Marine edible fish prefer special habitat conditions. This provides for special fishing conditions, which require gear that differs from those used for river fishing. The group includes numerous families found in all areas of oceans and seas, southern, middle and northern latitudes, and salt water bodies. Most prefer the upper layers of water, where the greatest amount of oxygen is observed.
Peculiarities
During their evolution, marine life has adapted to increased mineralization.This allows them to live and develop normally even in very salty water or unfavorable conditions. Individuals differ from river ones also anatomically, which is associated with a different habitat. Most marine representatives do not have a swim bladder; the bones are stronger. But such fish can live not only in the seas; cases are not uncommon when individuals enter freshwater bodies of water and feel great.
Differences between sea fish and river fish:
- The sizes are large, the body is massive. Weight can reach several hundred kilograms; for example, the largest Shilbo catfish, which was discovered in 2005, was a representative of this species weighing 293 kilograms. The weight of a whale shark can exceed 3 tons.
- There is more biological diversity in the oceans and seas, which affects the lifestyle of fish. Conditions change quickly, so the inhabitants of water areas must be able to quickly adapt to them. For example, cartilaginous species can move in their sleep.
- Reduced sensitivity to oxygen levels and temperature changes. However, marine individuals are sensitive to wind and waves, moving to depths during storms.
- Marine meat is considered the safest and most delicious. Freshwater areas are polluted, and such fish often taste like mud. Marine species do not have these disadvantages; the content of nutrients is higher. But the meat is denser, although its taste is better.
The list of marine fish includes populations characterized by the following features:
- the main factor influencing the habitat is the wind, and not temperature changes, as for freshwater;
- the sizes are predominantly larger than for the inhabitants of small fresh water bodies, which is associated with the habitat;
- the activity is higher, the bite is better, it is intense, but requires the use of special means.
In strong winds and high waves, the fish go to deeper layers or the open sea, where the waves are lower. That is, during a strong storm, fishing decreases, but after it ends, some of the fish rise in search of food.
Beneficial features
Sea fish is distinguished by its rich composition and numerous beneficial properties. Meat contains micro- and macroelements, vitamins, and numerous beneficial substances that are indicated at any age. Despite the fact that some breeds are fatty, sea fish is ideal for a balanced diet and good nutrition. But for kids, preference is still given to river fish, which is easier to digest at this age.
Fish that live in the sea are divided into many species. These are pollock, salmon, hake, cod. They are rightfully considered the most useful, rich in vitamins E and B, Omega-3, iron, fluorine and many other substances. Perch meat contains an increased amount of phosphorus, which is necessary for the functioning of the nervous system. But pike perch is rich in various groups of vitamins; it is necessary for the normal functioning of the gastrointestinal tract.
Kinds
What is marine fish, and what types are there? These are all representatives that prefer salt water, and are found in different latitudes. The list is updated annually with hundreds of species.But all of them can be divided into the following groups:
- perch;
- flounder;
- cod;
- sturgeon, salmon and others.
red fish
Species of red sea fish are a generalized name for sturgeon, which are classified as delicacies. The most popular are salmon, distinguished by their characteristic pinkish or red tint of meat and delicate, delicate taste. These are valuable species, which include sturgeon, stellate sturgeon, beluga, sterlet and others. Species with a rich red color of meat include salmon, salmon, pink salmon, and trout. Nelma, white fish, and coho salmon have light meat.
Representatives of the group belong to valuable breeds. These types of marine fish are rich in magnesium, calcium, Omega-3. Meat also contains selenium, fluorine and other substances. It also contains many vitamins of groups A, B, PP, C and others, leucine, valine, arginine and other useful microelements necessary for normal life. It contains essential proteins and fats that are very easily absorbed by the body. The amount of iodine exceeds that for animal meat.
In addition to meat, these breeds are distinguished by black and red caviar, which is considered a gourmet product. This product is characterized by a high amount of fat, which means that caviar must be consumed carefully, especially for people who suffer from kidney disease. Caviar is also a rather heavy product for the gastrointestinal tract; it is not recommended for children under 3 years of age to consume it, as there is a risk of causing indigestion. But for adults, such a product in moderate quantities is very useful.
Ray-finned fish
The list of fish living in the sea includes approximately 95% of small-sized species. Almost every body of water has representatives of ray-finned species, for example, perch. The class got its name due to the special shape of the fin, which resembles a sharp feather.In terms of age, this group is one of the earliest and dates back 420 million years.
One of the representatives of the group is the mottled catfish, or catfish. Ray-finned species also include perch, cod, pike perch and many others. The meat has a rich composition, including beneficial amino acids, protein, and vitamins of almost all groups.
