The food industry of our time tries to facilitate as much as possible to modern hostesses a problem of cooking. So, in supermarkets a big variety of ready dishes is on sale: from completely peeled and prepared vegetables and fruit, the cut meat to the thinned-out small fish without stones. In this article we will consider whether the small fish without bones meets under natural conditions, whether it is possible from the anatomic point of view, what of them the most useful and tasty.
Fish without bones: truth or myth?
Time to discredit the myth about completely boneless small fishes came: in the nature there are no fishes without bones. It is physiologically impossible: each small fish has at least a spine or cartilages which hold flesh and do not allow to break up to interiors. However there are small fishes without small bones in a loin which anatomic are put so that to them enough large bones of a skeleton normally to function.
It is simpler to thin out and undress such small fish, she is safe for children (the risk of traumatizing is excluded by the smallest stones). Usually in sea fish (who is generally used in the food industry) less bones, than in river, but they are stronger. That each of them has stones also the popular wisdom says — for example, the proverb of Fish without bones or Without bones is not be known to all and do not eat a small fish.
About clear advantages
Unconditional plus of a small fish who has no developed bone grid with the smallest sprouts is that it is easier to undress it, and it is rather safe what we already mentioned. From all the sea and river fish used in the food industry, strong positions were taken by those types which have no small stones, the consumer does not want to spend a lot of time for a razdelyvaniye of a bony product.
Learn what fish the most useful how to choose fish as to fry her and whether cod-liver oil is useful.
Of course, it does not mean that bony types are less tasty, on the contrary, from them more saturated broth turns out, and they surpass some low-bone types in tastes. But only true fans and judges of a fish product are ready to spend a large number of time for cleaning and a razdelyvaniye for example, small fry and a bream. It is safer to use also less bony types in food — the possibility of ingestion of small stones is excluded.
Fish without bones: top of 10 views with names and photo
We represent the rating of the least bony small fishes met in the nature.
Shark
This cartilaginous small fish of the big sizes lives in many oceans of different parts of the world. Not in each country she is eaten therefore it treats delicacies. The main feature is that her skeleton consists not of bones, and from accrete cartilages — their mobility causes speed of movement and sharpness of a grasp of a shark. Conditionally it can be carried to boneless small fishes, in fact it also has no bones. It is simple to undress this animal: thanks to the big sizes of a cartilaginous skeleton to get it from flesh does not represent work.
Whether you know? The biggest fish in the world is the whale shark — its length can reach up to 20 meters, and weight — over 30 tons.
Beluga
The largest of freshwater types — can reach in length up to 9 meters. It is widespread in the Azov, Black and Caspian seas and also in Danube, Dnieper and other rivers. The skeleton of this sturgeon fish consists of cartilages and one bone chord which has no small branches of stones in pulp. At the expense of it a skeleton of a beluga rather fragile and rather weak that, however, is plus at a razdelyvaniye of this look: the filirovaniye of a beluga does not require a lot of time and efforts, cartilages are taken out very easily. At the same time, it is not so simple to regale on a beluga: she is included in the International Red List as a rare species.
Starred sturgeon
This deep-water small fish with the characteristic narrow, extended body also treats sturgeon — has the similar structure of a skeleton. The lack of big bones (the skeleton also consists their cartilages and a bone chord) and tasty meat explain its high ratings on the use in the food industry. The valuable industrial starred sturgeon lives in Danube, Volga, the Black Sea and Don.
Important! It is necessary to buy fish only from the checked producers. The low-quality small fish and her calves can be a source of various bacterial infections and worms.
Sterlet
Sturgeon small fish who is found mainly in the Black and Caspian Sea. Has no small stones — the skeleton consists of accrete hryashchik and the uniform basis — a chord (it resembles a twisting cord in all length of a body of a sterlet superficially). Such skeleton has no characteristic bone vertebras — hryashchik form similarity of vertebral departments. This small fish so tasty that she is caught when she does not manage to gain yet the maximum weight because of what her population was considerably reduced recently.
