Sea mullet, what kind of fish is it: description and beneficial properties. Mullet: what kind of fish is it, where is it found and how to cook it? What kind of fish is sea or river mullet?

Most people, when they hear the word “mullet,” immediately remember the song about scows and the sailor Kostya. Despite the fact that mullet is clearly associated with the Black Sea, not everyone knows what kind of fish it is, where else it is found, what it is useful for and how to cook it. More about all this below.

The word "mullet" has Greek roots, which means "head". The main difference natural environment, where the mullet is found, is warm climate. It lives in seas located in tropical and subtropical regions of the world. Mullet is found in the waters of New Zealand and Australia, Southeast Asia and the warm zones of America. Representatives of this family are distributed in the Japanese, Caspian, Azov and Black Seas.

Habitat

Some types of mullet can live in fresh water: channels, bays and backwaters of rivers flowing into the sea. If you try to determine whether a mullet is river or sea fish, then it is easy to conclude that this is sea creature. But since flocks of this species constantly migrate, they can also be found in river water. Some few species live entirely in fresh water bodies.

The spread of mullet occurred not only naturally, but also artificially. In the 30s of the last century, this species, in the amount of 3 million fry, was brought from the Black Sea and released into the Caspian Sea, where it successfully took root. This happened due to fertility and an unpretentious diet.

It should be noted that this species is often grown under artificial conditions. The reason for this is several factors:

great taste;
high content of nutrients;
reduction in the volume of marine fish production;
steady demand for this variety.

Mullet can be safely called valuable commercial fish. It is a gregarious species, prone to constant migration. It has a cautious, timid character and is extremely active. When frightened, it can jump out of the water and can easily jump over exposed nets.

The standard length of a specimen is 50 centimeters, the maximum can reach 90 centimeters. The standard weight in an industrial catch is 400 grams, the largest individuals weigh up to 7 kilograms.

The body of the mullet is elongated, shaped like a torpedo. It is covered with round and large scales. The color on the back is gray-blue, and on the lower belly it is silver. Brown stripes are visible on the sides. The dorsal fin and nose are at the same level.

The maximum age of mullet can reach 15 years, although it should be borne in mind that this species is commercially harvested and rare specimens reach this age. The fish begins to reproduce at 6–8 years of age, when it grows to 30–40 cm in length. From May to September, this species spawns both in the open sea and in coastal waters, swimming into bays and estuaries with salt water. Lays about seven thousand eggs.

Intraspecific differences

Today there are 17 main types of mullet fish. Let's highlight the most famous:

Pelengas. The homeland of this species is Far East. In 1979 it was released into the Sea of Azov, after which it became widespread in the Black and Mediterranean Seas.
Loban. Lives in the Black, Azov, and Japanese seas. The length can reach up to 75 centimeters, the weight of such fish reaches 3 kilograms. It has twelve brown stripes on the sides.
Sharp Nose. The smallest species, weight is about 500 grams, length is about 25 centimeters.
Singil. Lives in the Black Sea. An ordinary specimen reaches a length of 35 centimeters and weighs about a kilogram. Her characteristic feature is a bright orange-yellow spot on the cheek.
Hoturo. A rare freshwater species.

Mullet is widely distributed in the waters of the Azov, Black and Caspian Seas. Let's look at the characteristics of the fish that live in these waters:

Black Sea mullet. Distinctive feature This species has large eyes and a small mouth opening. A fish specimen is considered adult if its length reaches 40 centimeters.
Caspian mullet. This variety is larger in size than the Black Sea variety, although it was artificially released from the Black Sea. It differs in that spawning takes place in the open sea, and eggs are deposited on the water surface.
Azov mullet. The length is a maximum of 30 centimeters, and the specimen has a high fat content.

The huge size of commercial catch and artificial breeding indicates the great popularity of mullet. This is explained by the content of a large number of elements necessary and useful for the human body. The product contains Omega-3 polyunsaturated fatty acids, which reduce the possibility of strokes, heart attacks, and other complications of the cardiovascular system. They have a positive effect on increasing life expectancy and reducing the risk of all kinds of arthritis. Elderly people are recommended to eat mullet; this will become a high-quality prevention of atherosclerosis.

The product contains calcium and phosphorus, which are so necessary for the bones and muscles of the human body. Eating this fish, thanks to vitamin A, will improve the condition of the skin and support the functioning of the visual organs. It is necessary to note the presence of vitamin B4, which stabilizes the nervous system, improves sleep and helps with clinical depression. Vitamin B complex lowers cholesterol and normalizes liver function.

