What kind of fish is muksun - where is it found and what does it look like, the benefits of meat and preparation

Muksun is a noble northern salmon fish, a desired catch for many fishermen. Residents of the northern Russian and Siberian regions, where this species has been commercially available for many centuries, know very well what kind of fish muksun is. The fish is considered a delicacy, but the catch of its wild representatives is limited and regulated by environmental services. Increasingly, muksun is grown for commercial purposes in artificial reservoirs.

Description of the fish

Muksun is a close relative of the salmon species: whitefish and omul.The muksun species is the only one, there are no subspecies, that is, regardless of the habitat, all individuals look the same, the differences are only in size, there are also some nuances in color.

Muksun differs from its relatives - Pacific salmon species - in that it does not die after spawning. But the frequency of spawning in the described fish is low: only 3-4 times in its entire life. The main time of its life the muksun feeds and fattenes up fat, due to which it is considered a valuable commercial species. Representatives of the northern species spawn in late autumn before the water bodies are covered with ice.

The weight of an adult is determined by where it is found and how abundant the food supply is in the muksun’s habitat. Fishermen usually manage to catch small young individuals weighing up to 2 kg. Fish weighing up to 5 kg are less common, but in general muksun can gain weight up to 12 kg. The average body length of an adult is 50 cm. Northern whitefish live on average 20 years, sexual maturity occurs at 10-12 years. Muksuns feed on small fish and animal plankton: crustaceans, insect larvae, and mollusks.

The northern whitefish population has declined significantly in recent years. To such an extent that biologists propose to make the species listed in the Red Book. Spawning fish are especially defenseless, and important steps are being taken to protect them today. Thus, fish moving en masse to spawning grounds are accompanied by employees of the Inspectorate for the Protection of Animal and Plant World. But it is still impossible to keep track of all sections of the riverbed, as well as to catch all the poachers.

You can legally catch muksun, but you must obtain a license to do so.Officially approved reservoirs for fishing are artificial, where this species is grown. Northern whitefish can be caught in wild waters only as part of a competitive sport fishing event, since in this case the caught individuals are released into the wild.

Appearance

Muksun has a massive, elongated, laterally flattened body with a dorsal hump in mature individuals, characteristic of salmon species. The head and tail are slightly higher than the mid-horizontal line of the body, and there is an adipose fin. The scales are small and easy to clean off the body. A characteristic feature of the species is a significant layer of fat. The fish becomes especially fatty after spawning; during this period it actively feeds to restore strength.

The body color is camouflage, allowing it to hide in the depths of bodies of water. The bulk of the scales are silvery. In the area of ​​the back, the scales take on a brownish tint. And the belly is almost white. This is the color of the river muksun. But in lake specimens, the scales have a golden tint.

Northern salmon fish have excellent vision and developed spatial orientation. Like a true predator, muksun notices potential prey several tens of meters away. The oral cavity is small, designed for swallowing small prey. The lower jaw is pushed forward, thanks to which the fish is able to pick up mollusks and crustaceans from the river bottom.

The number of gill rakers reaches 70. Thanks to this, the muksun's gills have a high filtering capacity. This property is especially useful for young salmon fish that feed on animal plankton.

Habitat

Muksun is found exclusively in cold waters.In Russia, the main habitat of salmon fish includes the Lena, Yenisei, Ob basins, as well as the tundra Yakut and Yamal lakes. In addition to Russia, northern whitefish are found in the waters of Canada and the northern regions of the United States.

Muksun is a freshwater species, but it likes river mouths, where fresh water mixes with sea water and acquires a slight salinity. Therefore, despite the fact that the bulk of representatives of this species are noticed in fresh river and lake waters, some individuals are found in the coastal marine waters of the Arctic Ocean, where they are sent along with the ebb tides and outgoing flood waters.

Muksun feels great in artificial reservoirs and is a problem-free fish for commercial farming.

Northern whitefish live in the depths of water bodies. It prefers areas with a depth of 5 m. This preference is due to the ability to hide more reliably from enemies and calmly feed in the bottom area. Although the muksun does not have many natural enemies. These are mainly larger predatory fish. Such predators lie in wait for muksuns when they swim to the coastal zones of the seas.

About fish meat

Muksun is a delicacy and one of the most expensive fish caught in northern Russia. For 1 kg in Moscow stores you will have to pay 1000–1800 rubles. The high price is largely due to low catches due to the declining number of the species. It is noteworthy that since 1995, fishing for northern whitefish in the Mordyyakha riverbed has been prohibited; this river was chosen to restore the natural population of the species.

