Smelt family (Osmeridae). Biological characteristics of smelt fish and methods of catching it Smelt fish

Smelts- small slender fish, with a spindle-shaped body, a dark back and silvery sides and belly. The dorsal fin is short, contains 7–14 rays, located in the middle of the body, above the ventral fins. The adipose fin is located above the anal fin. There are 19 rays in the caudal fin, 7–8 in the ventral fin. On the maxillary bones. on the tongue and on the palate there are teeth. The stomach in most species is in the form of a blind pouch. There is a swim bladder. Many smelt fish have a specific smell of fresh cucumbers, which is why smelt is also called “borage”.

Smelts are schooling fish that live in the bottom layers or in the water column. IN at a young age feed on planktonic crustaceans, adult fish in some species (capelin) continue to feed on plankton, in others they switch to feeding on bottom crustaceans, worms and small fish. The caviar of smelts is bottom-based, sticking; egg diameter 0.7–1.1 mm.

Smelts are widespread in the northern hemisphere. Inhabits marine and fresh waters basins, northern parts of the Atlantic and Pacific oceans and the North Arctic Ocean. Among the smelts, some species spend their entire lives in the sea (capelin, allosmer, etc.), others spend part of their lives in the sea or in the pre-estuary spaces of rivers, in brackish water, and enter rivers to reproduce (common smelt, smallmouth smelt, spirhinchus, eulachon ), and some of them can live in fresh water bodies. forming residential forms (lake smelt, smelt, spirinha).

There are six genera in the smelt family, with 11–13 species. In the waters Soviet Union representatives of four genera live: smelt (Osmerus), smallmouth smelt (llypomesus), capelin (Mallotus), spirinchus (Spirinchus).

Smelts live in the pre-estuarine areas of rivers and coastal areas of the seas of the North Atlantic, North Pacific and Arctic Oceans. They also live in a number of fresh water bodies (basins of these seas). There are two species in this genus, the scientific names of which still need clarification.

European smelt (O. eperlanus) distinguished by a shorter lateral line and weak teeth: it is common in the Baltic and North Seas, Ladoga and Onega lakes. Residential freshwater forms of European smelt - smelt (O. eperlanus m. spirinchus) - are of great commercial importance in lakes in the northwestern part of the European territory of the Soviet Union and in many lakes in the northern part Western Europe.

Toothed, or Asian, smelt (Osmerus eperlanus dentex) - above and European lake smelt - smelt (O. eperlanus eperlanus, m. spirinchus) - below.

For most of the year, smelt stays close to the shores. The most intensive fattening occurs in summer and autumn. With the onset of winter, nutrition becomes less intense. Smelt accumulates in the pre-estuary spaces of rivers and stays here until the start of spawning migration. The length of the migratory route for those living in different places The smelt population is different and, apparently, is determined by the location of places suitable for spawning. Thus, the Yenisei smelt rises up the Yenisei by 1000 km, its non-growth migration lasts about 4 months, in the Lena the smelt rises 180–200 km, in the Amur - 270 km, in the Elbe - 100 km. In the rivers of Primorye, smelt goes no higher than 16–18 km; smelt White Sea enters rivers and streams (even the smallest ones) to spawn, moving away from the sea in many cases no more than 2–3 km, or even just a few hundred meters. In residential freshwater smelt, spawning and feeding areas are not so separated. Many lake smelt and smelt spawn in the pre-estuarine spaces of rivers flowing into lakes and may not enter the river at all.

Spawning begins when the water temperature reaches 4 °C, the height of spawning is at a temperature of 6–9 °C. The timing of the start of spawning varies across the vast range of smelt. In the rivers of Western Europe, smelt spawns in March and even February; in many nodes of Eastern Europe and North America - in April - May, on the White Sea - in May; in the rivers of Siberia - in June and even July. Smelt spawning begins soon after the ice breaks up, and sometimes even under the ice.

Mass spawning usually lasts only a few days. The female spawns eggs immediately and soon leaves the spawning area (in the White Sea smelt, the female remains at the spawning area for only a few hours); males stay on spawning grounds for a longer time and participate in spawning with many females, gradually spawning milk. Smelt spawn mainly at night. Smelt, rising in large numbers to spawn in small rivers and streams, becomes easy prey for predators (primarily fish-eating birds), as well as for fishing. In its rush to spawning sites and on the spawning grounds themselves, smelt loses all caution and can be caught by hand. In streams, spawning smelt are scooped out with an ordinary net. The fish spawns with noise and splashing. Often, due to the dark backs of spawning fish, the bottom is literally invisible.

