Eel - sea or freshwater fish with a specific piquant taste. Thanks to this distinctive feature, all eel dishes turn out to be very special and therefore very valuable from a culinary point of view. They are the best decoration for festive table and they are the guarantor that the guests will like the feast (at least because of the feeling of "belonging" to something, if not unique, then at least rather rare). So, if possible, boldly put the eel on the table - you will not go wrong!
At the same time, it should be noted that the nutritional value eel, which, in general, attracts most of the modern lovers of dishes from this extraordinary fish.
True, here it is necessary to make an important reservation: both sea and river eel (which, nevertheless, is born in the Sargasso Sea, and then gets to us across the entire Atlantic Ocean) can get on our table with the same degree of probability. In terms of chemical composition, these fish species are similar, but still have one very significant difference ...
Chemical composition and caloric content of eel (river and sea)
First, we summarize in the table all the data on the chemical composition and calorie content. river eel, and then we will outline the main differences of its marine brother.
Eel - pretty fish unusual kind, outwardly resembles a snake, its body is in the shape of a cylinder, and its tail is slightly depressed on the sides. The eel, in comparison with other predators, has a small head with small but sharp teeth in the mouth. This fish is both sea and river.
Eel, which is found in fresh waters, is an anadromous fish. During the spawning season, she leaves the river and goes to the ocean. After that, the adult fish die, and the larvae that they laid, caught by the current, go to the European shores. This journey lasts about three years, so they end the voyage with small glassy fish.
The chemical composition of river and conger eel is somewhat different. Saltwater fish contains more protein, but it is less fatty and high in calories. River, on the contrary, is poorer in protein content, but contains more fat and is significantly ahead of conger eel in terms of calories.
Eel contains approximately 15% proteins, 30% fats and almost all vitamins and minerals necessary for the human body. This fish is rich in vitamin A, as well as vitamins B, D and E.
This fish also contains omega-3 and omega-6 fatty acids, as well as sodium and potassium, without which a person cannot exist.
The large amount of vitamin A makes smoked conger eel a favorite delicacy of the Japanese, who carefully select dishes for their diet, focusing not only on taste, but also on their health benefits.
Calorie content of eel
100 g of river eel contains approximately 180 to 340 kcal (depending on the place and time of extraction), while sea eel inferior to him almost 3 times. In addition to the fact that the calorie content of marine specimens of this fish is much lower than that of the river eel, they are also less fatty.
Eel meat can be subjected to any method of heat treatment: fry, bake, steam, boil, stew and even smoke. At the same time, the eel will not lose its amazing taste. However, it is important to remember that during the cooking process, the calorie content of this fish increases significantly.
In addition to useful trace elements and vitamins, eel contains saturated fatty acids and proteins. The content of saturated fatty acids makes eel meat especially useful, without them the vital activity of the human body is impossible.
According to doctors, the systematic consumption of this fish in food can prevent numerous diseases. In particular, the inclusion of eel in the diet is the prevention of decreased vision, neoplastic diseases, as well as early aging.
Useful properties of eel in medicine
The inclusion of eel meat in the diet helps to fight atherosclerosis and prevent numerous vascular and heart diseases. In addition, eating this wonderful fish will help to cope with various nervous diseases.
Acne
Eel - Uncommon predatory fish, outwardly it looks like a snake, the body is cylindrical, the tail is slightly flattened from the sides. Compared to other predatory fish, the eel has a small head and small sharp teeth in its mouth. The fish is covered with a layer of mucus, the scales are small, oblong in shape. The back of the eel is brown or black, the sides are somewhat lighter, the abdomen is white or yellowish. Eels are found in both sea and fresh water.
According to some assumptions, eels appeared on the planet more than 100 million years ago in the region of Indonesia, after this unique fish expanded its range and settled in the area of the Japanese archipelago, was especially common in Lake Hamanaka. The fish is very tenacious, capable of tolerating dryness, for some time it can do with a small amount of moisture. There are 18 types of eel in the world today.
River eel is an anadromous fish; it differs from sturgeon and salmon species in that it leaves fresh water bodies during the spawning period and goes to the ocean. Only in the last century did experts find out that eel breeds in the warm Sargasso Sea, which washes the shores of North America and the island. South America... After spawning, the adults die, and the larvae laid by them leave in a powerful current on a long journey to the shores of Europe. Note that the movement of the larvae can last about 3 years, so that by the end of the path they become small glassy fish.
The "daily routine" of the eel is also interesting, the fish eats only in the warm season, with the onset of cold weather it buries itself in the ground, only the head remains outside. Eels hunt at night, their main food is small animals living in a mule: worms, larvae, crustaceans, snails and others. Eel and caviar of other fish are eaten. At the age of 4-5 years, the eel is already able to eat medium-sized fish (ruff, roach, perch), which lives at the bottom of reservoirs. Having lived for several years in fresh water (9-12), the eel rushes back into the ocean, moving along rivers and canals. There are many known cases when fish got into hydraulic structures, and this is fraught with emergency situations. However, eels can bypass such obstacles, moving like reptiles on land.
The taste of eel is known in many countries. This fish can be fried, dried, boiled, smoked. Many gourmet restaurants serve gourmet smoked eel as a sumptuous main course.
Composition and useful properties
Eel is not only tasty, but also healthy food, because it contains up to 30% fat High Quality, as well as 15% proteins, a large number of vitamins and minerals. Eel meat contains vitamins A, groups B, D and E. The proteins contained in eel have a beneficial effect on the human body.
