Zander fish: photo, description, useful properties and recipes

Common pikeperch - widespread throughout the Eurasian continent predatory fish, which is one of the basic products of the diet in many countries. Pikeperch has a delicate taste, while it is absolutely safe for health, low-calorie and rich in valuable substances. Its regular consumption can have a beneficial effect on the human body. The fillet of this fish has a rich chemical composition, it contains micro- and macronutrients, fatty acids and substances that can significantly improve health indicators.

Pikeperch: what kind of fish, how it looks and where it is found

Pikeperch is a genus that includes the species "common pikeperch". This genus is one of the most numerous in Europe and Asia; moreover, it includes the most important species for the food industry. Pikeperch is no exception. It is one of the most popular fish with fishermen as well as in the industry. Fishermen all over the continent know about pikeperch, as it is quite common in freshwater reservoirs. Moreover, this predator plays an important role in maintaining the balance in aquatic ecosystems - it ensures the regulation of populations of peaceful, non-predatory fish.

The pikeperch is common in rivers and some lakes in the basins of such seas:

• Sea of Azov;
• Black;
• Aral Sea;
• Caspian Sea;
• Baltic Sea.

Some varieties of pikeperch prefer sea conditions for life. Therefore, the eternal argument of fishermen about whether it is found in the sea can be considered pointless - this fish has several varieties:

1. Common pikeperch (the most numerous river species).
2. Volga, or Bersch (a subspecies that lives mainly in the waters of the Volga).
3. Light-finned pikeperch - one of the rare marine species.
4. Sea pikeperch - the name speaks for itself, the species lives only in saline waters.
5. Sand, Canadian pike-perch - a freshwater species that lives in the rivers of North America, weighs up to 2 kg.

To date, the pikeperch has no conservation status, and ecologists have no concerns about this species. With the deterioration of the ecological situation in the 2000s, pikeperch temporarily disappeared from some Siberian rivers and lakes, but to date, as a result of artificial stocking of water bodies, the situation has improved.

The appearance of pikeperch is familiar to every fisherman - this fish cannot be confused with anyone else. Here are the main characteristics:

• large elongated torso;
• wide fleshy back;
• medium-sized head, elongated snout;
• wide, large mouth with lots of sharp, cone-shaped teeth;
• silvery scales;
• large fins with sharp barbs;
• large stripes on the back and sides (depends on the habitat).

The weight of pikeperch at a mature age may be over 15 kg, but adults are quite cautious and sensitive, so it is very difficult to catch such fish. More often fishermen catch fish up to 5-10 kg.

What is the difference between the bersch and pike-perch?

Bersch and pikeperch - representatives of the same genus, these two species belong to the Okun family. Often inexperienced fishermen and connoisseurs of river fish confuse these two species. Bersch has an outward resemblance to pikeperch, so inexperienced fishermen find it difficult to distinguish between the two species. But knowing the basic differences, it is easy to determine where the bersch is, and where the pikeperch is.

1. Pikeperch has rather large teeth, with large fangs standing out against their background. The bersch differs from pikeperch in the absence of fangs and smaller teeth.
2. The bersch has pearlescent fine scales on its gills, while the pikeperch's body part is smooth.
3. The pikeperch has a much larger mouth.
4. The berscht is characterized by a smaller fin, as well as the absence of barbs on it, more pronounced and clearer stripes on the back and sides.

In the fish store you can distinguish pikeperch by these characteristics. But there is something else concerning the differences between the two species, but relevant only to fishermen. To catch pikeperch, you need to use a larger bait than in the case of the Volga species.

Composition and calories

Pikeperch belongs to the category of low-calorie fish with a low percentage of fat, so it is a universal component of different types of menus. This fish is suitable for the full diet of a healthy person, fits perfectly into children's menus and is considered indispensable in diet diets.

Nutritional value per 100 grams of the product:

• proteins - 18 grams;
• Fats - 1.1-2 grams.

The caloric value is 80-90 kcal depending on the age of the fish (older fish contain a little more fat).

There are no carbohydrates in pikeperch fillets, so the fish is considered the most dietary product. Proteins of animal origin are well assimilated by the body, participate in metabolic processes, contribute to the restoration of cells and tissues. But, in addition, pikeperch contains vitamins:

• retinol (vitamin A);
• niacin (vitamin PP);
• tocopherol (vitamin E);
• cobalamin (vitamin B12);
• pyridoxine (vitamin B6);
• riboflavin (vitamin B2);
• folic acid (vitamin B9);
• thiamine (vitamin B1);
• Pantothenic acid (vitamin B5).