During the spawning period, smelt develops a nuptial plumage: the upper part of the head and gill covers become blue-black, the lower jaw becomes sharper, the head, back and sides of the body are covered with tubercles. In females, the mating plumage is much less pronounced than in males. This has some biological significance. It was observed how, on a spawning ground, fish of the same sex immediately separate upon contact, while fish of different sexes immediately form a spawning pair. Apparently, fish of different sexes find each other using the sense of touch, and in this case the tubercles have great importance. Smelt spawns in the current. Spawns eggs on stones, pebbles, aquatic vegetation, washed away roots of coastal plants, and branches of bushes immersed in water. Caviar is much less common on sand and never on muddy soils. The depth at the spawning grounds is usually small: from 15–20 cm to several meters.

When an egg falls into the water, the outer shell becomes sticky and, when it comes into contact with any object - a stone, a plant, etc., it firmly sticks to it. Then an interesting phenomenon occurs. The outer shell of the swollen egg bursts, slides off the inner one and turns inside out, remaining connected to the inner shell at only one point, forming a kind of stalk. On this stalk the egg is kept attached, swaying in the water. Some eggs subsequently break off and are carried away by the water; the inverted outer shell, reminiscent of a parachute, helps to speed up the removal of the eggs. Some observations suggest that this is how dead eggs are carried away from spawning grounds. It is characteristic of smelt that the spawning grounds usually have a small area and the eggs are distributed unevenly on them, so that in some places a rather thick layer of laid eggs is formed, sometimes reaching a thickness of several centimeters (for example, in the White Sea smelt and in the smelt of some areas of North America). Many eggs die from drying out when the water level fluctuates, are destroyed by predators: insects, fish - stickleback, brown trout, gobies, in lakes - ruffe, perch, as well as the spawning smelt itself, which quite often has its own eggs in its stomachs.

The larvae hatch after 15–20 days and roll downstream. At first they feed on plankton, then switch to feeding on bottom invertebrates and fish, including juveniles of their own species. Smelts, residential freshwater dwarf forms of smelt, feed on planktonic crustaceans throughout their lives. Smelts quickly reach sexual maturity and reproduce at the age of!–2 years; Baltic smelt reproduces at the age of 2–4 years, White Sea smelt 3–4 years, Siberian toothed smelt – 5–7 years. Later maturing smelts live longer (Siberian smelt up to 9–12 years) and reach more large sizes(lengths up to 30–35 cm and weight 350 g) than those that ripen earlier (smelts live no more than 2–3 years, their size usually does not exceed 9–10 cm, and weight – 6–8 g). Fertility depends on the size and weight of the fish and ranges from 2 thousand eggs for smelts to 100 thousand eggs for large female migratory smelt. The rate of growth and maturation of different populations depends on the combination of food and climatic conditions, in which they live.

Smelt has long been an object of breeding and acclimatization. In the Soviet Union, lakes in the north-west of the European territory of the country, as well as lakes in the Urals, were stocked with smelt and smelt. The successful acclimatization of smelt in the North American Great Lakes from the lakes of New England is known, where it quickly multiplied and became one of the important commercial fish. Smelt sometimes colonizes new bodies of water without human intervention. For example, the smelt of the upper Volga lakes populated the Rybinsk reservoir, appeared in the Gorky and Kuibyshev reservoirs and other new reservoirs of the Volga basin.

Smelt is hunted wherever it is found. We get a lot of it from Far East and in the Baltic basin, where smelt and smelt are caught. Leningraders love her very much; Smelt fishing in the Neva also occurs directly within the city. They catch it with various traps during the spawning run, cast seines and nets. Large smelt can be caught well with hook and line gear.

The second very close species is the American-Asian smelt (O. mordax). It lives off the coast of the Pacific and Arctic oceans (subspecies - toothed smelt) and off the western coast of the Atlantic Ocean (subspecies - American smelt).

American smelt (O. mordax mordax) distributed along the eastern coast of North America from New Jersey to Labrador and also introduced into the Great Lakes of North America, where it has exploded in numbers. This is a valuable commercial fish of Canada, caught by line fishing, seines and trawls.