It is worth noting and useful qualities eel liver, which is prepared separately from meat, is most often used for preparing first courses. Certainly an eel - expensive fish and is not available for most people on the weekly menu, however, on holidays it will become a great dish that will be appreciated by family and guests. Cooked eel can be easily presented as a gift; such a dish will be an equivalent substitute for a bottle of exquisite expensive wine. There are many recipes for making eel, most often soups, salads with smoked eel and various options for baked fish.
Eel fish: chemical composition and benefits. Eel Recipes: Eel Soup, Baked Eel, Eel Salad
Fish is a useful product, absolutely everyone knows about it. It only remains to try different types to determine your taste preferences. Basically, fish is valued for its high protein content and low calorie content, for its beneficial unsaturated fatty acids and vitamins. The eel is no exception - an inhabitant of flowing lakes and river basins near the Atlantic. Doesn't mean here electric eel, which belongs to the carp family. It is about two types of eel - sea and river. In Russia acne found in the Baltic basin.
The eel cannot be confused with any other fish - it painfully resembles a snake, especially its body. The length of the eel reaches two meters; it weighs from 2 to 5 kg. It's pretty oily fish, which is very much appreciated by connoisseurs of fish cuisine.
The chemical composition of eel
It is not known which of the eels you come across in the store - sea or river. This is not so important if you just want to taste this fish. However, the chemical composition of the two types of acne contains significant differences... So, in the sea there are more proteins, but less fat and calories (up to 100 kcal), and in the river there is a little less protein, but much more fat and almost three times more calories.
Although the division into sea and river in relation to these fish is not entirely correct, because river acne constantly migrates from river to sea and back as it grows. Some experts note that in the sea eel more iodine content. But phosphorus, iron and potassium in both types are almost equal.
In terms of vitamins, eel contains vitamin A, some B vitamins, as well as vitamins D and E.
Few dishes are as famous as fried acne... It is especially appreciated in Japan. The Japanese willingly eat a dish of eel called "unagi" hot weather... They believe that fried eel helps to withstand the heat easily... save your precious weight, as well as gain strength and health. True, the last two results can be achieved if unagi is eaten 18 days before the beginning of autumn.
Oh, these Japanese people - everything is surrounded by symbols. Koreans are a completely different matter. They know for sure that eel dishes help men in intimate life... and eat it to maintain masculine strength. Well, this is just understandable - after all, unsaturated fatty acids contribute to the rejuvenation of the body and give a person strength. And in general, Koreans, who are inherent in Eastern wisdom, can be trusted.
The benefits of eel
It has already been mentioned about unsaturated fatty acids, which are involved in the process of rejuvenating the cells of the body. They help to improve the elasticity of cell membranes, and this, in turn, helps nutrients to quickly penetrate into the cell. It turns out a more complete and accelerated metabolism, which is what a young body needs. Therefore, eels can be eaten for skin problems. nails and hair.
Complete proteins, which are almost completely absorbed, also make up the value of eel. This makes it useful for recuperating from illness. Vitamins contribute to the preservation of vision and work as antioxidants - substances that prevent cancer.
Also, with the help of eels, you can prevent rickets and maintain health.... if the disease has already manifested itself.
Eel recipes
Eel soup
Preparation:
Peel the fish and cut into 5 cm pieces. Simmer the garlic, onion and pepper in vegetable oil in a saucepan with a thick bottom. Then add tomato paste, bunches of herbs, water and wine. After boiling, add pieces of fish, spices and simmer for half an hour over low heat. Before pouring into plates, remove the herbs, and pour a little chopped dill into the soup.
Eel in red wine
Put chopped onions and parsley in a saucepan with a thick bottom, add spices. Put the fish cut into pieces on top and pour over everything with red wine. Add a glass of water, salt and close the pan with a lid. Cook after boiling for 15 minutes.
After that, put the fish, and prepare the sauce from the liquid. To do this, heat the flour in a pan until it turns light brown, dilute it with a sufficient amount of liquid left after boiling the fish and add oil. Boil the sauce and strain.
Put the boiled eel on a dish, pour over the sauce and serve with a side dish of boiled potatoes.
Baked eel
Products:
This dish can be prepared with whole fish or with individual pieces of eel. The fish must first be rubbed with salt on all sides, placed in a cold place for 1 hour. If liquid has formed, wipe the fish, grease well with oil, place in a baking dish and bake in the oven. When baking, the fish should be watered with dripping brine from time to time.
Eel like navy
Cut the fish, cut into pieces and pour over the vinegar. Keep in a cool place for 1 hour, dry and season with salt and spices. Finely chop the onion, put in a frying pan with butter, put the fish in the same place and fry, stirring slightly.
Eel stew
Cut the fish, pour in vinegar, place in a cold place for 1 hour. At this time, fry the mushrooms and onions. Then drain the water from the fish, dry and salt. Fry, pre-roll in flour. Combine fish and mushrooms, add dill, parsley and simmer for another 15 minutes.
Eel and apple salad
Boil the fish, cool and cut into small slices. Cut apples and cucumbers into strips, add finely chopped greens. Mix everything and add mayonnaise or vegetable oil.
Fish - good or bad?
So we moved to a city by the sea. What are the seaside towns famous for? Fish, of course!
And the question immediately arose - is fish useful or harmful.
Of course it is useful, many will say. But I want to dig deeper.
Saltwater fish is considered a source of amino acids, among which taurine is an essential blood pressure regulator.
Fish is low in calories and is very well absorbed by the body (for comparison: it takes about 1-2 hours for the body to digest fish, and about 6 hours for meat) and cholesterol in fish is many times less than in meat.
Eating fish regularly reduces the risk of developing cardiovascular disease associated with blood clots in blood vessels... Since fish oil reduces the excessive tendency of the blood to clot.
