Grayling

Grayling – the fish belonging to family Salmon. Its main distinctive feature is existence of the big fin located on spin. A back part of the put fin at puberal males reaches fatty or, in certain cases, even tail fins. Thanks to the dark gray coloring and black asymmetric specks scattered on body surfaces, a grayling according to some researchers of the water world, is one of the most beautiful kinds of the fishes meeting in Golarktiki's reservoirs. Some subspecies of a grayling – Siberian, Baikal, nizhneamursky, zheltopyatnisty and Amur – have the reddish characteristic spot located over belly fins. Fins from a belly are speckled by red-brown strips with a violet shade. Proctal and tail fins of adult individuals have red and claret coloring. Back part of the fin located on spin at males is higher than its front part, and at females, on the contrary, is level below. On a fin horizontal spots of red color and vertical spots of violet or turquoise shades are allocated.

The sizes of fish are, as a rule, small. In rare instances and rare individuals of the Mongolian and European subspecies of a grayling reach weight in 5-6 kg. Exist as well the dwarfish forms of fishes keeping the small sizes and coloring, characteristic of whitebaits, throughout all life. They live in mountain lakes in the territory of Siberia.

Favourite habitals of graylings are the mountain rivers with cool and clear water, the oligotroph lakes located at the height up to 2300 m above sea level. Such reservoirs meet in regions of a northern and northeast part of our country much, and also in the territory of all Siberia.

Fish eats small organisms: maggots, their imago and adult individuals of air insects. Those subspecies that differ in the big sizes, eat other fishes and small rodents.

The grayling, however, is known not only due to the bright and beautiful coloring, at fish very gentle, elastic and very nice to the taste meat.

Nutritious properties, structure and caloric content of a grayling

Thanks to small caloric content the grayling is often used in dietary food. Especially as its meat, contrary to lack of a large amount of fats, is juicy and soft.

Caloric content of a grayling equals 88 Kcal on 100 g. The main contribution to this indicator is made by proteins which content reaches 17,5 g, fats at the same time about 2 g contain. Carbohydrates are absent.

Also fish contains PP vitamin in number of 2,905 mg and mineral elements: sulfur, nickel, chlorine, molybdenum, chrome, fluorine.

The best recipes from a grayling

Popularity of fish in cookery considerably strengthens the fact that almost any dish on its basis is advantageous. Not least because at a grayling are absent a specific smell of ooze which is so inherent to other species of fish.

One of the most favourite and simple recipes of a grayling is the fish soup loved by fishers. For its preparation it is necessary to separate the head, fins, the ridge and interiors from a carcass. These parts of fish, usually so unattractive in other dishes, will become an excellent basis for first course. They should be filled in with cold water so that it hardly covered contents, and to bring to boiling. In 5 minutes it is necessary to take out a thick, and to add portion pieces of a grayling to the turned-out broth. Again to bring fish soup to boiling and to cook on slow fire no more than 8 minutes. It is extremely important not to allow digestion of a grayling.

When fish soup is ready, pieces of fish take out and display on plates in which then fish soup is poured. Previously having decorated with small chopped greens, the dish can be given.

Except preparation of first courses, a grayling often salt, smoke, pickle, fry, bake.

Very interesting recipe from a grayling for those who can estimate taste of a salty small fish on a slice of a fragrant black small loaf is given below.

I skin, just caught fish should be drawn, on custom without affecting a gall bladder then carefully to wash out. To clear a carcass of fish of scales, to remove gills. Fish together with the head (it can be added afterwards to fish soup) needs to be cut on portion pieces, having removed the ridge. Having placed the cut fillet of a grayling in a bowl, to strew with 2-3 tablespoons of salt. It is possible to add the cut garlic, however and without it fish will turn out very gentle. Having mixed, to allow fish to infuse. Half an hour later it is possible to enjoy the juicy and gentle meat of a grayling which is perfectly combined with strong and not really drinks.

Recipes from a grayling a set. This species of fish in most cases prepares as well as the others. It is important to watch preparation time because the grayling is very sensitive to excessive heat treatment only. Once slightly fillet overdoes fishes on fire or in hot water, meat becomes rigid and dryish.