Greenling fish - useful properties. Greenling perch: nutritional value and useful properties

Greenling - what kind of fish? Many people ask such questions when they see it on the store counter. The fish has tasty and fatty meat, due to which greenling is widely used in cooking. To appreciate it, it is enough to fry the fish. Use Terpug for cooking second courses, and also cook delicious fish soup.

Greenling - what kind of fish is this?

Terpug is a predatory fish belonging to the Terpug family, found in sea waters. The fish can grow up to a meter in length and gain weight up to 18 kilograms, but individuals, whose weight rarely exceeds two kilograms, get on sale.

The taste of greenlings is compared with valuable types of salmon. Fish of medium fat content, due to this it is included in different kinds diets.

Breeds in winter time, at shallow depths, close to the shore. Females place eggs on pebbles, and males guard it until the fry appear.

The benefits and harms of Terpuga for the body

Fish has a lot of useful properties, and nutritionists advise using greenling during diets.

Beneficial features:

• contains zinc, which helps to reduce the amount of bad cholesterol in the body;
• arginine, which is part of the composition, helps to strengthen immune system and remove toxic substances from the liver, heal wounds;
• saturated fatty acids improve the functioning of the cardiovascular system;
• iodine helps to normalize the work thyroid gland;
• contains sulfur, which helps the body fight harmful bacteria and maintain the desired level of blood clotting;
• due to the content of phosphorus, metabolism in the body is accelerated and the development of caries is prevented;
• a rich source of protein, which is the building material of the whole organism;
• iron saturates blood cells with oxygen and increases hemoglobin levels;
• with regular use, the fish has a beneficial effect on the nervous system and mental activity;
• low calorie, therefore suitable for consumption with excess weight;
• helps to improve the condition of nails, teeth, hair, skin.

The greenling belongs to the scorpionfish family. Within their family, greenlings form a separate subfamily of greenlings. The family is divided into 5 genera.

Appearance and varieties

The greenling has an elongated body, which is covered with small scales. As a rule, medium-sized individuals grow up to 50 centimeters. However, in nature there were individuals longer than 1.5 meters. As a rule, the weight of the fish does not exceed 2 kilograms. The generally recognized record is an individual weighing 60 kilograms.

The fish has a solid dorsal fin. In a single-finned greenling, as a rule, it is either continuous along the entire back, or divided into 2 parts by a deep depression. Each type of greenling has a different number of lateral lines. It usually ranges from 1 to 5. You can see it in more detail in the photo.

In nature, distinguish a large number of terpugov:

• Toothed greenling;
• The rasp is single-line;
• Southern one-finned greenling;
• American;
• Red greenling or harehead;
• Greenling brown;
• Japanese greenling;
• Striped;
• Greenling spotted;
• Greenling northern one-feathered;
• Barbed;
• Prickly prickly pear.

Due to the fact that the terpug is very similar to river perch, it is called either simply perch, or perch-perch. Fish can be dyed any color. As a rule, coloring directly depends on the type of habitat. However, one significant feature can be identified with certainty: the whole greenling has thick vertical stripes on the body. As a rule, they are painted in a very dark, almost black color.

Lifestyle

It should be noted that almost all species of the greenling family can be found in the waters of the Bering Sea. They also live near the Aleutian, Commander and Kuril Islands. They are less common in the area of ​​the southwestern and southeastern coastlines of Kamchatka. As a prey, this fish is popular with fishermen in the Sea of ​​Japan, the Sea of ​​Okhotsk and other water bodies that have a direct connection with the Pacific Ocean.

Perch, being a larva, as well as small juveniles, feeds on copepods, amphipods, euphausids, i.e. zooplankton, larvae of herring and crabs. In the second year of life, juvenile herring begins to enter the menu. Before the fish has reached puberty, it feeds mainly on small fish and invertebrates. When the greenling becomes quite adult, it feeds on fish, crabs, squids and octopuses.

reproduction

The fish goes to spawn between September and November. During this period, greenlings gather in huge flocks and swim at a depth of up to 25 meters. The spawning process takes place, as a rule, on rocks, scree and in the area of ​​​​outcrop on stone slabs. Most often, capes and areas with a constant bottom current are chosen for spawning. Males are the first to swim to spawning grounds, occupying certain places and protecting them from competitors and other fish species.

Females spawn in portions, in areas of rocky slabs, depressions or crevices. The fertility of females depends on their size. Medium-sized fish can lay up to 19 thousand eggs. However, some sources mentioned information that the female was able to spawn more than 92 thousand eggs. The diameter of the eggs is 2.5 millimeters.