Mullet meat is a low-calorie product: 100 grams contains only 88 calories. But the main advantage is the absence of carbohydrates, which allows the product to be easily digested. A fifth of the weight of fish is protein and only about 2 percent is fat. 70 percent of the product's weight is water.

Composition of vitamins:

ascorbic acid (C);
cobalamin (B12);
niacin (PP);
retinol (A);
pantothenic acid (B5);
pyridoxine (B6);
riboflavin (B2);
thiamine (B1);
folic acid (B9).

The composition of microelements and macroelements includes:

iron (Fe);
calcium (Ca);
magnesium (Mg);
manganese (Mg);
molybdenum (Mo);
nickel (Ni);
selenium (Se);
phosphorus (P);
fluorine (F);
zinc (Zn).

When choosing mullet, you need to pay attention to quality control and freshness. You need to follow the basic rules:

Preparing to cook

So on kitchen table a mullet appeared. What kind of fish is, how to prepare various and very tasty dishes from it, we now have to figure out. First, let's learn the secrets of preparing the product for cooking:

Place the fish in the hottest water possible for 30 minutes, but not boiling water. After this, it will become much easier to clean the carcass from scales.
Do not defrost fish using water. It is best to defrost naturally at room temperature.
Before baking fish in the oven, you must first preheat it to 180 degrees. Heat treatment for this type is 20 minutes, unless otherwise specified in the recipe. Do not exceed this time limit, otherwise the product will become dry.
It is better to salt the fish after heat treatment is complete.
You can safely combine mullet with pepper, citrus fruits, parsley, tomatoes, garlic, paprika, and fennel.

I would also like to mention one more undoubted advantage of this variety: there are practically no small bones in it, the presence of which can spoil the impression of the most delicious fish.

An impressive list of nutrients and delicious meat make mullet a popular product in all kinds of recipes. This variety can be prepared using a wide variety of methods: baked in the oven or dried, cooked as first courses or smoked, fried in a pan or salted. Mullet goes well with rice, potatoes, carrots, and bell peppers.

It is impossible to fit many different recipes into one article. Let's focus on two simple ones, quick and naturally tasty options.

Mullet soup

Real fish soup must be prepared only from fresh fish. An excellent option would be to cook over a fire. The recipe is for 4 servings. Cooking time - 30 minutes.

Product composition:

Sequencing:

Clean and wash the fish, then cut into small pieces.
Let the water boil.
We clean and wash the carrots and onions. Cut the onion into half rings and the carrots into circles.
Salt boiling water, add vegetable oil, carrots, onions and celery.
Let a third of a glass of boiling water cool and stir in the flour.
Ten minutes after the water with vegetables boils, add the diluted flour.
Place the fish into the pan.
Bring the fish soup to a boil, then reduce the heat to a moderate simmer.
Cook for 15 minutes, then remove the pan from the heat.
Add chopped parsley and pepper to taste.
It is advisable to let it brew for 10-15 minutes.

Mullet baked in foil

Rarely will a person remain indifferent to fish cooked in foil. This option is very easy to prepare. The product is very tender and aromatic due to the fact that the fish is stewed in its own juice. Number of servings - 2 . The dish takes 50 minutes to prepare.

Product composition:

Sequencing:

We clean the fish, get rid of the head and entrails.
We wash and make cuts on the carcass. Salt and add spices.
Cut the parsley, then the lemon into thin slices. Distribute the chopped ingredients evenly inside each carcass.
Fold the foil in half and line the baking sheet. We wrap each fish separately in foil, after adding a tablespoon of oil, thoroughly coating the fish with oil.
Cover the carcasses tightly with foil to prevent any juice from leaking out. Place the fish on a baking sheet.
Place the pan in the oven at 200 degrees and cook for 30 minutes.

Mullet is a unique product in its composition. Eating this fish 2-3 times a week will allow the body to improve the functioning of most organs. This does not require large financial expenses. The main thing is that the fish is fresh.

Mullet is one of the most common fish. There are several varieties of mullet. What are their similarities and differences? Where does mullet live and what does this fish taste like? Read more about this in our article.

Description

For residents of cold latitudes, the mullet is associated with the sea and the sun, which completely coincides with reality - it is found in warm sea waters. The natural range of its species is in the Black, Azov and Japanese seas. It also appeared artificially in the Caspian Sea. Almost a hundred years ago, several million fry were released there, which successfully took root and reproduced. The red mullet (red mullet) lives in the Mediterranean Sea. It is also called the sultan and the goat fish for its long mustache. Lives in considerable numbers and in Pacific Ocean, and in fresh water bodies.

