Veggie - Preparation, Calorie Content, Properties, Nutritional Value, Vitamins

The ratio of BJU in the product

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Description

The vendace is 13-20 centimeters in size. Particularly large individuals can reach 35 centimeters in length. In shape, vendace looks like herring, its body is somewhat compressed on the sides, the upper jaw is shorter than the lower one, and there is a notch on the lower jaw. The body of the fish is covered with large scales, the sides are silvery, the back is gray-blue, the belly is white. The fins of the fish are white, except for the dorsal and caudal fins, which are gray.

Habitat features of vendace

The vendace prefers to live in cold northern waters. Therefore, in Russia it can be found mainly in large lakes, such as Onega, Ladoga, Beloe, Pleshcheyevo, Chudskoe, Pskovskoe. Sometimes it is found in rivers, and lives in the Bothnian and Finnish gulfs of the Baltic Sea.

Vesel prefers deep areas with a clay or sandy bottom. The fish avoids shallow and warm water. In addition to Russia, vendace can be found in Scotland, Denmark, Belarus, Germany, Scandinavia, Finland.

The fish feeds mainly on small crustaceans (cyclops, daphnia, etc.). To get food, vendace often swims in flocks to a shallow depth.

Fish spawning begins in late autumn or early winter. In the northern lakes, fish spawn a little earlier - at the beginning of September, and in the Peipsi and Pleshcheevskoye lakes - from mid-November to mid-December. The caviar of vendace is small and only 1.5 millimeters in diameter, but at the same time it is quite numerous - 3600 eggs in females. The ability to reproduce in fish appears already in the second year of life, when its size reaches about 7 centimeters.

The most evil enemy of vendace in nature is stickleback, which feeds on young growth and caviar of this fish.

Despite its small size, vendace is a valuable fishing item. Vendace can be cooked in almost any form - fried, smoked, salted. Fish caviar is also considered a valuable food product.

Vendace is caught with the help of nets of various designs, but fish very rarely come across a hook. In Russia, the fish is on the verge of extinction due to massive poaching, but in Germany it is bred in special reservoirs.

Composition and calorie content of vendace

Fish contains water, proteins and fats, as well as minerals: fluorine, magnesium, zinc, phosphorus, nickel, histidine, calcium, chromium, chlorine, molybdenum; vitamin PP.

Vendor meat is rich in omega-3 acids, as well as calcium and phosphorus. In this combination, the absorption of calcium occurs with the best return for the body.

Another important advantage of vendace is its high magnesium content (175 mg per 100 g of product).

In comparison with other freshwater fish, the calorie content of vendace is quite low and amounts to 78 kcal per 100 g of product. Therefore, the use of vendace is perfect for a dietary menu.

The benefits and properties of vendace

As mentioned above, vendace contains omega-3 polyunsaturated fatty acids, which tend to degrade quickly, making the fish a perishable product. The shelf life of fresh vendace should not exceed one day, and it is better to store it in ice.

In the 15-18th centuries vendace was a privilege of the tsarist table, dishes from it were even an integral part of the ritual of coronation to the kingdom or to the Moscow principality. And, it is true, the nutritional properties of vendace provided adequate nutrition for the muscles and heart, as well as brain cells. The combination of elements such as histidine and magnesium in fish meat stimulates the nervous and immune systems.

And so that the fish can be transported over long distances, it is deeply frozen, which allows it to preserve its useful qualities for a long time. The small size of the fish is more than offset by the small number of bones - no more than 9%. All useful and nutritious properties of fish are preserved even when salted or smoked.

Vendace cooking methods

There are a variety of ways to prepare vendace. It is appreciated smoked, salted, fresh. It can be used to prepare such dishes as "Homemade sprat from vendace", "Ryapushka marinated", "Ryapushka fried with sour cream", etc.

It is this fish that forms the basis of the traditional Finnish dish - pie, which is made from unleavened fried dough.

And here is one of the ways to cook vendace: wash the fish thoroughly, remove the skin from it and let the water drain. Put the fish in a saucepan, scald with boiling water and cook for a while, stirring occasionally. When the fish is cooked, cool it down. At this time, prepare a dressing of bay leaves, vinegar, finely chopped horseradish and salt (all components must be boiled). Transfer the fish to a clean container and sprinkle with dill, bay leaf, allspice, top with dressing and let it brew for several days. When the fish is well saturated with vinegar, press it down and leave for another two weeks.

Interesting facts about vendace

On the coat of arms of the city of Pereslavl-Zalessky, smoked vendace flaunts.

Ryapushka, which lives in Lake Pleshcheevskoye, used to be included in the menu of tsars and was part of the coronation dinner. This lake was home to especially large and fatty fish that could not be caught and sold. In case of disobedience, the fish fishermen were threatened with the death penalty.

The most favorite fish of the Finns is vendace, which is usually prepared at every street festival, after being rolled in flour. It is fried in Finnish reps oil with the addition of butter.

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