Larvae in eggs develop up to 14 days, depending on the water temperature. After spawning is over, the females swim away from the nest, and the males remain to guard them for another 3 weeks. With the onset of cold weather, adults descend to a depth of up to 100 meters. Later, with the onset winter period, descend to a depth of more than 200 m for wintering.

Greenling is a valuable commercial fish. She deserved such interest thanks to her meat, which is not inferior in quality to the meat of halibut or salmon. As a rule, bottom trawls and longlines are used to catch this fish. Fishing is carried out throughout the year, however, during the spawning period, catching is strictly prohibited. It is most often fished in Canada and the USA. Greenling is an object of sport fishing.

1. What is this fish

Terpug – sea ​​fish. Length: up to 62 cm; weight: up to 1.6 kg. It lives in the Bering Sea, the Sea of ​​Japan, the Sea of ​​Okhotsk with the adjacent waters of the Pacific Ocean and the northern part of the Yellow Sea. Currently, stocks of this species in most areas are at a low level due to systematic overfishing.

2. Culinary properties

It is very popular in cooking due to the fact that it has very fatty, tender, white tasty meat.

3. Short story

The terpug lives in the coastal regions of the south of Kamchatka, Hokkaido, Korea, Sakhalin, the Bering, Yellow and Okhotsk seas, near the Kuril, Commander and Aleutian Islands, in the waters of Primorye, the Tatar Strait, and the northern part of the Pacific Ocean. The largest number of individuals is observed in the area of ​​the Northern Kuriles and in the South-Eastern waters of Kamchatka. Here fish is harvested on an industrial scale. It feeds on benthic animals, fry and carrion, grows to an average of 50 cm, lives along rocky coastlines, in shallow bays.

4. Positive and negative qualities

Harm from greenling meat is unlikely. However, in some people it can cause, like any marine fish, individual intolerance. This manifests itself in allergic reactions. It is not recommended to eat smoked greenlings for people with diseases such as pancreatitis, stomach ulcers, pyelonephritis. Caution should be exercised when consuming fried greenlings for those who are on a diet. Stuffed greenling with spices can cause exacerbation of diseases gastrointestinal tract in those with cholecystitis. Also, spices will cause exacerbation of liver diseases.

5. How it is prepared

The greenling is best recommended to be salted and smoked.

The greenling is salted as follows: part of the mixture of salt and sugar is placed on the bottom of a large dish, one half of the fish is on top, skin down. Sprinkled with pickling mixture, sprinkled lemon juice or divorced citric acid, are added Bay leaf, dill, parsley. It is covered with the second half with the skin up, treated with a mixture on both sides. The container is closed and transferred to cool place. Aged 1-2 days.

The greenling is smoked only by hot smoking: the fish is cut into fillets, salted, peppered, lubricated butter. Wet chips, a grate, fish in foil are laid out at the bottom of the smokehouse. The fish is smoked for 30-40 minutes and served with cucumber salad, tomato with sour cream, green onions and cherry. Also, greenling can be boiled, fried, baked, stewed, in a pie, minced second ear and in soup.

The greenling is boiled like this: the fish is boiled in a spicy broth. For the sauce, flour is mixed with butter and diluted with broth, boiled, sour cream, herbs, salt and sugar are added.

Turmeric soup can be prepared in the usual way: Processed greenling is lowered into boiling water and boiled for 20 minutes. At the end add onion, garlic and soy sauce; or you can make a puree soup: chopped fish is combined with sautéed cucumbers and white sauce, cooked for 10 minutes. The soup is rubbed and seasoned with an egg-milk mixture.

The lingering ear is prepared as follows: the broth is boiled together with fish waste, potatoes, rice, carrots, onions until the potatoes are half cooked, then bay leaves, peppercorns, salt are added and the ear is cooked until tender. When serving, dressed with herbs.

On the grill, you can cook shish kebab from the greenling: the fish is gutted, marinated in spices, pomegranate juice and oil, strung on skewers and fried; cook on the grill: the fish is rubbed with spices and fried on the grill; and in foil: the fish is gutted, rubbed with spices, wrapped in foil with lemon and onion and baked in coals.

In fried form, the greenling is prepared as follows: the carcass of the greenling is cut into portions, salted and breaded in flour or breadcrumbs fried in a frying pan with hot oil. Fried greenling is served to the table with a side dish in the form of mashed potatoes, you can also cook fried greenlings in batter: egg whites are separated from the yolks, the yolks are mixed with salt. Beer is poured in, thoroughly mixed, onion and flour are added, until the state of the dough. The protein is whipped, carefully introduced to the dough. Each piece of fish is abundantly moistened in the resulting batter, placed on hot pan until the fish is brown and golden.

