Muksun fish

Muksun freshwater fish belongs to the genus Sigov from the Salmon family. The habitat of this fish is the rivers of Siberia along with the lakes of the Taimyr Peninsula and the desalinated bays of the Arctic Ocean. However, in the largest quantities it lives in the Ob-Irtysh basin - the catch of this fish there was about one and a half thousand tons, and sometimes higher.

It is worth noting that despite such gigantic catch volumes, the extinction of the muksun fish population does not threaten at all. The fact is that these representatives of the Salmon are able to reproduce without problems in captivity, which is actively used by businessmen who annually produce countless fry into water bodies.

On average, the length of muksun fish can reach about 75 centimeters, while its weight varies between 6-8 kilograms, although it also happens that individuals are caught, the mass of which reaches 13 kilograms or more. The body of the muksun fish is distinguished by a silver-blue color: on top it is darker, while it gradually brightens downward.

This permanent inhabitant of icy Siberian rivers is characterized by natural protection against cold: the carcass of muksun fish contains a reliable layer of fat, which directly contributes to the fact that it can survive long harsh winters. By the way, it is precisely due to this fat layer that muksun fish meat is distinguished by a tender and juicy taste at the same time.

Muksun is considered a delicately sourced and valuable commercial fish. It is no secret that this fish is an ideal gastronomic "material" for cooking of any category: both for beginners and experienced chefs. In general, there is an opinion that muksun fish simply cannot be spoiled - it always turns out to be appetizing in any form. That is why it is customary to prepare dishes from the simplest snacks to true culinary masterpieces. However, salty or smoked muksun is considered to be the most delicacious and refined meal from this river fish, serving as the perfect snack for any occasion.

It is impossible not to mention the famous fish delicacy called sugudai, which is prepared on the basis of muksun fish. To make it, cut into pieces fish is marinated in bulb onions and lemon juice with the addition of ground pepper and salt. It is enough to leave the meat to soak in the marinade, after which, mixing the meal, you can serve sugudai to the table without any culinary processing.

The main rule that must be adhered to when preparing muksun fish is not to add excess oil to it - butter or vegetable. In fact, this fish itself is characterized by increased fat content, so it does not require additional similar additives. Even cooking muksun fish is advised by culinary experts on a grill - according to anyone, it will not become dry.