Toothed smelt (O. mordax dentex) distributed in the seas of the Arctic Ocean, off the western and northwestern coasts of North America. In the Far East, it lives in the Seas of Japan, Okhotsk and Bering, being the object of industrial and sport fishing. Off the American coast it is distributed from Vancouver Island to the Bering Strait and in the Chukchi Sea, east to the Mackenzie River delta.

In the Far Eastern waters of the Soviet Union, along with toothed smelt, smallmouth smelt (genus Hypomesus, three or five species) are common. They have a small mouth, small teeth, they are smaller than the common toothy smelt. The average size of smallmouth smelt in commercial catches is 10–12 cm, the average weight is 11 g. Smallmouth smelt reaches sexual maturity in the 2nd–3rd year of life.

Smallmouth smelt (Hypomesus olidus).

River smallmouth smelt (Hypomesus olidus) lives in rivers, lakes and pre-estuary spaces of rivers flowing into the Pacific Ocean along the Asian coast from the Bering Strait to Northern Japan, along the American coast - from the Bering Strait to Northern Canada and east to the Yukon and Mackenzie basins. An isolated population of this species lives in Lake Kuglo on the shore Kara Sea. To spawn it rises into rivers, into the Amur, for example, it rises above Khabarovsk. Spawns in April – May. In a number of fresh lakes in the Amur basin, on Sakhalin, and Kamchatka, there are small residential forms of river smallmouth smelt.

A closely related species is the smallmouth smelt (Hypomesus pretiosus, Asian and American subspecies, according to some scientists - independent species) is distributed along the Asian coast of the Pacific Ocean from Kamchatka to Korea, and along the American coast - from Alaska to California. It breeds in the sea, off the coast, and sometimes enters brackish water. The third species of this genus (Hypomesus transpacificus, with two subspecies, also sometimes considered as independent species) is limited in its distribution to the brackish and fresh waters of the Sacramento and Japanese Islands. Hypomesus transpacificus is a small form that matures at one year of age.

Among the species of the smelt family, the greatest commercial importance is capelin (Mallotus villosus).

Capelin (Mallotus villosus). Male (top) and female.

Capelin has very small scales and small teeth. The sexual dimorphism of capelin is interesting: males are larger than females, they have an expanded base of the anal fin, the entire fin is longer and higher, and on the sides during the breeding season there are ridges of elongated hair-like larger scales. Murmansk fishermen call them "galka". The greatest length of capelin in commercial catches is 11–19 cm, age 1–3 years. Capelin – pure sea ​​view. It does not enter fresh waters; it lives in the open sea, in the upper layers of water. It approaches the shores only during the spawning period. Capelin is distributed almost circumpolarly in the Arctic and northern parts of the Atlantic and Pacific oceans. In the west, it lives from the Gulf of Maine to Hudson Bay, South Greenland, Iceland and Jan Mayen, from Southwestern Norway to Spitsbergen. It enters the White Sea and is found in the Kara and Laptev seas. In the east, capelin is distributed in the northern part of the Sea of ​​Japan, in the Okhotsk, Bering and Chukchi Seas, off the American coast - south to British Columbia. There are many known fossil remains of capelin from the Pleistocene period, especially interesting is the location in Bosnia, on the shores of the Adriatic Sea, indicating a cold climate Mediterranean Sea during ice age. In the Western Atlantic, capelin spawn in spring and summer, in the Eastern Atlantic - from spring to autumn, in the western Pacific - in spring and summer, in the Eastern - in autumn. Capelin spawning grounds are located on sandy soils, on shallows and banks at a depth of 50 to 150 m.

The fertility of capelin is 6–40 thousand eggs. Spawning occurs at a water temperature in the bottom layers of 2–3 °C. Many capelin die after spawning. The eggs, like those of other smelts, are bottom-dwelling and sticky. A third of the shell of the eggs is dark (pigment cap). Hatching of the larvae occurs after 28 days. After hatching, the larvae are carried by the current into the open sea. To spawn, capelin come to the shores in huge flocks, followed by schools of capelin-eating cod, gulls and even whales. At strong wind waves throw spawning capelin ashore. In the Far East, the coastal strip is sometimes covered for many kilometers with a thick layer of capelin washed up by the surf. Spawned capelin again move away from the shores into the open sea. The capelin fishery was previously carried out only during its approach to the shores, and capelin was used as bait in longline cod fishing. Nowadays, capelin are mainly caught by trawls and used as food. Capelin stocks are quite large, and in 1975–1980. it was mined up to 3–4 million tons.

