Chub fish

The freshwater chub fish is a prominent member of the carp family. One of the distinguishing features of this fish is its attractive appearance. On the back, the chub is dark green, almost black in color with silver-yellowish sides. The pectoral fins of the chub fish are colored orange, while the ventral and posterior passages are characterized by a reddish tint.

This is a fairly large fish that, with an average length of eighty centimeters, can weigh eight kilograms. Nevertheless, two-kilogram individuals can most often be found. The massive head of the chub fish, which is somewhat flattened from above, easily distinguishes this freshwater among the numerous representatives of the spruce genus.

Due to the fact that chub fish is a predator, there is an opinion that its meat is not very tasty, since it feeds on absolutely any prey. In addition, the smell of tire comes from it, and many small bones are present in the meat itself. However, these and some other troubles are easily neutralized when cooking chub fish meat according to all the rules.

By the way, chub fish is used quite widely for culinary purposes, and having cooked, its meat often turns out to be even tastier than bream and ulcer meat. One of the simplest and most popular recipes regarding the preparation of this fish is baking chub along with vegetables in foil. Moreover, in order to eliminate the unpleasant obsessive smell of tire, you can marinate the fish with a pour made from lemon juice, garlic and aromatic herbs, and then leave the meat for several hours.

Chub fried on a grill or frying pan is quite popular in cooking, as well as baked fish in the addition of a variety of spices and sauces. In addition, many probably cook chub stewed with vegetables in sour cream. An unusually tasty ear comes from a chub. And the meat of this fish is very good marinated or salted with vinegar and spices.

The cooked chub meat goes well with boiled potatoes, kvass, low-salted cucumbers, green sweet peppers and some pan-fried pieces of white bread. Fresh cucumbers and tomatoes, lemon wedges, green lettuce leaves or pieces of pita can be used to decorate ready-made chub fish dishes.

Often on the shelves of domestic supermarkets, markets and mini-stores you can find chub fish in frozen form. That is why when purchasing it, carefully look at the expiration dates. This is due to the fact that this type of fish deteriorates too quickly, regardless of where it is stored - in water or outdoors.