Trout is a famous delicacywith a unique taste. This fish lives only in clean waters, so trout lovers can be sure that they are eating a clean product without toxins and harmful substances.
The composition of the fish includes polyunsaturated fatty acids, various amino acids, vitamins of all groups, phosphorus, iron, iodine, selenium. The benefits of trout depend on these substances., which is highly valued in medicine, nutrition and cosmetology.
Calorie content of trout per 100 g - 88 Kcal.
Trout contains many nutrients with which it saturates the human body. It improves brain function, reduces the risk of atherosclerosis, eliminates the feeling of fatigue and lethargy.
Fish meat has a positive effect on the nervous system, soothes, lowers cholesterol, helps normalize blood pressure, improves memory, strengthens the heart muscle, protects against depression.
Trout is a hypoallergenic fish, this product is absolutely safe for allergy sufferers. Doctors advise eating fish meat to patients suffering from diabetes and psoriasis.
Fish also has cosmetic benefits., its components are part of creams, masks and gels. Products based on trout oil have a powerful anti-aging effect, which many cosmetologists compare with light injections of botulinum toxin or mesotherapy.
In nutrition, this fish is famous as one of the most useful for weight loss.. But much depends on the method of preparation. Substances that enter the body in the form of boiled and baked fish are well absorbed and help in the breakdown of fats.
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Amber trout - (lat. Oncorhynchus aguabonita).
Amber trout was first described by D. Jordan in 1882, and then, in more detail in 1905, by B. Evermann. Since 1939, her escort from the United States has been banned. The study of the origin, taxonomy, morphometry, biology and ecology of the golden trout was carried out by many US researchers. This study continues to the present. Its species name aquabonita (Spanish) means "beautiful water". Amber trout was brought to Russia in 1996.
Characteristics of the breed of amber trout : it is one of the subspecies of the rainbow trout and has a number of distinctive features relative to the Mexican and common rainbow trout. There are also a number of trout varieties with unclear systematic features. It differs from all rainbow trout in its bright golden coloration, which varies significantly depending on the ecology of its habitats. In the first year of life, she is usually dominated by silver-gray and lemon-gold tones. Along the entire body there are 8-14 brownish-gray transverse spots. Black spots are noted on the dorsal part of the body, mostly concentrated in the tail part. The fins are translucent with white tips. The coloration is most pronounced during the spawning period. Body coloration is genetically controlled and is semi-dominant. Golden (or amber) trout easily crosses in nature, forming viable hybrids with rainbow trout and Clark's salmon. Hybrids acquire mostly light golden color and have pronounced heterosis. Its related forms are Clark's salmon (trout) and rainbow trout.
The ability of golden yellow trout to intensively accumulate carotenoids in muscles is undoubtedly of great interest not only in terms of scientific research, but also for commercial fish farming. The practical significance of this phenomenon is important in two respects. The first is the fact that trout meat is not only a delicacy, but also a dietary product due to the optimal content of crude protein and unsaturated fatty acids, which are well absorbed by the human body. The combination of these components with a high content of carotenoids in amber trout significantly increases its dietary and nutritional value. On the other hand, it is known that the addition of components containing carotenoids to trout feed increases the cost of cultivation by 10-15%. The use of feed without carotenoids is not economically feasible, since the color of fish meat becomes pale, and therefore commercial products are less competitive in the market. Due to the increased content of carotenoids in the muscles of golden trout, it is possible to reduce their amount in feed and, thereby, reduce the cost of feed and rearing costs.
The habitat of this species of trout: it is endemic to the upper basin of the river. Kern, rivers, streams and lakes of the Sierra Nevada Plateau, California, USA. Currently, it is settled and lives in more than 300 lakes and many streams with a length of about 1.5 thousand km in 13 districts of 9 US states. In Russia, it is cultivated in Kabardino-Balkaria and Khakassia. Amber trout is a cold-loving fish of alpine rivers and lakes. It is adapted to low water temperatures, high content of dissolved oxygen. Prefers shady places.
Reproduction: the optimum water temperature for artificial cultivation is about 14-16°C. It can live at a temperature of 1-25°C. Its spawning in specific habitats depends on the height of the area above sea level, the severity of the winter period and water temperature. Depending on the hydrological regime of the reservoir, spawning of golden trout can take place in March-August. Spawning begins at a water temperature of about 1°C, but mostly at 1.3°C. The maximum spawning activity is observed in the afternoon on bright sunny days at a water temperature of 16-18°C. Mature males are noted already when they reach a body length of 10-13 cm. Females weighing 300-700 g lay 320-1100 eggs, of which only 2% of the offspring reach the mature state. The female builds a small nest and, after laying eggs, fills it with gravel. Spawning occurs at a ratio of 1:5. There is always a predominance of males and their rivalry. Spawning usually occurs at a water temperature of 15°C and can continue even at 21°C.
Amber trout usually reaches sexual maturity at 3-4 years of age. In total, for the entire period of life - 6-7 years, trout spawns 3 times. In nature, it can reach 5 kg. When cultivated under industrial conditions, yearlings can reach 50-70, yearlings - 90-130 and two-year-olds - 300-700 g. Actively consumes granulated feed. It has a bright golden color.
The number of unbranched rays in the dorsal fin of the golden form is 6.2% less than that of the typically colored one. An important taxonomic feature for fish is the number of vertebrae. The number of vertebrae in golden trout is significantly less than in the form with typical coloration.
The results of the control rearing of trout in cages indicate a slightly better growth (average data for 2 cages) of golden trout compared to fish of normal color. Of greatest interest are the relative indicators of muscle mass, characterizing the commercial qualities of fish. At the beginning and middle of the experiment, the amber form lagged behind the rainbow trout in this indicator, first by 3.4%, and then by 12% (the differences are significant), that is, there is a decrease in the proportion of muscles in golden trout. Subsequently, intensive muscle growth was noted in her, and by the end of the experiment, the differences in this indicator became insignificant. Taking into account these data, it can be concluded that amber trout has the best commercial qualities when it reaches a mass of more than 500 g, when the relative mass of muscles reaches the highest value.
