On Russian shelves and in the restaurant menu has recently appeared a lot of new fish. We have compiled a list of those that meet us most often collected them in groups depending on the characteristics of taste (saturation, fatness, etc.) and picked up suitable wines. Ichtiologists may argue about belonging to some kind of fish, arguing their arguments by the magnitude and location of two gray specks, which an ordinary person will not even notice. Such accuracy in the kitchen is not needed, but to imagine what fish are and how to contact them, it is not only to cook, but just to cook lovers. Sharing fish by category even for more general culinary purposes - the task is not easy. Mark Bittman, Columnist New York Times and the author of the book "Full Guide to Buy and Capture Fish", allocates 11 categories. In Russia, there are not so many affordable fish - and we have a classification of five groups.

1. Varieties with gentle non-fat white meat with a soft taste

Wine Categories: Exquisite Easy White Marine Tongue: White Burgundy from appellands, famous for easy character or white Beauzolai // J-P Brun Beaujolais Blanc Barramundi: Australian White, but no oak // Tim Adams Semillon Black Crash "Nobu Style": Good White Bordeaux // CH. Smith-haut-lafitte

Sea Tongue (Kambala Botus, Davrian Halway, Salt)

Latin: Solea Solea Size: up to 70 cm, up to 3 kg. Area: East Atlantic and North Sea, we often sell Pangassius under the guise of seabed, which has nothing to do with the "tongue" and even looks like this (because he COM, not Kambala). The meat of the present Solea is whiter and tender than other Cambal. Prepare it in different ways (from cooking to fryer), but more gentle methods better allow you to evaluate a soft taste.

Barramundi (white perch, giant perch, latse)

Latin: Lates Calcarifer Size: up to 2 m, up to 60 kg. Area: Western Pacific and Indian Ocean Australians consider it one of the symbols of his country, but in general it is found a lot where. This is a big fish, but restaurateurs prefer it in a portion (up to 1 kg), and farmers do not grow more. Because of the tough scales, which is bad, Barramundi is most often baked entirely, but brushing before serving.

Black Crack (Coal Fish, Anoplel)

Latina: Anoplopoma Fimbria Size: up to 120 cm, up to 15 kg. Area: the eastern shore of Canada and the United States, the Far East is a black cod - not a cod at all, but anoplel, which has become "cod" due to external similarity. It is black only outside, and inside her tender white meat, which the whole world is preparing for the prescription Nobu (he first came up with making it in MISO).

Wild concepts

Modern gourmets are increasingly interested in the waiters, they offer wild fish or farmers, and, having heard about the "delibered", fir the nose and cancel the order. However, contempt for the entire farmer fish is a sign of unnecessary snobs. The adjustable salmon is really inferior to the wild Scottish, and the tuna, although it is not inferior, annoying the irrationality of the process itself - for each kilogram grown in captive tuna goes 20 (!) Kg of feed, which himself is quite edible fish type sardines or anchovs. But at the same time, the farm sea wolf (Sibass) quite convincingly looks like in any dishes, and only a large specialist differs in captivated in captivity and even a sturgeon.

Haddock

Latin: Melanogrammus aeglefinus size: up to 110 cm, up to 16 kg. Area: Northern Atlantic, Barents Sea in England. Picksha is legends, and boiled, fried, smoky, bake in pies and do not serve, it seems only for dessert. The best, according to many, "Fish & Chips" - precisely with the pike. In Russia, from the Cod Piksha and Side always walked "second discharge." But the pike in reality is not inferior to any cruel.

Pagra

Latin: Pagrus Pagrus Size: up to 90 cm, up to 7 kg. Area: Atlantic, Mediterranean and Red Sea One of the types of marine crucies, most of which are tasty only with very competent preparation. In addition to the Paga, the Karasiam includes a big-eyed Bops (the very philanthy), the Town, and the Red Tai, whom they call the king of fish in Japan, and the god of Ebi-Su's fish always depict precisely with the Red Tha.

Stone Okun.

Latin: Serranus Cabrilla Size: up to 40 cm, up to 2 kg. Areal: Eastern Atlantic and the Red Sea as such a stone perch of cooks are not interested - usually the fish is small and bony. But on the entire coast of the Mediterranean Sea, it is he who is almost an indispensable participant of strong fragrant broths for all famous fish soups, from Buyabes to Burrida and Kachchuko. To the same category include: Cod, Congrio, Ozerny and River Sigi, spotted sea bass, tillery, yardstone Snowpper, etc.

Extremely prepared

Sometimes a way of cooking or a complex set of spices so hardly tastes the taste of fish, that the wine must be selected no longer under the fish, but under the recipe. Fish & Chips is usually made from the pike or cod, but sometimes from other varieties, from marine damn to the drum. Fryer fried in fryer and potatoes Friends in addition to beer are combined with a well-cooled sherry Fino or dry Marsala. It will still work even Orvieto. Pellegrino Marsala Fish Soups "Mediterranean" type (Baybess, Kachchuko, Burrida, etc.) with different varieties of fish and plenty of spicy herbs and garlic. The most advantageously look at the company of Sauvignon Blanc and Provencal pink with good acidity. Bunan Bandol Moulin Des Costes Rose wrapped with bacon and baked in this form dense varieties of fish, such as sea damn, measure, kefal, etc. The combinations of meat and fish will not stand any white, so you need to look in the direction of very light red, for example, well-chilled pulse or beauzola. Joseph Drouhin Beaujolais Fleury Smoked Fish (except salmon). A little smoky taste of smoked fish must be maintained with wine with similar characteristics - Pouilly Fume. Cailbourdin pouilly-Fume smoked salmon. Sleepy champagne or lightweight wine will emphasize the characteristic tasteless notes and will cope with fatty fish. DE SOUSA BRUT FISH CARRI. Like any Indian dish, Curry is replete with spices, whose sharpness can repay the hevureztraminer with residual sugar. BOTT-GEYL GEWURZTRAMINER JULES GEYL

2. Sorts with gentle white meat and the taste of medium power. Not very fat

Wine Categories: Non-Armatic White Vortes, without Dorada Oak: Not too fragrant white, such as Muscade or Gavi Di Gavi // Pio Cesare Gavi Marine Cara - Light Riesling, you can with a small quantity of sugar // Domaine Bott-Geyl Riesling Mandelberg Suncher: Something easy, for example, Sardinskoye veminent // Santadi Villa Solai Türbo: Vintage champagne // Laurent Perrier 1999 Sudak: Very dry Chardone without oak // J.-M. Brocard Chablis GC Bougros Sterlet: Burgundy good appeal, but not Grand and Premier Cru // Olivier Leflaive Chassagne-Montrachet

Fresh VS Solenya

Sea water is tight thanks to salt, it is easier to swim in it, and therefore sea fish have thicker few bones. River fish would have drowned with such a powerful skeleton, so that the taste of carp and pike perpetrators we have to pay with small unpleasant bones.

