Loach fish: a description of a river dweller, what it looks like and what it eats, benefits and harms

Loach fish is a tasty and he althy aquatic inhabitant, widely distributed in fresh water bodies around the world. This fish has an elongated body covered with small scales. For many years, loach has been an important source of food for many peoples, and today it is no less in demand as a gourmet fish for gourmets who know how to cook it properly.

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Loach, a species of freshwater fish belonging to the class of ray-finned fish, order Cypriniformes. It got its name from its ability to squirm like a snake. Despite its unappetizing appearance, the flesh of the river loach is no less tasty than that of other varieties, but fishermen do not give preference to it.

The loach is capable of reaching thirty centimeters in length, although the average size is in the range of 10-20 cm. Its scales are small, but still noticeable. It has a small elongated head and yellowish eyes located on top of the head. The body resembles a snake, and when caught, a fish makes a squeaking sound, which is why it is also called a squeaker. The tail fin is small, oval in shape.

The number of antennae located close to the mouth varies from 5 to 10 pieces. Nostrils elongated, rounded. Males are distinguished by a long and thick second ray of the pectoral fin, while on their belly fatty tissue forms a thickening on both sides. The average life expectancy is about ten years.

Habitat

The loach is a fish that is easy to find in a wide variety of regions, especially throughout Eurasia. It has the ability to adapt to any kind of aquatic environment.This snake-like aquatic creature prefers to dwell in murky freshwater bodies of rivers and lakes, where it often burrows into the silt during the day and emerges at night to forage.

Food & lifestyle

Loaches are hardy fish that endure life in an environment where there are no other aquatic creatures. When the oxygen level becomes too low, they rise to the surface and make a squeaking sound, which is why they are called squeakers. In the summer, the sound of peeping loaches is quite common.

Loaches prefer wetlands, stagnant pools and sluggish waters. They also prefer places with dense vegetation, ditches and bays. The unique features of this species are the ability to squirm with the whole body and amazing endurance. During dry periods, they burrow into the mud, making them virtually invisible to the naked eye.

Loaches are skilled foragers that can outperform other fish. Their diet consists of invertebrates, various larvae, small crabs and eggs of other fish.

Are there any enemies

Fishermen use loaches as bait for a reason: they are considered a favorite delicacy of large predators such as burbot, catfish, pike and perch. Herons and storks also easily find them in mud or grass to eat. Due to their ubiquitous ubiquity, they remain an important element in the aquatic food chain.

Loaches are still abundant in many areas due to their high fertility, ability to tolerate difficult conditions and migration between water bodies using wet vegetation.

These creatures are not affected by polluted water, drought, or lack of oxygen or nutrition. However, their population is gradually declining. As a result, loaches are now classified as a species of Least Concern.

Expert opinionZarechny Maxim ValerievichAgronomist with 12 years of experience. Our best gardening expert.Ask a QuestionThe reasons for the decline in numbers are the irreversible drying up of aquatic habitats, human consumption and use as bait when catching large river fish.

How not to be confused with an eel

Common river eel is much larger than the small loach, its maximum body length is 1.5 m, weight - six and a half kilograms. It has a broad head and no belly fins. And its dorsal fin and tail are fused together. In addition, he makes extensive spawning migrations in the ocean - up to six thousand kilometers. Eels are also capable of producing electrical discharges that are not fatal to humans, which can be dangerous for swimmers.

Recommendations for anglers

The loach is caught with both float and bottom rods, using worms as bait.The diameter of the fishing line is from 0.1 to 0.2 mm, and the hooks are of the fifth number. It is best to lower the bait to the bottom, and not to keep it at the very top, as it is easier and faster for the loach to find food at the bottom of the reservoir than at its surface. Loaches are not demanding in terms of bait, as they sometimes peck even on a bare hook.

Fishermen don't usually use loaches for food, instead they mostly take them to attract other fish species. However, in some regions of Russia it is prohibited by law, so anglers should check local regulations before fishing.

After the loach has been pulled out, it is important to grab the fish tightly with both hands, as it will resist. In addition, this fish is very slippery.

In winter, a trap is used to catch loach. The basis of this trap is a basket, box or sieve without a bottom. Alternatively, a tarp with a hole in it is used instead.A tube wider than the diameter of the loach is inserted into this hole and placed above the bottom and under the trap to prevent the fish from escaping. The trap is then placed in the opening of the hole so that when the barbels swim in for air, they cannot get out again.

Useful and harmful properties

Loach meat is a source of protein, fatty acids, minerals and vitamins. The chemical composition of meat is slightly different depending on the conditions of its habitat or method of storage.

Typically, 100 grams of fresh meat contains about 18 grams of protein, less than 1 gram of fat and less than 1 gram of carbohydrates. In addition, loach is rich in B vitamins (including vitamins B1, B2, B3, B6, B12), vitamins A and D, as well as minerals such as iron, calcium, phosphorus, magnesium, potassium and zinc.