It is a commercial fish, mobile and active. So active that in a moment of danger it can easily jump over nets. The most delicious mullet is considered to be caught in the off-season (especially in early spring and late autumn).

According to biologists, mullet is the most common fish in the world. There are red, white, black and striped mullet. The entire family of Mullet fish has an elongated, slightly flattened body. gray with noticeable symmetrical stripes on the sides. Their abdomen is silvery. The heads are small and flattened. The scales are large.

Kinds

Let's look at several types of mullet.

Black Sea

The Black Sea mullet has an elongated gray body with a silvery belly. The sides are lighter than the flattened back. There are characteristic black stripes and large scales. Distinctive feature are large eyes on a medium-sized head, a sharp nose and a small mouth. Life expectancy is up to 15 years. The fish go to estuaries to spawn.

Caspian

The Caspian mullet is much larger than the Black Sea mullet. Spawning occurs in the open sea. Its eggs are on the surface along with plankton, so the timing of reproduction is not the same as that of the Black Sea.

Azovskaya

Azov mullet is called “crane” by local fishermen. It is distinguished by its smaller size (no more than 30 cm) and high fat content.

On this moment Science has 17 species of mullet. Of these, the largest and most delicious is the black mullet or mullet. It is found mainly in the Black Sea. Several other types of mullet are often found: singil, sharpnose, pelengas (maenad), bighead, wrasse.

Taste qualities

All types of mullet are similar in appearance. The obvious difference lies in the size, volume and mass of fat.

Most big fish Among the mullets is the pelengas. The weight of an adult specimen can be over 10 kg, and the length can be about a meter. The fish rarely reaches such sizes - being a commercial fish, it rarely grows to its maximum. More often, specimens no larger than 5-6 kilograms are caught. Distinctive feature this species is a bright spot on pectoral fins. In cooking it is successfully baked and stuffed.

Loban(as the black or striped mullet is called) grows up to 60-70 cm in length and can weigh about 4-5 kilograms. In his belly there is a kind of fatty and very tasty layer, similar to lard. The caviar is amazing. It is worth noting that the mercury content in the mullet head may exceed the norm, so it is better not to cook it. This type of fish can be prepared in any way. It is often baked, less often stuffed.

Mullet wrasse reaches 55-60 cm in length and weighs 3-4 kilograms.
Big mullet a little smaller - 50-55 cm and weighs no more than 2.5 kilograms.
Singil b does not exceed 35 cm in length and 1 kg of live weight.
The smallest species of gray mullet is sharp-nosed(25 cm in length and weighing no more than 0.5 kilograms).

Red mullet (sultana)- Mediterranean mullet. It is small and tender, it is easy to overcook it, since the product is cooked instantly. Sultana is very tasty, it has a lot of advantages (complete absence of fishy smell, small bones and bile), despite its small size. Red mullet is easy to clean and prepare. Possessing a delicate taste, red mullet is tasty and aromatic on its own. It is often used for fishermen's favorite dish - shkara. A few fish, salt, pepper, onions, a little tea and vegetable oil - all you need for a simple and tasty dinner. Red mullet is also suitable for festive table with amazing French sauce. It was invented specifically for the meat of this delicate fish: whipped butter with egg yolks and lemon juice is mixed with chopped onion and thyme.

All types of mullet are very tasty in any form: boiled, stewed, fried, cooked in foil, over charcoal, steamed, over a fire, on the grill.

Fish goes harmoniously with herbs, spices, citrus fruits, vegetables, lemon, and dairy products. Dried, smoked, salted mullet is famous. Canned food and fish stew are made from mullet industrially and at home.

How bony is the fish?

The tender meat is white in color and has almost no bones. Using a knife, the mullet backbone and large rib bones can be easily removed. Experienced housewives know that mullet (unlike many fish) is very easy to clean from large bones. There are no small bones in it. You can find a lot of positive reviews from novice housewives who are convinced of the simplicity of preparing mullet.

Nutritional value and calorie content

Mullet, despite its nutritional value, is low in calories. The number of calories is about 120 units per 100 grams of product. The carbohydrate content is zero, but there is a lot of protein (almost 20 percent of the total weight of the fish). Mullet also contains a large number of vitamins and minerals. Energy ratio (BZHU): 80%/20%/0%.