Regardless of the shape of the rainbow trout, the proportion of epaxial muscles is higher than that of hypaksilic ones. In golden trout, this difference is 10.8-18.3%, and in typically colored trout it is 6.3-19.0%. The proportion of superficial lateral (red) muscles in both forms of rainbow trout decreases (by 47.6% in golden trout, and by 30.1% in typical colored trout), which may be due to the influence of elevated water temperature.
There was a trend towards an increased relative weight of the gastrointestinal tract (GIT) in amber trout, and to a lower relative weight of the spleen and kidneys than in the typically colored. The liver index in the period from October to March increased in different forms of trout by 5.5-18.6%. At the same time, its value did not go beyond the physiological norm. The relative weight of the carcass in both forms during the experiment did not differ. At the end of rearing, the process of puberty in amber and rainbow trout occurred with the same intensity.
According to the content of fat-free dry matter (DSM), the hypaxial and epaxial muscles of both forms of trout practically do not differ. For red muscles, this figure is usually somewhat less than for white. It should be noted that it is the chemical composition of the liver that reacts most quickly to changes in growing conditions. Significant fluctuations in the proportion of SOM and lipids are observed in the liver during the experiment.
The red muscle, due to its functional characteristics, contains a smaller relative amount of water than the white one and, accordingly, has a higher lipid content. A feature of the change in the content of lipids in red muscles is its slight decrease by the end of cultivation in the golden and an increase in the typically colored form of trout. The hypaxial musculature of the trout contains more lipids than the epaxial musculature.
The study of the data separately for each object of study revealed some features of fat metabolism in the experimental period. In the golden trout, a relatively constant level of fat deposition in the epaxial muscles is observed. At the same time, the proportion of fat reserves in red muscles significantly decreases (by 2.2 times). In the trout form with a typical color, the level of fat reserves in the dorsal muscles changes similarly to the dynamics of this indicator noted for the golden trout.
In fish with normal coloration, there is a slight redistribution of fat in the red and, especially, in the abdominal muscles. In the hypaxial muscles of the rainbow form of trout, fat reserves in March decrease by 6.5%, and in red ones by 27.4%, which is significantly less than in the same period in the golden form of trout.
During the study period, the size structure of white muscle fibers of both forms remained practically unchanged. There were fibers from 10 to 160 microns. About a third of all fibers are distributed in the class interval 40-60 microns, and over 75% of all golden trout fibers were in the size range of 20-80 microns. The growth of fish musculature occurred in waves during the study period. This is noticeable by the number of fibers up to 40 microns. There are more of them in November and March than in December (by 15-23%). Thus, in December, the growth of white muscles occurred mainly due to hypertrophy.
In November, a somewhat greater degree of hyperplasia was observed in trout with typical coloration. The latter has 13% more fibers with a diameter of less than 40 microns than the golden one.
In red musculature, the process of hyperplasia in November prevailed in typical colored trout (fibers with a diameter of less than 40 μm are 10% larger than in golden trout). In December, this process occurred in both forms.
From December to March, the red musculature of the golden trout grew mainly due to hypertrophy; therefore, by the end of the experiment, its fiber diameter was higher than that of the typically colored trout. There are 12% more fibers with a diameter of more than 40 microns in golden trout than in silver trout.
The diameter of the fibers of the white muscles, starting from the weight of fish over 400 g, in the golden form is less than in the trout with a typical color (58.8 microns versus 61.6 microns).
Taking into account the fact that adipose tissue tended to increase in the content in the white muscles of the golden form throughout the study (by 19.2-40%), and the proportion of connective tissue - to decrease (by 5.3-26.4%), it can be assumed that its meat is more tender.
Regardless of the initial weight of fish, by the end of the experiment, on average, golden trout was larger than silver trout, and in cages with smaller fish, this difference was about 25%. The data obtained indicate that the rate of weight gain in small golden trout is significantly higher than in silver-colored fish, since the gap in their weight at the end of rearing increases significantly (from 10 to 25%). At the end of the experiment, the differences in weight among the studied forms of large trout significantly decrease (from 15 to 3%). The largest absolute and average daily growth was observed in larger rainbow trout (410 g/piece and 4.6 g/piece, respectively), but the relative growth rate is higher in small fish of golden form - 1.35%.
Physiological-biochemical, morphological and behavioral features of golden and typically colored trout when grown in warm-water cage farming have been studied. The effect of elevated temperature on the hematological parameters of trout, on the growth of both the organism as a whole and its individual parts, has been established. For the first time, data are presented on the change in the size composition of the fibers of the white and red muscles of two forms of trout when grown in warm waters. It is shown that the new object of aquaculture - amber trout - is not inferior in terms of basic biological and economically useful indicators to trout with a typical color.
Embryonic development.
The early stages of embryonic development are distinguished by the presence of several basic types of symmetry, which under any circumstances are the realization of individual trajectories of the full Linear group. Soon, however, these primitive types of linear, axial and helical symmetry are replaced by more complex forms, which is ensured by the implementation of a continuous sequence of small differentiating transitions that lead away from the original structure.
During the period of embryonic development, the cells of the body irreversibly differentiate. The cells of the retinal pigment epithelium, when grown in vitro, retain their specialization for 50 generations. Although the differentiated states are usually stable and irreversible, some types of cells are subject to changes within certain limits. It has been established, for example, that chondrocytes can turn into fibroblasts. Apparently, the type of extracellular matrix synthesized by these cells is determined by the extracellular matrix that surrounds them; therefore, under normal conditions, the production of cartilage or fibroblast matrix by cells is a self-sustaining process. Small reversible changes (modulations) of the differentiated state are also possible in many other types of cells, and this fact reflects the importance of constant intercellular interaction. Taste buds are a prime example of how the state of differentiation can depend on constant interaction between cells: specialized taste bud cells completely disappear after nerve transection and reappear when innervation is restored.
How long does embryonic development take? Is there care for offspring, and if so, what is it expressed in? Are there larval stages, and if so, which ones? At what age do individuals become sexually mature?
Thus, the embryonic development of the eye shows that it is formed from the diencephalon and is part of the brain extended to the periphery.
