Fish Peled: where cheese is found and how it looks, what family it belongs to, what it eats
Peled (also known as syrok) is a type of freshwater fish that is both harvested in the wild in large quantities and grown in aquaculture. Its flesh is excellent in flavor and a good source of high quality protein, along with beneficial minerals that help keep the body functioning properly.
Description of the fish
Peled belongs to the Salmon family. Reaches a length of 40-55 cm and a weight of 2.5-5 kg. It is found in rivers, making long forage as well as seasonal migrations.It can also be found in northern lakes and slow-flowing sections of rivers. This type of fish quickly adapts to changing water temperatures, but prefers cooler conditions (no higher than 22°C).
These freshwater creatures usually stay in groups, occasionally entering the slightly brackish waters at estuaries, but never venturing out to sea.
Appearance
The peled looks compressed from the sides, its body is high, oval in shape with silvery scales, close to each other. Its back rises steeply behind its head and is almost completely black. In addition, the head and dorsal fin are dotted with small black spots. Unlike other salmon species, the peled has more gills (49-68) and its upper jaw is slightly longer than the lower one.
During breeding, the color of the fish changes. The back and head acquire a blue-green tint. When the fish goes to spawn, white tubercles form on its sides, in males they are more pronounced. The locals call them a scattering of pearls.
Food
In autumn and winter, peled feeds mainly on zooplankton, mollusks and small crustaceans. In summer, it consumes mainly larvae and pupae of insects; large specimens can feed on caviar, fry of roach, perch and crucian carp.
When spawning migration or spawning occurs, the fish either does not eat or consumes only a little food. In Russia and other countries where this fish is caught, its catch is reduced during this period, waiting until it “works up weight” again.
Habitat
Cheese is found in abundance in the rivers of the Arctic Ocean, from the rivers of the Komi Republic to the cold Chukchi lakes. It can also be found in abundance in the Ob and Irtysh rivers. In addition, it is also present in the Khabarovsk Territory in the area of the Amur River.
This fish loves to live in rivers and lakes with a slow moving current, where there are two types of whitefish - common and dwarf.The difference in preferences between young and old fish is that juveniles tend to stay near the water's edge, while adults will swim alone in the deep.
As soon as the ice melts in spring, the peled swims to the floodplains at the bottom of the rivers and up their tributaries in search of food. When the water level drops back to normal, the fish migrate back to their usual habitats.
How and when to breed
The beginning of reproductive ability is directly related to environmental factors and, first of all, to the amount of food available. As a rule, cheese is capable of reproduction from the age of four.
When ice sets in the lakes in November, spawning begins there; whereas in the rivers it occurs from September to December, when the water temperature does not rise above 8 degrees Celsius. Large individuals start their spawning journey earlier than small ones; these large fish rise upstream and, after spawning, have time to swim down the river, while small ones remain at the spawning site for the winter.During this period, fish are caught very poorly, as they reduce their food to a minimum.
During spawning, females produce from 9,000 to 85,000 eggs, the diameter of which is one and a half millimeters. Pairs create their spawning grounds in places with a mixture of pebbles and sand at the outlet of underground springs, where the water does not freeze. After the ice melts, after about five months, the 8mm larvae hatch and consume nutrients from their yolk sac for a few days before moving on to feeding on zooplankton.
Types of fish
Depending on habitat and size, there are three types of peled: river, lake and dwarf.
The first grows rapidly and becomes sexually mature by the age of three. Spawns in areas with strong currents. The second species, as the name implies, lives in tundra or taiga lakes and reaches 50 cm in length and 2 kg of body weight, with a maximum lifespan of 13 years.
Expert opinionZarechny Maxim ValerievichAgronomist with 12 years of experience. Our best gardening expert.Ask a QuestionThe third species lives in small lakes where there is less food; their length usually reaches 30 cm, and weight - 300-500 g.Nutritional value
The energy value and calorie content of 100 grams of peled fish fillet depends on how it is cooked. However, when raw, the total energy value of 100 grams of peled fillet is approximately 118 kilocalories (kcal).
Despite the low amount of fat in peled, it is a good source of protein and many other beneficial nutrients. If peled fish is cooked with oil or other ingredients, its calorie content may increase. Therefore, when cooking peled fish, it is important to consider all the ingredients and cooking methods in order to control the calorie content of the dish.
Useful properties
Peled fish fillet is a valuable source of many useful substances. It is rich in protein, iron, zinc, phosphorus and B vitamins. Read more about some of them:
- Protein: Peled fillet is rich in high quality protein, which is the main building material for tissues and muscles. 100 grams of peled fillet contains about 20 grams of protein.
- Iron: Peled fillet is an excellent source of iron, which is necessary for blood formation and immunity. 100 grams of peled fillets contain about 1.3 mg of iron.
