Grayling 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
Grayling, a well-known member 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, and 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 beneficial properties.
Appearance
The grayling's body is long and wide at the sides. Its scales are small and fit tightly together. The head is small with a small mouth containing tiny grater-like teeth. The color of the fish varies depending on its habitat. It often has a gray-green back, light gray sides with faded brown stripes, a silvery-white belly, brownish-orange paired fins, and purple unpaired fins with dark spots or stripes. It reaches approximately fifty centimeters in length 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 broad, spotted dorsal fin, which looks like a sail when it rises above the surface of the water.
Habitat
These interesting looking fish are found only in the Northern Hemisphere and live in cold lakes and rivers with rocky bottoms. 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.Grayling also live in mountainous areas and clear waters throughout Europe and Siberia, with catches estimated in the millions.
In addition, grayling are present in northern rivers that flow into both the Arctic and White Seas. In general, although they have a wide range, they are found only in Eurasia with one exception: the Alaskan species is found only on the peninsula of the same name.
To distinguish species or subspecies, their names often refer to their habitat; for example, West Siberian grayling is found in rivers in the west of the Siberian region, and Mongolian grayling, respectively, in lakes and rivers of the country of the same name.
About grayling meat
Far Eastern grayling, although it belongs to the salmon family, is not a red fish. Its flesh is dense and has a pinkish tint. It is tender and flavorful, with a moderate amount of fat; Thanks 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.
Grayling, thanks 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 regulate the digestive system, promotes efficient absorption of nutrients and improves the strength of the body's immune system. From the age of one, children can be given fish in pureed form.
Grayling meat is famous for its delicious taste, similar to the taste of trout. It is especially loved by gourmets and seafood fans. In numerous tourist routes of Karelia and Altai there are restaurants serving dishes from this fish; These establishments enjoy an excellent reputation.
Some people believe that it has a smell reminiscent of fresh cucumber, mistakenly believing that it is whitefish. Among taiga hunters it is customary to say that: “Grouse has the smell of game, and grayling smells of fish.”
In fact, this aquatic creature has the smell of a good fish, which makes it an especially valuable catch.
Its skeleton consists mainly of the spine and ribs, with only a few small bones scattered throughout the body. They can be easily removed when filleting or cutting salted or smoked grayling.
His lifestyle reduces the risk of any infection with helminths or infectious diseases; therefore, it is eaten raw, but lightly salted for taste. The most popular dish made from raw grayling 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 care about their figure and health. In addition, eating grayling fish can help improve vision, skin and general condition of the body.
Despite the fact that grayling is an oily fish, its meat is easily digestible. Buying from unreliable sellers and storing fish improperly can be dangerous. It is best to buy a product in a store only when you are sure that they have everything you need to process and store it.
Calorie content
The nutritional value of grayling fish fillets varies depending on the cooking method.100 grams of raw fillet 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. Thus, 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
It is recommended to prepare this product immediately after purchase. If you are not planning to do this anytime soon, it should be placed in the freezer at a temperature of at least -12°C. Defrosting is not recommended as it will reduce the quality of the product.
Salted or smoked fish can remain frozen and still retain its nutritional value and quality. Fresh fish should be stored in the refrigerator at a temperature between -2 °C and +2 °C for no more than one day.
