Deep waters mysterious oceans inhabit mysterious creatures. 400 million years ago, an unusual underwater inhabitant appeared - the chimera fish.
This creature is sometimes called a ghost shark. And this fish received the name chimera for its appearance. The point is that in Greek mythology There was a legend about a monstrous woman whose entire body was formed from parts of various animals. Seeing fish from strange appearance, the ancient Greeks decided that her body was not at all like an ordinary representative of fish - but as if it was also made up of animal parts. That is why the chimera fish got its name.
This fish belongs to the cartilaginous fish, represents the order Chimera, family Chimaera.
Among the class cartilaginous fish Chimeras were the very first to appear on our planet. They are considered distant relatives. Today, scientists have counted about 50 species of these unusual fish on our planet.
Appearance of chimera fish
Body length adult reaches 1.5 meters. The skin of these fish is smooth, with multi-colored tints. In males, between the eyes on the head there is a bone growth (spike) that has a curved shape.
The tail of these fish is very long, reaching a size equal to half the length of the entire body. A distinctive feature of the appearance of these representatives of the chimaera family can be called large wing-shaped lateral fins. By straightening them, the chimera becomes somewhat similar to a bird.
The colors of these fish are very diverse, but the predominant colors are light gray and black with frequent and large white patches throughout the surface. In the front part of the body, near the dorsal fin, chimeras have poisonous outgrowths; they are very strong and sharp. The animal uses them for its own protection.
Where does the “ghost shark” live?
Representatives of chimera fish can be found in the eastern part of the Atlantic Ocean - from Norway to Iceland, from Mediterranean Sea before south coast African continent. In addition, these creatures live in the Barents Sea.
Behavior in nature
These fish are inhabitants deep waters. They can be found at depths of over 2.5 kilometers. They lead a rather secretive lifestyle. That is why scientists still cannot study these creatures in detail.
It is only known that these fish hunt in the dark, by touch. Special devices are used to attract prey oral apparatus– photophores. These “devices” emit a glow, and the victim itself floats towards the light, right into the mouth of the chimera.
What constitutes the basis of the diet of deep-sea chimera fish?
These cartilaginous fish feed mainly on mollusks, echinoderms, and crustaceans. They can eat other fish that live at the same depths as the chimeras themselves. To eat armored and echinoderm animals that have sharp spines on their bodies, the chimera has sharp teeth, which have decent strength and a strong grip.
How do chimeras breed their offspring?
These fish are dioecious creatures. After females mate with males, females lay eggs, which are placed in a special hard capsule.
The reproduction process, just like the lifestyle of these fish, is currently poorly studied by scientists.
Natural enemies of chimeras
Due to their deep-sea lifestyle, chimera fish have virtually no enemies. But there is one caveat: young individuals of these fish are often eaten by their own relatives, only older in age. That's what they are, these underwater predators!
To prehistoric representatives marine fauna This also applies to the chimera shark. This individual has been caught more than once, so it does not seem mythical to scientists. What is surprising, however, is that such sharks lived in the seas four hundred million years ago.
These creatures are sometimes called ghosts. And the name is chimera this fish received for its appearance. The fact is that in Greek mythology there was a legend about a monster whose entire body was formed from parts of different animals. The mythological monster, the product of Typhon and Echidna, had the head and neck of a lion, its body was a goat in the middle, and a snake in the back. From the middle of the Chimera's spine grew a goat's head, and its tail ended with the head of a dragon. This is exactly how the Chimera is depicted in the famous bronze statue from Arezzo, which dates back to the 5th century. All three mouths of the monster spewed fire, destroying all living things around, and no one could approach it. The Chimera terrified people for a long time until it was killed by the handsome Bellerophon (other myths attribute this feat to Perseus), who took to the air on the winged horse Pegasus. Shooting from above with a bow, the young man showered the Chimera with a rain of lead-tipped arrows. As if in furnaces, the metal instantly melted from the fire and flooded all three of the Chimera’s mouths spewing flames, hastening the end of the demonic creature.