You can bake the greenling in the oven: the fish is prepared, salted, peppered, doused with oil, infused in the refrigerator for 2 hours. The fish is stuffed with vegetables, placed in foil greased with oil. Bake in a preheated oven for 30-40 minutes. Served with tomatoes, lemon and herbs. You can also bake the greenling in foil: the fish is prepared, rubbed with salt and spices, poured with lemon juice. It is laid out on foil, sprinkled with onions, peppered, a lemon with a peel is placed. Wrapped in foil and baked for 20-25 minutes at 150C. Garnished with rice cooked in a double boiler and sprinkled with baked onions with lemon. Garnished with lemon.

The greenling is stewed with vegetables: the chopped greenling is stewed in oil and water. Sour cream with vegetables is added and stewed until the vegetables are ready.

As minced meat, only cutlets are prepared from the greenling: the fillet is finely cut. Added to the fish mass raw onion, eggs mashed with semolina, bread soaked in milk. Cutlets are fried without breading.

Pies with greenling meat are prepared in the usual way: from ready-made yeast dough and fish-rice filling formed a pie. Infused and baked in the oven.

Greenling is one of the representatives of schooling demersal fishes. Fish are found in the sea, closer to the shore, but at a considerable depth - about 200 meters. Each individual does not exceed 2-2.5 kg in weight, the fish reaches approximately 60-70 cm in length. Today, this highly nutritious greenling meat is in demand due to its low calorie content and high content vitamins, fatty acids and minerals.

Properties of greenling fish

Industrial volumes of fish catch, about 60 thousand tons annually, have become the norm for the country, because people have long appreciated its excellent taste and numerous beneficial features. Greenlings are caught with a net, and special bottom trawls are used in the open sea. The popularity of this species is growing due to the tasty and healthy meat. Today greenling is a valuable commercial fish.

It is usually sold in supermarkets and shops in frozen form. In places of fishing - fresh or chilled. The greenling meat is greenish or yellowish, which may alert the consumer. This fish is very useful for humans. Fish meat contains rare and important zinc for the body, and no less specific anticyanin. In addition, greenling is a source of fatty acids, as well as trace elements - Mg, Zn, Se, Fe, I, P, Ca, K and molybdenum, chromium, sulfur, bromine.

The benefits of greenling meat

If we talk about the benefits of greenling meat, then you can start with the fact that 100 g of fresh fish contains about 100 calories. For those who need a diet, greenling meat will be of great benefit, because it is low in calories and eating it, you can reduce your weight, and then control it in the future. Phosphorus contained in fish meat effectively affects the state of the central nervous system, stimulates memory, brain function, reduces fatigue, increases efficiency. Zinc and anticyanin effectively lower blood cholesterol levels.

Vitamins of group B, as well as A, C, PP, stimulate and strengthen the immune system, as well as revitalize and normalize the metabolism in the body. Trace elements are very useful for the whole organism, such a set as in fish is quite rare and therefore eating such meat corresponds to the use of a mineral cocktail, while it is also a mass nutrients- squirrel and essential amino acids. In diseases of the thyroid gland, greenling meat is the best natural source of iodine. Contained unsaturated omega-3 fatty acids prevent fatty plaques on the walls of blood vessels, in general, improve heart function.

The use of greenling fish

On sale there is usually a greenling caught in the waters of the seas of the Far East. The white meat of the fish is very tender, it is the ideal meat for all types of fish. cooking. Fish is usually cooked different ways. From it you can cook fish soup, smoke, preserve, fry and stuff. The latter method of cooking greenling is considered a special delicacy if pine nuts and a lot of sautéed onions are used in the filling. But in order to fully get all the beneficial properties of meat, you should steam it or bake it in a special air grill.

The important advantages of this fish include the fact that there are practically no bones in it, moreover, it is very easy to clean with a scraper or knife before cooking. Unusually tasty smoked greenling. The dish is prepared as follows: frozen fish is rubbed with salt and spices. Smoked in a special workshop. If the technology is cold smoked, then the greenling meat becomes unusually fragrant. And if the fish is cooked hot smoked, then the meat becomes juicy. Smoked greenling is used as an independent dish.