Only in the Pacific Ocean do spirhinchus, allosmeres and eulachons live.

Spirinchi (genus Spirinchus) reach a length of 12–15 cm. They are represented by three species: the purely marine Spirinchus starksi, which lives along the American Pacific coast from Alaska to California; Spirinchus thaleichthys, which lives in the same waters, enters rivers to reproduce, usually dying after spawning, and Spirinchus lanceolatus, which is distributed only in east coast Hokkaido Island and breeds in the rivers of this island. The only representative of the genus is distributed along the American Pacific coast from Washington State to California allosmer (Allosmerus elongatus), reaching a length of 23 cm. This is a little-studied fish that spends its entire life in the sea, remarkable for its larval phase: the transparent larvae of the allosmere reach a length of 7.5 cm, the females of this species already mature at a length of 10.5 cm.

Also clean American representative smelt family - eulachon, or thaleichthys, the only species of the genus Th. pacificus, lives along the Pacific coast of North America, from California to the Bering Sea. Eulachon enters rivers to spawn. Males have longer pectoral and especially ventral fins than females; during the spawning period, tubercles appear on their head, fins and scales, and a protruding ridge develops along the lateral line; Spawning fish, especially males, also lose teeth. Many fish die after spawning. Eulachons live near the coast at shallow depths and serve as food for many enemies: spiny sharks, cod, salmon, dolphins, and seabirds.

Maximum dimensions eulachon 23 cm, its meat is very fatty. Eulachon is used as food, fat, and feed for fur-bearing animals on fur farms. Eulachon catches now amount to up to 1.5 thousand tons. This fish was especially highly valued by North American Indians as a food product and a source of fat; its fishing was accompanied by ritual ceremonies. Previously, when there was a lack of lamps, awlachon was used in this regard. When dried and equipped with a wick inserted into the mouth, the taleicht burns with a bright light, which explains the ancient name of this fish “candle fish.”

Thus, the vast majority of species of the smelt family live in the northern part of the Pacific Ocean, along the Asian and especially the American coast. Only capelin and smelt (Osmerus) are distributed almost circumpolarly and live, in addition to the North Pacific Ocean, in the seas of the Arctic Ocean and the North Atlantic. It can be assumed that the homeland of smelt is in the northern part of the Pacific Ocean, from where only the most cold-loving species - smelt and capelin - were able to spread along the northern shores of Asia (and perhaps America) and adapt to life in new conditions.

Smelt is a small fish from the salmon family. Habitat is the Baltic, German and White Seas. The smelt has small scales on its back without color, and on its belly it is silvery. Males have a wider lower jaw. They live in large schools in the waters and are considered very prolific.

It can be found fresh, frozen, chilled, dried and smoked. This fish is also baked, fried, pickled, dried, and prepared in soups and okroshkas. After cooking, the fish is very juicy and tasty, goes well with side dishes and sauces.

Fresh smelt meat smells like cucumber.

Inside the fish has a small amount of giblets, which are easily separated. The meat is tender and the fibers in it separate when pressed, has a white or grayish color, and the skin comes off easily when peeled. The bones are thin and small; after heat treatment, you can safely eat the whole fish.

Smelt is a valuable food product, as it contains many minerals. It even contains such rare elements as selenium, zinc, copper and manganese. It also contains 115% vitamin B, which affects the quality of the body’s health, strengthens and rejuvenates it.

Nutritional value of smelt (100 g)

This fish is considered low in calories and dietary product for the body. Tilapia will be similar in calorie content, but crucian carp, flounder and hake have even lower calorie content.

During heat treatment the nutritional value may change. If you cook smelt on the grill, it will not be very high in calories, but if you fry it breaded in vegetable oil or treat yourself to dried or dried fish, it can waste your diet.

