Sea fish garfish. Full description of sea fish garfish photo video

Fish with unusual appearance always grab our attention. One of these amazing fish is a garfish fish, the appearance of which is very reminiscent of a carapace pike and an igloo fish at the same time. Sometimes a garfish is called an arrow fish, emphasizing with this name its long, elongated body, like an arrow.

Who are Sargans

Sargans belong to the subclass of ray-finned fish, which is included in the class bony fish(there is also a class cartilaginous fish, including stingrays). In the class of ray-finned fishes there is a superorder "Real bony fishes", in which among the many detachments there is a detachment Sarganiformes. In this order, four families are distinguished, one of them is the Sarganov family, in which there are approximately twenty-five species.

Most species of fish of the Sarganov family are inhabitants sea ​​waters and only five of them are freshwater. Almost all of them prefer the tropics and subtropics, but some marine species live in moderately warm-water areas.

Features of appearance

Description of garfish fish:

• All garfish have a very long and rather thin body.
• The scales are very small, cycloid (the edge of the scales is even, without notches).
• The lateral line is very low - almost on the belly.
• There are no spiny rays in the fins.
• The anal and dorsal fins are very close to the tail, almost mirroring each other.
• Very long and powerful jaws, resembling tweezers, are completely seated with sharp, canine-like teeth that help tenaciously grasp and hold prey.

In the photo of the garfish fish, all the above-described features of its appearance are clearly visible.

But there are more features internal structure typical for the garfish order:

• The swim bladder is not connected to the esophagus, as is the case in other fish, for example, in (from the sturgeon order).
• In some species (fish of the Sarganov family), the spine Green colour.

What a green garfish fish

To the question that a fish has a green garfish, the answer must be sought not only in its external appearance, but it is necessary to "look" also inside and remember about the bones of the spine. Sargan bones have such an unusual color due to the presence in them of a special green pigment called biliverdin.

All garfish are edible fish with tasty meat. But not all countries decide to use them for food due to prejudice, which is caused by the unusual phosphorus-green color of the bones of these fish. It is enough to forget about this feature, and you can cook a lot of delicious dishes from these fish.

Where do garfish live

The garfish order includes fish, which for the most part are marine, with the exception of some freshwater species... In the sea, garfish live mainly near the coast. There are even those who choose exclusively coral reefs as their place of residence.

And the black-tailed garfish, widespread off the coast of South Asia (the coast of Pakistan and India), is capable of burrowing into soft soil (silt and fine sand) at low tide, while remaining in the drainage zone.

It sinks into sandy ground to a depth of about 50 centimeters, waiting for a long period of low tide. During the next high tide, he leaves the shelter and can return to the sea, where he lives at a depth of about 10 meters. Consider the photo of the black-tailed garfish, which gets its name from the black circular spot on each side of the base of the caudal fin.

Among the garfish there are species that extend far into the open ocean, for example, the ribbon-shaped garfish (Ablennes hians), often found in tropical oceans around the world.

One of the few freshwater garfish lives in reservoirs with fresh water(lakes and canals), as well as in the mouths of rivers in some countries South-East Asia... They are often bred in aquariums, since they do not grow more than 30 centimeters. These are silvery-green fish with a long cylindrical body, along which a dark stripe stretches.

Types of garfish

The most famous garfish fish is the common or European garfish (Belone belone). Its habitat is moderate warm waters Atlantic Ocean off the European coast and the coast of northern Africa. It passes through the Mediterranean Sea to the Black Sea, where a subspecies of the Black Sea garfish (Belone belone euxini) is distinguished. The Belone belone fish in length can reach almost one meter (90 centimeters), and its Black Sea counterpart is slightly smaller - up to 60 centimeters.

Description of the common garfish fish: a very elongated body with a greenish back and silvery-green sides and a dark, clearly visible stripe along the back.

The garfish Belone belone is characterized by seasonal migrations: for spawning, adults come close to the shore. Winter period spend in the open sea, walking up. Schooling fish, swim quickly. And during the rapid swimming they seize crustaceans and small fish (tulka, anchovy, sprat), which they feed on.

The largest garfish

The most large fish of the order Sarganoviformes (among which the famous flying fish) is a member of the Sarganov family (Belonidae). His name - crocodile garfish or giant (Tylosurus crocodilus). It inhabits the tropical parts of all oceans and can even reach two meters in length. Its weight can be more than six kilograms.