The benefits and harms of mullet

Mullet has many properties that affect human health. The fish of the Mullet family is dominated by a huge amount of vitamins A, B, D. It is widely known that these vitamins are extremely difficult to obtain from plants. They are necessary for the skin, mucous surfaces, and human vision. Vitamins are involved in cleansing and restoring blood, reducing cholesterol levels. They are also necessary elements for balanced functioning of the heart and kidneys.

Like any other sea fish, mullet has sufficient amounts of phosphorus, iodine, choline - these are substances that affect the functioning of the musculoskeletal system and the condition of bones. Undoubtedly positive influence on human vital activity of amino acids and fats Omega-3 and Omega-6, which mullet is so rich in. Thus, they help restore nerve cells, affect not only a person’s well-being and mood, but also the functioning of the brain, and prevent premature aging of the body. These substances can prevent or mitigate diseases such as Alzheimer's disease, senile dementia, and they also reduce the risk of stroke and heart attack because they affect the heart muscle.

Mullet has virtually no contraindications. It is intended for feeding children and the elderly, as well as people who are weakened and have just undergone surgery on the gastrointestinal tract. There are no contraindications for use by pregnant and lactating women. Helps those suffering from obesity and those struggling with excess weight. With regular consumption of mullet, your mood improves and depressive thoughts go away. However, people with an individual intolerance or hyperreaction to fish protein may experience harm.

It is important to inspect any fish for whitish spots on the surface of the skin and internal organs. Do not forget that while feeding, the mullet can also swallow helminth eggs along with the mud. Dangerous varieties are known, for example, anisakids. Fish should always be thoroughly cooked. If the mullet is salted, then all salting rules must be followed. Fish should be stored refrigerated. You should also avoid consuming low-quality or stale products. To do this, you need to know the rules for determining the quality of fish.

Choice

There is nothing more delicious than fresh mullet. Unfortunately, it is not always possible to live by the sea. In this case, you need to purchase fresh-frozen mullet, that is, frozen within 2 days after the catch. Only in this case will it be a source of vitamins, minerals and all useful substances. When purchasing frozen fish, you should carefully examine the packaging: the date of freezing, place and time of catch, and correct storage. An abundance of ice may indicate repeated defrosting and freezing of the mullet. It is also necessary to carefully examine the fish.

Important appearance and the smell of mullet. Make sure there are no mechanical damage or stains. It is also important to pay attention to the eyes, gills, and mouth of the fish. The eyes should be black, not cloudy (pelengas have orange eyes). The mouth should be closed and the gills should not be dark.

Cooking methods and recipes

There are many options for preparing fish. Let's look at some of them.

Mullet in tomato juice

One of the traditional recipes for cooking mullet in tomatoes. A very tasty southern dish.

Ingredients:

tomato juice;
medium-sized mullet – 3 pcs.;
salt and pepper to taste;
wheat or corn flour;
vegetable oil for frying.

First, cut the tomato. Then salt and pepper the prepared mullet, cleaned of scales and entrails. Place the fish in a container and fill it with tomatoes. Leave the fish to marinate in the refrigerator for an hour. After the time has passed, take out the mullet and let the excess juice drain (you can blot the fish with a paper towel). Then you need to roll the fish in flour.

The mullet should be fried in hot vegetable oil on both sides. It cooks very quickly - just 10 minutes is enough and the aromatic dish is ready.

Baked mullet on the grill or in the oven

Ingredients:

1-2 medium mullets (it is better to use mullet);
salt and pepper to taste;
greenery;
garlic.

We clean the carcasses from scales and entrails and rinse thoroughly. Finely chop dill, celery, parsley, peeled garlic or grind in a blender. You can add lemon or hot chili pepper to this mixture. We make longitudinal cuts on the mullet carcass. Lubricate the mullet generously with aromatic herbs, inside and out. Place the fish on the grill grate. When cooking mullet on a baking sheet, a good solution is to place the fish on a bed of onions. To do this, finely chop the onion and lightly fry it in vegetable oil. The top of the fish should be greased with vegetable oil and chopped garlic. Mullet is cooked for about 30-40 minutes at a temperature of 160 degrees.

Baked mullet on potato base

Ingredients:

4-5 medium potatoes;
3 mullets;
a little grated cheese;
garlic;
cream;
salt and pepper to taste;
greenery.