It was very difficult to imagine a chimera - it is not so easy to create a single beast from a lion, a goat and a snake. Over time, the awkward image of a living creature disappeared, but the word remained, denoting something unimaginable, impossible. A false idea, an unrealizable fantasy - this is the definition of a chimera modern dictionaries. Seeing a fish with a strange appearance, the ancient Greeks decided that its body did not at all resemble an ordinary fish, but that it was also made up of parts of different animals. This is where the name of this fish comes from.
Sea chimeras - deep sea fish, the oldest inhabitants among modern cartilaginous fishes are distant relatives of modern sharks. Ancient fish with a curl of sharp teeth, like a hacksaw blade, was long considered a representative of the superorder of sharks, but a detailed study carried it out to another, but close to sharks group. This group belongs to a genus called Helicoprion.
The genus Helicoprion was first described in 1899 from admittedly incomplete specimens, most of which were little more than a spiral cluster of teeth. Although some fossils also preserve hints of cartilage tissue, there was neither a cranium nor a postcranial skeleton. Therefore, scientists could not say anything about what this creature looked like. Some suggested, however, that it had a nose similar to the trunk of an elephant, in which, in fact, this mysterious toothy curl was located. Others placed the strange appendage either on the tail, or on the dorsal fins, or imagined it hanging from the lower jaw.
NEWEST X-RAY COMPUTED TOMOGRAPHY ESPECIALLY GOOD surviving specimen found in 1950 in American state Idaho still points to the lower jaw. The specimen, which lived 270 million years ago, contains not only 117 teeth, but also the cartilage to which they were attached. Judging by the size and shape of the latter, the creature was approximately 4 m in length, and some Helicoprions grew to almost 8 m. The arrangement of the tissues of the lower jaw of the animal, partially hidden by the rock and therefore inaccessible to the naked eye, definitely shows that the Helicoprion is not a shark. It is proposed to classify this genus as a chimera, another order of cartilaginous fish.
All over the world this fish is called the most different names, which reflect its special appearance, including chimera, rabbit fish, leopard fish and elephant fish. Chimeras are sometimes called "ghost sharks." These fish live on very great depths, sometimes exceeding 2.5 km. About 400 million years ago, the common ancestors of modern sharks and chimeras split into two orders. Some preferred habitats near the surface. Others, on the contrary, chose great depths as their habitat and evolved over time to modern chimeras. Currently, science knows 50 species of these fish. Most of them do not rise to depths greater than 200 m, and only rabbitfish and ratfish have been seen in great depth.
Chimeras grow up to 1.5 m. It is noteworthy that the tail of these fish is very long, it reaches a size equal to half the length of the entire body. This type of deep sea fish has a long nose and a terrible mouth. A distinctive feature of the appearance of these representatives of the chimaera family can be called large wing-shaped lateral fins. By straightening them, the chimera becomes like a bird. The skin of these fish is smooth, with multi-colored tints. In males, between the eyes on the head there is a bone growth (spike) that has a curved shape. The colors of these fish are very diverse, but the predominant colors are light gray and black with frequent and large white patches throughout the surface. In the front part of the body, near the dorsal fin, chimeras have poisonous outgrowths; they are very strong and sharp. The animal uses them for its own protection.
They lead a rather secretive lifestyle. That is why scientists still cannot study these creatures in detail. The habitat of chimeras makes them very difficult to study. Very little is known about their habits, reproduction, and hunting methods. The accumulated knowledge suggests that chimeras hunt in much the same way as other deep-sea fish. In complete darkness, what is important for successful hunting is not speed, but the ability to find prey literally by touch. Most deep sea creatures use photophores. These "devices" emit a glow that attracts prey directly into the chimera's mouth.
TO SEARCH FOR PREY, THESE CREATURES USE A CHARACTERISTIC OPEN, very sensitive lateral line, which is one of their distinctive features. It must be said that at depths of over 600 m, such a fairly large fish does not have many enemies, with the exception of particularly voracious large female indiancanths. Great danger For young chimeras, their relatives represent them; cannibalism for chimeras is not a rare phenomenon, although most Their diet consists of mollusks, echinoderms and crustaceans. Cases of eating other deep-sea fish have been recorded.