This is not the end of the list of valuable substances for the body that are included in pikeperch fillets. There are also micro- and macro-nutrients, fatty acids and other components that actively change the state of the body, affecting the rate of many biochemical reactions. Here is a complete list of additional biologically active components:

• phosphorus;
• potassium;
• calcium;
• magnesium;
• sulfur;
• iron;
• chlorine;
• zinc;
• chromium;
• fluorine;
• selenium;
• iodine;
• sterols;
• fatty acids;
• amino acids.

Due to such a rich composition, pikeperch is able to benefit the body even in small quantities. If you make it a mandatory component of the diet and use it 2-3 times a week, you can notice significant changes in health and appearance in a couple of months.

Useful properties of pikeperch

Pikeperch is a treasure trove of vitamins, minerals and other active substances. The consumption of this fish essentially replaces the reception of vitamin and mineral complex preparations, so it has a number of useful properties that are highly valued.

For women

First of all, the consumption of pikeperch for women is to make up for a deficiency of minerals and vitamins. It has a beneficial effect on the functioning of the endocrine and nervous system, protects against hormonal imbalance. The consumption of pikeperch also helps to improve appearance:

• Makes hair shiny and strong;
• improves the complexion, increases the elasticity of the skin;
• accelerates the regeneration of cells;
• protects against hair loss;
• Prevents premature aging.

The low calorie content in pikeperch also promotes weight loss, but also helps to keep muscles toned, which makes the body taut and slender.

For men

According to medical statistics, men are more prone to cardiovascular diseases, so for them pikeperch is the most useful. Fatty acids provide purification of blood vessels from cholesterol deposits, and minerals strengthen the heart muscle. Tocopherol and B vitamins support the male reproductive system, reliably protect against inflammation and cancer.

It is especially recommended to eat pikeperch for men who are engaged in sports or heavy physical labor. This fish has proteins that regenerate muscles and promote their growth, minerals and amino acids that support the body at high loads.

In Pregnancy

Pikeperch in pregnancy is an excellent substitute for chemical vitamin preparations and mineral supplements. It promotes the healthy development of the fetus, but it also protects the female body from the negative effects triggered by nine months of exhaustion. Zander has a full range of minerals, amino acids and vitamins for healthy fetal tissue and organ formation. It also protects the female body from anemia and strengthens the immune system, safeguarding health from unwanted viral and bacterial infections.

Breastfeeding

Breastfeeding exhausts a woman's body just as much as pregnancy. The body needs proteins, minerals, vitamins, and fats for full lactation. Sudak is an excellent component of a nursing mother's diet, as it contains all the necessary substances. But you should not introduce it into your diet during the first week of feeding. Later, pikeperch steamed, in the oven, in the multicooker or on the grill can be used no more than 2-3 times a week.

For kids

In children's diet, pikeperch can be present from 1.5-2 years. The only reason why pediatricians often do not recommend using it in children's menus is the presence of bones. But if properly cooked, the fish will be completely safe even for a small child.

It is definitely worth to include pikeperch in the diet of schoolchildren, as it will be a reliable protection for their vision and brain. Due to the content of amino acids and minerals, the product provides protection of neurons and accelerates the recovery of the brain at high mental stress. It improves concentration and memory and increases thinking abilities. In addition, pikeperch protects the child's eyesight. For children who spend a lot of time studying, the use of this fish is extremely important - it will keep them from myopia and the need to wear glasses.

This fish is especially valuable for children who face frequent colds and viral infections. Fatty acids and B vitamins strengthen the immune system and stimulate it to fight viruses and bacteria.

For weight loss.

Pikeperch is an indispensable fish for those who want to lose weight without harming their health. Due to its low caloric content and the presence of animal proteins, pikeperch is an excellent component of the diet of a slimming person. In addition, this fish covers the need for minerals and contains a minimum amount of fat, which makes it doubly useful.

Pikeperch is an excellent component of a protein diet. But for it to be really useful, it is necessary to choose the right cooking method. When dieting, you need to cook the fish in these ways:

• stew;
• boil;
• fry without oil;
• bake in the oven;
• steamed;
• in a multicooker with a minimum amount of vegetable oil.

Fish that is fried or cooked with a lot of fatty sauce will not help to lose weight. Therefore, it is important to choose the right cooking methods, so as not to increase the overall caloric content of the dish. You can combine fish in a dietary diet with boiled or stewed vegetables, salads and cereals.