The mullet needs to be cleaned of entrails and scales, then cut into small pieces and washed, then dried a little with paper towels. Potatoes need to be peeled and rinsed under clean running water. Then cut into thin slices and dry. Grate or finely chop cheese and garlic. Grease the baking dish a little with vegetable oil. Place all the ingredients one by one: potatoes, mullet, cheese. Pour in cream or milk. Pre-mix dairy products with salt and pepper. Bake for about half an hour (until the potatoes are soft). Potatoes cook faster than fish, so it is advisable to cover the dish with foil to prevent it from burning. The dish is very satisfying, simple and tasty. You can serve it in the form in which the fish was baked.

Before serving, you can sprinkle with chopped herbs. It is also recommended to serve fresh vegetables in addition to the main course.

Mullet under marinade

Ingredients:

1 large mullet;
carrots – 2-3 pcs;
onion – 1 large head;
tomatoes – 1-2 pcs;
bay leaf, cloves, peppercorns, salt;
a teaspoon of vinegar;
a little vegetable oil.

Cut the carrots into thin cubes or grate them on a coarse grater. Chop the onion into half rings and chop the tomatoes very finely. You can puree all the ingredients, but chopped vegetables will be tastier. Stew vegetables. Add spices and seasonings during the process. At the end of the stew, pour in a little vinegar and vegetable oil. This marinade is delicious on its own. While the vegetables are stewing, we clean the fish from scales, gut it, and wash it under running water. cold water. Cut into medium pieces. Roll in flour. Fry the dish in vegetable oil until golden brown. Add stewed vegetables. The result is a flavorful dish that should be eaten cold.

Buglama from mullet

Ingredients:

mullet fillet;
potato;
tomatoes;
chilli;
garlic.

This dish is essentially a fish stew. It turns out very juicy and aromatic, because the fish is cooked in its own juice. Carcasses are cleaned of entrails, scales, and bones. The skin is removed from the tomato. Chili peppers need to be de-seeded. You can take any vegetables and in any quantity. All prepared ingredients are cut into 3-4 cm cubes. They need to be laid out in layers. The greens and garlic are chopped and placed in the final layer. Salt and pepper. You can place lemon rings on top, and pieces of butter on the lemon. Pour enough water to cover the entire dish, cover with a lid and simmer over low heat for 45 minutes.

Forshmak

Ingredients:

300 g salted mullet fillet;
2 eggs;
150 g white bread;
100 ml milk;
1 tsp. butter.

To prepare mincemeat, you need to prepare the fish. Salted seedless mullet is finely chopped with a knife. Forshmak acquires a zest when pieces of fish are felt in the finished dish. Boiled eggs are crushed. Bread or loaf is soaked in milk. Cream the butter and onion using a blender. Then all the ingredients are mixed. The dish is served on slices of white or black bread, on toast, or on crackers.

The fish turns out delicious, regardless of the cooking method. It can be decorated with herbs or lemon slices. You can serve fish as an independent dish or with side dishes: with fluffy rice, hot potatoes. The ruddy fish looks beautiful with fresh vegetables: green cucumbers, ripe tomatoes, colorful peppers. Bright colors and the incredible aroma will not leave anyone indifferent. Bon appetit.

For information on how and what to catch mullet, see the following video.

1. What kind of fish is this

Mullet(a common name that unites 95 species of fish), lives in the coastal zone, covers tropical, subtropical and temperate warm waters all oceans. Length: up to 50 cm; weight: up to 3 kg. There are especially many genera and species off the coast of Indonesia, New Guinea, and Sri Lanka. Considered delicious food fish with quite dense meat.

2. Culinary properties

This fish has a very good taste with its tender, fairly fatty meat and the absence of small bones. Fish caught in the Black Sea and the Caspian Sea is especially tasty. in early spring or in the late months of autumn. The taste of dried and smoked mullet is difficult to find equal.

3. Short story

The name of the fish goes back to Greece, mullet translates as head. The fish lives in the coastal waters of almost all warm and tropical seas. Some of its species are found in fresh waters near America, Southeast Asia, New Zealand, Australia and Madagascar. The coasts of Florida are the main habitat for mullet in the United States. In addition, this is the most famous fish of the Black Sea region, where it is presented in 4 types: sharpnose, singil, mullet and pelengas. The latter species is an alien from Japan, and it appeared in the Black Sea only at the end of the last century.

In the 30s of the 20th century, the Black Sea mullet was introduced into the Caspian Sea. The Black Sea mullet is found along its entire coast.

4. Positive and negative qualities

Mullet, healthy fish and only individual intolerance can become a contraindication.

