The rattan fish: description, why it is useful, recipes for cooking

About the insatiable appetite of the rattan in the community of amateur fishermen go the most fantastic legends. Many rumors about the pathological gluttony of this freshwater inhabitant have played not in favor of its image. For example, there is a strong opinion that indiscriminateness in food is reflected in the quality of meat of this small fish. In fact, the meat of the rattan has a pleasant taste, it is full of a lot of useful substances, which allowed to put the fish on the list of safe dietary products.

Grass carp, or chalomka, as the rotan is popular not only in home cooking. Experienced chefs in prestigious restaurants prepare many dishes and light snacks with a graceful, slightly sweet flavor from the river dweller. In short, despite its unusual eating habits and unassuming appearance, the rattan is quite worthy of the title of a healthy product. Closer acquaintance with this representative of ichthyofauna will allow learning the peculiarities of its life and distribution geography better. It is also not superfluous to study the composition, calories and nutritional value of the fish product.

The rattlesnake: what kind of fish it is, what it looks like and where it lives

Rotan is one of the most widespread species of ray-fish in Eurasia. It belongs to the Holoveshkova family, hence one of the names - the head. There are three varieties of rattan in the wild, but in the waters of Russia and the CIS countries there is only one species of grasshopper, which is often called the Amur goby for some similarity in external features.

Predatory nature

Despite its modest size, the rattan is an active predator capable of literally exterminating anything living that gets in its way. Therefore for many fish breeders it becomes a real problem. After all, in the list of gastronomic preferences of the rattan caviar and fry are in the first place. It is true that for such large fish as pike and perch, the head itself becomes prey, which is often used by fishermen when they catch large fish with the bait of the rattan.

Appearances

The appearance of the paddlefish can hardly be called pleasant, but you can recognize this fish immediately by the following characteristic features:

1. Size. Grasshopper does not have large size: the length of adults with good nutrition reaches 15-25 cm, and the weight of the largest individuals does not exceed 0.5 kg.
2. Life expectancy also depends largely on the conditions of existence. In most cases, fish live up to 4-5 years, but there are long-livers, whose age is 7 years.
3. The head is the most expressive part of the body. It is disproportionately large in relation to the body, the mouth of the rattan looks more like the mouth of a predator, framed by several rows of small but very sharp teeth.
4. The body is dense and short, covered with dull scales. The head varies in coloration depending on environmental conditions. But still dominated by brown, green and gray tones with flecks of small spots and stripes.

Habitat

Rotan steadfastly endures extreme living conditions. He is a kind of Harry Houdini of the underwater kingdom. In places where other freshwater fish die in flocks, the rattan feels comfortable. For example, it adapts to oxygen-poor water environment, feels well in ditches and swamps, makes a cozy home even in sewage drains. Moreover, this fish has a special predilection for ecologically unfavorable water bodies.

In severe frosts the rotan does not die, even if it freezes to the surface of the ice cover that covers the rivers in winter. The rotan likes bodies of water where there are no competitors. In such places the fish feels completely safe. Therefore, in small water basins with standing water, the rattan breeds very quickly. Low salinity and drying of rivers do not spoil its life. The only factor that disturbs the rattail is the numerous enemies for which it is a tidbit.

Area of distribution

The rattan is native to the Amur River basin, hence one of its names - the Amur goby. From the territory of the Far East, the fish began to actively spread to other parts of the planet. The initiative to release this fish into the network of St.-Petersburg channels in 1916 contributed to the wide distribution of this fresh water inhabitant. Today the population of the rattan is the most numerous. This species of radiophile fish has settled in the basins of almost all European rivers; it can be found in the Ob, Irtysh, and Ural rivers. Water bodies in China and Korea are also on the list of the main habitats of this river predator.

