Fatlodger fish: photo, description, useful properties and recipes

The fathead fish is one of the most common inhabitants of rivers, lakes and other bodies of water in Russia and the CIS countries. Tender meat of this fish by the level of omega-acids can compete only with trout and salmon, but its cost is much lower. That is why the fathead fish has a leading position in Russian cuisine. This fish is the basis of dietary nutrition for various diseases. Nutritionists recommend including fathead meat in the diet of pregnant and lactating women, as well as children.

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

The bighead carp is considered to be the fastest growing member of the carp family. That is why it is often called big-headed and silver carp because of the special shade of scales that cover the body of this inhabitant of rivers and lakes. Adults reach 1.5 m in length and their weight exceeds 30 kg. Distinctive external features of the fathead should include:

• massive forehead overhanging over the eyes;
• a bulky body;
• low-set eyes;
• Depending on the species, there are differences in coloration.

Although native to China, this representative of freshwater fauna is widespread in all Russian regions. It feels great in large rivers: Dnieper, Kuban, Volga, Don, Terek. It is found in the Amur River, where in the middle of the last century it came from the Chinese territory after a severe flood. A decade later, the silver carp began to be massively bred in Ukrainian fisheries.

The silver carp is extremely heat-loving and prefers to live in sun-warmed places with standing water. But it is almost impossible to find it in rivers with strong currents.

An interesting fact: The average life expectancy of the silver carp under comfortable living conditions is 18 years or more. Therefore, some adults sometimes reach a truly gigantic size.

Types

There are three main subspecies of silver carp:

1. White species is massively distributed in the Eurasian territory. Representatives of this species are easily recognized by the eyes, located below the mouth. Often because of this feature the white bighead is called "low-eyed". Another distinctive feature is the silver color of the fish body with small whitish areas and fins of a gray tint. Therefore, the name "silver carp" also appears in the list of names. The diet of these freshwater fish includes phytoplankton - tiny algae. For this reason, the white bighead carp is considered a natural ameliorator and is most often used for stocking ponds. Individuals of silver carp weighing up to 36 kg can be found.
2. The mottled bighead carp is distinguished by its large size: the weight of this part is up to 50% of the total body weight. Therefore, the mottled subspecies is often called "big-headed". Species of this group are not particularly picky about the menu, their daily diet includes zooplankton (cyclops, daphnia) and algae. Such dietary diversity positively affects the quality of meat - it is juicy and tender. And unlike other freshwater species, the meat of the piscivorous silver carp has no small bones, which increases its nutritional value. Representatives of this subspecies also have impressive size and individuals weigh more than 50-60 kg.
3. The hybrid species has been bred in laboratories. As a result of successful breeders' work, a variety of fish was created that incorporated the best characteristics of the two main subspecies. Hybrid fathead is externally very similar to the white species, but feeds and grows like its variegated counterparts. Representatives of the hybrid species have a quiet temperament, perfectly tolerate low temperatures, but also, like all other fatheads, do not breed in standing water.

Note: There is no unpleasant odor in the meat of the silver carp, which is characteristic of other freshwater fish. This property greatly increases the quality of cooked food.

What is the difference between the silver carp and the white amur?

Even experienced fishermen often confuse the white silver carp with amur, which is not surprising, since these two species of freshwater dwellers have a lot of similarities. It is possible to distinguish representatives of one species from the other by the following signs:

1. The main distinguishing feature is a sharp keel on the belly of the fathead. The amur lacks such an additional means of camouflage.
2. The body of the amur is rounded, slightly elongated and covered with dense scales. This resident of freshwater reservoirs is characterized by rapid growth and can reach up to 1.5 m in length.
3. The second feature is a huge head and a low landing of eyes in the fathead. White amur does not have such external characteristics.
4. There are differences in diet: the amur prefers animal food, while the menu of the silver carp is dominated by algae. Therefore, this fish is often used as a natural "cleaner" of water bodies.
5. The silver carp is easy to recognize by certain behavioral characteristics - for example, at a loud noise this fish literally jumps out of the water. Often fishermen purposely knock with an oar on the water surface to make the silver carp demonstrate its skill in jumping in height. Sometimes the fish after such showdowns go straight to the boat.