The chimera's nose, with which it digs the seabed, has special adapters that help it find delicacies hidden in silt, algae and darkness. Chimeras have very strong jaws. They have 3 pairs hard teeth, which can compress with tremendous force, grinding the hard shells of mollusks and echinoderms. To compensate for the severe wear of the chimera's dental plates, they continuously grow throughout its life. The Chimera may be a slow and clumsy fish, but it is adept at searching for shellfish and other prey on the seabed.
Chimeras are found in all seas and oceans - in the cold waters of the Northern Hemisphere and in the warm waters of the Southern Hemisphere. Some representatives of the order Chimera live and hunt in shallow seas; others prefer to stalk prey in deep waters. Nothing is known about the life expectancy of these strange animals.
Chimeras are often caught in nets, but in Europe this fish is considered inedible and is thrown away. However, in China and South Africa it is a delicacy; their meat is prepared in the most different ways. In New Zealand, chimeras are known as "silver trumpets" and are served fried with chips, while in Australia they are eaten as "white fillets". But we won’t argue about tastes.
This fish is not one of the most popular sea creatures. It is quite rare and many, having heard the name, will not even understand what it is about. we're talking about. Let's try to eliminate this ignorance a little. Chimera fish belongs to benthic and deep-sea inhabitants depths of the sea. This applies to all its known varieties. It is distributed in all oceans and seas of the Southern and Northern hemispheres. Feeds on small fish, crustaceans, molluscs and starfish. It has a length of up to one and a half meters.
general information
The chimera fish, although clumsy and slow, is well suited for searching for prey on the seabed, such as shellfish. Some varieties of this underwater inhabitant are armed with a dorsal poisonous thorn, which is an unexpected and real surprise for sharks and other predators who dare to attack him.
Let's find out what a chimera is.
The fish, the photo of which is in front of you, looks very funny, but that is until you learn about its poisonous weapon. How is she looking for herself? tasty treat in the dark, mud and algae? The chimera is superbly helped in this by its nose, which digs the bottom of the sea and has special receptors for searching. It lives and hunts mostly in shallow seas, but there are representatives who prefer to search for prey in deep waters.
Features of the chimera
“Silver trumpet” is the name of the chimera in New Zealand, served fried and with chips. And “White fillet” is an Australian delicacy. Let's say you come across a chimera fish. Is it possible to eat it? The answer is simple - of course, you can.
Types of chimeras and their habitats
There are three main types of our fish:
- The plow-headed chimera belongs to the family Callorhynchidae, lives in shallow coastal waters and, thanks to its sensitive, unusual shape, snout, successfully finds mollusks in the sandy bottom.
- With a blunt nose, belongs to the family Chimaeridae, lives in deeper and dark waters, up to 500 meters depth. Thanks to its super-sensitive eyes, a ghost shark is quickly and easily spotted starfish and other local inhabitants sea waters, suitable for eating.
- The long-nosed chimera fish from the family Rhinochimaeridae lives at even greater depths and has a sensitive elongated snout, which is designed to search for mollusks where there is no light at all.
The chimera fish itself, as the photo confirms, is very beautiful, with silvery spotted sides.
Chimera fish: how to cook in the oven
People from the camp that decided that it is quite edible claim that sea rabbit dishes are very tasty. In addition, you can often see this delicacy on store shelves. There is one plus here - the creepy-looking chimera is sold already cleaned. So, at the end of our introductory article, we will tell you the recipe for preparing our fish with vegetables in the oven.
For this we will need the following ingredients: one sea rabbit carcass, one carrot, one onion, fish seasonings, salt, half a lemon and a few tablespoons of vegetable oil.
The process of preparing a chimera in the oven
Let's start cooking with vegetables, since they need to be stewed first. Peel the carrots and grate them on a coarse grater. Place the frying pan on the fire, pour a little vegetable oil and lay out the vegetable. Next, we peel it to taste much more tender than usual, cut it into half rings and also put it in the frying pan. Mix the vegetables, add salt, add a little water (a few tablespoons) and cover with a lid. Stirring from time to time, simmer until fully cooked. It's time to get your hands on the fish. We cut off the short fin on the carcass with scissors. After that, cut it into small pieces. Pour seasonings and salt into a small saucer, mix them and rub each piece of fish with this mixture.
