Coalfish: description, useful properties and recipes for cooking

Dietary meat inhabitant of the northern latitudes, doctors recommend in diseases of the liver, joints and thyroid gland. From its closest relative cod, saithe differs in unusual flavors and gray color of the fillet.

What kind of fish is saithe, what does it look like and where does it live?

Representatives of the Cod family of the Saidae are fast, strong fish that make long-distance food and seasonal migrations, living at depths of up to 250 meters.

The largest captured specimen weighed 32 kg with a body length of 1.3 m. The size of fish supplied to the market is 0.7-1 m with the average weight of 17 kg.

What does it look like?

The body height of the saithe is equal to a quarter of its length. The back of the fish is olive-colored. Yellowish-white color of flanks smoothly passes to white or silvery-gray on abdomen.

Distinctive features of the species:

• A protruding lower jaw extending beyond the front jaw;
• short chin antenna;
• 3 dorsal fins;
• light-colored band (slightly curved or straight) running centrally along the body.

The cone-shaped head of the fish, including snout and lips, is black; the two anal fins are white-red.

Where does it live

Sailfish are massively distributed in the North Atlantic, in Iceland, Norway, off the island of Newfoundland. The fish inhabits the Bay of Biscay, the North Sea off the coast of the Kola Peninsula, occasionally found in the Baltic Sea.

Representatives of the Cod family live both in the open sea and in the coastal zone, preferring rocky bottoms. Their habitat depends on their age. Juveniles feed closer to the shore, while mature individuals stay in deeper waters. Siders migrate north in spring and swim to the southern borders of the range in autumn.

What does it feed on

Young saithe feed on zooplankton, small crustaceans, and caviar.

The diet of adult fish includes:

• capelin;
• smelt;
• herring;
• fry cod;
• water beetles;
• krill;
• shrimp.

In search of food packs of predators pursue schools of smaller fish, take them in a ring, creating a lot of noise to cause panic. Then greedily swallow their prey whole.

Spawning

Spawning in mature females takes place from early winter to mid-summer at a depth of 200 m. They need suitable conditions for spawning: 35-percent salinity and a temperature of over 10 degrees Celsius.

The eggs are laid over the soft ground, immediately fertilized by males circling nearby, and then carried away by currents to considerable distances.

Female 1 m long can hatch up to 4 million eggs. The fry hatch after two weeks. Plankton in the diet is quickly replaced by caviar, crustaceans, then small fish.

How it differs from haddock and cod

The body of the saithe is more elongated than that of the codand the meat is not white, but grayish and has a distinctive odor. Also, the first anal fin is longer, the tail has a notch in the center, and the chin antenna is shorter or absent at all.

Distinguishing features haddock - smaller in size (50-70 cm), thicker and coarser scales, a black stripe along the body, two large dark spots on the sides, a slightly concave tail.

If you compare the chemical composition, there are more vitamins in haddock, minerals in cod, saithe.

All three species belong to the cod family. Cod, saithe and haddock caviar are often substituted because the taste of the product is almost the same. The consumer demand for saithe and haddock is less than for cod, as the latter is better known to a wide range of buyers.

How to fish for saithe: when, where and for what?

Most of the commercial catches are in Norway, the North Sea. Sailfish steadily ranks fourth in terms of catch after herring, haddock and cod. In a number of regions where the southern population is present, fishing is limited due to a steady decline in numbers.

Amateur anglers catch saithe by plumb line from boats or boats, by spinning with a cast or by bottom tackle.

When to catch

Coalfish is caught all year round, but it makes no sense to fish near the shore in winter, as predators move away to deeper water in the cold season. Fish comes to shore from March to October. The peak of baiting is in August. In November, the next seasonal migration south begins.

The best time for fishing is two hours before low tide. To calculate it, it is necessary to purchase a tide and tide map in a particular area. Sailfish are most active at night and at dawn. At low tide, the fish moves away from shore with the water.

