Characteristics of mullet fish and its types, photos and useful properties, as well as recipes for preparing such fish. Full description of sea fish mullet photo video Mullet she is a river or sea fish

Mullet - what kind of fish? Have you ever heard of her? Maybe you tried? Not? But in vain! In fact, this is an underrated product. In terms of nutritional value and taste characteristics, this species is not inferior to trout, salmon, and salmon. In addition, the price of this fish is quite attractive. From it you can cook delicious, and most importantly, healthy meals. The composition of its meat contains a large number of useful trace elements, dietary fiber, ascorbic acid, retinol, pyridoxine, niacin, phosphorus, potassium and much more.

These are incredibly active. aquatic life are found in reservoirs in almost all corners of the earth and prefer to live in a flock. The mass of the average representative reaches 7 kg, the size ranges from 40 to 90 cm in length. Tender mullet meat is distinguished by its rich chemical composition, which includes vitamins, minerals, proteins and essential fats.

Useful properties of mullet:

• strengthening the walls of blood vessels;
• prevention of the development of diseases of the cardiovascular system;
• clearing arteries from blood clots;
• normalization of blood pressure;
• saturation of cells with useful substances;
• improving the functioning of the digestive tract;
• recruitment and maintenance muscle mass etc.

This fish can be cooked delicious breakfasts for kids. It is incredibly useful for the growing body and helps to improve brain activity. Mullet is included in various dietary menus. Despite the fact that fish meat is quite satisfying, it does not contain many calories - only 88.

Mullet soup recipe

Ear from mullet - tasty and very useful first A dish that is sure to please both adults and children.

In addition to the actual half a kilo of fish, you will need:

• potatoes - about 200 g;
• large carrot;
• bulb;
• celery root (optional, you can not add);
• flour.

Take parsley from the greens. You will also need 2 tbsp. l. vegetable oil and, of course, salt and pepper. So, let's start cooking.

1. Clean and cut the fish.
2. Place a pot of water on the stove to boil. For this set of ingredients, 3 liters are enough.
3. Now we will clean and cut the vegetables: potatoes - large, carrots - in circles, celery root - in small cubes, onions can be rings, but you can also finely.
4. As soon as the water boils, salt it, pour in vegetable oil and send prepared vegetables to the pan.
5. We dilute 50 g of flour in a glass of cold water and also pour the resulting composition into a saucepan.
6. After 10 - 15 minutes, when the vegetables are almost ready, put fish pieces on them and leave the pan on the stove for another quarter of an hour.
7. At the very end, add chopped parsley and cover the finished dish with a lid.

That's it, the ear is ready. If you plan to feed it to a child, you are probably wondering how many bones are in such a fish. So, there are almost no small bones in it, so mullet fish soup can be given to children without fear.

Bake in foil in the oven

The dish turns out incredibly tasty, tender and fragrant. Believe me, your family and guests will like the baked mullet. And it is prepared very simply from ingredients that you probably already have at home. It remains to buy only fish and cheerfully start baking.

1. 1 kg of mullet (this is about 4 - 5 fish), clean and rinse.
2. In a separate bowl, mix salt, pepper and, if desired, spices for fish dishes. You can add a couple of drops of lemon juice to this mixture. Rub the carcasses with this composition and place them in a cold place for 20 minutes. Now you have time to prepare other ingredients.
3. We clean and wash 1 kg of potatoes, if large tubers - cut in half or four. bundle green onions and chop the parsley, cut the carrots into rings.
4. Put the potatoes on the foil greased with vegetable oil and salt, then distribute the fish and carrots, sprinkle it all with herbs and garlic, sprinkle with lemon juice.
5. We close the resulting culinary “construction” with a second sheet of foil and send all this charm to a preheated oven. 40 minutes will be enough. Take it out, put it on the table.

Attention! Lemon juice makes mullet meat even more tender, gives the finished dish interesting flavors. Lemon juice can be squeezed out simply by hand, using a juicer, or with a fork.

Delicious homemade salting

Tired of herring and mackerel? Surprise your guests (and yourself too) with salted mullet. The recipes for this dish are varied. Here is the easiest one for you.

1. Gut the carcasses, preferably through the gills, so as not to cut. Rinse the fish thoroughly in salted water and leave to glass.
2. Now we fill the belly of each workpiece with coarse salt.
3. Put the mullet in a glass bowl, pour brine (water, salt, bay leaf), put a wooden board on top, and something heavy on it.
4. We send the dish to the basement or to the refrigerator. Preparing salting for 10 days. The brine needs to be changed daily.

Fish fried in a pan

Fried fish is a versatile dish that can be prepared for breakfast, lunch, and festive table. Have you tried roasting mullet? Try it, you will be pleasantly surprised by its taste.

Ingredients:

• medium-sized mullet - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• seasoning for fish dishes - 1 tsp;
• flour - 3 tbsp. l.;
• salt pepper.

We clean, wash, dry the fish, salt it, pepper and sprinkle with spices. Roll the carcasses in flour. We send the mullet to the pan in the heated oil and fry until golden brown on both sides. To remove excess fat, put the fish on a paper towel. All is ready! This tender, delicious dish will take no more than 15 minutes to prepare.

Stuffed mullet in the oven

The mullet can also be stuffed. For 4 fish, take 1 ripe tomato, a bunch of parsley, 50 g of olive oil, salt, pepper, lemon juice.

1. We clean the fish (through the gills), wash it. While it drains, prepare the filling.
2. It is advisable to peel the tomato, then finely chop and add chopped parsley, oil, spices and the juice of half a lemon to it. Mix.
3. We put the filling inside each carcass, tie the blanks with a thread and send them to the refrigerator for 20 minutes.
4. Now grease the mullet with the remaining olive oil and bake in the oven at 200 degrees for 30 minutes. Serve, garnish with parsley branches.

Cooking for a couple in a slow cooker

What could be healthier than fish for a couple? The presence of a multicooker simplifies the cooking process as much as possible - steamed mullet is very easy to prepare.

For 1 kg of fish you will need the following ingredients:

• 2 small carrots;
• bell pepper;
• vegetable marrow;
• lemon;
• salt pepper.

The process is extremely simple:

1. Clean the mullet and cut into pieces. Peel the vegetables and chop them into cubes too.
2. Put vegetables on the bottom of the steamed dish, and distribute the fish on top.
3. Salt the carcass, pepper and sprinkle with the juice of half a lemon.
4. Pour water into the multicooker bowl, filling it by a third, put the container with our future dish, close the lid and set the “Steam” program. Time - 15 minutes. After the process is completed, we take out the mullet, serve with vegetables and lemon slices.