At the next stage of embryonic development, characteristic of many invertebrates and amphibians, an impression appears on the vegetative pole of the blastula, which gradually deepens; thus the gastrula is formed. At this stage of development in the embryo, the layers of cells of the ectoderm and endoderm are clearly distinguished. The cavity formed during gastrulation and opening outward is called the gastrocoel (archeitheron); the gastrointestinal tract, or enteron, will form from it in the future.
Changes in resistance during embryonic development (in the egg), growth of insects in the larval phase, during the period of Metamorphosis, and especially when changing from active development to diapause and vice versa, as well as changes in resistance during the day, are largely due to changes in the physiological activity of insects. Physiologically active insects are capable of absorbing poison to a greater extent than insects with reduced activity.
As the temperature rises, the rate of embryonic development increases and the survival of embryos decreases. Trout eggs in the process of embryonic development are sensitive to light. This sensitivity increases after fertilization to the stage of eye pigmentation, and then decreases, so eggs and free embryos must be kept in the dark.
Formed in the early period of embryonic development. Women's blood, regardless of its group affiliation, is incompatible with human blood.
They are formed in the early period of embryonic development and do not change throughout life.
Development inside the egg is called embryonic development.
The similarity of the process of growing silicon layers with the embryonic development of the embryo indicates that the shape of the image should be influenced, in essence, not by temperature, but by the amount of silicon actually on the surface at a given moment. Temperature determines only the equilibrium concentration. Based on the results of these studies, the following simple method was proposed for determining the activation energy of bulk diffusion of silicon in nickel. The tip is heated first at a high temperature and then at a lower temperature T for a short time t at which equilibrium is not reached. Based on the obtained values of temperatures and time, it was found that the activation energy is 48 kcal. This value obviously corresponds to volume diffusion, which, apparently, determines the rate of the process.
The duration of the development of the embryo in the egg, or of the embryonic development ending with the emergence of the larva from the egg, usually varies from several days to several months.
The extremely high radiosensitivity of embryos during critical periods of embryonic development is directly related to the DNA transduction required for each qualitatively new phase of development. Irradiation during these periods, delaying the processes of transduction, leads not only to developmental delay, but also to sharp deviations from the norm in those organs and functions that were formed during the period of exposure.
The concept of a creod is an integral part of the qualitative description of embryonic development proposed by Waddigton more than twenty years ago. Evolution according to Waddyington is truly bifurcational: a progressive probing in which the embryo grows into an epigenetic landscape where stable regions coexist with regions that allow one of several developmental paths to be chosen.
Water is considered suitable for breeding trout: with a neutral reaction - pH = 7; rigidity within 8-12 degrees; oxidizability is not higher than 10-15 mg/l and the amount of total iron is not more than 1 mg/l.
In summer, the water temperature should not be higher than 24C, in winter it should not be lower than 3-4C.
Trout does not tolerate water that is contaminated with silt, clay particles, water must be passed through settling tanks, and water sent to the hatchery, larval and fry pools through a filter. It is necessary to provide trout with a high oxygen content.
Basic requirements for the establishment of intensive fish farms and farms
In order to ensure full-system breeding of a trout farm, it is necessary, in addition to water sources, to have a hatchery, fry pools, trout ponds and production buildings.
The hatchery is needed to keep artificially fertilized trout eggs and hatched larvae. The incubation room should be provided with a sand and gravel filter through which water passes before entering the incubation apparatus. Additional filters in the gutter are installed in the presence of a large amount of suspended particles in the water. From an additional filter, water is supplied to the apparatus, with fine gravel, which must be poured), and loofah (bast) or sphagnum moss is also placed there so that the particles settle to the bottom of the silt. Tray incubators painted white on the inside are considered the most suitable. The frames in the devices are installed in one row, this allows for constant monitoring and selection of dead eggs without rearranging the frames. Larvae are grown in the apparatus after incubation of eggs. Fry pools are used as rearing of fry, which are transplanted from the apparatus and for keeping spawners in the pre-spawning period and as cages for commercial trout. These pools are very easy to use and comfortable. The pools are mainly trapezoid in shape, narrowing towards the exit, this causes a uniform increase in the flow velocity and contributes to the successful removal of food residues, excrement and other substances that pollute the bottom of the pool.
Mother Ponds: the depth of the mother pond for producers, three-year-olds, yearlings, two-year-olds, on average, should be 1.5 meters. The area of mother ponds is calculated depending on the capacity of the farm (ponds of 0.1-0.15 ha for replacement young stock and 0.2-0.3 ha for producers).
Production trout ponds: production trout ponds are grooves 30 meters long and 1.3-1.5 meters deep). If the economy is intensive, then the production trout ponds are not divided into categories. Production ponds are used as rearing of fingerlings. For wintering of yearlings and for rearing two-year-olds. Production trout ponds need to be filled to a depth depending on the age of the fish.
warm water pond: a warm-water pond is used for growing forage fish, it does not have to be flowing.
All fish ponds it is necessary to provide independent water supply with independent water discharge into the drainage channel. In the case when the amount of water is not enough, and the slope of the site is large, it is necessary to allow the installation of ponds in two tiers. The use of two-tiered ponds guarantees a more intensive use of water, as well as the possibility of obtaining a higher yield per unit of water. Aeration of the water that flows from the first section of the ponds to the second must be provided. Aeration is provided by the device of two risers in the bottom outlet, this device sends water to the second section of the ponds with a drop, the water is aerated.
Production buildings: production buildings are very necessary to accommodate a feed kitchen with a refrigerator, a feed warehouse. A full-system farm has mother ponds, unlike non-full-system ones.
Production processes in the trout farm.
With a one-year breeding cycle, the production processes of rainbow trout are carried out in a special order: in winter, breeding producers planted in autumn, as well as a repair group of trout, live in trout ponds. Underyearlings overwinter in separate ponds. It is necessary to ensure water exchange in the ponds in order to maintain the necessary oxygen regime and the sanitary condition of the fish. In winter, the fish are fed according to the diet plan, this applies to all ponds.
