The amazing paddlefish sturgeon fish - no one knew this about it

Description

The first thing that is hard not to notice when looking at a photo of this fish is its long nose, which plays an important role. It is the nose that performs the function of a kind of locator, with increased sensitivity to surrounding objects. But, besides this feature, the paddlefish has another important difference from other fish representatives - this is the complete absence of scales and small bones. The location and shape of the fins is no different from other types of sturgeon. The head occupies a third of the entire body. The mouth is quite large.

Necessary equipment, material

First you need to purchase breeding material. Each fry weighs about 25 mg. The recommended planting density is 2000-3000 specimens per 1 hectare.

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Regular carp ponds do not require special equipment. The main thing is to ensure complete drainage and a system of independent water supply and collection. It is also necessary to ensure constant growth of phyto- and zooplankton.

Captured paddlefish are examined, weight assessed and measured. Catching this fish is not difficult.

Habitats in Russia

North America can rightfully be considered the homeland of the paddlefish. It is here in the Mississippi River that the main habitat of this marine species is located. During flood periods, fish tend to swim to nearby lakes. But, after a short period of time, he returns to his native place again. Since the fish is unpretentious to its living conditions, it feels quite comfortable in different climatic conditions.

In the depths of water, the water carrier prefers to be in the middle water columns. Selects exclusively fresh waters; this individual sometimes jumps out of the water, striking the water surface with its “oar.”

Today paddlefish can also be found in Russian waters. Fish were brought here in the middle of the last century. He managed to acclimatize only in a few places. These include:

1. Kostroma region.
2. Oktyabrsky district of Primorye.
3. Krasnodar reservoir.

Based on the small list of paddlefish habitats in Russia, we can talk about maladaptation of this fish species in this area. Paddlefish are grown artificially for commercial purposes at several fisheries.

Artificial breeding

This giant individual does not need to create certain conditions for keeping and breeding in artificial reservoirs.

The suitable water temperature for industrial breeding of paddlefish will be +22 to +25°C. A sufficient acidity level should be approximately 7-8 units.

For the reproduction of this individual, a body of water with an area of ​​at least 1 hectare and a depth of more than 1.5 meters is desirable. In such an area you can get about 100 kilograms of commercial fish. It is preferable that the artificial habitat does not have huge vegetation.

When a sturgeon reaches the age of 3 years, its weight can range from 3 to 5 kilograms. If during the catch a smaller weight of fish is noted, then it is released back into the reservoir.

Construction of a reservoir for breeding paddlefish

Paddlefish are a valuable object for reservoirs, cooling ponds, and lakes in the central and southern zones of Russia. Most of these reservoirs do not have conditions for fish reproduction, so they require periodic stocking and installation of the necessary equipment.

To start a business in breeding and raising paddlefish, you need to prepare a reservoir for this. The best climatic zones for paddlefish breeding in the territories of the countries of the former Soviet Union are the forest-steppe and steppe physiographic zones.

It is permissible to grow paddlefish breeding material in ordinary carp ponds. The reservoir must have a well-planned bed.

It is recommended to grow fish of the same age group in one pond, since otherwise the growth and development of older fish, which are much more demanding of living conditions, will slow down.

When arranging a pond, the following characteristics must be taken into account:

• the temperature should be between 22-26 degrees;
• the optimal level of oxygen dissolved in water is at least 5 mg/l;
• optimal salinity level – up to 4%;
• biomass of zooplankton, which is the natural food for paddlefish, is 5 g/cu. m.

Before releasing the fry, organic fertilizers are applied to the pond bed. In this case, the soil needs to be harrowed to a depth of 5-7 cm.

Mineral fertilizers are applied only in well-dissolved form. Rotted manure, lime, superphosphate, and potassium permanganate are usually used as fertilizers.

Fishing Features

The main source of food for paddlefish in natural water conditions is plankton and zooplankton. That is why it is almost impossible to catch this inhabitant of the sea. But this opinion is wrong. In artificial reservoirs, fish are fed with various types of feed. During its existence, it has adapted to this food. That is why it can be easily caught using various plant baits as bait.