1. For batter, beat 2 eggs in foam, add 5 tbsp. l. flour and 2 tbsp. l. vegetable oil. Leave to swell. This composition is enough for 4 medium-sized fish fillets.
2. Cut the fish, salt, pepper, add lemon juice and leave to marinate for 20 - 30 minutes.
3. After this time has elapsed, immerse each piece of mullet in a batter, and then put it in hot oil in a hot frying pan. Fry the fish on both sides until golden brown.

Sea fish is considered the most delicious and nutritious. Sea fish contains many useful trace elements, however, not all types of fish can be eaten. The mullet is classified as an edible fish. Mullet or migul - small size sea ​​fish, which belongs to the mullet family. The length of this fish does not exceed 50 centimeters

Description and habitat

Miguli's scales are brilliantly silvery. The body is elongated, the top of the body is darker than the bottom. The weight of a sea resident can exceed 7 kg. The underwater inhabitant is very mobile - often she simply jumps over fishing nets and other fences. Prefers to lead a flock of life. The silvery beauty is of great interest to lovers of fishing. Industrial catching of mullet is established all over the world.

Lives mainly in warm waters. It is found in fresh water bodies in almost all corners of the globe, namely:

AT foreign countries The three most common types of mullet are: loban(the largest breed, up to 55 cm long and weighing up to 2.5 kg), singil(frequent breed, weighing no more than 1 kg), sharp-nosed(the smallest fish, weight about 400 gr).

AT Russian Federation There are two types of mullet:

1. Striped.
2. White.

Both types of fish are considered valuable commercial object and harvested on an industrial scale.

Composition and nutritional value

Delicious river mullet or not? Fish meat is considered tasty and tender. Its chemical composition includes many beneficial trace elements:

• chlorine;
• fluorine;
• calcium;
• molybdenum;
• zinc;
• nickel.

The meat of this marine migula consists of almost one protein, in addition, it contains water, fat and ash compounds. The meat is enriched with vitamins A, B.

The nutritional value of 100 grams of pure meat is:

• water - 70 gr;
• protein - 17 gr;
• fats - 2.4 g;
• ash - 0.4 gr;

There are 120 kcal in 100 grams of the product.

Beneficial features

Doctors advise eating mullet at least once a week, beneficial features which have been known for a long time. Migul is quite high in calories, however, it will not harm the figure. Eating mullet in food helps to solve problems with the cardiovascular system. Thanks to the omega-3 fatty acids contained in fish meat, it will help to avoid blockage of blood vessels. Fatty acids favorably affect the walls of blood vessels, eliminating blood plaques.

Experts claim that regular use mullet fillet will help:

• stabilize pressure;
• improve brain function;
• normalize vision (due to vitamin A contained in fish, which has a beneficial effect on the eyes and eye vessels);
• improve skin condition;
• reduce cholesterol levels (thanks to B vitamins);
• normalize sleep.

Mullet in cooking

In stores, this type of marine representative is found in all gastronomic conditions: smoked, dried, frozen. Canned food is made from migula, they are presented on the shelves in a wide range.

Modern housewives manage to cook all kinds of dishes from mullet, excluding, perhaps, dessert. Fish “fingers” are made from a representative of the seabed - small breaded cutlets, chips, snacks, first and second courses. Fish soup and fish soups are prepared from migula, mullet with vegetables is stewed. Men, lovers of a foamy drink, prefer dried and smoked mullet as a beer snack.

Mullet goes well with almost all vegetables; rice is usually served as a side dish.

You should know that migulya stewed with vegetables loses its calorie content. For example, the calorie content of mullet stewed with potatoes is 79 kcal.

Contraindications

This fish has no special contraindications for use. However, we should not forget that excessive consumption can lead to an allergic reaction. Fish is contraindicated for people with individual intolerance to some of the components that make up the fish.

How to choose the right fish to buy?

The main success of the dish largely depends on the correct choice of carcass. A few tips for housewives:

• First of all, you need to pay attention to the eyes of the fish. In a fresh migula, the eyes are bulging, without signs of clouding of the pupils.
• Then you should pay attention to the scales. In a fresh fish, the scales fit snugly to the body, shimmer and shine. In the missing one, the scales are faded, spots may appear and the scales may separate from the body.
• In fresh migula, when pressed, the structure of the body is restored almost immediately.

Mullet is a gastronomically underestimated product. But in popular culture it was this fish that was able to take root and acts as a full-fledged hero of songs, films, sketches.

In the Mediterranean, mullet fades into the background before dorado, tuna and sea ​​bass(branzino), and in Europe the sturgeon is more valued. But mullet is not inferior to competitors in taste and nutritional value. On the contrary, it has more tender meat and, importantly, a loyal price. Particularly tender mullet meat is very difficult to remove from the bone, so fish carcasses are practically not sold cut up (too much effort will have to be spent on stripping).

general characteristics

The mullet is an incredibly active fish that prefers to function in a school. The dimensions of the chordate animal are average: the length varies from 40 to 90 cm, and the weight is up to 7 kg (average figures).

The fish has an elongated, like an arrow, body, slightly flattened at the beginning (the head really resembles sharp arrows). The mullet is covered with large bluish-gray scales. On the abdomen, the scales are softer and more pliable, painted in the color of silver. The sides are decorated with burgundy vertical stripes without a side line. The eyes of the mullet are dressed with wide fatty eyelids that reach the pupils themselves and protect the visual organ of the animal.

The mouth of the mullet is small, with small, thin lips and a pointed edge (to grab and grab). A pronounced fin with a noticeable notch stands out in particular.

The mullet feeds on substrate, worms, small mollusks, crustaceans and algae. The fish is different high level fecundity and is capable of producing more than 7 thousand eggs. Spawning period: from May to September, regardless of the specifics of the water (coastal / open).

Product history

Fish from the mullet family can be found in almost all water bodies of the world. Undemanding fish gives particular preference to tropical and subtropical zones. Mullet prefers sandy bottom and dense vegetation. To get acquainted, it is best to go to the coastal area of ​​the sea, for a closer acquaintance - to one of the city's sea food restaurants.

Since ancient times of the Roman Empire, mullet served as one of the most important sources of food. Not only the Romans loved to feast on and survive at the expense of fish. The Egyptians allowed themselves such a luxury. At that time, the Nile was a cornucopia, from which it was possible to get a mullet with a flick of the wrist. Fishermen willingly used such grace and went to their families with a rich catch. Native chieftains in Hawaii or the Philippines loved the delicate taste of fish so much that they ordered their subjects to create special ponds. In the ponds, they were engaged in artificial breeding of mullet and organized direct deliveries from there to the table of leaders.

