Vomer fish: description and where it is found, what it eats, benefits and harms, cooking
Vomer is an unusual creation of marine fauna that deserves the attention of exotic lovers and fish gourmets. This aquatic inhabitant is not only attractive for its appearance, but also has a lot of useful properties that make it popular in many cuisines of the world. Although not as widely known as other marine varieties, vomer has attracted the attention of chefs looking for unusual ingredients to prepare their dishes.
Description of the fish
The hue and size of the vomers differ depending on the subspecies. Their color varies from silvery to golden with greenish.These fish are capable of reaching a maximum length of ninety centimeters, although information is more common that their length does not exceed forty centimeters. An adult usually weighs about a kilogram.
A few fun facts about selenium:
- Some research suggests that vomer fish communicate with each other within a group by emitting a low grunt. They are also able to make louder sounds to scare away potential predators.
- Due to their ability to blend into their environment at a 45 degree angle, they are difficult to identify.
- The vomer's spine is unique due to its curved shape, it stretches from the pectoral fin to its very top.
- When selenium is caught at night, it has been found to have a luminescent glow and a moon-like shape, as evidenced by photographs taken by sailors who managed to catch it.
What she looks like
The body of the vomer fish is flat, so it's hard to see it when looking straight ahead. The lower jaw protrudes slightly, giving the vomer a slightly angry look. There is a silver rim around the voice, and the organs of vision are located on both sides of the body. This allows you to successfully hide from predators, because where the vomer is found, there are a lot of them.
The back is curved with tiny, sharp fins. The lower body is curved at a wide angle with long, narrow fins. The tail is small and transparent, distinguished by two V-shaped fins. Scales missing.
Habitat
Vomera fish have a structure similar to that of deep sea creatures, but they do not go deeper than sixty centimeters. They prefer the muddy and sandy substrates of Pacific and Atlantic waters.They are also present in the Western European part of the Atlantic coastline. Juveniles move upriver to estuary freshwater systems where they have more food.
Lifestyle
Selena (the second name of the vomer) live in packs. The flock goes hunting at night. Their silvery hue and flattened body reflect light, making them almost invisible to prey such as small fish and fry. The smaller members of the flock tend to prey on shrimp and crustaceans. Occasionally, they look for sea worms, rummaging in the sandy ocean floor. Larger specimens use their compact yet powerful teeth to break open shellfish before eating them.
Vomer has come up with a clever tactic for catching prey that makes him virtually invisible. It is thrown at a 45-degree angle, which prevents potential victims from noticing the approach of a predator and ensures that selenium attacks are always successful.
Vomera fish breed in the summer through typical mating - the male fertilizes the female's eggs.However, all relatives of horse mackerels are completely negligent parents. They lay their eggs directly into the water and then swim away, leaving their countless eggs to fend for themselves. This makes her vulnerable to predators, since there is no one to protect future offspring.
Due to difficult living conditions, newborn parents leave their eggs. Therefore, only one in five thousand eggs lives on and hatches from it.
Malkov is saved by their transparency and ability to quickly evade danger. From birth, they must acclimatize to the rigors of life at sea. It is these adaptive abilities that sustain the vomer population. Unfortunately, they have not learned how to hide from predators like humans, who are capable of causing more damage than any sea threat.
Fishermen mainly target the biggest fish, which leaves the flocks unprotected, putting their lives at risk. Some countries that have experienced declines have issued bans on their catch, as well as restrictions on how many are allowed to be caught each year.However, they still have not been given protected status.
It is difficult to get the exact number of fish in large groups due to the lack of a reliable method. The fishing break allows the baby fish to grow and reproduce, helping the population to stay strong in the wild.
Recently, breeding vomers for commercial use has become common. This, of course, affects how many of them are left in nature. In their natural habitat, they can live up to seven years.
For Russia, vomer is not a typical fish. It can be found either on the shelves of fish stores, as an exotic import, or in the aquariums of exotic lovers.
