Fish gerbil: description, recipes and photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Gerbil fish is not well known to lovers of the gifts of the seas and oceans. Preference is usually given to larger breeds that are familiar to eaters "by sight". Meanwhile, everyone who has tried sea fish gerbil highly praises its taste. And researchers have found that it is, among other things, also very useful.

Biological Data

Gerbils are perch-like and there are six varieties. Basically, these are medium-sized fish, growing 25-28 centimeters in size. But there is also a large sea fish gerbil, 36-40 cm long.

The body of these aquatic inhabitants is narrow, slightly compressed on the sides. The head is quite small. Gerbils live in flocks, often numbering hundreds of individuals. The gerbil is a coastal fish, it does not swim further than a depth of 100 meters. It feeds on plankton, small crustaceans and fish fry. During the day, it migrates up and down in the water column: at night it rises to its surface, during the day it prefers to stay near the bottom. Gerbil fish, photo of which is postedin the article, is a valuable element of the food chain: in the summer off the coast of Kamchatka and other habitats, many fish species, seabirds and some mammals feed on it. And people are showing interest in it: in Japan and China, industrial fishing for gerbil is carried out - wonderful snacks are obtained from it.

Funny habits

According to one of the versions, the gerbil fish got its name for a way to escape from predators: in case of danger, the whole flock instantly burrows into the sand. When ichthyologists first saw the "disappearance" of the school, they were amazed at the speed and coherence of the actions of its members. Slow motion showed that each gerbil, making sharp movements, screwed into the bottom with its tail, and only the tip of its head remained sticking out of the ground.

Sea gerbil fish: useful properties and contraindications

Like other marine fish species, this fish is a source of omega acids, which are known to lower bad cholesterol levels in the body, stimulate the brain and prevent the development of a number of dangerous diseases.

Besides this, the gerbil is a fish that is a storehouse of vitamins. Their list includes almost all B vitamins, vitamins A, PP, K, D and E. It also supplies the consumer with minerals, the most valuable of which are selenium, manganese and phosphorus.

Gerbil is also interesting because it contains easily digestible proteins (18 percent of the total mass) and very little fat - less than 2.5 percent. As a result, the calorie content of fish is 97 kcal, whichclassifies it as a dietary product.

But the gerbil fish has no contraindications for eating. Unless a person has an individual intolerance to the product. But in this case, he will avoid the fish in principle.

How to cook gerbil fish: the easiest way

An elementary option, thanks to which the result is simply delicious, is frying. The main thing is not to overdo it with spices during execution: the fish has its own pleasant aroma. Experts recommend limiting yourself to only s alt with the addition of a small amount of garlic.

Traditional cooking principles: season, roll in flour - and into the pan. In order not to suffer with the processing of each fish (still, gerbils are small), the cooks act cunningly: they pour flour into the bag, lay the product and shake it several times. The gerbil fish is fried pretty quickly.

Cheese omelette hat

For this dish, high-quality fish is taken that has not been frozen. In addition to gerbil, catfish, pike perch, cod or halibut are also suitable for him.

It will take a little more than half a kilogram of cleaned, washed and dried fish. We will cook it in portion molds for baking. Pour a little vegetable oil into each and place the gerbil. S alt the fish and lightly sprinkle with squeezed lemon juice. Pour the egg-milk mixture on top (per serving - one egg and a couple of tablespoons of milk). We rub a little cheese on top, sprinkle it with a mixture of ground peppers and decorate with olives or pitted olives. We put in the oven until ready. The exposure time is determined by the size of the fish pieces and baking dishes. Most often it fluctuates between 20 and 35 minutes.

Vladivostok style pancakes

Cut the cut gerbil into smaller pieces. It can be passed through a meat grinder, but such processing is not welcomed by everyone: it may turn out to be too “sluggish” base. We drive the eggs into the fish mass, pour in the flour and add the chopped onion-feather. The result should be a mass like pancakes, only interspersed with fish. S alt and spices are introduced at your discretion. Fry like regular pancakes.

Japanese recipe

Inhabitants of the Land of the Rising Sun know a lot about gerbil fish. And they offer everyone to try a dish prepared in the traditional Japanese way.

We take two kilograms of peeled fish and carefully wash it. The easiest way to do this is with a colander: put the carcasses there and carefully rinse under running water at least three times.

While the water drains, chop fresh and peeled ginger root into thin strips.

Pour 400 ml of soy sauce and half as much mirin into a saucepan. Help for those who are not in the know: mirin is rice wine, very sweet and quite strong (about 14 degrees). If desired, you can choose any replacement. But it’s better not to waste time on trifles and buy the “right” ingredient, otherwise the taste will turn out to be unpredictable. Dissolve sugar in the sauce. According to the original recipe - 600 grams: the fish should be caramelized in it. If you are afraid that it will be too sweet,experiment with small amounts of gerbil first.

When the sugar dissolves, dip a little ginger into the composition. When the sauce boils, we are engaged in laying the fish. Layer of carcasses - sprinkling with ginger - the next layer of carcasses. There should be a fish on top.

Cooking on a fairly high heat for about forty minutes. Stir from time to time; in the process, in no case should you use a spoon. Ideally, sticks are used; in extreme cases, a wooden spatula is suitable. Stir very gently so as not to overwhelm the gerbil and turn it into a mush.

Finishing touch: take the saucepan by the handles and gently shake to evenly distribute the remaining sauce.

This exotic can be eaten as an independent snack. And you can add rice to it.

About snacks

A real gerbil fish snack at home, as they say, cannot be cooked - some technological difficulties. Experts advise connoisseurs of such snacks for beer to buy ready-made. But the gerbil can be cured like any other fish. To do this, the carcasses are stacked in layers, abundantly sprinkled with s alt. After a day of standing in a cool place, brine will appear. At this stage, the gerbil is pressed down with oppression. After another two days of s alting, the carcasses are washed, soaked for four hours in clean water and strung on a wire. We hang the so-called chalk in a ventilated place; to protect against flies, we cover the “exhibition” with gauze or a thin natural cloth. The gerbil will dry for at least four days. Maybe longer, if it's already cool enough. Starting from the fifth day, fishyou need to check for readiness: an overdried gerbil is unlikely to please you with its taste.

Ready-made "drying" should be kept cool. To preserve the taste and aroma, it is recommended to wrap the fish in paper - so it will not be saturated with foreign odors and will not lose its structure. And get it when it is scheduled to watch football with beer.