Hollet fish: description, why it is useful, recipes for cooking

Walleye is a fish that comes from the family of salmon. Very few people know about the existence of this representative of this family. This fish differs from salmon with its exceptional and refined taste. Also the loach has a rich composition.

Goltz: what kind of fish, what it looks like and where it is found

This fish is a predator. The name loach tells about the appearance of this representative of the salmonids. The fact is that he is covered with quite fine scales only on the sides of his own body. This fish lives in icy waters, and therefore it is the most northern of its family. Most of the char are found in the waters of the Arctic Circle.

What it looks like

The char is quite beautiful, compared to other members of the family. The coloration of this fish is completely different from other salmonids. It is very difficult to confuse with anyone in the family, due to the fact that he has almost no black spots. The loach does not possess black spots, but white and red shades. Also on their bodies can be found stripes of various colors.

The sides of the fish are colored in silvery tones, sometimes with pink spots. The back is in dark green, with a small number of small dots. The belly is always white, and the fins are gray, close to white. The char itself has the ability to change color. In clean running water it will have blue and blue shades, and its skin becomes much lighter. The brown color of the char means that the bottom of its habitat is filled with silt. When spawning occurs, the dots covering the body of the char become a brighter red color.

Despite the fact that there are quite a large number of subspecies of char, they have a lot in common:

1. The body is shaped like a torpedo.
2. The head is large, and the shape is flattened.
3. The eyes are located quite high and convex.
4. The lower jaw of the char is elongated, and the mouth is large.
5. The fat fin looks the same as in other fish species, but the shank is truncated.
6. The char never possesses large scales. It is covered with only fine scales, and only on the sides of the body.
7. The back and sides of this representative of the salmonids are either brownish-green or bluish-gray.
8. The body has a large number of white, pink and red dots.
9. On the belly during the spawning period, the spots always turn blood-red.

What feeds on it

The char, like other predator species, feeds on small fish. Also, various insects, crustaceans and plankton do not pass him by. The loaches are also very fond of eating salmon roe and cod fry. It is for this reason that other species are worsening in popularity. The minnows of the char feed on other fry and larvae.

Where does it live

The marine subspecies of char is found on subarctic and arctic coasts. During spawning, this species moves to the mouth of a body of water.

The lake char species resides exclusively in mountainous areas. In such water bodies, the fish can only grow to a small size of up to 40 centimeters in length. And the river char looks very much like a trout.

Species

The exact number of subspecies of this fish is still unknown. Despite this, the most famous are:

1. Arctic. Capable of reaching up to a meter in length and up to 15 pounds in weight. Lives in icy waters. Can live about 12 years.
2. Far Eastern. Found only in fresh waters. This species is often called the "lemongrass" because of the yellow spots on its body. This species is capable of reaching 50 centimeters in length. The meat tastes like pink salmon.
3. Kamchatka. This species of char mainly lives in the Bering Strait and Sea of Okhotsk. Kamchatka char is the most aggressive subspecies. He can even eat other members of the salmon family. Very often it breeds a variety of parasites. The weight of this species can reach 10 kilograms.
4. Boganid. Also, this char is called the "palia". This subspecies of fish lives exclusively in cold waters. They can be found in Siberia, Karelia. Individuals of this species of char may differ in coloration, depending on age and habitat. Boganida char is the smallest compared to other species. The fact is that where they live, there is a limited amount of food for them. The closer this fish is to the north, the shallower the size of the individual. By the age of 6, the fish is only capable of growing to 1 kilogram. It is forbidden by law to catch this feat of char.

Composition and calories

Fresh char has a lot of invaluable vitamins and trace elements. Copper, magnesium, calcium, phosphorus, potassium, sodium, iron and manganese are all in the composition of fresh char. Thanks to such a useful composition, it is able to get rid of problems with the liver, nerves and organs of the digestive system.

The caloric value of char per 100 grams is 135 kcal.

What is useful for the meat of char

General benefits

The great benefit in fish for a man gives a large amount of omega-3. It is thanks to these fatty acids, the human body develops defenses against inflammation. Also, these acids contribute to blood thinning, which allows you to get rid of blood clots.

Scientists have proved that even 100 grams of eaten char will make the body feel much better. The fact is that this amount contains the daily norm of vitamin E, B6, B12, iron, niacin and magnesium. Even salted and smoked fish, thanks to its high calcium content, is good for the human body.