Dorada (Golden Holy Bream, Orate)

Latin: Sparus Auratus Size: up to 70 cm, up to 10 kg. Area: East Atlantic, divorced in many countries to grow a dorada in special cages were still able to still ancient Romans. Since then, it has been appreciated for gentle pinkish almost low-fat meat with a small amount of bones. Dorada is available all year round, but it is believed that it is deer than all of July to October. It is usually baked in salts or in paper.

Sea crucian

Latin: Diplodus Sargus Sargus Size: up to 40 cm, up to 1.8 kg. Areal: East Atlantic, the Red Sea White Sarg and two-band sarg have a little darker meat with a somewhat more tangible taste than other types of marine cruise, for which And appreciated above. Salpa, regions and other types (they are all similar) are used for soups or canned food.

Suncher (John Dori, Saint-Pierre)

Latina: Zeus Faber Size: up to 90 cm, up to 8 kg. Area: Almost everywhere very respected fish, with an expressive, but delicate taste and almost without bones, well combined with the most different sauces and side dishes. But it is worth keeping in mind that the solar loses greatly in quality when she is caught during spawning. The most reliable is it from September to February.

Turbo (Kambala Türbo, Big Rhombus)

Latina: PSETTA MAXIMA Size: up to 1 m, up to 25 kg. Area: Northeast Atlantic Tender Fish with light enough fatty meat. In Almanae Gourmet (1812), Grima de la Rener wrote: "Türbo, thanks to the beauty called by sea pheasant, would cease to be proud of our kitchen, if before serving it to the table, it was cut into pieces." Almost a round fish in France used to coal entirely in a huge Türbothera saucepan, now they are more often boiled slices or baked in foil or salt.

Zander

Latina: Sander Lucioperca Size: up to 1 m, up to 20 kg. Area: rivers and lakes of the whole of Europe are bred in many countries Sudak, as a normal predator, leads a very movable lifestyle, so does not feed fat. Bones in it are much smaller than in many river fish. He is very loved in Russia, Germany and France, and here it is born into the mince on the beds, the territory and other dishes of the same kind, but it is also good in soups and the filler, fish stew and even grilled. But it is better not to bind to individuals larger than 2 kg - with age, puzzle begins to give a tina.

Sigi.

Latin: Coregonus Size: up to 73 cm, up to 10 kg. Area: Fresh cold reservoirs in Europe and Asia Sigi belong to the salmon family. They are river, lake and passing (rivers / sea). They have a rather fatty, bright, tasty. They are especially loved in Finland, no longer more salmon.

Sterlet

Latin: Acipenser Ruthenus Size: up to 1.25 m, up to 16 kg. Area: Basins of the Black and Caspian Seas, the White and Kara Sea, Ob and Yenisei Sterlet to catch in the rivers is prohibited, but it divorces not bad, so in Russia the deficit not visible. The sterlet is boiled, fry and baked. I don't need to cook ear from one sterling (it gives weak Navar), better in the "triple". The sterlet does not tolerate freezing. To the same category include: Kambala-Ersh, American Fresh Shorts, Som, Merlusa (Heck), Stone Kambala, Marine Trout, Pacific Flashing, Tubatka, etc.

Fish - Fashionable Food

Since 1973, global fish consumption doubled, and mainly due to developing countries that are in a hurry to catch up with richer neighbors in all respects. Fish is very much appreciated by modern cooks for many reasons ("lightness" of the product, a wide variety of tastes and almost the ideal combination with any side dishes), and as soon as in the country (whether India or Egypt), restaurants of high cuisine begin to appear, so the fish use begins to increase: Secured layers are trying to increase the percentage of fish in their menu. Unfortunately, globalization led to the fact that in many countries, bridge fish seems prestigious local, and the Norwegian salmon is served in the Maldives in five star hotels. But the next step after the development of salmon is the study and promotion of their own fish, and many countries have already achieved this stage.

3. Varieties with light low-fat meat and medium-power taste

Wine Categories: Lavrak Middiflesties, can with Oak Lavrak: White Bordeaux, Preferably Graves // Clos Floridene Measure: "Oily" Newlywall Chardonnay // Ridge Monte Bello Chardonnay Chilean Sibass: Not too strong, but expressive and fragrant wine, like Pinot Gried / Pradio Priara Pinot Grigio Rainbow Trout: Dry Riesling, German, Austrian or Alsati // Trimbach Cuvee F. Emile

Lavrak (Sibass, Sea Wolf, Branzino, Speigola)

Latina: DICENTRARCHUS Labrax Size: up to 1 m, up to 12 kg. Area: Eastern Atlantic Lavrak - Fish is delicious, and know about it in Europe for a long time, so suddenly it turned out that it was caught almost cleaned. Today, what we have is almost always Farm Lavrak, which is not bad, but a little fatty wild. Namely for low-fat meat with characteristic, albeit delicate taste, Lavrak has always been appreciated.

Mere (Merou, Grucker, Black)

Latina: EPINEPHELUS Marginatus Size: up to 1.5 m, up to 60 kg. Area: Atlantic, Indian Ocean Measure - a dangerous predator, and it also bangs in a store banknote - the largest in Brazil. Mere is much more than his relative, stone perch. She has low-fat meat and some bones. It is usually fry, baked, used in soups and stew.