Where to catch

In Russia, recreational fishing is widespread in the North, White, Okhotsk and Baltic Seas. The saithe prefers reefs and rocky shores to sandy bottoms, where even during low tide periods the depth remains several meters. In such places the frequency of bites does not depend on the time of day.

In order to obtain a trophy, do not choose a shallow, but a rocky shore. Here you do not have to make long throws. Three to five meters is enough.

What to catch

When fishing from a boat by the method of plumb trolling use powerful spinning rods with blanks length 2,3-2,5 m with a test up to 300 g. Reels are chosen with a large stock of fishing line, a reliable braking system, protection from salt.

When fishing from shore, the main tackle is a fishing line with a diameter of 0.4 mm with a 50-gram weight, a pair of leads with hooks on the end.

Working baits on saithe:

• cut from fresh fish - mackerel, beluga, gudgeon;
• pieces of squid, mussels;
• German sprat baits, which resemble a sprat in motion;
• white or colorful feathers (samoduri);
• pielker with a tee;
• light-colored, orange, lemon-colored wobblers with a light effect;
• part of a metal tube with a conical end, filled with lead and flattened from the sides.

These baits are effective at a depth of 18-20 m.

Composition and calories

The composition of the saithe has a lot of amino acids, choline, pyridoxine, nicotinic acid, phosphorus, potassium, selenium, fluoride. A serving of 100 grams of fish covers the daily requirement of the body in cobalamin, iodine and chromium.

The contents of 100 g of the edible part of saithe are vitamins, minerals:

Vitamins:

• Cobalamin - 0.03 mg;
• Nicotinic acid - 3.3 mg;
• Choline - 75,8 mg;
• Pyridoxine - 0.3 mg;
• Riboflavin - 0.2 mg;
• Calciferol - 0.001 mg;
• Pantothenic acid - 0.4 mg;
• Thiamine - 0.05 mg;
• A - 0.01 mg;
• Tocopherol - 0.2 mg;
• Folates - 0.003 mg.

Macronutrients:

• Phosphorus - 300 mg;
• Potassium - 340 mg;
• Chlorine - 165 mg;
• Magnesium - 25 mg;
• Sodium - 70 mg;
• Calcium - 15 mg.

Micronutrients:

• Cobalt - 0.02 mg;
• Chromium - 0.06 mg;
• Iodine - 0.15 mg;
• Selenium - 0.04 mg;
• Fluorine - 0.7 mg;
• Copper - 0.1 mg;
• Zinc - 0.85 mg;
• Molybdenum - 0.004 mg;
• Iron - 0.85 mg;
• Manganese - 0,05 mg.

GI of 100 g of the product - 19, 0.5, 0 g respectively. The caloric value is 81 kcal.

How is saithe meat useful?

Coalfish is useful for all age groups, including pregnant, breastfeeding and losing weight. It is a valuable protein product with a rich chemical composition, included in the diet on a permanent basis:

1. Accelerates the metabolism of phospholipids in the liver.
2. Participates in hematopoiesis, supports normal blood levels of homocysteine.
3. Improves immune status, protects against seasonal infections.
4. It prevents anemia, leukopenia, and fatty hypotosis.
5. Supports youthfulness of the skin, sharpness of vision.
6. Strengthens the myocardium.
7. Stabilizes functions of the thyroid gland.
8. Fights insomnia.
9. Neutralizes toxic substances.
10. Supports water-salt balance, functions of the adrenal cortex, hormonal background.
11. Activates brain activity, improves memory, thinking, concentration.
12. Supplies easily digestible protein.
13. Improves digestion, activates the pancreas.
14. Binds, removes free radicals, repairs damaged cells.
15. Stimulates the synthesis of testosterone, increases the ability to conceive in men, improving the quality of the seminal fluid.
16. Reduces the risk of fetal abnormalities in pregnant women.
17. Normalizes blood pressure.
18. Prevents neuroses, depression.
19. Accelerates metabolic reactions.
20. Makes denser bone tissue, strengthens dental enamel, nail plates.
21. Shortens the rehabilitation period after an illness, surgery or injury.