This is because fish contains fatty acids that have a beneficial effect on the heart, blood vessels and brain. Also, omega-3 fatty acids lower blood cholesterol levels, which means that the risk of plaque formation on the walls of blood vessels, which is the main cause of stroke, is reduced.
We can talk and talk about the usefulness of fish, listing the effect of certain vitamins and microelements of which there are enough in fish, but we will not do this.
And let's try to find out what, then, can be harmful in this valuable product.
This disease is characterized by a long course, frequent exacerbations and contributes to liver and pancreatic cancer.
And yet, it is still better to refuse the use of dried or raw fish, including roach.
Moreover, for sure, you do not know the fact in which reservoir it was caught and whether it passed proper sanitary control.
The greatest danger is posed by freshwater fish of the carp family, and these are ide, roach, rudd, carp, etc.
The second danger that threatens us is falling into lakes, rivers and seas toxic substances, and most often mercury, which can be found in most seafood, and in some types of seafood, mercury can be in excess. Most dangerous in this situation large fish... Although the mercury entering the body in the amount that we receive from food does not pose a particular danger to our body, it will be better if we keep track of what types of fish we prefer, how often we eat it and in what portions. Compared to freshwater fish, sea fish is practically not contaminated with salts of heavy metals, and in terms of the content of nutrients, it is several times higher than river fish.
The third danger is already overgrown fish oil. Or rather, its overabundance in fatty fish. The danger mainly lies in wait for people who are suffering overweight and those thirsty to lose excess, since they are unlikely to succeed when eating fish with a high fat content.
Fatty fish is one that contains at least 8% fat. This group usually includes fatty herring, mackerel, salmon, salmon, sturgeon, halibut, eel, etc. For example, the calorie content of fatty herring ranges from 210-250 kcal per 100 g, eel - 230-280 kcal, fatty mackerel - 180-220 kcal. And this despite the fact that the calorie content of beef and lean pork is only some 120 kcal!
So for diets, fish of medium fat with 4-8% fat are more suitable. These include, for example, sea bass, tuna, pike perch, horse mackerel, pink salmon, trout, catfish, carp, low-fat herring. Their average calorie content is quite comparable to all the same meat. So in trout it ranges from 110 to 160 Kcal, in low-fat herring - 120-140 kcal, in carp - 90-120 kcal, in sea bass and pike-perch - 110-120 Kcal, in tuna - 130-140 kcal.
And lean fish (with a fat content of no more than 4%) is perfect for those who want to lose those extra pounds. This includes cod, hake, navaga, ice, pollock, macrorus, river bass, bream, flounder, pike, blue whiting, etc.). For example, the calorie content of pike is 80-100 kcal, flounder is 80 kcal, and cod is 70-90 kcal.
Also, fish very quickly passes from useful to harmful, by smoking. Since smoked fish contains carcinogenic substances that provoke cancer, at high temperatures carcinogens are more actively deposited on the skin of the fish and penetrate inside. More harmful hot smoked fish cooked on a fire or in artisanal conditions (smoke contains more than a thousand chemical compounds, of which the most dangerous is benzpyrene), then prepared industrially. And less dangerous thick-skinned fish (catfish, carp, etc.) cold smoked. In no case should you eat the skin of smoked fish!
I would also like to notice such a danger as unscrupulous fish sellers. Well, the fact that very often one fish is passed off as another (cheap for expensive) is half the trouble. But the fact that many sellers are not afraid to slip us not fresh, missing or even thrown ashore or rocked fish by the storm is already a disaster and is very dangerous for the consumer.
Most reliable way- buy live fish.
If the fish is not live, but steam or chilled, then there are several simple ways determining the freshness of fish.
1) The eyes of fresh fish are bulging and transparent.
2) The scales are smooth, shiny and tight to the skin.
3) The gills are pink or red (no foreign smell).
4) The carcass must be elastic - if you press on it with your finger, a hole is formed, which should quickly disappear.
5) The smell is weak, fresh. If the fish clearly “smells like fish”, this is a bad sign.
6) Fresh fish sinks in water, stale ones float up.
Frozen fish is more difficult. Its freshness can only be determined by indirect signs: undamaged packaging, no signs of thawing. Your best bet is to find a regular and reliable fish seller and buy from them.
So, it seems that I collected information on the fish network, weighed the benefits and harms. Now conclusions can be drawn.
Fish is very good and healthy.
But you need to approach the choice of fish and products from it wisely and carefully.
Eat only well-cooked and fried, thoroughly salted fish and refrain from consuming dried, smoked and of course raw fish.
Fish days should be arranged at least a couple of times a week, or more often.
Smoked eel
Description
Smoked eel is nowadays most often found in Japanese restaurants. Common eel - predatory species fish of the Eel family. Inhabits fresh and sea water Sargasso sea and water bodies Baltic basin... In Russia, freshwater eel can be found in lakes and rivers of the European part of the country. The eel reaches a length of 2 m and a weight of 3-5 kg. The conger eel has no scales, the river eel is covered with small scales.
Smoked eel is considered a delicacy.
Interesting fact! Greenpeace added the river eel to the Red List in 2010. This kind fish are on the verge of extinction due to the large scale of industrial production.
Compound
Benefit
- Vitamin D prevents the onset of hypertension.
- In Japan, smoked eel is considered a medicinal dish in traditional medicine.
- Fatty polyunsaturated acids improve vascular health and dissolve cholesterol plaques.
- Natural antioxidants contained in smoked eel neutralize free radicals and contribute to the overall rejuvenation of the body.
- Use normalizes work nervous system, stimulates the brain, has a beneficial effect on the cardiovascular system and the endocrine system.
- Vitamin B1 improves blood circulation, while giving energy to the body and normalizing appetite.