The benefit of the product is that it:

• increases immunity;
• strengthens and makes blood vessels elastic;
• prevents the accumulation of cholesterol;
• reduces risk of heart disease, asthma and allergies;
• regulates hormonal balance;
• facilitates cell respiration;
• suppresses inflammation;
• prevents blood clotting;
• supplies the proteins needed for cell regeneration;
• participates in the formation of bones and teeth, and also synthesizes the necessary hormones;
• prevents the development of rickets and osteoporosis by controlling the mechanisms of stimulation/deceleration of the nervous system.

In addition, loach filet improves fertility, as well as dark adaptation, while slowing down macular degeneration.

It is known that the use of piskun stimulates brain activity, enhances memory, increases concentration, protects the skin from dryness and acne, and also improves the he alth of mucous membranes, hairline and nail plates.

Contraindications

Eating barbel is not recommended for people who are allergic or intolerant to such products. S alted, dried fish should be avoided by those with kidney failure, high blood pressure, and a tendency to edema. Fish from dirty waters that have not been properly cooked are also dangerous. Even for a completely he althy body.

Recipes

Vyuna is prepared in many ways, for example, fried, stewed, baked or even turned into homemade sprats.

Braised fish in the oven

Ingredients:

1. 1 kg loach fish.
2. 1 big carrot.
3. 1 large onion.
4. 2 medium tomatoes.
5. 1 sweet pepper.
6. 1/2 teaspoon ground black pepper.
7. 2 bay leaves.
8. 1 glass of tomato sauce.
9. 1/2 teaspoon s alt.
10. 20 ml vegetable oil.

Instructions:

1. Preheat oven to 180 degrees.
2. Cut the carrots, onions, tomatoes and peppers into medium dice.
3. Cut the fish into pieces and drizzle with vegetable oil.
4. In a deep frying pan over medium heat, fry the onion and carrot until soft.
5. Add tomatoes and peppers and cook, stirring, for 5 minutes.
6. Add tomato sauce, s alt, ground black pepper.
7. When the vegetables are fried and soft, add the tomato sauce and stir. Turn off the heat and place the vegetables in a deep baking dish.
8. Spread the pieces of loach on the vegetables in the form. S alt and pepper on top, add bay leaf.
9. Cover the mold with foil and put in the oven preheated to 180 degrees for 30-40 minutes until the fish is ready.
10. After that, you can remove the foil and put the mold back in the oven for a few minutes to form a golden crust on the top layer.

Ready-made fish with vegetables can be served hot, sprinkled with fresh green herbs.

Fried loaches

Ingredients:

1. 4 loach fillets.
2. 1 egg.
3. 1 cup flour or breadcrumbs for breading.
4. 1/4 tsp s alt.
5. 1/4 tsp Finely ground pepper (white, but black will do).
6. 2 tbsp vegetable oil.

Classic recipe:

1. Beat the egg in a bowl. Add s alt and pepper and stir.
2. Pour the breading into another bowl.
3. Dip each loach fillet in the egg mixture, then coat in breadcrumbs, coating all sides with breadcrumbs.
4. Heat a frying pan over medium heat. Add vegetable oil and heat up.
5. Place loach fillets in the pan and fry on each side until golden brown, while not moving the fish too often, so as not to break the breading.
6. Ready fish on a paper towel to remove excess fat.

Serve the finished fish on the table with lemon and herbs for decoration.

Appetizing skewers

Ingredients:

1. 0.5 kg loach fish.
2. 25g s alt.
3. Onion.
4. Tomato.
5. Sweet pepper.
6. 2 st. l. vegetable oil.
7. 1.5 tbsp l. table vinegar.

Steps:

1. Clean the fish, remove the bones and cut it into pieces about 3x3 cm in size.
2. Prepare the marinade: in a bowl, mix s alt, vegetable oil and table vinegar.
3. Put the fish in the marinade for 30 minutes.
4. String fish on skewers, alternating with sliced onion, tomato and bell pepper rings.
5. Preheat a grill or skillet over medium heat and thread the skewers onto the skewers.
6. Sear kebabs on skewers for 4-5 minutes on each side until golden and cooked through.

Serve kebabs on skewers hot, garnished with fresh vegetables or herbs as desired.

Interesting facts

This unusual fish has something to surprise:

1. Loaches can live without food for up to five months and are able to do without water for a long time.
2. Unlike most fish, the loach has the ability to absorb oxygen through its gills, skin, and intestines. There are blood vessels in his intestines that function when oxygen levels are low.
3. Large loaches are able to move between bodies of water in the morning thanks to dew on land.

Squeakers predict upcoming weather changes; 24 hours before a thunderstorm, they swim quickly and take in more air than usual. Fishermen take this behavior as an indication of possible rain during the day.

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