Sturgeon
The freshwater sturgeon belongs to the class of luchepery. It is widespread in limits of an average belt of Europe. It is remarkable that he carries out a certain part of the life in the seas — it occurs during spawning. A sturgeon — the real long-liver: some individuals lived up to 100 years! As well as at the majority sturgeon, the skeleton of this small fish has no bone vertebras: it consists of cartilaginous departments. Bone plates nevertheless meet in a body of a sturgeon, however, it does not prevent to rank it as the least bony species of fish.
Whether you know? The boniest river fishes are a rudd, a bream, a guster. The least bony freshwater is a silver carp and a pike perch.
Thorn
This sturgeon individual is also popular fish industrial unit. Lives in the Azov and Caspian Sea, however can cross to the rivers for the work of posterity. Its skeletal frame consists of 5 rows of bone guards (plates), and the small fish has no bones which here are fully developed. In view of huge popularity in the middle of the 20th century, population of a thorn was so reduced that now it is included in the Red List, and it is authorized to catch it no more than 6 tons per year.
Whiptail
This deep-water luchepery individual generally inhabits the Pacific Ocean. Has nonconventional appearance: a tail part very thin and long because of what the head department seems unnaturally big. A whiptail — very useful small fish containing a large amount of vitamins and minerals, however because of very sharp dangerous scales it is not caught commercially, and sell in already cut or thinned out look. The skeletal grid is poorly developed and generally consists of a long tail bone. Fillet — gentle-pink, soft, without small stones.
Burbot
The Treskoobrazny burbot prefers exclusively freshwater reservoirs. It is widespread in waters of Europe, Mongolia and China. His skeleton has the bone reasons, however in the majority are cartilaginous formations. In a loin of a burbot there are no small stones, scales not sharp, meat tasty and useful, besides the burbot is very prolific that allows to catch it in large volumes.
Eel
The eel has several subspecies, but generally all of them treat sea predators. Distinctive feature of an eel — a characteristic serpentine little body which has no full-fledged bone skeleton: it is soft, pliable, in it there are no characteristic bone minerals. Though there is a lot of vertebras (up to 150), but there are no edges and there are no small stones. These small fishes float, moving like snakes. Meat of this delicacy is tasty and nutritious, is traditionally used in Japanese cuisine.
Mullet
The mullet — a sea luchepery small fish closes the rating of the least bony fishes (who, by the way, has about 17 subspecies). Prefers warm reservoirs of America, Australia, the Southern Asia. The skeleton consists of large plates on which there passes the spinal cord — small stones are absent. Mullet meat low-fat, very tasty thanks to what it is used for preparation of various dietary dishes.
We eat without effort: fish with large bones
The fact that the listed species of fish have no small stones considerably facilitates their razdelyvaniye and cooking. It is only enough to extend the large ridge (which as we found out, can not have a full-fledged bone tissue), and meat will be almost ready for further processing. Certainly, the small fish with the developed bone grid is also used in the food industry, however such fish, generally use for fish soup, fish cutlets, it is dried or dried, and here you will seldom find crude fillet of bony fishes on shelves of supermarkets.
We choose tasty sprats.
How not to get on the swindler: rules of the choice of a small fish without bones
It is necessary to remember that boneless fishes, per se, in the nature do not exist (we already found out that even the least bony fish has at least hryashchik and a skeleton) therefore it is necessary to be rather informed on what types the least bony. If you saw, for example, accurately cut, fresh fillet of a sturgeon — it is possible to buy such fish, in her meat there are no small stones, but if offer you the beautiful, not torn fillet of a bream without bones - it is an alarm signal: such small fish has many smallest stones which cannot simply be taken accurately manually.
It will be interesting to learn - how tasty to prepare a grouper, and fresh fish fish soup.
Therefore swindlers and not respectable producers use dangerous chemical solutions which dissolve small stones. Not to be necessary to say that chemicals and poisons at the same time get into meat of fish what can cause poisoning subsequently (especially in children). To avoid purchase of low-quality fish, it is necessary to get it only in the certified sales outlets. The best fresh small fish is live therefore to be confident in quality and freshness of a fish product for 100%, it is better to buy her in such look and to undress her independently, or to ask that it was cut in shop at you.