- Riboflavin has a beneficial effect on redox processes and prevents coronary artery disease.
- Consumption protects cell membranes, normalizes the metabolic process.
- Mineral substances normalize hemoglobin, block the formation of carcinogens.
- Participates in the process of hematopoiesis.
- Normalizes kidney function.
- Eating smoked eel reduces arthritis pain.
- Regulates the heart rate.
- Strengthens the immune system.
- Promotes blood clotting.
- Regulates water-salt metabolism and acid-base balance.
Curious! In eastern countries, smoked eel is used as food for the treatment of male infertility, as well as for the treatment of rickets and scurvy.
Restriction on use
- Do not use in case of individual intolerance to the product.
- Limit use for liver and biliary tract disease.
- In chronic gastritis, it is not recommended to eat smoked eel.
- Smoking is bad for the health of the body. Frequent consumption of smoked products can provoke the development of cancer.
How to choose
It is worth buying this product in specialized fish stores or Japanese food stores. Smoked eel is not a cheap pleasure, so it is important to choose a quality product. The packaging must be in a vacuum, without damage. Be sure to check the date of manufacture and expiration date.
In cooking
Eel fish is smoked with a sweet sauce, so its taste becomes mildly sweet. The most common use of smoked eel in the preparation of sushi and rolls. Also, this delicacy can be served either separately or as an ingredient in the first course. The soup and broth become rich and acquire an unusually sweet taste.
Storage
Store hot smoked eel in a vacuum at a temperature of -4 ° C to -8 ° C for 20 days. from the date of manufacture.
Store hot smoked eel without vacuum at a temperature of -4 ° C to -6 ° C - 10 days.
Plain smoked eel has a shelf life of 1 year.
Eel smoking recipes and its beneficial properties
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Eel is a very common fish in Russia, but if you smoke it, you will get a real delicacy from an ordinary dish. Moreover, the product purchased in the store is strikingly different from homemade since in Food Industry chemicals and "liquid smoke" are used. How to smoke an eel yourself, we will try to figure it out in this article.
If you want to learn how to turn an ordinary eel into a delicacy, first of all you need to familiarize yourself with the basic principles of cooking, and then master the intricacies of the matter. Smoked eel, although it is cooked in a smokehouse in the same way as other fish, has its own characteristics. But first about the equipment. You will need a smokehouse. Today, a wide variety of models are on sale. There are even models that allow you to smoke fish in an ordinary city apartment. Manufacturers offer various modifications, some of them will be optimal for home use, others will allow you to start your own business. But if you love smoked eel and want to eat healthy and delicious meals, you will have to purchase this equipment.
Types of smoking of fish products
Smoked eel can be prepared in three ways:
How to cook cold smoked eel
Cold smoked eel can be cooked different ways... Let's talk about the most popular methods among lovers of this delicacy:
If you want smoked eel to last longer, you can dry it for 24 hours after smoking.
How to cook hot smoked eel
Cooking hot smoked eel is a less time-consuming procedure. First, the fish is cleaned, gutted and washed. Then they are either simply salted or kept in a saline solution. Then the carcasses should be dried, hung on hooks and sent to the smokehouse. Optimum temperature smoke - from +55 degrees C to +80. In this case, it is necessary to understand that excessively rapid heating of the oven will lead to the formation of steam, which can cause the product to soften and break off the hook. It is also necessary to check readiness regularly. It is determined by the condition of the meat at the fin. When the smoked eel is done, the meat should not be glassy, but white. The smoking time depends on the size of the carcass, so the smaller fish should be hung closer to the door as they will cook earlier.
Use of spices
Eel belongs to those types of fish that have a specific smell in their raw state, therefore, various herbs and spices are often used in the process of smoking it. These are common spices that every housewife has. Seasonings should be chosen according to personal tastes and preferences. You can use and fresh herbs from the garden. The spices are either added to the saline solution, or they rub the carcasses with the salt. Most commonly used nutmeg, cumin, curry, savory and sage. Basil or coriander is used to give the finished product a special aroma.
Content and calorie content of smoked eel
Smoked eel is not only a tasty dish, but also very healthy. It contains many very valuable components:
Eel is a source of Omega-3 acids, which are vital for the human body, especially in childhood and old age. The calorie content of the product is about 390 kcal per 100 grams of the product.
Beneficial features
The high content of protein and fatty acids leads to the benefits of acne for people with cardiovascular insufficiency, atherosclerosis and various nervous diseases. Due to the presence of "Omega-3", the use of this fish normalizes metabolic processes, reduces the intensity of oxidative processes, and, consequently, rejuvenates the body. Fats reduce the risk of rickets and increase immunity. In Japan, the use of eel is increasing progressively towards the summer, as it helps to better endure heat stress and relieves fatigue. The significant content of vitamin A strengthens vision and prevents skin aging.
If you are experienced in eel smoking or are proficient in interesting information, share your experience in the comment block.
Throughout the ages, people have been sensitive to fish. In each country, culinary masters have developed their own unique dishes from this useful product. Special attitude in many regions of the world to eel delicacies. This is a rather rare guest in our rivers, so its cost is sometimes prohibitive. But in terms of taste and healing properties, it can compete with many marine life. Serpentine fish The eel is a carnivorous species and constantly migrates from freshwater rivers to the seas.
Description
Little-informed people often confuse her with a snake, since outwardly she is very similar to her. The body of the eel is elongated, the head is small, and the skin is slippery. Seeing a predator, you might think that his body is completely naked, but this is an illusion. After clearing it of abundant mucus, you can notice the smallest scales.
The color scheme ranges from dark green to bluish black. The abdomen is either light white or bluish. Eel fish can grow up to two meters in length. For spawning, it swims to the depths of the sea, after spawning, the individual immediately dies. The female can spawn up to 500 thousand eggs.
