Muksun photos. Fish Moxun: benefits and properties. How to cook Moxun and recipes. Muksun - Ways of fishing, bait
Siberia is Muksun, belonging to the Sigov family (which also belongs to Omul, Sig, Chir and many other fish). Typically, Muksun's length is 40-45 cm, and a mass of about 2-3 kg. Separate individuals reach the length of 75 cm and weight up to 8 kg. Since it is North Fish, Muksun lives in almost all major Siberian rivers: in Irtysh, Obi, Yenisei, Lena, Lakes on the Taimyr Peninsula, as well as in the desalinized water of the Orsk and Yenisei lip. Muksun spreads across the territory of Siberia unevenly, preferring cold and clean water. Most Muksun lives in the Orsk and Taza lip, as well as in Yenisei.
The composition of the Moxun's diet depends on the season. In summer, Moxun fish feeds mainly bottom crustaceans and molluscs. The main food in winter is zooplankton.
Like other semiconductors, the Moxun fish from coastal waters to the spawning site performs multi-kilometer migrations. Typically, the nonsense of Muksun begins immediately at the end of the ice drift. Lifting downstream, the places of its spawning station Muksun reaches only by the fall (end of September-beginning of October). The same spawning begins with the beginning of the formation of first ice (usually in October) and ends when the water temperature decreases to 4 ° C (i.e. somewhere in November).
For Muksun, it prefers a place where the bottom is pebble or sandy, and the flow is quite fast. The amount of caviar depends on the size of each particular individual. By the way, not every year comes to Svostny Muksun. During his life, the fish molds caviar several times (usually three or four). And the fact that the female males becomes about ten years, and females are even later, makes Muksun very vulnerable to man. That's why fish need reliable protection.
Most and Siberia catching Moxun is prohibited. Yes, and where it is permitted, the catch is carried out by fishing brigades on the basis of a license and strictly in limited quantities.
As for sports fishing, Muksun is usually caught on a fly. It is worth noting that this is a very capricious fish, and therefore for successful fishing it is necessary to accurately pick up the bait corresponding to the feed base of a particular reservoir. Therefore, caught on the fishing rod or spinning Muksun - a fish, the photo with which is the subject of a special pride of a fisherman.
From other Sigov Muksun is distinguished steeply climbing. Boca in Muksun Silver, the back is dark, and the abdomen is light white.
Like all inhabited in cold water, Moxun fish is very fat. Juicy, gentle, fast and high calorie meat, except for fatty acids useful for the body, contains many nutrients and trace elements. It contains substances such as chromium, zinc, molybdenum, as well as useful copper and bromine and bromine system for the nervous system.
From Mucsun you can make an incredibly large amount of delicious and useful dishes. It is fry, boiled, salted, smokyat and even eat in the raw form. Frozen Moxun when defrosting retains all its nutritional properties.
The desired bays of the Arctic Ocean, in Lakes on the Taimyr Peninsula. The most numerous in the Ob-Irtysh basin, where the catch exceeded 1.5 thousand tons. The diet consists of mollusks and bottom crustaceans. It spawns in the fall, in October - November. In the spring, the larva rolled off from spawning into the lower rivers and estustaries.
The number of Mucsun in recent years has been dramatically reduced due to the mass poaching catch, especially in the Obska and during the period of spawning migration. Muksun is an object of artificial reproduction and commodity fish farming.
Food qualities
Muksun is considered valuable fishing fish, delicacy. Especially good Moxun in a low-headed form. Fresh Mucsuna you just need to sprinkle with salt and put on the pocket for 8-10 hours. It is also one of the species used for strikanic.
Notes
Links
Wikimedia Foundation. 2010.
