specimens reach a length of more than 1.7 meters, but most fish of this species are less than a meter.
Cod fishing is usually carried out in the Pacific or Atlantic oceans; it lives exclusively in northern latitudes. This fish is schooling and prolific.
The best prey is considered to be individuals that have reached the age of 3-7 years and weigh no more than 10 kg. At the same time, cod can also be a long-liver - some specimens live up to 100 years and grow to quite large sizes.
Nelma
A silver-colored freshwater fish that belongs to the salmon family. Nelma is a fairly large fish with a long body: individual nelma reach a length of one and a half meters, and their weight can reach up to 50 kilograms.
It feeds mainly on small fish: smelt or vendace. This fish spawns in early autumn and it is worth noting that nelma is very prolific: it can have up to 400 thousand eggs.
Haddock
This commercial fish is found in the waters of the Atlantic and North Arctic Ocean. It is one of the top three fish species in terms of catch volume - over half a million tons are caught annually. The average weight of this fish is 20-3 kilograms, but there are some that weigh more than 15 kilograms.
A distinctive feature of this fish is the presence of a dark oval-sized spot on both sides of the head. It is interesting that it is by this sign that haddocks recognize their relatives and gather in flocks. is a low-fat fish recommended by nutritionists. It can be purchased at almost any retail outlet.
Burbot
This freshwater fish looks very similar to a catfish. It lives in water bodies of both Europe and Asia, but prefers cool water - no higher than 25 degrees, choosing bottom water layers for its habitat.
During summer months the fish usually hides under snags or in holes. Burbot is not accustomed to light and is active mainly at night, so it is at this time that fishing for it is most relevant. This fish can be caught using lures or lures.
Is a representative of cod, lives in salty sea waters and is caught in shallow water. Usually the length of the hake does not exceed 40-50 cm, but large, one and a half meter individuals are also found.
Europeans gave this fish the palm among others cod fish– the taste of hake is very impressive. The meat of this fish is recommended by nutritionists: it contains many useful microelements, vitamins and very little fat.
Striped bass
It is a valuable commercial fish and has excellent taste qualities. The habitat of striped bass is the Atlantic Ocean, where the fish actively spawn at fairly cool temperatures. In Russia it is often found, for example, in the Sea of Azov.
This predator is the most popular fish among sports fishermen. However, catching a “minke whale” is quite difficult: it constantly moves and behaves extremely unpredictably.
Angler
Otherwise, this fish is called the “European anglerfish”. This is a large and sedentary fish, living at a depth of up to 200 meters. The monkfish got its name because of its appearance - a flattened head, which occupies almost two-thirds of its body.
This fish lives in the Atlantic Ocean; in Russia it can be found in the Barents and Black Seas. This sea predator feeds on small fish, and the fishery for it is quite developed: monkfish, despite its unattractive appearance, has excellent taste. IN in rare cases attacks of this fish on people are described.
Fishing for white fish
White sea fish prefers cold water, so it is caught in northern latitudes. In this case, the processing of fish for further marketing usually begins right on board the fishing schooner: the fish is gutted and deep-frozen.
The population of sea white fish is large and, despite active fishing, can be restored quite quickly. Quotas for its catch are practically unlimited.
Taste and beneficial properties of white fish
White sea fish is famous for its excellent taste. She usually has a sea fresh aroma, fairly dense meat. Also, fish of this type is a real storehouse of vitamins, microelements and nutrients.
In addition, such fish is dietary because it contains very little fat. Fairly fatty varieties include greenling, herring, halibut, catfish or mackerel. All other fish of this species are quite a dietary product.
How can you cook white fish deliciously?
White fish is very tasty in almost any prepared form. However, there are recommendations for preparing each type. Thus, halibut, dorado or cod are best fried or grilled, as this fish has dense flesh and will not fall apart.
Sea tongue, or
Fish of the Black Sea - there are 193 species in total. We won't talk about all of them. But some species of fish in the Black Sea are worth mentioning.
red mullet- a genus of fish in the mullet family, numbering two species. This small, valuable commercial fish reaches a length of 40 cm. Red mullets are distinguished by the presence of long “whiskers” on the lower jaw, with the help of which they stir up sand on the seabed and catch small animals. They live in the Mediterranean and adjacent seas. .