Composition and calories

All the main characteristics of the fathead fish clearly indicate that this fish has commercial value. In addition, the high content of fatty acids, which are necessary for the normal functioning of the human body, increases the value of the meat of this type of fish. Since the body cannot synthesize polyunsaturated fatty acids on its own, it is useful to include fatty acids in the diet. The meat of this freshwater fish contains such important acids:

1. Alpha linolenic acid, a substance necessary for growth and support of normal immunity.
2. EPA (polyunsaturated eicosapentaenoic acid) is a component of fish oil, it is necessary for the stable functioning of the cardiovascular system and is a powerful preventive agent against strokes and heart attacks.
3. DNA (docosahexaenoic acid) is found in the tissues of the living organism as part of lipids.

With such a rich composition the meat of the fathead has a modest amount of calories - 86 units in a hundred-gram portion of raw product and 76 kcal in boiled fish.

Due to the low energy content with such a rich composition, the fat-salmon is ideal for dietary eating. Dishes cooked from the sirloin have a delicate and exquisite taste. Such food is perfectly digested by the digestive system that reduces the time of its digestion.

Useful properties of the silver carp

General benefits

Dishes cooked from silver carp, as the silver carp is often called thick carp, should definitely be included in the diet. They will not only diversify the daily menu, but also bring great health benefits.

The list of health benefits of such food includes:

1. Natural animal proteins strengthen the body's immune system.
2. Amino acids stimulate brain activity.
3. The inclusion of fathead meat in the diet is necessary during the recovery period after severe diseases.
4. Such dishes improve intestinal function, speeding up the metabolism.
5. The content in the meat of fish antioxidants inhibits the aging process.
6. Fish diet with silver carp is considered a good preventive measure against cancer.
7. Low-calorie dishes allow productive weight loss without grueling starvation.
8. The microelements contained in the meat of the silver carp improve the heart, strengthen the structure of blood vessels, and accelerate the metabolic processes.
9. Regular use of this type of fish helps to normalize blood composition and reduce the level of harmful cholesterol.

As we can see, fathead meat is a valuable food, which must be included in the diet of people of any age. But this fish is especially useful for the older generation, because such a supplement has a beneficial effect on the nervous system, as well as preventing the development of atherosclerosis.

For women

Dish from the fathead must be present in the menu of women of any age, as the omega acids contained in the meat are considered the safest and most effective means of preserving youth and beauty. It is not by chance that high-molecular-weight collagen, which is present in the fibers of tissues of this fish, is actively used in the beauty industry in the manufacture of various cosmetic products: anti-aging creams, gels. Clinical tests have shown that with regular consumption of silver carp improves hair, strengthens nail plates, slows down the aging of the skin.

For men

Silver carp is no less useful for men's health. The unique formula of the composition of the dietary product:

1. Provides normal potency, high quality of sperm produced.
2. Increases the probability of reproduction of healthy offspring.
3. Prevents the development of pathologies, including cancer processes of the male sexual apparatus.

In the diet of athletes and men who by virtue of professional duties are exposed to strong physical exertion, a meal of fathead should be present at least twice a week. In other words, at the expense of the useful fish, it is possible to compensate for the lack of important compounds in the male body without the use of pharmaceutical drugs.

When pregnant.

The body of future mothers especially needs omega-3 fatty acids. Steamed dishes of fatty fish are absolutely safe. They must be included in the diet throughout pregnancy. However, such a rich meal should be eaten no more than twice a week. A nutritious diet, in which fish is not the last place, will have a positive effect on the development of the fetus. The fact that the deficiency of PUFA (polyunsaturated fatty acids) negatively affects the formation of future boys. In addition, iron, calcium, phosphorus and a number of other minerals contained in the meat of the fathead are the building blocks of the bone and hematopoietic system of the future child.