Chilean Sibass (Patagonian Klykach, Mero)

Latin: Dissostichus eleginoides Size: up to 2.15 m, up to 100 kg. Areal: South-Western Pacific, South-West Atlantic Chilean Sibass entered the fashion recently and so dramatically that now its catch is strictly regulated. He has white, quite fatty meat, which is characterized by such a successful texture that it is impossible to "overpace".

Rainbow trout

Latina: Oncorhynchus Mykiss Size: up to 1.2 m, up to 25 kg. Area: It is everywhere that the freshwater form of American steel-head salmon is divorced. To taste, they are similar, but life in the lakes and rivers explains less fat and smaller sizes of trout. Unlike salmon, the divergent trout is not so different from the wild. This is almost a versatile fish that can be baked, fry, cook, stew and serve with a lot of sauces. To the same category include: Mixtai, stream trout (Holot), Mahi-Mahi (Corneteen), Red-Lucian, Koryushka, Mois, Kumj, etc.

4. Varieties with darker not very fat meat and medium power taste

Wine Categories: Middle Power White Wines and Light Pink with good Acidity Marine Yers: Chardonnay, Assablized, For example, with Pinot Bianco // Frescobaldi Pomino Bianco Kefal: New Zealand or Australian Sauvignon Blanc // Te Mata Cape Cres Sea Damn: Ron White Wines without VIONEE // Chateau de la Gardine CH.-DU-PAPE BLANC Barabulka: Fresh Pink // Villa Sparina Montej Rose Eel: A rather acidic wine to balance the fatty fish. Sanser // BROCHARD SANCERRE OSERS: VERDIKKIO // Umani Ronchi Casal Di Serra Carp: saturated sparkling, both in Belaya (Blanc de Noirs) and in pink versions // Gosset Grand Rose Salmon: Steak - weathered in Duba Chardonnon, Carpaccio - Singer, smoked - Jerez Finino or Pink Sparkling // F. Parent Songe D "UNE NUIT D" ETE

Sea Yersh (Screener, Raskass)

Latin: Scorpaena Porcus Size: up to 37 cm, up to 1.87 kg. Area: East Atlantic according to the degree of ugliece with him, can argue except the marine damn, and on the inconvenience of the preparation of the ERS, perhaps leads (poisonous needles need to cut before cleaning, And if we turn, the finger then will not bend a couple of days). But all the same, he adores in the Mediterranean, especially in soups and stew (for buuabes and katchchuk, its white meat is necessarily).

Mullet

Latin: Mugilidae Size: 1.2 m, up to 7 kg. Areal: Everywhere in the illustration - a thick-piece gray melon, but in general, all Kefali (and about 100 species) are pretty similar. They live almost everywhere, even in fresh reservoirs. All Kefalia has delicious and gentle meat that best fry on the grill or bake in foil. And the Mediterranean Kefal is also Botharg.

Sea Damn (Marine Angel, Big European Fishper)

Latin: LOPHIUS PISCATORIUS Size: up to 2 m, up to 57 kg. Areal: East Atlantic, Western African's shores Fish is terrible and scary impractical: from carcasses under 20 kg, it turns out only a few kg fillets from the tail (the rest is not eaten). But it is wonderful. Many believe that to taste the damn tail closest to Lobser. From it makes kebabs (atypically "solid" for fish meat is not falling apart on the skewers).

Barabulka (Sultanka, Fish-Goat)

Latin: Mullus Barbatus Barbatus Size: up to 30 cm Area: East Atlantic with the help of "beard", for which she got his name, this red fish is looking for food. The meat of the drum is so tasty that in ancient Rome it was allegedly sold on the principle of "weight weight" for silver. The current French and Spanish, as well as Israeli and Moroccan, drums can be frying, and stew, and cook in soups, there are few fish, so stimulating the fantasy of the chef.

Acne

Latina: Anguilla Anguilla Size: up to 1.3 m, up to 6.5 kg. Area: Everywhere due to its similarity with the snake, the eel is surrounded by a variety of legends. He has a slightly sweet, rather fatty dense meat, and love him all over the world. In Japan, it is quoted as one of the best ingredients for sushi and sashimi, in Europe, it is extinguished, baked, boils in soups, prepare in jelly and smoking.

Sturgeon

Latina: Acipenser GueldenStaedtii Size: up to 2.35 m, up to 115 kg. Area: The pools of the Black, Azov and Caspian seas. Decade-digit sturgeon remained the property of history. Now they are usually caught with up to 10 kg. But small sturgeon is no less delicious and more gentle. Siberian, Amur, German sturgeon in the taste are little different. Boiled, baked, buffered in broth or white wine, in kebabs or grilled - sturgeon is good in any form.

Lososi.

Latin: Salmonidae Size: up to 1.5 m, up to 46 kg. Area: Moderate and Arctic Atlantic Zones Atlantic salmon, here to be sick, is the most delicious. Koho or silver (on the illustration) is characterized by more dense meat of pinkish-orange color. Pink salmon is completely low and is considered the most sophisticated, but it is not easy to buy it. Steaks, salads, carpaccio, sashimi, tartars, sevice - there are thousand ways to eat salmon.

Carp and Sazan

Latina: Cyprinus Carpio Carpio Size: up to 1.2 m, up to 40 kg. Area: bred throughout the carp and Sazan - the same fish, only Sazan is wild, and carp - domesticated many centuries ago. Tamed carp in China. Like Kefal, he is a herbivore fish, so it is easy and cheap. Mirror carp is distinguished by almost naked skin with large scales. It is derived so for ease of cleaning. The carp is brownish, tangible fatty fibrous meat, which looks great in baked form, and in the form of a classic FishFillet Fish. With carp in English sometimes confused with thick-carp and amur. To the same category include: yardohvost, golden perch, buffalo, volim, ket, synecole halibut, royal salmon (chinook), ripping, pike, river perch, pink salmon, sike, saber fish, silver salmon (Coho), striped sea wolf, etc.