Having learned about the place where the giant paddlefish lives, an avid fisherman will certainly feel the desire to catch it. Due to the large size of the fish, the fisherman needs to stock up on some gear:

• rod and dough;
• strong 6 thousand coil;
• braided cord that can withstand loads of up to 40 kilograms;
• short shock leader with 0.6 mm fishing line;
• sinker from 60 to 100 grams;
• large bead;
• leash with hook No. 2.

We have prepared for you a number of tips on making a special design that will help you catch these river inhabitants:

Tip 1. In order to make a similar design, you need to take a shock leader and tie it to a braided cord. Next, put on the sinker and bead. Secure the leash.

Tip 2. When fishing, place the rod on a specially prepared stand.

Tip 3. For a high-quality catch, purchase a bite alarm and attach it to the rod.

Before fishing, try to find out from the administration of the reservoir what kind of food they use to feed these individuals. If possible, purchase from them. Fishing with the usual bait will be of better quality.

Paddlefish, like any sturgeon, love muddy, routine water. Here it is important to try to create the illusion of plankton by lightly scattering the complementary food on the surface of the water. It is important to remember that the paddlefish has an excellent sense of smell. Therefore, when using top dressing, be sure to add a mixture of wheat bran, corn flour, breadcrumbs and milk powder. Then you will have a better chance of catching it.

Catching such an individual is a pleasure!

Paddlefish: cooking recipes

The paddlefish is a representative of the sturgeon family of fish. The body has no scales and is covered with small spines. There are 2 small whiskers under the mouth. There is a row of small sharp teeth on the jaw. The head is elongated.

The paddlefish is native to the Mississippi. In our region, it is acclimatized in lakes and reservoirs in the southern direction. Breeding stock is practiced in artificial private reservoirs.

To spawn, it goes into clean standing waters with gravel soil. The caviar is sticky and dark gray in color. The female lays up to 180-200 thousand eggs at a time. Waterfowl grow quickly, reaching 75 centimeters in the first year and a half of life, and 100 in the next.

Despite the frightening photos of the paddlefish, it feeds on zooplankton - rotifers, daphnia, cyclops.

Cooking features

The value of the species is not limited to meat; caviar is no less valuable. It is used in cooking with virtually no waste. Before cooking, the carcass is thoroughly washed, doused with boiling water and separated from the ossified spines. There are a lot of recipes for preparing paddlefish; it is delicious boiled, fried and smoked. Juicy meat with a rich taste goes well with a variety of side dishes and salads. No less popular are shish kebab, aspic and fish soup. The whole carcasses are baked in the oven, and pieces of boiled meat are added to snacks. Weight-conscious people can enjoy the delicate taste of fish. 100 grams of meat contains only 163.7 kcal.

Recommendations for selection and primary processing

In order for the finished waterfowl to retain maximum of its beneficial properties and taste, it is necessary to purchase it fresh. If only frozen products are available for sale, they should be carefully inspected. External characteristics must correspond to the description of the paddlefish. Excess mucus, black gills and an unpleasant odor are direct evidence of spoiled goods.

Before cooking, wash the carcass, remove the fins and entrails. The surface of the raw material must be clean on all sides.

Royally baked paddlefish

The dish has not only an exquisite taste, but also an original appearance. It will become the highlight of the banquet table and will give pleasure at dinner in the company of your closest ones.

Main ingredients:

1. Paddlefish – 2.5-3 kilograms.
2. Lemon – 1 piece.
3. Vegetable oil – 100 ml.
4. White wine (dry) – 150 milliliters.
5. Salt – 2 teaspoons.
6. Ground black pepper – 2 teaspoons.
7. Parsley, dried thyme - to taste.

Decor: lemon slices, mint leaves, parsley sprigs.

Cooking method

Gut the carcass, maintaining its integrity as much as possible, and rinse thoroughly with water. Sprinkle coarse salt on the outside and rub on the inside. Leave for 20-30 minutes.

Rinse off the salt under running water and pat dry with a paper towel.

In a separate container, mix salt, pepper, parsley, thyme, rub the carcass with the mixture inside and out. Squeeze lemon juice, add sunflower oil, pour over fish.

How to cook paddlefish in the oven? Choose a baking dish of suitable size - metal or glass fireproof. Lay foil in 2 layers. Place the fish, pour in wine, seal the fish tightly so that the liquid does not spill out during the thermal effect.