When breastfeeding

The silver carp is such a unique fish that in almost all situations brings more benefits than harm. Therefore, moms during the breastfeeding period should always eat dietary meat of this freshwater fish at least twice a week. Thanks to this diet can maintain lactation. And mother's milk will contain all the useful components that a baby needs for active growth and development. Of course, the maximum benefit of such food can be expected if you follow the measure: a hundred grams portion of boiled meat of silver carp will be quite enough for a hearty lunch or dinner.

For children

Meat of the silver carp can be included in the children's diet in baked and boiled form. Preferably prepare dishes from fish fillets, after removing the bones. Excellent for children's food dumplings and cutlets, steamed. Low calories combined with excellent taste make the food hearty and incredibly useful. A complex of vital components contained in the meat of the silver carp, strengthen bone and muscle system of the child and activate brain activity. In addition, silver carp is considered the best prevention of rickets.

For weight loss

Despite the low caloric content, dishes of silver carp meat quickly satisfy hunger. Therefore, this food is ideal for people prone to obesity. There is even a special diet, which is based only on a single product - fathead meat. The high content of protein and B vitamins speeds up metabolic processes, improves metabolism and promotes productive weight loss. When formulating your diet, preference should be given to boiled fish dishes. Also tasty and nourishing is the fatty fish baked in the oven or steamed.

For Diabetes Mellitus

Since the flesh of the silver carp contains substances that can reduce glucose levels, dishes from this freshwater fish must be in the diet of diabetics. The chemical formula of the natural product demonstrates the following positive effects:

• improves carbohydrate metabolism;
• promotes the synthesis of hemoglobin;
• strengthens antioxidant capacity.

The complex of these actions improves the overall condition of people suffering from diabetes.

Important: It has been proven by research that regular consumption of colostrum helps stabilize blood sugar levels.

For pancreatitis.

Although patients with pancreatic problems are recommended to eat fish dishes twice a week, because of its high fat content, fatty fish is categorically prohibited for such patients to eat. And this contraindication applies to any form of pancreatitis.

Is the caviar of the silver carp useful?

The main part of omega-3 acids is contained in the caviar of the silver carp. Therefore, the usefulness of this product is not subject to doubt. Today you can buy the exquisite delicacy in the trade network. The color of caviar ranges from orange to a rich red hue. The difference in color can be explained by the fact that during the production of dyes are added to give the product an attractive appearance. If possible, of course, it is better to use fish roe from familiar fishermen to prepare snacks. Such goods are often sold by fish farms, engaged in breeding of this species of freshwater inhabitants.

The caviar of the silver carp is as useful as the meat. It is worth including in the diet of patients who have:

• rheumatism:
• persistent hypertension;
• diabetes of any type;
• cardiac disorders;
• nervous disorders;
• gout;
• gastritis with low acidity.

As noted earlier, silver carp dishes should definitely be in the diet of the elderly.

How to salt

The procedure for salting caviar does not require special skills. Therefore, any housewife can cope with such a task. The main condition is to cut the carcass correctly, without damaging the gallbladder. After that, the caviar should be thoroughly rinsed.

Salting caviar can be done in two ways: in strips and as a whole mass. If the second option is chosen, a sieve is required.

The salting method is very simple: put the salt-treated mass in the cold for several hours.

To obtain an exquisite snack, you should use a special sauce, which includes:

• salt - 2 tbsp;
• water (filtered) - 1 l;
• sugar - 1 tbsp.

Preparation:

1. Mix the named components, and then add to the brine a couple of bay leaves and a few peas of black pepper.
2. The resulting composition to put on the fire, bring to a boil.
3. Then salt soaked caviar mass send in the ready, cooled to room temperature sauce.
4. Insist the caviar for two days in the cold, and then strain.
5. After completing these simple procedures, the caviar can be used to prepare a variety of appetizers.

How to salt the meat of the silver carp

This is the key step in preparing the fish for smoking. With proper salting, you can significantly improve the taste characteristics of the final product.

If you were lucky enough to buy a large specimen, you should divide the carcass along the backbone into two parts. You can salt the meat of the silver carp using the dry or wet method.

The dry method consists in rubbing the fish pieces with a mixture of salt and spices. After that, you need to determine the parts of the carcasses in a convenient container and send it to the refrigerator.