In April, the mother ponds are lowered, the producers are transplanted into trout ponds or cages with running water. At this time, stop feeding. In the mother ponds, liming is carried out, so they are drained. Spawners should be separated by sex, females and males are kept separately. Upon the onset of maturation (fluidity) of the reproductive products, it is necessary to start artificial insemination of eggs, as well as its subsequent placement in incubation apparatus. In the incubation apparatus, eggs are kept until the larvae hatch. The larvae lie motionless in the incubation apparatus for 5-8 days, after which some of them are separated into spare apparatuses and trays. The larvae begin to accustom to feed. To the stage of fry, the larvae grow at the age of 35-40. At this time, the larvae actively feed, they must be transplanted into pools, in which they are grown to a weight of 1-2 g, then they are released into ponds. Fry need to be fed the best food. In early September, the fry are sorted into two groups and continue to be fed.
The grown fry in October-November are again sorted and placed according to ores for the winter, feeding is continued.
After wintering of the yearlings, the trout ponds are lowered in the spring, the yearlings are sorted and seated in the ponds. Ponds that are intended for growing underyearlings are not occupied, they are used for temporary overexposure of replacement young stock and for spawners, then the water is drained from the pond, disinfected, dried and zooplankton are bred.
Formation of a broodstock of trout.
From trout at the age of 3-7 years, a breeding herd should be formed, the weight of producers should be from 600 gr. Three-four-year-old females of amber trout weighing 1 kg and above are considered full-fledged, they give yellow-orange eggs, in which the absolute fecundity is about 2000 eggs per 1 kg of female weight.
According to a certain calculation, the size of the breeding herd for a trout farm is determined: the working fertility of one female is taken on average 1200 eggs; 500 trout, weighing 125 g each, with a total weight of 62.5 kg, are grown from these eggs to a commercial size. To get 500 centners of trout, you need to keep 500/62.5=800 females. It is necessary to provide a reserve of at least 10%. For every three females with artificial insemination of eggs and 2-3 times use, you should have one male.
During the selection of gametes, 25% of spawners are annually culled: these are males older than 6 years, females older than 7 years. Producers who produce defective sexual products are culled first. It is acceptable to leave females on the farm up to 8 - 9-headed age if they give full-fledged caviar. In males, liquid milk with a bluish tinge is considered complete. Inferior are considered - slightly colored caviar with bursting shells. Culled breeders are replaced by three-year-old replacement young animals, the weight of females is not less than 600-700 g, males are not less than 450-500 g, they must have a healthy appearance, intense body color, pronounced secondary sexual characteristics, good exterior.
The selection and cultivation of replacement young animals begins with eggs in the stage of eye pigmentation in the embryo.
To exclude the effect of inbreeding on the offspring, it is necessary to carry out selection from different batches of eggs and, mainly, from eggs that are fertilized with sperm from another farm. Sperm exchange is recommended once every four years to avoid degeneration of rainbow trout as a result of inbreeding. For the tribe, it is necessary to select the largest, well-developing caviar with a pronounced eye pigment in the embryo. The selected eggs are additionally incubated in a separate apparatus, the larvae are grown in a separate pool, and underyearlings, two-year-olds and three-year-olds - in separate ponds in which they winter.
Literature:
1. Bagliniere J.Z., Maisse G. The female brown trout (Salmo trutta fario) in the Skorph River // Bull. fr. peche et pisciculf. 1998. 63, no. 318. P.89-101.
2. Bardonnet A., Gaudin P. Penetration de la kmiere a j4ntericur des frayeres a salinonides: incidences possibles snr le comportement des alevins // Bull. fr. feche et fiscicult. 1998. 63, no. 318. P.145-152.
3.Yankov Yo., Zhivkov M. Maturation and size-sex composition of the brook trout population in the main trout rivers of Bulgaria // Hydrobiology, 1998. 32. P.68-85.
4. Privezentsev Yu. A., Vlasov V. A. Fish farming. M.: Mir, 2004. -465s., ill. - (Textbooks and textbooks. Manuals for students of higher educational institutions).
5. Billard R. The reproductive cycle of male and female brown trout (truite) (Salmo initio fario): a quantitative study // Reprod., nutr., dev., 2000. 27, no. 1A. P.29-44.
6. Bridges D.W, Neuhold J.M. Brown trout and movement in the Logan River // Proc. Utah Acad. Sci., Arts and Letters., 2006. 43, No. 1. P.67-82.
7. Chelkowski Z. Troc, Salmo trutta morpha trutta L., rzeki Gowienicy // Przedl. zool., 1997. 11, no. 3. P.294-306.
8. Chevassus V., Vigneux E. Pourqua in program sur la genetique de la truete commune // Buii. fr. reche et piscicult., 1996. 62, no. 314. P.95-96.
9. http://forelevoe-hozyaistvo.ru/
10.http://dep.belmelio.by
11. http://megapolis.kz/art/Klyovoe_mesto
For this recipe, we need 800g Amber Trout, two onions, lemon and 40ml dry white wine.
Clean the fish of giblets and scales. Carefully remove the gills. In a small bowl, finely chop the onion, add the lemon juice and pour the wine here. Stir the mixture well with your hands to squeeze the juice out of the onion. We make shallow cuts on the fish, salt and pepper on both sides.
We spread the fish on a baking sheet, after laying it out with a double layer of foil. We make the sides of the foil and pour the onion mixture on top. Bake the trout for 30 minutes in an oven preheated to 190 degrees. Baking time depends on the size of the fish. If it is smaller, then the baking time, of course, needs to be reduced. Serve hot with white wine.
Trout in the oven
Ingredients for the dish. Four pieces of river trout, 5 tablespoons of olive oil, seasonings, salt, pepper to taste.
Peeled trout, without cutting, rub with pepper and salt on both sides, and inside with seasonings. We leave for half an hour. After that, lightly grease the trout with olive oil, transfer it to the grill and bake it on low heat, on the grill or in the oven, constantly turning over.
The dish, before serving, can be decorated with your favorite herbs or vegetables.
Baked trout in foil
For this recipe, we need ingredients: a piece of fresh trout, olive oil 2 tablespoons. One each bell pepper and tomato, lettuce, parsley and dill, salt to taste, lemon pepper and baking foil.
Recipe
Wash and dry thawed trout well. Cut into pieces. Salt and season each piece with lemon pepper, garnish with a sprig of dill and drizzle with oil. Put each piece of fish prepared separately on a baking sheet with foil, pre-greased with olive oil and bake in a preheated oven to 200 degrees for 20 minutes.
cooking salad
Cut the tomato and pepper into slices, add the chopped parsley and lettuce, season everything with olive oil. Unfold the slightly cooled envelopes and put on a dish, remove the dill. Serve fish with salad.
Many of us love to eat tasty and healthy fish. When choosing a product for dinner or lunch in the store, we often pay attention to trout. Amber or marble, rainbow or flathead, river or lake - any of these species will be an excellent decoration for a home meal.
The meat of this fish is different: pink, yellow or white. There is a version that the color of the fillet depends on the nutrition of the fish. In any case, regardless of the color of the carcass, it is rich in vitamins and amino acids. Trout is an oily fish. It is good fried or boiled. The fillet, steamed or baked in the oven, will also be tasty.
Amber trout: calories and composition
The fish fillet is very nutritious and tasty. It is valued primarily for the content of useful fatty acids: omega-3 and omega-6. In addition, the composition of fish includes B vitamins, as well as A, E and D. As for minerals and trace elements, the presence of phosphorus, sodium, potassium, calcium and magnesium should be mentioned. Amber trout, the calorie content of which is 97 kcal per 100 grams of product, is rich in valine, leucine, lysine, alanine, phenylalanine, arginine, aspartic and glutamic acids. It contains riboflavin and pyridoxine.
Many do not know how to determine the variety to which the trout belongs - rainbow and amber? The main difference between them is the color of the skin. So, the abdomen of the rainbow has a silver tint. Its back is green, with black spots, and an iridescent stripe is noticeable on its side, which gave the name to this species. At the same time, amber has a golden color, its fins are painted in an orange or red palette.
Cooking technique
Let's say you decide to please your guests with delicious fish. And the “main heroine” of your menu is amber trout. In order for the process to go as smoothly as possible, it is necessary to prepare for it. First, the carcass should be pitted, if any, washed and dried. Secondly, it needs to be marinated. This stage is one of the most important: you do not need to add a lot of spices and seasonings, the fish itself has a pleasant delicate taste. Your main task is to enhance it, reveal it in full glory, and not drown it out, thereby spoiling the dish.
Delicious and fast? The most important secret is simple: you need to remember the components with which the fish is most in harmony. These are citrus fruits - lemon, tangerine and orange, as well as dairy products - cream, sour cream and kefir. Fillet goes very well with cranberries, ginger and white wine. Season it best with thyme and rosemary. After marinating, the fish should be put in the refrigerator, preferably for the whole night. Remember that various oils are usually not used for marinating trout, as it is a very fatty product on its own.
whole in the oven
This cooking method is the most acceptable, as it allows you to preserve all the nutritional and beneficial properties of fish as much as possible. In addition, it is worth resorting to if the size of the carcass you purchased is small. It is better, of course, to cut larger fish into portioned pieces, but a small one would be a great solution. Remember that before sending the fillet to the oven, it must be marinated. Use for these purposes the juice of one lemon and a couple of sprigs of rosemary. Next, put the carcass in a special baking sleeve or wrap it with foil.
The fish is cooked quickly - no more than 30-40 minutes. It is very important not to overcook it. By the way, this recipe is ideal for baking trout not only in the oven, but also in the microwave. It can also be useful to the hostess who decides to make a steamed carcass in a slow cooker. Whichever method you choose, be aware that whole baked fish should be served on a large platter with a side dish of rice, potatoes, or vegetables. It can also be cut into portions and put on plates.
Boiled trout recipe
There is another way. Thanks to him you will know, and quickly. We are talking about boiled fish, which is served with butter and eggs. The ingredients that you will need are as follows: one carcass of fish, lemon, 200 grams of any vegetables (except cabbage), some greens. Also, you first need to boil a few chicken eggs and buy olive oil, if you don’t have one.
The fish is cut into large pieces and boiled for 15 minutes. In this case, you need to add a bay leaf, a few peas of allspice and vegetables to the water: it can be onions, carrots, kohlrabi, parsley. The finished fish is laid out on a dish, decorated with chopped pieces of boiled egg, and poured with olive oil. Decorated with herbs: dill, parsley or basil.
Trout steaks
Of course, you can cook fish in any of the above ways, but amber in the form of steaks has an excellent taste and aroma that will especially delight your loved ones. In addition, this dish looks royal. And if you decorate it with greenery, add a side dish and a spoonful of red caviar, then you get the impression that the hostess spent half a day on it. The ingredients you will need are as follows: 700 grams of trout, half a lemon, 3 tbsp. l. olive oil, rosemary, pepper and salt to taste.
The fish must be cleaned and gutted. Cut the carcass into steaks, sprinkle with salt, pepper and rosemary, pour over lemon juice. Let marinate for half an hour. While the fish absorbs the aromas of spices, heat the pan. We spread the pieces of trout on it and fry in olive oil for about 8 minutes on one side. We flip to the side. We stand for another 5 minutes. After that, reduce the fire to a minimum. Close the pan with a lid and leave the trout to stew for a few more minutes. Decorate the finished steaks with lemon slices and herbs. As a side dish, serve rustic potatoes or regular mashed potatoes.
Gefilte fish
With a very good amber stuffing, stuffing of this fish is also provided. To do this, you will need: a large trout carcass, 200 grams of any mushrooms, one lemon each, bell pepper and onion, two cloves of garlic, 100 ml of cream, vegetable oil, pepper and salt. The trout must be cleaned, gutted and the spine removed along with the bones. Next, marinate the fish. First, salt and pepper it, then sprinkle with lemon juice. We leave for 20 minutes.
During this time, we prepare the filling: chop the garlic, cut the onion into half rings, and the pepper into strips. We heat up the pan. Fry the onion in vegetable oil, then add mushrooms to it, after 10 minutes - pepper. Next, add garlic to the mass, pour in the cream and keep on fire until it thickens. We cut the rest of the lemon into circles and put them on a baking sheet, place our trout on top. Inside the fish, carefully put the filling, fastening the edges of the belly with toothpicks. We cook at 200 degrees for about half an hour. Before serving, sprinkle the finished carcass with herbs.
Festive dish
Unusually, amber trout can be served on the table. For example, delicious rolls with pineapples and nuts are made from it. To prepare the dish, you need: 500 grams of fish fillet, a can of canned pineapples, 200 grams of walnuts, one lemon. You will also need a clove of garlic and olive oil.
To begin with, we cut the trout meat: strips 1.5 centimeters thick. Marinate them for 20 minutes in lemon juice and olive oil, after salting.
We prepare the filling for rolls: chop nuts, garlic and pineapples. We mix all the components. We spread the filling on each part of the fillet, roll it up in the form of rolls and place them in a baking dish. We put for five minutes in an oven preheated to 200 degrees. Then pour the juice from the jar in which the pineapples were located to the fish. And bake for 20-25 minutes at a temperature of 180 degrees. After that, we serve the trout to the festive table. Enjoy your meal!
Trout is one of the most famous salmon fish, which is probably served in any restaurant that has fish dishes on the menu at all. The popularity of trout is facilitated by its amazing taste, and the fact that mankind has learned to successfully breed it artificially, thanks to which its habitat has significantly expanded, its availability has increased, and prices have accordingly decreased.
Peculiarities
One of the key features of the trout is that even scientists cannot say exactly what it looks like. Its color, apparently, is able to change depending on a huge variety of environmental factors, including the shade of the water and the bottom, as well as food habits and even the season.
Most often, such a fish is described as follows: a darker back is distinguished by olive and green tones, from the sides it is rather yellow-green, strewn with multi-colored spots, but the lower part of the body is usually white or gray. On the dorsal fins, the same points are visible as on the sides, but the abdominal fins are characterized by a yellowish tint. At the same time, the contrast of colors is preserved, but the whole of it as a whole can be either lighter or darker.
In particular, during the spawning season, this fish becomes darker, a similar phenomenon is observed on an ongoing basis with its color even if it lives in water bodies where the bottom is composed of silt or peat. Conversely, in lime-rich water, trout are lighter on average. The contrast of colors of different parts of the body and the abundance of speckles indicate some malnutrition of the fish, but the fattened trout is more suitable for the description of a monochromatic one.
It has been noticed that the same fish, drastically changing its habitat, can noticeably change its own color.
Male fish are somewhat smaller than their girlfriends, but they have a larger head, and besides, they are more toothy. As in the outer cover, there is no uniformity in the color of trout meat - it can be white, and yellow, and even red. The maximum size of a trout is impressive (length - up to a meter, weight - up to 20 kg), but the average individual is much smaller - comparable to herring, that is, it is 20-30 cm long and weighs between 400-600 grams.
It is impossible not to highlight a couple of interesting facts. Thus, red trout caviar is not only a delicacy food for humans, but also a valuable scientific material, since in the process of development of young individuals, any deviations are clearly manifested, such as the birth of two-headed specimens, hermaphrodites, and also albinos. Considering the susceptibility of trout to any deviations from the norm in the environment, scientists use their example to study the principles of development of embryos, including human ones.
By the way, these same fish, even in adulthood, are very critical of toxic pollution, therefore they are often launched into sewage lagoons as an indicator: if the fish dies, then it is still impossible to dump the filtered waste into open water bodies.
Varieties
Contrary to popular belief, trout is not one type of fish, but a generic name for several species at once, some of which do not even contain the word "trout" in the scientific name. Classification, by the way, is largely complicated by the fact that some varieties are very similar to each other, which is why scientists do not always come to a consensus as to whether we are talking about the same species or several different ones. Such confusion is typical, for example, for river and lake trout - not all researchers agree that the differences are significant enough to divide the fish into two separate species.
Interestingly, the trout, which belongs to the salmon family, not only does not completely occupy any one of its genera, but also belongs to three different genera at once, that is, its isolation as a separate fish (from the point of view of biology) is generally very far-fetched. In this context, it is not even surprising that most of the species of this fish are named not according to some characteristic features, but according to the place of traditional fishing.
For example, it is easy to guess where Karelian, Murmansk, mountain, Irkutsk or Norwegian trout are caught. By the same analogy, sea trout are also distinguished, while most varieties live in fresh water.
River trout
Trout Karelian
According to the color of the skin and the shade of the meat, white, red and golden trout are also distinguished (the latter is exclusively based on the color of the skin), however, from the above, we already know that this is rather not a species indicator, but an indicator of living conditions. An exception should be called rainbow trout - this is a species officially recognized by science.
As a rather famous delicacy, many have heard of the so-called amber trout, but it is wrong to think that such a description characterizes the type of fish - here we are talking more about the cooking method, so this is the name of the recipe, and not a biological classification.
Habitat
There are different types of trout almost all over the world, but it should be clarified that in most cases they live in cool water bodies, because the main region of distribution is either the North or high mountain rivers and lakes. In Russia, it is especially abundant in Karelia, on the Kola Peninsula, in the Ladoga and Onega lakes, it is also found in Siberia and even in many rivers of the European part of the country.
It should be noted that in many ways the modern habitat of trout is limited not so much by the presence or absence of the necessary conditions, but by the proximity of people engaged in predatory fishing and polluting rivers (remember that this species catastrophically does not tolerate toxic waste). Several centuries ago, this fish was not such a curiosity, it was possible to catch it in many places, but today it is not near large cities, both because it was caught and because it died out due to industrial emissions.
If we talk about the specific conditions that the trout considers ideal for itself, then in the streams it usually looks for the coolest places that never warm up. Being a predator and attacking its victims from cover, this fish loves rifts and slow currents. It is good to hide, and at the same time hide in a cool place, she prefers thanks to the shade of coastal trees and bushes. In this regard, lake trout is somewhat different from river trout - it always keeps at a considerable depth exceeding 50 meters, therefore its catch is a rather difficult task and is appreciated by fishing enthusiasts as entertainment not for beginners.
In addition, in the modern world, huge numbers of trout live on special farms built almost all over the world - at least in those countries where the local population is able to pay for the delicacy.
Russia is not an exception - the corresponding enterprises are scattered across different regions of the country, as a rule - quite close to the mass consumer.