Synonyms:Watch what is "MUKSUN" in other dictionaries:
Muksun, Mutsun, Ma (o) xsun husband. Siberian Sig, Salmo Muxun, Humpback Sig, Fish, similar to Pelm, and even more on a shockura or cig. Mucsune, new, referred to him, prepared from it. Muksunnik, Muksuna lover; Mukzunniki, deer, ... ... Explanatory dictionary of Daly
Sig, family salmon. Dictionary of culinary terms. 2012 ... Culinary Dictionary
Muksun, passing fish (Sigi family). Length to 75 cm, weight up to 8 kg. It dwells in the desalinated waters of the Arctic Ocean. Spare in rivers. On the Peninsula Taimyr lake form. Valuable object of fishing and breeding ... Modern encyclopedia
Passion fish of siga. Length up to 75 cm, weighs up to 8 kg. In the desalinated waters. Ice OK. Spare in rivers. On P. Taimyr lake form. Valuable object of fishing and breeding ... Big Encyclopedic Dictionary
Muksun, Muksuna, husband. The same as Maxun. Explanatory dictionary of Ushakov. D.N. Ushakov. 1935 1940 ... Explanatory Dictionary Ushakov
Muksun, a, husband. Northern freshwater fish, siga. Explanatory dictionary of Ozhegov. S.I. Ozhegov, N.Yu. Swedov. 1949 1992 ... Explanatory dictionary of Ozhegov
- (Coregonus Muksun), semi-pass fish of the genus Sigov. For up to 75 cm, weight up to 8 kg. Top, the jaw is longer than the bottom. Zhebachny stamens 44 65. It dwells in the desalinated and pre-watered waters. Ice OK.; On spawning goes to the Siberia River (from the punishment to Kolyma). ... ... Biological Encyclopedic Dictionary
Fish from the genus Sigov, watering in the Arctic Ocean and Northern Rivers. A dictionary of foreign words included in the Russian language. Chudinov A.N., 1910 ... Dictionary of foreign words of the Russian language
SUT., Number of synonyms: 2 Fish (773) Sig (10) Dictionary of Synonyms ASIS. V.N. Trishin. 2013 ... Synonym dictionary
Muksun - Muksun, passing fish (Sigi family). Length to 75 cm, weight up to 8 kg. It dwells in the desalinated waters of the Arctic Ocean. Spare in rivers. On the Peninsula Taimyr lake form. Valuable object of fishing and breeding. ... Illustrated Encyclopedic Dictionary
Books
- Yamal Rhapsody ,. Many North seemed as land far and inaccessible. Someone seems cold and intense. Other North attracts and manitis with his secret, eternal mystery of the innovative expanses. ...
- Salo-shaped fish of the reservoirs of the European Northeast, Yu. S. Reshetnikov. The book gives an overview of modern ichthyofauna of the European Northeast Russia (river basins from Onega to Kara). This is a unique region where the interpenetration of European fauna in ...
It does not differ in big sizes, but it is considered a delicacious view: it is worth Moxun not so cheap - 400-700 rubles per 1 kg, and it is not so easy to buy it. Muksun - Fish of the family of salmon, siga; It is considered the closest relative of the famous Omul - the fish is truly legendary.
Muksun is found in the great, full-flow rivers of Siberia, and more of it where the rivers fall into the lakes of the Yamal Peninsula and in the Arctic Ocean: In these places there are always many fry, raschkov, larvae and other tasty food. Moxun's salt ocean water does not like.
During your life, Muksun can gain up to 8-13 kg of weightBut such individuals are extremely rare: 3-4 kilogram fish is already considered large, and the usual weight is only 1-2 kg. Light weight does not reduce popularity: fishermen often seek to exchange larger fish on small muksun.
Nutritional properties and benefit Moxun
The nutritional value of Moxun is largely due to high fatty, but the fat in it contains a useful, in the form of PNCH - polyunsaturated fatty acids, which are always rich in cold-water types of fish. After all, Muksun lives at the Ice Ocean, and saves large fat reserves; Fat this, like Muksun proteins, is absorbed by the human body very easily, so this fish is the valuable component of children's and diet food.
Calorie Moxun when it is low, about 88 kcal; The vitamin composition is represented only by vitamin RR, or B3, but it is contained in fish in large quantities - this vitamin is necessary for the work of the nervous system and has many other healing actions. From minerals in Moxun there are sulfur, chlorine, zinc, chrome, fluorine, bromine, molybdenum and nickel.