For pancreatitis

With pancreatic inflammation, the patient has to exclude from his diet up to 80% of the usual products. Most varieties of fish with fat content above 5% are strictly contraindicated. But pikeperch can be eaten with pancreatitis. It contains amino acids, which regulate the production of enzymes and actively participate in the restoration of the pancreas. However, so that the fish does not harm your health, it should be steamed, boiled or baked in the oven without spices and with a minimum amount of salt.

What is the usefulness of pikeperch caviar

During the spawning period and just before it, in early spring, female pikeperch begin to lay caviar. In this product is concentrated the maximum number of valuable substances:

• fatty acids;
• B vitamins;
• retinol;
• tocopherol;
• phosphorus;
• amino acids.

It is strictly forbidden to catch spawning fish in natural water bodies. Caviar is obtained from fish specially bred for this purpose in artificial industrial reservoirs. Consumption of prepared pikeperch caviar is extremely beneficial for health. Here is the list of properties of this product:

• strengthening and enhancing hair growth;
• strengthening of the immune system;
• protection against premature aging;
• prevention of osteoporosis and osteoarthritis;
• strengthening of nails;
• skin rejuvenation;
• nervous system protection;
• elimination of cholesterol;
• Strengthening of the immune system.

Caviar should be dosed, too much of the product is harmful for liver and thyroid disease.

Use in cosmetology

It is possible to use pikeperch not only for health and culinary purposes. This product is an excellent component of the diet for beauty, youth, healthy skin, nails and hair. To take care of the beauty of hair, the health and strength of the nails, as well as the elasticity of the skin, it is necessary to use this fish in the diet on a regular basis - at least 3 times a week.

The greatest value for the beauty of the skin is pikeperch caviar, on its basis you can prepare a rejuvenating mask.

1. Mash fresh fish roe (1 tablespoon) with a quail egg.
2. Add 2 tablespoons of vegetable oil, preferably olive oil.
3. Infuse for 10-15 minutes.
4. Apply to face and rinse off in 15 minutes.

Fish roe gives a lifting effect, instantly tightens the skin and deeply nourishes it. But it is important to understand that fish roe has a specific smell. To get rid of the unpleasant aroma, it is enough to rub lemon juice on the skin after washing.

Harm and contraindications

The advantage of pikeperch is that it is allowed to almost everyone. There is only one contraindication - individual intolerance, that is, an allergy to this type of fish. In other cases, you should not refuse such a valuable product. But it is important to understand that in some situations, pikeperch can only bring harm to the body.

1. Smoked pikeperch is a fish that has not undergone proper heat treatment, that is essentially raw. It can contain pathogenic bacteria.
2. Jerky and marinated fish are another danger to the human body, because they can contain tiny larvae of dangerous parasites that can cause the most serious diseases in humans.
3. Another danger is stale pikeperch. If the fish already has a rotten smell, even if slightly pronounced, it indicates that the decomposition process has begun, which means that there are dangerous toxins in the meat.

As you can see, pikeperch is a useful and safe fish. Harm is possible only if you cook it incorrectly.

How to choose and store

To choose pikeperch at the market or in the store and not to fall for a low-quality or spoiled product, is not so difficult. There are a few rules that will help in this case.

Rules for choosing fresh fish:

• Absence of an unpleasant odor;
• Skin and scales are tight, without any visible damage;
• No sticky plaque or slime on the surface;
• The gills are red or pinkish in color;
• the fish head is not dull (it becomes matt when decomposition begins);
• No greenish or yellowish spots on the body.

Fresh pikeperch looks almost as alive. To preserve its properties, retailers sell it on ice pads; in this condition it can keep fresh for 36 to 48 hours. Immediately after purchase, you should clean the fish or freeze it if you do not plan to use it. Store fresh fish in the refrigerator no more than 24 hours, during this time you need to clean and cook it, otherwise it will spoil.

Frozen pikeperch is more difficult to choose. The unfinished fish with head and innards should have a fresh silvery color without yellow and greenish spots. The filet should be juicy without being overdried. The optimal variant is to buy pike-perch fillets in ice-glaze (so they do not dry out and retain their taste and properties). Cooked pikeperch dishes can be stored in the refrigerator for 36-48 hours.

Of course, the best option is to buy pikeperch alive. In this case there are no doubts about its freshness, and you can enjoy the taste of the fish to the fullest.

How to peel pikeperch from scales quickly

One of the problems that all cooks face is the difficulty in cleaning pikeperch. The fact is that this fish has sharp fins and tight-fitting scales. There are several ways to clean this fish quickly and without consequences, which everyone should know to save time.