The calorie content of muksun is determined by how abundant the food supply is where it lives, as well as what time of year the fish is caught.It is preferable to buy northern whitefish in winter, when it accumulates maximum fat. The calorie content of muksun prepared in any way is 85-90 kcal per 100 g.

The content of BJU in 100 g of product depends on the preparation method.

Appearance and bonyness

Muksun has white meat, often with reddish streaks - blood capillaries. Salted fish appears darker due to oxidation. Smoked becomes golden yellow. But when frying and boiling, the color of the fish practically does not change.

A special delicacy is pale brown muksun caviar. After salting, it takes on a rich red color.

The skeletal basis of the species is made up of large bones of the spine and ribs. There are no small bones in the dorsal part at all. The fillet comes away from the skeleton well. Therefore, cutting and thinning the carcass is not difficult, and when tasting a fish dish you do not have to constantly remove small sharp bones from your mouth. There is no need to throw away the backbone and head; they can be added to the broth for richness.

Taste sensations

Delicious northern whitefish meat is distinguished by its tenderness and juiciness. Thanks to the rare spawning and active accumulation of fats by this fish, its meat becomes unusually tasty, melting in the mouth. Another characteristic feature of muksun meat is its pleasant fresh aroma, reminiscent of cucumber.

Beneficial features

The main value of muksun is its fat content. But these are not the animal fats that cause the accumulation of harmful cholesterol, but omega fatty acids that are beneficial for the vascular system.Since river salmon fish is found in northern reservoirs where water pollution is low, such a product can be considered clean and safe for health. In addition to fatty acids, muksun is rich in B vitamins, tocopherol, retinol, calciferol, phosphorus, and iron.

When regularly including this fish in your diet:

• metabolism improves;
• immunity is strengthened;
• the state of the circulatory system is normalized;
• maintains a healthy state of the nervous system;
• the condition of the skin, hair, and nail plates improves;
• Maintains brain performance and intellectual activity;
• The body's resistance to increased physical activity increases.

Are there any contraindications

You should not eat this fish only if you have an individual intolerance. Fried whitefish should not be eaten if you have kidney failure or disorders of the intestinal tract. Fatty fried fish can negatively affect the functionality of the liver, digestive tract, and pancreas.

Muksun can be introduced into a child's diet when the baby is at least one year old. Fish fillets must be pureed. From the age of two, a child can eat fish broth and boiled fillets. All fish dishes for children under 3 years old should be unsalted.

How to choose fish

Muksun is an expensive product, so you should choose it carefully so as not to throw away your purchase later. You should buy fish only in stores and from reliable sellers, and not in the market from dubious individuals. Store-bought products undergo sanitary and veterinary control and are stored in proper conditions, so you can be confident in their quality and the absence of infections and helminths.

High-quality chilled or frozen muksun does not have injuries on the body. The gills are reddish-pink.The eyes are clean, transparent, unclouded. The carcass smells slightly pleasant.

Fresh and frozen fish should be stored in the refrigerator at a temperature of about 0°C for no longer than 3 days. It can be kept in the freezer for several months.

How to cook it

Muksun is prepared in different ways. But, according to residents of the north, the real taste of northern whitefish can only be felt by tasting the raw product. Northerners traditionally eat raw fish, first freezing it at a temperature of -35°C to kill parasites that may live in the product. Stroganina from raw whitefish and sagudai are familiar dishes of Yakut, Khanty-Mansiysk, and Chukchi fishermen. Sagudai is marinated fish with spices and sauce.

It’s easy to prepare stroganina according to the northern recipe:

1. Freeze the fish. Also, place the plate on which the stroganina will be served in the freezer for a few minutes.
2. 10 minutes before cooking, remove the fish from the freezer. Let it melt, then it will be easier to remove the skin.
3. Cut off the fins. Cut the carcass lengthwise along the belly.
4. Place the fish vertically on your head and hold the tail with your hand. To prevent the carcass from melting at the touch of warm hands, wrap a waffle towel around the tail.
5. Carefully remove the skin from the carcass with a knife.
6. Cut the fillet into thin slices with a sharp knife. They will curl like shavings.
7. Place the stroganina on a cold plate. Salt, pepper, decorate with onion rings.

Muksun makes excellent fish soup, rich and aromatic. This fish can be baked, stuffed, smoked, stewed with vegetables and potatoes. Moreover, when smoking, the meat does not fall apart due to its density. Muksun goes well with herbs: parsley, dill.But you shouldn’t use strong-smelling spices; they will ruin the taste of the delicious product.