What fish is better than a busy or quiet

Family of salmon fish species includes many varieties that have their own names. Each representatives of this family has both advantages and disadvantages. Despite this, salmon are of great interest to humanity, since they are a source of food. They are caught in huge quantities, and on an industrial scale. This article will talk about the Kizhche and Nark. Here, the features of each of them will be described in detail.

Kizhuhuy is considered to be a huge representative of Pacific salmon and is able to gain weight up to 15 kg, with a length of up to 1 meter. This fish has a characteristic bright appearance, which provides her bright scales of a light shade. At the same time, it has a big head, where the large top of the mouth and the high-raised forehead stands out.

Moving in the thickness of the water, the quirium radiates bright white and silver tones. The upper area of \u200b\u200bthe head is characterized by a bluish or greenish tint. On both sides of the body of the fish are black spots, slightly incorrect configuration.

The squad is also a representative of a family of salmon fish, but has a smaller weight and a smaller size in length: the length can reach 80 cm, and the weight is not more than 5 kg. The appearance of the narki is closer in shape to such fish as a ket, but it has a smaller number of stamens located on the gills.

Where are Kizhche and Nerki dwell?

Cy quian habitat area:

One of the varieties of Kizhi, as a rule, prefers the Asian continent, or rather the Anadyr River. In addition, this fish is found to Hoydako.
Another of the varieties of the cozy, in huge quantities is closer to the North American coast, namely - in the Pacific Ocean. Here he prefers a plot from the California coast and to the Alaska itself. At the same time, it should be noted that North American Kizhuhu is a few more than its Asian fellow.
It will spawn spawningly only on the fourth year of life, but freshwater representatives are sent to sporsleys already on the 3rd year of life.
Kizhuhu is sent to freshwater rivers at the beginning of June and lasts this period until December of the month. In this regard, it can be divided into summer, autumn and winter. Summer Kizhuho spawn in August, the autumn - in October, and the winter - in early January. Kizhuho spawn only in rivers and in no case in the lakes.

Habit Network Area Next:

Very often it meets near the shores of Eastern and Western Kamchatka.
Alaska, the River Hunting and Tuy, are also favorite places of nurses.

Catching a busy is possible and amateur gears, but only after the permissions received for it. The fact is that due to non-controlled catch of this fish, its reserves decreased significantly.

The composition of Kiju meat includes the following useful elements:

The presence of vitamins as B1 and B2 makes the meat of fish twisted indispensable for any rations.
It also includes trace elements, such as potassium, calcium, chlorine, iron, phosphorus, fluorine and sodium. Without such trace elements, the normal life of the human body is impossible.
Kizhi meat can use everything from Mala to Great, but in certain doses. Despite this, Kizhi meat is not considered dietary.

The meat of one is distinguished by the presence of such beneficial substances:

The following vitamins were found in the meat of society: A, B1, B2, B12, E and PR.
In addition to the presence of vitamins, in the meat of societies contains trace elements: chrome, zinc, potassium and sodium.
When the meat is used, the state of the skin, the nervous system and the digestive tract is optimized. This meat is useful for diabetics, since its use leads to a decrease in blood sugar.
The composition of the meat of the society includes fluorine and phosphoric acid, which contribute to the normalization of metabolic processes at the cellular level.

Taste Characteristics Kizhi and Narki

Kizhić meat is considered the most delicious and sophisticated. In this regard, it is used in various culinary dishes of high kitchen, as well as in the recipes of home owners.
The meat of one is characterized by peculiar, bright taste, especially in conditions when it is prepared with an increased salt content.

Despite the exclusive benefits, Kizhi and Narki meat, it is not recommended to eat some categories of people who have health problems. For example:

In the presence of gastritis.
In the presence of cholecystitis.
In case of stomach diseases.
With hepatitis.
In the presence of renal failure.
With liver diseases.
When allergic and personal intolerance of fish meat.