Red mullet or red mullet
In Russian, the name is borrowed from the Italian “big beard”, which comes from the Latin - beard. The second name of the fish, Sultanka, is also associated with the mustache, for only the ruler of the faithful could have such a luxurious mustache. This tasty fish was especially valued during the times of ancient Rome due to the fact that purple spots appear on its skin when in agony. Thanks to this, it was an indispensable attribute of sophisticated ancient feasts, where it was prepared right at the table.
Gobies
The fish owes its name to its large, bull-like head. The genus of these small fish belongs to the order Perciformes and has more than 600 species living in the coastal waters of tropical and temperate latitudes. More than 10 species are found in the Black and Azov Seas.
Most major representative– March goby, the most numerous species is the round goby, the rarest is the lynx goby. It must be admitted that the culinary properties of this fish are less remarkable than the reproductive characteristics. Before spawning, the round goby carefully cleans the lower surface of the stone from silt and plant remains, and then glues the eggs, which the male courageously protects from any attacks for 12 days. All gobies spawn at shallow depths, and only thanks to their durable shell does it withstand the blows of the surf.
greenfinch
The origin of the name of greenfinches, or wrasses, needs no comment. Representatives of this genus of the perciform order number 8 species. Favorite habitats are rocks with thickets of algae. They spawn in the summer, sweeping up to 50 thousand eggs. During the spawning period, greenfinches build nests between stones. They feed on mollusks, worms, crustaceans. These fish with variegated colors are well known to underwater swimmers, lovers of spearfishing and fishing. This fish has no commercial significance.
Flounders are not a genus or even a family, but a whole order bony fish, numbering about 500 species, combined into 2 families. In Russian, the name was borrowed from Finnish, where it has the same meaning. All types of flounder have a flattened body. Having landed on the ground, the flounder quickly buries itself in the sand, and then it is very difficult to see it, especially since flounders can easily change color to match the color of the ground. The largest specimens of flounder reach a length of 4.7 m and a weight of 330 kg.
Kalkan, the largest Black Sea flounder, does not reach a length of more than 70 cm and a weight of more than 12-16 kg. The dark back of the Kalkan (formerly the left side) is covered with numerous bony tubercles. The fish owes its name to its hard skin: the Turkish word “kalkan” means a shield with additional protection, a umbon. Kalkan lives on sandy and shell soils of the seabed. In winter and summer it stays at depth, in spring and autumn it makes small migrations and moves to shallow water. Spawns from April to July. It feeds on bottom fish and crabs. The body of the glossa flounder is covered with scales. The eyes, unlike the Kalkan, have shifted to right side. The length of the gloss is no more than 30 cm.
Stargazers
Stargazers are a whole family of fish from the order Perciformes, numbering about 15 species that live in the warm and temperate waters of the Atlantic, Indian and Pacific oceans. One species lives in the Black Sea. The fish owe their name to their behavior: they often bury themselves in the sand, leaving on the surface only a flat head with close-set eyes that seem to be looking up. Reaches a length of 15 cm. Despite its high culinary properties, it has no commercial significance. The gill covers have sharp spines with poisonous glands that can cause quite severe pain, so you should be extremely careful when fishing with it.
Katran
. Also called sea dog. It is often called the Black Sea shark, but this is incorrect, since the katran lives in the waters of the Atlantic Ocean and many of its seas. The fish reaches 2 m in length and weighs up to 15 kg. Unlike many of his relatives, he does not pose any danger.
Sharks belong to the oldest fish without a skeletal skeleton. Like many other sharks, the Katran is a predator. It lives in the coastal zone of the sea, near the bottom. It feeds on small fish, mollusks and crustaceans. By the way, the katran is a commercial object and is being caught by fishermen less and less often, so the danger, as usual, comes not from animals, but from humans. Like other sharks, the katran is a viviparous fish. The female gives birth to 10-12 cubs about 30 cm long, but they become adults only after 13-17 years.
Salmon and trout
Several species of salmon are found in the Black Sea, but only brown trout enter the Crimean rivers to spawn. This species of salmon lives in the coastal waters of the Atlantic Ocean, and spawns only in the rivers of the basin of these seas. The name trout is borrowed through Karelian from Sami. Brown trout has not only anadromous, but also freshwater forms, which are called trout. The Russian name, through German, is borrowed from High Old German. Migratory forms of brown trout reach a length of 1 m and a weight of 13 kg. freshwater forms, or trout, are characterized by significantly smaller sizes. Trout differs from the migratory form in its smaller size, color, shape of spots and their location. Besides, she's all life cycle spends in fresh water. Therefore, some ichthyologists consider trout to be only a variation of brown trout, while others distinguish it as a separate species or even into several species.