For women

Lake char has a rejuvenating effect, which is a huge advantage for women. Scientists have proven that with the constant consumption of char meat, you can observe how the skin becomes more elastic and supple. Also, the number of acne on the skin of the face and body is reduced.

For men

Since char is a treasure trove of vitamins, it is good for everyone. For men, this fish will be useful because it strengthens the bones and joints in the body. With the constant use of char meat in men there is an increase in potency, which can not but rejoice, especially with age.

When pregnant

Doctors recommend eating char meat, especially during pregnancy and lactation. The fact is that this species of salmon has a lot of various vitamins, especially magnesium. The child in the womb needs a large amount of magnesium for the normal formation of organs. Magnesium is also used during the formation of the child's nervous system.

When breastfeeding

When breastfeeding the baby, a young mother also needs to consume the meat of the char. And all because he has a rich list of useful substances. It is with the mother's milk, the child will receive the necessary vitamins and minerals for his body.

For children

Fish char can safely give children to eat. Its protein is much better digested than the meat of animals and birds. The loach does not have a lot of bones, and the available bones are large. Also the meat of this fish is less fatty than salmon. Due to the large amount of vitamins in its composition, this species of salmon family will show only beneficial effects on children's bodies.

The usefulness of shrimp fish for weight loss

Due to the small number of calories, the loach began to be used in a large number of a variety of diets. Among the family of salmon almost all species are used in weight loss, but it is in the char the amount of fat is noticeably less. The same amount of protein in it is much more than in other types of fish. Because of this, char can be eaten for lunch and even dinner.

A char cooked, steamed, boiled, or even salted can be a basic food when you want to lose pounds. Also, this fish will be good for a healthy diet.

What are the benefits of beluga caviar and liver

The caviar of the char is actually very difficult to find. But if it did, you could enjoy its delicate and rich flavor. Such caviar can be found only in the place where the fish is caught, mostly in Kamchatka.

The liver, on the other hand, is used for making pâtés, and also, but rarely, it can be found in stores.

Goltz in diseases

Due to the large amount of omega-3, the cholesterol level is maintained in the human body. This means that the consumption of this fish prevents the occurrence of blood clots, and therefore avoids the risk of heart attack and stroke. Its frequent consumption helps to strengthen the bones, joints, as well as muscle tissues. Due to the large amount of B vitamins, you can strengthen the nervous system, which will help to better fight stress.

The large amount of selenium in the char contributes to the prevention of aging, and also fights the emergence of malignant tumors. If you have ophthalmic problems, you can fight them with the help of char as it is rich in vitamin A. It will also be useful for insomnia and sleep problems.

Harms and contraindications

The char is a powerful allergen. If there are problems with allergies, then you should avoid dating, and, even more so, eating this fish.

When buying char you should ask the seller where exactly this representative of the salmonids was caught. If it was caught in a wild pond, it is possible that it was infected with parasites. Such fish must be thoroughly treated, both culinary and thermal.

It is not recommended to fry char, because after frying its caloric value increases several times. Fried char may become the original cause of obesity.

How to choose and store char

You can find char mostly only frozen. Despite this, there are several ways to know the quality of the fish:

1. The body of a char should be silver in color, and there should definitely be spots on the sides.
2. In fresh and quality fish, the fins are always pressed against the body.
3. The fish should be straight, with no artificial breaks. The presence of such defects is symbolic of repeated freezing.
4. The gills must be clean and pink.

If you happen to meet a chilled char, you should also check its quality:

1. Fresh fish is always easy to distinguish from frozen or spoiled. One has only to put the finger on the body. Fresh fish will not have a depression and should be firm.
2. The gills should only be pink in color, and should not be gray in any way. Gray shades of gills show a defect in the fish.
3. The eyes of the char should be completely clear, without any deposits or films.

The frozen carcass can be stored in the freezer at -18 for 7 months. Fresh chilled fish must be cooked within 4 hours after purchase.

How to cook char: recipes

It is no secret that many people love red fish. The love for it appeared not only because of its taste, but also because of its beautiful appearance and high price. Unfortunately, not everyone can afford salmon or trout. The char is able to please anyone with its affordable price. It is not as fatty, which makes its meat more tender and rich.

In the oven

You'll need:

• The most delicious char - 4 pieces;
• Natural butter - 20 grams;
• Lemon zest (without the white part) - 2 teaspoons;
• Salt, pepper - to taste.

Preparation:

1. Fish should be cleaned of the guts, get rid of the head and fins.
2. Rinse thoroughly under running water, dry with paper towels.
3. Rub each shovel with salt and pepper on all sides, including the inner area.
4. Wash and dry the lemon. After that, grate 2 teaspoons of lemon zest.
5. Cold delicious natural butter should be melted with a fork, then add the zest and mix everything together.
6. Brush the form in which the shiners will be baked with oil. Then put the fish in the form.
7. On top of the fish is placed the butter mixed with the zest.
8. Cover everything with foil. Send to the oven heated to 180 degrees for 20-25 minutes.
9. Take the fish out and place on the grill to finish cooking for another 10 minutes.
10. Spread stuffed shreds on pots, serve with many different vegetables.

On a pan

Needed:

• A small char, weighing 1 kilogram;
• Half a lemon;
• One chicken egg;
• One tablespoon of ice water;
• Four tablespoons of flour (whatever you like);
• Salt, spices to personal taste;
• Vegetable oil for frying.

Preparation:

1. Wash the fish under running water.
2. Remove all the guts.
3. Cut off all unnecessary fins, tail and head.
4. Rinse thoroughly again.
5. Cutting along the vertebrae, remove all visible bones.
6. Cut into small portions, for further roasting.
7. Take a glass dish, fill it with the juice of half a lemon.
8. Put the fish in the lemon juice and leave to marinate in a closed container for 20 minutes.
9. Make breading: beat chicken egg, add ice water.
10. Mix flour with salt.
11. Alternately dip each piece of fish first in egg mixture, then roll in flour.
12. We put a frying pan on the stove and turn it on medium heat. As soon as the frying pan has heated up, we pour in vegetable oil and begin to fry the pieces of char.
13. The fish should be fried on both sides until golden brown.
14. The ready char can be served with any garnish.

On the grill

Fish according to this recipe is cooked within an hour.

You will need:

• One 35 centimeter fish carcass per person;
• 100 milliliters of soy sauce;
• Vegetable oil 3 tablespoons (you can use any oil you like);
• 5 pieces of onion;
• Lemon or lime, whichever is more to your liking;
• Ground black pepper and coriander;
• Fish seasoning can be used if desired;
• Salt is needed, only if soy sauce is not available.

Preparation:

1. Clean the coalfish of the guts and rinse well under running water.
2. If cooking the whole head and tail can be left.
3. Rub the fish with pepper and coriander (if you do not use soy sauce, then also with salt).
4. Peel the onions, cut into rings, mash them slightly and mix well with fish.
5. Prepare the marinade: pour into a bowl with soy sauce, oil, lemon juice (or lime). Mix well.
6. Pour the marinade over our fish and mix it a little.
7. Leave the char in a cool place to marinate for 40-60 minutes. During this time, the meat of the fish will soak up all the flavors and aromas.
8. The fire should start to burn out by this time.
9. The grill should be oiled.
10. Remove the onion rings from the fish (they are not needed in cooking). Place the fish on the grill.
11. Fry the char for 10 minutes on each side (or until a light crust forms).
12. You can also pour the rest of the marinade over the fish while it is cooking, it will taste even better that way.
13. The finished fish should be placed on plates and, if necessary, garnished before you have time to eat it.

How to salt fish char at home

Before salting the char, it is necessary to prepare it for this. It is necessary to wash it thoroughly and let it drain all the liquid, then cover the whole fish with paper towels. You can remove the scales right away, if you wish. You can also leave the scales on and start salting it that way, and 12 hours after you start salting remove the skin all together. Regardless of the scales and skin, the head, fins and tail should be cut off. After that you need to cut the fish along the vertebrae, and get rid of all the bones. Salting the char is done without the bones. Once you get rid of all possible bones, rinse it again and dry it with paper towels. And only after this stage the fish is ready to be salted.

If frozen char is used for salting, it should be properly prepared before cutting. First, you need to move the fish from the freezer to the refrigerator, almost to complete defrosting. It is undesirable to defrost completely, because further cutting will be problematic. If you use fresh fish, on the contrary, it is desirable to send it in the freezer for a while. Such actions will help to cut the char quickly and accurately.

There are many varieties of salting fish. It all depends on individual preferences, time for salting, the amount of fish and more.

Dry salting fish with lemon
This variant of salting is characterized by a slight flavor of lemon and lightly salted taste of the char.