Kizhcho or Nerque: What kind of fish is fat?

100 grams of Kiju meat contains up to 48% fat, and in the same 100 grams of narki meat - 40% fat, which is slightly, but less. Therefore, we can safely say that the meat of the Kizhi is fat.

Ikra Kizhi and Narki: Which one is tastier?

Narki Ikrinka have an average value and is characterized by the presence of a bright red shade. If the caviar of the bus is sleeping, then it will turn out quite tasty, but bitterness will be present in it.

Kizhi's eggs have smaller sizes and in the raw form they do not have a pronounced taste. If it is sleeping, then with salt, caviar gets a gentle pleasant taste. Outward cazyuch cawrore is more pale and does not differ in bright color. Based on the opinions of lovers and connoisseurs of this product, Kizhi's cawrore is more pleasant to taste, compared with the caviar of the bus.

Kizhuhuh is preparing for the following technologies:

It can be frying on fire on the semblance of kebabs. Many fans of kebabs, trying the kijuch prepared by such technology, prefer not to kebab from meat, and kebab from the coach.
Preparation of steaks from Kizhi in the oven or grilled.
In addition, the Kizhuhu is pretty tasty in salty form, pickled, canned, smoked and just boiled.

Cooking Narki is possible in the following ways:

Nerka is extremely tasty if you jump.
No less tasty it is in salt form. At the same time, the amount of salt should be optimal and strictly fit the recipe.
Nerque is subject to baking.
It is recommended to cook for a couple.

To do this, you need to stock in the appropriate ingredients. For example:

It will take a white dry wine or champagne.
The cozy steaks will be required.
Salt.
Red pepper.
Seasoning.

How preparing:

Prepare steaks from Kizhi, cutting it across the carcass. The thickness of them should be at least 3 cm, otherwise they will not be juicy. From the head and tail of the Kizhius, the delicious and useful ear is brewed, so it should not be thrown away.
The steaks are gently and carefully rubbed by seasoning, after which they are laid out on the grill.
Steaks are preparing about 10 minutes. In the process of cooking, fish meat regularly turns over.
After cooking, the steak is irrigated with lemon juice, which refreshes the taste of the fish.
To the table this dish is served with greens and vegetables. In addition, it is recommended to drink wine of the brand that was used in the cooking process. It is preferable to eat steaks in warmth, so they are much tastier.

As mentioned above, the head and the tail should not be thrown away, because they can be added to the ear. This dish is cooked from the whole fish: there is no different difference in cooking technology. Just when using a whole carcass of Kizhić in the soup there will be more meat.

For cooking, you need to have:

Carcass Kizhi.
Potatoes.
Pepper.
Salt.
Semal camp.
Bay leaf.
Carrot.
Parsley.
Dill.

How to cook the ear: a sequence of actions:

Carcass can be seed and washed with flowing water.
The carcass is divided into suitable pieces.
It takes 3 liters of water, put on fire and is brought to a boil. After that, fish is placed in a container with this water and cooked on a slow fire for about 30 minutes.
While the fish is brewed, vegetables are prepared: 3 potatoes are taken, three bulbs and one carrot.
Potatoes and onions are crushed into cubes and added to the broth.
Carrot is crushed on the grater and also falls asleep there.
For a legend of the dish of greater delicates and the shade to it is added half a cup of mankey.
The ear will pepper and salts to taste.
5 minutes before complete readiness, a bay leaf is added, as well as chopped dill and parsley.
As the ear is welded, most lovers of this dish are recommended to leave it for half an hour so that it is blown.

The ear is consumed in food with greens and only in warm form. So it is the most delicious.

Conclusion

The Kizhuhi fish uses much greater demand, rather than nurses, as evidenced by prices in the fish markets. As a rule, Kizhuhu is more expensive than the bus in almost three times. Therefore, choosing a fish product for yourself, you should stop your choice on the qizhuh. In addition, most nutritionists claim that Kizhuhu is more useful than society.