Benefit and harm
With all the richness of the taste of the product, modern consumers are often ready to refuse delicacy, unless it benefits the body - at least the food should at least not cause harm to health. The high cost of trout and the active demand for it, which remains even in the current conditions, is very indicative - this fish is not only very tasty, but also able to have a very positive effect on the human body.
First of all, its meat is incredibly rich in various useful vitamins and minerals, which, by saturating the body, ensure the proper and uninterrupted operation of all major systems. In fact, in our body there are no such “details” whose work would not be affected by trout meat in any way, however, most often experts highlight the activation of the brain and a general increase in productivity, an active fight against weakness and fatigue, as well as preventing the development of atherosclerosis due to the establishment metabolism and excretion of excess cholesterol.
Most of the properties described are largely due to the abundant presence of omega-3 fatty acids in trout - the very ones for which some people consume fish oil. The latter, however, has a very nasty taste, while trout is a delicacy and very tasty food, therefore it is much more pleasant to improve your health with it. In addition to all of the above, the same omega-3 is also responsible for relaxing the nervous system, thanks to which a person is more resistant to stress and does not succumb to depression.
This delicacy also contains a lot of antioxidants of natural origin, which not only slow down the aging process, but also actively participate in the process of removing various toxins, which tend to linger in the human body without them. As a result, the slowdown in aging becomes visually noticeable, and due to the removal of the main carcinogens, the risk of developing cancer is significantly reduced.
An amazing property of trout is that it is completely hypoallergenic, that is, an allergy to it is almost impossible. Thanks to this, such an ingredient is literally not contraindicated for anyone (although here you need to pay special attention to the method of cooking fish), and you can include such a delicacy in almost any diet. In particular, the same diabetics, who are forced to carefully select products for the daily menu, can safely include trout in their diet.
Experts recommend this fish to patients with psoriasis, the same diabetics, and many other patients in order to improve the body. Due to the presence of omega-3, dishes based on this fish can be useful for those who have been diagnosed with a heart attack or other pathologies of the cardiovascular system.
If your diet is determined not so much by health characteristics as by the desire to maintain a normal figure, you can also not worry about trout: its calorie content is relatively low, which, combined with an abundance of useful components, will be a real find. It's worth saying that such food is also very easy for the digestive system. As a rule, the fish is digested literally within a couple of hours and after the specified time it ends up in the intestines, although during this period it manages to completely give up everything valuable that it contains. It is absorbed, like most aquatic inhabitants, very well - almost 100%.
Unfortunately, with all the many advantages, it cannot be said that trout does not have any contraindications at all. Firstly, individual intolerance in some people still occurs, and in this case, the use of the product will have to be abandoned. Secondly, this fish is quite fatty, and therefore, in case of ailments of the gastrointestinal tract or liver failure, regular consumption of trout is undesirable, since an excessive burden is created on the sick organism. It is also worth considering that such food is often fried, salted, or processed in any other way that can turn an initially safe product into inaccessible to everyone who suffers from any disease of the digestive system.
On the other hand, trout is completely unaffected by the widespread fear among consumers that pollution of water bodies negatively affects fish - they simply do not live where the level of toxins exceeds the norm.
calories
The energy value of trout can vary significantly and depends on many factors: both on the specific type of fish and the region of its catch, and on the characteristics of preparation. In particular, fresh sea trout has a calorie content of 157 kcal per 100 grams of product, while salted trout already has 198 kcal, but baked in the oven with vegetables is only 102 kcal. This allows you to enjoy delicious food, varying the calorie content in accordance with the needs of your own body, because with an indicator of 100-110 kcal, the dish can be safely considered dietary, it is very difficult to gain weight with such food even with a sedentary lifestyle.
The balance of BJU, of course, is also capable of varying. The only thing that is almost invariable is the absence of carbohydrates in trout, but they can also be present in the composition of a complex dish. If we talk about the same fresh fish without other additional ingredients, then it is primarily a very valuable source of protein, providing about 20% of the weight.
At first glance, there is relatively little fat here (4.3 grams per 100 gram portion), but most traditional methods of cooking this fish increase its fat content (and at the same time calorie content), so people with strict requirements for their own nutrition should take this into account.
How to choose a fish?
The benefits of eating trout are possible only if the purchased fish is fresh, otherwise it will not even bring aesthetic pleasure, and may also cause harm to health. A good fish is one that looks like it has just been caught, and to determine this, you need to pay attention to a number of signs.
First of all, fresh fish should have transparent eyes, and any turbidity in them indicates that this product has had time to stale on the counter. If possible, you need to look into the gills - if they are clean and bright scarlet, and also do not have any unpleasant odor, then there are no signs of damage.
The carcass of the fish must have a neat and holistic appearance, any mechanical damage is a potential risk for introducing microbes. Moreover, dry scales pose a similar danger - microbes can also accumulate there, and the very fact of the presence of such areas indicates improper transportation. However, be careful: excessive shine should also alert you, because unscrupulous sellers can resort to the help of "chemistry" to "improve" the appearance of the fish, which does not make it safe. Having the opportunity to touch the fish, be sure to do it - the scales of a normal product should definitely not be sticky.
Another indicator is the elasticity of the fillet: when you press it with your finger, fresh fish should spring back and quickly fill the resulting hole. If this does not happen, the trout is stale - you should not take it. Sometimes, as a result of pressing, liquid begins to flow out, and although this is not an indicator of damage to the goods, it is still not worth taking it - they are trying to deceive you by artificially increasing the weight of the fish by soaking it in water. Among other things, you can conduct an additional freshness test already at home. As a rule, stale fish does not sink due to the formation of gases in its carcass, but fresh fish will immediately go to the bottom.
It is worth choosing fish not only according to the criteria of freshness, but also for environmental reasons. Thus, fish caught in the natural environment usually has light pink fillets, in which whitish streaks are clearly visible, while an individual grown on a farm will be brighter. In the latter case, antibiotics are often used, which will not benefit health, so think about whether you need such a product.
If the trout is sold in sealed packaging, pay attention to it. The key point is, of course, the release date and expiration date, the latter being desirable with a decent margin. In addition, study the composition: if there are “ripeners” in it, then bone-dissolving “chemistry” was applied to the trout, and although it may seem tastier this way, there will be no health benefits from this.