Predatory fish eel: where is it found, its species?
The first mentions of this species appeared more than a hundred million years ago. At first, the habitat was recorded off the coast of Indonesia. Adults move frequently. For what reason this is happening, it is not yet clear. But it is known for sure that eels like the clay bottom, in which they find food for themselves (crustaceans, worms, snails).
Young fish first live in a fresh soil river, densely populated with vegetation. Burrowing into silt, they protect themselves from various predators. Adult eels can be seen in the reeds, under big stones and sedge thickets. These inhabitants prefer to get food for themselves at night, while for their own safety they change color.
It is customary to subdivide fish into river and sea, although such a classification is not entirely appropriate, since individuals are constantly moving from freshwater to salt water.
River eel has a brownish green hue. Fish with a small amount of scales live in the Azov, Black, White, Barents and Baltic seas. These predators are quite tenacious and are able to exist even without water and cover considerable distances on wet grass. Do not be surprised if you meet "creeping" individuals in any body of water. Such a fish will be distinguished by its fat content and high nutritional value.
The conger eel was awarded with a solid black body. The fish is also practically without scales. Due to its inconspicuous color, it is easy for her to disguise herself as dirt. Accommodation - swimming pools North Atlantic... Both predators feed on small fish, crayfish and larvae. Until now, experts cannot fully study the life of these subspecies due to their secrecy. They rarely appear on the surface of the water and are increasingly found on great depth... This makes observation and study difficult.
Benefit
Fish is especially popular in Japan. In this country, they believe that the meat of these creatures perfectly tones up and improves performance. The beneficial fish oil of eel prevents heart disease. The pulp contains many proteins, fatty polyunsaturated and saturated acids, which help to rejuvenate cells and get rid of nervous diseases.
In dietetic food, conger eel is more appreciated. Fish, the beneficial properties of meat of which it is difficult to overestimate, is very nutritious. It contains potassium and iodine. And, as you know, these minerals help to strengthen the heart muscle and protect our thyroid gland. The conger eel has a low calorie content, which is very important for dietary nutrition.
It contains a wide range of valuable vitamins (A, B, E, D) and protein. Regular use of this delicacy in any variation strengthens the immune system, has a beneficial effect on the entire body as a whole. Shown are dishes from it for gout, rheumatism, malaise, depression, central nervous system disease, atherosclerosis. Having looked at the Japanese who periodically eat fish and differ good health and high performance, you can be sure of healing properties meat of this predator.
Cooking applications
Eel fish is an expensive delicacy and is served in the best restaurants in the world. And this is not surprising, because the meat of this subspecies is very tender, soft and extremely healthy. And the pulp of the river inhabitant is distinguished by its high fat content. They expose the carcass to stewing, smoking, frying, baking and boiling - in any interpretation it turns out incomparable.
Spicy and unforgettable taste qualities are revealed when preparing first courses. Those who have tasted fish soup or eel soup say the dish overshadows the taste of any other. Each country has its own original recipes... For example, in Lithuania smoked eel is usually served with beer. Italy is famous for its grilled fish and green salad.
No matter how colorfully the information is presented, the taste and aroma of eel is impossible to describe. Try to cook the delicacy yourself, but be extremely careful when cutting. Eel blood is toxic, and if it gets on the wound, an inflammatory process can begin.
How to cook eel fish: recipes
Cold appetizer in the form of a salad. To prepare it you will need smoked fish eel (three hundred grams), potatoes (3 pcs.), bell pepper, three eggs, parsley, green onions, balsamic vinegar (dessert spoon), the same amount of olive oil and spices to taste.
Cooking process
Boil eggs and potatoes, chop into small cubes or cut into thin slices. Pepper - straws. Fish fillet - in pieces. Put green leaves on the bottom of a flat plate, on top - potatoes, eggs, peppers, eel, chopped parsley - sprinkle with vinegar and oil.
Exotic soup
Ingredients: eel carcass (600 grams), one carrot, frozen peas (half a cup), leeks and celery. You will also need two liters of pre-boiled chicken broth, one hundred grams of any dried fruit and a fresh pear. You cannot do without a spoonful of wine vinegar, black pepper, garlic salt and granulated sugar (five grams).
Cooking method
Pour boiled water over dried fruits (raisins, dried apricots, prunes). Put grated carrots, celery and leeks into slices in hot broth. Give a little browning and lay out the swollen fruit. Let the liquid simmer for 7 minutes, and then add the eel, cut into portions, along with sugar, vinegar, salt and pepper.
Reduce heat to low and simmer for 15 minutes. While the soup is being prepared, let's take care of the pear - cut it into thin plates and sauté on butter... Put the remaining ingredients in the broth: peas, chopped parsley. Pour in portions and garnish with a slice of fried pear.
The eel family consists of several species. In appearance, their difference is insignificant. The main difference lies in their habitat. The most famous representative This family is considered river eel. In many countries, this type of eel family belongs to delicacies. But due to the unappetizing appearance of the eel, not everyone will agree to taste it. But in vain, since it contains great amount useful minerals and proteins that can enhance human immunity.
Description
By its appearance, river eel can be narrow-headed and blunt-nosed. The fish belongs to the family of carnivores. Unfortunately, this fish has not been fully studied. River eel is characterized by:
There are small scales on the body of the river eel. Their size is so small that they are almost invisible. ... In exceptional cases, body length fish can exceed 2 meters. Typically, the standard body length of a fish is 1 meter. Females are slightly longer than males. Usually 5-10 centimeters. Mature fish can weigh up to 6 kilograms. River eel gains weight throughout its life. Therefore, it is generally accepted that the older the fish, the more it weighs.