Harm of the greenling

Harm from greenling meat is unlikely. However, in some people it can cause, like any marine fish, individual intolerance. This is manifested in allergic reactions. It is not recommended to eat smoked greenlings for people with diseases such as pancreatitis, stomach ulcers, pyelonephritis. Caution should be exercised when consuming fried greenlings for those who are on a diet. Stuffed greenling with spices can exacerbate diseases of the gastrointestinal tract in those who are sick with cholecystitis. Also, spices will cause exacerbation of liver diseases.

Greenling is a popular fish from the Terpug family in our country. It is also called sea lenok or greenling perch, or greenling. He, like other fish of this species, greenlings live in flocks, prefer to settle in the bottom areas. Adults usually do not exceed 40 - 50 cm in length, and the weight of one fish is on average about one and a half kilograms.

Greenlings are a staple food for many marine mammals.
There are such commercial subspecies of greenling, as single-line, hare-headed, as well as brown, Japanese or spotted and eyebrowed. Each of these subspecies has own characteristics have their own habitats. But all of them are concentrated on the coast of the Far East, Kamchatka, the Bering Sea. It is there that the main production and commercial production of this fish is developed.

What is the value of greenling fish - useful properties, recipes, calorie content in it - what? Let's talk in more detail about its health benefits, and also prepare some very tasty dishes from the greenling:

Useful properties of greenling

The meat of the greenling is rich in very valuable, easily digestible protein. It contains a lot of unsaturated omega-3 fatty acids. These useful material contribute to the prevention of vascular diseases, have a positive effect on heart health, improve the functioning of the entire cardiovascular system.

Fish also contains vitamins: A, C, PP, group B. There are trace elements there: molybdenum, chromium, sulfur, as well as iron, bromine, and many others. others Regular use greenling helps to improve the nervous system, activates mental, intellectual activity.

Half of a boiled fish fillet contains almost a daily dose of vitamin B6, selenium, and half daily dose phosphorus. Also, this fish is a natural, natural source of iodine.

How satisfying is the greenling fish? calories

The calorie content of the greenling is very low, only 102 kcal per 100 g of boiled product. But the amount of calories can vary, depending on the method of preparation. For example, fried fish more high-calorie, although it also contains few calories - up to 330 kcal. per 100 g of the product.

How to cook raspberry? cooking recipes

The most useful, healthy way cooking lingering, this is baking in the oven, steaming, as well as stuffing. And they stuff the greenling various fillings- vegetables, herbs, eggs, onions with cereals, lemon and even fresh pine nuts. Today we will cook a baked fish, and also stuff the greenling with a delicious filling:

Baked greenling perch

For cooking, we need: 1 small perch carcass, 2 tbsp. l. lemon juice, 2 onions, fresh herbs, salt pepper.

Cooking:

Clean the fish, remove the insides, cut out the gills (leave the head itself). Lightly rub the inside and outside with a mixture of salt and black pepper. Brush with lemon juice. Chop the greens, cut the onion into rings. Mix greens with onions, put everything inside the fish.

Grease the mold where you will bake. Lay the fish upside down. Place in preheated oven. Baste with the resulting juice as it bakes. Ready fish serve with vegetable salad.

Stuffed greenling

We need a medium sized fish, one a raw egg, 100 g rye bread(crumb), 1 glass of milk, 1 onion. Also prepare 100 g of mayonnaise, a small bunch of dill, cilantro. Don't forget salt and black pepper.

Cooking:

Place fresh or defrosted fish on a cutting board. Make small cuts around the skin. Now carefully peel off the skin, set aside for now on a separate plate.

Separate the fillet from the bones, scroll through the meat grinder. Lay the bread crumb pre-soaked in milk to the minced meat. Add finely chopped onion, herbs, beat in an egg. Salt, pepper, knead the minced meat thoroughly. Now carefully fill the fish skin with the minced meat. Try to avoid breaks.

Place on a foil-lined dish or baking sheet. Spread generously with mayonnaise on top. Place in preheated oven. Bake for approximately 1 hour. Ready fish sprinkle with herbs, serve.

Salad with smoked perch

We need smoked greenling fillet, 4-5 small boiled potatoes, 2 boiled eggs, 3 medium-sized pickled cucumbers. You will also need a small bunch of green onions, fresh herbs, mayonnaise.

Cooking:

Crumble potatoes, eggs, cucumbers into small cubes, put in a salad bowl. Add finely chopped onion to it. Smoked fillet disassemble the greenling into pieces, remember a little, lay out to the vegetables. Salt to taste (if necessary), pour mayonnaise, mix. Sprinkle with herbs. Lettuce is used as an independent cold appetizer. Bon appetit!