1. Place fresh pikeperch in a bowl and rinse with boiling water. Take it out after 30-40 seconds and clean it with a knife.
2. You can use a special fish peeler - it removes the husks much more effectively than a knife.
3. If you do not have a fish peeler, take a vegetable peeler with a serrated surface or a regular file knife.
4. You can make an incision along the back and parallel to the tail and remove the scales with a knife. This method is suitable if you need only fillets, for example, for cutlets.

There is a special, fisherman's way of cleaning. Take the pikeperch by the head with one hand and the tail with the other. With a sharp movement, stretch it until you feel a slight crunch. After this action, the skin is removed with a knife quite easily.

How to cook pikeperch well: Recipes

More than a hundred different dishes can be prepared from pikeperch. Everything depends only on personal taste preferences and imagination. But there are special recipes that are considered classics.

In the oven

Very tasty pikeperch turns out in the oven. In addition, this method of cooking allows you to preserve the aroma, flavor and useful substances. To cook pikeperch in the oven you need the following ingredients:

• 1 large fish, but not more than the diagonal of the baking tray (about 1.5-2 kg);
• 1.5 lemon;
• spice mixture for fish;
• 5 tablespoons soy sauce;
• 5 tablespoons olive oil.

The fish should be cleaned, guts removed and washed, then dried with paper towel. Prepare marinade for fish - mix soy sauce and vegetable oil, add spices and the juice of half a lemon. Mix everything and generously smear the marinade on the outside and inside of the prepared fish. Spread special cooking foil on a baking tray, put on it lemons cut into thin slices. Place the fish on the lemons, cover with the foil and put it into already well heated oven up to 200 degrees for 30 minutes. 10 minutes before turning off, you should uncover the fish and pour the rest of the marinade over it.

In the pan

The easiest way to cook pikeperch is in a frying pan. It is necessary to cut the cleaned fish into slices, the thickness of which is not more than 2,5-3 cm, salt and pepper it. Roll the pieces in flour and fry until golden brown on a pan with vegetable oil. In this form, the fish retains its flavor, aroma and remains juicy.

In the multicooker

To make a dish of pikeperch turn out dietary, you can cook it in a multicooker. In this device, the fish will turn out soft, juicy. The most popular recipe for cooking - pikeperch in the multicooker with tomato sauce.

Ingredients:

• 1 kg pikeperch;
• 400 grams of fresh or canned in their own juice tomatoes;
• 2 large onions;
• 2 to 3 tablespoons of wheat flour;
• salt;
• black pepper;
• vegetable oil;
• sugar;
• bay leaf;
• cleaned sunflower oil.

If necessary, before cooking, thaw the fish naturally, without using the microwave. Then proceed as follows.

1. Peel the fish and then just cut it carefully into small slices 2-3 cm thick. Salt and pepper, leave it for 10-15 minutes.
2. While the fish soaks up the salt, prepare the sauce separately - fry a little onion in the oil and stew it with grated tomatoes, bay leaf and a teaspoon of sugar.
3. Dip fish pieces in a bowl with flour and fry on both sides.
4. Put the fried fish into the bowl of a multicooker, pour the sauce and turn on the stew mode for 1 hour. If necessary, add a little water (no more than 100 ml, if the sauce is too thick).

Before serving the fish you can cook mashed potatoes or rice separately. In this form caloric value of pikeperch is 153 kcal per 100 grams. If you do not fry the fish initially, and immediately stew in tomato sauce, the caloric value will be 110 kcal per 100 grams.

On the grill

Cooking pikeperch on the grill is another way to make the fish dietary and tasty. The most popular is considered a classic recipe.

Ingredients:

• 1 large pikeperch;
• 2 tablespoons lemon juice;
• 1 teaspoon paprika;
• salt;
• black pepper.

First you need to clean the fish from the husk and gut it. Then carefully separate the fillets from the bone with a sharp knife. Do not cut off the skin: without it, the fish pieces might fall apart and look unappetizing. If the fish is very large, the strips of fillet can be divided into 3-4 parts. Right on a cutting board salt and pepper the fillets, sprinkle them with paprika and drizzle with lemon juice. Leave for 15 minutes, and meanwhile turn on and heat the grill to 200 degrees. Grease the grill with vegetable oil and fry the pieces for 8-10 minutes. Before serving garnish with greens, olives and a slice of lemon.

What can be cooked from pikeperch: recipes

There are traditional home-cooked pikeperch dishes, whose recipes have not lost their relevance for many years. These dishes are universal, and if cooked properly, there is no person who would not appreciate their taste.