5. Varieties with dark elastic meat and the taste of medium power. Often very fat

Wine Categories: Uncomplicated Light Red or Unusual White Mackerel / Lufar: Bardolino, Valpolichella // Domini Veneti Valpolicella Cl. Tuna: It all depends on the method of preparation. To the steak - light pinot noir. To Sevic - Dry Alsatsky Muscat. Karpaccho - unfortunate pink champagne. Fish-sword: tartar, steak - convincing, but not heavy white. Baked with bacon - red. // Zenato Lugana.

Mackerel (Macrel): Latin: Scomber Scombrus Size: up to 60 cm, up to 3.4 kg

Areal: Almost everywhere the fatty mackerel in the spring is about 3%, and in the fall - up to 30%. Therefore, the spring goes to canned food, and the autumn is fried on the grill and smoky. Because of the high fatty mackerel, it does not tolerate freezing. To beat off the smell of the very fish oil, marinate with spices. The Japanese makes Katsuo-Bios from it - dried concentrate, without which neither a miso, nor Dasy.

Lufar

Latin: Pomatomus Saltatrix Size: up to 1.3 m, up to 14 kg. Area: Almost everywhere, the predatory Lufar has been joining his prey that he got a nickname marine bulldog. The meat can be white, and grayish, the main thing is to remove the red meat strip during the cutting, going through the center (from her whole fish there will be an unpleasant smell of fish fat). Lofear is best baked or frying on the grill and do it as fast as possible - fat is oxidized by lightning and spoils the taste.

Tuna blue (ordinary)

Latina: Thunnus thynnus Size: up to 4.5 m, up to 684 kg. Areal: the Atlantic Ocean is a huge fish with red low-fat meat, which still reminds even a young beef (with the fish smell). The tuna is a relative of the mackerel, they are even like a long spherical body. The tuna meat differs depending on the body: the back is more muscular and dark, the abdomen - softer and greater, it is more expensive. Tuna is frying steaks, baked, put in salads and are actively used in raw form.

Swordfish

Latina: Xiphias Gladius Size: up to 4.55 m, up to 650 kg. Area: Tropical zones of all oceans is a huge fish with dark grainy meat with a rich taste. Scientists fixed parties in half a thin, but usually the fish sword weighs 50-70 kg. She is a little fatty tuna, but her meat is the same dense and elastic. The Fish-Sword season is usually in the summer, but it perfectly tolerate freezing, and you can buy it all year round. Just like the tuna, the fish-sword is fried on the grill and steaks, carrying, bake and serve raw. To the same category include: Black Sea Wolf, Shark, Nerque, Royal Spotted Mackerel (Mackerel).

According to Darwin's theory, life on Earth originated in aquatic depths, and then appeared on land. It is fish that is considered to be the ancestors of all the inhabitants of our planet. Now people have learned to use water wealth, studied the peculiarities of the appearance, structure and lifestyle of sea fish. A variety of residents of water depths amazes: some are difficult to consider the unarmed look, and the largest fish is a whale shark - reaches 20 m in length.

Studies allowed for more than 32,000 varieties of sea fish.

general characteristics

It is impossible to call a specific figure of the species of water vertebrates. Studies allowed to fix more than 32,000 varieties. Every year, this list becomes more, causing hundreds of new types of marine fish.

The classification that is used by modern scientists looks like this:

• cod;
• salmon;
• cambal;
• okuneye.

Many of them are edible and possess a huge fishing value. A large number of water inhabitants prefers to hold away from the shores, and the further to be removed into the sea, the more species you can meet. In shallow water, as a rule, there are small fish, also among the stones they find the shelter and fry of larger species.

The inhabitants of the sea can be divided into cold and thermo-loving, each group attracts the corresponding type of flow. So, hitting the cold streams, the thermal-loving fish most often dies.

A variety of sturgeon

The habitat of sturgeon fish is most often salty marine water, but they are seized in fresh reservoirs. Representatives of this group of fish are very diverse, differ from each other with dimensions. Thus, the weight can vary from 0.5 to 5 kg, the largest in the list of sturgeon is believed to be beluga, which can be 10 meters long, and in weight - several tons.

Sturgeon is a rather large inhabitant of sea waters. Its length reaches 6 meters. The weight of the fish is about 20 kg, but some individuals are exceeded in weight of 800 kg. Life expectancy is 50-60 years. Sturgeons are found in fresh reservoirs, but occasionally can be found in salted water.

The sterlet is a kind of small water vertebrates. You can find it on the following signs:

• Length - 125 cm.
• Weight - approximately 3 kg, but there are sterlids, the weight of the body of which reaches 12 kg.
• Dark gray spin and sides. The belly is most often whitish.
• By the nature of nutrition is a predator.
• Can live up to 30 years.

Beluga is considered a long-lived among sturgeon. She lives up to 100 years

The habitat is quite wide and includes the following seas: black, Baltic, Caspian, sometimes fish swims in the river (Don, Volga, Ob).

Sevryuga - Fishing Fish, inhabiting at the bottom of the sea. As a rule, it is possible to meet it at a depth reaching 100 m. Fish size - 120 cm, weight - 25 kg (however there are individuals at 80 kg and 220 cm). It is found both in salt and fresh waters.

Kaluga is a fairly large representative of marine inhabitants, fixed in the Red Book. Fish torso is about 5 m, and mass - 1,000 kg. Kaluga lives in the Azov and Okhotsk seas. Life expectancy is 25 years old, while the fish constantly changes its habitat.

Beluga is the largest part of the sturgeon. It is found in the waters of the Black, Azov and Caspian seas. The body weight of Beluga is most often 1500 kg, and the length is 4 m.

Crash residents of the seas

Names of sea fish are distinguished by a variety, quite a large group at the same time refers to the crackle. Cod is the largest of them. The mass of the body is 95 kg, the length is 1.5 m. But sometimes they caught a weight of up to 7 kg, and a length of up to 50 cm. Fish live for about 17 years, preferring the water of the seas and oceans.