Subtleties of use
A good feature of trout is that it has practically no restrictions on consumption, and therefore, if your health does not imply any contraindications for it, you can almost completely switch to this fish. Such a product does not imply an overdose, the only thing worth paying attention to is the calorie content and balance of BJU, which must be observed in everyday nutrition so as not to harm health.
However, even diets for weight loss are sometimes based on the use of trout. It is worth paying attention to them even to those people who do not complain about the harmony of their figure, since such a menu allows you to lose weight not due to starvation, but due to the debugging of proper metabolism. A particularly good option for recovery is a two-stage weight loss diet, the first of which lasts only three days and allows you to simply determine whether you are okay with an unusual regimen. At this stage, the five-day diet involves a complete rejection of meat in favor of scrambled eggs and yogurt (breakfast), fruits (snack in the morning), vegetable soup or kefir casseroles (lunch) and cottage cheese with fruit (afternoon snack), but in the evening you can afford stewed trout with salad. The menu may change somewhat from day to day, but the general principle is clear.
If no deterioration is noticed in the first three days, the diet should be continued for another week with a slightly modified menu - the difference is that now the fish will be consumed three times a day. The feeling of hunger will not be familiar to you, since the foods included in the diet are quite satisfying and do not imply strict restrictions on the amount, however, the use of sweets is very limited in it - there should not be any desserts and even sugar in tea, and fruits are desirable with minimal sweetness and not too much often.
Remember that fish is best absorbed with an abundance of clean drinking water, and there may also be a lack of vitamin C in the diet, so it is recommended to consume ascorbic acid before breakfast.
Cooking methods
The use of trout in cooking is possible in various ways. Most often it is stewed, baked or grilled, sometimes it can be found salted or even pickled, but there are even more exotic ways to use it, for example, raw. If you are on a strict diet, you can cook it more modestly, for example, boil it, including steamed. To some, this may seem like waste, but from the same trout you can cook a beautiful fish soup.
The peculiarity of trout is that it goes well with a huge number of different ingredients, so an inventive culinary specialist has the opportunity to connect his own imagination and serve guests a dish whose recipe cannot even be found on the Internet. Regardless of how you decide to cook this fish, it is important to pay attention to the list of components that may be very relevant to improve the taste and aroma:
- seasonings- pepper, basil, sesame, ginger;
- greens- dill and parsley, lettuce and asparagus, celery, cilantro and rosemary;
- fat- any of the popular vegetable, as well as margarine and butter;
- sauces- soy, wasabi;
- fruit- mainly citrus fruits, as well as kiwi, plus olives and black olives;
- nuts- cedar or almond;
- vegetables- potatoes, tomatoes, carrots, onions, bell peppers, fresh cucumbers as well;
- other seafood- mainly mollusks, from other fish, perhaps anchovies;
- meat- bacon and sausage;
- dairy- almost any.
To more fully reveal all the notes of the smell and taste of trout, apple cider vinegar and dry white wine are often used as marinade components.
Recipes
There are a million ways to cook trout, but there are only three to consider, which will reveal the taste and aroma of the main ingredient in different ways and give an unforgettable experience.
Perhaps the most popular trout is baked whole in the oven, especially since any kind of this fish will do for such a recipe. However, if a marine variety is chosen, its dimensions do not always allow it to be placed in the oven as a whole, therefore its meat is often cut into pieces - the taste will not be lost from this.
To prepare such a delicacy, you just need to properly prepare the fish. A few additional ingredients are spent on a carcass weighing 400 grams: it is carefully rubbed with salt and pepper to taste, covered with a chopped half of a lemon (some pieces are advised to put in the belly), sprinkled with lemon juice and olive oil. It remains just to wrap the carcass in foil and send for 40 minutes in the oven, already preheated to 180 degrees.
You can improve this recipe a little by replacing the usual salt and pepper with more refined herbs, or add your favorite sauce to the foil. A good solution would also be to pre-marinate the trout, ingredients for the marinade can be, for example, cream, lemon, sour cream, ginger, thyme, orange, rosemary and white wine. All these components can be combined in any proportions and combinations.
Or you can fry trout steaks in Asian style - in soy sauce. To make it delicious, first prepare a special marinade - for this, mix 2 teaspoons of soy sauce, olive oil and sesame with 1 teaspoon of mustard and honey. The resulting amount of piquant seasoning should be enough for about the same 400 grams of fish - fill it with pre-cut steaks and leave to marinate for two to three hours. The peculiarity of frying in this case is that oil is not needed at all - it is completely replaced by the marinade, so it remains to heat the pan and hold each piece on it for 5 minutes on each side.
As in the case of baking, frying, of course, can also have its own characteristics, and this can be done in fundamentally different ways. In particular, in the same pan, trout is fried whole, and also without oil. In this case, pickling usually involves filling the inside of the carcass with herbs and salt, and the fish must have time to soak them before being sent to the pan.
If you decide to fry the whole trout, it makes sense to first roll it in flour or breadcrumbs.
Another great solution is homemade trout salting. In lightly salted form, the fillet of this fish can be added to salads and any other dishes, you can also enjoy it as a simple sandwich with bread. On average, a kilogram of fish requires 2 tbsp. l. salt and 1 tbsp. l. sugar, which are mixed until a homogeneous mass. The fish itself, divided into fillets, is first sprinkled with a small amount of lemon juice, and then rubbed with the resulting mixture on all sides, especially diligently doing this on the side that was outer for the whole carcass. After that, you still need to sprinkle the meat with pepper and send the fillet, cut into pieces, into a bowl with enameled walls and a spacious bottom.
A vessel with fish is covered with a lid, on which a press is placed on top, and in this form it is settled first for five hours at room temperature, and then for at least another half a day - in the refrigerator, already without a press. After that, salted fish can be considered ready, but first you need to drain all the juice and cut it into thin slices - this way it looks more aesthetically pleasing and easier to use.
It is advisable not to store such a product for too long, but there are many unusual ways to use it - in particular, very tasty pancakes are even prepared with slightly salted trout.
See the next video for more on the properties of trout.
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