2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Palamud / Atlantic bonito, Sarda sarda / is a sea fish from the family Mackerel / Mackerel / and genus / Palamudi /, which resembles mackerel. However, bonito differs from it in its longer first pectoral fin. In our country this species is also known by the popular names gypsy and toruk. The upper part of the body of Sarda sarda is painted in dark gray.
The belly of the fish turns gray again, but is relatively lighter than the back. The bonito usually reaches 75 centimeters, and sometimes its body length exceeds eighty centimeters. Its average weight is about 3-4 kilograms. The large representatives of the species reach 7 kilograms. Bonito is distinguished by its sharp teeth.
It is a predatory fish that feeds on fish such as sprats, anchovies and horse mackerel. It inhabits the waters of the Atlantic Ocean, the Black Sea and the Mediterranean Sea. It can be seen on the coasts of America, Africa and Europe. It is considered a thermophilic fish that winters in the Sea of Marmara and returns to the Black Sea in the spring months (some of the groups remain in it during the winter).
Representatives of this species reach sexual maturity, usually at the age of two. Of course, although less often, there are those in which this happens in the first. These fish spawn from spring to late summer. This is most strongly observed in July.
For this purpose, they choose the coastal zone of the Black Sea or some of its northwestern part. When spawning, the water temperature is between 18 and 25 degrees Celsius. The caviar hatches in about 48 hours. Small fish feed on plankton and gain weight quickly. Before the beginning of autumn, their body length has already reached more than 40 centimeters. Over time, the fish stop growing in length, after which their weight begins to rise. When it comes to the seasonal movement of bonito, the species gather in passages and thus move to warmer waters.
History of bonito
Bonito is a preferred seafood not only nowadays. As early as ancient times, the population of Apollonia resorted to catching bonito. He and the mackerel helped them to feed themselves. In those troubled times, the fishermen inhabiting today's Sozopol sent this delicious fish to Greece. In fact, drying fish was a common practice even then.
Catching bonito
Bonito it would be difficult to catch on shore. It is fished without bait. If you want to catch this type of fish, you will have to use a boat, and also get a bonito / fish hooks, which are tied in several /. Bonito tackle is rougher and stronger, as the representatives of the species will not give up easily.
His healthy teeth will try to handle the cord. The other device you can use to catch bonito is a net. You can use bottom nets or floating nets. The former are preferred by fishermen during the summer months and also in the autumn. Bottom nets are a solution before the onset of winter.
Composition of bonito
Along with fish such as mackerel, salmon, sardines, herring and others bonito is classified as oily fish. Bonito contains many useful ingredients for the body. It contains vitamin A, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin B12. It also contains valuable omega-6 and omega-3 fatty acids.
Benefits of bonito
Bonito in addition to delicious food is a source of many nutrients. Eating bonito has a good effect on the whole body. Fish is especially good for the brain, thanks to the omega-3 fatty acids that are hidden in its composition. Regular intake of bonito enhances brain activity and supports the thought process. On the other hand, fish is also good for the heart. Studies show that eating it helps reduce depression.
Selection and storage of bonito
Bonito can be stored before drying. To do this, you need to choose fresh fish whose skin is free from damage. The belly of the fish should not be swollen. The culinary fish has a transparent cornea and its body is elastic. It should not have a bad smell. The fish are cleaned from the entrails, washed and salted.
Optionally, add other spices such as black pepper, paprika and cumin. The fish is then placed in a dish with a lid, which should stay in the refrigerator for 7-8 hours until the meat absorbs the spices. They are drained from the water separated in the vessel and hung in a ventilated place with a temperature of 30-35 degrees. Dried fish can be kept in the freezer.
Bonito in cooking
Bonito is among the favorite fish of fans of seafood. This type can be eaten marinated, grilled, dried, fanned or fried. It is present in a number of exquisite specialties. Among the unforgettable dishes with bonito are bonito plakia, bonito for gardening, bonito with rice.
Successfully this type of fish can also participate in salads and soups, stews. Combines successfully with onions, olives, boiled potatoes, tomatoes, various sauces. You will not go wrong if you flavor the fish with spices such as black pepper, devesil, basil, bay leaf, curry, dill and thyme. With lemon juice and white wine you will also be able to make bonito even more appetizing.
When preparing bonito some rules must be followed - namely, to remove the gills and viscera. Be sure to remove the reddish streak on the spine. In different dishes, bonito is cut into pieces or slices of different sizes. It is permissible to freeze.