Nalim is the largest person from the Cod List. It is found only in freshwater sources, in particular, in the pools of the White, Black and Caspian Seas. Lives about 23 years old. The length of the body is 120 cm, body weight - 20 kg. Nalim is a predatory fish, preferring reservoirs with cool currents. It looks very elegant thanks to the spotted color, while the spots themselves are individual, it is impossible to meet Nalim with the same "decorations".

Piksha is an amateur of sea depths, reaching 70 cm long and weighing up to 4 kg. The recordsman was found by scientists - a 100 cm long pike and a weight of almost 18 kg. Fish in the seas at a depth of 200 m, is considered a rare species, so it can be found on the pages of the Red Book.

Navaga lives at the bottom of the reservoirs with cool currents. It is a torso - up to 40 cm, the weight is0.5 kg. This species is found in the Pacific seas and in the basins of Siberian rivers.

Representatives of salmon

To the number of large marine fish with complete confidence can be attributed to salmon, the length of the body of which reaches 1.5 m, and the mass is up to 40 kg. Under favorable conditions, it can live for 15 years. Salmon appears in reservoirs with fresh water, and after growing up in salty sources, where it dwells until the end of his life.

It is usually found in the north-ice and the Atlantic Oceans, as well as in the White and Baltic seas. Sometimes this fish is called atlantic, or lake salmon. Young individuals use plankton and insect larvae, adults who moved to the sea are predators, hunt Mojus, Koryushka and herring.

Trout happens both river and sea, in the latter case it lives in the waters of the Pacific Ocean in the area of \u200b\u200bNorth America and is considered a large sea fish. Torchis - up to 35 cm, and mass - about 3 kg. On average, about 13 years live. To make it easier to escape from danger, Trout prefers a cupid lifestyle and is rarely found alone.

Salmon appears in fresh water reservoirs, and after adults swims into salty sources.

Another giant - Tymen - dwells in the warm waters of Lake Baikal, Yenisei, Cupid, the Japanese Sea basin. The length of the body is greater than 1.2 meters, and the weight is 55 kg. This is the largest representative of salmon, catch it - a real luck not only because of the sizes, but also thanks to gentle meat, practically devoid of bones.

Nelma is a large fish of the family, the length of the adult individual is up to 140 cm, the mass is 12 kg, but the individuals were caught up to 40 kg. Nelma is called both Belorabitsa, it prefers the cold currents of the Northern Ocean, is a predator and is distinguished by a large commercial value.

The pink salmon has a length of 60 cm and weighs at least 2 kg. The originality of the fish is the presence of a kind of pellet in males, which presented the name. Female spinal outflow is not observed. It occurs in cold water reservoirs. Warm flows and heat negatively affect it, making passive and sluggish.

Cambalous options

Cambalous representatives prefer a bottom lifestyleDifferent with a flattened oval or diamond-shaped body. In the salt waters of the sea there are dozens of such fish, and some prefer depths, and others are found in shallow water.

Representatives of the Cambalous prefer the bottom lifestyle, are distinguished by a flattened oval or diamond-shaped body.

Haltus is found in Japanese, Okhotsk and the Barents seas, as well as in the Atlantic Ocean. This is the largest fish of the family under consideration of 5 m long and a mass of more than 300 kg. Another representative - Kalkan, in length it reaches 45 cm, in weight - up to 5 kg. When the fish is growing up, eyes and mouth are shifted to any of the sides of the body.

Behrobraya Kambala reaches a length of 0.5 m, has a pronounced side line of the body, divided into the northern and southern species. Far Eastern Kambala possesses a fishing value, the lion's share of the global catch accounts for this species.

Original fish, representative of calkan - a large rhombus, named so due to a specific body shape. In addition, the name "Sea Pheasan" can be found. This flabble does not have scales, but all her body is tightly devoid of spikes. Due to fishing value, France, Portugal and Spain is grown on fish farms.

These are the most important fishing fish, most of them are maritime, belong to the bulge. Features - Lack of scales on the head, low-rise or not at all presented side line, small teeth. Representatives are quite a lot:

• Puzzani. This is a small marine fish, longly rarely exceeds 18 cm, dwells with flocks and constantly swims from one place to another. Lives Puzanok up to 8 years.
• The tulka is found in the Sea of \u200b\u200bAzov, and Tazhka in some rivers. The length of this resident of salted water reaches 12 cm, and the mass is not more than 20 grams. As a rule, inhabited in pieces that are constantly moving from place to place, especially in the warm period.
• Salaka is also a real crumb, the length is stretched not more than 17 cm, the weight - 65 is most often found in small flocks in the Baltic States. Inhabit, as a rule, in water bodies with a low salt level.
• European Sardin is found in large quantities in the Mediterranean, it reaches a length of 20 cm, it is distinguished by an elongated body.
• Humsa habitat is the Black and Azov Sea. Its maximum length is 17 cm, and the mass is up to 10 gr.

In addition, Salada, Serospinka, European Sprot, Finta belong to herring. All of them have an important commercial value. Most often in food use plankton.

Seldow - the most important fishing fish, most of them are maritime, belong to the bullfight.

Okuneny salted water

Sudak is a large sea fish, length up half-meter, occurs in the Black and Caspian seas. Sometimes they were caught by an individual weighing over 20 kg, but it is rather an exception than the rule. Due to narrow pharynx, it can use extremely small fish, frogs and individual crustaceans.

Some fishermen dubbed Sudak with a silly fish because of his wringing eyes, however, modern studies have proven that this is not so. This predator occurs exclusively in pure water bodies saturated with oxygen. In the afternoon, he is hiding at a depth, and in the night darkness sails in shallow water.

Another representative is a sea bass, which differs from the river fellow internal structure. Okun is a predator living at the bottom of the sea (the maximum grade depth is up to 3000 m). The body of the fish reaches 50 cm, and the mass is 5 kg. The average life expectancy is 20 years.

Well-known varieties

Popular fish also includeMany of which have an essential commercial value. Pike - a large inhabitant of water whose torso reaches 100 cm, and the weight is more than 7 kg.

Sultanka is a small colorful fish. The people are the name of the drum. Length - up to 32 cm. You can meet it in salted waters, lives in the Mediterranean. Barabulka is able to live for more than 10 years.