Calorie content of smelt (100 g)

Beneficial features

• thanks to the high content of potassium, calcium and magnesium, it strengthens the cardiovascular system, blood pressure is normalized;
• Phosphorus improves brain activity and strengthens memory. Consumption of seafood high in this mineral is recommended for frequent mental stress. Mussels and oysters have the same properties; they will also help restore and strengthen mental activity;
• Unsaturated fats and vitamin D will help strengthen bones. This fish will be useful for small children, pregnant women and the elderly; it will help enrich the bones with the necessary elements and make them even stronger;
• one of beneficial properties smelt contains iron, which will help fight the development of anemia. The artichoke has the same properties, only from vegetables. It will help not only increase the level of hemoglobin in the blood, but also cleanse it of cholesterol;
• smelt meat improves digestion and accelerates metabolic processes;
• Frequent consumption can strengthen the immune system. You can replace fish, for example, with dogwood, which as a compote will help in the fight against colds, is also characterized by general strengthening properties;
• Fish meat has a beneficial effect on teeth, strengthening enamel and preventing bleeding gums;
• smelt improves the digestion process and intestinal motility. You can use daikon or radish as a refreshing side dish - they have a lot of fiber, which will also have a positive effect on intestinal motility;
• Vitamin A improves the quality of vision and is also involved in collagen synthesis;
• Regular consumption of smelt is good for skin and hair; minerals and amino acids found in fish have a strengthening and rejuvenating effect on the body;
• improves the performance of the central nervous system, can overcome stress, disorders and anxious sleep.

Contraindications and harm to the body

• harmful to use fried fish in the presence of gastritis or gastrointestinal ulcers;
• Contraindicated in case of individual intolerance or allergy to seafood;
• fish meat can accumulate toxic substances which can lead to poisoning;
• It is also necessary to take into account the level of cholesterol in the blood.

Vitamins in smelt (100 g)

Vitamins	Content mg ​​(µg)	% of daily value
A	16 mcg	2 %
D	0.9 mcg	8 %
TO	0.2 mcg	0 %
E	0.4 mg	3 %
IN 1	0.02 mg	1 %
AT 2	0.13 mg	7 %
AT 5	0.66 mg	13 %
AT 6	0.15 mg	8 %
AT 9	4 mcg	1 %
AT 12	3.45 mcg	115 %
RR	1.44 mg	7 %
AT 4	64 mg	13 %

Presence of minerals (100 g)

Minerals	Content mg ​​(µg)	% of daily value
Potassium	291 mg	12 %
Calcium	61 mg	6 %
Magnesium	31 mg	8 %
Sodium	61 mg	5 %
Phosphorus	231 mg	29 %
Iron	0.9 mg	5 %
Manganese	0.8 mg	35 %
Copper	0.14 mg	14 %
Selenium	36.6 mcg	66 %
Zinc	1.64 mg	14 %

Do you know that smelt is a “vegetable”?

Such a categorical statement is used by fishermen who catch this wonderful fish, which emits a smell that is very similar to the aroma of fresh cucumbers. It is so concentrated that in its habitat it can fill the streets located near a reservoir. The smelt is a symbol of St. Petersburg, and in May there is even a holiday dedicated to this fish, which is timed to coincide with its entry into the Gulf of Finland.

Brief information characterizing smelt

Smelt belongs to the salmon family, more precisely to a special genus - Osmerus, which has a number of distinctive features:

• a wide mouth filled with numerous teeth large enough to damage human skin - so some care must be taken when handling it
• delicate, non-shiny scales that are easy to clean
• the fish has high vitality, remaining alive in the air for several hours, which in turn in a positive way affects its taste

A live fish looks very attractive: the yellowish-white sides and belly are beautifully shaded top part, which shimmers green-blue. But they still value it not for its appearance, but for its delicate and unique taste.

The size of this fish depends on the depth and area of ​​the reservoir in which it lives, so the length of the smelt can vary significantly: from 8 to 35 cm. Weight Limit fish - only 350 grams, but at the same time it is the object of industrial fishing and is always welcomed by amateur fishermen.

Composition and calorie content of smelt

The benefits and harms of smelt

The fatty and tender meat of this fish has a pleasant taste and is recommended for consumption by all categories of the population, including the elderly and children. It is easy to clean and tasty in all its forms: fried, boiled, salted, smoked...

Despite the relatively high calorie content of smelt, its moderate consumption will not harm your figure, and you can get a lot of pleasant sensations from tasty food saturated with many useful ingredients. This fish is one of the record holders for potassium content, which plays important role in water-salt metabolism, as well as affecting many systems of the human body.