Far Eastern garfish

In Russian waters (except for the Black Sea), arrow fish is found in the Japanese Sea waters of South Primorye. This is the Far Eastern or Pacific garfish (Strongylura anastomella), which also grows up to 90 - 100 centimeters.

Its ribbon-like laterally compressed body is densely covered with very fine scales. The lateral line is "hidden" in the skin fold located along the lower edge of the belly. Each flank is decorated with a narrow bluish-silvery longitudinal stripe starting at the upper corner of the operculum and going to the caudal fin. There are no transverse stripes on the sides.

These garfish enter the waters of the Primorsky Territory only in summer for reproduction and feeding. Spawning takes place in shallow areas of bays, bays and lagoons in thickets of underwater plants, possibly sea grass zostera.

Way of movement and jumping up

Having a long serpentine body, garfish swim, making its wave-like bends.

They swim with great speed and can make sharp throws without slowing down their movement speed. The reason for such throws can be fright or the pursuit of prey in a state of hunger. In this case, the fish jumps out of the water and can jump a long distance. Sometimes they come out of the water to jump over various objects on the surface of the water. For example, a boat or raft can be such an obstacle.

The danger of jumping garfish for humans

When the garfish is faced with any obstacle on the water surface, or it is frightened by the bright light of the lanterns on the ship (at night), it jumps out of the water at high speed. His jump can be dangerous for passengers. And there are several known cases of dangerous injuries to fishermen, when the fish fell into this person on the fly.

Connoisseurs of sea fishing know for sure that the garfish is one of the most delicious and desirable fish on the fishermen's table. You can salt it with beer, smoke it and just fry it. And what scale comes out of it - just a song!

So, dear hostesses, if your man brought a wonderful garfish fish from fishing, then my article will help you cook something delicious out of it.

What to cook from garbage and video recipe for stuffed pike read on.

Sargan or sea pike

Why is the garfish called the sea pike? Take a closer look at the fish itself and you will immediately understand everything. Even the smallest specimens of this type of fish have teeth. Yes, exactly the teeth. The mouth of the garfish resembles a bird's beak, covered in several rows with rather sharp teeth.

With these teeth, the garfish grab small fish and the bait of fishermen. And also the garfish is a cunning fish. Her body shape is elongated, like a needle, silver color. Therefore, even in clear water it is almost impossible to see the garfish. So he hides, waiting for his prey.

Sargan's meat is rather low-fat. Smoked garfish are popular in seaside markets and bazaars. I recommend trying it, but I warn you that the taste of smoked garfish is not for everyone. It is somewhat reminiscent of smoked capelin.

Estimate taste qualities Sargan can only be deserved in hot dishes. The real taste and aroma of garfish is revealed in combination with vegetables and roots.

What to cook from a garfish, i.e. sea ​​pike?

Oddly enough, there are very few recipes from garfish. In my cookbooks and records I found at most a dozen recipes, and even less on the Internet.

Save this article or write down what you can cook with garfish.

Dried garfish for beer

Small carcasses of garfish, you can not gutted, roll in salt and leave for 20 minutes. Here are a few options:

1. Hang the fish upside down for 12 hours. Then you can try.

2. Put the sargan on newspapers, let it hang on each side for 10-30 minutes, then put it in the refrigerator for 2 days. You can try.

3. Wrap the garfish in a canvas cloth and put it in the refrigerator for a day. Then take it out of the refrigerator, unfold the cloth and put it on the newspaper. Leave on the table while the beer is cooled in the refrigerator, but no more than 2 hours.

Sargan like sprats

Gut the carcasses of a medium-sized garfish, remove the head and tail. Cut the fish into 5-6 cm stick pieces. Place in a deep narrow saucepan in columns very tightly.

Add peppercorns and a couple of bay leaves. A pinch of salt on top and pour over the fish columns with vegetable oil so that they are covered by 1 cm.

Try to put the fish as tightly as possible, then less oil will go away.

Put the saucepan on the lowest heat and simmer with a lid for 2.5-3 hours.

It turns out a dish that looks like sprats, but the Baltic canned food is much inferior to it in taste.

Advice: serve "Sargan like sprats" as an appetizer to strong alcoholic beverages with rye bread, but better with Borodino bread.

Sargan in marinade

Ingredients:

• 1 kg. sargan
• 2 tbsp. l. wine vinegar
• 0.5 tbsp. dry white wine
• 1 tbsp. vegetable oil
• 1 tbsp. water
• 3 tbsp. l. flour
• pepper
• rosemary

Cooking method:

1. Peel the sargan, salt and fry on vegetable oil.
2. Pour the remaining oil into a saucepan, fry the flour, add wine and vinegar.
3. Add ground pepper, rosemary and a little salt.
4. Pour in water and boil the sauce until thick.
5. Then put the fish in the sauce and simmer for 5-10 minutes. Serve with a slice of lemon.