Fish soup

When boiled, fish is not harmful to health, contains a minimum number of calories, because it is not fried in oil. Moreover, fish soup is one of the dishes that will diversify the diet.

Ingredients:

• 1 small pikeperch up to 1 kg;
• 5-6 potatoes;
• 2 tomatoes;
• 1 onion;
• fish seasoning;
• 50 grams of butter;
• herbs and fresh parsley root;
• laurel;
• pepper (allspice);
• salt and pepper to taste.

First you need to clean the fish - remove the gills, scales and insides. Boil a broth of 3 liters of water, the head and backbone of pikeperch. To make the soup transparent, it is worth boiling it for no longer than 20 minutes on low heat. Next, follow these instructions:

1. Strain the broth into a pot and bring it to a boil.
2. Be sure to salt it.
3. Peel and dice potatoes, send them to the broth.
4. Peel and throw in the broth parsley root, you can chop it.
5. Cut the fish fillets into small slices and send them to the soup, when the potatoes are ready.
6. Peel the tomatoes and chop them.
7. Fry the onion in the sunflower oil, add the tomatoes at the very end.
8. Braise for 5 minutes and add to the pot with the fish soup.
9. Add parsley herbs and spices.
10. Cook for 5-7 minutes.

Boil it for too long - the fish will fall apart and will not taste good. The optimal cooking time is 7-10 minutes.

Cutlets

A classic dish and a universal addition to any side dish - pikeperch cutlets. They can be given even to children, but it is important to make sure that there are no dangerous bones in the mince.

Ingredients:

• 800 grams of pikeperch fillets;
• 1 onion;
• 3-4 slices of bread;
• a cup of homemade milk;
• garlic clove;
• 1 chicken egg;
• salt and spices, if desired.

Fillet of pikeperch should be removed from the bone, grind in a meat grinder along with an onion. Soak the bread in milk and squeeze, then also pass it through a meat grinder. Add crushed garlic, an egg, salt and enrich the taste with spices, if desired. You can just pepper it. Knead the stuffing well and chill in the freezer for 15-20 minutes before making the cutlets. Fry in oil on both sides.

Stuffing

In the old days, zalivnoe from pikeperch was considered a truly festive dish and a delicacy. This is not surprising, because the preparation process is quite time-consuming and long.

Ingredients:

• 1 large fish;
• 1 onion;
• 1 carrot;
• 1 package of gelatin;
• salt;
• pepper;
• 1 lemon;
• green olives;
• red caviar;
• herbs.

It is necessary to strictly follow the technology of cooking, otherwise you will not get a beautiful and tasty jam.

1. First carefully clean and separate the fish. Remove the scales, gills, insides and fins.
2. Cut off the fillets with a sharp knife and remove bones.
3. In an enamel saucepan put the head and backbone, peeled carrots and onions, cook with an open lid for 40-50 minutes.
4. Soak the gelatin in cold water. Mix the broth filtered through several layers of gauze with gelatin, salt and cool the resulting liquid.
5. Pepper and salt the fillets, sprinkle with lemon juice. Put into microwave or oven and cook on low temperature (not more than 100 degrees) until ready.
6. Pour a small amount of broth on the bottom of the dish and cool.
7. Finished fillets neatly cut into small pieces and put on a dish with cooled broth.
8. Decorate with olives, thin slices of lemon, you can cut figures from boiled carrots. Pour the rest of the liquid and leave in the fridge for 2-3 hours.

Before serving, the gulf can be decorated with red caviar and greenery.

Interesting Facts

The pikeperch fish is one of the oldest species. For all the time of existence, mankind has managed to thoroughly study this species and learned a lot of interesting facts.

1. The pikeperch is one of the few fish capable of exterminating entire generations of fry in water bodies. Because of this, lakes with an active predator bite rarely contain peaceful fish in large numbers.
2. It is a phlegmatic fish that weakly resists the fisherman, so it is not too fond of connoisseurs of sport fishing.
3. The largest pikeperch in the history of fishing was caught by an ordinary Russian fisherman in the waters of the Volga. He weighed 40 kg. Until now, no one has managed to catch a larger fish.
4. The seafood contains rare amino acids, which, according to studies, protect the brain from Alzheimer's disease and some types of malignant tumors.

As you can see, pikeperch is a healthy fish for everyone. Knowing how to choose, store and cook this product correctly, you can regularly please yourself and your loved ones with appetizing and healthy pikeperch dishes.

Photo of pikeperch