Commercial fish Chekhon lives in freshwater rivers, reservoirs and lakes. Also, the range of its residence is the sea (Caspian, Aral, Baltic, Black) of any salinity - the fish is unpretentious and adapts to almost any conditions. The most numerous semi-aisle flocking fish in Ladoga and Onega lakes.
Today, the number of this species of fish has significantly decreased, and in some regions (Lake Chelkar, the Dnieper River, Seversky Donets) it is forbidden to catch it. In these areas, fish is protected by law. Cheshon in its form differs from the family of cyprinids. Her body is flat and elongated, resembling a cold weapon - a saber. Fishermen love to hunt it, because the fishing process is very easy - the sabrefish fish quickly pecks at the worm. She is loved by gourmets because of her nutritiousness and special taste.
Beneficial features
The meat of the fish is soft, tender, sweetish, has a pleasant taste and amazing aroma. The only drawback is the presence of a large number of small seeds. Despite this minor misunderstanding, many eat it, as the crabfish fish is very useful for the body. It has a huge content of vitamins, micro and macro elements:
- zinc - improves hair growth, is responsible for the state of the central nervous system;
- fluorine - is involved in the formation of bones and dentin;
- Nickel - contributes to the proper formation and growth of cells;
- Molybdenum - is responsible for growth and metabolic processes, also removes uric acid.
Chekhon is allowed to give even to small children, since it is hypoallergenic. Chekhon is a fish (photos are attached), unique in its nutritional value. Her meat contains a lot of protein substances and a small amount of fat. For information: the fattest Chekhon lives in the Sea of Azov and the Don River, and low-fat - in the Caspian Sea.
How to use?
Before preparing it, it is necessary to remove the entrails, fins and clean them of scales. Chekhon fish is deliciously obtained with cream sauce, baked in the oven or fried in breadcrumbs. The fish soup is not cooked from this type of fish, since the soup is not very tasty; meat from other breeds is used for the soup. In many regions and countries of the world it is sluggish. The dried fish meat is very juicy, low-fat, excellent with beer.
Before drying, the chekhon is gutted, but at the same time they are not cleaned of scales. Then it is placed in a prepared saline solution, crushed on top with some kind of cargo and left to marinate for 15 hours. Chekhon is good with any sauce and vegetables. Delicious fish dishes are obtained in the oven and deep-fried. Ginger root, lemon juice and garlic are added to add a piquant taste.
Puff fish Chekhon: recipe for cooking
Products: half a kilogram of fish, carrots, eggplant (2 pcs.), 3 eggs, 20 g of gelatin, salt to taste, dill, lemon.
Boil the fish in salt water for about 20 minutes. Clean the eggplants, cut into thin circles, add a little salt and fry on both sides. Boil carrots with eggs.
Pour gelatin with cold water and melt over low heat (in a water bath).
Peel the eggs - separate the proteins with the yolks and grate separately. Do the same with carrots.
Separated boiled fish from bones and skin, cut into plates (as it turns out). Take a deep round plate / shape and form a dish. First, spread the grated proteins, then the eggplant, the next layer is the fish, then the carrots, again the yolks and the final layer will be the chekhon. Pour almost the finished dish with melted gelatin, decorate with lemon slices and herbs. Leave in the refrigerator for half an hour. It turns out amazing jellied. The taste of the dish - you lick your fingers!