Shkara from Sargan

Make fillet of fresh garfish carcasses. Pour olive oil into a deep frying pan and heat. Roll the fillet of the garfish into rolls (you can stab with a toothpick) and put in hot oil so that the rolls grab and hold their shape. Literally for 10 seconds.

Put onion rings on another clean frying pan, garbage rolls on top without toothpicks. In the middle of each fish roll, put an olive stuffed with lemon. Spread the butter shavings between the rolls. Add salt and pepper to taste.

Put another layer of onions on top of the rolls. Pour in some water so that the rolls are covered, and upper layer no bow.

Close the lid and put on medium heat for 20-25 minutes.

Interesting that everyone who tried the garfish scale quickly becomes its loyal fans and even excellent fishermen. Try it!

And here is the promised video recipe for making stuffed pike.

Video recipe for fusion-style stuffed pike

Sargan Black Sea - has many relatives. Carapace pike, needle fish - in the absence of experience, you can easily confuse these fish, although they have little in common and they belong to completely different families. Knowing what a sea beauty looks like, the features of his behavior depending on the season, and the most common ways of hunting a monster, you can easily return home with a rich catch. Of course, this long-awaited event can happen only if you are lucky enough to go on a sea fishing - natural environment habitat of the sea monster.

Arrow fish (one of the names of the garfish) has long body, some specimens of representatives of this family grow up to 80 cm. The body is narrow, the anal and dorsal fin are located near the tail itself. The jaws are elongated, very narrow and sharp at the ends. Sargan is the owner of numerous sharp teeth, which, despite their almost tiny size, tenaciously hold their prey.

The scales will delight fishermen who do not like to clean their catch, because they are small and can be easily removed even with an ordinary knife. The unique feature of the arrow is its bone shade. They are greenish in color, which is rare in fish.

There are several types of garfish, the most common are the Black Sea and the Pacific. The difference between the Pacific Ocean and the representatives of this family is a long strip running from the head to the very tail. It has a bluish-blue stripe that stands out brightly on a green body.

Natural habitat of the garfish

You can meet garfish in many seas, especially if the water there is constantly moderately warm. In Russia, these are the Taganrog Bay and the Black Sea coast, a little less often - the Azov and White Seas.

It is not uncommon to find an arrow near North Africa or southern Europe. Fishermen who are lucky enough to go to Cape Verde for trophies, with a little luck, will surely come across a giant from this family, since it is from Norway to Ireland that the largest specimens come across. According to some reports, the trophy garfish (slightly more than a meter) was caught in these places.

Arrowfish diet

The main food of the garfish is hamsa. The appearance of an arrow in the Black or Azov Sea is associated with the migration of this particular small fish - the garfish pursues its favorite food. In addition to the anchovy, the predator does not disdain other representatives of small fish, hunger forces them to go in search of invertebrates.

Among the fish that attract the garfish:

• pipefish;
• atherina;
• young mackerel;
• gerbil;
• sprat.

Photo 1. Anchovies or hamsa - favorite treat sargan.

In pursuit of a tasty target, the garfish develops tremendous speed, increasing it slightly with each dash. Carried away by hunting, the arrow can make incredible jumps above the surface of the water, which leaves the prey no chance to escape.

How the seasons affect the garfish

If the garfish fish live in comfortable conditions - in coastal areas, it rarely moves, preferring to stay in one place. The only thing that can cause the arrow to migrate long distances is to search for food.

Predators living in the Black Sea prefer to winter on the spot, but after the anchovy moves to the Sea of ​​Azov (this happens in spring), the garfish goes after its favorite food. With the onset of cold weather, the Black Sea representatives of the family try to stay closer to the shores of Crimea, which allows fishermen all year round go out to hunt for a tasty and unusual handsome man.

Photo 2. The fish came close to the shore.

Lures and tackle - what to choose for hunting garfish

Even novice fishermen know perfectly well that it is not worth going fishing in the hope of catching a garfish with a donka - there will be no sense from it even during the hours of rest of the predators that take place at a depth. What to choose for successful boom fishing? It is imperative to remember that the tackle must be strong and powerful, otherwise large specimens of garfish will easily break the line and even break a thin rod. Sea waves and strong wind- they will also easily damage the wrong fishing gear.