People who can afford regularly have Mucsun dishes, are very lucky because they can remain healthy and efficient for a long time. High-quality fat Moxun, rich PNGC, extends the life of almost all cells of the body, protecting their shell from devastating external influences. Thanks to this, the heart works fine, the vessels remain clean, the cerebral cortex retains activity, vision - sharpness, and the skin is youth and freshness. Using Muksong for years, you can not be afraid of diseases of the tract and kidney, anemia and gout; Prevent the development of inflammation and tumors, including malignant.
Mucsun meat may have people with impaired metabolic disorders, kidney diseases; It is useful in old age, and children and teenagers helps grow faster, supplying muscle tissue with a useful, easily digestible protein. Muksun is introduced into medicinal and unloading diets, and at the same time it is excellent food for athletes and people whose work is connected with exercise.
Moxuna does not lose its taste and flavor meat even after deep freezing - it remains a real delicacy.
How to cook Muksun: Recipes
From Musun you can make a lot of wonderful dishes: amazingly, but with other types of salmon recipes less. Let's just say about simple, but very "delicious" ways.
The real delicacy is considered Moxun a weakly fat. Fish carcass weighing about 1.5 kg crack, washed - you can not clean from scales, but you need to get into the soft napkin everywhere. Then cut along - half the carcasses should not be completely separated, - gently pull out the ridge and large bones.
Muksun in the oven can be prepared in different ways. A prescription with an apple is often used. Fish (1.5 kg) is cleaned, washed thoroughly, they cut the same steaks, sprinkled with their favorite spices (there are enough ground pepper) and salt to taste, put them on the foil, the apple mixture with a bow: sour apples (2 pcs.) Cleans and rubbing, the onion bulbs - finely cut. Everything is neatly wrapped in foil and baked in the oven at 200 ° C for 25 minutes. Baked in Foil Muksun can be hot or cooled.
And you can bake Muksun with mushrooms and vegetables: it is easy - exotic products are not required. The bulb and a couple of pieces of garlic are cleaned, shallowly cut, roasted in oil until translucency, add sliced \u200b\u200bchampignons (200 g) and fry, stirring, about 10 minutes, salted and pepper to taste. Grind peanuts (30-40 g) are added to the fried mushrooms - this is a filling for Moxun. Now they prepare fish, as in the previous recipe, slightly rub the salt and pepper slightly, make shallow transverse cuts on the stew, start it with a mixture prepared and fasten the abdomen with wooden toothpicks or skeins. Stipped fish are shaped, lubricated with oil, and baked in the oven at 180 ° C for 25-30 minutes. Many recipes are invited to add potatoes - this can be done, but it is better to choose not starchy vegetables - for example, sweet bell pepper. Moxun is served baked with mushrooms, with green salad and cherry tomatoes.
An excellent recipe - Muksun, baked with zucchini: Even the dish will like the non-strategic vegetarians - the zucchini in it is twice as much as the fish.
The prepared Moxun (0.5 kg) is cut by portion slices, salted, pepper and slightly roasted in oil. Fry and zucchini (1 kg), cutting it with circles. The fish are laid out, covered with zucchini from above, watering sour cream (500 g), mixed with pepper and chopped greens, sprinkled with grated cheese (30 g), sprayed with fuel butter and baked at 180 ° C for 25 minutes.
Caution does not hurt
Dear readers, please do not forget to subscribe to our channel in
Fish Moxun refers to the family of salmon and sig. It is considered the immediate relative of the Omul.
Mucsun body stretched and compressed with sides, with raised up head and tail. The mouth is located at the bottom of the dull snout, while the lower jaw is released forward, which allows you to collect from the bottom of mollusks and raffs, larvae of insects, fry or caviar of other species of fish. The number of gill stamens comes to 67. They are necessary to filter water when eating plankton. Adults have a pronounced hump. For these, Siberia's peoples are often called Mucsun humpback sig. Czech color is characteristic of all sigal fish: a dark back and light sides with silver or golden tump.
Adults can gain weight up to 13 kg, but in nature such fish are found very and very rare. In the fisness of Moxun is considered large with a mass of about 4 kg and length from 1 meter. In the middle of the carcass weigh from 1 to 2 kg. At the same time, their length is 45-50 cm.