The fact is that trout, in turn, is divided into lake and stream. Brown trout live in fast rivers and streams. It is extremely demanding on the purity of water and its saturation with oxygen. Externally, it is distinguished by the presence of black and red spots on the back, surrounded by a light rim, as well as by its relatively small size - the weight usually does not exceed 300-400 grams. Therefore, some researchers distinguish it as a separate species. This trout is also called speckled trout, and in addition, has many local names. Lake trout is less demanding in terms of water purity and oxygen saturation. It is often bred in specialized nurseries. It is distinguished by the presence of black spots in the shape of the letter X and a wide iridescent stripe along the lateral line. Lake trout are characterized by sizes intermediate between anadromous forms and brook trout. This trout is also called rainbow trout.
bluefish
Bluefish is a commercial marine predatory fish of the same family of the order Perciformes. The Russian name is borrowed from modern Greek, has the same meaning and comes from Turkish - tuna. In the Black Sea, bluefish grow, feed and spawn in its northwestern part. Spawning is from June to September.
Lives 8-9 years, reaching a weight of 15 kg and a length of 115 cm. The body of the fish is oblong on the sides, the mouth is large, the jaws are large, with sharp teeth. Leads a herd lifestyle. It feeds exclusively on fish, mainly mackerel. It has high culinary properties. Serves as an object for commercial and sport fishing. Fishing is carried out in the southern waters of the Atlantic and Indian Oceans, in the Black and Azov Seas.
Swordfish in the Black Sea
This large commercial sea fish is the only kind and a genus of the family of the same name in the order Perciformes. It reaches 4 m in length and weighs 500 kg, but caught individuals weighing 100-120 kg are considered quite large.
It lives mainly in tropical waters, but single individuals during migrations are found in the Azov, Barents, Black, and Japanese seas. Object of fishing and sport fishing. Has high culinary qualities. The name characterizes the sword, a long growth on the upper jaw that improves the hydrodynamic properties of the fish and allows it to reach speeds of up to 90 km/h.
Miron-barbel
The barbel genus includes several species of freshwater and anadromous fish of the carp family, the distinctive feature of which is four “barbels” on the lower jaw. They live in rivers and lakes of Africa and southern Eurasia, some species are anadromous. Our most common species reaches a length of 80 cm and a weight of 10 kg. A species that reaches a length of 70 cm lives in Crimea. It has good culinary properties, but the fish roe is poisonous.
pipefish
Sea pipes – common name family, which includes 150 species. They have no commercial significance, since, reaching 60 cm in length, they weigh only a few grams due to the very narrow, needle-shaped structure of the body. The body of the pipefish, as thick as a pencil, has a greenish-brown color. The fish camouflages itself very well in aquatic thickets. In the Azov and Black Seas there are two species of pipefish, called “seahorses”. Their length does not exceed 20 cm, and they are very similar to chess pieces. When in danger, pipits plunge into the thicket upside down, wrap their tail around the plant and become completely motionless.
Sea bass
Sea bass is the common name for 90 species of commercial fish of the Seranidae family of the scorpionfish order. They reach a length of up to one meter, but most species do not exceed 20 cm. The length of females of this fish is 8-15, males 12-20 cm. Weight is up to 100 grams. In spring and summer, large schools of sea bass enter the Black Sea through the Bosphorus and head to coastal waters to spawn. Females lay up to 10,000 eggs. The fish feeds on zooplankton. Characterized by good culinary qualities. Along with horse mackerel, it is the main catch of amateur fishermen.
Blenny
This is a whole family of marine fish of the order Perciformes. They are characterized by small sizes, from 10 to 50 cm in length. They live in coastal waters. During low tides they are able to move in leaps and bounds on land using their fins. Black Sea species do not exceed 30 cm in length. They often live and feed near the shore and are not at all afraid of humans. The culinary properties are very low, they have no commercial significance, and they often annoy amateur fishermen with their gluttony.