Today, the mullet does not slow down, remains in high esteem among fishermen, cooks, industrial traders, seafood connoisseurs and ordinary consumers. The fish is bred, caught, frozen/dried/smoked/canned and sent to the counters. fish pass a long way from a seine or set net to the plate of a 30-year-old woman who is intensely monitoring the quality of her diet. Recommend to anyone who is attracted taste qualities fish, introduce mullet into the diet. And it doesn’t matter at all whether it will be an exceptional dinner once a month or a daily addition to lunch.

Chemical composition

Useful properties of the product

Tender mullet meat not only brings the consumer to the shores of the Caspian Sea, but also saturates the body with an impressive dose of vitamins and minerals. Fish contains essential elements necessary for human growth and development:

1. Fats. (myristic, palmintic, stearic acids) - 1.43 g; (palmitoleic, oleic acids) - 1.38 g; (linoleic, arachidonic acids, and) - 0.92 g.
2. Squirrels.
3. Micro and macro elements (phosphorus, fluorine, molybdenum, calcium, chlorine and others).
4. Vitamins.

The composition of mullet has a beneficial effect on the state of blood vessels. It makes their walls thicker than it prevents many pathological conditions and diseases. The development of a heart attack or stroke is provoked by blockage of the most important blood vessel - the artery. Large blood clots get into it and interfere with normal circulation, which provokes malfunctions of entire systems. Frequent consumption of mullet will help clear the arteries and prevent the development and retention of clots. In addition, fish lowers blood pressure. Stories about people who consume a lot of mullet and practically do not get sick are absolutely real. Therefore, take note of the new ingredient and introduce it into your daily diet.

Mullet is useful in any form, but the largest number useful substances are preserved during the following types of heat treatment:

• cooking;
• baking without oil (or with a minimum amount);
• steam cooking.

Mullet is especially useful for the elderly and young children. Both the senile and the child's body needs a huge amount of nutrients to maintain/become functional. Children need to consume as much as possible building material"for the normal development of the bone, psycho-emotional system, immunity and other things. Mullet is a great option for a healthy breakfast, lunch, and even dinner. Fish (depending on the method of preparation) has a small amount of calories. You can safely gobble it up at an evening meal and not worry about extra centimeters at the waist. On the contrary, a large amount of protein will go not at all into fat, but into maintaining muscle mass. Mullet will improve the general condition of the body, digestion, help to cope with the problems of the cardiovascular, gastrointestinal, nervous systems.

Use in cooking

Mullet is a commonly used ingredient in Italian and Caucasian cuisine. Despite the bright taste and high nutritional value, the fish has not won universal love in everyday culinary practice. But in eminent restaurants, the price for a mullet dish from a chef can be several times higher than a similar dish from, for example, salmon.

What to do with fish:

• play;
• smoke;
• cook fish soup or other fish soup;
• prepare canned food;
• bake;
• fry;
• put out;
• pickle.

Fish Cooking Secrets

Before you start cleaning the fish, fill it with boiling water for 30-60 seconds. Scalded scales will be easier and faster to separate from the base, which will speed up the cleaning process. Start cleaning the fish from the tail, gradually getting to the head.

Decided to eat baked fish? Preheat the oven to the desired temperature before sending the mullet into it. The temperature must not exceed 180°C. Before baking, it is recommended to boil the mullet (10-20 minutes) to get the most juicy meat, pronounced aroma and unique taste.

Mullet buglama recipe (traditional Caucasian dish)

We will need:

• - 500 g;
• water - 500 ml;
• mullet - 350 g;
• tomato - 4 pcs;
• garlic - 3 cloves;
• onions - 2 pcs;
• red Bell pepper- 2 pcs;
• chili pepper - 1 pc;
• cilantro to taste;
• spices to taste.

Cooking

Cut the mullet into small 5 cm cubes. Peel the tomatoes and cut into cubes of the same size.

To quickly remove the skin from tomatoes, scald them with boiling water and soak in hot water for 1 minute. Remove the tomato, cool and carefully remove the skin with a knife. The tomato will become softer and more pliable.

Finely chop the herbs, cut the onion into half rings, chili pepper into cubes (after removing the core of the vegetable). Take a deep baking dish, and lay out the ingredients in this order: fish, potatoes, onions, chili peppers, tomatoes. Put the dish in the oven for about 45 minutes. Add water to the mold as needed. Put chopped greens on the finished dish and serve with your favorite side dish.

Recipe for mullet with lemongrass and fennel

First of all, you need to gut the fish (or purchase a ready-made chopped mullet). Chop vegetables and herbs. Stuff the belly of the mullet with all the ingredients (the sequence does not matter), put the fish in a baking dish and send it to the oven. Approximate cooking time: 60 minutes at 140°C.

Contraindications

Mullet has no absolute contraindications, except for individual intolerance to the product and the components that make up the composition. There are known cases of allergic reactions with serious consequences for the affected patient.

How to choose a mullet

Freezing method

Buy fish that has been frozen immediately after being caught. The so-called shock freezing method preserves the maximum benefit of the product. Look for information about the date, time, method of freezing on the package. If you work directly with the supplier, require the provision of documents confirming the information received.

Catch timing

The greatest benefit is concentrated in fish caught in spring or late autumn in the Caspian / Black Sea. The nutritional value of the product decreases after 48 hours. If in 2 days the seller manages to sell all the goods, and the consumer eats fish, then several people in the world become a little healthier and happier.

Appearance

Nobody wants to eat a dishonorable product. Choose fish without damage, with even shiny scales, standard shape and size. The scales should fit snugly to the carcass, gleam in the sun and beautifully shimmer with silvery hues. Stains, bumps, damage are unacceptable. Discard the defective carcass and look for a more responsible seller.

Eyes

The eyeballs of fresh mullet are convex, clear with a distinct black pupil. If the fish “lay down” and managed to see a lot in its short, but rich life, then the eyes will be cloudy, swollen, similar to frosted glass.

Do the traditional test, which is usually carried out when buying meat. Lightly press on the mullet and check the reaction of the carcass. The fossa, which is formed from pressure, should quickly smooth out and recover. If the fish is excessively malleable and the trail does not recover, then this is direct evidence of an expired shelf life and an attempt to sell a low-quality product.