Photo 3. Fishing at sea.

The cross-section of the leader should not be less than 0.3 mm. The length of the leash also matters - the longer it is, the shorter the casting distance becomes. To catch a garfish it is better to take one - almost invisible in the water and having a rigid structure.

How to complete the tackle when setting out? The first thing that should be there is a triple swivel (). It is better not to take a large one, it is enough for an arrow-fish and a medium one. At the same time, the quality of fishing is significantly increased, since it does not waste extra time on additional installation.

Fishermen who are fond of fishing with spinning reels can try their luck by using. Traditional fishing will not be fruitful - the structure of the mouth of the garfish will make most of the bites in vain. Another feature is the feeling in the mouth cold metal, the predator immediately drops a dangerous suspicious object. Resourceful fishermen act quite ingeniously - they connect a tee and a spoon on a short leash. Having swallowed the spoon, the arrow-fish simultaneously deeply swallows the hook.

Simple but powerful ones are more popular when fishing for garfish. Raw meat will be used as bait, sea ​​worm or freshly caught anchovy. A good arrow takes (usually raw, but you can take boiled one).

Interesting! Experienced fishermen have a strange way of fishing. You do not need hooks for this - instead of them, fluffy tassels of thread are tied to the fishing line. It is enough for a curious voracious predator to be tempted and swallow an attractive bait - it is no longer possible to throw it, the threads are tightly entangled between numerous teeth. Sometimes, happy from a good catch, a fisherman can hardly take out a thread brush, preferring to cut it off with a knife.

Sargan is an interesting fish, but it is not popular with many fishing enthusiasts. This happens due to the unusual shade of the bones, which is completely safe for the human body. Only true connoisseurs know how tasty this predator is, they are ready to indulge in their favorite hobby for whole days, and this hobby will certainly be rewarded with an excellent catch!

Sargan fish, the photo of which itself looks rather exotic, is an amazing inhabitant of the seas. Its jaws are so elongated that they resemble a bird's beak. And since her mouth is full of small and sharp teeth, many fishermen compare the garfish with the famous armored pike and even with a pterodactyl. The beak of an extinct raptor is very much reminiscent of its jaws. His body is elongated, like a needle fish. Characteristic feature sargan are his green bones. And even the broth cooked from this fish takes on a pistachio hue. Many people think that this is due to the high content of phosphorus in the body. Leisurely tongues chatter, as if the garfish even glows in the dark. But it is not phosphorus that gives the fish an amazing property, but biliverdin - a special pigment of bile, which stains bones and internal organs in green.

There is a garfish absolutely harmless. Not only that: this fish is delicious. Below we give several recipes for dishes from it.

Where is the garfish found

This schooling fish is very often found in warm seas the eastern part of the Atlantic. Less often it can be caught in the White Sea, off the coast of Iceland, Norway, and the Kola Peninsula. In summer, in South Primorye and in the Peter the Great Bay, Strongyiura anastomella, or Pacific Sargan fish, is caught in the nets of fishermen. The photo shows that it differs from its Black Sea and Azov brothers in a silvery-bluish stripe running longitudinally from two sides. However, jaws, three-quarters of the length of the head, are present.

Pacific garfish - thermophilic, found mainly off the coast of Japan and Korea. Fish prefers medium water column, and only in good nights approaching the surface. Both types of garfish have an ideal aerodynamic shape. The long needle-like body is capable of breakneck speed. In a hunting frenzy, the garfish jumps out of the water like flying fish... It feeds mainly on anchovy and small mackerel, followed by long migrations.

Sargan fish: useful properties

Omega-3 fatty acids, iodine, phosphorus, iron ... Is it worth continuing this list to prove the benefits of fish as such? And the type of garfish also has its own advantages. First, the prevalence. Despite the limited habitat in our country ( industrial mining is conducted in the Azov and Black Seas), the catch of the garfish fish delivers significant. And hence the low cost of this species. If we can afford salmon and salmon only on holidays, then enjoying the garfish every day will be affordable.

The second plus of this fish is that it has few bones. Despite being cheap, it is a rather bold look. Fish meat not only saturates well. It contains beneficial omega-3 compounds that moisturize the epidermis of the skin and thereby smooth out wrinkles. The line of B vitamins improves blood circulation. This protects blood vessels from blockage, helps keep the heart healthy, and even prevents cancer.