River eels have a predominantly dark green back color. There are individuals with a brownish tint. The belly area is always light. With the onset of maturity, individuals acquire a more saturated color of the back, and their abdomen becomes lighter.
Do not forget that in addition to the river eel, there is also conger eel. What distinguishes him from his brother larger size... Its mass can reach 100 kilograms, and its body length can be more than 3 meters. Just like the river brother, the sea predator, an elongated body that is completely devoid of scales. As a rule, the head, with thick lips, is slightly wider than the end of the body. Almost all individuals of this species have a brown back. The bright abdomen, when exposed to sunlight, is reflected by a golden glow. On the tail of the conger eel there is a dark line, which gives the conger eel a peculiar outline. It is worth noting that the tail is much lighter than the entire body.
Habitat
This predatory fish appeared more than 100 million years ago in the vastness of the ocean near Indonesia. Initially, the eel was exclusively sea fish... But over time, the eel began to spread throughout the world and began to inhabit rivers and lakes. By their specificity, rivers are considered intermediate habitats. River eels, as well as the sea, are mainly distributed in the rivers that flow into the following seas:
In addition to these seas, eels are found in many lakes and ponds. The largest number individuals live on the territory Baltic Sea.
River eel fish can be found in water bodies with a lot of ooze. The most favorite habitat is the area overgrown with reeds. The fish have unique ability: it is capable of crawling overland from one reservoir to another. Thus, the eel can reach the closed lake. Fish feel great out of water due to the skin, which can absorb oxygen.
Basically, the fish lives in reservoirs with a small current, but sometimes it can be found in fast-flowing rivers. The eel prefers swimming in the lower area of water bodies.
Reproduction
For a long time, the breeding process of these animals was a mystery to everyone. No one has ever seen what their caviar looks like. But, at the end of the nineteenth century, scientists have proven that the process of their reproduction occurs in the same way as in all other fish. Appearance eggs differ significantly from their parents. Therefore, for a while they were considered a separate species and even gave it a name - leptocephalus.
The fertilization period begins at the 9th year of life of individuals. It is at this time that the male can be distinguished from the female. Fish go to the sea for spawning. In the thickets of sargassum algae, descending to a depth of 400 meters, the reproduction process begins. It is worth noting that the water temperature for the fertilization process should not be less than 14 degrees and not exceed 18 degrees. Basically, the female lays 500 thousand larvae. After the end of spawning, the eel dies.
The size of the eggs does not exceed 1 millimeter. The body of the larva is completely transparent. Its shape resembles a leaf compressed at the sides. To become a full-fledged fish, the larva needs to go through several stages:
After the larva has become a full-fledged fish, it lives for a maximum of 15 years. Then she leaves for spawning, where inevitable death awaits her.
Characteristic features of behavior
By nature, fish are predators. It manifests mainly its activity at night. Juveniles most of the time spend on the coast, while already adults try to go closer to the bottom, where, burrowing into the ground, they hide from the daylight. The depth of the shelter can be up to 80 centimeters. Mostly fish choose muddy terrain as a shelter, trying to avoid rocky ground.
With the onset of night, eels get out of their hiding place and go hunting. Fish move rather slowly, like snakes. They can move on land only if it is wet. Poor vision is compensated by an excellent sense of smell. They are able to smell prey at a distance of up to 20 meters.
River fish lives in the water oxygenated. Animals are getting active in early spring and lead an active lifestyle until the onset of frost. With the onset of cold, fish hibernate. It looks like driftwood is sticking out of the ground. Moreover, only the head is in the form of a driftwood, when, like the rest of the body, is safely hidden in its shelter. After the end of the cold season, eels again become active and begin to search for food.
Very often you can find this predator in the reservoirs where pikes live. It is this fish that is the most delicious treat. Carp caviar is also a favorite dish. Having lived in a reservoir for about 5 years, the predator acquires the ability to hunt from a shelter. All caught prey is eaten by the fish at the bottom.
Eel - too common name possessing a number of signs of ray-finned fish, which form a whole order - Eels (lat.Anguilliformes).
General description of acne
All eels are characterized by a serpentine body shape. Their body gradually tapers towards the tail, in some representatives of the order it is not flattened from the sides, that is, round in diameter, which makes them even more like snakes. And their movement in the water is serpentine: while swimming, a wave with a constant amplitude passes through their body, while in ordinary fish this amplitude increases to the tail. This method of swimming does not allow them to reach high speeds of movement, but it allows them to save a lot of energy.
Their body is covered not with scales, but with skin, on the surface of which there is mucus.
Eels do not have pelvic fins, which is why they are also called legless.
Their fins are soft, without thorns and hard rays, often merge with the caudal fins, while going along the entire body as a fringe. Concerning pectoral fins, then in many species they are absent.
The swim bladder is reduced, fused with the intestines.
Eels have small teeth in their mouths.
The gill slits are very narrow, and the gill stamens are completely absent.
Eels have a lot of vertebrae (in some species up to 260), ribs may be missing.
Many eels contain ichthyotoxins in their blood - toxic substances, which, when they enter the blood of warm-blooded animals, destroy erythrocytes. When eel serum is injected into the blood, the warm-blooded animal will die, and the symptoms will be almost the same as with the bite of a viper. Moreover, the same ichthyotoxins are found in the blood of fish we are used to - tuna, carp and tench. Why don't we die after eating them? The thing is that these toxins are destroyed in the stomach. But it is enough for them to get into abrasions, as this can cause painful inflammation. In addition, during heat treatment, ichthyotoxins are destroyed, for this, only + 58 ° C is enough, that is, frying and boiling does not leave a trace of them.