It will marinate while our vegetables are stewing. As soon as the onions and carrots are ready, take a baking dish and transfer the vegetables into it. There is no need to pre-grease the baking sheet with oil. Next, place pieces of chimera fish on top of the vegetables and squeeze the juice of half a lemon onto it. Preheat the oven to 200 degrees, place the mold in it, and after 20 minutes delicious dish ready. It should be served hot with a side dish of rice or mashed potatoes. Bon appetit!
Range and habitat
European chimera lives in North Atlantic and adjacent seas of the Arctic Ocean. Distributed off the coast of Norway, Iceland, Ireland, Great Britain, France, Italy, Portugal, Morocco, the Azores and Madeira, in the Mediterranean Sea. Evidence of the presence of this species in South African waters requires confirmation. This marine bathydemersal oceanodromous fish is found at depths ranging from 40 to 1400 m. In the north it most often lives at depths of 200-500 m, and in the south - 350-700 m. In winter it approaches the shores; at this time, the European chimera is found in the Norwegian fiords at a depth of 90-180 m.
Appearance
The head is thick with a rounded snout. The eyes are large. The mouth is lower, small, transverse. There are 4 large beak-shaped dental plates on the upper jaw and 2 on the lower jaw. The body is elongated, becoming very thin at the rear. The narrow, whip-like tail ends in a long thread. Pectoral fins very large. The first dorsal fin is high and short, with a strong long spine at the anterior edge; the second dorsal fin in the form of a low border that reaches the beginning of the caudal fin. The anal fin is small. There is a system of sensory channels on the head. The skin is bare and soft, occasionally covered with rudimentary spines. The color of the dorsal surface is dark brown with a reddish tint, the sides are covered with spots, the ventral side is light. Caudal, anal and rear end the second dorsal fins have a blackish-brown edge. The length of adult chimeras reaches 1.5 m, and the maximum recorded weight is 2.5 kg.
Males have a thin bony growth bent in front between the eyes. The skin is smooth and has a variety of colors. 
Biology
Lays eggs enclosed in a horny capsule. Reproduction all year round. Up to 200 eggs develop in the ovaries of females. The female lays two eggs several times without repeated fertilization. Before laying, the female carries the eggs attached to the bronchial openings of the oviducts. Then she lays them on the bottom at fairly large depths, sometimes up to 400 m. The diameter of the yolk is 26 mm. The capsule has a fin-like edge up to 4 mm high. The lower end of the capsule is cylindrical in shape, the upper one has the appearance of a narrow thread-like appendage, which serves to attach the egg. The capsule length is 163-77 mm, width is about 25 mm. The length of the appendage is 30-40 mm. The capsule is shiny brown to olive green. The eggs take about a year to develop. Newborns hatch fully formed. Juveniles are rarely seen. There are known cases of capture off the Faroe Islands at a depth of 1000 m and off Ireland at a depth of 600 m. Juveniles are 11 cm long. Males are generally smaller than females.
The European chimera is a benthophage. Its diet consists mainly of invertebrates: crustaceans, mollusks, worms and echinoderms. Sometimes there is fish in the stomach.
Human interaction
At the beginning of the 20th century commercial value fish did not have: the meat was considered inedible, but sometimes the fat extracted from their liver was used in medicine or as lubricant. Eggs were considered a delicacy. In Norway, healing agents were attributed to the chimera's liver. The meat is tough, but in some countries it is eaten.
Write a review about the article "European Chimera"
Notes
- Reshetnikov Yu. S., Kotlyar A. N., Rass T. S., Shatunovsky M. I. Five-language dictionary of animal names. Fish. Latin, Russian, English, German, French. / under the general editorship of academician. V. E. Sokolova. - M.: Rus. lang., 1989. - P. 49. - 12,500 copies. - ISBN 5-200-00237-0.
- FishBase (English)
- Commercial fish of Russia. In two volumes / Ed. O. F. Gritsenko, A. N. Kotlyar and B. N. Kotenev. - M.: publishing house VNIRO, 2006. - T. 1. - P. 58. - 624 p. - ISBN 5-85382-229-2.