The family includes several species of fish that live in tropical and subtropical seas. The fish usually does not exceed a length of 30 cm. It often hides among stones or hides in the sand, easily changing color from brownish-brown to red and even yellow. From time to time, sea ruffes change their skin; to do this, they rub against stones. The fish has high culinary properties, but has no commercial value. The name characterizes the presence of spiny fins on the back, equipped with poisonous glands.
Cool video of catching sea ruffe:
Gurnard
The gurnard is one of the numerous commercial species of 10 genera of the family Trigloidae of the order Perciformes. They reach a length of 50 cm. They live in tropical and temperate waters; only one species was found in the Black Sea. It owes its Russian name to the bright coloring of its fins. The scientific name (trigles) characterizes the presence of three sharp rays on each of the pectoral fins, with the help of which this large-headed fish takes out small living creatures from the sand, to which, however, this predator with a huge mouth is not limited in any way, striving, on occasion, to grab quite large fish.
The sea scorpion is a small fish that often buries itself in the sand, exposing the spiny rays of its dorsal fin, which, like the spines on the gill covers, is equipped with poison. The sting of a sea scorpion causes severe pain. A certain amount of caution should be exercised when fishing. This fish is also called sea dragon.
Sturgeon
Sturgeons are a family of the oldest order of cartilaginous fish. They lived when evolution had not yet created the basis of the skeleton of more highly organized animals - bone. The overwhelming majority of sturgeon are anadromous, i.e. most They spend their lives in the sea, but spawn in rivers. In the sea they lead a bottom-dwelling lifestyle, feeding mainly on mollusks. They live up to 40 years, reaching very significant sizes. Sturgeon meat is rightfully considered the most delicious of all, but sturgeon caviar, the so-called “black caviar,” has an even higher consumer value. Sturgeon are not just commercial fish, but the longed-for dream of any fisherman.
Beluga is the name given to two species of sturgeon fish of the genus. living in the waters of the Black, Azov, Caspian and Adriatic seas. Record individuals reach a length of 9 m and a weight of 2 tons. Typically, the weight of caught specimens is between 50 and 200 kg. Although beluga contains only 7-9% fat. in culinary terms, it is second only to sturgeon. The caviar of this fish is the largest and most valuable type of black caviar. The name is due to the white color of the skin. Sturgeon is the combined name for 16 species of migratory and freshwater fish. The Russian sturgeon lives in the Black and Azov Seas. Sometimes sturgeon weighing several pounds are caught, but this is very rare; the usual weight of sturgeon in the Azov-Black Sea basin is 15-20 kg. The fish has unsurpassed culinary properties; sturgeon caviar is second in quality only to beluga caviar. Stellate sturgeon lives in the waters of the Black and Azov Seas. It reaches a length of 2.2 m and a weight of 68 kg, but the usual weight of caught specimens is 5-10 kg. It is distinguished by a pointed head and a narrowed body. The number is constantly decreasing. The fish contains from 8 to 15% fat in its tissues; in culinary terms, like other sturgeon fish, it has no equal. The relatively small black caviar of this fish is valued lower than beluga and sturgeon. The most expensive type of fish glue is made from the swim bladder. The Russian name is borrowed from the Turkic “spicy”.
The thorn lives in the waters of the Black Sea. Record specimens reach a length of 3 m and a weight of 200 kg, but usually the size of the fish caught does not exceed 20-30 kg. The number is constantly decreasing. In culinary terms, it is somewhat inferior to other sturgeon. The name characterizes the pointed shape of the fish's body.
Pelamida
Commercial sea fish belongs to the mackerel family. Pelamida lives more than 10 years, reaches a meter in length and is a gregarious predator. Once every few years, shoals of bonito enter the Black Sea through the Bosporus. Unlike mackerel, bonito not only feeds in the Black Sea in summer, but can also spawn here. Nevertheless, in the fall bonito always move south through the Bosphorus. Fish has high culinary properties.
Cool video where a hunter catches Pelamida:
Garfish
The combined name of 25 species of 9 genera of the family of the same name, order Garfish. They live in coastal temperate and warm waters of the Atlantic and Pacific oceans. One species lives in the Black Sea. This fish migrates differently in different years, depending on its “occupation”: spawning, feeding, wintering. Appears in the Black Sea in the spring, spawning from May to the end of August. In November it moves south and winters in the Sea of Marmara. Lives 6-7 years. Reaches a length of 65-75 cm. It is distinguished by an arrow-shaped body structure and elongated jaws, with its lower jaw slightly longer than the upper. Both jaws are lined with small sharp teeth. The scales are small, the back is green. A schooling predatory fish that feeds mainly on anchovy.
