Representatives of the sturgeon and salmon families are considered delicacies. They differ in structure, appearance, and behavior during spawning. Thanks to vitamins and minerals, red fish improves organ function, strengthens blood vessels, and normalizes blood pressure. Most varieties are on the verge of extinction due to their high industrial value.
Freshwater sterlet.
Sturgeon family
Sturgeon, which appeared in water bodies almost 70 million years ago, are considered long-lived. The family includes 4 genera: sturgeon, beluga, shovelnose, and pseudoshovelnose.
The fish differs from other varieties by bone growths on the body, an elongated snout, and a mustache in front of the mouth. Due to the rapid decline in numbers, most species are listed in the Red Book.
Description
This is a large fish (up to 6 m) with an elongated body resembling a spindle. The snout is elongated, spade-shaped. It has no scales; mobility is provided by a cartilaginous chord.
Sturgeons are distinguished by having bony plates with spines on their bodies for protection against predators. The toothless mouth occupies the lower part of the head. In front of it there are 4 transverse whiskers.
Representatives of the family have 2 front fins located in one row, the dorsal and anal fins are closer to the tail. This fish has 4 main and 2 accessory gills. The group contains predatory varieties (beluga, kaluga). But for most species the food is insect larvae, worms, and mollusks.
Beluga sturgeon family.
Value
Sturgeon meat and black caviar are considered delicacies, so they are of great industrial importance. The vast majority of species are prohibited from being caught due to a decrease in the number of individuals.
Fishing is officially permitted in Iran and the rivers of the Caspian Sea basin (Volga and Ural delta). Every year, the international organization CITES sets quotas for countries to catch this fish.
Habitat
Sturgeon are considered an anadromous species: they inhabit salt water bodies of the northern hemisphere, but spawn in fresh water. The exception is the sterlet, which inhabits clean rivers with a strong current of the Azov, Baltic, and Black Seas. Up to 90% of fish stocks are concentrated in the Azov and Caspian seas.
Most of the varieties live in the rivers of Siberia: Yenisei, Ob, Lena. The thorn is found in the Aral Sea, the kaluga is found in reservoirs of the Far East (Ussuri, Shilka, Amur, Argun).
Beluga is found in the Amur River. The habitat of the shovelnose is the Mississippi and Missouri river basins (North America). Small populations of this fish inhabit the Amu Darya and Vakhsh reservoirs (Tajikistan). False pathologists are considered endemic to the Aral Sea basin.
Spawning and reproduction
Sexual maturity in sturgeon occurs at 5-20 years. The further north the family’s habitat is, the later the fish’s spawning period begins. It takes place once every 2-3 years.
Only sterlet spawns every year, since it leads a sedentary life. Large representatives of the family lay more than 1 million eggs. Spawning lasts from March to November, but the most active period is mid-summer. For spawning, sturgeon species choose fast-flowing rivers.
Sturgeon spawning.
Typical representatives
The family includes 17 varieties of fish, many of which are on the verge of extinction due to constant fishing.
Common types include:
- Sturgeon. It comes in several varieties: Russian, Lena, Baikal, Amur, Atlantic. The average weight is 30 kg, length - up to 2 m. The photo shows that the color of the sturgeon changes. The predominant color on the back is yellow-green. The sides are gray, the belly is light. The fish's whiskers are located at the end of the snout.
- Beluga. She has a massive body with a short, pointed snout and long mustache. The average weight reaches 200-300 kg, but some representatives weigh up to 1 ton. Beluga can grow up to 6 m. Spawning occurs late (at 16-27 years).
- Stellate sturgeon. The species is distinguished by an elongated snout. In addition to bone growths on its back, it has spines on its sides. The mustache is short, the lower lip is poorly developed. Sevruga grows up to 1.5 m, weighs a maximum of 15 kg.
- Sterlet. The freshwater representative of the family has small parameters: length - up to 0.7 m, weight - up to 3 kg. Features of the fish are a pointed snout, many growths on the body, and long mustaches. The sterlet's back is gray-brown, its belly is yellow.
- Thorn. The semi-anadromous species grows up to 2 m and weighs up to 30 kg. There are 5 rows of bone growths on the body. Spawning occurs between 6 and 14 years of age. The fish lays up to 1.2 million eggs.
Sturgeon, stellate sturgeon, and sterlet can be called the “royal troika” because they produce the most expensive caviar. Different varieties are crossed with each other. Hybrids of Russian sturgeon and sterlet, beluga, and stellate sturgeon live in natural reservoirs and can reproduce. Fisheries breed bester, which is a cross between sterlet and beluga.
Beluga can reach a weight of 1 ton.
