Vobla – the small small fish of family of Karpov living in the Caspian Sea. The vobla is quite often confused to river small fry, however between them there are explicit morphological differences.
So, length of a body of a vobla exceeds 30 cm a mark that more average length of small fry, besides, is peculiar to a vobla existence of the fins painted in gray color with black okayemky, and the iris of her eyes has a silvery shade with dark stains. However not only outward defines distinctions between a vobla and small fry. The last prefers to lodge in fresh reservoirs, never leaving them, the vobla during the autumn and summer period puts out to the Caspian Sea, and winters and spawns in the early spring in mouths of Volga. Other distinctive features of fish an are as follows: body flattened on each side with small scales from above, the abdomen painted in white-golden color.
In the Caspian Sea, the only place where fish meets, specialists allocate three isolated herds: Azerbaijani, North Caspian and Turkmen.
Is once, in those days, when red breeds of fishes were a fishery basis, simply threw out a huge number of the vobla snaring as superfluous. Only by the end of the 19th century fish began to be of interest to fans of water animals
Fish no more than 5-6 times for all the life spawns, the spawning period at the same time falls on April and May. Time when fishes lay caviar, is marked for the sake of appearances by sharp change of external signs. The vobla becomes covered by a certain similarity of slime, and at representatives of both floors outgrowths on scales, similar to warts are formed. Color of these outgrowths, at first white, changes on more dark, and outgrowths harden. On the head of a vobla there are similar outgrowths. It is considered that such outward represents something like "spawning dress".
Upon termination of the spawning period the vobla considerably loses flesh, her head becomes several times thicker than a trunk which gets besides more dark coloring.
In addition to the content of useful proteins fish – a well of niacin, vitamins E, B2, C, B1. Enough contains in it also fatty acids, proteins, and a number of macrocells: chlorine, phosphorus, magnesium, calcium, sodium and potassium. Among the microelements which are a part of a small fish – nickel, molybdenum, iron, fluorine, chrome.
Such combination of useful substances in a vobla is necessary at prevention and treatment of pathologies of cardiovascular system.
Caloric content of a vobla at the same time small, reaches 95 Kcal on 100 g of a product.
It is no secret that best of all the small fish is combined with different grades of foam drinks – to this rule not one decade, but popularity of fish as snack does not fall.
However in the regions of Volga and the Caspian Sea where it is got, also different ways of preparation of a vobla are very widespread. Most often, locals prefer to fry fish.
Being returned to a way of preparation of a vobla, usual for us, It should be noted that the way of her pickles for many years practically does not change. As before, the main ways remains two – a karbovka and a kopchenka. The last method is suitable for those individuals of fish that is caught from-under ice, early. Its essence that fish should be placed in a brine completely, and at a karbovka is just used a large amount of salt which is applied on a trunk of fish, previously having made an incision hard sides, full calves.
The brine which is applied to a pickles of a vobla is most often used in what already salted red fish. The live vobla lowered in such brine after preparation is distinguished by a saturation of taste and high quality. This phenomenon by the fact that else live fish swallows hydrochloric solution thanks to what she is salted both inside, and outside is explained. Jerking is carried out on special devices, so-called veshela where from all directions blow in a small fish wind. At last, the vobla is smoked to give her the unique and so loved by all taste.
In the aspiration to pull out the patient, doctors often go too far. So, for example, a certain Charles Janszen during the period from 1954 to 1994 endured more than 900 operations on removal of new growths.
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