Char: what kind of fish, where it is found and how it looks, varieties and nutritional value
A fish called char is a representative of the salmon family that lives in the northern regions. It belongs to the ancient marine predators that lived on the planet before the Ice Age. It is renowned for its hardiness and ability to survive in very low temperatures. This fish has gained fame among gourmets, caused controversy among scientists and ichthyologists and is in great demand among anglers.
Description of species and subspecies
Loach is a fish of the salmon family that lives in the northern seas, including the White, Barents and Laptev seas. It got its name due to the apparent absence of scales on the body, which is a characteristic feature of its appearance.
The name "char" comes from the word "naked" , which means not covered with scales, naked. In fact, she has scales, but only on the sides and is so small and tight that it is impossible to immediately notice. Interestingly, the fish is able to change the color of the scales depending on the environment and season. In clear water, it takes on shades of blue.
The appearance of this representative of salmonids may vary depending on the subspecies and habitat, but, in general, this is a large fish, reaching a length of up to 1 meter and a maximum weight of up to 20 kg.
Characteristic external features:
- The body is elongated, laterally compressed, wedge-shaped. Something like a trout.
- The head is flattened, with long jaws and teeth. The eyes are bulging and raised high on the forehead.
- The scales seem to be missing, but they are there, just very small.
- Powerful backbone, elongated ribs.
- The fins are pressed to the body, the tail is truncated.
- Body colors vary with age and environment. But most often, juveniles are dark green in color with pinkish or dark spots on the back. With age, these spots are less noticeable, the color of the fish becomes uniform. The belly is white, sometimes also spotted, the fins are gray-white.
Lovers number several dozen subspecies and are of great importance in the ecosystem of the seas where they live. Like many other fish, they spend their lives in the depths of the sea, where they feed on small fish and other marine organisms. During spawning, which occurs in winter and spring, they rise closer to the surface and lay their eggs in the water.
They also have a high nutritional value and are often used in the food industry due to their large size and high protein content in meat.
The fish is known for its hardiness and is a coveted trophy for sport anglers. She is able to swim for hours without stopping and fight with the rod for quite some time. When caught, it quickly changes its direction of movement and jumps out of the water, trying to free itself from the hook. This is a very cunning and lively predator.
Depending on habitats, there are 3 main species:
- River char - lives in fresh waters of rivers and lakes. It has a dark brown back and a white or silver belly. There may be golden or yellowish markings on the sides and back. Looks like trout. The size reaches 60 cm, and the weight is up to 2 kg.
- Sea char - lives in the coastal zones of the Atlantic and the North Sea. This variety has brighter colors, which sometimes include yellow, green or blue.
- Lake - found in mountain rivers and lakes. It has a dark green back and a white or silver belly. There may be golden markings on the body. The size reaches a maximum of 40 cm in length, and the weight is 1 kg.
Far East
This is the common name for several species that live in the waters of the North Pacific Ocean, from Kamchatka to Alaska. It is found everywhere in the Kuriles, Sakhalin and the Baikal basin. This is a large fish, the body length reaches from 70 cm to 1 m, and the average weight is 4-5 kg, there are individuals weighing up to 12 kg. A characteristic feature of the appearance is a light color with a golden-bronze tint.
Kamchatsky
Inhabits the waters of the Pacific Ocean off the coast of Kamchatka and on adjacent islands, off the coast of the Bering, Okhotsk and Chukchi Seas. Reaches a length of 70 cm and weighs up to 12 kg. The color of the back is dark green, the fish is all strewn with white spots. During spawning it changes color. The meat has a delicate taste with a slight sweetness, but it is in this fish that parasites are most often found, which must be taken into account. It is allowed to catch it all year round.
Boganidsky
Inhabits the rivers and lakes of Siberia and the Russian Far East. Not found in mid-latitudes. It reaches a length of up to 60 cm and weighs up to 2.5 kg. Life expectancy is 16 years. It looks unsightly - it has a dark gray back and silvery, with a white furrow, ventral and anal fins. Fishing is prohibited by law.
Arctic
Arctic char, also known as Arctic salmon, lives in the cold waters of the Arctic. This predator migrates from rivers to seas due to seasonal changes in water temperature and light, as well as in search of food and spawning sites. Moves to colder waters in summer and warmer, less lit areas in winter.
This is the largest variety, reaching a length of up to 95 cm and a weight of 15 kg. Body color changes from light green to brown with a silvery sheen (during migration). A characteristic feature are red spots on the back and sides.Lives up to 13 years. It feeds on small fish, crustaceans and other marine animals that are found in its range. Also, do not mind eating salmon caviar.
Mustached
Moustached char is a small freshwater fish belonging to the loach family. It has nothing to do with salmon. It lives in rivers, lakes and streams in Europe and northern Asia. The fish is small - up to 15 cm long, and up to 30 g. Lives for about 6 years. Outwardly, the mustachioed char has a short and wide body with a powerful head and a wide mouth. The body is covered with thick skin with dense scales and mucus. Color brown to green. Males have 6 whiskers on their heads, from which this fish gets its name. Its meat has no pronounced smell, is tough and contains a large number of small bones. It is a bottom-dwelling species that feeds on various invertebrates such as crabs, crayfish, mollusks and insects.
Distribution area
The distribution area of fish is extensive and covers water spaces in the northern hemisphere.It is found in the coastal waters of northern Europe, northern Asia and North America. In Europe, char is found in the cold B altic and White Seas, as well as in the Arctic Ocean. In Russia, char lives in the Arctic and Pacific oceans, as well as in the Northern Far East and Kamchatka. In America, char lives in the North Atlantic and Alaska.
Loach adapts to different conditions of water bodies, so it is easy to meet in rivers, lakes, streams and coastal waters of the seas and oceans. Most prefers cold waters.
Cost
You won't be able to buy the meat of this fish in ordinary supermarkets. The price varies greatly depending on the region and season. On average, in Russia, the price for 1 kg ranges from 300 to 1000 rubles for a freshly frozen carcass and from 400 to 700 rubles for a carcass. for a cold smoked carcass. Since fish is found in Russia, there is no need to import meat - all products are on the shelves of domestic catch stores.
Features of meat
Loach meat is considered a delicacy with a delicate taste and a slight sweetish tint, its texture is dense and soft. One of the features of meat is its low fat and calorie content, which makes it attractive to those who monitor their diet and he alth. What's more, it's rich in unsaturated fatty acids, an important part of a he althy diet.
On average, 100 grams of meat contains about 120 kilocalories. However, keep in mind that the exact number of calories varies depending on the size and method of preparation of the carcass.
Color
Shades of char meat are many, usually white or pale pink, depending on the age of the fish and its type. The color is also associated with the fish's diet - if it ate shrimp or crustaceans that have the carotenoid ostaxanthin in the body, then the meat has a rich pink hue.
Usually meat has a pink-beige color, which is due to the presence of myoglobin, a protein responsible for transporting oxygen in the muscles of fish. Females often have paler flesh than males.
However, in some species of char, the meat has other colors. For example, the meat of the Far Eastern char is bright red, while that of the Arctic char is white. Such shades are associated with the adaptation of fish to the characteristics of its habitat and diet.
In general, the color of char meat does not affect its taste and nutritional properties, but can be an important factor when choosing fish for certain dishes and culinary techniques. Statistics show that consumers prefer to buy carcasses with the most intense pink and red color. That is why some manufacturers add dyes to the fish feed to change its appearance and make the meat bright and rich. This practice is allowed in some countries but banned in others.
Bony
Fish meat is not bony like some other species. Rib bones are long, so they are easy to remove before cooking. The remaining bones are small and easily separated from the meat. The minimum number of scales on the body also simplifies the cleaning and preparation of the carcass. It is believed that the fillet of the Kamchatka variety of charr has the fewest bones.
Chemical composition
The chemical composition of this river fish depends on many factors, such as age, sex, growing conditions and nutrition. On average, 100 grams of meat contains about 18 grams of protein, 4 grams of fat and no carbohydrates.
Cholesterol is present, but its amount is not so high - about 50 mg per 100 grams of product. In addition, char meat contains unsaturated fatty acids (0.9 g), including omega-3s, which are considered beneficial for cardiovascular he alth.
Water is also present, approximately 80-85% of the total weight of the product. However, different processing methods (frying, boiling, baking) may vary in water content.
Meat has a dense texture, so it retains its volume when cooked in most cases. However, when cooked or grilled for a long time, it may lose moisture and shrink in size. In general, if you cook the carcass correctly, it will retain its shape and volume, as well as all the nutrients. The calorie content of the product is moderate (from 120 to 140 kilocalories per 100 g), however, smoking and frying increase this figure.
The muscle tissue of fish contains the following vitamins (value per 100 grams):
- Vitamin B12: 1.91 mcg.
- Vitamin B6: 0.20 mg.
- Vitamin A: 3 mcg.
- Vitamin E: 0.2 mg.
- Vitamin B1: 0.10 mg.
- Vitamin B2: 0.11 mg.
- Niacin: 1.8 mg.
- Folic acid: 13 mcg.
- Pantothenic acid: 0.7 mg.
It is rich in vitamin B12, which plays an important role in the formation of blood and the functioning of the nervous system. It also contains vitamins B6, B1, B2, as well as niacin, which is important for metabolism.
Loach meat is rich in various minerals: (quantity per 100 grams):
- Phosphorus: 260 mg.
- Potassium: 330 mg.
- Sodium: 78 mg.
- Magnesium: 26 mg.
- Calcium: 20 mg.
- Iron: 0.3 mg.
- Zinc: 0.5 mg.
- Copper: 70 mcg.
- Manganese: 0.05 mg.
- Selenium: 18 mcg.
These minerals are important for he althy bones, muscles, nervous system, cardiovascular system and other organs and systems of the body.
Useful and harmful properties
Regular consumption of this product provides many benefits for the body:
- The immune system is strengthened, as resistance to various ailments increases.
- The cardiovascular system improves, the risk of thrombosis, heart attacks and strokes decreases due to a decrease in the amount of bad cholesterol in the body.
- Muscle fatigue is relieved faster after exercise.
- Improves vision, skin, hair and nails.
- Blood vessels become stronger, and the work of the gastrointestinal tract normalizes.
- Reduced chance of developing cancer.
Selenium is not commonly found in food, but char has a selenium concentration in excess of 20 percent of the recommended daily allowance. To maintain he althy bones, regular consumption of this product is recommended. It is important to know that improper selection and preparation of this fish can be harmful. Therefore, it should only be caught from uncontaminated sources and purchased from trusted sellers with quality assurance.
Consumers should know:
- Poor quality product leads to food poisoning.
- Fish can contain parasites so it's important to cook the product carefully.
- Frying, smoking, and s alting can reduce the nutritional value of a dish while increasing its calorie and bad cholesterol content. For a he althier diet, it is preferable to eat boiled or steamed fish.
However, when eaten in moderation (200 grams per week), this type of fish has many he alth benefits.
For pregnant women and children
The product contains magnesium - the most important microelement necessary for the normal course of pregnancy. Including it in your diet will help make up for any magnesium deficiency in the body. If a woman is not allergic to salmon, she can safely include fish dishes in her diet, both during pregnancy and while breastfeeding. However, smoked, s alted, dried fish, canned fish and sushi should be avoided while breastfeeding.
The meat of this type of fish is suitable and even he althy for children, as its protein is easily digested by them. In addition, it also provides phosphorus and calcium, which are important for the development of their skeleton.
B vitamins are necessary for the growth and proper development of the child, and omega fats help strengthen the immune system. Char is not as bony as other types, however it is not recommended for children under three years old as it is too fat for them.
For the elderly
One of the main problems older people face is cardiovascular disease, so the benefits of fish in their diet are clear. As previously mentioned, fish is a key ingredient in preventing heart attacks and strokes.
It can also be helpful in preventing osteoporosis (weakening of the bones), which can potentially lead to fractures.
