Muksun fish - photo and description, where it is found

1. Sea or river fish
2. Description What it looks like

The handsome creature of northern rivers and lakes, muksun, represents the noble salmon family. Inhabiting large rivers of the North and Siberia, it is a subject of industrial fishing and a desirable prey for amateur fishermen. In the cooking of local residents, northern whitefish, as muksuna is also called, has occupied a place of honor for many centuries for its unique delicious taste. On some river tributaries, residents of coastal villages were called “muksunyatniks” for their frequent consumption of this fish. Wild muksun is considered a commercial fish, but its numbers are regulated by strict conservation measures, especially during the spawning period.

Sea or river fish?

A lover of cold water, the muksun chose the Yenisei, Ob, Tom, Lena rivers and their tributaries, lakes in the tundra of Yamal, Yakutia and the slightly saline coastal waters of the northern seas as their habitat. Being an inhabitant of fresh waters, muksun is a purely river fish. Rare individuals found in the seas of the Arctic Ocean enter its waters with tidal and flood runoff. Fishing is carried out only in river and lake creeks.

Muksun is successfully bred in artificial conditions, from where it is supplied to the shelves of various stores.

Distribution and habitats

The northern muksun fish lives over a vast territory from the Yamalo-Nenets Autonomous Okrug (Kara River) to Yakutia and the Magadan Region (Kolyma River). The species is most widespread in the basins of the Yenisei, Lena, Ob, Indigirka, Anabar, Irtysh, Pyasina rivers, in lakes Taimyr, Lama, Glubokoe, on the coast of the Laptev Sea, East Siberian and Kara Seas. More recently, fish massively populated the right tributary of the Ob, the river. Tom, but due to increased poaching, it has significantly reduced its population and has become quite rare, giving way to smaller representatives of the carp family - minnow, chebak and crucian carp.

To learn more:

What kind of fish is chum salmon?

Outside of Russia, northern whitefish live in cold lake-river systems of the USA and Canada. The local name for the species is whitefish, which is defined by its light coloration.

Description

The weight of the fish depends on the food supply and habitat. Fishing nets catch fish with an average weight of 1 to 2 kg. Sometimes specimens up to 4-5 and very rarely 10-12 kg are caught. The average length of the fish is 45-50 cm. The lifespan of the northern whitefish is 20-25 years, sexual maturity occurs at 10-13 years. Spawning occurs in late autumn and early winter before freeze-up.

What does muksun look like?

What does it look like

The muksun has an elongated, spindle-shaped, flat body characteristic of all whitefish. The back is dark, the sides are silver, the ventral part is light. Mature fish have a small hump on the back - a distinctive feature of the salmon breed. The scales are small and dense. Skeletal bones are represented by the spine and ribs.

Main characteristics of the northern whitefish:

What does muksun fish look like?

The northern whitefish has an elongated, slightly laterally compressed body with a raised caudal peduncle. Other exterior features of the species include:

• presence of an adipose fin;
• head extended forward;
• silver-gray body color and dark blue or ash back with an expressive hump in adults;
• pointed snout with a lower position of the mouth;
• weak scales of medium size (87-107 pieces in the lateral line);
• enlarged upper jaw (2-3 times the width);
• light pressed abdomen;
• increased number of gill rakers (up to 60-65).

To learn more:

Omul: where the fish are found, what they eat and how they spawn

Muksun has no biological subspecies. There are numerous anadromous forms and several local populations, differing in nuances of color, average size, and timing of puberty (Kolyma, Lensk, Indigirsk). The lake-river salmon hybrid, the whitefish, which has common exterior features and identical habits, is often mistakenly classified as a taxon.

Invariable difficulties for inexperienced fishermen and buyers are the search for differences between muksun and shekur (chir) due to their amazing external similarity, especially when there is no possibility of simultaneous comparison of representatives of different species. For identification, it is necessary to use unique biological characteristics, excluding the color of the body and back, which can vary depending on the specific feeding and habitat (see table).

