2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The carrageenan / Alosa pontica /, also known as Danube mackerel, is a transitional fish of the family Clupeidae. The English name of the fish is Shad fish, the Russian Black Sea-Azov herring, and the Turkish - Ringa balığı. Karagioz inhabits both fresh and salt waters. It is found in the Azov and Black Seas. Among the rivers he chooses are the Danube, Don, Dnieper, Dniester. In Bulgaria, carrageenan can be seen in the waters around Kiten, Lozenets and Burgas.
The torso of karagioza is elongated and flattened, covered with scales. It is colored in silver. It reaches a length of 35 centimeters. There are also longer specimens. This type of fish does not have a remarkable weight - it usually reaches 600-700 grams. The head of the carrageenan is relatively small and the mouth is large.
Its rear end passes the eye of the fish. Carrageenan has teeth. The interesting thing about this species is that there is a special spot behind the gill cover, which, however, is not always visible. Fish of this species can be large and small. As you can guess, the large ones grow faster than the small ones and are characterized by larger bodies. The other distinguishing feature of the large representatives of the species is that they are not so thermophilic and enter the water even at lower temperatures.
Characteristics of carrageenan
This species of fish has evolved so that it can live in fresh and salt water pools. It inhabits salt water, but during the breeding season migrates to estuaries. Breeding occurs in the period from April to July. Females usually spawn at a distance of 500 km from the mouths of rivers.
The separated grains are carried downstream. The emerging larvae feed on algae and others. In the beginning, they just drift. As they grow older, they begin to include small fish and crustaceans in their menu. Adults eat mainly anchovies, sprats, aterina and others. The carrageenan matures when it is 3 years old. Sometimes a little later. He rarely lives more than 7-8 years.
Catch of carrageenan
It can be caught off the coast mostly in March and April, but also in September and October. Experienced fishermen recommend this species to be caught on a perch. It can be used and glitter, but the cap is the better choice. The bottom rod is also not entirely unsubscribe, although this species is found mainly in the surface layers of water. The catch of carrageenan from the shore is sometimes a difficulty as the passages stand at a distance. According to avid anglers, the most promising catch awaits those who go for carrageenan early in the morning or at dusk.
Storage of carrageenan
The carrageenan can be stored by salting. However, before proceeding with this procedure, you must make sure that the fish is completely fresh. It's best to catch her in person. Salting is carried out immediately after the catch. The fish is washed with cold water, after which an incision is made in its abdominal cavity.
This is followed by removal of the viscera and cutting of the blood vessels located at the bottom of the chest cavity. The treated fish is washed well several times to remove all impurities, then dried. Then rub with salt from all sides, and from the spice is added the abdominal cavity of the fish.
The salted meat is placed in an enameled dish and covered with more salt. In this condition it should be stored in a cool, dark place. Before reaching for the fish, be sure to soak it well in water. Experts remind that storing fish for more than a month has its disadvantages, as the nutrients of the food product are lost. Therefore, it is best to consume carrageenanwhile still fresh.
Carrageenan in cooking
The meat of carrageenan is appetizing and tempting for every fan of seafood. It is greasy and with bones, but in any case it is very tasty, and when combined with the right products it becomes a real delicacy. Karagioz is the most delicious fried. But if you stick to a healthier diet, then you can cook it in the oven or on the grill. Cooked in soup carrageenan also not to be underestimated. In any case, remember that carrageenan is perfectly complemented by dill, parsley, black pepper, onion and fresh lemon and lime. Combines with olives, lettuce, potato salad. Go with drinks like ouzo and mastic.
Benefits of carrageenan
The carrageenan is a valuable food for us mainly due to the fact that it contains sodium, potassium, magnesium, phosphorus, calcium, zinc, selenium, iron, riboflavin, niacin, thiamine, which are important for the proper development of our body. Carrageenan meat is also a source of vitamins A, B5, B6, B12. Consumption of fish has a tonic effect, strengthens the immune system and has a positive effect on physical and mental fatigue.