Reproduction

Rotans reach sexual maturity at the age of two. Their hatching period starts in late spring and lasts until mid-summer. At this important time the color of males becomes almost black, while females, on the contrary, change their usual "attire" for lighter colors. A growth also appears on the head of the male. In one season, the female Grasshopper hatches no more than one thousand eggs, but guards the future offspring of the male. Caring parent constantly waves his fins around the eggs, providing an additional flow of oxygen. However, after the emergence of fry, his parental feelings disappear without a trace. Interestingly, the fry, as soon as they hatch from the eggs, immediately begin to eat plankton, leeches, insects, and small crustaceans.

Nutrition

As already noted, the rattan does not know measure in food. His appetite is always at a high level, so cases of cannibalism are not uncommon among the tribesmen of this species. Of course, such a neighborhood often becomes fatal for other small inhabitants of rivers and ponds. Also in the diet of the grasshopper includes leeches, the caviar of other fish, tadpoles.

How the rotan differs from the goby

1. Habitat is the main difference between the rattan and the goby. The tadpole is a resident of freshwater reservoirs, only occasionally the fish may briefly go from rivers to sea water. By contrast, the gobies permanently live in salty or slightly salty waters, although they easily adapt to freshwater environments.
2. The appearance of these two fish also differs dramatically: the rattan has a huge head and mouth. These parts of the goby's body are of modest size, and therefore do not look so intimidating.
3. The goby body shape is rounded, the body flattens before the tail. The rattan's torso is flattened at the sides.
4. The species affiliation of these two inhabitants is the same - they belong to the class of perch fish, so both representatives have two dorsal fins. But the grass fins are almost identical, while the goby's posterior fin is much longer than the anterior one.
5. The gobies' pelvic fins are fused and resemble a suction cup. The gobies have paired fins on their abdomens.

Composition and calories

The meat of the rattan is snow-white with a pleasant, slightly sweet taste. This diet product meets all quality requirements. But the composition of the fish product deserves special attention. In the sirloin of fish in large quantities contains nicotinic acid (vitamin PP). In addition to this active component, the product also contains:

• vitamins A and D;
• digestible proteins;
• omega acids;
• a whole complex of amino acids;
• Tocopherol or vitamin E.

And also mineral elements: molybdenum, zinc, sulfur, nickel, chromium and a whole other group of minerals that the human body needs.

It is worth noting that the composition of the rattan meat is a perfectly balanced formula of substances that in a single complex have a positive effect on the course of almost all biochemical processes.

But the main value of the fish product is its low caloric content. Nutritional value of a hundred-gram portion of boiled meat is only 88 kcal. Of course, the indicator of fried fish will be higher, but not so much to refuse a tasty meal, even when losing weight. The fact is that the meat of the rattan is quickly digested by the digestive system, so the body simply does not have time to set aside fats in advance.

Useful properties of rattan fish

General benefits

Meat of this small predator is recommended by nutritionists during the recovery period after operations, chemotherapy and long-term illnesses. Such a fish diet helps with the following pathological conditions:

• physical exhaustion;
• avitaminosis;
• digestive disorders;
• weakened immune system;
• thyroid disorders;
• hormonal disorders;
• anemia;
• decreased vision and eye disease;
• potency problems in men;
• depression and nervous disorders;
• cardiovascular abnormalities;
• disorders of the heart.

Inclusion of rattan in the diet will help to improve the health of adults and even young children. Simple to prepare delicacies and snacks will be a great, and most importantly - inexpensive addition to the family menu. Let's consider what benefits the inclusion of this river fish in the diet will bring to representatives of different population groups.

For women

Of course, for the majority of the fair sex, the primary task is to maintain a slender figure. If the rattan has a proper place in the diet of women of any age, it is possible to maintain an optimal body weight for many years. In addition, the fish product contains a lot of amino acids, which regulate the synthesis and metabolic processes. This property is especially necessary for women during menopause. Omega acids and mineral elements will improve the condition of the skin and hair, as well as strengthen the nails. In short, grasswort is a very useful product not only for women's health, but also for an attractive appearance.