Preparation:

1. To salt the fish, you need to take the prepared carcass and cut into small pieces. The amount of fish should fit completely in the crock in which the char will be salted.
2. It's necessary to prepare a sugar-salt mixture in the ratio of 100 grams of sugar to 1 kilo of salt. You should rub each piece of fish with this mixture.
3. The container for salting should be hermetically sealed. After all pieces of fish have been rubbed with a mixture of sugar and salt, you should carefully put everything in a dish, close it and put in the refrigerator. The dish should stand in the refrigerator from the evening overnight.
4. If the scales have not been removed, in the morning it is necessary to remove the skin from each piece. If there are no more scales, you can skip this point.
5. Fish should be taken out and put back in layers: fish, lemon wedges, peppers, and so on until the fish runs out.
6. Then everything should be poured with vegetable oil. The container should be hermetically sealed again and sent to the fridge for 3-4 hours.
7. After the appointed time has passed, the fish can safely be served to the table.

Soup from fish loach: recipe

Holtz soup: a classic recipe
You will need:

• 1 kilogram of char;
• 250 grams of carrots;
• 200 grams of onions;
• Half a kilogram of potatoes;
• If desired, you can add parsley;
• Salt, if desired and to taste;
• 10 peas of allspice;
• Ten peas of black pepper;
• 2 bay leaves;
• 2.5 liters of water;
• 5 pieces cardamom;
• 5 cloves of garlic;
• 60 milliliters of vegetable oil.

Preparation:

1. Gut and wash the carcass of the char.
2. Cut it into pieces no more than 2 centimeters thick.
3. Remove the gills, head and tail into a saucepan.
4. Also add spices, garlic and cold water to the pot.
5. Bring everything to a boil, then simmer for another half an hour.
6. Remove the pot from the heat and strain the broth.
7. Peel potatoes and cut them into 2-centimeter cubes. Throw in the pot, bring to a boil.
8. Peel onions and cut them into large cubes.
9. Peel carrots, wash and cut into circles, then divide each circle into quarters.
10. Onion and carrots fry in a pan, then send to the pot.
11. After 10 minutes add the pieces of char and cook for about 20 minutes. 3 minutes before the end of cooking you can add parsley to taste.
12. Remove the pot from the heat and let the soup infuse for 30 minutes. Then you can sit down at the table.

Q&A

Is the char bony or not?

The fish is not bony. It has a large backbone with long bones which can easily be removed. There are virtually no small bones in the fish. For this reason, it can be safely eaten without fear of being pricked or injured by bones. Moreover, cooking this fish, compared to the same pink salmon, is much easier due to the fact that it almost has no scales.

Is shovel fatty fish or not?

Unlike other representatives of the salmon family, this fish is not fatty. Also, when cooked, it does not turn out dry like most red fish species.

What does the fish taste like?

The taste of char can be compared to salmon. At the same time, it is not as fatty, but despite this, it does not turn out dry, but, on the contrary - it tastes delicate. The meat of the char has an orange-red hue.

Can I dry or smoke it?

Yes, the char can be both dried and smoked. For smoking it you can choose both cold and hot smoking methods.

What foods does it go well with?

A char goes best with a variety of vegetables. It is worth noting that experimenting with this type of fish is not desirable, because you can disrupt the digestive process. A char interacts very well with such products as melted butter, various greens, carrots, beets, all kinds of cabbage, green vegetables, and even pickles. As a side dish to the char you can cook: rice, buckwheat and various vegetables. Do not under any circumstances use the char together with: meat, poultry, mushrooms, bacon, cream, cheese, peas, chickpeas, beans, lentils, dairy products.

How much does a char cost?

Freshly frozen fish will cost from 450 to 550 rubles per kilo. A cold-smoked char costs 600-700 roubles/kg.

Interesting facts

Interestingly, despite the fact that loaches are predatory fish, they easily take the bait. The bait in their case can be absolutely any kind, including vegetable bait.

1. The loaches are very susceptible to climate change, which causes them to change their coloration.
2. These species of the salmon family like muddy water bodies. Most often they live on the bottom, because they can find plenty of food there.
3. When the char senses danger, they burrow into the sand, stones, algae and so on. In the same places they spend the winter seasons.
4. The char got its name due to its own species (from the word "naked"). The fact is that the lateral scales it possesses are completely invisible to humans. Without special equipment, it is very difficult to accurately answer - is it there or not. Despite the fact that the fish has no scales, it is not quite convenient for fishermen to hold it. The body of the char is covered with a certain slime, due to which it is very difficult to hold it in their hands.
5. The char is able to change its coloration to a more comfortable one quite quickly (within a few hours).

Photo of the loach fish