COM is a kind of predators of up to 3 m and weighing up to 70 kg. It is considered a long-liver of the fisheries (from 40 to 60 years old), it is found in both the seas and lakes. A distinctive feature is the lack of scales. Kefal is a fish whose body reaches 70 cm, and its mass often exceeds 7 kg. It dwells in the warm waters of the Black and Japanese seas, under favorable conditions can live up to 11 years.

Sultanka is a small colorful fish. The people are the name of the drum.

Studum is a small predatory fish, knocked in groups. Its body reaches 50 cm, and its maximum mass is 0.5 kg. Habitat Stavrids - Black, Northern and Mediterranean Sea. Mackerel is a kind of predatory sea vertebrates, knocking in pieces. The mass of the body is 1.2 kg, and the length is 40 cm. Mackerel dwells in the waters of the Black Sea and the Atlantic Ocean. Lives for about 18 years.

Tuna is found in the Black, Azov and Barents seas. The length reaches up to 5 m. Fish weight is about 500 kg. You can meet and small tuna. An eel with its appearance resembles a snake, the body length can reach 2 meters, you can also find the name "Muren".

Many of the above-mentioned varieties of marine inhabitants are used by people and are produced on an industrial scale. Their meat is considered one of the useful products. Even animals are recommended to feed the sea fish.

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The sea contains 100 times more water than fresh reservoirs, so the list of seeding seals has more than 30 thousand and is constantly replenished. Of these, only 5 thousand are considered edible. Scientists assume that anthropogenic impact on the world ocean does not affect fresh reservoirs. Therefore, sea fish is considered more environmentally friendly and suitable for food.

3 Important reasons to use fish

1) Sea fish meat contains vitamins of various groups (A, B, C, D, PP, H, etc.), which are vital for the normal operation of the human body.

2) In addition, marine fish contains a number of useful substances:

• Omega acids that improve the work of the brain, blood and cardiovascular systems.
• Phosphorus, which has a useful impact on the work of the nervous system, boosting performance.
• Iodine, important for the work of the organism endocrine system.

3) Sea fish meat is considered a dietary product. Like chicken, it contains amino acids, easily absorbed by the body. However, the fish cannot fully replace the meat, since it almost absent iron.

Frequent "Questions-Answers"

What kind of fish is the most ecologically clean?

That that matches the parameters: comes from an environmentally friendly area, feeds on the grass.

What fish treats marine?

That that lives mainly in salted waters.

What kind of fish is the cleanest?

Those types that have a smallest food chain that are small in size, which is powered by plankton or grass.

What is the most harmful fish?

Imported COM, mackerel and tuna (contains mercury), tilapia (many harmful fats), eel, pangasius (contains mercury and carcinogens), tile, sea bass, oil fish (there are toxins), wild sea bass, shark, rout or white tuna (causes a strongest diarrhea).

What are the types of oceanic fish?

Popular species for industry, such as in the Pacific Ocean - Minttai, Anchovies, Herring, Sardine, Stavcrings, Mackerel, Sair, Salo, Tuna, Heck, Flumba, Haltus, Coal Fish, Sea Okrug.

What is a nautical non-fat fish, titles?

Up to 4% fat content - Cod, Lememon, Putassu, Midhog, Kefal, Ice Fish, Sea Okun, Heck, Herring. Fatness up to 8% - Gorbow, Moja, Salaka, Study, Tuna, and more.

Fativity parameters of edible fish

Edible fish is divided by fat content, where they allocate:

Oily, in meat which is more than 8% fat.

Some types of herring, mackerel, hams.

Middle fat, which contains in meat from 4 to 8% fat.

Some kinds of salmon, Cambals.

Something, the meat of which contains less than 4% fat.

Okuneye, Cod, trout, etc.

In edible marine fish, the main indicator of their nutritional value is the content of fat and proteins.

Marine Cairp (Dorada)

Pucheglase fish with a pleasant to the taste of white meat and a minimum bone. This fish will have to taste to lovers of a healthy lifestyle and those who adhere to a strict diet.

100 g meat contains:

• Kcal 96.
• Fat 1.3 g
• Belings 19.9 g

Flounder

Flat body fish. Her eyes are located on one side, and gentle meat has a strong specific smell.

Fish is useful for those who survived the operation and is restored.

100 g meat contains:

• Kcal 90.
• Fat 3 g
• Proteins 15.7 g

Salmon

Fish, the meat of which contains relatively few calories and many useful substances. It is recommended for the prevention of heart attacks and strokes, reduced blood pressure and prevention of age-related problems with memory and attention.

100 g meat contains:

• Kcal 142.
• Fats 6.3 g
• Belings 19.8 g

Oily fish

Known as a "black cod". This is a collective name for such species of fish as Seriorella, Clycach and Stromate. Having become popular with gourmets because of white meat rich in fats.

Useful to people who have heart problems who have immunity and elevated cholesterol levels.

In addition, the meat of oil fish increases the elasticity of the vessels and has a soft laxative effect.

100 g meat contains:

• Kcal 112.
• Fats 4.2 g
• Proteins 18.8 g

Moya

Fish with high content of iodine, potassium and sodium, as well as valuable fatty acids. The use of washing contributes to the saturation of the body with iodine.

100 g meat contains:

• Kcal 157.
• Fats 11.5 g
• Proteins 13.4 g

Halibut

Fish from a cambal family with a sweet aroma of dense white meat, which is a source of fatty acids.

Regular use of a halotus contributes to the normalization of metabolism, preservation of vision and prevention of diseases of the central nervous system.

100 g of meat contains:

• Kcal 102.
• Fat 3 g
• Proteins 18.9 g

Herring

One of the fattest fish with a huge amount of protein, polyunsaturated fats. At the same time there are many bones in it. A total of 100 g of this fish provide the organism of the three-day norm of Vitamin D.

100 g meat contains:

• Kcal 161.
• Fats 10.7 g
• Proteins 13.3 g

Salmon

Of the 100 g of meat of this fish you can get half the daily protein rate necessary for a person.