Differences between coho salmon and sockeye salmon
Coho salmon is one of the largest representatives of the Salmon family. It lives in the waters of the Pacific Ocean. Its weight can reach 15 kg. Other characteristics:
- The body is elongated, grows up to 1 meters.
- The scales of coho salmon are light and quite bright.
- The head is massive, the mouth is especially noteworthy.
- Forehead raised high.
Moving in the water, this fish shimmers with all the colors of the rainbow due to its numerous bright scales. The upper part of the head is green with a bluish tint. There are black spots of irregular shape on both sides of the body.
Sockeye salmon is also a representative of Salmonidae , but its weight is less. It does not exceed 3.5 kg. The body length also rarely reaches more than 80 cm. In appearance, sockeye salmon resembles chum salmon. However, the latter has a large number of stamens on its gills, which is not found in sockeye salmon.
Salmon family
Salmonidae include 3 genera. The family has an oblong body with compressed sides. During spawning, the silver color of the fish changes to bright, or red and yellow spots appear on the body. Many varieties die after propagation.
Short description
Representatives of the group are distinguished by an elongated body with scales compressed on the sides. The length of the fish varies from a few centimeters to 2 m, weight reaches 70 kg.
Salmonids have a soft skeleton, but the skull of some species consists of cartilaginous tissue. The fins include from 10 to 24 rays. This fish has a small unpaired adipose fin near the tail.
The group is divided into 3 subfamilies:
- Salmon (chum salmon, pink salmon, rainbow trout, salmon, taimen). They vary in medium or large sizes. A mouth with sharp teeth allows it to hunt small fish.
- Whitefish (omul, vendace, Siberian whitefish, nelma). This is a small fish with a small mouth and large scales.
- Graylings. Representatives of the genus have a powerful dorsal fin, which ends near the caudal fin. Their back is dark gray and there are black dots on the sides. The fish has a large red spot on its belly.
The average lifespan of salmon is 5 years, but some species live longer. Taimen are considered to be long-lived; their age sometimes exceeds 50 years.
Pink salmon of the salmon family.
Habitats
All varieties are found in the Northern Hemisphere. The natural habitat of fish is the seas and rivers of the Pacific, Atlantic, and Arctic oceans.
The southern border of the range runs along the Yangtze River (China). Large populations of salmon inhabit the water bodies of northern Russia (Kuril Islands, Kamchatka, Sakhalin). Graylings are inhabitants of freshwater rivers and lakes of Asia, Europe, and Sulfur America.
Reproduction methods
For spawning, representatives of the family move from the seas to fresh water bodies. During puberty, which occurs at 2-3 years, the appearance of the fish changes.
The body of salmon becomes taller and acquires a bright color. Males develop a hump during the spawning period. The jaw becomes hook-shaped, the teeth become larger.
In northern latitudes, fish spawn annually from September to October. In the south, the process lasts from early autumn to January. When spawning occurs, females are active.
After spawning, the fish quickly weakens. Pacific salmon are dying, but Atlantic salmon are heading to the ocean. The fry spend 1 to 5 years in rivers, then swim to the sea.
Salmon spawning.
Popular representatives
Because of their tasty meat, salmon have become the subject of fishing.
The list of popular ones includes the following types:
- Atlantic salmon (also known as salmon). It grows up to 1-1.5 m, the average weight is 43 kg. The body is covered with silvery scales. During spawning, red dots appear on the fish.
- Pink salmon. The smallest representative of the Pacific salmon: length - up to 70 cm, weight - about 2.2 kg. Distinctive features of the variety are small scales with a silver tint, many black spots on the back, a white mouth, and a tongue without teeth. During the spawning period, males develop a hump.
- Chum salmon. There are autumn and summer varieties. The first grows up to 1 m, the second - up to a maximum of 80 cm. It weighs 15-20 kg. This fish has an almond-shaped body with a silver color. During spawning, the area around the gills darkens, the body is covered with crimson stripes.
- Taimen. The largest species among salmon reaches 1.5-2 m, weight varies from 60 to 80 kg. There are Sakhalin, ordinary, Korean, and Danube subspecies. These are inhabitants of cold lakes and streams. Only Sakhalin taimen is a marine variety that is found in the Sea of Okhotsk. The fish has dark spots on its body.
Among the whitefish genus, nelma is considered valuable. It grows up to 1.5 m and weighs up to 50 kg. She has large silvery scales and a white belly. The species has no spots on the body.
During the breeding season, males develop growths. Nelma is found in fresh rivers and seas. Industrial fishing of the variety is permitted in northern Siberia.
Taimen weighs up to 80 kg.