- // Encyclopedic Dictionary of Brockhaus and Efron: in 86 volumes (82 volumes and 4 additional). - St. Petersburg. , 1890-1907.
- (English) (PDF). ICES (2005). Retrieved January 24, 2013. .
- (English) (PDF). ICES (2006). Retrieved January 24, 2013. .
- : information on the IUCN Red List website (English)
Links
- : information on the IUCN Red List website (English)
- European chimeraWorld Register of Marine Species) (English) December 29, 2009
- in the FishBase database (English)
- on "The Marine Fauna Gallery of Norway" (English)
- in the encyclopedia "Animal Life"
- Species in the World Register marine species (World Register of Marine Species) (English)
An excerpt characterizing the European chimera
Konovnitsyn immediately realized that the news brought was of great importance and that there was no time to delay. Whether it was good or bad, he did not think or ask himself. He wasn't interested. He looked at the whole matter of war not with his mind, not with reasoning, but with something else. There was a deep, unspoken conviction in his soul that everything would be fine; but that you don’t need to believe this, and especially don’t say this, but just do your job. And he did this work, giving it all his strength.Pyotr Petrovich Konovnitsyn, just like Dokhturov, only as if out of decency was included in the list of so-called heroes of the 12th year - the Barclays, Raevskys, Ermolovs, Platovs, Miloradovichs, just like Dokhturov, enjoyed the reputation of a person of very limited abilities and information, and, like Dokhturov, Konovnitsyn never made plans for battles, but was always where it was most difficult; always slept with open door from the time he was appointed general on duty, ordering everyone sent to wake him up, he was always under fire during a battle, so Kutuzov reproached him for this and was afraid to send him, and was, like Dokhturov, one of those inconspicuous gears, which, without cracking or making noise, constitute the most essential part of the machine.
Coming out of the hut into the damp, dark night, Konovnitsyn frowned, partly from the intensifying pain in his head, partly from the unpleasant thought that came into his head about how this whole nest of staff officers would now be agitated, influential people at this news, especially Bennigsen, who after Tarutin was at knifepoint with Kutuzov; how they will propose, argue, order, cancel. And this premonition was unpleasant for him, although he knew that he could not live without it.
Indeed, Tol, to whom he went to tell the new news, immediately began to express his thoughts to the general who lived with him, and Konovnitsyn, who listened silently and tiredly, reminded him that he needed to go to His Serene Highness.
Kutuzov, like all old people, slept little at night. He often dozed off unexpectedly during the day; but at night, without undressing, lying on his bed, he mostly did not sleep and thought.
So he lay now on his bed, leaning his heavy, large, disfigured head on his plump arm, and thought, with one eye open, peering into the darkness.
Since Bennigsen, who corresponded with the sovereign and had the most power in the headquarters, avoided him, Kutuzov was calmer in the sense that he and his troops would not be forced to again participate in useless offensive actions. The lesson of the Tarutino battle and its eve, painfully memorable for Kutuzov, should also have had an effect, he thought.
“They must understand that we can only lose by acting offensively. Patience and time, these are my heroes!” – thought Kutuzov. He knew not to pick an apple while it was green. It will fall on its own when it is ripe, but if you pick it green, you will spoil the apple and the tree, and you will set your teeth on edge. He, as an experienced hunter, knew that the animal was wounded, wounded as only the entire Russian force could wound, but whether it was fatal or not was a question that had not yet been clarified. Now, according to the dispatches of Lauriston and Berthelemy and according to the reports of the partisans, Kutuzov almost knew that he was mortally wounded. But more evidence was needed, we had to wait.
“They want to run and see how they killed him. Wait and see. All maneuvers, all attacks! - he thought. - For what? Everyone will excel. There's definitely something fun about fighting. They are like children from whom you can’t get any sense, as was the case, because everyone wants to prove how they can fight. That's not the point now.
And what skillful maneuvers all these offer me! It seems to them that when they invented two or three accidents (he remembered in general terms from St. Petersburg), they invented them all. And they all have no number!”