What fish very best
Having considered main types of the least bony small fishes, now we suggest to learn what of them is very best useful, tasty, safe, dietary, cheap and expensive.
To contain in fish such vitamins and minerals as: vitamin A, B1, V2, V3, V6, V9, V12, S, D, E, and minerals - potassium, phosphorus, sulfur, chlorine, sodium, magnesium, calcium, iodine, zinc and fluorine.
Useful
The most useful is such small fish who contains a large amount of cod-liver oil and differs in rather young age, living at the same time in sea reservoirs. To all these criteria there corresponds the tuna. Its meat is pure protein, and contains many useful minerals. Not less high rates of usefulness at a salmon and a trout — these fishes very well influence work of heart of the person, saturate an organism with necessary fatty acids, strengthen nervous system, develop intelligence and memory, prevent cardiovascular diseases. Besides these advantages, such fishes have very pleasant taste that does them by the most popular types.
Safe
The safest fish (especially for children) is the tuna as in its meat there are no parasites at all. One-year-old children can enter such fish into a feeding up, a huge number of useful minerals well influence development of the baby. Moreover, the tuna does not cause allergic reactions. It is proved that the pregnant women including fish in a diet (including a tuna), gave birth to healthier and developed children. The tuna in a razdelyvaniye and processing is convenient: it does not contain small bones that facilitates process of its preparation.
It is important! Though the tuna is a hypoallergenic product, you should not give it to children with an allergy to any other product (whether it be milk, a citrus and so forth) as it can increase risk of manifestation of undesirable reactions.
Expensive
Level of high cost of fish depends on her parameters, the number of caviar and frequency of spawning. One of the most expensive fishes by right consider a beluga. Besides that it is included in the Red List, she also seldom brings forth offspring: so, the beluga albino can spawn only 1 time in 100 years! The largest in the history the caught beluga had weight more than 1000 kg, and calves in it there were about 300 kg. Such copy for 1934 cost more than $300,000. Only the shark surpasses in the price a beluga, perhaps: one Iraqi billionaire paid for an individual of a white shark 10 million dollars, and not to eat it and to make the embalmed mummy of a shark. This idea was unsuccessful and the effigy began to spoil because of what the rich buyer had to get rid of it, having lost the spent money.
Cheap
The cheapest boneless small fish in supermarkets is a sardine today. It is generally sold in a tinned look. The hake, a cod, bull-calves, a pollock are rather inexpensive. However the cheap, as well as 100 years ago, still remains the small fish who is independently caught on fishing.
It is interesting to learn about useful properties of a fish milk, shrimps, caviar and a flounder.
Dietary
The most dietary small fish is the least fat. River fishes, a hake, a cod and a pollock treat that. Their rather rigid and dry, in view of lack of fatty acids therefore the caught copies generally dry or smoke meat and to receive the most dietary such fish dish, it should be boiled without addition of oil and salt.
Tasty
It is difficult to define the most tasty fish. Each person has different flavoring preferences: someone likes fatter small fish, another prefers exclusively red fillet. The salmon, a salmon, a trout, a bream, luvar (a delicious small fish) and a tuna are considered as leaders in excellent tastes. These types enjoy the greatest popularity at ryboyed, and in addition are really useful and very tasty.
Whether you know? The most dangerous fish in the world — a small fish fugue. In her paunch there is a poison which is capable to kill the person instantly. However in Japan this delicacy is popular: there are many thrill-seekers ready to pay the large sum to try the fugue.
Whether it is possible to prepare fish with bones safely
Of course, you should not put an end to bony fish — from her it is possible to prepare very tasty dishes too. The main rule for such fish product is heat treatment (to secure itself against traumatizing by stones, they should be softened by steaming, a prozharivaniye, cooking or crushing of meat in forcemeat for cutlets). You should not use fish salty or smoked entirely and furthermore to give her to children as risk to choke with the smallest parts of stones it is very big. In general, practically any small fish — one of the most tasty and useful products which use well influences an organism and a huge variety will allow each person, depending on his flavoring preferences, to pick up to herself a small fish for taste.