Not just salmon
Salmon and trout in Russia are considered the most popular types of red fish - it is these that citizens try to buy for the holiday table, saving on something else. Alas, over the year the price of chilled and frozen salmon fish has increased by 10.5%. “Although by the end of summer, prices for all salmon fell due to news about the huge catch of pink salmon (2.5 times more than last year. - Ed.). But later it turned out that some of this fish was poached, and some was caught for caviar. After the caviar is carelessly removed from it, the fish turns into illiquid stock that can only be disposed of. Therefore, a lot of cheap fish never appeared on the market,” says Alexei Aronov, executive director of the Association of Industrial and Trade Enterprises of the Fish Market .
Article on the topic: Salting coho salmon and smoking sockeye salmon. How to cook Russian red fish
A quarter of the salmon and trout on the Russian market are from Chile. For artificially grown fish, the costs include a plane ticket, food costs, maintaining environmental conditions, etc.
“Chilled salmon and trout products are not available to the mass buyer: these are premium segment products. In 2021, there will be record catches of wild Far Eastern salmon (pink salmon, chum salmon, sockeye salmon, coho salmon). It’s better to buy this fish; its nutritional properties are in no way inferior to aquaculture chilled salmon and trout, and at the same time it does not carry the risk of increased antibiotic content,” assures fish market expert ichthyologist Alexander Fomin . — Yes, and it costs 2-3 times cheaper. But you shouldn’t look for it chilled on the shelves - due to the removal of fishing areas, Far Eastern salmon are sold frozen. Unless, of course, the seller cheated and defrosted this fish in advance in order to sell it at a higher price.”
Click to enlarge
Differences between sturgeon and salmon
The first difference between the families is appearance. Sturgeons have a spindle-shaped body with an elongated snout. They have bony plates on their backs, heads, and whiskers near their mouths.
Salmonids have an elongated body, compressed at the sides. Features of this fish are the presence of black spots on the scales and an adipose fin near the tail. They spawn annually, but sturgeon representatives do not.
The latter lay black caviar, while salmon lay red caviar. During spawning, the color of salmon changes to a brighter one. Many varieties die after propagation.
Appearance of salmon and sturgeon.
Vitamin and mineral composition of red fish
Salmon and sturgeon are considered sources of nutrients.
They are rich in the following minerals:
- sodium;
- potassium;
- phosphorus;
- magnesium;
- calcium;
- iodine;
- zinc;
- iron;
- fluorine;
- manganese;
- copper;
- chrome;
- selenium
Different varieties include almost all B vitamins, retinol, tocopherol, vitamins C and D. Fish contains omega-3, omega-6 fatty acids, which are necessary for the normal functioning of organs. The delicacy contains many essential amino acids (lysine, arginine, tryptophan, valine, leucine).
What are the benefits of red fish?
The benefits of red fish lie in its fats. Trout contains Omega-3 and Omega-6 acids. These acids increase cell strength and slow down the aging of the body. Women who want to maintain youth should consume 200 g 3 times a week, this helps improve immunity and strengthen nails.
Red fish is good for pregnant women to eat; it contains vitamin A, which improves the baby's attention.
Sturgeon not only does not cause obesity, but on the contrary, it normalizes the amount of cholesterol in the body. Constant use strengthens the circulatory system: the walls of blood vessels become strong and elastic.
It is worth noting that salmon contains a huge amount of zinc. Zinc is one of the most beneficial minerals for the human body. By breaking down, zinc directly affects the creation of new cells and neutralizes the effects of toxins. The production of the hormone testosterone, so necessary for men's health, increases.
Separately, we would like to point out that it is a good cure for prostate problems. The salmon family contains vitamins B and E, which are essential for the genitourinary system; their action kills toxins in the prostate muscle of a man, reduces inflammation and relieves spasms of the pelvic cavity.
Salmon, unlike animal meat, has a large amount of amino acids, one of these acids is methionine. Once methionine is absorbed in the body, it normalizes the functioning of the digestive system, reduces shortness of breath and prevents the development of diabetes.
A huge amount of phosphorus. This element directly affects the brain: it increases the speed and quality of its work, and also strengthens the human nervous system. People who consume chum salmon in their diet are less susceptible to depression and life shocks.
The benefits of red fish for the human body
Sturgeon and salmon should become an obligatory part of the diet for psoriasis, thrombophlebitis, hypovitaminosis, problems with the thyroid gland, and joints.
Regular consumption of these types of meat brings the following benefits:
- increases immunity;
- normalizes blood pressure and cholesterol levels;
- activates the gastrointestinal tract, endocrine, cardiovascular, and nervous systems;
- stimulates metabolism;
- makes blood vessels strong and elastic;
- prevents the development of Alzheimer's disease and diabetes;
- neutralizes the effect of free radicals;
- strengthens bones;
- improves memory and attention.