5. How it is prepared

It is recommended to fry the mullet in the usual way: The fish is salted, rolled in flour and fried, or together with vegetables: Pieces of fish are salted, peppered, rolled in flour and fried. Lay out, sprinkle with herbs, fried tomatoes are laid out on top, in marinade on the grill: The fish is gutted, marinated, salted and fried on the grill.

It is best to bake mullet in foil. A simple way to bake fish: the fish is cleaned, rubbed with pepper and salt and baked in foil. You can also bake mullet with vegetables: The fish is laid out on vegetables, poured with mayonnaise and baked in foil.

Dried mullet is very tasty: The washed fish is salted for 5-12 hours. After this, the fish is laid out on the grill for 12 hours. The fish is dried in a well-ventilated area.

It is recommended to smoke mullet in smokehouses - fresh fish is filleted and salted in brine. It is dried and smoked on alder sawdust. You can smoke mullet at home: cook the marinade and cool it. After marinating, the fish is baked in the oven.

Mullet can be boiled, prepared fish soup, grilled, stewed, salted, pickled, steamed. Boiled mullet is very suitable for a jellied dish: a layer of broth (with dissolved gelatin) is poured onto the dish, the boiled fish is added, the broth is added and put in the refrigerator to harden. You can also boil the mullet with the addition of wine: pre-washed fish, cut into portions, is boiled in boiling water with white wine, or boiled in a sauce: the fish is boiled, a sauce is prepared from corn starch, vinegar, sugar and a small amount of water. The fish is poured with sauce. When the sauce thickens, remove the pan from the heat. The dish is served hot.

Usha made from mullet meat is popular: a spicy broth is cooked with roots and onions, seasoned with vegetable oil. Flour diluted with cold water is added to the broth, portioned pieces of fish and fish soup are cooked until tender. You can also prepare soup: fish tripe, vegetables and spices are boiled, the broth is strained, pieces of fish, mussels and shrimp are boiled in it with lemon juice. Served with croutons.

Grilled mullet is prepared as follows: the fish is gutted, marinated, salted and grilled. Steamed mullet is cooked in spices with different sauces. A simple recipe for steaming mullet: salt and pepper the fish. Then rubbed with chopped ginger and garlic. Drizzle with vegetable oil and soy sauce. Steam for 30 minutes.

You can stew mullet with vegetables and sour cream. To do this, pieces of mullet are breaded and fried in vegetable oil. The fried fish is laid out on fried onions and tomatoes, poured with sour cream sauce and simmered until cooked.

There are two ways to salt mullet - dry salting and brine. Dry-salted mullet is prepared as follows: the mullet carcass is rubbed with salt inside and out and wrapped in cloth. Keep for a day in a cool place. Before serving, rinse off salt. In brine, mullet is prepared as follows: The gills of the fish are removed, it is gutted through them, placed belly up in a bowl, sprinkled with salt inside and outside. Cover with oppression in a cool place. The brine is changed on the 2nd, 4th, 6th day. Aged for 7-10 days. Before use, soak for 2-3 hours in cold water and dried for a day in a suspended state.

Mullet is usually marinated for grilling, grilling and aspic.

Remember in the film “Two Fighters” the popular song “scows full of mullets” was performed by Mark Bernes; at that time it was very popular, but it was not published anywhere, and it was considered a little criminal. There was mention of mullet, what kind of fish is so interesting? Let's look into this issue.

The name "mullet" has Greek origin, yes, the Greeks were the first to call it that, which means “head”. Mullet fish is common in the Azov, Black and Caspian Seas. It spawns in the sea, and goes to estuaries or bays to feed. Due to this property, such fish are used for growing in estuaries with salt water.

Depending on the species, one individual has a length from 40 to 75 cm, weighs from half a kilogram to three and a half. In general, the mullet is of great industrial importance. Unfortunately, in the industrial catch most are individuals weighing up to 400 g. Canned fish are prepared from small fish; large fish are especially valued for the presence of caviar in them.

Mullet meat is white, fatty, but not bony. It is mainly sold in the form of a chilled or frozen carcass. Sometimes in stores you can find dried, salted or cold smoked fish.

This is a very active species, they stay in schools (they are able to jump out of the water and even jump over fishing nets). It reaches maturity only in the eighth year of life. By this time, its length varies between 30-40 cm.

The skin is covered with scales, the body of the individual is distinguished by a rectangular shape and a dark blue tint in the upper part of the carcass. Externally, the mullet can be distinguished from other species thanks to two black stripes. They run parallel to the sides of the fish, are black in color and thanks to them it is easy to distinguish mullet from other species.