Eels are a very representative group of fish, numbering 22 families, including about 350 species. Located in different taxonomic groups acne may not look alike at all. Compare, for example, moray eel and the well-known river eel. A significant proportion of eels live in the seas of the subtropical and tropical zones, although some species are found at great depths, where the water temperature is slightly above zero degrees. Only Eels are freshwater, or, as they are also naturally called, Freshwater Eels (lat.Anguillidae).
Not all representatives of eels are suitable for food, but only representatives of some families: Anguillidae, Muraenidae and Congridae. Let us dwell on some of the representatives of these families.
It is also known as the Atlantic conger, or simply the conger (lat.Conger conger). Lives in the eastern part Atlantic Ocean from Bay of Biscay to West Africa... It is not uncommon in the Mediterranean Sea, sometimes in the North Sea up to the Faroe Islands and the southern coast of Norway. There were cases of capture even in the Black Sea.
Description of conger eel
Is one of the most major representatives detachment eels. Females are twice as large as males, adults often reach a length of 2.4-3.0 m with a mass of up to 100 kg and more. Males do not exceed 1.3 m in length, and usually their size is even more modest. The conger eel reaches 20 cm in diameter.
This fish has a very large, slightly flattened head and a large mouth with thick lips. Each jaw has two rows of teeth: the outer teeth form closed rows of incisors and perform a cutting function; the inner teeth are small, spike-like. There are also larger tapered teeth on the palate and vomer.
The body of conger eel is covered with skin, the back is dark gray or brown, the belly is golden or light brown.
Conger eel lifestyle
The conger eel is found both off the coast and in the open sea. It feels great both in shallow waters and at depths of up to 500 m.In the Ionian Sea, conger eels are found at depths of up to 1171 m.
The entire description of the conger eel indicates that it is a predator. Its diet includes cod, pollock and pollock, various crustaceans and cephalopods.
Sexual maturation occurs at the age of 5-15 years (such a wide range is explained by the living conditions, first of all, by the food supply). Spawning takes place in the summer in the eastern Atlantic and in the Mediterranean Sea, on great depths- over 3000 m. The conger eel spawns once in a lifetime, after spawning the fish dies. One female spawns from 3 to 8 million eggs. The caviar is pelagic, small. The eggs hatch into larvae, which in eels are called leptocephalic. Until they reach a length of 16 cm, they drift in the surface layers of water (1-2 years).
Conger eel in cooking
The conger eel is valuable commercial fish... The annual global catch of this fish in best years reaches 20 thousand tons. They catch it with bottom trawls and longlines.
The conger eel gets to the store shelves both chilled and frozen. He has very tasty meat, which is especially good when smoked. Quite often conger eel is used to make canned food.
River eels (lat.Anguilla) is a genus of eels, numbering 19 species, also belonging to the Acne family. Found in temperate and tropical waters of the north Atlantic basins, the western part The Pacific and in the Indian Ocean.
Description of river eels
River eels have everything characteristic features the appearance of acne-like (see above).
V young age females differ from males in a wider head, but as they mature, the heads of both sexes become narrower. Adults are brownish in color, their sides are yellow. Sexually mature eels are easily recognizable by their dark back and metallic sheen on the belly and sides.
River eel lifestyle
The larvae of river eels, also called leptocephals, are shaped like a willow leaf. Interestingly, as leptocephals develop, their length does not increase, but decreases, and when leptocephals are turned into fry, the latter are one and a half times shorter than the former.
The fry enter rivers and lakes and grow there until puberty, leading predatory image life. They hunt only at night. As soon as they have puberty, they slide into the sea and go to spawn for a very great depth... So, river eels can be called river eels with a certain degree of convention.
River eels in cooking
All kinds of this kind are subject to commercial fishing. Their catch is increasing every year, which makes us wary. various organizations for the protection of nature. In this regard, some countries have taken up the cultivation of river eels in aquaculture.
The most famous eel species in Russia is the common eel. Let's get to know him better.
River eel
Sometimes it is called simply river eel (lat. Anguilla anguilla), and also European eel, common eel, common river eel. Due to poaching, the river eel was on the verge of complete extinction, therefore the International Red Book (2008) was included, which, however, has not yet made it scarce (the eel is easy to get in European stores). The main part of the populations lives in the water bodies of the Baltic Sea basin, a smaller part - in the rivers and lakes of the White, Barents, Black, Azov and Caspian Seas. It is found in most of the rivers and large lakes of the European part of Russia.
River eel is able to crawl on the grass, as long as it is damp (after rain or dew). Thus, he can move from one reservoir to another. This is how he populated all the closed lakes.
Description of river eel
The color of the river eel is highly variable. Juveniles are dark green, olive or gray-brown in color, they lack any markings, the belly is yellow or yellowish-white. In adults, the belly becomes silvery white.
The body is very elongated: with a length of up to 2 meters, a river eel weighs no more than 4 kg.
Eel larvae (leptocephalus) up to 7.6 cm in size.
The rest of the morphological features of the river eel are typical for all eels.
River eel lifestyle
The river eel is a typical anadromous fish. He spends most of his life in freshwater reservoirs, and spawns in the sea. In fresh water bodies, it prefers quiet backwaters, but sometimes it is found in places with fast flow... The depth of fresh water bodies is not of fundamental importance for the habitat of the river eel, just as the nature of the soil is unimportant for it, the main thing is that there are many secluded shelters in the water body (burrows, boulders, snags, dense algae).
It is a typical predator, and nocturnal, although if the prey is right in front of its very nose, it grabs it at any time of the day. Prefers to hunt in shallow water, eating small fish, frogs, molluscs, insect larvae.
