Sea rooster fish

Sea rooster fish is considered one of the most attractive and original fish that live in the waters of the Black Sea. So, the body of this fish is distinguished by a brick-red tint of color, while the gill fins of the sea rooster are so huge that they resemble wings.

The colors of these fins simply do not lend themselves to description: iridescent with a bluish-lead tint, a blue border runs along their edges, on which you can see red threads or glasses. The combination of such bright colors in the colors of fish sea rooster simply amazes harmony and beauty.

The sea rooster is characterized by a huge head, which is distinguished by an outstanding, flat forehead and a huge upper lip overhanging the lower one. Above each eye of the fish, the sea rooster has a spike. The gill fins, which are three rays, are devoid of membranes and look something like legs. By the way, moving on the surface of the soil, the sea rooster fish actually uses them for sharp shocks from the bottom when hunting.

This species is classified as predatory fish, while the sea rooster prefers to stay mainly in the bottom water layers. The favorite habitats of this fish are sandy progalins at a depth of thirty meters. The basis of the diet of sea rooster fish is the sultanka, which also lives in the bottom layers.

Regarding the taste of fish, sea roosters can be said that this is a truly excellent gastronomic product, the taste of which is quite difficult to explain in simple words. For example, many connoisseurs of this fish compare the taste of a sea rooster with the characteristic taste of sturgeon. The tender and rather fatty meat of this fish, like that of sturgeon, is practically devoid of bones, not counting the ridge.

Some culinary experts advise to bake or cook (let) sea rooster fish, but it is better not to fry it. The fact is that the snow-white, dense meat of this fish, which does not fall apart during heat treatment, in fried form turns out to be somewhat dry and therefore needs to add sauces. A fish white sauce is best in fried fish, instead of which you can also use mayonnaise or add some sour cream to the pan in the last couple of minutes of frying the fish.

The culinary advantages of sea rooster fish have been known since ancient times. An ear from sea rooster fish is especially tasty, in particular, without it it is impossible to imagine the famous Marseille bouillabaisse soup, in which it is this fish that plays the first violin.