Grayling fish: what it looks like and where it is found, what family it belongs to, size and weight
Gyling is a freshwater fish that is found in the northern regions of Europe, Asia and North America. Grayling meat, due to its delicate texture and rich taste, is widely used in cooking, including in the traditional cuisine of the peoples of the North. Let us consider in detail the features of this type of fish, its characteristics and the benefits of meat for humans.
What kind of fish is this
Gyling, a well-known representative of the salmon family, is found in many rivers and streams in northern Russia. It is also present in northern lakes. Amateur fishing for grayling is quite popular, it is also caught on an industrial scale.Its meat has a delicate taste, which makes it very popular among lovers of fish cooking; in addition, it has various useful properties.
Appearance
The grayling body is long and wide on the sides. Its scales are small and closely adjacent to each other. The head is small with a small mouth containing tiny grater-like teeth. The coloration of the fish varies depending on the habitat. It often has a grey-green back, light gray flanks with faded brown stripes, a silvery-white belly, brownish-orange paired fins, and purple unpaired fins with dark spots or stripes. It reaches a length of about fifty centimeters, and can weigh up to one kilogram. The largest recorded weight reached seven kilograms.
Black species are also found in Baikal and some rivers along the Kola Peninsula. The beauty of this fish is further emphasized by its large, spotted dorsal fin, which looks like a sail when it rises above the surface of the water.
Expert opinionZarechny Maxim ValerievichAgronomist with 12 years of experience. Our best gardening expert.Ask a QuestionThis is a type of fish that is found exclusively in rivers, not in the ocean. The European grayling is distinguished from its Asian relatives by its larger mouth. There are various subspecies that differ from each other in color and size, depending on the environment in which they live.Habitat
These interesting looking fish are found only in the Northern Hemisphere and live in cold lakes and rocky rivers. Most species live in Russia and Europe, over a wide area from east to west, with the exception of some European countries closer to the south. Graylings also live in mountainous areas and clear waters throughout Europe and Siberia, with catches estimated in the millions.
In addition, graylings are present in the northern rivers that flow into both the Arctic and the White Sea. In general, although they have a wide range, they live only in Eurasia with one exception: the Alaskan species is found only on the peninsula of the same name.
To distinguish between species or subspecies, their names often refer to the habitat; for example, the West Siberian grayling is found in the rivers in the west of the Siberian region, and the Mongolian, respectively, in the lakes and rivers of the country of the same name.
About grayling meat
The Far Eastern grayling, although it belongs to the salmon family, is not a red fish. Its flesh is firm and has a pinkish tint. It is tender and fragrant, with a moderate amount of fat; due to this, it is easily absorbed by the body. Since this fish cannot survive in polluted waters, the product itself is environmentally friendly and does not provoke allergic reactions.
Harius, due to the abundance of vitamins and minerals, as well as a balanced composition of nutrients, is a suitable food for pregnant and lactating women.Eating fish helps to regulate the functioning of the digestive system, promotes the efficient absorption of nutrients and increases the strength of the body's immune system. From the age of one, children can be given mashed fish.
Gyling meat is famous for its delicious taste, similar to the taste of trout. Especially it is loved by gourmets and fans of seafood. In numerous tourist routes of Karelia and Altai there are restaurants serving dishes from this fish; these establishments enjoy an excellent reputation.
Some think it smells like a fresh cucumber, mistakenly believing it to be whitefish. Among taiga hunters, it is customary to say that: “The black grouse smells like game, and the grayling smells like fish.”
In fact, this aquatic creature has the smell of good fish, which makes it especially valuable prey.
His skeleton consists mainly of the spine and ribs, with only a few small bones scattered throughout the body. They are easily removed when filing or cutting s alted or smoked grayling.
His lifestyle reduces the risk of any helminth or infectious disease; therefore, it is eaten raw, but lightly s alted for flavor. The most popular raw grayling dish is known as Siberian sagudai.
Useful and harmful properties
100 grams of meat contain a significant amount of useful substances, including vitamins and microelements. The vitamin composition includes vitamin A, vitamin E, vitamin D, vitamin B12, vitamin B6 and niacin. In addition, it contains significant amounts of iron, phosphorus, potassium, magnesium, sodium and zinc.
This makes grayling fish meat a useful product for those who watch their figure and he alth. In addition, eating grayling fish can help improve vision, skin, and overall he alth.
Despite the fact that grayling is a fatty fish, its meat is easily digestible. Buying from unreliable sellers and storing fish incorrectly can be dangerous. It is best to buy a product in a store only when you are sure that everything you need to process and store it is there.
Calories
The nutritional value of grayling fish fillet varies depending on the cooking method. 100 grams of raw filet contains approximately 93 kcal, 18 g of protein, 2 g of fat and a small amount of carbohydrates.
Smoking and frying add calories and fat to a fish dish. So, 100 grams of smoked grayling contains approximately 190 kcal, 22 g of protein, 11 g of fat and 1 g of carbohydrates.
Boiling and baking can reduce the fat and calorie content of fish. 100 grams of boiled grayling contains approximately 140 kcal, 29 g of protein, 2 g of fat and 1 g of carbohydrates. 100 grams of fried product contains approximately 230 kcal, 25 g of protein, 14 g of fat and 0 g of carbohydrates.
How to store fish
This product is recommended to be prepared immediately after purchase. If you are not going to do this soon, it should be placed in the freezer at a temperature of at least -12 ° C. Defrosting is not recommended as this will reduce the quality of the product.
S alted or smoked fish is able to stay frozen and still retain its nutritional value and quality. Fresh fish should be stored in a refrigerator at a temperature of -2 °C to +2 °C for no more than one day.