Garfish fishing

This is a commercial species. It is caught from April to November in a net near the coast. Private fishermen go out to sea on a boat or speedboat and fish it with a spinning rod. This species spawns in the spring, the eggs ripen, depending on the water temperature, on the 10-30th day. The fry do not look like adults at all. Their characteristic "beak" grows only by the end of the first year of life. Sargan fish reaches 94 centimeters in length, but specimens with body parameters of seventy-five centimeters are usually found in the net. They become sexually mature in the fifth year of life. And the garfish lives on average about thirteen years. Black Sea fishermen often call it "sea pike" and highly value this species for its extraordinary taste. It is dried, salted, baked, stewed and fried.

Sargan as an appetizer

This fish has small scales well off the body. But to serve it with beer, you don't need to clean it or gut it. Just dip the carcasses in salt and leave for twenty minutes. Then we hang them upside down and let them hang for about half a day. But the most delicious snack from sargan - these are "sprats". Baltic canned food is inferior to this dish in terms of taste. These are not anchovies, but garfish fish!

How to cook such "sprats"? We take a medium-sized carcass, gut it, remove the head, fins and tail. Cut the garfish into stick pieces (five centimeters long). We stuff the fish with columns (that is, vertically) into a narrow deep saucepan. Add a few peppercorns, bay leaves, a pinch of salt. Next, fill it all with vegetable oil so that it covers the fish by one centimeter. We put the dishes on the smallest fire and simmer under the lid for about three hours. Such "sprats" are best served chilled, with Borodino bread, with vodka.

Sargan fish: recipes for hot dishes

But the taste qualities of this inhabitant of the Black Sea are not fully revealed in snacks. In the southern fish markets, both dried and smoked garfish are sold. But this is not for everybody. But the garfish cooked in the marinade will not leave anyone indifferent. We clean a kilo of fish, gut, add some salt and fry in vegetable oil. We put it on a plate. In a deep frying pan, fry three tablespoons of flour until creamy. Pour in half a glass of dry white wine, acidify with lemon juice or vinegar. Add rosemary, pepper, salt. Pour in another glass of water and boil the sauce until it thickens. In it, the garfish fish should be stewed for at least ten minutes. We serve this dish with any side dish and a slice of lemon.

Sargan fried and baked

This fish, as we have already mentioned, has a strange elongated muzzle, reminiscent of the predatory beak of some prehistoric creature. You can take advantage of this and serve it whole baked with the head. Say, this is not a garfish fish, but the last pterodactyl that has survived to this day. We cover the baking sheet with baking paper, grease with vegetable oil. We turn the cleaned and gutted garfish into a ring, putting the tail in the elongated jaws. Salt, sprinkle with spices for fish. Finally, sprinkle with vegetable oil. Place the baking sheet in a preheated oven. We will bake at 180 degrees for twenty minutes.

Sargan shkara

This dish is especially loved by Crimean fishermen. Shkara consists of two layers of stewed onions, between which there is a sea fish. Sargan is the perfect candidate for this dish. Let's try to prepare a “restaurant version”. For him, the garfish is milled, the strips are rolled up, pinned with a toothpick, and fried on olive oil literally 20 seconds to grab. Then the wooden sticks are taken away, and an olive stuffed with lemon is placed in the middle of each roll. In the usual “fisherman's” version of the dish, you can skip this step and simply peel and gut the fish, cutting it into pieces. Next, cut the onion into rings. There should be a lot of it. Moisten the bottom of the pan with vegetable oil, cover with onion rings. Place the fish on them (in the restaurant version - carefully place the rolls with the olive facing up). Salt and sprinkle with pepper and herbs (rosemary and marjoram). Top with three shavings of very cold butter - not too much. And cover the dish with onion rings. To help the stewing process, add a little water to the pan. The scale should be stewed under the lid for about 20 minutes.

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 garfish is a schooling fish, which is a subspecies of the European or Atlantic family. It has a long, arrow-shaped body slightly compressed from the sides. One of the main features of this inhabitant of the seas is the presence of thin elongated jaws, which outwardly resemble a bird's beak. On the top there is a frequent comb of sharp teeth that have a conical shape.

This fish has a contrasting coloration. It has silvery green, light silvery or grayish sides and abdomen. The back, upper body and head are colored light brown or brownish green. The entire body of the garfish, from forty to sixty centimeters long, is covered with small, easily falling scales that go beyond upper part heads.

Breeding features

Individuals that have reached the age of five are considered sexually mature. From this moment on, they are capable of annual reproduction. The Black Sea garfish spawns, a photo of which will be presented in this article, in the spring. To do this, he swims away from the coast and sinks to a depth of twelve to eighteen meters. The prolonged spawning time is explained by the fact that eggs are spawned in small portions. This period begins at the end of April and ends in mid-August.