The most correct way to distinguish between whitefish “twins” is to compare the width and length of the body, visually assess the number of scales in the lateral line and the ease of scraping them off with a fingernail. The last condition is almost impossible to fulfill if you have Cheer in your hands.

Benefits and harms

Muksun meat contains a rich composition of vitamins and minerals. It has a high content of fish oil, which is absorbed much better than traditional cod oil and does not have an unpleasant odor. Regular consumption of fish helps improve human health and well-being:

• increases the body's immune defense;
• stimulates the state of the cardiovascular and hematopoietic systems;
• activates the processes of nervous and reflex activity;
• increases mental activity;
• improves metabolism;
• restores the balance of proteins, fats and carbohydrates in the body;
• Helps increase endurance during high physical activity.

Cold smoked muksun
In addition to its healing properties, muksun meat has high taste qualities. The nutritional value of muksun fish is evidenced by the fact that in the old days four nelma were given for one carcass of northern whitefish. The product has minor contraindications:

• individual intolerance;
• excessive consumption, especially fried, can cause disruption in the gastrointestinal tract, liver, and pancreas;
• consumption of salted fish can cause exacerbation of kidney failure and colic.

Suitable Products

Cold smoked muksun back

1350 rub. for 1 Kg. (retail)

Packaging: 600 g

Order

To eliminate unpleasant consequences, muksun meat should be subjected to heat treatment, salting, and deep freezing.

Features of reproduction

Due to the long life cycle, puberty occurs late. The earliest is at 6-7 years of age, but usually at 8-12 years of age. This biological feature complicates the normal restoration of the population in a situation with intensive and uncontrolled fishing of large fish.

In 2014, strict restrictions on commercial catch were introduced in most regions where the species lives. Also, the northern whitefish is a prime candidate for a place in the Red Book of the Russian Federation.

The first wave of the spawning run begins in July-August and is accompanied by a massive return of the semi-anadromous form to the mouths of their native rivers (homing) with further movement upstream to search for suitable spawning sites. A little later, preparation for procreation begins in residential populations that did not go out to feed at sea and do not require long movements along the riverbed.

To learn more:

Chekhon: description of fish and fishing methods

The main factor in the start of muksun spawning is the water temperature, which must drop to +4-8°C. If the autumn is too warm, the fish that enter the rivers begin to actively feed in order to wait for favorable climatic conditions without harm to the body. As a representative of the Atlantic subfamily of salmon, the northern whitefish does not die after spawning and is capable of making 3-6 spawning migrations during its life. To increase the chances of survival of the fry, eggs are thrown in portions, with significant time pauses. Often the process drags on throughout the entire autumn-winter period. After this, the fish returns back to the sea or to deep places of permanent residence in a river or lake.

Spawning grounds are shallow flowing areas with an overgrown bottom or a coating of pebbles, small pebbles, and coarse sand. The average fertility of a large female is 25-40 thousand eggs, which are yellow in color and have a sticky top layer for quick and reliable attachment to a solid substrate. The usual duration of the incubation period is 180-200 days. The mass release of fry occurs at the end of March, April and beginning of May. The small muksun has a characteristic tiger color for camouflage and immediately hides in the coastal vegetation, where it switches to intensive feeding on zooplankton and the smallest bottom organisms. Having reached a length of 3-5 cm, it begins to slide downstream to the first standing reservoir, where the main feeding occurs.

Can it be eaten raw?

To the question of whether it is possible to eat muksun raw, the answer should be sought in the culinary recipes of the cuisine of the indigenous peoples of the North. Sagudai, stroganina, raskolka are traditional dishes of reindeer herders, fishermen and hunters of Khanty, Yakutia, Chukotka. To prepare Siberian delicacies, fish must be frozen at a temperature of 35°C - 50°C. This regime kills pathogenic microflora and possible parasites that occasionally infect muksun. Raw meat that has passed veterinary control is completely safe for raw consumption.