Lenten saide meat can be included in the diet of people suffering from pancreatitis, gastritis, peptic ulcer, intestines.

Is canned fish good for you?

Using pink food coloring, saithe is used to make canned salmon, which is cheaper than natural salmon, but contains unchanged composition of micro and macronutrients, vitamins D, B group. Unfortunately, the other vitamins are destroyed.

Calories and protein content remain at the same level as fresh or frozen products.

Softened bones in canned fish are a source of biologically available calcium, phosphorus, which strengthens bone tissue and tooth enamel. With any other methods of heat treatment the backbone and rib bones are discarded.

Canned coalfish is harmful if the expiration date has expired, storage conditions have been violated, the packaging is deformed or bloated.

Fish in an open can must not be stored. In contact with oxygen, the metal oxidizes and reacts chemically with the contents.

In the production of canned fish, a large amount of salt is added to prolong the shelf life. For this reason, people with a tendency to edema, with hypertension, kidney disease, liver, gastrointestinal problems should refrain from canned fish.

The benefits and harms of saithe caviar

Small, with a pleasant taste of saithe caviar refers to the white species, although it is yellowish in color. The product contains 100 grams in amounts that almost overlap the daily rate of tocopherol, vitamin A and a lot of phosphorus.

Antioxidants in the caviar support the function of the heart muscle, sex glands, health and youthfulness of the skin. Prevent damage to cell membranes, neurological disorders, anemia, anorexia.

Coalfish caviar:

• Regulates acid-base balance, energy metabolism;
• participates in hematopoiesis;
• increases hemoglobin levels;
• strengthens the immune system;
• Mineralizes bones, tooth enamel.

Caviar with large amounts of sodium chloride is contraindicated in urolithiasis, pyelonephritis, diabetes, hypertension and allergies.

Harm and contraindications

Doctors recommend refraining from eating fish with allergic reactions to protein, individual intolerance to the product.

To a lesser extent than deep-sea species, but still saithe accumulates harmful substances in the meat - mercury, cadmium, other heavy metals.

How to choose and store

When buying from retail outlets, refuse fish

• weathered, with dull scales;
• Smelly;
• with dark gills, open mouth;
• cloudy, sunken, bloodshot eyes;
• loose meat, soft belly;
• expired shelf life;
• without a certificate.

Quality fish has no mechanical damage, dents, spots, skin areas without scales. It has transparent eyes, fish smell, elastic body, thin ice glaze and light red gills, tight to the head. If there is a lot of ice, the saithe has been frozen and defrosted more than once.

The product retains its consumer properties at room temperature for no more than four hours, 3 days in the refrigerator on an ice cushion and up to 9 months in the freezer.

Where to buy and how much it costs

Sailfish can be purchased at chain supermarkets, fish markets and online stores. The cost of 1 kg of fresh-frozen carcasses without the head - 220-300 rubles, steaks - 200-250 rubles. Frozen fillets of wild fish are sold at 450-500 rubles per 1 kg.

How to cook fish saithe: Recipes

Fish sold in stores in fresh-frozen and chilled form, housewives stew, bake, boil, fry. Sandwiches with pieces of smoked or salted pollack can decorate the holiday table. Light fish soup and fried delicious cutlets can be made of it.

The bright taste of codfish is rediscovered when cooked with vegetables, white wine or baked on bay leaves. In the latter case, the flavor of spices and seasonings is brightly expressed.

In the oven

To bake 0.5 kg of fish deliciously in the oven, you will need:

• one onion each, carrots;
• 50 ml of sour cream, vegetable oil;
• 100 grams of hard cheese;
• greens dill;
• 1 tsp. mustard;
• paprika, black pepper, salt.

How to bake:

1. Clean, gut the fish. Cut off the head, fins, rinse under running water, dry. Cut the carcass into portions.
2. Put the fish in a bowl. Rub all sides of each piece with pepper, paprika and salt.
3. Combine mustard and sour cream in a separate bowl, mix until smooth.
4. Wash and peel vegetables. Shred the onion into small cubes, grate the carrot with a long grater.
5. In a heated frying pan with vegetable oil, fry the onion and carrot.
6. Turn on the oven. Set the temperature to 200 degrees.
7. Spread sour cream and mustard on marinaded coalfish.
8. Chop the dill. Grate the cheese.
9. Grease a baking dish with refined oil. Arrange the fish slices. Sprinkle with herbs, cheese.
10. Bake in the oven for half an hour.

Serve the dish with mashed potatoes, fresh vegetable salad with butter dressing, canned corn or green peas.

On the Pan

Pan fried fish coated in rolled oats is juicy on the inside and crispy on top.

For griddle frying 400g of coalfish you need a cup of rolled oats, to taste ground black pepper., paprika, salt.

Preparation:

1. Peel, strip the fish, cut into pieces.
2. Crush the flakes in a coffee grinder or blender. Add salt and spices to the breading and stir it up.
3. Heat a frying pan with oil. Fry the fish in the oatmeal flour over medium heat.

The flavor of fried coalfish will become more refined if it is poured with melted butter that has been melted in a saucepan with finely chopped parsley.

Rice, buckwheat, beans, potatoes, stewed vegetables are served with the cooked dish.

In multicooker

Fish cooked in a multicooker with vegetables - a dietary dish, useful for health, maintaining a figure.

Prepare a set of products:

• four portioned pieces of saithe;
• One large ripe tomato;
• 150 г pumpkin;
• 5 green onion feathers, a couple of sprigs of dill;
• spices, salt;
• 0,5 lemon;
• melted cheese.

How to prepare:

1. Marinate the fish. Rub it with salt, spices, pour lemon juice.
2. Prepare a sheet of foil 40 cm long. Place pieces of coalfish in the middle.
3. Remove seeds from the pumpkin, cut off its peel. Grate the pulp on a grater and place it on the meat.
4. Cut tomato into rings and place on top of pumpkin.
5. Seal the coalfish with vegetables in foil, send it to the multicooker.
6. Set the mode for baking, set the timer for 20 minutes.
7. Leave the fish in the oven until it cools.
8. Remove and put on a plate. Sprinkle grated cheese, chopped onion and dill on top.

Garnish with boiled potatoes, fresh or baked vegetables.

Recipe for fish cutlets

To prepare juicy, tasty coalfish cutlets you will need:

• 600 g of fish fillet;
• 70 g of bacon;
• 150 grams of bread crumbs, flour;
• 2 cloves garlic;
• 50 ml of oil for frying;
• 1 tsp. pepper mix;
• one egg;
• salt;
• green onion.

Cooking steps:

1. Pass the fillet, lard, and bread through a meat grinder.
2. Chop feathers of onion, garlic. Add to minced meat.
3. Salt and pepper it, beat in an egg. Thoroughly knead the fish mixture, take out into the cold.
4. After a quarter of an hour form cutlets with your hands soaked in water. There should be 8-9 pieces.
5. Heat a pan with oil. Turn down the heat and fry the cutlets for 5 minutes on each side. Pour a little water or cream into the pan, simmer under a lid over low heat for 15 minutes.

Serve with rice, potatoes, herbs, fresh vegetables or vegetable salad.

Q&A

Fish lovers are more often looking for answers to questions about its gastronomic characteristics.

What does saithe taste like?

Gourmets appreciate a saithe for its specific taste with subtle nuances and pronounced fishy flavor. Grayish color, dense, but not coarse and not dry meat holds its shape well after heat treatment.

Fatty or not?

Saydah with a fat content of 0.5% belongs to low-fat or lean fish species along with cod, haddock, hake, mint, saffron cod. Fatty fish are those with more than 8% fat content.

Are there many bones in fish?

There are few bones in Coalfish. After cooking, they easily come off with the backbone, leaving a smooth, dense fillet.

Representatives of cod - a valuable dietary nutrient product, which is included in the diet of those who want to lose weight, switched to a proper diet and all those who want to extend youth, maintain health.

Photo of a saithe