Smelt can only be harmful if there are allergic reactions to it.

However, some experts believe that such a fish, caught, for example, in the Neva (in big city), may still pose a certain danger to humans, because it will necessarily contain arsenic and polychlorinated biphenol, which in turn can lead to serious poisoning. However, there is another opinion: if smelt is caught in season (wherever), then it does not contain harmful toxic elements.

Well, unfortunately, it’s up to you to decide which opinion to trust...

Features of cooking and eating smelt

Smelt meat is quite fatty and is suitable for both frying and steaming. You can make soup with it, you can stew it or cook it on a grill, stuff it and put it in the oven... But still, the most popular option is frying smelt, previously rolled in flour with spices. Naturally, first you need to clean and gut it (which, fortunately, is very easy to do, especially if the fish is fresh).

A very small fish can be turned into delicious snack for beer, for which it needs to be generously salted and fried in oil. Dry smelt, which is obtained both at snow drying plants and at home, is no less popular. It is also tasty salted or dried.

It should be noted that some doctors recommend eating fried smelt along with the bones, which are tender in the spring and do not spoil the taste. They believe that this option for eating fish is in a wonderful way prevention of osteoporosis, as it allows you to restore the correct ratio of calcium and phosphorus in human bones.

There is a popular joke that the little smelt is both a vegetable and a fish. The owner of tasty, juicy and fatty meat truly emits a fresh cucumber aroma. It is appreciated by many gourmets of the world and their love for such a delicacy is easy to understand and easy to explain.

History and geography of the product

Smelt lives in marine and freshwater bodies of water. It is found in coastal areas of Europe, found in the Baltic Sea and Bay of Biscay, in the Atlantic and Pacific oceans. Freshwater species found in lakes in Germany and Northern Europe. The fish is widespread in the coastal waters of the Baltic Sea. Large numbers of individuals live in the Neva River, Lake Onega and Lake Ladoga.

It is unknown when people first began to catch smelt for food, however, there is information that in former times there was a lot of this fish in reservoirs; it was even caught with laundry baskets that were used instead of a net. For modern Europeans, it is of no value as a fishery object. The reason for the decline in interest in the delicacy is a decrease in the population of the species and pollution of the reservoirs where smelt lives. Today in the West it is more often caught by amateur fishermen who are not averse to diversifying their home menu or replenishing their wallet a little by selling their catch at the market. They use nets, nets or seines when catching smelt.

However, there are places where smelt is harvested on an industrial scale. One of the major suppliers of fish is Russia. In the country it is caught freely in natural lakes, such as Ladoga or Onega, as well as on the Neva River, in the Gulf of Finland and other places with large concentrations of individuals. Due to the unpretentiousness of the fish, it is easily bred in ponds of sufficient depth and cleanliness. For example, her artificial cultivation are engaged farms Great Britain.

Types and varieties

Smelt belongs to the salmon family. It is also called differently smelt, korekh, smelt. It is a small fish up to 15-18 cm long; larger specimens reaching 30 cm are less common. The back and thin sides of the smelt are bright silver, gray-green or Pink colour. Characteristic sign vida - intense aroma reminiscent fresh cucumbers. The body of the smelt is elongated, covered with small scales, with two dorsal fins, and the lower jaw is much larger than the upper jaw.

There are several types of smelt. Among them there is a smelt with a short life expectancy - these are fish up to 2-3 years old, no more than 10 cm in size, weighing about 6-8 g. The White Sea and Baltic species live a little longer and grow larger in size. The largest smelt, the Siberian smelt, is considered to be truly long-lived. It reaches a length of 30-35 cm, gains weight up to 350 g, and lives 9-12 years.

Smelt reaches store shelves in chilled, frozen, salted, dried, smoked, and canned forms. Suppliers differentiate products based on the following indicators:

By the presence or absence of caviar.
According to the size range according to the average weight of each fish in the batch or its length in cm.
At the place of extraction of the product.
By type of packaging.
According to the quality and composition of the salting.
By production date and shelf life.
According to the smoking method.
By the presence of preservatives, dyes or their absence.

