Whether red fish is actually red?
We, modern people, under the influence of globalization and a primitivization of all real gradually lose touch with traditions of ancestors and even we forget the native language. At me as at the philologist, is, maybe, and disputable opinion that the real Russian is destroyed by universal literacy of the population. All pronounce words as they are written. Who remembers that he in the live speech was earlier “ Mykhalych “ but not “ Mikhaylovich “ how even on ORT began to say now? Was once “ dairy bottle “ and “ of course “. Now it “ of course “ - well almost “ preved “.
Of course, language develops. But presently even many Russians consider that the name “ Red Square “ came from color of the Kremlin walls. What to tell about expression “ red fish “. And yes a usual gray herring at a special way of preparation it is possible to give purple color. Whether she will be from it red fish?
Term “ red fish “ it was appropriated to sturgeon fishes in that sense and value in what red in old times called all rare, expensive, beautiful: it is red - the maiden, a gorgeous sunshine, red goods.
Such name is from olden days given sturgeon (to a sturgeon, a starred sturgeon, a beluga, a thorn, Kaluga) though meat at them white. The weight of the largest beluga in “ prehistoric “ times reached 600 - 800 kg, and rare copies - to 1 ton.
the Sterlet, being on color yellowish (belly), on fishing and culinary classification belongs to " too; red “ to fish (in value - fine, qualitative).
However now on torgovo - tariff classification of fish freights to red fish, except sturgeon, rank also all salmon (a white salmon, a muksun, a nelma, whitefishes, a trout, a humpback salmon, a Siberian salmon, a silver salmon, the salmon, a chinook, etc.).
However, as assures “ The Book about tasty and healthy food “ salmon with meat of red color are not called red fish. At the majority of salmons meat has various shades is red - pink color (a salmon, the salmon, a salmon, a Siberian salmon, etc.) . But is salmon, such as whitefishes, nelma which have a meat dairy - white color. Salmon with meat of white color in Siberia and in the north of the European part of our country are nicknamed by white fish.
“ Salmon “ - this generalized name of several types “ red “ fishes. All salmon live in salty sea waters and only to spawning come to the fresh-water rivers - those where they once were born. In fact, in terminology of fishermen is “ checkpoint “ fish as pike perch or pelengas. Yes however, as well as eel.
In the last the number of the countries which are engaged in farmer cultivation of a salmon from one in 1980 increased to ten in 2000. However, according to experts of the UN, it is much more important to keep population of a wild salmon constructions of fish breeding plants. Only the wild nature, they assure, it is capable to keep a normal gene pool of living creatures.
And as I read responses at forums of the former Russians who live in France now, the European salmons from industrial ryboferm are absolutely tasteless. Abroad fish is grown up in sea cages, and she has less tasty meat, than wild and differs on a genotype.
And on Kamchatka the pasturable lososevodstvo when from the caviar received from salmons - producers, grow up is developed to grind up to 0,5 - 10 g and let out it to the rivers. Whitebaits slide in the sea and live there, coming back to spawning in 2-6 years. At these salmons, unlike “ commodity “ the fish who is completely grown up in artificial conditions, both color and taste same as well as at wild.
On Kamchatka all six species of the Pacific salmon live. It is a chinook, a silver salmon, the salmon, a Siberian salmon, a humpback salmon, and also a rare salmon - Sima. The Kamchatka rivers are spawning areas of the only herds of the Kamchatka salmon in Russia included in the Red List. Right there also the rare salmon of a mikizh, and also a trout and two types of the loach is found: Arctic and the loach - a kundzha.
That kasayetsyasemg, in Soviet period an opportunity at least to try it was considered is comparable with belonging to the world “ inhabitants of heaven “ or rich swindlers.
However is expensive there or cheap, and it is necessary a salmon is, it is supposedly national Russian food. It from XII-XIII centuries was a part of the Russian ceremonial table as sun-dried and salty fish in the beginning. In a number of typically national Russian dishes and products presence of a salmon is considered absolutely necessary: in a botvinye, with the Russian pancakes, in rasstegais with fish, in the Russian buckwheat cereal pies, in coulibiacs with rice. Almost true Russian taste of all these products with replacement of a salmon by something other disappears.
It unlike a starred sturgeon and sturgeon who are most tasty smoked and especially at hot smoking, prepares only fresh-salted. The salmon differs from all other fish products in the, only in her inherent taste and a consistence. Even the nelma who too is only salted has taste, other than a salmon.
Also fish soup from the semuzhy heads and tails, especially on broth from okunk and ruffs is good.
The salmon settles accounts on a semuzhy balyk (or a back) and semuzhyyu I amuse, very juicy and fat. The salmon also differs from a salmon as taste, a meat consistence, and in the color. The salmon from the Scandinavian countries has in general lighter, rozovato - yellow color while at a salmon darkly - pink color.
The peak of consumption of fish production is the share of numerous posts. On Mondays, Wednesdays, Fridays, and sometimes and to Saturdays fish in all types made the main menu, and it is not casual. Fish - the product rich with phosphorus, and also full-fledged proteins necessary for the person which are easily acquired. The extractive substances which are contained in fish promote arousing appetite.
It is also useful for person interested to grow thin to try small fishes: fish contains proteins and amino acids which well influence a fatty exchange in an organism. Cod-liver oil is much more useful, than animal as there such fatty acids as an omega - 3 contain. Also in fish there are a lot of vitamins and minerals: vitamins A, D, B, iron, iodine, potassium, fluorine. Besides fish production contains less cholesterol.