The wet method or marinating involves the mandatory preparation of brine.

The sequence of actions is as follows:

1. Dissolve 40 g of salt in 1 liter of filtered water.
2. Bring the solution to a boil. Salt must be completely dissolved.
3. Cool the brine to room temperature and only then immerse the prepared fish pieces in it.
4. Make sure the solution completely covers the fish.
5. After 6 hours in the marinade, take out the pieces of silver carp.

In the future, fat salmon can be stewed or consumed in marinated form.

Harms and contraindications

Despite the great benefits of dishes from the fathead, if you want to include in your diet this delicious fish should be taken into account that if individual intolerance it should not be eaten. As for the rest you can enjoy the taste of fish delicacies as much as you want.

Also it should be taken into account that during the smoking process there are formed compounds that can provoke cancer.

In addition, all river fish are prone to infestation of parasites. Therefore, fish should be well treated before cooking.

How to choose and store

Like any other type of river fish, fathead fish is recommended to buy from sellers who can show all the documentation for the goods. The following recommendations will help you choose a product of excellent quality:

1. Fresh fish has a distinctive smell. It has a firm body, transparent eyes, and gills of a uniform pink or red hue.
2. Preference should be given to specimens weighing no more than 2 kg. These individuals have fewer bones, but more fat.

How to store
If the hostess plans to cook dishes from the fathead in the first day after purchase, for this period you can put the carcass on a shelf in the refrigerator. The shelf life of smoked or salted fish increases significantly.

Can I freeze?
For long-term storage of the fathead, it is worth using the capabilities of the freezer. But before placing the fish there, it must be cut and divided into pieces. Such prudence allows you to defrost not the entire fish, but only the necessary amount for cooking.

How to cut the fat salmon

Large species of silver carp should be cut before putting in storage. But before you divide the carcass into portions, you must:

• separate the head;
• carefully remove the backbone;
• remove all the innards and gills;
• If there is caviar, take it out very carefully;
• After cutting, wash the carcass thoroughly and then cut it into individual pieces.

What does the silver carp go well with?

Silver carp does not belong to the conflict products. This fish excellently combines with vegetables, rice, garlic. Delicious dishes will turn out with the addition of sour cream, spicy greens, lemon juice. Interesting flavor accents to fish appetizers can be made by adding spices:

• curry;
• oregano;
• cloves;
• cumin;
• rosemary;
• laurel.

You can use ready-made spice mixes for white fish. All kinds of vegetable oil and tomato paste are suitable for dressing dishes with silver carp.

There are complex recipes for cooking the sirloin of silver carp with mushrooms, olives and even pickles.

How to cook the fathead carp: recipes

Fathead carp can be cooked in all popular ways today. It is suitable for main and second courses, snacks and salads. The larger the fish, the more delicious the dishes will be.

In the oven

Since the meat of the fatty fat is high, it is better to bake it in the oven. This method of cooking does not dry out the meat, on the contrary, it allows him to soak up the fat well.

Hugely popular is the recipe for cooking fatty chub in sour cream.

List of ingredients:

• fish - 1 kg;
• dill - a couple of sprigs;
• low-fat sour cream - 60 g;
• spice mix for fish - 6 g;
• salt.

Cooking scheme:

1. Cleaned of scales and innards, wash the carcass, dry with paper towels.
2. Rub it with seasoning on both sides, sprinkle with lemon juice.
3. Put it on a baking tray covered with foil. Put some lemon slices and dill inside the carcass.
4. Mix sour cream with a pinch of salt and then coat the fish with this mixture.
5. When the oven is preheated to 180 degrees, send the baking tray with the fathead. Bake this culinary masterpiece for 40 minutes.