For men

The content of zinc, selenium and some other elements in the head meat will ensure the normal synthesis of sex hormones, which is very important for maintaining the sexual health of men. In addition to this property, the fish product has good antioxidant activity. It is known that men to a greater extent than women are exposed to physical stress, which leads to the accumulation of harmful substances in the muscle tissues. The use of rattan in any form at least twice a week will ensure a regular purification of the body from toxic substances, strengthen muscles and bone skeleton.

When pregnant

During the fetus, women must include fish in the diet. The perfectly balanced composition of head meat is suitable for the diet of expectant mothers, if the food is cooked in the oven and steamed. Dried fish can be eaten occasionally in the absence of edema. Rotan will provide the mother's body and the developing fetus with all the necessary components. Especially valuable elements for the health of the future child are vitamin complex and minerals involved in the formation of the bone skeleton, teeth, brain. Scientists have proven that those women who regularly ate fish during pregnancy rarely have children with developmental abnormalities.

When breastfeeding.

Any fish is good for breastfeeding women, as the composition of such products increases lactation. Tender meat of the rattan can become the basis of dietary food for mothers in the critical period of breastfeeding the baby. The child with mother's milk will receive all the substances necessary for its full physical and mental development. But the most important advantage of fish products is their content of vitamin D, the lack of which causes rickets in children. It goes without saying that breastfeeding mothers should choose the steamed method of cooking fish dishes or bake the rattan meat in the oven. From the use of dried and salted fish is better to give up for a while.

For children

Fish in the diet of young children plays a key role.

1. The regular use of dishes cooked sparingly, will be the most reliable prevention of rickets.
2. Such a diet helps to strengthen teeth and bones, activates the brain of the child, which will have a positive effect on his intellectual abilities in the future.
3. It should not be forgotten that the components of the composition of fish delicacy normalize the thyroid gland, regulate blood composition and contribute to the production of growth hormone.

Therefore, if the baby is not allergic to fish products, rattan is ideal for nutrition in the first years of life. But in the process of cooking food for a child should not forget that freshwater inhabitants are the main carriers of parasites. Therefore, fish should be well processed and subjected to a long heat treatment.

Note: dried fish is strictly forbidden to give children under 5 years of age, because salted fish gives an additional load on the kidneys.

When losing weight

People who suffer from excess weight should definitely switch from caloric meat products to fish. Rotan is ideal as a basic food. After all, a 100-gram serving of fish delicacy gives a good sense of satiety, and the nutritional value of such a dish does not exceed 100 units. The caloric value of grass-fed ukha is even lower. Given the well-balanced composition of the fish product, in the process of losing weight the body will not suffer from a lack of nutrients.

Harm and contraindications

There are no absolute contraindications to the use of rattan. Medics and nutritionists unanimously recognize the useful properties of this small fish. Therefore, in the absence of individual intolerance to fish products, you can cook any dishes from this freshwater inhabitant.

However, there is one nuance, which should not be neglected: the rotan does not require clean water, and therefore fishermen catch it in sewage ditches and dirty reservoirs. Therefore, before buying fish, it is advisable to clarify the place where it was caught.

How to choose and store

Rotan does not belong to the commercial fish species, so it is impossible to buy it in an ordinary store. Buy such products only from acquaintances who are fond of fishing. And the most reliable option is to have your own fisherman in the vicinity. But even from good acquaintances such goods should be bought after assessing several parameters:

1. The fish must be fresh. It is not difficult to determine by eye: they should not be cloudy, scales of fresh fish shiny.
2. Smell. Freshwater fish, even extremely fresh, can smell like sludge. But usually this aroma is not strong, and it disappears after processing. If there is a foreign aroma in the smell, it is better not to use such fish for cooking.
3. Rotan carcass should be without traces of damage, there should be no mucus on it.