Omega-3 fatty acids with tocopherol maintain skin elasticity, preventing the appearance of wrinkles. Useful elements in fish improve the condition of hair and nails.
Eating salmon and sturgeon during menopause reduces the risk of developing osteoporosis. This meat is considered an aphrodisiac that increases male libido. This fish normalizes the functioning of the prostate gland and restores energy levels.
Red fish contains large amounts of omega-3.
Types of red fish - classification, benefits, calorie content
Red fish: types, classification, benefits, the most valuable varieties, their calorie content and beneficial properties. Contraindications to eating red fish.
Since ancient times in Rus', slicing delicious fish with parsley and lemon slices served as a decoration for the festive table. Fish is already a tradition, as are traditional Russian dishes - cabbage soup, pies, kulebyaki, pancakes.
Red fish is a whole family that unites expensive and popular species: chum salmon, trout, pink salmon, salmon, sockeye salmon, etc. The meat of these valuable species from the salmon and sturgeon families can have either intense red, orange or soft pink color.
The word “red” in Rus' meant everything beautiful, valuable, and rare. For example, a red fellow, a red maiden, a red day. Therefore, the most expensive and delicious fish - sturgeon, beluga, stellate sturgeon, sterlet - have long been called red, although their meat is white.
Average prices for red fish
Its cost depends on the region and type (frozen, fresh, chilled). Whole fish will cost more than steak or other parts.
In Russia, the price of 1 kg of delicacy is (in rubles):
- sterlet - 2300;
- salmon - 2200;
- taimen - 2000;
- beluga - 1900;
- Kaluga - 1000;
- Siberian sturgeon - 950;
- thorn - 900;
- Far Eastern salmon, Russian sturgeon - 850;
- nelma - 600.
The cheapest are chum salmon, pink salmon, whitefish, omul, and coho salmon. For these varieties they ask for up to 400 rubles.
Using red fish in cooking
The meat of this fish is tender and has an excellent taste. It can be fried, baked, salted. It is important to consider that salmon and sturgeon fillets become more caloric and lose some of their nutrients.
Frying
If you follow a few rules, the fish will turn out juicy. To achieve a good taste, it is marinated in a mixture of lemon juice, salt, pepper, and herbs. Then dip it in flour or use batter.
Fry for a few minutes until a crust forms. Then remove the pan from the heat and leave the meat covered for 2-3 minutes. During frying, the fat is rendered from the piece, and the pulp absorbs the oil.
Fry the fish until golden brown.
Baking in foil
Baked dishes have a pronounced aroma and taste. The fillet is considered the most suitable part for baking. It can be used whole or cut into pieces. The fish is sprinkled with vegetable oil, vegetables, mushrooms, cheese, and spices are added. It cooks for 10-12 minutes at temperatures up to 180 °C.
Red fish baked in foil.
Pickling
This processing method allows you to preserve the beneficial composition of sturgeon and salmon. The whole carcass is salted to make the dish tastier. Dry salting is considered the simplest.
The fish is cut into thin pieces and rubbed with salt and herbs. Then put it in the refrigerator for 2-3 hours. The second option is to place the meat in a bowl of concentrated saline solution. Press down on top with pressure. At room temperature, the dish will be ready in 60-90 minutes.
Which red fish is the fattest?
The leading positions in terms of fat content are occupied by all varieties of salmon fish. Depending on the time of year, the volume of fat in the pulp ranges from 10 to 20%. More pleasant, tender and non-bony meat is characteristic of trout, salmon and salmon.
Salmon is a red fish that has a high concentration of omega 3 and 6 fatty acids, so eating salmon will protect the body from gastrointestinal diseases, thrombophlebitis, and liver diseases. It is better to fry salmon on a grill pan using oatmeal, flour and starch breading.
It is also convenient to smoke fish, marinate, salt and add to salads, appetizers and put on sandwiches. The optimal cooking method is considered to be baking fish in foil or a cooking bag, as well as eating the tender flesh lightly salted.
Do not weigh down the meat with a lot of oil and seasonings.
Shelf life of red fish
Fresh fish should be stored in the refrigerator for no more than 24 hours. If it is wrapped in waxed paper soaked in vinegar, the shelf life increases to 48 hours. The packaged product will last 7-10 days at a temperature of 0...+2 °C.
Smoked sturgeon can be stored for a maximum of 6 days. Salted meat in a closed package will not lose freshness for up to 45 days. Lightly salted fish should be stored for no more than 3 days. When pickling in plastic or glass containers, the shelf life ranges from 7 days to 1 month.