Useful and harmful properties
Vomer fish (sometimes erroneously called boomer) contains proteins, fats, vitamins and minerals that make it useful for human nutrition.100 grams of fresh vomer fish contains approximately 18 grams of protein, 4 grams of fat and 93 kilocalories. Also included are vitamins such as A, D, E, C and group B, as well as minerals, including phosphorus, calcium, magnesium and iodine.
Despite the small amount of fat in the vomer, it contains he althy Omega-3 fatty acids, which play an important role in maintaining heart and vascular he alth. The protein found in meat is highly digestible and is used to build tissues and “repair” cells in the body. In addition, the minerals and vitamins contained in vomer are essential for maintaining he althy bones, teeth, nervous and immune systems.
As with any product, vomer use may come with its own risks and limitations. So, it is worth remembering about:
- Allergic reactions. Some people are allergic to vomer fish and other seafood. When using selenium, you should monitor the reaction of your body.
- Accumulation of dangerous substances in meat. Vomer may contain mercury compounds that reduce the absorption of nutrients in the body and can even lead to intoxication. Therefore, it is not recommended to consume vomer fish in large quantities.
In general, vomer fish is considered a he althy and nutritious food, but its consumption should be moderate and conscious, especially for people prone to allergies and women during pregnancy and lactation.
Popular species
According to the classification, there are several separate varieties of vomers. Juveniles of the Pacific and Atlantic species have a different structure of the dorsal fin and are devoid of scales.
- The Peruvian variety is easy to find in the waters off the East Pacific coast, the maximum size reaches forty centimeters.
- African species live in the waters from Peru to South Africa and are characterized by a standard size.
- Brevoorts swim in Pacific waters, reaching a length of forty centimeters.
- Mexican vomer lives along the coast of Mexico to Colombia, while adults do not grow more than thirty-three centimeters.
- The Caribbean vomer swims between the coasts of Mexico and Brazil and is considered the smallest member of its species with a maximum length of two centimeters.
- West Atlantic vomers are sometimes mistaken for sunfish due to their large size compared to other members of the family. They reach sixty centimeters in length and weigh an average of four and a half kilograms.
- The common representative of the species lives in Canadian Atlantic waters and weighs about two kilograms in adulthood with a length of up to fifty centimeters.
How to cook fish
Vomera is prepared in various ways, for example, on the grill, which helps to reveal all the richness of taste. This fish with a convex forehead is also baked in the oven, stewed and boiled. However, smoking remains the most popular method.
Captive-bred vomers don't grow as big as those found in the wild, but they cost less due to their smaller size. Ecuadorians are lucky because they fish for selenium, which are not only big, but also high in protein. Peruvians usually eat baked vomer fish.
Delicious recipe for baked vomer on a pillow of vegetables. Ingredients:
- 1 kg fish vomer.
- 2 carrots.
- 2 bows.
- 2 bell peppers.
- 2 tomatoes.
- 4 garlic cloves.
- 50 ml olive oil.
- 1 lemon.
- 2 sprigs of rosemary.
- S alt and pepper to taste.
Step by step instructions:
- The first step is to rinse the fish under cold water, remove the scales, entrails and head. Then cut off the tail and separate the fillets from the bones.
- Peel the vegetables and cut into large pieces. Finely chop the garlic.
- S alt and pepper the fillet, put it in the refrigerator for 15 minutes to soak in spices.
- Take a large baking sheet and cover with foil or parchment paper. Put the vegetables on the bottom of the baking sheet, add rosemary and garlic.
- Distribute the vegetables evenly over the baking sheet, put the fillet on them, put the lemon slices on top.
- Drizzle everything with olive oil and season to taste with s alt and pepper.
- Bake in a preheated oven at 180 degrees for 30-40 minutes until the fish is golden and soft to the touch.
When hot smoked
Smoking is an ancient way of cooking fish, which allows you to preserve its taste and aroma for a long time. Here is the recipe for hot smoking this marine life:
Ingredients:
- 1-2 vomer fish (depending on size).