Herring
Local fishery object. We find the name garfish among ancient Greek authors.
Herring – common name numerous types and genera of the fish family of the same name, as well as a widespread food product. The latter circumstance has brought serious confusion to our ideas about what we snack on. The fact is that trade names do not exactly coincide with the names accepted by ichthyologists, and often do not coincide at all. It turns out that there are herring and sardines as snacks, but there are no such fish at all: “herring” is the juvenile of any species of herring from the North Atlantic, and “sardine” is the same juvenile, but from the Mediterranean Sea or the South Atlantic. Ichthyologists are also good: it turns out that the Black Sea herring is found in the Black and Caspian Seas, and the Caspian herring is found there, but is not at all Black Sea. In general, they cannot agree among themselves on any issue and put forward more methods for taxonomy of herring fish than there are herrings in a barrel. Fishermen also contributed to the confusion, for the same herring has different names not only depending on its age, but also on the place of fishing. But the worst situation is when the same name is simultaneously used both in science and outside it. Anchovies, according to some experts, are a specially salted fish; according to others, they are a whole family of small herring fish, according to others, this is anchovy, also called “kamsa”. Sprats are canned food made from small herring fish, and not necessarily from sprats, which together with sprat are sprat.
Herring is the common name for numerous marine and anadromous species of commercial fish of the family of the same name. The fish has high culinary properties, but is of little use for fresh storage, so it is mainly used salted or smoked.
Hamsa, or “kamsa,” is a small commercial fish of the herring family. In the Black and Azov Seas, two subspecies are distinguished, one of which constantly lives in the Black Sea, and the second makes autumn migrations from the Azov Sea to the warmer Black Sea through the Kerch Strait. Lives 3-4 years, reaches a length of 15 cm, weight up to 15 grams. It is distinguished by a disproportionately large mouth. In summer it lives in the upper layers of the sea, no deeper than 25 m, in winter it goes to depth. Spawns in summer. The fish form dense schools and have important commercial value. The highest content of fat in the tissues and the best culinary properties of fish caught in the fall. Sprat is the common name for two genera of small fish of the herring family (kilka and sprat). The small commercial fish reaches a length of 17 cm and a weight of up to 20 grams. The fish is caught in the northeast Atlantic. In addition to being consumed fresh and frozen, it is used smoked, canned in oil, and sprats are also made from it. It has a flatter body structure. In the Black, Azov, and Caspian seas, four species are distinguished, living in desalinated sea waters near river mouths. The name comes from the reinterpretation of “sprat”. Sprats are a genus of small fish of the herring family, related to sprat. They differ from tyulkas in their slab-like body structure. They prefer cool salty waters and spawn in winter. Fishing is limited, as the fish do not form dense schools. Canned food of the same name is prepared from any small smoked fish of the herring family, and the presence of fish sprats in canned sprats is not at all necessary.
Scat
This fish, like the shark, belongs to the cartilaginous family. It is distinguished by a characteristic flat body structure, similar to a stingray kite. The sides of the fish are like wings, allowing them to “hover” above the very bottom and quickly bury themselves in the sand. Stingrays feed mainly on bottom mollusks. The suborder has 16 families and more than 300 species, of which two live in the Black Sea: the sea fox and the sea cat. Catfish also called a stingray. This fish reaches a length of 2.5 meters and is protected by a pointed spike at the end of its tail. The thorn is poisonous and causes severe pain, so you should not shoot a large stingray with an underwater gun.
Mackerel
This is the common name for numerous species of marine commercial fish of the same family of the order Perciformes. They have transverse dark stripes on the back and sides and a silvery belly. The body structure is characterized by a streamlined shape, a narrow caudal peduncle and a powerful caudal fin.
Reaches a length of 60 cm and lives for more than 10 years. Herd predator. Atlantic mackerel enters the Black Sea once every few years, feeds during the summer and even spawns, but its eggs drown in insufficiently salty water and die. The traditional name “mackerel” comes from the Greek “skombros”, which has the same meaning. Recently, the synonym “mackerel” has become increasingly common.
