Taimen fish

Taimen fish belongs to the salmon family and is distinguished by an elongated narrow body, somewhat flattened laterally and above the head, the sleep of which is a large powerful mouth with large teeth. By the way, in its structure, the head of the taimen resembles the head of a pike, in connection with which this fish is often called a red pike. As a rule, in adulthood, the length of taimen fish reaches 60-70 centimeters with a mass of 4-5 kilograms, but you can often find larger individuals.

As you know, in terms of its food and culinary qualities, taimen fish is practically in no way inferior to meat, and sometimes even surpasses it. This concerns ease of absorption, which is an important advantage of this fish.

Taimen meat is especially tender due to intermuscular layers of fat, the location of which, like their amount, in certain areas of the fish body is not constant and depends on the period of life of the individual. In addition, despite the fact that fish taimen meat is less fatty than, for example, salmon, it is unusually tasty.

Many culinary experts claim that the younger the fish, the worse the quality of the meat - it is skinny and tasteless, while mature individuals are fatter and more fleshy. On the other hand, too large and old fish are also not in high esteem - they have rather rough and not very tasty meat.

Meanwhile, large taimen fish, with moderate salt, is saturated with their own fat, gaining a special taste - it ripens and becomes a number of the best gastronomic products. As a rule, low-salted taimen fish meat is used by culinary experts in the preparation of cold snacks, salads and many other meals. Due to the absence of heat treatment, such fish products retain a mass of valuable substances for the human body.

Interestingly, the crown dish of the fishermen of Siberia is considered to be the boiled heads of the taimen fish, in which absolutely all parts are used. No less valuable is boiled taimen, for the preparation of which the largest and fattest fish is best suited - it is cut into parts and poured with salt water, after which it is boiled over low heat. Baked potatoes or wild garlic salad are most suitable for boiled hot fish taimen, and horseradish with vinegar or fried mushrooms is excellent with cold.

Taste qualities and taimen fish are highly appreciated on a spit, which is usually cooked by cutting it into large pieces, sprinkling salt and allspice, holding it over hot coals, occasionally turning and pouring melted butter over butter. They eat this unusually delicious dish with fresh green onions.

In addition, taimen fish makes an excellent filling or jellyfish, good smoked, both hot and cold. Taimen fish baked in mustard with breadcrumbs is called an exquisite dish.

It is impossible not to mention another specialty dish of taimen fish - "crystal broth, " which is obtained from boiled fins and heads. When chilled, the broth is strained and brightened with raw egg protein, after which dried dill and hot pepper pods are added to it. It is customary to drink "crystal broth" in mugs, sprinkled with breadcrumbs or crispy loaves.