Rules for storage
All freshwater fish should be immediately cut, that is, to wash, remove bones, prepare for storage. Of course, it is best to use such perishable product in its entirety for cooking. But with a large catch it is possible to save a certain amount of fish products:

1. Put the small pieces through a meat grinder, and send the minced meat to the freezer for storage. With this method of storage the product will not spoil for up to 2 months.
2. Large specimens must be divided into pieces and salted a little. When chilled, the fish will not spoil within 2 days.
3. You can also salt the fish or put it in a marinade. But shelf life of such products is also limited to 2 weeks.
4. The longest preserved fish will be dried.

An important point! Rotan is a very sensitive fish to the external environment. If it lays untreated for at least a couple of hours after the catch, it threatens to lose its taste qualities. Therefore, it is advisable to prepare the head immediately after the fishing trip.

How to clean and dress the rattan

Cutting is not fundamentally different from the processing of any other river or lake fish. But taking into account the peculiarities of the fish lifestyle, the carcass should be thoroughly washed under water, and then even soaked in cold water for several hours. This simple procedure will neutralize the unpleasant smell of slime. But before you do this, you should do the following steps:

1. Remove the scales with a sharp knife.
2. Carefully cut the abdomen to remove the innards. If you want to remove bones, this too should be done at the initial stage of preparation.
3. Remove the head and fins.
4. Cut large specimens into pieces.
5. Wash and dry them.

Important note: In the process of heat treatment, the bones of the rattan become so soft that the fish dish becomes safe even for children's food.

How to cook rattan deliciously: recipes

In culinary terms, the rattan is considered a universal fish product, which makes the value of this fish increase twofold. From this humble fish can be cooked:

• light salads;
• soups and other first courses;
• home preserves;
• omelettes;
• casseroles;
• cutlets
• pie fillings;
• stews and roasts.

White meat with a pink hue has a delicate structure, there are almost no large bones in it. However, their removal does not cause any problems. The connoisseurs of fish cookery assure that fried rotan surpasses even crucian carp in terms of taste, which is considered to be a kind of "standard" of fish taste. Let us describe some of the nuances of the main methods of cooking this fish.

In the oven

Cooking fish dishes in the oven does not take much time. In addition, it is this method of cooking that meets all the requirements of dietary nutrition. Therefore, for the diet of people suffering from digestive diseases, such fish dishes are ideal. The preparatory stage is reduced to the usual cutting of the fish carcass. The further process consists of the following steps:

1. After removing the head and innards, rinse the rattan, and then rub it with salt.
2. Leave the fish for 15-20 minutes to allow the salt to soak into the meat.
3. After that, rinse off the rest of the salt and blot the carcass with napkins.
4. Preheat the oven to 200°C. Pour a small amount of vegetable oil into a baking dish.
5. Put the fish pieces, pour some more oil on top. This is done to prevent the fish from drying out and burning.
6. Wrap the form on top with foil, and then send it to the oven.
7. After half an hour, remove the foil, and then bake the dish for another 10 minutes until cooked.
8. When the fish is covered with a ruddy crust, turn off the oven.

Oven-cooked fish delicacy can be served with boiled potatoes or stewed vegetables.

Appetizer "swamp prince"
This is another delicious dish that can be prepared in the oven in a hurry.

1. You will need to take some minced rotan and a yeast-free ready-made dough, which can be purchased at any store.
2. Thaw the dough.
3. Add a piece of white bread soaked in milk, grate an onion, salt and pepper.
4. Cut the dough into squares and place a dessert spoonful of filling in the middle of each. The edges of the squares stretch out a little to the sides.
5. Now grate the cheese on a fine grater and sprinkle the crumb over the culinary splendor.
6. Bake the cheese-fish miracle for 20-25 minutes at 200°C.

The snack is very tasty and instantly disappears from the plate.

In the pan

This is the easiest and fastest way of cooking. True, the fried head, although it has an amazing taste, is suitable for eating only for fully healthy people. Small fish can be fried whole, and large specimens should be cut into pieces. You can fry in any vegetable oil on both sides until the delicious light brown crust appears. For this crust to turn out crispy, 5 minutes before the end of cooking, the pan with fish should be covered with a lid.