Horse mackerel
This genus consists of 10 species of marine fish of the order Perciformes. The largest individuals do not exceed a length of 50 cm and a weight of 400 grams. The main commercial species is T. carniosa, which lives in tropical and temperate waters of the Atlantic. The fish forms large schools and is distributed throughout the coastal zone of the Black Sea. Individuals have a length from 10 to 20 cm, weight from 15 to 75 grams. Lives from one to three years. Spawns from May to August, laying up to 50 thousand eggs. Predator, feeds on zooplankton and small fish. Some ichthyologists propose dividing the larger and smaller horse mackerel into two independent species. This hypothesis is confirmed by the recent disappearance of large forms of horse mackerel from catches. The Russian name for the fish is borrowed from the Greek, the root of which is “stavros” - cross.
Tuna
The combined name of 7 species of 5 genera of large marine commercial fish of the mackerel family. This commercial fish reaches a length of 3 m and a weight of 600 kg. Fishing is carried out in many warm waters of the World Ocean. Once every few years, tuna come through the Bosphorus from the Mediterranean to the Black Sea for the summer, and go back in the fall. They have excellent culinary properties.
Doctors say that all human diseases occur for three reasons:
- Poor nutrition;
- Incorrect temperature conditions;
- Nervous disorders.
Obviously, one of the most important reasons causing serious negative consequences is poor nutrition. To balance minerals, vitamins and other beneficial substances that can maintain a healthy body, a person should eat fish. Therefore, we all need to pay attention to creating a weekly diet in which these dishes will take their rightful place.
Useful properties of fish
Sea foods contain many substances that are beneficial to humans. In particular, it is of great value fish fat, which contains polyunsaturated fatty acids. Liver and fillet provide the body with archidonic and linoleic acids, necessary for the normal functioning of the brain and cell membranes.
Thanks to the consumption of fish fillet, a person’s cholesterol level decreases and the functioning of the cardiovascular and circulatory systems is stabilized.
Thus, nutritionists and chefs consider the following types of fish to be the healthiest:
- Tuna is 100% protein; it tops the ranking of vitamin-containing seafood. At the same time, the calorie content of tuna does not exceed 80 kcal/100g.
- Salmon - trout, salmon, pink salmon - strengthen the cardiovascular system, reduce the risk of blood clots, contain vitamins A, B, D, phosphorus, selenium, Omega-3 and Omega-6 acids;
- Cod, the most useful part of which is the liver. Having almost no cholesterol in its composition, cod pulp consists of protein (19%), fat (0.3%) and other useful substances. Cod strengthens the immune system and has a beneficial effect on metabolic processes in the body.
Sea fish: benefits for the body
Seafood contains many substances that are beneficial to the human body. Fish protein is easily absorbed by the body, and the nutritional properties of this food product break all records.
Sea crucian carp, or sea bream, is very delicious product, although "fierce" in appearance. Its meat contains lauric and myristic acid, which prevents the formation of blood clots.
Flounder contains large quantities of vitamins A and D. The beneficial properties of selenium contained in flounder cannot be overestimated. Interestingly, there are more than 500 varieties of flounder in the seas.
Salmon is low in calories and high in calcium and protein. It is important to note that fish grown in artificial reservoirs, is not as useful as the “wild” one that lives in the natural marine environment.
Capelin is the most charming sea creature, which contains many useful substances. It tastes great and doesn't require much time to prepare.
What types of river fish are good for the body?
In terms of nutritional properties, river fish is slightly inferior to sea fish, but experts point to the presence of useful substances in individuals living in rivers. In particular, river fish contains a lot of protein combined with amino acids, taurine, lysine and tryptophan. Moreover, nutritionists noted that useful substances such as phosphorus and calcium obtained from food from river fish are more easily and quickly absorbed by the body. In addition, for people on a diet, doctors recommend river fish, since it is easier for the body to digest.
Pike perch - very delicious fish, it contains a lot of taurine and protein. In addition, dishes prepared from pike perch have long been distinguished by their unique aroma and excellent taste.
Carp is a freshwater ray-finned fish, its nutritional properties are very similar to carp. In nature, there are several varieties of carp: scaly, mirror and naked. Currently, a more accessible commercial fish is the scaly carp, which lives near the coast.