Is muksun bony or not?

The muksun's skeleton consists of spinal and rib bones. Small bones in the back meat are completely absent. This makes cutting fish and cooking convenient. The meat separates easily from the bones. It is easy to fillet the carcass before cooking. Rich broths are prepared from bones, fins and heads.

Muksun recipes

Muksun with spicy bread crumbs

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Home-salted muksun caviar

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+ Other recipes from muksun

What to catch

To catch muksun, spinning or fly fishing gear is most often used. If you use a spinning rod, then it is better to give preference to the ultralight option. This is due to the fact that muksun prefers only small spoons - spinners or oscillating options. And you can only fish with them using a delicate rod. It is also worth equipping it with a thin cord in order to cast small baits, the weight of which rarely exceeds 3 grams. In addition, thin-diameter braid does not float in the wind, and the fisherman can better control the wiring. However, the reel clutch needs to be loosened, since muksun is a fairly strong fish, and it will resist when fishing. Thin tackle may not hold up. The bait used is oscillating trout spoons or spinners 00.0, 1. Retrieving must be done slowly so that the bait periodically touches the bottom. If there is no bite, you need to try wiring in the middle layers of the reservoir.

Read: Lavrak

Fly fishing gear is also effective, but it requires experience. You can use a one-handed rod of class 5 or 6. It is better to throw the bait far away to show the bait to the muksun. For fishing with such gear, you can use a watercraft. Insects or their imitations are used as bait.

What color is the meat

Muksun is a white fish and the color of the meat is also white, sometimes with red threads of blood vessels. When salting, the color of the meat becomes slightly darker due to oxidative processes. Smoking gives the fish a yellow-golden color. Hot cooking does not change the color of meat. In addition to meat, fish roe is considered a culinary delicacy. Its color is light brown. When salted it acquires a dark, reddish hue.

Muksun in section

Methods for catching muksun

The peculiarity of fishing for muksun is that most of the gear is designed for fishing with artificial flies and “decoys”. For this purpose, various long-casting rods and fly fishing are used.

Fishing for muksun using a spinning rod

Catching muksun with spoons is sporadic. Fish are caught most often as by-catch. This is due to the way you eat. Rotating spoons are used, usually small in size. For fishing on large rivers, such as the Ob or Lena, it is advisable to have “long-range” rods. The test of such gear is quite large, so for casting small baits you can use special equipment, such as sbirulino-bombard and so on. The most successful option for fishing with spinning rods, as well as with long-casting rods, is to use rigs for fishing with flies, including sinking ones. Fishing can be done with various types of equipment, with or without floats.

Fly fishing for muksun

The choice of gear depends on the experience and desires of the fisherman. It is worth considering that the conditions of reservoirs where you can catch muksun, as a rule, allow you to make long casts. The fish is very picky and cautious, which requires the use of long-bodied lines with a neat presentation. When fishing for muksun, you may need to use watercraft. One-handed gear of class 5-6 is quite suitable for catching this fish. The main problem is the choice of bait. In addition to dry flies, under certain conditions, nymphs and wet flies may be needed. Some anglers, when fishing on lakes, advise casting parallel to the shore.

Catching muksun with winter gear

When fishing for muksun in winter, you should use delicate gear. In this case, you will have to stock up on a large number of imitations of invertebrates, among which there should be both naturalistic copies and fantasy options. Choosing bait when fishing for muksun, at any time of the year, is not an easy task and does not always bring success.

Taste of fish

Muksun differs from other whitefish relatives in the delicious taste of tender, juicy meat. The spawning regime of this whitefish has a positive effect on the taste of the fish. It does not spawn annually, but once every 4-5 years. Between spawning years it feeds intensively and accumulates fat, which gives the meat a unique taste.

Lightly salted muksun fillet

Another distinctive feature of northern whitefish is the smell of the meat. Like Onega smelt, muksun exudes the aroma of fresh cucumber.