In the pan

Frying a fat salmon is quite a time-consuming process, especially if you got a large carcass. But you can cook delicious and well-cooked fish if you follow the following rules:

1. With the fish prepared as described above, remove the skin, rinse under running water to completely remove the scales.
2. From the backbone cut the soft part with a sharp knife.
3. Sliced fish fillet into pieces, put in a deep bowl, season with salt, add propaganda herbs.
4. Liberally sprinkle the meat with lemon juice.
5. After these procedures, cover the preparation for half an hour with clingfilm.
6. Each piece is rolled in flour.
7. Pour oil on a heated frying pan, and then lay slices so that they do not touch each other.
8. Fry on medium heat. To ensure that the pieces are evenly cooked, they should be periodically turned, frying on all four sides.
9. Done fish first put on a paper towel, and then serve with any garnish.

If you have a kilogram fat salmon, you need half a lemon and 150 grams of flour. Add the rest of the ingredients to taste.

In multicooker

The easiest and fastest way to cook silver carp is a stew in the multicooker. Such a dish is ideal for the festive table.

Set of necessary products per 1.5 kg of fish:

• tomatoes - ½ kg;
• carrots - 2 pcs;
• onions - 2 pcs;
• bay, salt, allspice.

Algorithm of culinary actions:

1. Tomatoes cut into circles, place on the bottom of the form half of the billet.
2. On top of tomatoes pour chopped onions. Lightly salt the mass.
3. Now it's turn of grated carrots. Spread half of the resulting mass.
4. On top of a vegetable "pillow" put the slices of chubby. All again sprinkle with salt and spices.
5. Decorate the entire composition with the remaining tomato slices, add about 150 ml of water.
6. Cook the dish for 2-2.5 hours in the "Stew" mode.

In the steamer

Steamed fathead with vegetables can become the centerpiece of a holiday meal and an ordinary lunch. For this purpose, a couple of large steaks weighing 0.5 kg will be more suitable. For this amount of fish base will require:

• carrots;
• 4 tubers of potatoes;
• sweet peppers;
• 100 g of broccoli;
• fish seasoning;
• salt;
• A big spoonful of olive oil.

If desired, you can add garlic, thyme, lemon zest.

Cooking sequence:

1. Place the steaks on the bottom of the cooking tray, sprinkle with seasonings and salt.
2. As the dish will be cooked on steam, in a bowl of the multicooker pour water in advance.
3. Put the chopped vegetables in the cavities between the fish steaks.
4. Decorate the top with broccoli florets and bell peppers.
5. Cook in the "Steam" mode for 25 minutes.

It is recommended to serve the stewed with vegetables fat salmon hot.

On the grill

For cooking on the barbecue, it is better to choose large specimens. To soften the taste of the meat, it is worth to pre-soak it in milk, and then send it to the marinade.

For quick cooking, it is recommended to prepare the marinade on mineral water (glass) with the addition of lemon juice of one large fruit, salt, pepper, bay. The proportions are given for 1 kg of net weight of the cut fish.

1. For fish shish kebab, it is better to divide the carcass into large steaks.
2. Mix the spices with lemon juice, add salt and water.
3. Prepared marinade pour pieces of fish.
4. After 2 hours, put the marinaded pieces of fathead on skewers.
5. Cook the tasty treat over hot coals. To fry each side it takes about 10 minutes.
6. Serve hot fish shashlik with fresh vegetables and cooled dry wine.

On the grill

Extraordinarily tasty dish is obtained on the grill on the proposed recipe. For a large fish you will need to take:

• olive oil - 100 ml;
• spice mix - 50 gr;
• salt
• soy sauce - 70 ml;
• lime.

How to cook:

1. Traditionally, start by preparing the marinade: in heated olive oil add spices, lemon juice.
2. When the composition cools a little, put pieces of fish fillet in it.
3. After an hour, proceed to cook the fat salmon on the grill.
4. To simplify the process, string portioned pieces on skewers or place them directly on the grill.
5. When the fish is covered with a crispy crust on top, serve.

What can be cooked from a silver carp: Recipes

Balak

Prepared by this recipe balak of silver carp is excellent with hot potatoes, frothy beer, it can safely be added to fish salads.

For one medium-sized fish weighing up to 2.5 kg you will need:

• coarse salt - 15 tbsp;
• turmeric - 2 tbsp;
• laurel - 3 leaves;
• sugar - 3 tbsp;
• allspice - 5 peas;
• coriander - 1 tbsp.

