Sargan the Black Sea: how to cook?

It's no secret that in the waters of the Black Sea, there is an amazing fish sargan. Its uniqueness lies in the fact that it has green bones. Therefore, many are simply afraid to eat such exotic things. After reading today's article, you will learn about the main features of this fish.

Appearance

It should be noted that the Black Sea is a schooling fish that is a subspecies of the European or Atlantic family. It has a long, slightly compressed lateral arrow-shaped body. One of the main features of this inhabitant of the seas is the presence of thin elongated jaws, outwardly resembling an avian beak. On the top there is a frequent comb of sharp teeth, having a conical shape.

This fish has a contrasting color. It has silvery-green, light-silvery or grayish sides and abdomen. The back, the upper part of the body and the head are painted in a light brown or brownish green hue. The entire body of the sargan, from forty to sixty centimeters in length, is covered with a small, easily falling scales, which extends beyond the upper part of the head.

Features of reproduction

Sexually mature individuals are those who have reached the age of five. From this moment they are capable of annual reproduction. Nerestitsya Black Sea, a photo of which will be presented in this article, in the spring. To do this, he sails away from the shore and falls to a depth of twelve to eighteen meters. The stretch of spawning in time is explained by the fact that caviar is swept out in small portions. This period begins in late April and ends in mid-August.

Small eggs, whose diameter is about three and a half millimeters, are deposited on algae and other floating objects. All larvae and fry have sixty-eighty long filaments, due to which they are attached to underwater vegetation. The development of eggs lasts from ten days to five weeks. It all depends on the temperature of the water. The first larvae that keep in the coastal zone can be seen already in early June. The adult Black Sea fish sargan differs from them in appearance, as the young ones do not have such long jaws. By the end of the first year of life the grown-up offspring acquire a typical appearance and sail away from the coast.

Sargan the Black Sea: how to catch?

The hunting season for this predator begins in October or November and lasts until February. For quite understandable reasons shoals of small fish try to hide in quiet warm bays, so they should be searched there. In addition, you can try to catch them on the high seas.

However, experienced fishermen are advised to organize fishing from piers or capes. And to throw gear and use such an object as a spoon-bait on the Black Sea garbage should be away from the shore. It is interesting that this cautious and shy fish is looking for food almost on the surface. Therefore, to catch it, it is advisable to use the thinnest fishing line with an almost floating bait. As for the hooks, it is advisable to completely hide them in the bait.

How useful is this fish?

Just note that the Black Sea sargan is rich in many valuable substances, including iron, phosphorus, iodine and omega-3 fatty acids. Despite the relatively low cost, its meat is quite nutritious and quickly saturates the human body.

In addition, regular use of this type of fish helps moisturize the epidermis of the skin and smooth out fine wrinkles. The vitamins of group B contained in it positively influence the state of the cardiovascular system and improve blood circulation. This helps prevent clogging of vessels and the development of cancer.

Sargan the Black Sea: how to prepare a scale?

This is one of the most favorite dishes of the Crimeans. It consists of two layers of stewed onions, between which the sea fish is hidden . As one of the components and used sargan, the best possible for this dish.

To prepare a restaurant version of the scale, you need a fish cut into the fillet. Folded with a roll and fastened with a toothpick strips of garlic slightly fried in warmed olive oil. Do this no more than twenty seconds. After that, you need to remove the wooden sticks, and inside each roll put lemon stuffed with lemon.

In a simpler, fishing variant, this dish is prepared a little differently. Pre-cleaned and gutted sargana is cut into pieces. In a frying pan moistened with vegetable oil, put onion rings. On top of them lay a fish (or rolls with olives). Top with salt, pepper, marjoram and rosemary, and then sprinkle with a small amount of chilled, grated butter and cover with onion rings. Add a little water to the skillet, cover it with a lid and leave to stew for twenty minutes.

Sargan with lemon jam

To prepare this dish, you need twelve peeled fish, two hundred and fifty grams of potatoes, two tablespoons of oil, ¾ cups of breadcrumbs, and a tablespoon of cinnamon and lemon jam.

Pre-cooked potatoes must be mashed together with butter. In the resulting mass should be added cinnamon and lemon. This mixture must be filled with fish (Black Sea sargan) and fasten it on the sides with toothpicks or skewers. Wrapped in flour, fish are fried on both sides for one or two minutes and served with spinach.

Cooking snacks

Sargan Black Sea has a small, well scales from the body. Therefore, before serving to beer it is not necessary to clean and gut. Fish just enough to roll in the salt and leave for twenty minutes. After this time, the carcasses should be hung upside down and wait until they are slightly podvyalitsya. This will take about twelve hours.

Also from this inexpensive and delicious fish it is possible to prepare "sprats", the taste qualities of which are not inferior to the Baltic preserves. To do this, take a pre-gutted headless carcass and cut it into strips, the length of which does not exceed five centimeters. Then the prepared fish is laid in a deep narrow pan so that the pieces are located vertically. There also send a pinch of salt, a few laurel leaves and peas. Then the contents of the dishes are poured with vegetable oil so that it covers the fish by about a centimeter. The pan is placed on a minimal fire, covered with a lid and left for three hours. The finished dish is served in a refrigerated state.

Hot dishes

Despite the fact that in southern markets sell dried and smoked garlic, all its taste is not fully disclosed. It is best to try to cook it under marinade. Kilograms of fish must be cleaned, gutted, salt and fry in vegetable oil. Then, in a deep frying pan, sprinkle three spoons of flour and fry it. After she gets a cream shade, two hundred milliliters of water, half a glass of dry white wine, salt, pepper, rosemary and a small amount of lemon juice or vinegar are added there. The resulting sauce is boiled until thickened, and then it is extinguished in it with fish. This dish can be served with any side dishes.