Small ichthyology
Fishes and the following processing: the cleaning of the fishes: Wash the fish under fluent water, do not leave it in the water, because the fish will exhaust, then you can dry it. cooking liquid:
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The troutThe trout, the brown trout (Salmo fario) is a freshwater fish and is part of the family of the salmon. She can have the length of 40cm and a weight of 3kg. The colour is depending on the type of the incidence different. The skin if the fish is spotted. The back is olive-green to black, the sides green, the stomach pale yellow to white. The scales are very small. The meat is very soft and tasty, the best fish is from May to July. Because of the spreading of the trout-growing is the trout the whole year availabe. The trout is the delicatest fish in the gastronomic kitchen, e.g. blue-cooked or fried. The trout have to be vey fresh because it doesn´t keep very long. The trout lives in a clear, cold water in Europe. |
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The laketroutThe laketrout (Salmo lacustris) and the sea trout (Salmo trutta) are only other forms of the brown trout, which are adapted to the life in the lafe and the sea. This two forms get to a huge size (about 15 kg). The lake trout lives in the lakes of the alps and the high alps, thesea trout in the North- and East- sea , from where she swim to the rivers to spawn. You don´t really see a different between the salmon and the sea trout. Her meet is also red and equally matched. |
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Fische, allgemein
Fishes are vertebrate, which breath through their gills and move with their fins, that means that tey are conformist to the life in the water. Most of them reproduse through eggs, the female lays a lot of eggs(spawn, roe). The skini of the fishes is mostly covered with scales. Normally they have an air-filled swimming bladder. |
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Fishes are a valuable food; they are rich in nutrtious protein, high quality lipoids (cholesterin, lezithin) imortant mineralsalts (whitewash, phosphorus, iron, iodine) and vitamines. The water content of the fish meat is higher as the one of the meat of the warm-blooded animals. There are very much different forms of preparing a fish. The meat of most of the fishes is white, the one of the salmon is red. There are fishes with a very high fat content: river-eel (fat content 25% and more), salmon, herring, allis shad; poor at fat (less than 1% in the fresh fish): haddock, cod, pike, cut, flounder, sole, trout. The herring is the fish, which we eat in most of the cases, then haddock and pike are following.
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Fishes, which are alive have to be in a water container and that has to have enough fresh air. If the fishes snap for air they have less oxygen in the water. Before you slaughter a fish you have to anaesthetize it; after the anaesthetization the fish has to be killed. It is allowed to send eels and platfishes in a wet packing. They don´t have to be anasthtized before the slaughter, you only have to cut the head or the entrails. It is not allowed to show crustaceans on ice. You have to kill them in a waym so they can be thrown seperate in spoiling water. The tearing out of the bowels is not allowed by animals, which are allive. If you prepare a fish you have to look at the freshness of the fish. Identification marks: red gills, clear eyes, fresh colour, solid meat, wet skin, solid scales.
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