The unresolved question of whether the wound inflicted in Borodino was fatal or not fatal had been hanging over Kutuzov’s head for a whole month. On the one hand, the French occupied Moscow. On the other hand, undoubtedly with his whole being Kutuzov felt that that terrible blow, in which he, together with all the Russian people, strained all his strength, should have been fatal. But in any case, proof was needed, and he had been waiting for it for a month, and the more time passed, the more impatient he became. Lying on your bed in your sleepless nights, he did the same thing that these young generals did, the very thing for which he reproached them. He came up with all possible contingencies in which this certain, already accomplished death of Napoleon would be expressed. He came up with these contingencies in the same way as young people, but with the only difference that he did not base anything on these assumptions and that he saw not two or three, but thousands. The further he thought, the more of them appeared. He came up with all kinds of movements of the Napoleonic army, all or parts of it - towards St. Petersburg, against it, bypassing it, he came up with (which he was most afraid of) and the chance that Napoleon would fight against him with his own weapons, that he would remain in Moscow , waiting for him. Kutuzov even dreamed up the movement of Napoleon’s army back to Medyn and Yukhnov, but one thing he could not foresee was what happened, that crazy, convulsive rushing of Napoleon’s army during the first eleven days of his speech from Moscow - the throwing that made it possible something that Kutuzov still did not dare to think about even then: the complete extermination of the French. Dorokhov's reports about Broussier's division, news from the partisans about the disasters of Napoleon's army, rumors about preparations for departure from Moscow - everything confirmed the assumption that the French army was defeated and was about to flee; but these were only assumptions that seemed important to young people, but not to Kutuzov. With his sixty years of experience, he knew what weight should be attributed to rumors, he knew how capable people who want something are of grouping all the news so that they seem to confirm what they want, and he knew how in this case they willingly miss everything that contradicts. And the more Kutuzov wanted this, the less he allowed himself to believe it. This question occupied him all mental strength. Everything else was for him just the usual fulfillment of life. Such a habitual fulfillment and subordination of life were his conversations with the staff, letters to m me Stael, which he wrote from Tarutin, reading novels, distributing awards, correspondence with St. Petersburg, etc. But the death of the French, foreseen by him alone, was his spiritual, the only wish.
Lives in the air and on the earth and in the water great amount amazing creatures, we not only haven’t seen many of them, but haven’t even heard about them. Here, for example, is a hare. No, not an ordinary hare, but a water hare.
In fact, it is, and she was nicknamed the hare because her head resembles the head of a hare or rabbit. And the jaws of this fish have several pairs of sharp incisors.
Sometimes this fish is called the sea rat because it spends most of its life at the very bottom and feeds there.
No less interesting scientific name this fish, namely the chimera. European chimera - Chimaera monstrosa – cartilaginous big fish from the order Chimera. The sea hare can reach a length of one and a half to two meters.
Females are slightly smaller than males. The body is oval, flattened on the sides, the scales covering it are so small that they are almost invisible, so it seems that the skin sea hares smooth and cast in almost all the colors of the rainbow. Chimeras are able to change their color.
The head of these fish is triangular in shape, extended forward. The mouth is small.
Males have a growth bent in front between the eyes. So he is also sea unicorn you can call it.
The chimera does not have a bubble, so it has to be in motion all the time so as not to fall to the bottom.
The fins of these fish have rays with poisonous glands; their pricking causes severe pain.
The sea hare lives at great depths and stays almost at the very bottom, most often in algae thickets, among coral reefs, where schools of fry live.
This fish feeds on algae, which it can gnaw for hours, like a hare on grass, shells, small fish, crustaceans, and mollusks.
If there is little food in one place, then the sea hare travels, moving to another place in search of food.
They are low in calories, so the sea hare needs a large amount of them to be full. Although they powerful jaws They also bite through hard food easily.
The sea hare does not spawn, but lays eggs, which are eaten by people.
There are sea hares in the west Pacific Ocean, in the eastern Atlantic, Mediterranean and Barents Sea.
Despite the fact that hare eggs, for example, are considered a delicacy in Scandinavia, chimeras are not considered commercial fish. Until the 20th century, their meat was considered inedible. But the fat from their liver was used in medicinal purposes and as a lubricant.
