Ryapushka

Ryapushka is fresh-water fish from family Salmon. Kinds of a ryapushka: European, Siberian and coregonus albula which in our country is known also as "pereslavsky herring" though to сельдям it has no relation unless it is externally a little similar.

Description

The size of a ryapushka makes 13-20 centimeters. Especially jumbos can reach 35 centimeters in length. In a form the ryapushka externally resembles a herring, her body is compressed on each side, the upper jaw is shorter lower, and at a mandible there is a dredging. The body of fish is covered with large scales, sides the silvery color, a back – gray-blue have, a belly – white. Fins at fish of white color, except a back and tail fin, which gray color.

Features of dwelling of a ryapushka

Ryapushka prefers to live in cold northern waters. Therefore in Russia she can be met preferential in big lakes, such as Onega, Ladoga, White, Pleshcheevo, Chudskoye, Pskov. Sometimes she meets in the rivers, and lives in Botnichesky and Finnish gulfs of the Baltic Sea.

Ryapushka prefers deep areas with a clay or sandy bottom. Fish avoids shallow water and warm water. In addition to Russia, it is possible to meet a ryapushka in Scotland, Denmark, Belarus, Germany, Scandinavia, Finland.

Fish eats generally small Crustacea (a Cyclops, water fleas, etc.). To get livelihood, a ryapushka often packs comes up on small depth.

Spawning at fish begins late fall or in the early winter. In northern lakes fish spawns a little earlier – at the beginning of September, and in Chudsky and Pleshcheevsky lakes – from the middle of November on the middle of December. Caviar at a ryapushka small and in the diameter makes only 1,5 millimeters, but, at the same time, quite numerous – 3600 berries at females. Productive capacity at fish appears on the second year of life when its sizes reach about 7 centimeters.

The angriest enemy of a ryapushka in nature is the stickle-back which eats young growth and caviar of this fish.

Despite the small sizes, the ryapushka is a valuable subject of fishing trade. Preparation of a ryapushka is possible practically in any kind – fried, smoked, salty. Caviar of fish is considered also valuable food stuff.

Catch a ryapushka by means of seines of various design, and fish comes across a hook very seldom. Fish is in Russia on the verge of disappearance in connection with mass illegal catch, but in Germany it is parted in special reservoirs.

Structure and caloric content of a ryapushka

Fish contains water, proteins and fats, and also mineral substances: fluorine, magnesium, zinc, phosphorus, nickel, histidine, calcium, chrome, chlorine, molybdenum; RR vitamin.

Ryapushka meat richly in an omega-3 acids, and also calcium and phosphorus. In such combination digestion of calcium happens to the best return for an organism.

One more important advantage of a ryapushka is the high content of magnesium (175 mg on 100 g of a product).

In comparison with other fishes of fresh waters quite low also makes ryapushka caloric content to 78 kcal on 100 g of a product. Therefore use of a ryapushka perfectly will be suitable for the dietary menu.

Advantage and properties of a ryapushka

As it was already mentioned above, as a part of a ryapushka there are polyunsaturated fatty acids an omega-3 which have property quickly to break up therefore fish is perishable good. A period of storage freshen should not exceed ryapushka one days, and to store it better in ice.

At 15-18 centuries the ryapushka was the privilege of an imperial table, dish from it even were an integral part of a ritual of a crowning on a kingdom or on the Moscow principality. And, however, nutritious properties of a ryapushka provided good nutrition to muscles and heart, and also brain cells. A combination in meat of fish of such elements as the histidine and magnesium, stimulate work of nervous and immune systems.

And that fish was possible to be transported on long distances, she is subjected to deep freezing that allows to keep its useful qualities for long term. The small sizes of fish are with interest compensated by the small number of bones – no more than 9%. All useful and nutritious properties of fish remain even at a pickles or smoking.

Ways of preparation of a ryapushka

There are most various ways of preparation of a ryapushka. It is appreciated in a smoked, salty, fresh look. From it it is possible to prepare such dishes as "A sprat house of a ryapushka", "marinated Ryapushka", "Ryapushka fried with sour cream", etc.

This fish is the cornerstone of a traditional Finnish dish – pie which is cooked from the fresh fried test.

And here one of ways of preparation of a ryapushka: fish carefully to wash up, skin with it and to allow water to flow down. To lay out fish in a saucepan, to scald boiled water and to cook some time, periodically stirring slowly. When fish cooks, to cool her. At this time to prepare gas station from bay leaf, the vinegar which is small cut some horse-radish and salt (all components need to be boiled). To shift fish in pure capacity and to powder with fennel, bay leaf, allspice, to fill in from above with gas station and to allow to infuse several days. When fish well becomes impregnated with vinegar, to press down her oppression and to insist two more weeks.

The interesting facts about a ryapushka

On a municipal coat of arms Pereslavl-Zalessky flaunts a smoked ryapushka.

Ryapushka who lives in the Pleshcheevsky lake was included into the menu of imperial persons earlier and made a part of a coronation lunch. Especially large and fat fish whom it was impossible to catch and sell was found in this lake. In case of disobedience hunters of fish were threatened by the death penalty.

The most favourite fish of Finns – a ryapushka which can be prepared on each street festival, previously having rolled in in flour. Fry it on repp Finnish oil with addition of creamy.