100 g meat contains:

• Kcal 140.
• Fat 6 g
• Proteins 21.6 g

Sybas

Virtually no bones, and meat rich in fatty acids.

100 g meat contains:

• Kcal 99.
• Fat 3 g
• Proteins 18 g

Mackerel

It has fatty and gentle meat. Almost no bones.

Regular use of mackerel strengthens the nervous system, improves blood flow and restores the cartilage cloth.

100 g of meat contains:

• Kkal 191.
• Fat 13.2 g
• Proteins 18 g

Haddock

As a representative of the Cod Family, has low-fat meat.

Useful for dietary nutrition.

100 g meat contains:

• Kcal 71.
• Fat 0.2 g
• Proteins 17.2 g

Cod

Differs in gentle, white meat, which is poorly tolerates long-term transportation.

The liver of the cod is recommended to regularly use pregnant women for the development of the intelligence of the future child. Cod meat improves metabolism, enhances immunity, recommended for preventing strokes, heart attacks, improved brain.

100 g meat contains:

• Kcal 78.
• Fats 0.7 g
• Proteins 17.7 g

Trout

Representative of the family of salmon. Depending on the species, the meat trout can be white, yellowish or pink, but always invariably delicate and unusually tasty.

Regular use of trout reduces cholesterol levels, improves brain operation, prevents oncological diseases.

100 g meat contains:

• Kcal 97.
• Fat 2.1 g
• Proteins 19.2 g

Dangerous types of fish on sale

There are several types of fish, which are recognized as edible, are considered exquisite and are in demand from the regulars of fish restaurants. At the same time, the use of their meat in food is danger from various reasons:

1. A row of fish contains the level of mercury dangerous to the human body, although sold in restaurants. These include: Wild Marine Okrug, Kafelnik, Shark, Royal Macrel.
2. Some edible fish accumulate a dangerous level of toxic substances. For example, the Atlantic Bolsheld, which is considered a delicacy. At the same time, the fish lives up to 100 years, the time toxins "get enough" in the body.
3. There are fish whose meat is expensive. Therefore, in restaurants they are replaced by cheaper, but dangerous counterparts. So, the fish-sword meat, which in many dishes should be served raw, is replaced by cheaper meat of representatives of the Aculih family. And the latter accumulate a high level of toxins, dangerous to the human body.
4. In individual fish, a pleasant taste of meats attes harmful to the human body. Such, for example, is a rout containing a wax ether in meat. It makes meat delicious, but at the same time causes serious problems with digestion.

There are many ways to prepare sea fish. In order to maximize the useful properties when cooking, such methods can be distinguished:

1. Raming in a small amount of water and a pair of steam is the most useful of the methods that preserves maximum benefits.
2. Baking.
3. Salting.
4. Marination, smoking, taking.
5. The frying at which half of the useful properties is lost.

When preparing sea fish, recommendations should be followed:

• Fry in a large number of hot oil so that the fish turns out with a crispy ruddy crust and juicy inside.
• Do not keep fish in a pan more than 5 minutes on one side so that the fish does not get dry.
• Fry fish in a special frying pan on which it fits completely.
• Moderately use spices, so as not to spoil the taste of fish.

Precautions for fish use

Sea fish - product specific. In addition to use, it can carry a number of problems. Therefore, when choosing fish in a restaurant or store it is worth getting the following information:

• What country fish.

It is no secret that the methods of fishing, blanks and transportation of fish are distinguished in different countries. If the fish is caught in a distant country, it must be properly prepared, because Her meat flies quickly. In addition, in Asia (China and Vietnam), the fish grown in nurseries is treated with a special chlorine-containing solution that is harmful to the body.

A non-fat seafrine is an integral part of the healthy eating of an adult and must be included in the menu for children.

If you follow your health status, you want to have a slim figure, shiny hair and a strong immune system - fish dishes on your desk must be present as often as possible.

By the number of accumulated fat, three categories are divided:

• The varieties are considered low-fat if the fat content is less than 4%.
• Moderate fatty - no more than 8%.
• Fat breeds - more than 8%.

Note! The fat content of any breed may change during the year, gaining the maximum value during its spawning.

In the dietary nutrition, the greatest value is the fish of skinny (low-fat) varieties. It is these varieties of nutritionists recommend to eat at least three times a week.

The best non-fat varieties of fish for a diet is a cod, Side, Minttai, Kambala, Amur Sudak, Kefal, Sazan, Trout, Heck. It is their meat that saturates our body with a sufficient amount of calcium, iodine and phosphorus and helps the most natural to solve the problem of weight loss.

When drawing up a dietary menu, be sure to turn on the list of low-fat rocks:

Name	Fat, gram / 100 grams	Protein, gram / 100 grams	Calorie, kcal / 100 grams	The average price, rub. / kg
Cod	0,6	16	69,0	170 – 300
Far Eastern Kambala	3,0	15,7	90,5	150 — 800
Mintay	0,9	15,9	73,7	65 — 95
Tuna	3,9	24,4	136,0	190 — 270
Icy	1,4	15,5	75,0	750 — 950
Putassu	0,9	16,1	72,3	55 — 80
Halibut	3,0	18,9	103,0	450 — 730
Sair Smalla	0,8	20,3	143,2	95 — 120
Okun marine	3,8	17,6	117,9	235 — 320

A low-fat white fish with the best digestibility can be attributed to the pike, cod and cambal. Their composition contains a sufficient number of vitamins of the group B, phosphorus and iodine. These varieties have excellent taste, and meat of Cambals, while almost without bones.

The most dietary red fish - trout and pink salmon. They contain only 4 - 7% fat per 100 grams, while salmon fatness and salmon can reach 15-18%.

Note! Prepare dishes correctly - bang without oil, lean or place in a double boiler. Such methods allow you to keep the maximum number of useful elements in the food.

River fish

Fish, inhabiting our rivers and reservoirs, has no less advantages than her sea fellow.

Two hundred grams of the river breed provide an adult human body with a part of the daily protein rate necessary for the normal functioning of the internal organs.