But in the 20th century, scientists discovered that the white, juicy meat of hare fish is a valuable nutritious product. It contains protein that is completely digestible by the human body, vitamins such as A, D. E, a large number of fatty acids, macro and microelements.
Hare fish dishes are served in prestigious restaurants.
They are not only tasty, but also low in calories. 100 g of fish fillet contains 100-110 kcal.
It has been scientifically proven that eating hare fish meat lowers cholesterol levels in the blood and cleanses blood vessels, making them more elastic.
True, you need to know how to cut a sea hare so that poisonous fins do not get into your food.
In Korea, Thailand and the Philippines, sea hares are sold in markets.
For exotic lovers, experts advise buying hare fish carcass, which is sold frozen in some of our most specialized stores such as “Fish Empire”.
An indicator of the quality of the product is the fish’s transparent, shiny eyes and closed red gills.
The same stores also sell hare fish eggs.
Gourmets say that the taste of the cooked chimera is beyond praise.
This fish has no internal bones; instead of bones, the breast contains cartilage.
Hare fish is prepared in almost the same way as any other fish.
Fried Chimera
You will need:
Fish;
- flour;
- salt;
- vegetable oil.
Cooking method:
Cut the fish into pieces, wash and dry paper towel, salt, roll in flour and fry until tender on both sides in vegetable oil in a frying pan.
Baked chimera with cheese
You will need:
500-600 g fish;
- 80-100 g of cheese;
- 2 eggs;
- salt to taste;
- breadcrumbs;
- vegetable oil.
Cooking method:
Grate the cheese and mix with the same amount of breadcrumbs.
Cut the fish into thin slices, add salt, dip in a well-beaten egg, roll in a mixture of breadcrumbs and cheese, place on a baking sheet well greased with oil and bake in the oven until done.
Sea hare with garnish
You will need:
150-200 g hare fish;
- 4 tomatoes;
- 2 onions;
- 5 cloves of garlic;
- 15 g parsley;
- vegetable oil;
- salt, pepper to taste.
Cooking method:
Fry the fish on both sides in vegetable oil.
In another frying pan, fry the onion cut into rings, add the tomatoes cut into slices, simmer under the lid over low heat for about 5 minutes.
Add crushed garlic, chopped parsley, salt, pepper and simmer for another 10 minutes. Be careful not to burn.
Prepare boiled rice or mashed potatoes as a side dish. Place the side dish on a plate, then the fish and stewed vegetables on top.
Chimera baked in foil
You will need:
400 g fish fillet;
- 1 carrot;
- 1-2 onions;
- vegetable oil;
- salt, pepper to taste.
Cooking method:
Rub the prepared fish with a mixture of salt, pepper and butter, place on foil, cover with onion rings and sprinkle with grated carrots, carefully wrap and bake in the oven until cooked.
Hare fish in red wine
You will need:
500 g fillet;
- 1 glass of red table wine;
- 2 onions;
- 1-2 parsley roots;
- 500 g potatoes;
- 1 tbsp. spoon of flour;
- 2 tbsp. spoons of vegetable oil;
- 2 pcs. allspice peas;
- 3-4 cloves;
- 1-2 bay leaves;
- salt, pepper to taste.
Cooking method:
Place chopped onion and parsley root, bay leaf, allspice, cloves in a deep frying pan, add chopped fish on top, add salt, add wine and 1 glass of water, cover with a lid and simmer over low heat until tender.
The broth can be drained and served separately as a sauce. Garnish: boiled potatoes.
Chimera in orange sauce
You will need:
500 g fish;
- juice and zest of 1 orange;
- 2 tbsp. spoons of lemon juice;
- 2 yolks;
- 150 g butter;
- salt, pepper to taste.
Cooking method:
Wash the fillet, dry it, sprinkle lemon juice and leave for 15 minutes.
Squeeze the juice out of the orange, grate the zest on a fine grater, and mix everything. Mix the yolks with 3 tbsp. spoons of water and beat with melted butter until creamy. Add orange juice.
Place the fillet in a frying pan, greased with oil, add salt, pour in the prepared sauce, cover with a lid and simmer until the fish is ready over low heat.
Loading...