Mullet (gray mullet) (lat. Mugil) is a rather large (17 species) genus of marine ray-finned fish belonging to the corresponding family - Mullets. The most famous is the mullet-loban (lat. Mugil cephalus), which is of great commercial importance, is an object of sports and recreational fishing. Mostly about it in the future and will be discussed.

Most species of mullet live in the seas of the subtropical and tropical zones. Freshwater are only a few species of mullet that live in the tropical zone of America, Southeast Asia, Madagascar, Australia and New Zealand.

Mullet-loban lives in the Black, Azov and Seas of Japan. This is the only species of mullet that lives in Russia.

Description of the mullet

The body of the mullet is elongated, sometimes even spindle-shaped, slightly flattened in front. The scales are large. The back is blue-gray, the abdomen is silver. On the sides there are longitudinal stripes of a brownish color. The mullet has no lateral line.

characteristic feature mullet is the presence of wide fatty eyelids in front of the eyes that reach the pupils.

The mouth is small, the lower lip has a pointed edge.

One more feature mullet is the presence of an elongated scale (blade) above the base of the pectoral fins.

The mullet is a medium sized fish. Its length is 40-50 cm (sometimes up to 90 cm), weight - up to 7 kg.

Mullet lifestyle

The mullet keeps in flocks and leads a very mobile lifestyle. If startled, it jumps out of the water and can jump over fishing nets.

Mullet reaches puberty at 6-8 years of age, while it reaches a length of 30-40 cm. Spawning occurs in May-September, both in coastal and in open waters. At one time, the female mullet sweeps up to 7 thousand sparks and even more.

The nutrition of the mullet is very diverse. In summer, the main part of the diet is detritus (decomposing plant and animal remains) and vegetation growth of underwater substrates, sometimes it feeds on small mollusks, crustaceans and worms. Mullet-mullet moves near the bottom at an angle of 45 degrees to the bottom, while scraping off the top layer of silt deposits from the bottom.

Cooking mullet

Mullet is highly valued in cooking. In many southern states of the United States, mullet is a very common breakfast item. What they love most about mullet is the almost complete absence of bones: he removed the backbone - and pure meat remained.

You can buy it both fresh and frozen, smoked, salted and canned. Fresh mullet is quite difficult to clean, but the process can be simplified, for this it is enough to pour boiling water over it or dip it in it for 30 seconds (but in no case more, otherwise the fish will simply boil).

Dishes from this fish are found in the cuisines of many countries of the world. Stewed mullet is especially good. The best sauce is a sauce based on white wine and fish broth with mashed onions.

The best side dish for mullet will be vegetables (potatoes, peppers, cabbage), as well as cereals (rice or buckwheat).

Mullet goes well with porcini mushrooms. To do this, they are baked together.

Another common way to prepare mullet is to fry it in oil until it gets a crispy golden crust. So that the fish does not fall apart at the same time, it should first be dipped in breading.

It is best to fry mullet in odorless oil (refined sunflower, olive, cottonseed).

Nutritional value of mullet (per 100 g)

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Mullet - what kind of fish is it?

These incredibly active aquatic inhabitants are found in reservoirs in almost all corners of the earth and prefer to live in a flock. The mass of the average representative reaches 7 kg, the size ranges from 40 to 90 cm in length. Tender mullet meat has a rich chemical composition, which includes vitamins, minerals, proteins and essential fats.

Useful properties of mullet:

• strengthening the walls of blood vessels;
• prevention of the development of diseases of the cardiovascular system;
• clearing arteries from blood clots;
• normalization of blood pressure;
• saturation of cells with useful substances;
• improving the functioning of the digestive tract;
• recruitment and maintenance of muscle mass, etc.

From this fish you can cook delicious breakfasts for children. It is incredibly useful for the growing body and helps to improve brain activity. Mullet is included in various dietary menus. Despite the fact that fish meat is quite satisfying, it does not contain many calories - only 88.

Mullet soup recipe

Mullet ear is a tasty and very healthy first course, which will undoubtedly appeal to both adults and children.

In addition to the actual half a kilo of fish, you will need:

• potatoes - about 200 g;
• large carrot;
• bulb;
• celery root (optional, you can not add);
• flour.

Take parsley from the greens. You will also need 2 tbsp. l. vegetable oil and, of course, salt and pepper. So, let's start cooking.

1. Clean and cut the fish.
2. Place a pot of water on the stove to boil. For this set of ingredients, 3 liters are enough.
3. Now we will clean and cut the vegetables: potatoes - large, carrots - in circles, celery root - in small cubes, onions can be rings, but you can also finely.
4. As soon as the water boils, salt it, pour in the vegetable oil and send the prepared vegetables to the pan.
5. We dilute 50 g of flour in a glass of cold water and also pour the resulting composition into a saucepan.
6. After 10 - 15 minutes, when the vegetables are almost ready, put fish pieces on them and leave the pan on the stove for another quarter of an hour.
7. At the very end, add chopped parsley and cover the finished dish with a lid.

That's it, the ear is ready. If you plan to feed it to a child, you are probably wondering how many bones are in such a fish. So, there are almost no small bones in it, so mullet fish soup can be given to children without fear.

Bake in foil in the oven

The dish turns out incredibly tasty, tender and fragrant. Believe me, your family and guests will like the baked mullet. And it is prepared very simply from ingredients that you probably already have at home. It remains to buy only fish and cheerfully start baking.

1. 1 kg of mullet (this is about 4 - 5 fish), clean and rinse.
2. In a separate bowl, mix salt, pepper and, if desired, spices for fish dishes. You can add a couple of drops of lemon juice to this mixture. Rub the carcasses with this composition and place them in a cold place for 20 minutes. Now you have time to prepare other ingredients.
3. We clean and wash 1 kg of potatoes, if large tubers - cut in half or four. We chop a bunch of green onions and parsley, cut carrots into rings.
4. Put the potatoes on the foil greased with vegetable oil and salt, then distribute the fish and carrots, sprinkle it all with herbs and garlic, sprinkle with lemon juice.
5. We close the resulting culinary “construction” with a second sheet of foil and send all this charm to a preheated oven. 40 minutes will be enough. Take it out, put it on the table.

Attention! Lemon juice makes mullet meat even more tender, gives the finished dish interesting flavors. Lemon juice can be squeezed out simply by hand, using a juicer, or with a fork.

Delicious homemade salting

Tired of herring and mackerel? Surprise your guests (and yourself too) with salted mullet. The recipes for this dish are varied. Here is the easiest one for you.