- Phosphorus: Peled fillet is rich in phosphorus, which is necessary for he althy bones and teeth, as well as for the normal functioning of cells and tissues. 100 grams of peled fillets contain about 240 mg of phosphorus.
- B vitamins: Peled fillet contains a lot of B vitamins, which are necessary for the normal functioning of the nervous system and metabolism. For example, 100 grams of peled fillets contain about 0.4 mg of vitamin B1 (thiamine) and 0.5 mg of vitamin B2 (riboflavin).
- Omega-3 fatty acids: Peled fish contain high levels of omega-3 fatty acids, which are important for heart and vascular he alth, lowering blood cholesterol levels and preventing the development of inflammatory diseases. Omega-3 acids in peled fillets are found in fatty tissue, so to get the most benefit from them, it is better to choose fish with a high fat content.
Syrok meat has a number of positive effects on the human body, including:
- improving the functioning of the digestive tract, skin and mucous membranes;
- blood pressure regulation;
- maintaining optimal acid-base balance;
- strengthening bones and tooth enamel;
- normalize glucose levels;
- help fight depression;
- relieve stomach cramps and protect against toxins.
In addition, it can slow down the aging process, increase endurance, fight chronic fatigue and improve sleep quality. Moreover, peled supports the he alth of the heart muscle and reproductive system, is useful for weight loss, as well as for arthritis and arthrosis.
About peled caviar
The nutritional value of cheese fish caviar may vary depending on the manufacturer and method of preparation, however, on average, 100 grams of peled caviar contain:
- Calories: approximately 250 kilocalories (kcal).
- Proteins: 28g
- Fat: 16g (including 2.4g omega-3 fatty acids).
- Carbs: 0g
- Cholesterol: 115 mg.
- Sodium: 850 mg.
- Potassium: 280 mg.
Peled caviar also contains antioxidants that can help protect cells from damage caused by free radicals. Consuming peled fish roe may help improve heart, brain, and eye he alth, as well as maintain he althy skin and hair.
Peled caviar is a rich source of protein and he althy Omega-3 fatty acids. However, it also contains high amounts of cholesterol and sodium, so people with high cholesterol or hypertension are advised to consume caviar with caution and in moderation.
A simple recipe that can be used for s alting peled fish caviar at home.
Ingredients:
- 500 grams of fresh caviar.
- 2 tablespoons of s alt
- 2 tablespoons of sugar.
- Peppercorns to taste.
- Bay leaf (to taste).
Instructions:
- Prepare fresh caviar by cleaning it from films and fatty veins.
- Mix s alt, sugar and peppercorns.
- Sprinkle the mixture of s alt and sugar evenly over the entire surface of the caviar, massage it well.
- Place the caviar in a container, press it on top with a light weight (for example, a board on which you put the load) and leave for a day in the refrigerator.
- The next day, check if there is liquid in the container, if there is, drain it. After that, press the caviar again and leave it in the refrigerator for another day.
- Repeat the process of pressing the caviar and drain the liquid, if any, for 3-4 days until the caviar is ready.
- Cooked caviar can be stored in the refrigerator for up to two weeks.
Important: Special care and hygiene must be observed when handling raw fish to avoid contamination by bacteria and other harmful microorganisms.
Tips for fishermen
Syrok is a very wary fish, so it's hard to get close enough to catch it. To successfully catch a peled, you need the right equipment and long-range casts.When she bites, there should be a quick but precise hook, without any delay. The lips of the cheese are soft, so the fish will not break if the hook has time to go deep. Fishermen especially enjoy playing big fish as they offer quite a bit of resistance.
Choosing a fishing spot
The flocking peled prefers areas with strong currents and dense vegetation near the coastline. Sea waters are not for cheese.
Expert opinionZarechny Maxim ValerievichAgronomist with 12 years of experience. Our best gardening expert.Ask a QuestionIt usually stays in the water at a distance of about a meter from the bottom, occasionally surfacing to hunt insects. Its location can be determined by noticing the ripples and diverging rings on the surface.When is the best time to fish
River cheese can be found and caught throughout the year, regardless of the time of day or weather conditions. However, during spawning, fish consume little food, so they are less likely to be caught.
What bait to use
In summer, cheese is caught with a float rod, which has a 5-meter long rod and a light float that keeps the bait afloat. Use a 4 or 5 hook with 0.2mm monofilament.
In order to attract fish, the bait must be in motion. In fly fishing, dry sinking flies are used as natural baits; curds generally prefer bloodworms, earthworms, mosquitoes, horseflies, amphipods and sliced clams.
Winter fishing is different in that at a depth the sinker-shot is attached at a distance of 70 cm from the hook. Before fishing, a handful of dried and frozen insects are scattered into the hole; an additional 1-2 meters of ice around the hole is covered with snow. At this moment, the bait can be cast close to the surface (6-10 cm from the bottom edge of the ice). If there are no bites, then the bait should be kept at a distance of one meter from the bottom.