Sequential cooking process:

1. Mix the spices in a deep bowl.
2. Rub this mixture on the prepared fish carcass so that it is completely hidden by the spices. If it does not fit in a container, cut the fish in two pieces.
3. Put a weight on top of the fish.
4. Salt the fish for at least 5 days. If there will appear juice - this is normal.
5. After the specified period, clean it from spices, then soak it in water for 5 hours to remove excess salt.
6. Then wrap the carcass in a few layers of gauze and hang it up to dry.

Fish soup

For the classic method of cooking soup from the fillet of fat salmon weighing 400 g need to prepare the following set of products:

• 3 bay leaves;
• carrot;
• 3 potatoes;
• onion;
• a bunch of parsley and dill;
• 2 pinches of salt, black pepper;
• 2 liters of liquid base, that is, water.

Cooking steps:

1. Cut the prepared carcass into slices.
2. Pour water over the fish and put it on the fire.
3. When the broth reaches boiling point, reduce the heat.
4. In this state, cook the soup for about 20 minutes, then take out the fish and remove the bones.
5. Now add the chopped vegetables to the fish broth.
6. While the fish broth is boiling, fry carrots, chop greens.
7. Introduce the onion into the fish soup in its entirety.
8. When the potatoes are ready, take out the onion, and the broth is seasoned with spices, return the fish.
9. Allow the soup to infuse, and only then serve. On top, generously sprinkle the dish with chopped herbs.

Cutlets

Wolffish cutlets go well with mashed potatoes, boiled rice and pasta. They are easy to prepare if you have a medium-sized fish weighing about 0.8 kg.

In addition to the main ingredient, you still need the following products:

• 3 heads of onions;
• 50 ml of vegetable oil;
• 2 eggs;
• a glass of breadcrumbs;
• A bunch of fresh parsley;
• ground pepper;
• salt.

How to cook:

1. Cut the fish, separating the sirloin part.
2. Then pass the meat through a meat grinder. Chop the onion in the same way.
3. To the minced meat add chopped parsley, 1/2 cup of breadcrumbs, beat eggs, season with spices and salt.
4. Heat a frying pan, pour in oil.
5. With hands moistened with water form fish cakes, roll them in breading.
6. Over medium heat, fry the fish cutlets until golden brown.
7. When all the cutlets are done, keep them under a lid for a few minutes.

Stuffing

It is very easy to make a traditional fish dish for a holiday meal. Moreover, for the jam you will need a whole carcass with the head. In addition to fish components, you also need to prepare:

• 2 onions;
• 2 carrots;
• spices: bay, pepper, salt;
• Fresh herbs and 2 boiled eggs for decorating the dish.

Stages of preparation:

1. First, prepare the fish carcass: separate the head, remove the eyes and gills. Wash all parts thoroughly. Thanks to the use of heads, you can make a fatty chub casserole without gelatin.
2. Free the carcass from the insides, and then cut into pieces.
3. The entire fish is placed in a suitable pan, pour water. Immediately add the onion and carrots and spices. Salt should be added later.
4. Boil the broth on low heat for one and a half hours, while cooking constantly removing the foam.
5. Add salt in small portions.
6. After removing the infusion from the stove, open the lid, so that the broth cools faster.
7. Then strain the broth. Dismantle the head into parts. Put the meat on the bottom of the jam mold. In the same place put the cleaned from bones meat from the carcass.
8. Now decorate the ready dish with the slices of boiled eggs and herbs, and pour the transparent broth over it.
9. For final solidification, place the pouring for several hours in the refrigerator.

Interesting Facts

1. In China, the fathead is called a water goat because of its taste for plant food.
2. The fish can rise 3 to 4 meters above the water when jumping.
3. The fathead becomes incredibly voracious in late fall. Through an intensified diet, it seeks to accumulate fat to more easily endure the cold weather. And then the fish goes into a long hibernation.
4. Under favorable conditions, the female lays up to 4 million eggs, of which a day later the fry will hatch.

To summarize, it remains to be noted that at a relatively low cost, the fathead has a whole set of useful properties.

Photo of the fathead