The most diverse representatives of this species are in the Black and Azov Seas. The mullet has become widespread in the Caspian Sea, where it was brought centuries ago.

This species has an elongated body with a flattened back. The color is gray, but the abdomen may have a silver tint. She still has the same two distinctive black stripes, although the sides may be lighter than the back.

The scales of the Black Sea mullet are large. It has a small head that has a pointed nose (which is in the same plane as the dorsal fin). A distinctive feature is large eyes and a small mouth. An adult is considered an individual that has reached a length of at least 40 cm. Its average life expectancy, if it was not caught for industrial purposes earlier, is from 12 to 15 years.

It is larger than the Black Sea one. In the Caspian Sea this type appeared only in the thirties of the last century. Then 3,000,000 fry were brought to this sea from the Black Sea. Every year hundreds of thousands of centners of such fish are caught in the Caspian Sea.

The breeding time of the Caspian mullet differs from the Black Sea mullet. Mullet in the Caspian Sea spawns in the open sea, and its eggs are found on the surface of the water along with plankton. This is one of the main differences between the Caspian species and the Black Sea one, because in the Black Sea it goes to estuaries to spawn.

On the coast of the Azov Sea it is called “crane”. On average, the length of one individual is about 25-30 cm. Despite its small size, Azov mullet is distinguished by its high fat content. It is sold mainly fresh or frozen.

The Black and Azov Seas are considered the birthplace of the mullet. These same seas contain the greatest diversity of species of this fish. However, it also lives in other seas, and not only in the Caspian.

At the end of the 20th century, this species was introduced into the Sea of Japan. Now it is found on the coasts of America, New Zealand and Australia, Southeast Asia, lives in the Pacific and Indian Oceans, and can be found in coastal waters. Found in all warm seas tropical zone. Some species of this fish can even live in fresh waters.

The calorie content of an individual is 121 calories per 100 g of product. Mullet does not contain carbohydrates, but has a lot of proteins, they make up 20% of the carcass weight. There is much less fat in fish - about 10 times less than protein.

The vitamin composition of the product is presented in the table below.

Below is a table with the amount of macro- and microelements:

Water makes up about 70% of the carcass weight.

This type contains a lot of vitamin A. As is known, this vitamin is useful for improving the condition of the mucous membranes and skin person. At the same time, vitamin A is essential for maintaining vision and eye health. Vitamin A obtained from animal sources cannot be replaced by plant foods.
Contains a lot of vitamin B4. This vitamin helps reduce cholesterol levels in the blood, also helps the liver, and is involved in the functioning of the cardiovascular system. Helps remove harmful substances from the body, thereby purifying the blood, regulates the amount of insulin contained in the blood.
Vitamin Choline, which is quite rare in food products, is recommended to be consumed in large doses if you are overweight or obese; it promotes weight loss. It is also present in some quantities in mullet.
Like many other species, mullet contains some amount of phosphorus. This substance has a beneficial effect on the human musculoskeletal system, in particular on the condition of the bones. Phosphorus is also an indispensable participant in metabolic processes, has a beneficial effect on kidney function, and stimulates cell growth. In addition, the microelement affects the central nervous system, heart muscle, as well as sweat glands that regulate sweating.
This fish contains a considerable amount of fatty acids. Thanks to them, it is possible to improve brain function. Regular consumption of sufficient amounts of these substances reduces the risk of vascular and heart diseases. Thus, regularly eating mullet helps reduce the risk of diseases such as stroke or heart attack.
Protein, which makes up about 20% of the weight of fish, contains essential amino acids.
According to studies, regular consumption of this fish helps restore nerve cells. The substances it contains help combat certain mental disorders, for example, with depression, they also help overcome bad mood. It should be noted that this property of mullet appears only when taken regularly, for example, two to three times a week.
This type is allowed and recommended for use for intestinal diseases, including chronic ones, and is also recommended in the diet menu. Eat it in food medicinal purposes preferably with vegetables or cereal side dishes. And it is also advised to include mullet in the diet of older people, since regular consumption prevents atherosclerosis.
Fortunately, there are no special contraindications for use. Basically, those who have acute food intolerance to it or an allergic reaction should avoid eating such fish. Harm from mullet can occur if the product was chosen to be of poor quality or poorly prepared.
To avoid this, you should Special attention pay attention to choosing a fresh carcass, and, if you have a choice, buy only freshly caught ones. Unfortunately, this opportunity is available only to residents of coastal areas. Otherwise, you should choose fresh frozen. Frozen fish should be labeled with the date it was caught and when it was frozen.
The greatest number of beneficial properties is in fish that was caught no later than 48 hours ago. This means that in order to benefit from frozen mullet, it must be frozen immediately after being caught.
When preparing such a product at home, you can defrost it only in air, but not in water. After defrosting, the fish must be cooked immediately.