Recommendations for working with fish
Curd has relatively few bones, they include only the spine, ribs and the head itself. This makes it easy to fillet fish without worrying about small bones getting in the way. The spine and heads are often used in broths and sauces, while the pulp is typically used in gourmet dishes.
How to store it
Peled, can be refrigerated on ice for up to two days or frozen to increase shelf life up to four months. Gutting the fish before freezing will help keep it even better and longer. S alted or hot smoked carcasses can last up to 10 days if stored at 0-2°C.
How to choose fish
Finding cheese in a regular grocery store is quite difficult. It is usually sold in specialized stores near fishing areas and online stores. Prices depend on the condition and size of the fish, as well as the area.In the regions, a freshly frozen carcass costs from 220 rubles, while in the capital - up to 550 rubles. At the same time, dried and smoked peled costs twice as much.
Choosing fresh peled in the store is not an easy task, but there are a few signs to look out for:
- Smell: Fresh fish should have a light and fresh scent from the sea. If the smell is strong, sharp or has an unpleasant hue, then this is a sign that the carcass is stale.
- Eyes: Should be clear, prominent and shiny, without cloudiness or bulging. If they are dull, sunken or lifeless, then this is a bad sign.
- Hide: shiny, without dryness or mealy. If the skin is dull, dry or has a white film, you should refuse to buy.
- Gills: Should be red, moist and odorless. If they are gray, dry or have an unpleasant odor, then the product is spoiled.
- Meat quality: the fillet should be elastic, not sticky to hands and not show signs of decomposition.
- Package Date: Pay attention to the packing date. If the expiration date has passed, it is life-threatening to use such a product.
If it is possible to choose fish at the market, it is best to buy carcasses lying on ice in places where the fish is cooled immediately before being sold. This guarantees the freshness and quality of the product.
Cooking recipes
It is preferable to dry curds in spring or autumn, when the carcasses are fatter. Start by s alting them. Place a layer of s alt on the bottom of an enamel pot or bowl. Sprinkle generous amounts of white crystals on both sides of each fish and arrange them back to back in successive rows. Cover with a lid and press down with something on top until the moisture starts to come out. Leave the curd in a cool place for 2-12 days depending on its size.
Once the peled is firm, rinse the carcasses and let them soak in a bowl of cold water for 4-5 hours.If you skip this step, the fish will be dry, overs alted, a white film will appear on it, which will quickly oxidize. After soaking, remove any slime from the carcasses, then hang or spread them outside to dry (if necessary in gauze), depending on weather conditions and the size of the fish.
Smoked peled, oddly enough, is good for the heart, brain and digestive system. It is able to strengthen the immune system, bones and prevent caries, and also promotes metabolism and maintains youthful skin and hair.
Cold smoking allows you to keep most of the useful components unchanged, and hot smoking reduces cooking time, but kills useful substances. It is recommended not to consume smoked cheese more than once a week due to carcinogens in fish smoke that can cause cancer.
In the oven
Recipe for cooking peled fish in the oven.
Here's what you need:
- Peled fish (about 1 kg)
- 1 lemon
- 2 garlic cloves
- 2-3 sprigs of fresh rosemary
- 2 tbsp olive oil
- S alt and pepper to taste
Instructions:
- Preheat the oven to 200 degrees Celsius.
- Prepare the fish, wash it inside and out, remove the head, tail and entrails. Don't forget to remove scales and sharp bones.
- Cut the lemon into thin slices and finely chop the garlic.
- Put some slices of lemon, garlic and rosemary inside the fish.
- Brush the fish with olive oil and season with s alt and pepper to taste.
- Place parchment paper or aluminum foil on a baking sheet, then place the fish on it.
- Place the tray in the oven and bake the fish for about 20-25 minutes, depending on the size of the fish.
- You can check the readiness of the fish by cutting it in the thickest place. The meat should be white and well done.
Serve the peled fish hot with extra slices of lemon and fresh rosemary on top.
Fried peled in a pan
Ingredients:
- Peled fish (about 1 kg).
- 1 egg.
- 1 cup breadcrumbs or breadcrumbs.
- 1/4 cup flour.
- 2 tablespoons vegetable oil.
- S alt and pepper to taste.
Instructions:
- Prepare the fish.
- Crack an egg into a bowl and beat it with a fork.
- In another bowl, add breadcrumbs or breadcrumbs.
- Pour the flour into the third bowl and s alt it.
- Heat a frying pan over medium heat and add vegetable oil.
- Butter the fish and season with s alt and pepper to taste.
- Dip each piece of fish first in the flour, then the egg, and finally the breadcrumbs or breadcrumbs. Coat the fish well with breadcrumbs on all sides.
- Place the fish in the pan and fry it for 3-4 minutes on each side until the breading is golden and crispy.