1. Gut the carcasses, preferably through the gills, so as not to cut. Rinse the fish thoroughly in salted water and leave to glass.
2. Now we fill the belly of each workpiece with coarse salt.
3. Put the mullet in a glass bowl, pour brine (water, salt, bay leaf), put a wooden board on top, and something heavy on it.
4. We send the dish to the basement or to the refrigerator. Preparing salting for 10 days. The brine needs to be changed daily.

Fish fried in a pan

Fried fish is a versatile dish that can be prepared for breakfast, lunch, and a festive table. Have you tried roasting mullet? Try it, you will be pleasantly surprised by its taste.

Ingredients:

• medium-sized mullet - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• seasoning for fish dishes - 1 tsp;
• flour - 3 tbsp. l.;
• salt pepper.

We clean, wash, dry the fish, salt it, pepper and sprinkle with spices. Roll the carcasses in flour. We send the mullet to the pan in the heated oil and fry until golden brown on both sides. To remove excess fat, put the fish on a paper towel. All is ready! This tender, delicious dish will take no more than 15 minutes to prepare.

Stuffed mullet in the oven

The mullet can also be stuffed. For 4 fish, take 1 ripe tomato, a bunch of parsley, 50 g of olive oil, salt, pepper, lemon juice.

1. We clean the fish (through the gills), wash it. While it drains, prepare the filling.
2. It is advisable to peel the tomato, then finely chop and add chopped parsley, oil, spices and the juice of half a lemon to it. Mix.
3. We put the filling inside each carcass, tie the blanks with a thread and send them to the refrigerator for 20 minutes.
4. Now grease the mullet with the remaining olive oil and bake in the oven at 200 degrees for 30 minutes. Serve to the table, garnished with parsley branches.

Cooking for a couple in a slow cooker

What could be healthier than steamed fish? The presence of a multicooker simplifies the cooking process as much as possible - steamed mullet is very easy to prepare.

For 1 kg of fish you will need the following ingredients:

• 2 small carrots;
• bell pepper;
• vegetable marrow;
• lemon;
• salt pepper.

The process is extremely simple:

1. Clean the mullet and cut into pieces. Peel the vegetables and chop them into cubes too.
2. Put vegetables on the bottom of the steamed dish, and distribute the fish on top.
3. Salt the carcass, pepper and sprinkle with the juice of half a lemon.
4. Pour water into the multicooker bowl, filling it by a third, put the container with our future dish, close the lid and set the “Steam” program. Time - 15 minutes. After the process is completed, we take out the mullet, serve with vegetables and lemon slices.

Fish fillet in batter

If you don't know how to cook mullet, start with the win-win option of batter roasting. With such a fish, it is no more difficult to do this than with any other.

1. For batter, beat 2 eggs in foam, add 5 tbsp. l. flour and 2 tbsp. l. vegetable oil. Leave to swell. This composition is enough for 4 medium-sized fish fillets.
2. Cut the fish, salt, pepper, add lemon juice and leave to marinate for 20 - 30 minutes.
3. After this time has elapsed, immerse each piece of mullet in a batter, and then put it in hot oil in a hot frying pan. Fry the fish on both sides until golden brown.

The mullet in batter is ready. Enjoy your meal!

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Types of mullet

Different types of mullets have an external similarity:

1. by the most close-up view Loban is considered, reaching a length of 75 cm. It has 12 brownish stripes on the sides. Striped mullet or striped mullet is found in the seas of the whole world.
2. Ostronos refers to a small species of mullet, its length is about 25 cm, and its weight is 0.5 kg.
3. Often very close to the shore there are beautiful singles, similar to a torpedo, which are distinguished by a bright yellow-orange spot on the cheek. They have a strong and flexible body, as if squeezed from the sides. They are considered the original Black Sea mullet, their length is about 35 cm, weight reaches 1 kg.
4. Juvenile mullet lives in shallow water- the locals call it chularka.
5. There is another type of mullet - this is pelengas whose homeland is Far East. It was brought from there to the Russian seas and took root well in them. The mullet feeds on the bottom closer to the coast with vegetation and animal fouling of underwater objects, likes crustaceans, worms and small mollusks. All mullets eat soil. Opening a small mouth, they rush at an angle to the bottom, then rake in silt or sand with their lower jaw, and then pass all this through themselves. The edible is digested, and the sand is thrown out.

habitats

Mullet refers to synanthropic creatures, she looking for a habitat near a person. This fish settles near pontoons, bridges and sheet pile walls, as well as closer to locks and piers.

This graceful and beautiful fish loves the bright sun and warmth. It can be found in shallow water, where during low tides the muddy bottom is exposed. Under the warm southern sun, the silt warms up, and tide water also becomes warm from it. In summer, mullet can be found in warm sandbars.

The presence of a school of mullet can be seen closer to the surface of the water, where the marks on the silt from peeling lips are visible. aquatic plants which are their favorite food.

Mullet in fresh river water is found in bays, in quiet channels and backwaters of turbulent rivers flowing into the sea.

When the temperature of the water in the spring at the mouth of the rivers rises to +10°C, it rises up as it swims to the shore. summer months– the most good months to hunt this fish. She actively pecks even before the end of September, then the bite begins to weaken.

A good bite of a mullet happens in calm, warm and sunny weather during a low tide, since then slow current and the water becomes clear. They catch mullet from natural shores, choosing a float rod. For hunting it in the mouths of rivers, fishermen consider earthworms and dung worms to be the best bait.

What kind of bait is used to catch a mullet?

The mullet feeds on algae, besides them it loves small animals that live in the silt. She feeds on everything she gets.

Bait may well be:

• sandworm and maggot;
• corn and small pieces of lard;
• pieces raw fish and shrimp.

Many experienced fishermen successfully catch mullet and on the bread crumb. To do this, the crust is removed from the bread, then, using a rolling pin instead of a press, pieces of bread are pressed, small cubes are made from them, which swell well in water. Bread can also be used for bait.

When fishing from a pier, a white loaf bread is cut into pieces and in a mesh bag is lowered into water by about 30 cm. For weighting, they put it there pebbles. Pieces of bread are washed out of the bag by currents and waves, the formed trail from this food attracts fish. The nozzle with a hook at this time should be kept at a distance of no more than 1 meter from the bag.

When fishing from a gently sloping shore, you can organize groundbait using white soaked bread. When the water of the sea ebb, the bottom dries up, pieces of bread are scattered over the silt and underwater plants.

The best bait for mullet are considered Nereis sea worms. Hooked worms - sandworms and mussel meat are popular. Some fishermen like to fish using aniseed butter-flavored French breadcrumbs.

Lure

You can hope for a good catch of mullet by baiting in certain areas along the coast. Local fishermen have developed a mixture for complementary foods.