In the multicooker

Using this household appliance, it is not difficult to cook sprats from small rotans. Such a delicacy will surprise guests and make the household happy, because its taste is not inferior to the famous canned fish from the Baltic. With the help of a multicooker, the cooking process will take a little more than an hour.

Product set for homemade sprats:

• small fish - 1 kg:
• onion - 2 heads;
• vinegar - 2 tbsp;
• vegetable oil - 1,5 cup;
• bay leaf - 4 pieces;
• salt - a little bit;
• pepper - 4-6 pcs;
• tea brew - 1 tsp.

Action Algorithm:

1. Clean the fish, remove the heads, gut it.
2. Rinse well under running water, salt.
3. Leave for 15 minutes for better salting.
4. In the meantime, peel the onions and cut them into rings.
5. At the bottom of the bowl as the first layer put the onion husks, and on top of it the fish. Next layer - onion rings, spices.
6. Next, make tea in a cup. While the tea is brewing, pour the oil and vinegar on the fish.
7. Then again lay out the husks from the onions, followed by another layer of fish and spices. In this order, fill the entire container, leaving a little space.
8. When all the ingredients from the grocery list take their place, pour the brewed tea into the bowl, which together with the onion husks will give the fish a characteristic "sprat" color.
9. After the tea, pour the rest of the oil on the top layer. It is desirable that the oil completely cover the top of the billet.
10. Now close the lid of the multicooker and turn on the program "Stew". At the same time on the timer to specify a time of 1 hour 20 minutes.
11. While the fish is languishing inside the unit, cover the table.

Homemade sprats of rattan turn out delicious and juicy. Such a dish can be given to children and eaten by pregnant women.

What can be cooked from rattan: recipes

Some methods of cooking dishes from the head were presented above. But this is only a small part of the culinary prospects of the small unsightly fish. With the rational use of this valuable product, it is possible to prepare exquisite dishes that can compete with the delicacies of salmon and sturgeon. To make sure of this, it is enough to prepare a light salad of this fish.

Salad

Fry the gutted fish with scales in oil in a pan. Then separate the meat, mash it with a fork and add the green onions and peas. Dress the dish with mayonnaise and you can enjoy the taste of the original fish snack.

The next recipe for the salad is a little more complicated, for it you will need:

• boiled eggs - 2 pcs;
• Pickled cucumber - 1 pc;
• onions - 1 pc;
• fresh rotan - 0,5 kg.

1. With the head do exactly as in the previous recipe, that is, 15 minutes stew in the pan.
2. Then separate the meat, cut it into small pieces.
3. The rest of the ingredients are also chopped.
4. Then combine all components, mix, dress with sauce. To prepare the sauce, take vegetable oil (3 tbsp.), mustard (1 tbsp.), a pinch of salt, vinegar and pepper.

Fish soup

Roach soup is better to cook in a cauldron. You can put the fish right in the cold water in the beginning of cooking. You do not need to cut the carcasses. Together with the fish at once send the vegetables: turnips, parsley root, celery, carrots, a whole onion, bay and black pepper. When the water boils, add diced potatoes. Boil the soup for a whole hour. Ready first dish before serving, you can decorate with fresh herbs.

Fish soup
Cooked in the same way, but with the difference that the fish should be sent to boiling water with the heads, but without the gills. Potatoes and carrots to put in cold water. Cook the soup for 20 minutes. The dish will be delicious if you add a spoonful of sour cream and greenery.

Cutlets

A great popularity in home cooking are cutlets from the head. Of course, to meet the nutritional needs of the family you need a sufficient amount of fish. For half a kilo of rattan you need to take in addition:

• medium-sized onions - 2 pcs;
• potatoes, 2 pcs;
• raw eggs - 2 pcs;
• flour or breadcrumbs - as much as you need;
• butter - 2 tablespoons;
• Pork fat - 100 grams;
• pepper, salt, garlic and other spices that are appropriate for fish dishes.

When all the food set is on the table, you need to do the following:

1. Pass the fish through a meat grinder.
2. In the resulting minced meat, add lard, butter, potatoes and onions.
3. Then beat the eggs, mix the mass with flour or breadcrumbs, then send it to the minced meat.
4. Knead the mass until it becomes dense.
5. Form cutlets and fry them on a pan.

Any side dish will do with the fish cutlets from the rattan.

Second version of the cutlets
This recipe is a little easier than the previous one.

1. For the minced fish cutlets select a small fish. Wash it well, remove the tails and heads.
2. Pass twice through a meat grinder along with carrots and onions.
3. Add a 100-gram piece of loaf, an egg and some melted butter to the minced fish.
4. Mix the mass, form cutlets.
5. Before frying, roll each cutlet in breadcrumbs.

Canned

There are many recipes for making homemade canned grass carp. But, given the risk of poisoning by such products, we give here the safest option. In principle, this is one of the variations of cooking sprats. But if you strictly follow the sequence of steps below, you will get a snack with a subtle taste, which is quite suitable for a holiday feast.

List of basic ingredients per 1 kg of rotan

• tomato juice - 1-1,5 l;
• salt - to taste;
• laurel - a few leaves;
• vegetable oil - 0,3 l;
• spices for fish.

How to cook:

1. Take a large saucepan, or preferably a cauldron. Pour oil into the pot.
2. Place the fish slices not thick in the container so that there is still 4-5 cm space up to the top.
3. Place the fish along with the spices and salt.
4. When this step is done, fill the fish base with tomato juice completely. As a result, the free space from the top edge of the dish should be reduced to 2.5 cm.
5. If there is not enough tomato juice, you can supplement the volume of liquid with water.
6. After these actions, close the cauldron tightly with a lid and put it on the stove.
7. At this time, turn on the oven on medium mode.
8. When the contents in the cauldron boil, leave it on the stove for another 8 minutes, and then move it to the oven.
9. In the oven, toast the fish for at least 5-6 hours, and then another 2 hours to finish with the fire turned off.
10. Since such a long cooking process will cause evaporation of liquid, you should periodically add water.
11. Ready sprats in tomato transfer to sterile containers and put in the refrigerator. It is desirable to realize the snack within 7-10 days.

Dried head

Very tasty turns out rotan, stewed in sour cream. Omelette with fish is very popular. But the classics of the genre are, of course, salted and dried fish.

1. Before you send the fish to dry, marinate it. To do this, in a deep bowl put layers of fish carcasses.
2. Each layer of rotans sprinkle plenty of salt on top.
3. Put a burden over the salted fish. In a few days the dried fish product will be ready.

If such a fish to dry in the sun, you get an excellent salty treat.

Interesting facts

1. Rotan is interesting not only as a unique representative of ichthyofauna. Many unusual in his habits and behavior. For example, after a full meal, the fish rests at the bottom to digest the food in a calm environment. This process can last for 2-3 days.
2. As a true predator, the rattlesnake hunts by waiting for its prey in an ambush. When the object of prey is in sight, the rattan immediately pounces on it. As they say, the effect of surprise works in full force.
3. The rattan is considered a weedy creature, dangerous to the other inhabitants of the reservoir. There are reports that special means are being developed to get rid of this predator. But as practice shows, after the complete disappearance of the rattan, water bodies become overgrown and eventually turn into a swamp.
4. When the male protects his future offspring, he hits unexpected guests with his massive head.
5. The rattan has a special eye structure that allows it to see and spot its prey from afar.
6. Despite its relatively small body size, the head bites into its prey with a dead grip, which once again confirms the predatory nature of this fish.

To summarize, we can only add that in nature, everything is matched so harmoniously that the universally recognized robber of fresh water in the culinary field is considered a valuable dietary product. This inexpensive but very tasty fish is able to bring bright notes to the daily diet. But the main advantage of the little fish is that it is good for human health. Any hostess, taking a few simple recipes, can always prepare a nutritious dish.

Photo of the fish rotan