Rainbow trout: a description of the fish, what it looks like and where mykizha is found
Rainbow trout is one of the species of the salmon fish family, which got its name due to the bright color of the body. This fish is considered a popular target for anglers. It not only has tasty meat, but is also valuable for aquaculture. In recent years, trout has become an object of interest in ecotourism and fishing, which has led to the development of farms that specialize in growing this fish.
What kind of fish is this
Rainbow trout live in clear water, which means that its flesh does not contain any dangerous components, which makes it safe to eat. The only restriction is that those who are allergic to red fish should not consume it.
In appearance, mykizha is similar to ordinary sea trout, because it still belongs to the family of red fish. However, in terms of taste, its meat has a characteristic flavor that is somewhere between the taste of salmon and freshwater species. The color of the fillet is usually lighter than that of the marine variety, and sometimes even completely devoid of reddish tints.
Appearance and weight
Mikizha looks like a common sea trout, only smaller and with iridescent shimmer on the sides. The meat is not as red in color, rather it is usually a pale pink or even light orange. The average weight of the carcass, as a rule, is one to two kilograms, although some fluctuations are possible. If the consumer is looking for the highest quality fish, then the Kamchatka variety grown in its natural habitat is the best option.
Fish grown in non-natural conditions, in terms of taste and usefulness, is not much worse than fish caught in the wild. Mikizha lives in rivers, so it is called river trout and can be mistaken for a small fish that looks like a char.
Rainbow trout and small river trout are often confused as they both live in rivers, making it difficult to tell them apart when they reach a certain stage of maturity.
When a recipe calls for river trout, any of the three species (rainbow, lake, or brook) are allowed because they taste similar. However, if the recipe calls for larger fish, then only rainbow trout should be used.
Habitat
Mikizhi usually live in clean, fast-moving waters with high oxygen content. In the wild, they are found in Kamchatka and the Alaska Peninsula, as well as on the South American continent. In Russia, they are successfully bred in all regions and are often released into fishing ponds for amateur fishermen.
What does it eat
The taste of cooked rainbow trout depends on what it eats, and these are small fish, crustaceans, insects and eggs of other fish. Rainbow trout are carnivorous and feed exclusively on living organisms that are found in their habitat.
About trout meat
Mikizha is a red fish, but its flesh is usually pale pink or almost white with a slight creamy tint. This shade varies depending on the habitat and the type of food it eats. Sometimes you can get a specimen whose meat has a light orange and light pink color, but it is never as brightly colored as in the marine variety or salmon. The most common shades of this species are pale pink and light orange.
Rainbow trout tastes more like salmon than other river fish. It is amazingly tasty both lightly s alted and s alty, as well as when cooked with vegetables and spices. Its taste is not as strong as salmon, but it still has a taste of river fish.
The best taste is demonstrated by freshly caught mykizha, which makes delicious dishes. It is also eaten raw, so when cooking it should not be exposed to temperatures for a long time - it is better to let the pulp remain slightly undercooked.
The anatomy of a rainbow trout is identical to that of a salmon or sea trout, but the bones are smaller, requiring a precise approach when butchering the fish. In small specimens, the flesh is tender, and the spine can be separated without much effort, along with the accompanying bones. Large fish should be handled in the same way as salmon. The remaining bones are easy to feel and remove with tweezers.
Rainbow trout is relatively low in fat, three to eight percent. Wild-caught specimens tend to contain less fat than farm-raised specimens, with the latter having up to eight percent fat. It depends on the feeding system.
Most of the fat is located inside the flesh itself and especially in the abdominal part, while the tail part contains the smallest amount of fat. This type of fat is good for he alth, so it should not be completely eliminated from your diet. If there is a desire to further reduce its percentage, it is worth making a choice in favor of eating only the tail parts and fillets of wild fish.
Sometimes cooks say that mykizha is dry. In fact, it is usually overcooked, because the general rule is to cook river fish longer than sea fish. However, this is not necessary, since mykizha has the characteristics of salmon rather than river fish in terms of cooking, so it is allowed to cook it for a short time, as if it were from the sea.
Any kind of fish will dry out if cooked too long. Rainbow trout are sensitive and do not respond well to culinary errors, so they should be undercooked rather than overcooked. Although mykizha is drier than salmon or marine varieties, its beneficial properties compensate for this disadvantage.
Useful and harmful properties
100 grams of rainbow trout fillet contains about 20 grams of protein, which is considered a good alternative to meat. This protein is easily digested and is not in vain called an important building material for body cells.In addition, rainbow trout are high in he althy omega-3 fatty acids that lower cholesterol levels and lower the risk of cardiovascular disease. Those who regularly eat this fish with vegetables look beautiful and young, and also experience a surge of strength and vigor.
Chemical composition
The chemical composition of 100 grams of mykizhi fillet varies depending on many factors, such as the age of the fish, the method of rearing, the type of feeding. However, in general, 100 grams of river trout fillet contains:
- Proteins: 20g
- Fats: 3-8g
- Carbs: 0g
- Water: around 70
In addition, rainbow trout fillets are a rich source of vitamins and minerals, including:
- Vitamin B12.
- Vitamin D.
- Vitamin A.
- Iron.
- Magnesium.
- Phosphorus.
- Potassium.
- Selenium.
It is also worth noting that the fillet contains a significant amount of unsaturated fatty acids, such as Omega-3 and Omega-6, which play an important role in maintaining human he alth.
How to cook trout
Rainbow fish is prepared in various ways:
- Frying.
- Baking.
- Extinguishing.
- Cooking.
- Or leave it raw (for example, in sushi).
Fried fish becomes golden and crispy, while baked mushrooms are juicy and flavorful. Stewed trout is cooked in a sauce or liquid that makes it tender and soft. Boiled fish is used to make salads or even be able to become an independent dish.
The he althiest way to cook rainbow trout is baked or stewed as it retains more nutrients. In fried mykizha, the content of fats and calories is higher, and there are also carcinogenic substances formed when the fat is heated. When stewing or baking, fats are released slowly and evenly, which makes the dish useful for the body.
Storage advice
By cutting the chilled trout into portions and wrapping each piece in parchment, as is done in professional kitchens, it will be possible to extend its shelf life. This technique allows the juice from the fish to soak into the parchment, extending its shelf life by a few days if stored at 2-4 degrees Celsius in the refrigerator.
For frozen mushrooms, the shelf life depends on the temperature in the freezer and how they were frozen. When shocked, they last longer and after slow thawing, they remain almost as fresh as chilled trout.