Place the dish with fish in an oven preheated to 170 degrees for 10-15 minutes. After the specified time has passed, remove and unfold the foil completely. Using a silicone brush, coat the surface of the carcass with vegetable oil. Continue baking, reducing the temperature to 150 degrees. It is important to ensure that the fish does not dry out.

Place the finished paddlefish on a plate and present with sprigs of fresh parsley, lemon slices, and mint leaves. To ensure that the pieces are even and neat, you need to cut the fish with a fairly sharp knife. Combination with cream sauce or teriyaki sauce will help you experience the full variety of taste.

Representative of the sturgeon species stuffed

Many recipes for paddlefish fish have come down to us since the times of the kings. The latter definitely knew a lot about gourmet dishes. A delicate crust, soaked in aromatic marinade, is in original tandem with a rich filling. An extraordinary combination of flavors will make stuffed fish the highlight of any table.

Required ingredients:

1. Large paddlefish – 1 piece.
2. High fat cream - 100 milliliters.
3. Salmon fillet – 350 grams.
4. Chicken egg – 2 pieces.
5. Salt – 1 teaspoon.
6. Ground black pepper – 1 teaspoon.
7. Sunflower oil - for greasing the baking sheet.

How to stuff fish correctly?

First you need to prepare the filling. Bring the cream to a fluffy mass with a mixer, gradually add the egg, salt and pepper. Grind the red fish fillet with a blender or finely chop with a knife. Mix with the liquid mixture whipped with a mixer.

Clean the paddlefish, remove the entrails, and remove the backbone. It is important to process raw materials with the utmost care so as not to damage the integrity of the upper part.

Place the filling inside the carcass. Sew up the belly with thick threads or toothpicks.

Preheat the oven to 180 degrees. Grease a baking sheet with vegetable oil and place the fish.

Remove the finished dish from the oven and remove the foreign body from the abdomen. Transfer to a plate. You can decorate with fresh vegetables, chopped half rings, parsley, dill, etc.

Paddlefish Pie

The dish captivates with its delicate taste; the filling literally melts in your mouth. After the first acquaintance with the pie, it will take an honorable place in the list of favorite dishes.

Ingredients and their quantities are presented for 6 servings:

1. Fish fillet – 800 grams.
2. Chicken egg – 5 pieces.
3. Premium flour – 700 grams.
4. Cow's milk 2.5% fat - 400 milliliters.
5. Butter – 100 grams.
6. Onions – 5 pieces.
7. Boiled long-grain rice – 150 grams.
8. Yeast – 50 grams.
9. Sunflower oil – 4 tablespoons.
10. Sugar – 1 tablespoon.
11. Salt – 1 teaspoon.

Steps to create a fish pie

To prepare the dough, separate the yolks from the whites, add flour, salt, sugar, 1 tablespoon of vegetable oil and the specified amount of butter. Dissolve yeast in milk and add. Mix all ingredients until smooth. Cover with a cotton kitchen towel and leave in a warm, dark place for 30 minutes.

Cut 5 onions into half rings, simmer in 3 tablespoons of oil, mix with boiled rice. Wash the paddlefish fish fillet thoroughly and cut into small cubes.

Roll out the dough and divide equally. Place one part on a baking sheet covered with parchment paper, lay fish and rice with onions on it in layers. Cover the filling tightly with the second part of the dough. Brush the edges with whipped yolk.

Preheat the oven to 180 degrees, bake for 40-45 minutes.

Fish variation on the theme of solyanka

Men especially like the nourishing and high-calorie first course. How to cook paddlefish to win the heart of the most discerning representative of the stronger sex?

Ingredients:

1. Paddlefish – 400-500 grams.
2. Onion – 1 piece.
3. Pickled cucumber – 3 pieces.
4. Capers – 2 teaspoons.
5. Pitted olives – 8-12 pieces.
6. Lemon – ½ piece.
7. Butter – 30 grams.
8. Water – 1 liter.
9. Tomato paste – 4 tablespoons.
10. Bay leaf – 2-3 pieces.
11. Dill - to taste.