Sarganaceae
Striped sea fish belongs to the garfish, which prefer southern, tropical, temperate and subtropical latitudes. Dimensions can reach one and a half meters, for the most part they are predators. Food: small rocks and crustaceans.
The body feature of the striped fish is a flattened body with a jaw that in appearance resembles an elongated beak. The color is rich, rich, and there are representatives with blue and green colors and dark stripes. They can develop great speed due to their special, elongated body shape.
All representatives of the group are edible, but are usually used for local diets. The most famous are saury, tirosur, garfish.
Salmonidae
Also, we must not forget about salmon. This group belongs to the oceanic group and is distinguished by the need to migrate over long distances for spawning. It stands out for its meat, which has a characteristic pink or red color. The taste is delicious, delicate, and sometimes the aroma of fresh fish is compared to a light watermelon.
Dimensions can reach two meters, the appearance is well recognizable. Salmon are classified as commercial fish, but fishing is limited; some are raised on special farms in conditions as close as possible to natural ones. Not only meat, but also caviar is of commercial interest. The family includes trout, omul, salmon, chum salmon, coho salmon and others.
Fatty varieties
The fatty variety is most often a small sea fish or representatives that reach medium sizes. They differ in meat with a high fat content. Suitable for nutrition or diet, weight control. You can cook it in different ways, often small fish are dried, salted, or dried.
Mackerel
Mackerel species are a pelagic family that lives in the middle part of the water column, that is, representatives of the family do not sink to the bottom. The group includes Pacific species, as well as those that prefer inland seas. The body shape is special, allowing it to move quickly if necessary. The group includes bonito, tuna, mackerel and others that prefer warm waters.
cod
Edible small sea fish belonging to the cod family is a family that includes more than a hundred representatives. Most often found in the cold waters of the Atlantic and northern latitudes. The only species that prefers fresh water is burbot. They are distinguished by a well-developed caudal fin and two dorsal fins. They feed preferably on plankton and large food scraps. The group includes navaga, haddock, cod and others.
Herrings
Herring varieties of marine fish are large and medium. Representatives of the family are useful breeds. A characteristic feature is the absence of scales in the head area. Herrings are Pacific commercial species. They include sprat, herring, herring, sardine, anchovy and others. They live mainly in northern latitudes, where they are massively caught.
Flounder
Flounder is a marine edible fish with a round body.It is flat, the skin on the surface, instead of the traditional pronounced scales, is covered with hard growths that imitate a rocky bottom. This is a kind of protection tool, because it is difficult to notice such a “disguise”.
In shape it is a large, medium and small sea fish. Includes flounder, sole, galkan, halibut and other varieties. All members of the family are characterized by an oval or diamond-shaped body shape. They prefer to lead a bottom lifestyle, and some can be found at depth. Distributed in inland waters and coastal zones of Eurasia.
Perch
What other fish are there in the sea? Perches live not only in salt water, but also in fresh water, and are common in northern latitudes. Most in North America. Europe, Asia, increased volume is observed in the waters of the Azov and Black Seas. They are distinguished by a two-part fin, teeth in several rows and cheeks densely covered with scales.
The dimensions depend on the specific breed, for example, pike perch can have a length of 70 cm and weigh 4 kilograms. The back is dark green, with characteristic stripes on the sides. The reproduction rate is increased, which makes the breed commercial.
Sturgeon
What type of marine fish are sturgeons? In addition to the sterlet, it is a migratory species that can migrate to fresh water bodies. It is distinguished by its increased body size; its length can reach 4 meters. Prefers bottom layers. The main representatives are beluga, sterlet, sturgeon and others. The meat is considered healthy, black caviar is of interest.
White fish
White sea fish is one of the most common varieties. Some species are dietary, containing a reduced amount of fat. However, the protein volume is increased and exceeds 20 grams.In addition, such varieties are characterized by a high content of iron, phosphorus, and zinc.
The group differs into round and flat types. Flatfish include tilapia, halibut and flounder. Round ones include pollock, burbot, pollock, hake and a number of others. Some specimens can reach two meters in size. But most have a short or medium body length.
Industrial fishing is permitted by all countries. White fish prefer cold, salty water and are often found in inland seas. The population recovers quickly, that is, such a group belongs to replenished, valuable food sources. You can eat herring, mackerel and other varieties in salted, fried, baked, dried form.
All breeds of marine fish are distinguished by their rich composition, the presence of valuable substances and microelements. In addition, sea fish has an amazing taste and will be a good solution for a complete diet. It is not difficult to prepare; dishes based on sea fish have a light, pleasant taste and can be combined with a variety of foods.