Beneficial features

Fish meat contains many useful substances. These are vitamins A, D, PP, magnesium, potassium, chlorine, calcium, sodium, phosphorus, iron, fluorine, nickel. The calorie content of the product depends on the habitat of the individual and the time of commercial harvest. Average energy value treats – 100 kcal/100 g.

Few people know what is made from smelt medicinal drug "Carotinoli M" to strengthen teeth and gums. In fact, fish not only contains substances that help maintain a healthy oral cavity, but also has a general strengthening effect on the body. Due to the presence of omega 3 and 6 acids, as well as vitamins D and A, the product is useful for older people if they need to restore phosphorus and calcium balance. It is also recommended to use it during periods of spring vitamin deficiency, and for disorders of cardiovascular activity. Doctors recommend eating treats with bones for those who suffer from osteoporosis.

Taste qualities of fish and its use in cooking

It is difficult to find a person who would not love the fried, crispy meat of smelt with tender bones. It is juicy, fatty, and has a pleasant specific taste.

When preparing dishes, cooks remove the head of the fish, but not the tail and bones, because they are very soft. Smelt is usually fried. It is also dried and smoked (mostly hot method), salted. There are cooks who like to marinate fish like herring, rolling the smelt into thin tubes.

What ingredients does the product combine with?

Oil: vegetable, cow.
Vegetables: potatoes, bell pepper, bulb onions.
Alcohol: beer, white wine.
Flour, flour products: flour, breadcrumbs.
Chicken egg.
Spices/Condiments: pepper, Bay leaf, carnation.
Sauces: lemon.
Dairy products: hard cheese, cream.
Greens: parsley, onion.
Champignon mushrooms.

How to cook smelt?

Marinate in lemon juice with red pepper.
Fry on a grill with spices.
Boil with onions and peppers.
Simmer in white wine sauce with herbs.
Dip in flour and egg and fry in a frying pan.

How is the product prepared? different countries peace?

In Northern Germany, fish is traditionally rolled in rye flour and fried in butter with bacon. Potatoes, salad and apple sauce are used as a side dish.

Smelt is prepared in a similar way in Russia and North America. There it is rolled in wheat flour and fried in oil.

This product is also popular in Japan. There the fish is grilled, a dish called shishamo.

Masago smelt roe is used for sushi in Japan.

Latvians stew fish with wine sauce and cream.

In the East there are restaurants offering deep-fried fish with head and tail.

Italians from the Calabria region consider fried smelt a traditional dish for Christmas dinner.

If you decide to try smelt, we advise you to visit the village Lewiston. It is located near the Niagara River. A two-day smelt festival is celebrated there every year. It takes place on the first weekend of May. Lithuania also celebrates an annual festival dedicated to fish. Celebrations take place in Palanga in early January. A similar festival is organized in the spring on the Neva in St. Petersburg.

Cucumber fish. Close your eyes. Let a piece of smelt meat be brought close to your nose. Now let them bring the cucumber. Did you catch the difference? 80% of people do not distinguish between the aromas of fish and vegetables. Smelt has other features, for example, the absence of scales in some subspecies.

Lake smelt fish

Description and features of smelt

Smelt - fish from the smelt family. The closest relative is the wall. The smelt itself has alternative names: naked and root. If the fish has scales, they are small and translucent.

The plates on the abdomen are yellowish-white, and on the back they are greenish-blue. According to the description, it is similar not only to the wall, but also to the dace. However, they have one less fin on their backs than the smelt.

Smelt- largemouth fish. Rows of sharp teeth are visible in the animal's mouth. They are also available in Nagysha language. Teeth are evidence of a predatory nature. Being small, the heroine of the article eats fry of other fish, eggs and insect larvae.

Smelt - naked

The maximum weight of smelt is 350 grams. The body length of the fish varies between 10-40 centimeters. With such dimensions, the heroine of the article is gluttonous. Feeding activity remains year-round. For the picky eaters and environment Smelt does not belong to fish, and therefore is successfully bred by humans.

In what bodies of water is it found?

Answers to the question where is the smelt fish found? a bunch of. Nudity is widespread throughout. However, the fish feels most at ease in the reservoirs of the central part of the country.

Smelt in the photo on the Internet it is often caught in Lakes Onega and Ladoga, the seas of the Baltic and northern Russia. As you can see, the heroine of the article can live in both fresh and salt waters. The habitat depends on the type of fish.

