Wobla jerky

Wobla fish are in stable demand and popular among the inhabitants of our latitudes for a fairly long period of time. Wobla or Rutilus caspicus belongs to a species of fish that live mainly in the Caspian Sea. This type of fish belongs to important commercial species that are harvested on the Volga River.

Science knows two main types of wobble fish - river and sea. In addition, depending on the habitat, the following flocks or subspecies of wobla fish are distinguished:



Azerbaijani wobla is common in the southern and western parts of the Caspian Sea;

the North Caspian wobla lives in the northern parts of the Caspian;

Turkmen wobla is found in the southeastern parts of the Caspian Sea.



By their unique biological nature, wobbles are considered to be flock fish that feed mainly on small invertebrates. It is noteworthy that in the old days in Russia, exclusively noble fish species became fishing objects. Therefore, often the wobble, which fell into the seines, was released back into the water or left to deteriorate on the banks of water bodies.

It is believed that only in the XIX century even large industrialists turned their eyes to such fish as wobla and began to conduct its active extraction. Of particular value was not only the vobla itself, but also the caviar of the fish. Until now, the wobble is most often sold in a ready-to-use form. Usually, the wobble is dried, salted or smoked.

Cured wobble is considered a Russian national snack for beer or fish snack. Dried wobble is calibrated and packed exclusively in hand, so as not to harm the taste and consumer qualities of the product. The calorie content of the cured wob may vary depending on various circumstances. The initial chemical composition of fresh fish and the amount of fat in its meat have the greatest impact on the calorie level of cured wobble.

However, the average caloric content of cured wobble will be 88 Kcal, which are produced per 100 grams of fish product. In the process of cooking cured wobble, the fish goes through several main stages. Initially, the fish is salted and then dried in well-ventilated rooms. As a rule, large and rather fatty fish individuals are used for the production of cured wobble.

Under the influence of the environment, namely the air and the sun, the fish gradually dehydrates, and the wobble meat acquires a distinctive taste. Cured wobble can be eaten without any additional processing. It is also worth noting that cured wobble is good and that the main thing is stored for a long time.