It is made from bread, usually from a long loaf, wheat flour, minced fish from anchovy and Yantar processed cheese are added there. The effectiveness of this mixture has been tested in practice by fishermen, who consider it to be universal, providing an excellent trophy for large fish.

Tackle for mullet

Catching a mullet different ways: use both spinning and float fishing rods. The most popular and favorite tackle for mullet fishermen is a float rod. If you have a pre-baited place, you can hope for a pretty decent catch.

1. rod you need to take a length of 3.5 m to 4.5 m, with a small inertialess coil.
2. Well suited monofilament fishing line, thin, with a diameter of up to 0.20 mm, fluorocarbon fishing lines are a little harsh and can scare away fish.
3. Hook selection depends on the type of fish, they should be made of thin wire and sharp.
4. Leash 25 cm It is connected with the help of a micro-wire with the main fishing line.
5. Floats with a load capacity of 1-2 g pear-shaped should be distinguished by sensitivity and stability when moving water, and it is also necessary that they be green camouflage, fixed at two points above and below, they help to quickly make hooking during a bite.

When fishing, you should behave very carefully and silently. The mullet feels and sees perfectly, if you scare it, the flock can swim away.

They also fish with bottom tackle made of thin fishing line. But there is a peculiarity at the same time - small green floats must be attached to the hooks on monofilament leashes, which allow you to raise the hooks from the bottom by 5-10 cm.

Where is mullet caught in Russia?

In Russia, mullet is caught on the Black, Caspian and Seas of Azov, as well as in the Sea of ​​Japan where fishing enthusiasts come to.

From June to August, the mullet spawns. From the coast line, their flocks move about two kilometers to deeper parts of the sea. Fishing from the shore during this period does not work. Mullet at this time should be looked for in bays, estuaries and bays.

Methods for catching mullet

The main way to hunt for mullet - fishing from the shore. The first rule that anglers should follow is choosing a good fishing spot. A flock of mullet is looking for food in shallow water strips, where a flat bottom area is replaced by a deep slope, so on the deep part of the slope it is necessary to arrange bait to attract it.

Mullet is well caught nearby:

• from piers and moorings;
• in breakwater zones;
• in estuaries and bays.

The current carries the favorite delicacies of this fish to these places from the reservoirs.

Hunting for mullet on the Black Sea begins in early spring in March and ends in late autumn. Experienced fishermen know that in the morning and evening hours the silvery beauty swims close to the shore, where the depth is only one meter.

At the sight of people, she swims to a depth, so you need to take a float tackle with a long telescopic rod (up to 8 m). The fishing line when fishing in clear water must be chosen very thin (up to 0.12 mm), with muddy water a slightly thicker line will do.

A good catch is given by a bait made from:

• fish giblets;
• crustacean meat;
• mussels and shrimp;
• sea ​​worm.

When choosing bottom gear, spinning rods with a rod up to 5 m are used, equipped with a spinning reel and 0.25 mm fishing line. A floating hook number 8 will do so that the bait does not fall to the bottom. When catching large fish, they resort to the help of small turntables, which are called "fly lures".

They should have light colors, it is necessary to deepen the lure no more than 1 m.

Catching a bombard

When fishing from a pier, the banks also use a bombard, which is in the form of a spindle-shaped float equipped inside with a plastic tube. A fishing line is passed through the tube, on which a swivel with a thin leash is fixed, at the end of which there is a hook.

The body of the bombard made of plastic has a weight of about 20-40 grams, it should be the color of sea water. A rod with a length of 3 to 4.5 m is suitable. This type of equipment is considered universal among fishermen, as it can replace float and bottom tackle, as well as spinning.

When fishing with a bombard, the best bait is considered to be the use of:

• sea ​​worm nereis;
• fresh meat;
• shrimp meat;
• fish cutting;
• chicken giblets;
• lard, sausages;
• even cheese.

Catching mullet in winter

In winter, in warm days January, in the bays, you can observe the accumulation of shoals of fish, which mark the beginning of the winter hunting season for mullet. In the cold season, the mullet loves to eat sea worms (Nereis). In winter, it is good to fish with a float rod, sitting on a boat or any watercraft, you can from an inflatable boat.

There is practically no big difference in the choice of summer and winter gear, although when fishing from a boat with a float rod, you can fish without a float.

The mullet looks for food in the morning. At this time, you can catch large specimens, while schools of fish are close to the shore. During the day, you can achieve a stable good bite, but a smaller fish comes across. At night, the mullet is hunted from a boat further from the coast.

The result of fishing can also depend on the weather. On a rainy day cloudy weather there are more fishermen on the coast, because on such days one can hope for a significant catch of large fish.

In rainy windy weather, flocks of mullet enter small bays and lagoons. And here's why: it turns out that in such weather, crustaceans and shrimps with small fish, which are the favorite food of the mullet, begin to show activity. Fishing can then become especially catchy.

Every fisherman probably dreams of having "scows full of mullet." This silvery and graceful fish attracts both experienced fishermen and beginners who experience great pleasure in fishing for mullet.

To be satisfied with fishing, you need to carefully prepare for it:

• To study the habits of the fish, to know where it lives, what it eats, what kind of bait it takes well.
• Buy or make high-quality tackle, apply it correctly.
• Do not neglect the advice of experienced fishermen.
• Do not forget about the time of active biting.
• Weather conditions must be taken into account.

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The word "mullet" has Greek roots, which means "head". The main difference natural environment where mullet is found is a warm climate. It lives in the seas located in the tropical and subtropical regions of the world. The mullet is found in the waters of New Zealand and Australia, Southeast Asia and the warm zones of America. Representatives of this family are common in the Japanese, Caspian, Azov and Black Seas.

Habitat

Some species of mullet can live in fresh water: channels, bays and backwaters of rivers flowing into the sea. If you try to determine whether the mullet is a river or sea fish, then it is easy to conclude that this is a marine inhabitant. But since flocks of this species are constantly migrating, they can also be found in river water. Some of the few species live entirely in fresh water.

The distribution of mullet occurred not only naturally, but also artificially. In the 30s of the last century, this species in the amount of 3 million fry was brought from the Black Sea and released in the Caspian, where it successfully took root. This happened due to fertility and unpretentious diet.

It should be noted that often this species is grown in artificial conditions. This is due to several factors:

• great taste;
• high content of nutrients;
• reduction in marine fish production;
• strong demand for this variety.

Mullet can be safely called a valuable commercial fish. It is a flocking species prone to constant migration. It is distinguished by a cautious, shy character, extremely mobile. When frightened, it can jump out of the water, it can easily jump over the exposed nets.