Smelt - catfish

They go for smelt and White Lake, into the Volga basin. These are cool bodies of water. These are the ones the naked guy prefers. The fish stays in the depths of lakes and seas, or near the surface, near the coastline.

Types of smelt

The European smelt lives in the Baltic basin. It is also common off the coast of the United States. The fish stays close to the coast, focusing on river mouths. Accordingly, too salty water European nudity is not to their taste.

European smelt fish family forms extensive, flocking in large flocks. They can enter rivers, in particular, to spawn. The weight of representatives of the European species does not exceed 200 grams, and the body length is 30 centimeters. Usually it is about 20 centimeters and 150 grams.

Unlike most smelt, European smelt has large and dense scales. Another hallmark– brown-green back The body of the animal is elongated and narrow, like other species of the family.

Smelt fish on ice in winter

The second species of the heroine of the article is called lake. Found in northwestern Russia. From the name of the species it is clear that it lives in lakes. The population size allows for industrial fishing.

Lake smelt have colorless fins. In the European species, for example, they are grayish. Another lake species is smaller. One fish weighs on average 20 grams and does not exceed 25 centimeters in length.

The lake naked has a light back. Instead of green or blue, it is colored sand. This allows you to get lost against the background of the muddy bottom. The third type of smelt is smallmouth. Lives in the Far East. Staying near the sea shores, the fish enters fresh rivers. This is the type that smells the most like cucumber.

Hence the alternative name - borage. Another feature is clear from the official name. The fish has a small mouth. The weight and length of the animal are also small. Usually it is 30 grams and 9 centimeters.

Smallmouth smelt

The last representative of the family is sea ​​smelt. Popularly known as capelin. It is also called uek. Capelin grows up to 22 centimeters in length, gaining a mass of about 60 grams. The name of the fish is translated from Finnish as “small”.

What distinguishes capelin from other smelts is the black border on its fins. There are brown spots on the belly and sides of the fish. Otherwise, capelin is a typical representative of its family.

Catching smelt

On an industrial scale, smelt is caught using nets. Fish small fish labor intensive. Therefore, standard gear is used by private fishermen pursuing sporting interests. Smelt is characterized by gluttony and fearlessness. Therefore, the fish bite easily and quickly.

Catching smelt in winter

Fishing for the heroine of the article is year-round. In winter, smelt can be dragged from the ice hole. In summer they fish from the shore using float gear. The bait is burdock moth larvae and bloodworms. Among artificial “delicacies”, jigs are used. Some fishermen use miniature spoons.

Spinners are used mainly on rivers when fishing with wires. This is the name given to the method of running a fishing line with bait along the current. Posting is only possible in summer. At this time, smelt stays near the shores of reservoirs. In winter, the fish go to the depths.

Given the river current, fishermen use 50-6 gram weights. In reservoirs with stagnant water, 5-10 grams are sufficient. The strength of currents on rivers can vary. Therefore, the sinker is attached to the fishing line with a carabiner, changing the location of the metal if necessary.

Fish similar to smelt It is caught on a thin fishing line with a diameter of 0.2 millimeters. The advantage of the gear is that it is invisible to the eye of the fish. The disadvantage of a thin fishing line is that it often gets tangled in algae or snags.

Caught smelt is rich in magnesium, calcium, phosphorus, sodium, phosphorus and potassium. 20% of fish is protein. By including smelt in your diet, you can prevent diseases of the heart, blood vessels, and nervous system.

However, this applies to the consumption of naked water from clean water bodies. Smelt is a kind of cleaner, absorbing impurities. This is the reason for the indiscriminate diet of the fish itself.

Reproduction and lifespan

The lifespan of the naked depends on the species. Representatives of the European age grow old by the age of 3. Siberian lake smelt lives up to 12. Accordingly, breeding cycles vary. The European species begins spawning as early as one year of age. Siberians reach sexual maturity at 7 years. Capelin is ready to breed at the age of 4 years, living up to 9 years.

Canned smelt

Males are usually larger than females and have more developed fins. Males follow females for tens of kilometers. This is how the smelt looks for a place to reproduce. Near the nursery there should be a lot of small prey and, if possible, few large predators.

Spawning for all types of smelt begins after ice drift. The water should warm up to +4 degrees. Fish spawn especially actively at 6-9 Celsius. The process lasts about 2 weeks.