No, mullet is not a bony fish. There are no small bones in it, and those in it can be easily removed with a kitchen knife. In addition, the meat of a cooked carcass easily separates from the bones.

Pelengas and mullet are two completely different fish. Externally, they can be distinguished by several characteristics that are clearly expressed.

Pelengas is a larger fish than mullet. In addition, the pelengas has large scales and orange eyes. The mullet has blue eyes and dense, small scales.

The main differences between these two species are the feeding method and, accordingly, the fishing method. Pelengas feed from the bottom, but mullet do not, so the methods of catching these two species are different. Look what the pelengas looks like, photo of the fish:

As can be seen from the above information, mullet is a useful fish, but its value is largely determined by the time of catch and the method of freezing. Despite the many beneficial properties, we should not forget that this is a very fatty type.

In addition, you should carefully pay attention to the label of the frozen fish you buy, and do not be lazy to read the information written on it. Otherwise, there is a danger of buying a product that does not have all the beneficial properties described in this article.

Mullet is fried, baked or steamed. The method of preparation largely depends on personal taste preferences and diet.

Look, mullet, what kind of fish, video:

Scows full of mullet,

Kostya brought him to Odessa... (from a song by M. Bernes)

Mullet is a marine, predominantly herbivorous fish belonging to the order Mullet-like. Found off the coast of the USA, New Zealand, Australia, Madagascar, Russia (Black, Caspian and Azov seas), Ukraine and Southeast Asia.

In Black and Seas of Azov There are 4 species of mullet: singil (serendaka, sarianak), sharpnose (chularka, larisch), mullet (black mullet) (in the first third of the twentieth century, this fish was also artificially introduced into the Caspian Sea, where it successfully took root), pelengas (also spelled "pilengas", otherwise called belingas or maenads, is a Pacific species of mullet that comes to the Black Sea from the Japanese Sea and settled in the Sea of Azov in the 60s of the last century). In addition to the listed species, the bighead mullet (ramada, magnet mullet) and the wrasse mullet, or thick-lipped mullet, are also preserved in the Black Sea.

Despite the fact that outwardly mullets are not fundamentally different from each other - they all have a torpedo-shaped body, large scales and a flattened head - nevertheless, we can say with confidence that the average body weight and fat content of each type of mullet is different, and therefore they apply different ways culinary processing.

The largest fish among mullets is the pelengas. The length of its body can be more than 1 m, and its weight ranges from 2 to 10 kg! (True, most often pelengas weigh 5-6 kg.) Next comes the mullet, growing to 55-75 cm in length and weighing about 2.5 - 3.5 kg, then the bighead mullet with a body size of 60 cm and a weight of 2.9 kg, then - mullet wrasse - 75 cm in length with a weight of 4-5 kg, singil - 35 cm in length with 1 kg of live weight, and finally the sharpnose - 25 cm in length with a weight of 0.5 kg.

The largest mullet, pelengas, is usually stuffed and baked. Lobana can also be baked, for example, in sour cream, but not stuffed. In addition, it is important to take into account that the mullet sometimes contains poison in its head, so before heat treatment its head must be cut off!

The remaining mullets are suitable for stewing, baking, boiling (regular, steam, over a fire), poaching, drying, smoking, frying and salting. IN Food Industry All mullets are used to make canned food.

It should be noted that mullets in general have an amazing taste. This characteristic is especially applicable to Black Sea and Azov mullets, caught in autumn and spring. Separately, it is worth considering the mullet, which produces very tasty caviar and has a kind of tasty “fat” in its abdominal cavity.

Caspian mullet has less fatty meat than its “brothers” from other seas. However, it is also in high demand among fish lovers.

Mullet meat is white and tender. It does not contain small bones and is therefore easy to eat. When baked, fried or boiled, it goes well with pasta, boiled rice, potatoes, onions and leeks. Fennel, celery greens, black pepper, mustard and garlic are suitable for it as spices. Some also serve mullet in a sweet and sour sauce derived from citrus fruits.

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