The standard length of the specimen is 50 centimeters, the maximum can reach 90 centimeters. The standard weight in the commercial catch is 400 grams, the largest individuals weigh up to 7 kilograms.

The body of the mullet is elongated, similar in shape to a torpedo. It is covered with round and large scales. The color on the back is gray-blue, and below on the belly is silver. There are brown stripes on the sides. The dorsal fin and nose are at the same level.

The maximum age of a mullet can reach 15 years, although it should be borne in mind that industrial production of this species and rare specimens reach this age. The fish begins to breed at 6-8 years of age, when it grows up to 30-40 cm in length. From May to September, this species spawns both in the open sea and in coastal waters, swimming in bays and estuaries with salt water. It lays about seven thousand eggs.

Intraspecific differences

To date, there are 17 main types of mullet fish. Let's highlight the most famous:

1. Pelengas. This species is native to the Far East. In 1979, it was released into the Sea of ​​Azov, after which it became widespread in the Black and Mediterranean Seas.
2. Loban. Lives in the Black, Azov, Japanese seas. The length can reach up to 75 centimeters, the weight of such a fish reaches 3 kilograms. It has twelve brown stripes on the sides.
3. Ostronos. The smallest species, weight is about 500 grams, length is about 25 centimeters.
4. Singil. Lives in the Black Sea. An ordinary specimen reaches a length of 35 centimeters, weighs about a kilogram. Its characteristic feature is a bright orange-yellow spot on the cheek.
5. Hoturo. A rare freshwater species.

A large distribution of mullet falls on the waters of the Azov, Black and Caspian Seas. Consider the features of the fish that live in these waters:

1. Black Sea mullet. hallmark of this species are large eyes and a small mouth opening. A specimen of fish is considered an adult if its length reaches 40 centimeters.
2. Caspian mullet. This species is larger than the Black Sea in size, although it was artificially launched from the Black Sea. It differs in that spawning takes place in the open sea, and caviar is deposited on the water surface.
3. Azov mullet. The length is a maximum of 30 centimeters, while the specimen has a high fat content.

Huge size commercial production and artificial breeding testify to the great popularity of the mullet. This is due to the content of a large number of elements necessary and useful for the human body. The product contains Omega-3 polyunsaturated fatty acids, which reduce the possibility of strokes, heart attacks, and other complications of the cardiovascular system. They have a positive effect on increasing life expectancy and reduce the risk of all kinds of arthritis. Elderly people are recommended to use mullet, it will become a high-quality prevention of atherosclerosis.

The product contains calcium and phosphorus, which are so necessary for the bones and muscles of the human body. The use of this fish, thanks to vitamin A, will improve skin condition and support the functioning of the organs of vision. It should be noted the presence of vitamin B4, which stabilizes the state of the nervous system, improves sleep and helps with conditions of clinical depression. Vitamin B complex lowers cholesterol and normalizes liver function.

Mullet meat is a low-calorie product: 100 grams contains only 88 calories. But the main advantage is the absence of carbohydrates, which allows the product to be easily digested. A fifth of the weight of the fish is protein and only about 2 percent is fat. 70 percent of the product's weight is water.

Composition of vitamins:

• ascorbic acid (C);
• cobalamin (B12);
• niacin (PP);
• retinol (A);
• pantothenic acid (B5);
• pyridoxine (B6);
• riboflavin (B2);
• thiamine (B1);
• folic acid (B9).

The composition of microelements and macroelements includes:

• iron (Fe);
• calcium (Ca);
• magnesium (Mg);
• manganese (Mg);
• molybdenum (Mo);
• nickel (Ni);
• selenium (Se);
• phosphorus (P);
• fluorine (F);
• zinc (Zn).

When choosing a mullet, attention must be paid to quality control and freshness.. You need to follow the basic rules:

Preparation for cooking

So, a mullet appeared on the kitchen table. What kind of fish, how to cook from it a variety and very delicious food, to be dealt with now. First, let's learn the secrets of preparing the product for cooking:

1. Put the fish for 30 minutes in the most hot water, but not boiling water. After that, it will become much easier to clean the carcass from scales.
2. Do not defrost fish with water. It is best to defrost naturally at room temperature.
3. Before baking fish in the oven, you must first preheat it to 180 degrees. Heat treatment of this type is 20 minutes, unless otherwise provided by the recipe. Do not exceed this time limit, otherwise the product will become dry.
4. It is better to salt the fish at the end of the heat treatment.
5. You can safely combine mullet with peppers, citrus fruits, parsley, tomatoes, garlic, paprika, fennel.

I also want to mention one more undeniable dignity of this variety: there are practically no small bones in it, the presence of which can spoil the impression of the most delicious fish.

An impressive list of nutrients and tasty meat make mullet a popular product for all kinds of recipes. This variety can be prepared in a variety of ways: baked in the oven or dried, cooked first courses or smoked, fried in a pan or salted. Mullet goes well with rice, potatoes, carrots, bell peppers.

A lot of different recipes cannot be contained in the framework of one article. Let's focus on two simple quick and naturally tasty options.

Ear from mullet

A real ear must be prepared only from fresh fish. An excellent option would be cooking on a fire. The recipe is for 4 servings. Cooking time - 30 minutes.

Composition of products:

Sequencing:

1. We clean and wash the fish, then cut into small pieces.
2. Let the water boil.
3. Clean and wash carrots and onions. We cut the onion into half rings, and the carrots into circles.
4. Salt boiling water, add vegetable oil, carrots, onions and celery.
5. Let cool a third of a glass of boiling water and dilute the flour.
6. Ten minutes after boiling water with vegetables, add diluted flour.
7. We lower the fish into the pan.
8. Bring the ear to a boil, then reduce the heat to a moderate boil.
9. Cook for 15 minutes, then remove the pan from the heat.
10. Add chopped parsley and pepper to taste.
11. It is advisable to let it brew for 10-15 minutes.

Mullet baked in foil

A rare person will remain indifferent to fish cooked in foil. This option is very easy to make. The product is very tender and fragrant due to the fact that the fish is stewed in own juice. Servings - 2 . Meal ready in 50 minutes.

Composition of products:

Sequencing:

1. We clean the fish, get rid of the head and entrails.
2. We wash and make cuts on the carcass. Salt and add spices.
3. Cut the parsley, then the lemon into thin circles. Evenly distribute the chopped ingredients inside each carcass.
4. Fold the foil in half and line a baking sheet. We wrap each fish in foil separately, after adding a tablespoon of oil, carefully smearing the fish with oil.
5. Close the carcasses tightly with foil so that the resulting juice does not leak out. Put the fish on a baking sheet.
6. We send the baking sheet to the oven, heated to 200 degrees and cook for 30 minutes.