Is it possible for children

A fish diet is very beneficial for a child’s body. Especially if it is a fish - muksun. But you should feed your baby with caution. Fish in the form of puree should be introduced into the diet no earlier than the baby is 12-16 months old. At an older age, children can be given fish broth and boiled pieces. Up to 3 years of age, it is recommended to prepare fish dishes for children without salt.

Something to remember! Fish is one of the foods that can cause an allergic reaction. If this happens to a child, it is necessary to stop introducing muksun meat into the children's menu.

Calorie content and BZHU

The nutritional value of muksun meat may differ among fish living in different natural conditions, in the wild and bred in cultural farms. There will be some differences in the content of BZHU after different methods of culinary processing. The table shows the composition of BJU and calorie content of muksun meat per 100 g of product:

Nutritional properties

Northern whitefish meat is not susceptible to infection by parasitic flatworms, therefore it is widely used for preparing raw dishes - stroganina, Xe appetizer, rolls, sashimi, sushi, various salads, etc. Particularly tasty is the sugudai cut, which involves marinating the fillet for 40-60 minutes in lemon juice with the addition of pepper, salt and onion rings.

It also happens: Fishing with bugs

The calorie content of muksun is moderate 88 kcal per 100 g. Due to its complete digestibility, zero glycemic index and insignificant mineralization, the fish is recommended by experts as a high-quality and important element of dietary nutrition for adults and children.

In addition to a high level of healthy proteins, the product contains:

• vitamin PP (nicotinic acid nicotinamide) – 2.9 mg;
• fluorine (430 mcg), chlorine (165 mg), nickel (6 mcg);
• molybdenum (4 mcg);
• zinc (0.7 mg), sulfur (175 mcg).

One serving of a fish dish provides the body with the daily requirement of chromium, which is involved in the process of carbohydrate synthesis, maintaining normal glucose levels, eliminating toxins, strengthening the skeleton and increasing physical endurance.

Due to its soft-dense structure and low content of intermuscular bones, whitefish meat tolerates various heat treatments, including frying, boiling, baking, grilling and steaming. The maximum benefit comes from raw, pickled or lightly salted muksun.

How to choose fish

To avoid possible consequences from eating stale, diseased or helminth-infected fish, you should not purchase muksun from unverified sellers. They buy northern whitefish in specialized stores that have equipped rooms for cutting and packaging. All products in these stores undergo sanitary and veterinary control. Delivery is made by special transport in compliance with temperature conditions.

Cold smoked muksun fish

When buying chilled or fresh-frozen muksun, you should carefully inspect the fish. A fresh, high-quality carcass should not be damaged. The gills are red-pink in color. The eyes are transparent without the presence of cloudy areas. The fish has no foreign odors.

How and how long to store muksun

Before buying fish, you should know how to store muksun. Fresh or frozen can be stored in the freezer for several months. Chilled - in the refrigerator at a temperature from 0°C to -2°C for no more than 3 days.

Hot smoked muksun is stored in the refrigerator for three days at a temperature from -2°C to +2°C. For long-term storage, it is frozen and stored in the freezer in tight, odor-proof packaging.

Muksun frozen

Cold smoked fish is stored at the same characteristics for a longer time, thanks to the treatment with smoke, which has a bactericidal effect.

Cooking tips

Muksun is rightfully considered a royal fish and is good cooked in any way. The taste of northern whitefish is especially pronounced when lightly salted. Sagudai from muksun is the hallmark of many peoples of the north.

Lightly salted muksun in 20 minutes

Smoked muksun balyk will be the decoration and pride of the hostess of any holiday table. A good and rich soup from a northern beauty. It resembles the taste and richness of sterlet. The fish is baked, stewed with vegetables, stuffed. Serve with fried potatoes and zucchini. It goes well with herbs: onions, dill, cilantro, parsley. In any form, muksun will leave an indelible culinary impression on the most sophisticated gourmets.