For spawning, the European river eel makes a crazy length of migration - up to 8 thousand km from the feeding grounds. And most of river eel for spawning goes to the Sargasso Sea, where the temperature of the upper layers of water is warmed up to 17-18 o C. Having reached this sea, it goes to a depth of 400 m, spawns and immediately dies. One female leaves up to 500 thousand eggs and even more. The leptocephalus hatched from the larvae resemble a willow leaf in shape, are almost transparent, only the eyes are black. Larvae are so unlike adults that they were once considered a separate species of fish. After hatching, they float to the upper layers of the water and drift for several years with the warm waters of the Gulf Stream to the shores of Europe. By the end of this migration, leptocephals reach a length of 8 cm and a height of 1 cm, then stop feeding, shorten to 5-6 cm in length and reborn into a transparent ("glass") eel. At this stage, eels enter river estuaries. As they rise upstream, they lose their transparency and when they enter the feeding grounds, outwardly they differ little from their adult relatives, except perhaps only in size.
In rivers, the European eel spends 9-12 years, and then goes to spawn. By the way, scientists still do not know exactly how the river eel navigates. There are only two hypotheses: 1) along the currents, 2) along the earth's magnetic field.
River eel in cooking
European eel is a fish that is highly valued in cooking, therefore it is an object of fishing, both industrial and sports, and amateur. Its annual global catch is 8-10 thousand tons. The easiest way to catch an eel is with a regular hook tackle, although a variety of traps can be used.
European eel meat is soft and delicious. It is fried, pickled, smoked. The most delicious dishes are fish eel soups.
Mined in industrial scale eel is partially used for the production of canned food, the most famous of which in Russia is "Eel in Jelly".
Nutritional value of river eel (per 100 g)
The nutritional value
Macronutrients
The beneficial properties of eel
Eel meat is a very nutritious food product. Its calorie content is about the same as that of fatty pork. But eel is better than fatty pork if only because most of its fat consists of unsaturated fatty acids, and therefore will not harm the body. Such fat will not raise the level of "bad" cholesterol in the blood. And yet, persons with a tendency to be overweight should not overeat eels.
Eel is rich in protein, which contains all the essential amino acids. Therefore, acne is indicated for physical exhaustion, high physical activity and as part of restorative (after heavy operations) diets.
Acne is rich in omega-3 fatty acids, which prevent the development of many cardiovascular diseases, especially atherosclerosis.
The Japanese love eel because, in their opinion, it helps relieve fatigue in intense heat and thus helps to better endure extreme high temperatures... Remarkably, Japan has the highest price for eel dishes at the height of summer. And at this time of year, the Japanese are grilling eel.
Eel is very rich in various vitamins, especially vitamins A and E. In terms of vitamin A content, eel is the record holder among food products. Who does not know, vitamin A improves vision, the condition of epithelial tissues, skin, hair and nails. Only cod liver can compare with it. There is also a lot of vitamin E in it, and this vitamin is a powerful antioxidant, therefore, it slows down the aging process.
River eel harm
If you are overweight, eel should be consumed in very small quantities (high calorie content!). Due to its high fat content, it is contraindicated in diseases of the liver and gallbladder, as well as in chronic gastritis.
Acne is one of the allergens, so it is contraindicated in asthma and a high tendency to allergic reactions.
Complete proteins, which are almost completely absorbed, also make up the value of eel. This makes it useful for recuperating from illness. Vitamins contribute to the preservation of vision and work as antioxidants - substances that prevent cancer.
Also, with the help of eels, you can prevent rickets and maintain health. if the disease has already manifested itself.
Eel recipes
Eel soup
Products:
- acne- 500 g
- onions - 1 pc
- garlic - 1 slice
- bulgarian pepper - 2 pcs.
- vegetable oil - a third of a glass
- tomato paste - 2 tsp
- white wine - 250 ml. (preferably tart)
- water - 250 ml.
- A bunch of dill and parsley, pepper and salt.
Preparation:
Peel the fish and cut into 5 cm pieces. Simmer the garlic, onion and pepper in vegetable oil in a saucepan with a thick bottom. Then add tomato paste, bunches of herbs, water and wine. After boiling, add pieces of fish, spices and simmer for half an hour over low heat. Before pouring into plates, remove the herbs, and pour a little chopped dill into the soup.
Eel in red wine
Products:
- - 600 g
- Onions - 1 pc.
- Red table wine - 1 glass
- Flour - 1 tablespoon
- Oil - 2 tablespoons
- Parsley - 10 g
- Bay leaves, cloves.
- Salt.
Preparation:
Put chopped onions and parsley in a saucepan with a thick bottom, add spices. Put the fish cut into pieces on top and pour over everything with red wine. Add a glass of water, salt and close the pan with a lid. Cook after boiling for 15 minutes.
After that, put the fish, and prepare the sauce from the liquid. To do this, heat the flour in a pan until it turns light brown, dilute it with a sufficient amount of liquid left after boiling the fish and add oil. Boil the sauce and strain.
Put the boiled eel on a dish, pour over the sauce and serve with a side dish of boiled potatoes.
Baked eel
Products:
- - 500 g
- Butter - 2 tablespoons
- Salt.
Preparation:
This dish can be prepared with whole fish or with individual pieces of eel. The fish must first be rubbed with salt on all sides, placed in a cold place for 1 hour. If liquid has formed, wipe the fish, grease well with oil, place in a baking dish and bake in the oven. When baking, the fish should be watered with dripping brine from time to time.
Eel like navy
Products:
- Acne- 500 g
- Flour - half a glass
- Bulb onion - 1 piece
- Vegetable oil - 5 tablespoons
- Vinegar 3% - 1 glass
- Salt, pepper, bay leaves.
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