- 1 tablespoon of s alt.
- 1 tablespoon brown sugar.
- 1 teaspoon red or black pepper.
- Pine needles (or special wood chips for smoking).
How to cook:
- Remove the scales and innards from the vomer fish, leaving only the meat.
- In a large bowl, mix s alt, brown sugar and pepper.
- Dip the fish in the s alt and spice mixture, coating it evenly on all sides.
- Leave the fish for 30-40 minutes to absorb the aroma of spices.
- Turn on the smoker and fill it with needles (or shavings). Wait until it lights up and begins to smoke.
- Place the fish on the smoker grate and close the lid.
- Smoking vomer fish at 80-100 degrees Celsius for 1-2 hours, depending on the size of the fish. At this temperature, the carcass should reach readiness and be saturated with the aroma of pine needles.
- Serve the finished fish hot or cold, with lemon and herbs.
When it's cold
Hot and cold smoking are two different ways of cooking fish. The main difference between them is the temperature and duration of the process.
Hot means cooking the fish at a high temperature, approximately 70 to 80 degrees Celsius. This process not only smokes but also cooks the fish so that it becomes soft and juicy. Usually hot smoking is carried out within a few hours. Cold occurs at a much lower temperature, usually in the 20 to 30 degree Celsius range. The fish is smoked for 12-48 hours. As a result, the carcass gets an intense aroma and taste.
How to make cold smoked selenium:
- Vomer fish is gutted, washed and dried on a towel. A mixture of crushed bay leaves, pepper and s alt is applied over the fish.
- The s alted vomer fish is then placed in a marinating container for five to six days.
- After that, the vomers are removed from the s alt mixture and soaked in water, and then hung in a well-ventilated room to dry for one day.
- Finally, they are strung on a cord and smoked continuously at 25 degrees Celsius in a smoker for about five days.
How to store
Frozen vomer can be stored in industrial freezers at a temperature not exceeding -18 degrees Celsius for up to eight months. During this long storage period, it is recommended to wrap the food in an insulating material such as a tarp or plastic sheet.
In grocery stores, frozen vomer fish is stored at a temperature of -5-6 degrees Celsius for no more than two weeks, and in the absence of refrigerators, it cannot be stored for more than one day.
As for products that have been smoked, they retain their taste in the refrigerator for five days, and when cold smoked - up to fourteen days.
If the protocols for handling goods in the supply chain are not followed, then product defects are bound to occur. Typical ones include:
- dehydration of the fillet causing loss of color, stiffness of meat, breakdown of fats and bad smell;
- deformation of the carcass due to untimely turning during freezing or storage in heaps, which leads to thawing.
The best place to buy vomers will be fresh fish markets located in coastal cities. Unfortunately, this is not an option for our area. Frozen carcasses of vomer fish can be found in Russian stores and supermarkets. Hot and cold smoked vomers are available as an accompaniment to beer. Prices for freshly frozen raw materials range from 400 rubles. per kilogram, while smoked products cost from 800.
Fishing
The fishery for the Atlantic vomer is not extensive, but commercial fishing for Pacific species, especially the Peruvian variety, predominates.The unusual shape and appearance of these fish have aroused the interest of amateur aquarists who are trying to breed them artificially. This enthusiasm caused a decline in the number of small Atlantic seleniums, especially in the waters of Eastern Europe.
Vomer is completely safe for humans, and any rumors that he is poisonous turned out to be false. The confusion most likely arose due to the similarity of its name with selenium, a highly toxic element that is second only to arsenic in terms of toxicity.
The vomer requires a large swimming area and a large aquarium with good circulation and good filtration. Small containers are not suitable for keeping vomer fish.
Besides, the vomer is a predator, he will gladly eat small fish that you put in the same aquarium. He also needs a special diet and certain conditions, which are not so easy to organize in a home aquarium.
If you still decide to keep selenium at home, then get a spacious aquarium in which the vomer fish will feel comfortable, and also take care of a special diet for this marine life.