Small eggs, the diameter of which is about three and a half millimeters, are deposited on algae and other floating objects. All larvae and fry have sixty to eighty long filaments, thanks to which they are attached to underwater vegetation. Egg development lasts from ten days to five weeks. It all depends on the temperature of the water. The first larvae keeping in coastal zone, can be seen already at the beginning of June. The adult Black Sea fish garfish differs from them in outward appearance because the young do not have such long jaws. By the end of the first year of life, the grown offspring acquires a typical appearance and swims from the shores.

Sargan Black Sea: how to catch?

The hunting season for this predator begins in October or November and lasts until February. For obvious reasons, jambs small fish try to hide in quiet warm bays, so you need to look for them there. Alternatively, you can try to catch them on the high seas.

However, experienced fishermen are advised to organize fishing from piers or capes. Moreover, it is necessary to throw the tackle and use such an object as a spoon on the Black Sea garfish away from the coast. It is interesting that this cautious and shy fish searches for food for itself practically on the surface. Therefore, to catch it, it is advisable to use the thinnest line with an almost floating bait. As for the hooks, it is advisable to completely hide them in the bait.

How is this fish useful?

Immediately, we note that the Black Sea garfish 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 consumption of this type of fish helps to moisturize the epidermis of the skin and smooth out fine wrinkles. The B vitamins contained in it have a positive effect on the condition of cardio-vascular system and improve blood circulation. This helps prevent blockage of blood vessels and the development of cancer.

Sargan Black Sea: how to cook a scale?

This is one of the most favorite dishes of the Crimean people. It consists of two layers of stewed onions, between which is hidden as one of the components, and garbage is used, which is the best suited for this dish.

To prepare the restaurant version of the scale, you will need fish filleted. Rolled up and fastened with a toothpick, strips of garfish are lightly fried in heated olive oil. This should be done no more than twenty seconds. After that, you need to remove the wooden sticks, and put an olive stuffed with lemon inside each roll.

In a simpler, fisherman's version, this dish is prepared a little differently. Pre-peeled and gutted garfish are cut into pieces. Place the onion rings in a frying pan soaked in vegetable oil. Fish (or rolls with olive) are laid on top of them. Sprinkle everything on top with salt, pepper, marjoram and rosemary, and then sprinkle with a small amount of chilled, grated butter and cover Pour some water into the pan, cover and leave to simmer for twenty minutes.

Sargan with lemon jam

To prepare this dish, you will need twelve peeled fish, two hundred and fifty grams of potatoes, two tablespoons of oil, ¾ cup of bread crumbs, as well as a tablespoon of cinnamon and lemon jam.

Pre-boiled potatoes should be mashed with butter. Add cinnamon and lemon to the resulting mass. It is necessary to stuff the fish (Black Sea garfish) with this mixture and fasten it on the sides with toothpicks or skewers. The fish dipped in flour are fried on both sides for one or two minutes and served with spinach.

Cooking snacks

Sargan Black Sea has small scales well behind the body. Therefore, it is not necessary to clean and gut it before serving it with beer. Simply dip the fish in salt and leave for twenty minutes. After this time, the carcasses must be hung upside down and wait until they have dried a little. This will take about twelve hours.

Also, from this inexpensive and tasty fish, you can prepare "sprats", the taste of which is not inferior to the Baltic canned food. To do this, you need to take a previously gutted headless carcass and cut it into strips, the length of which does not exceed five centimeters. Then the prepared fish is placed in a deep narrow saucepan so that the pieces are placed vertically. A pinch of salt, a few bay leaves and peppercorns are also sent there. Then the contents of the dishes are poured with vegetable oil so that it covers the fish by about a centimeter. Place the saucepan on low heat, cover and leave for three hours. Ready dish served chilled.

Hot dishes

Despite the fact that dried and smoked garfish are sold in southern markets, all its taste qualities remain not fully disclosed. It is best to try to cook it with a marinade. A kilogram of fish must be peeled, gutted, salted and fried in vegetable oil. Then pour three tablespoons of flour into a deep frying pan and fry it. After it acquires a creamy shade, add two hundred milliliters of water, half a glass of dry white wine, salt, pepper, rosemary and a small amount lemon juice or vinegar. The resulting sauce is boiled until thick, and then the fish is stewed in it. This dish can be served with any side dishes.