Mullet is a unique product in its composition. Eating this fish 2-3 times a week will allow the body to improve the functioning of most organs. This does not require large financial expenses. The key is to keep the fish fresh..

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Kinds

The genus includes 17 species of mullet.
Most Popular:

• Loban - large individuals. They can reach 55 cm in length. Weight is about 2.4 kg.
• Ostronos - individuals are somewhat smaller, reaching a weight of just over 500 g.
• Singil are popular representatives of the genus. Weigh up to 1 kg.

Mullet meat is white, tender and practically pitted. The largest and most appetizing caviar of the striped mullet. Also, the fish is valued by culinary specialists for the "lard" located in the abdominal cavity of the mullet. It has a specific, pleasant aftertaste.

Curious! Mullet fish are very mobile, stay in flocks, and when frightened dodgy jump out of the water. They sometimes manage to overcome fishing nets. Maturity is reached by the 8th year of existence.

Compound

The mullet contains:

• proteins and many types of fats;
• compounds of nickel, molybdenum, zinc, phosphorus, fluorine, copper, chlorine, calcium;
• vitamins A, B1, C, B6, D3, E and PP.

Benefit

Eating mullet regularly will help:

1. With atherosclerosis.
2. Stops the development of heart disease and the occurrence of a stroke.
3. Improves brain activity.
4. Due to the presence of omega-3, it slows down the process of the appearance of blood clots and clots in the vessels, and supports the proper functioning of the arteries.
5. It will positively affect the beauty of the skin and vision.
6. Normalizes the activity of the liver.
7. beneficial effect on nervous system helping to cope with insomnia and mild depression.

Important! Older people are advised to use boiled or steamed or baked mullet.

Harm

Do not use mullet should be in case of personal intolerance to the product and the occurrence of allergic manifestations.

How to cook mullet

The most useful and appetizing mullet is within 48 hours after the catch. Many cuisines around the world include recipes that use mullet as an ingredient. It lends itself to various thermal effects. But more often, it is baked or fried. As well as:

• fried until golden brown;
• stuffed with porcini mushrooms;
• stew in wine with onions;
• breaded in straws or bread crumbs;
• smoked and dried;
• make wonderful canned food;
• fish is served with potatoes and other vegetables;
• it is included in the composition of the first courses.

To diversify the taste of mullet, it is supplemented with sauces, spices and marinated.

On a note! Before cleaning, it is advisable to lower the mullet for 30 seconds in boiling water - this will greatly simplify further cleaning, which starts from the tail.

How to choose?

To get a tasty and nutritious dish of mullet, you need to choose it correctly. We adhere to the following recommendations:

1. Consider first the eyes of the fish. In a fresh individual, they are convex, not cloudy, with black pupils.
2. Then we consider the scales, which should shine in the sun and fit closely to the carcass. The presence of stains or other damage indicates that the product is not fresh.
3. Also note how quickly after pressing on the carcass, its former forms are restored. If the process is delayed, this indicates the staleness of the mullet.

Storage

Gutted, cleaned and washed mullet is great to store in freezer within 2.5 months. To do this, the carcass is placed in a bag and tightly sealed. Without freezing, it is stored for a day.

Please note! Repeated freezing of mullet is prohibited. After defrosting, the fish meat becomes loose.

What kind of fish is a mullet? Many people ask the question: “what kind of fish is a mullet?” Indeed, not many people have heard this name, which is undeserved, because it is an important commercial species that lives in many parts of the world. Mostly a marine inhabitant, although there are some subspecies that are found only in fresh waters.

Its distribution area is extensive, but most often this representative can be found in the subtropical and tropical regions of the ocean, as well as in the water bodies of Russia (the Black, Japanese, and other seas). Mullet description It has an oblong silver-gray body and the same fins. The sides are decorated with dark small stripes that disappear in the abdomen. Life expectancy is 12-15 years. There are several types of this underwater inhabitant:

• Striped (loban): the most big fish mullet families. Spread throughout the globe. It can reach 50 cm in length and weigh up to 5 kg;
• Ostronos: the smallest representative, whose length does not exceed 20 cm and weighs 0.5 kg;
• Singil: found exclusively in the Black Sea basin, where the production of this fish has long flourished. It differs from the previous representatives only in size. The maximum length is 35 cm and the weight is 1 kg;
• Pelengas: analogue of singil, only lives in the waters of the oceans. Although the family is divided into several species, they are all very similar in both appearance, as well as habits.

spawning time

Mullet sea fish reaches puberty at 8-9 years if it is a female, and at 6-7 if it is male. During the spawning period, individuals move to the coastal areas of the sea, where eggs are laid. Usually, the female produces no more than 7 thousand eggs at a time, which is very small compared to other species. Spawning continues from June to September. Also, do not forget that catching during this period is strictly prohibited, in order to prevent a decrease in the population.

Beneficial features:

1. The meat of it marine life it has not only a pleasant taste, but is also rich in phosphorus, zinc, calcium, vitamin B1 and PP, so if possible, you should add this underwater inhabitant to your menu at least once a week;
2. Regular consumption of this fish will help the body normalize blood pressure, as well as prevent the risk of heart disease and stroke;
3. If you want to lose a couple of extra pounds, then you can use the meat of this representative without harm to the figure, since it is dietary.

Catching a mullet

Mullet delicious fish, as a result of which it is being mined on a large scale everywhere. But it is also popular among ordinary amateur anglers who are chasing not only delicious meat, but also an interesting pastime. Catching her is not difficult.

Fishing is usually done from the pier, where the water depth is not more than 3-5 m, or from the shore. For fishing, they use a feeder or a match float rod, as well as earthworms as a bait. If you went hunting in the summer, it is recommended to get to the estuary sections of the river, where fish live abundantly at this time of the year.

The fishing never stops winter period. But at this time of the year, you will have to fish not from the shore, but from a boat or boat, as flocks of mullet swim deep into sea ​​waters. The main difference between winter hunting and summer hunting is the bait. From December to February this underwater inhabitant pecks only on sea worms nereis.

With another bait, it is better not to go out to sea, since you will still not have a catch. Fortunately, at this time in almost any specialized store you can find this worm. Everything else - from fishing rods to top dressing - remains unchanged, and is equally suitable for any season.

Video of sea fish mullet: