Whitefish is a fish of the salmon family. Most representatives of the genus are found in cold rivers and lakes, but some species are anadromous. They can spend part of their life in salt waters, and spawn and grow to sexual maturity in fresh waters.
Whitefish are common in northern Russia, Europe, America, and Asia. Freshwater forms are often found in the rivers of Siberia, Onega, Ladoga, Lake Constance, and Lake Baikal. Marine species live mainly in the Arctic Ocean basin, the Baltic and North Seas, and the Gulf of Finland.
In natural habitat
The fish got its name due to its ability to jump out of the water. But this is not the main feature of the individuals. Representatives of the genus differ from other salmon in the shade of their meat. Their color is white, and their caviar is orange-pink.
The diet of fish is varied. They can eat plankton and small waterfowl: eggs, fry, crustaceans. Maximum size - 80 cm, weight - up to 13 kg. Mostly there are individuals about 50 cm, weighing 1–3 kg. Whitefish live up to 20 years, but fish that are 5–6 years old are more often caught. The photo shows that the scales of waterfowl are dark silver and small. The body is oblong, the head is medium size.
The whitefish has a tender fillet. It is also valued for its medicinal properties. Meat is rich in fat-soluble vitamins, which are completely absorbed in the body.
Lake whitefish
The article reveals the benefits of whitefish, the characteristics of its effect on humans in the presence of diseases, possible harm and contraindications. You will also learn the differences from other fish, the rules of selection and preparation.
What does whitefish look like and where is it found?
The individual external characteristics of whitefish are difficult to distinguish, since all varieties are almost identical. It is usually steel-colored, with darkening on the back. The fins are also dark. There are representatives with a black tint against a general grayish background.
The head of the fish is disproportionately large, relative to the flat carcass. According to type, whitefish are divided into 3 categories:
- small-timenaceae;
- medium stamen;
- multistamen.
These are gill rakers, which have different numbers in different species, from 15 to 64.
In shape, the stamens are smooth or ribbed.
Where and when do whitefish spawn?
Fish begin to spawn when they reach the age of 4-6 years. Males mature earlier than females. Spawning begins in the fall and can continue into the winter months. The period when females spawn can last from mid-September to January. Reproduction time depends on the temperature regime in individual reservoirs and the duration of autumn. Spawning begins when the temperature of the surrounding liquid drops to +1.5...+5°C.
To reproduce, any form of whitefish, which spends most of its time in lakes and seas, moves to shallow water with standing water. Prefers a sandy or pebble bottom. At one time, the female spawns from 20,000 to 35,000 eggs onto rocky areas or coarse sand; the whitefish then returns to their usual habitats. The caviar is light and small. The fish does not cover the clutch.
The fry are born after 200 days.
To get tastier, cleaner caviar, fish farms stop feeding whitefish a month before spawning.
Whitefish sizes
Whitefish can be massive and small, so the weight varies between 12-13 kg, with a maximum length of up to 80 cm. The meat is white, despite being a red fish. These waterfowl live in the wild for about 20 years. Due to such species diversity, their distribution area in nature is expanded. Whitefish can be called both a freshwater fish and a sea fish, since it feels equally comfortable in fresh and salt water bodies, at depth and in the upper water layers. There are predators and planktivores that feed exclusively on plankton. They live in many basins of Russian territory, including the Arctic Ocean. You can often find such fish in the Strait of Finland. A unique subspecies of whitefish, Coregonus lavaretus baunti, is common in the Baunt Lakes. The foreign subtype has settled in reservoirs: Alaska, North America, Canada, Switzerland.
How to choose a product on the counter?
Breakout caviar can be found on the shelf of almost any store. The choice is so diverse that you can get confused. To buy a quality product, follow these recommendations.
1. First of all, shake the jar of broken caviar. What will it give? This way you can understand whether it is made according to GOST or not. According to the rules, the used container must be completely filled with caviar. Therefore, the contents of the container should not dangle when shaken.
2. Take a close look at the appearance of the product. The jar must be intact. If the cap is swollen or damaged, the eggs will contain foreign bacteria and germs. But this does not indicate the quality of the food product.
3. Study the composition of the delicacy. The components used should only include caviar itself, salt, vegetable oil and some preservatives (E200, E211 and E400), which prevent the contents from deteriorating and drying out. If any other ingredients are indicated on the package, then you should think carefully about whether you need such a product.
4. Open the jar and take a closer look at the contents. A real, properly prepared product should not resemble puree in consistency. Salted caviar of pollock or any other fish should be easily separated and have a clear round shape.
We suggest you read: How to salt pink salmon and other salmon caviar at home
Chemical composition of whitefish
The wide range of beneficial properties of whitefish is due to its rich biochemical composition, as well as harm. Whitefish meat is especially valued for its omega and other fatty acids, which are important for the functioning of the human body. The intensive increase in fat is explained by the habitat of the fish - northern waters.
The benefits and harms of whitefish are directly related to the chemical component
It contains:
- vitamins: A, E, D, PP;
- macro- and microelements;
- polyunsaturated and monosaturated fats;
- Omega-3 acids.
Despite the large fat content, whitefish meat, unlike animals, only provides benefits and does not cause harm, due to its easy digestibility.
Breakout caviar - what is it?
Fish caviar has long been considered a tasty, healthy and expensive delicacy. This product today is still an indispensable snack at any friendly snack or holiday table.
This food product can be classified into several types. Housewives prefer to cook one type of caviar on their own or buy it in a store - punched caviar. What is this product? The publication will answer this question. But first, you should consider the types of caviar and how to obtain it.
Caviar classification
When choosing this food product, you should first of all pay attention to what fish it comes from. Based on this criterion, it is customary to distinguish the following types of caviar.
- Red. It is obtained from sockeye salmon, chum salmon, pink salmon and other salmon fish.
- Black. This is the caviar of beluga, sturgeon, stellate sturgeon, sterlet and other sturgeon fish.
- White (or yellow). This is the caviar of river fish (pike, pike perch, roach, mullet, ram, and so on).
- Pink. It is obtained from fish such as whitefish, pollock, cod and so on.
- Flying fish roe (tobiko). It is an imitated product, that is, obtained artificially. This is protein, or surrogate caviar.
This product can also be classified according to extraction technology and processing method. The following types are distinguished.
- Breakthrough.
- Grainy.
- Yastychnaya.
- Troishnaya.
- Pressed.
The article will focus on the first type - punched caviar. What this is will be discussed further.
Extraction methods
This product can be obtained in several ways:
1. The lower part of the fish’s abdomen is slightly incised, and then the eggs are literally squeezed out. The animal does not die from such manipulations, it remains alive, and therefore can produce eggs again and again.
2. The belly of the fish is cut and the bag is removed from the film - yastyk. It contains a product that is salted right there. After some time, the caviar is taken out by hand and packaged in jars.
3. The belly of the fish is ripped open and the ovary is removed from it. Its contents are passed through a screen - a special sieve - to separate the eggs from each other and from the film. Punching is done using a machine or manually. This method allows you to remove all the film from the eggs. Thanks to this they have a more pleasant consistency. This is exactly the kind of product that can be called a breakthrough product.
Breakout caviar - what kind of product is it?
Summarizing the above, we can draw conclusions about the origin of this delicacy. Breakout caviar is initially found raw in the ovaries of the female fish, in the ovaries. They are small bags made of very durable but thin film. It is the presence of yastyk that determines the further nutritional and taste qualities of the product.
The eggs are freed from the eggs by rubbing them through a screen. Only after this does salting take place according to a specific recipe. As a rule, manufacturers use vegetable oils and various preservatives.
Product benefits
People talk a lot about the benefits and harms of salted caviar. It is worth noting that it contains a large amount of protein, which improves the functioning of all body systems and promotes cell regeneration. The composition is also rich in fats, which improve the functioning of the brain and visual organs.
Experts note that adding broken caviar to the diet will help prevent the occurrence of some serious diseases: osteoporosis, rickets and others. That is, this is not only a tasty, but also healthy dish.
Is there any harm from using it?
In general, doctors do not say that this product can somehow negatively affect health. The only exceptions are those cases in which people have a tendency to develop allergies to seafood. Also, punctured caviar can cause swelling of the limbs due to the accumulation of excess fluid in the tissues. Therefore, if you are prone to swelling or allergies, it is better to avoid eating this delicacy.
We should talk a little about the popular breakout caviar of such fish as pollock, cod, whitefish and grenadier.
Pollock caviar, punched
Breakout pollock caviar is not very attractive in terms of external characteristics. It has a light yellow color, a specific smell and a pronounced salty taste. However, it is quite a nutritious and inexpensive product. The content of microelements and minerals in it is simply amazing!
Caviar contains vitamins PP and B, omega-3 polyacids, various amino acids and lipids. The product is rich in iodine, so it is able to prevent the occurrence of various endocrine diseases and pathologies of the fetus in the womb. The nicotinic acid included in the composition improves coordination of movements, memory and dilates blood vessels. As you can see, the benefits of punched pollock caviar are obvious.
The calorie content of the product is low - one hundred grams of caviar contains approximately one hundred and thirty kilocalories. This indicator suggests that this delicacy can be consumed even by people who are overweight.
Is it possible to say anything about the dangers of pollock caviar? In general, it is doubtful and unlikely. But doctors recommend using this product with caution for those who have a history of serious liver and kidney diseases. You should also avoid it if you have seafood intolerance.
Cod caviar
Cod is an Atlantic game fish. It has a very appetizing caviar, which has a rather delicate and pleasant taste. In addition, it is rich in beneficial vitamins. These are A, E, D and the entire group B. Cod caviar also contains minerals such as iron, magnesium, phosphorus, potassium, calcium and zinc. They perfectly strengthen bones and improve the functioning of the cardiovascular system.
Breakout cod roe contains very little fat and calories. Therefore, due to its usefulness, nutritionists recommend that many people include this delicacy in their diet. It will bring many benefits to the elderly, people watching their figure, regularly experiencing stress or physical activity.
It is worth noting that during the salting process, cod caviar does not lose its chemical properties, valuable food and nutritional qualities. Usually it is packaged in glass jars, thanks to which the exquisite fishy taste and aroma is preserved for a long time. Caviar is ideal for preparing various appetizers, sandwiches, salads and sauces.
Grenadier roe
This fish is also called macrorus and rattail. This is a commercial species, related to cod, which lives at depth in cold ocean waters. The eggs of this fish are so nutritious and tasty in their composition that they can be compared to salmon delicacies. They contain proteins, iodine, phosphorus, manganese, nickel, omega-3 amino acids and much more. The use of this product will have a positive effect on the entire body: cell regeneration is normalized, bones are strengthened and the acid-base balance is improved.
Despite all its usefulness, doctors do not recommend overusing cod caviar. This is explained by the fact that it is quite high in calories compared to the above-mentioned products. There are approximately two hundred and twenty calories in a one hundred gram jar.
Whitefish caviar
Whitefish is a commercial fish of the salmon family. She also has a number of positive properties and qualities. The delicacy has a rich mineral and vitamin composition. It improves metabolic processes, strengthens the heart muscle, and serves as a preventive measure for endocrine diseases and such serious diseases as heart failure. The product has no contraindications for use. The only exception is individual intolerance. The delicacy has a pinkish color. This makes it look unappetizing to some. But otherwise, salted whitefish caviar is very tasty.
How to choose a product on the counter?
Breakout caviar can be found on the shelf of almost any store. The choice is so diverse that you can get confused. To buy a quality product, follow these recommendations.
1. First of all, shake the jar of broken caviar. What will it give? This way you can understand whether it is made according to GOST or not. According to the rules, the used container must be completely filled with caviar. Therefore, the contents of the container should not dangle when shaken.
2. Take a close look at the appearance of the product. The jar must be intact. If the cap is swollen or damaged, the eggs will contain foreign bacteria and germs. But this does not indicate the quality of the food product.
3. Study the composition of the delicacy. The components used should only include caviar itself, salt, vegetable oil and some preservatives (E200, E211 and E400), which prevent the contents from deteriorating and drying out. If any other ingredients are indicated on the package, then you should think carefully about whether you need such a product. Of course, some manufacturers are disingenuous and do not indicate all the components used. Or, on the contrary, they write on the label about those components that were not actually used. Therefore, it is better to buy products only from trusted companies.
4. Open the jar and take a closer look at the contents. A real, properly prepared product should not resemble puree in consistency. Salted caviar of pollock or any other fish should be easily separated and have a clear round shape.
Caviar storage
It is customary to store caviar mass in closed containers at sub-zero temperatures from two to six degrees. Each manufacturer determines for itself how long it is suitable for consumption. As a rule, this is one to seven months from the date of manufacture, which is indicated on the packaging.
If for some reason you do not want to buy ready-made caviar, but want to eat it, then you can prepare this delicacy at home. Let's look at two recipes.
Classic preparation of punched caviar
The classic recipe is distinguished by the fact that the caviar prepared according to it has a slightly salted taste. To make it, you will need a kilogram of any fish fish and eighty grams of fine non-iodized table salt.
At the top of the enamel pan, fix a special mesh with small cells. Ideally, it should be made of cotton or linen threads and reinforced with a wooden frame. This design will allow you to make better quality salted caviar. Place the jasts on the mesh and begin to gently press on them. You can use a spatula. It is important that all eggs are separated from the film bags.
Now you can fill the contents of the pan with table salt. Mix thoroughly using a flyer or wooden spoon. The mixture should be thick.
Lay a canvas at the bottom of a non-metallic container, and place salted caviar on top. Be sure to smooth it out with a spoon. After this, cover it with another piece of canvas and put it in the cold for four days. The optimal temperature is considered to be from zero to five degrees Celsius. After this time, the caviar is ready! It is best served with herbs and lemon juice, sour cream or thickened cream.
Preparation of granular punched caviar
For this recipe you will need: one kilogram of fish eggs, one hundred grams of fine table salt (without iodine) and fifteen milliliters of vegetable oil.
Place a strainer or fine mesh sieve on the pan. Pass the yasts through it. Pour vegetable oil over the caviar. Mix everything well, gradually adding salt. Cover the container with plastic wrap and put it in the refrigerator for three days.
Using this recipe, you can prepare wonderful breakout caviar of pollock or any other fish. It will taste better if served with finely chopped herbs.
Useful tips
- If you like saltier delicacies, then for any of the recipes take one hundred and fifty grams of salt per kilogram of yastyki.
- A few peas of allspice black pepper will help add some spice to the dish. Simply add them during cooking and remove them before serving.
Now you know what punched caviar means, what its benefits are and how it is mined. Today this delicacy is available for purchase to almost everyone. But be sure to try to cook it yourself using at least one of the recipes. This way you will know exactly what the dish is made of, and you can safely treat your loved ones to it. Try making morning breakfast sandwiches or snack sandwiches with punched caviar. They will definitely surprise you with their amazing taste. Bon appetit!
Sources: https://akulovka.com/blog/sig-ryba/ https://www.syl.ru/article/363113/proboynaya-ikra—chto-eto-takoe https://polzaivredno.ru/chernaya-ikra -polza-i-vred/
Useful properties of Whitefish
The benefits and harms of whitefish meat are taken into account in folk and traditional medicine. If the harm from eating fish is insignificant, then the beneficial properties are limitless. Therefore, whitefish is recommended by nutritionists for inclusion in the daily diet and for those who adhere to a healthy diet. Thanks to folic acid, meat is especially recommended for pregnant women, which contributes to the full bearing of the child.
Nutritionists advise gradually introducing it into the menu already at the stage of pregnancy planning, so that the expectant mother’s body is maximally saturated with useful components and gets used to the new product. Otherwise, fish meat can cause harm if suddenly included in the diet.
Useful properties of fish meat:
- has a positive effect on brain activity and the nervous system as a whole;
- normalizes hormonal levels;
- lowers blood pressure;
- makes capillary walls more elastic, prevents varicose veins;
- restores digestion;
- protects against the development of inflammatory processes in the gastrointestinal tract.
Due to its high nutritional properties, whitefish is useful for people who have suffered a serious illness and need recovery.
White caviar
Whitefish caviar, the properties of which allow it to be not the last rank in the ranking of fish embryos, belongs to a special type that distinguishes it from the usual red and black. This type is called white caviar. It is much more accessible than the “eggs” of noble fish, but its use is much wider. Sauces, salads are made from it, and added to omelettes and egg dishes. Unpeeled fried caviar is very tasty with onions and garlic.
It is often used in combination with bread toasts, which can emphasize the taste of the product.
Use of Whitefish in folk medicine
In traditional pharmaceuticals, useful drugs are produced based on fatty extracts from whitefish, including important Omega-3 acids. They are useful not only for replenishing this substance in the body, but also for prevention.
In folk medicine, not only pure meat is in demand, but also its various modifications - bone meal. Including fish meat in the menu will benefit a number of health problems:
- tendency to depression;
- increased irritability and nervousness;
- exhaustion;
- rickets;
- tuberculosis;
- anemia;
- avitaminosis.
Whitefish soups are cooked to strengthen the immune system and improve appetite. Bones, ground to a flour-like state, are used as a calcium supplement. Just drink it with milk.
Is there any harm from using it?
In general, doctors do not say that this product can somehow negatively affect health. The only exceptions are those cases in which people have a tendency to develop allergies to seafood. Also, punctured caviar can cause swelling of the limbs due to the accumulation of excess fluid in the tissues. Therefore, if you are prone to swelling or allergies, it is better to avoid eating this delicacy.
We suggest you read: Perch fishing in December - where to look, what to catch
We should talk a little about the popular breakout caviar of such fish as pollock, cod, whitefish and grenadier.
How whitefish is used in cosmetology
The benefits of whitefish have found their application in cosmetology, where fish oil and its beneficial properties are used. It is used both internally and externally without harm. All kinds of cosmetic products are prepared based on fat:
- hair strengthening masks;
- emulsions for the face with anti-aging properties;
- nourishing and moisturizing lotions.
Useful anti-cellulite wraps are also made with fish oil. They drink fat to strengthen the structure of the skin, nail plates and curls.
How to pickle whitefish caviar at home
Salting will not be difficult and will not take much time. To work, you will need several bowls, a colander, gauze and storage containers. Cooking process:
- Pour water into the pan.
- Add salt and throw in a few bay leaves.
- Put on fire.
- Clear the grains from the stems. A colander with large holes works well for this. It should be moistened with water and the eggs should be gently pressed so that they do not burst in the process.
- Pour the boiled brine over the caviar and stir without interruption for 2 minutes.
- Let cool for 15 minutes.
- Place three layers of gauze on a clean bowl. Place caviar on it, lift and hold until all the water has drained.
Place the product in a container with a lid. Keep refrigerated.
Classic recipe for punched caviar
For the recipe you will need a sieve. It can be replaced with a regular sieve. You also need to prepare an enamel pan, a wooden spatula and a spoon, and non-iodized salt.
To obtain whitefish caviar while preserving its beneficial properties, you need to:
- Place the screen on the pan.
- Place the yastyki on it.
- Press them carefully so that the eggs do not burst, but fall whole into the container. You can use a wooden spatula to push.
- Cover the caviar, peeled from the film, with salt at the rate of 80 g per 1 kg of eggs. If its crystals are too large, they should be crushed.
- Stir gently with a wooden spoon.
- Cover the bottom of the enamel container with canvas cloth and pour caviar onto it.
- Cover with the same material.
How to cook whitefish correctly
The whitefish carcass can be prepared in any way, which does not diminish its benefits. Usually prepared as follows: baked, stewed, stuffed, salted, smoked, fried in batter. There are few bones in fish and mostly large ones, which makes it possible to include fish meat in children's menus without fear of causing harm.
For dietary nutrition, it is recommended to steam healthy seafood. Since whitefish meat is extremely tender, it is impractical to cook - it disintegrates, turning into a shapeless mass. It is better to bake or fry.
Caviar classification
When choosing this food product, you should first of all pay attention to what fish it comes from. Based on this criterion, it is customary to distinguish the following types of caviar.
- Red. It is obtained from sockeye salmon, chum salmon, pink salmon and other salmon fish.
- Black. This is the caviar of beluga, sturgeon, stellate sturgeon, sterlet and other sturgeon fish.
- White (or yellow). This is the caviar of river fish (pike, pike perch, roach, mullet, ram, and so on).
- Pink. It is obtained from fish such as whitefish, pollock, cod and so on.
- Flying fish roe (tobiko). It is an imitated product, that is, obtained artificially. This is protein, or surrogate caviar.
This product can also be classified according to extraction technology and processing method. The following types are distinguished.
- Breakthrough.
- Grainy.
- Yastychnaya.
- Troishnaya.
- Pressed.
The article will focus on the first type - punched caviar. What this is will be discussed further.
Harm of whitefish and contraindications for consumption
Despite the wide range of beneficial properties of whitefish, there are also contraindications. The main harmful properties include individual intolerance to individual components in the composition and an allergic reaction to seafood.
Harm may occur if whitefish meat is consumed raw. This can lead to helminth infection. To avoid harm to health, purchase goods only from trusted suppliers. This is due to the fact that the fish is able to accumulate harmful elements in the meat, living in environmentally unfavorable areas.
Contraindications, possible harm
Fish should not be eaten if you are allergic to salmon and have an individual intolerance to substances in its composition. It is dangerous to consume the product in unlimited quantities due to the likelihood of an overdose of macronutrients, microelements and vitamins.
Side effects may occur:
- Stomach dysfunction (nausea, heartburn, diarrhea, increased gas formation).
- Excessive excitability or drowsiness.
- Deterioration of kidney function due to high protein content in the body.
A healthy person can eat white salmon meat 3–4 times a week, 150–200 g each. In adulthood, the daily intake should be reduced to 80–100 g.
Raw whitefish should be avoided. Fish meat may contain parasites.