Cut the onion into cubes and fry in butter until golden brown. Pour water into a saucepan and add paddlefish. Bring to a boil, skim off the foam, cook for 15 minutes. Add bay leaf, onion, tomato paste, pickled cucumbers (cut into cubes), capers and olives into the broth. Reduce heat to low, cook for 10 minutes. Add salt to the solyanka to taste. Decorate with lemon slices and chopped dill.

Grilled paddlefish in pomegranate juice

You don't have to use meat to make delicious barbecue. A representative of the sturgeon species grilled on coals is a tasty and satisfying dish. An important point in its creation is the correct cutting of fish and marinade.

Products used:

1. Paddlefish – 3-4 kilograms.
2. Salt - to taste.
3. Pomegranate juice – 700 grams.
4. Vegetable oil – 50 milliliters.
5. Khmeli-suneli – 10 grams.
6. Coriander – 4 tablespoons.

Fillet the fish and place in a deep bowl. Add salt, spices, juice, mix thoroughly. Press down with a flat plate or board. Place a weight weighing 1-2 kilograms to create a press and marinate the fish well. Leave in the refrigerator for 4 hours, stirring. Thread paddlefish pieces onto skewers (place on a metal grill) and grill for 10 minutes, turning frequently.

Experienced cooks know: paddlefish is tasty no matter how it is processed. New recipes are being invented every day, and exquisite marinades are being developed with exotic ingredients, such as champagne or oranges. Gourmets cannot imagine paddlefish without an abundance of spices and complex multi-component seasonings. In any form, exquisite seafood will give you real gastronomic pleasure.

Reproduction and nutrition

Before the breeding season, paddlefish gather in huge flocks, sometimes numbering several thousand individuals. All schools are distributed according to the age characteristics of the fish. In the Mississippi River, the paddlefish spawning season begins in early spring. For spawning, the fish looks for a place with a gravel substrate and a water temperature of 15-17 degrees. It is important that the depth of the selected location is more than 4 meters.

The paddlefish is a species of fish that reaches sexual maturity at 13 years of age. By this age, the body length of the fish reaches 1.5 meters. Individuals spawn once every 5-7 years. The female is capable of laying several thousand eggs. However, most of them die.

The average lifespan of a paddlefish is 60 years.

As food, the paddlefish consumes exclusively the following products:

• Daphnia;
• seaweed;
• rotifers;
• aquatic or aerial insects.

When you see this individual, you can notice that it always swims with its mouth wide open. Why? During the life of a paddlefish, there is a constant process of filtering out plankton, which is retained for some time on the gill hairs. If this did not happen, the paddlefish would hardly be able to live for a long time. He needs a lot of strength to live.

Application in the food industry

Paddlefish fish is actively used in the food industry for subsequent processing. It has high nutritional value.

These sturgeon representatives are especially fatty. Their caviar is considered a delicacy.

Since the muscle tissue of this type of fish contains a lot of fat, they can be used to prepare smoked meats of excellent quality. In particular, hot smoked products with a unique taste are prepared from paddlefish.

Heat treatment of fish helps eliminate the specific smell and peculiar taste of dampness that are characteristic of the muscle tissue of these sturgeon representatives.

Paddlefish liver is also valuable for the food industry. It has a delicate and light consistency and is easily absorbed. The liver is used to make canned products.

Useful properties of meat

The meat of this fish is rich in beneficial microelements, vitamins and minerals. Doctors recommend eating such fish meat as it helps maintain immunity, improve well-being and strengthen overall health. Eating paddlefish meat also improves metabolism in the body, activates mental activity, and improves the functioning of the gastrointestinal tract.

An important feature of meat is the presence of Omega-3 acid. It is this component that protects the body from the formation of malignant compounds.

How to usually prepare paddlefish meat

This fish can be prepared in various ways. Fish is fried, boiled, smoked, steamed, baked, and eaten raw. Before starting cooking, it is important to ensure the freshness of the fish. Carefully examine the wrapper and the name of the manufacturer. Proceed with the inspection: the carcass and gills should be pink, the eyes should be transparent.

Regardless of the chosen cooking option, the fish must be properly prepared. To do this, you need to cut off the fins and remove the insides, then rinse under running water.