River fish is shown in gastritis with reduced acidity, as well as patients with ulcerative disease. Its meat stimulates the selection of the gastric juice, thereby forcing the pancreas, without overloading it.

Sudak is considered the most delicious and nutritious from freshwater. This delicious useful breed enters the markets of almost all regions of our country.

100 grams of pikeper meat contains:

• Fat - 1.1 grams.
• Protein - 18.4 grams.
• Water - 79.2 grams.
• Unsaturated fatty acids - 0.2 grams.
• Calorie - 84 kcal.
• Vitamins - A, B1, B2, B6, B9, C, E, PP.

Note! Before purchasing river fish, ask the conditions of its habitat. Unfortunately, with bad environmental indicators, the carcass has a property of accumulating harmful substances, which can adversely affect its beneficial properties for a person.

To properly choose an inexpensive river fish, remember the list of such recommendations:

• Fresh freshwater fish has a weak, pleasant smell of river and algae.
• A carcass is dense, which does not have suspicious spots or deformations on the skin.
• Scales in freshly fisheful fish brilliant, wet, and eyes are slightly convex, not fascinated with a film.
• The gills should be bright - red.

Note! So that after cooking, the river fish has become not bony, apply a little secret - take carcass cuts before hot, from the spine side. This will help to deliver small bones to their complete softening.

Non-fat fish with pancreatitis

Pancreatitis is a group of diseases under which the pancreas of a person is inflamed. This is a very unpleasant and dangerous disease, which requires special attention to the nutrition of the patient.

With pancreatitis, bold varieties are contraindicated, since the patient does not cope with a large amount of saturated acids contained in their meat.

Important! During the exacerbation of the disease, it is worth refraining from the use of even low-fat breeds. You can only enter fish in food for 6 to 7 days after stabilization of the patient's condition.

When problems with the pancreas, it is necessary to comply with some important rules for the use of fish and seafood:

• Only skinny (innocent) varieties are allowed.
• Contraindicated fried, smoked and salty fish dishes. It is also necessary to abandon canned food, and in severe cases of the disease - even from the oars.
• Cooking fish can be prepared exclusively for a pair or leaning in unsounded water, pre-separating the carcass on the fillet.
• With pancreatitis, the therapeutic diet No. 5 is appointed, in which sharp, salty and fatty products are prohibited. Getting Started by cooking fish meals - follow these recommendations.

The best varieties in Pancreatite: Putassu, Mintai, Piksha, Cod, Kefal, Midhog, Amur, Pike, Puff, Nalim, Harius, Belorybitsa, Sig and Omul. The fat content in these breeds is minimal (up to 2%). After improving the state, it is possible to gradually introduce medium-fat varieties, such as sea bass, heck, ice, mackerel, red-and-and-sazan.

Important! For any deviations from normal well-being - nausea, vomiting or other painful symptoms, immediately refuse fish products and go to a gentle diet.

Regular use of dietary marine and freshwater fish reduces the risk of dangerous diseases several times. Fish products successfully replace meat dishes, they do not require a mandatory garnish, being a self-sufficient useful product. Make a permanent participant of your meal, and you can prevent the development of many ailments without resorting to help medication.

Useful video

Fish is nutritious, but often a dietary product. But what types of fish are the most useful? This article will tell about the benefits of seven species of fish.

Fish, no doubt, a very useful product. What kind of fish is the most useful? What kind of preferred? Doctors strongly recommend adding fish dishes in the menu at least twice a week. It contains easily durable protein, such food does not create sensations of gravity. It has a lot of vitamins A and D, as well as fatty acids that prevent diseases of the cardiovascular system.

What kind of fish is more useful: top 7 species

We have prepared a rating of seven most useful for the body of fish species, the inclusion of which in the diet will improve the mood, will raise the tone, improve the condition of the skin and hair. Moreover, regular use of fish in the absence of contraindications - This is an excellent prevention of many health problems.

1. Tuna

On the Internet you can find many lists of useful fish. And in each of them there is a tuna. This is the leader in the content of vitamins and nutrients. At the same time, its calorieness does not exceed 80 kcal per 100 grams. Tuna meat is pure protein. It has very little fat and there is zinc, phosphorus, calcium, selenium and vitamin d. You can try in Sicily.

There are several general rules for the choice of useful fish:

• It should be marine. It is the sea fish collects all the necessary organisms of the substance, and salt water is a natural disinfector.
• Fish must be fat. This has a higher concentration of vitamin D and the necessary organism of fatty acids.
• Fish should be small or young. It is believed that the fish are able to absorb toxins from the water and therefore, the smaller the fish stayed in water, the less toxins accumulated in it.

2. Salmon: trout, pink salmon and salmon itself

Trout - one of the favorite types of fish

The use of greasy red fish improves the work of the cardiovascular system, prevents the formation of thrombus. It has a lot of vitamins of the group B, A and D, as well as selenium, phosphorus and folic acid. Trout slightly less calorie, while also sodium, potassium, calcium, manganese, magnesium, fluorine. And, of course, an omega-3 and omega-6 fatty acids are indispensable for the work of the heart and the organism. In addition to the main properties, they help the work of the endocrine system, contribute to the proper formation of bones and the exchange of substances.

3. Crack

Crack ready for the preparation of steaks!

The most useful part of this fish is the liver. There are almost no cholesterol in the cod. Its white meat contains 19% proteins and only 0.3% fat. Regular consumption of cod strengthens immunity, improves the work of the nervous system and metabolism.

6. Carp, Karas, Sazan

Future christmas carp (popular)

These are relatively fatty fish. They contain up to 11% fat and up to 17% protein, and therefore the use of this fish for the body is difficult to overestimate. In addition, there are a lot of calcium and sulfur. They are useful for beauty and nervous tissue.

7. SOM.

Do not be afraid! This is som 🙂 or just Catfish.

Som - although not sea, but useful. Its gentle sweet meat contains all the necessary fats and proteins. The amino acids contained in the soma are useful for mucous membranes, nervous and digestive system.

But the point is not even what kind of fish is more useful. The main rule - it should always be fresh. Even river, large and relatively dry, but fresh fish will be much more useful than not very fresh tuna.