Perch can be sea and river, with fillets river perch softer. It is easily broken down by the body, and it is what nutritionists recommend to their patients.
Which one should women choose?
For the female body, fish that live in the depths of the sea are of particular value. It contains: iron, calcium, Omega-3 fatty acids. They are very useful for the normal development and functioning of the pelvic organs. This fish is especially useful during the period of conception and gestation.
Atlantic halibut lives at a depth of 300 - 2000 meters. This is a fairly large fish that goes to spawn at a depth of 300 meters. Fish meat has excellent taste. Of particular value is liver oil, which is superior in vitamins A and D to cod liver.
Mackerel is the common name for 48 species of fish caught industrially. For the female body, the Atlantic mackerel is of particular value; its size can reach 80 cm in length. Interestingly, in the spring, mackerel fillets have a low fat content (3%), and by autumn this figure increases to 30%.
Salmon, or Atlantic salmon, spends most of its life in the sea, but goes into fresh water to spawn. Fish eggs develop in river pebbles from autumn until May, when hatching begins. After 2 to 5 years of growth and development, the fry become capable of “adult” life, after which they leave the river pebbles and go to the sea.
The best choice for the stronger sex
The beneficial properties of fish are due to the content of nutrients that contribute to:
Mackerel contains magnesium, sodium, fluoride and protein, which is easily absorbed by the body. Systematic consumption of mackerel improves erectile function, increases the rate of blood flow to the genitals, and prevents the development of cancer.
Pink salmon contains sodium, zinc, chromium and fat-soluble vitamins that slow down the aging process and strengthen strength blood vessels. Pink salmon prevents the occurrence of hypertension, as well as diseases of the cardiovascular system, stroke and heart attack.
Tuna contains the most useful vitamins B1, B6, B12, A1; the fillet of this fish consists of 25% protein. In addition, tuna contains a lot of iodine, molybdenum and cobalt. Regular consumption of this fish helps prevent diseases of the genitourinary system and malignant neoplasms.
Which fish to choose for feeding children
Environmental concern for the world's oceans recommends moderation in the use of fish when feeding children. One or two times a week is enough to feed your child fish and provide the developing body with the beneficial substances found in this wonderful food product.
What restrictions do pediatricians talk about?
In the presence of certain diseases (for example, rickets), the doctor prescribes fish oil to the child, but you should not experiment with this issue yourself.
If no contraindications have been established, then starting from 8–10 months you can prepare food with fish seasonings for your child. In particular, children under one year of age can use cod, flounder, sea bass, and pollock as bait. Later, for example, after 2 years, you can feed your child medium-fat fish, carp, perch, trout or catfish dishes. The fattest species - pink salmon, herring, halibut and sturgeon - can be used to feed children aged 5 years and older.
You should start complementary feeding carefully and monitor whether the child has allergies when introducing fish into the diet. Naturally, the first portions containing this product should be very small.
During the cooking process, special attention should be paid to the absence of bones in the fish fillet. In order to retain as many vitamins and minerals as possible in prepared dishes, salted water should be used to defrost seafood.
For children, the fish is first steamed. Later, as the child’s body gets used to fish dishes, you can serve baked or fried pieces.
Which fish is the most delicious and healthy
As an essential food product, fish attracts the attention of nutritionists, chefs, doctors and consumers. The elements and minerals contained in seafood contribute to:
Persons who want to have fish dishes in their diet should decide which types are best to consume:
- skinny (1-4% fat);
- moderately fat (4 – 8% fat);
- fatty (more than 9% fat).
Oily fish is high in Omega-3 acids. You will not be able to lose weight if you frequently eat salmon, mackerel, halibut, salmon and herring. However, once a week will be enough to supply the body with the beneficial substances found in these types of fish.
The medium fat category includes the following species: pink salmon, tuna, carp, catfish, horse mackerel and other species. You can happily eat dishes containing such fish twice a week, and not worry about your figure at all.
Finally, low-fat fish, which can be given to children as bait, as well as cooked and served on a common table, regardless of frequency.
This species includes: cod, flounder, hake, blue whiting and pollock. You can include this fish in your daily diet and enjoy its excellent taste.
You can find out which fish scientists consider the most useful in the following video:
Before fish products reach your table, take care of your loved ones and use the recommendations proposed in this article.
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