Habitat
Muksun prefers cool reservoirs of the rivers of Siberian rivers and lakes. Also, it is found in the weak ocean ocean bays. However, due to the fact that the fish is freshwater, it does not swim in the ocean water area. In the distance from the shore, it can only be found in the spring, when fresh water from rivers flows in streams and dilutes salty ocean water.
Gorbatoy Sig is very demanding to the place of residence, so its number in different places are uneven. For example, he rarely falls in the tributaries of Obi Chul and Keta. On Tom, there are only a few spawning holes located just above the mouths. Yenisei Muksun prefers only the tributary, and the river goes exclusively to spawning. In addition, fish can be found in Lake Taimyr, Lena Rivers and Irtysh.
Due to the fact that the number of Mucsun has significantly decreased due to unauthorized fishing, it is carefully guarded. Fish flies going to spawning sites are always accompanied by an escort of Rybbensia. The catch is allowed only to commercial brigades under license and in strictly regulated places. Also allowed sports fishing in the winter.
Spawning
Fish Moxun refers to a semi-pass form. In the spring, after the end of the ice plant, the shoals rushed to spawn for a thousand kilometers against the flow of rivers. At the places of spruce with the rapid flow and pebbly, individuals come only by the middle of the autumn.
The amount of caviar depends on the magnitude of the female. On average, one individual postpones from 40,000 to 60,000 eggs. Surprisingly, after breeding, the fish does not die, as it usually happens in most other species. It remains forces to return to the place of normal habitat and there feeding fat in order to overweight. At the same time, the female is sent to the spawning not annually, but only three or four times throughout life.
Ikrinki ripen for five - six months, they absorb them usually for April. After the fry falls at the Delta of the River and Estairia. Polatymiami reaches a half of the years, and females - a few years later, when their mass is approaching 0.8 kg.
Taste qualities
Fish Moxun dwells in ice water, so it has very fatty meat. A large amount of fat ensures reliable protection from the cold and serves as a source of nutrients throughout the long winter.
Fat in the carp "Humpback Siga" makes meat very gentle and juicy. And the specific powerful conditions of Moxun give him an unusual, very pleasant taste. Due to the amines contained in the fish, it smells like fresh cucumbers.
It is important that the products retain their taste and aroma even after deep freezing.
Nutritional properties and benefits
Muksun, like many other types of cold-water fish, is rich in protein and polyunsaturated fatty acids. The substances are easily absorbed by the human body, so this meat can be included in the children's and dietary diet. Another advantage of fish is low calorie - only 88 kcal per 100 grams of the product.
Moxun vitamin composition is represented only by vitamin RR (B3), but it is contained in large quantities. This substance is necessary for the normal flow of metabolic processes in the human body.
The mineral complex is represented by such substances as sulfur, chlorine, zinc, chrome, fluorine, bromine, molybdenum and nickel. Many metals are extremely rare in other food.
The benefits and harm from the use of MUKSUN
Regular use of freshwater northern fish allows person throughout his life to remain healthy and efficient. Substances that are included in the composition of valuable meat protect the heart, purify the vessels, improve the activity of the cortex of the brain, retain visual sharpness. In addition, they warn premature skin aging.
Moxun dishes serve as the prevention of many diseases. Using them, you can not be afraid of problems with the tract and kidneys, anemia and gout, inflammation and tumors.
Meat is useful at any age and with any state of health. It may have children and pensioners, people with impaired metabolism or kidney diseases. Muscles can be included in the diet of athletes and persons involved in works with high physical or mental loads. Exceptions are only people having allergies to fish.
What dishes can be prepared from Musun?
River fish can be used to prepare the ear, kitlet, pies, pate, etc. In addition, it can be shed, marine, fry, stew to bake in the oven and grilled. Since Muksun is fat enough, in the process of cooking in the dish you should add low oil. Thanks to special taste properties, North Delicates gives new shades familiar and favorite recipes.
Separate attention deserve traditional Siberian dishes: Stroganin, splitting and subtai. They allow you to fully enjoy the taste of rare fishing fish, as it is subjected to minimal processing.
Muscoon fish lives in fresh waters and refers to the family of salmon siga. Her habitat is recorded in the Arctic Ocean, on the Peninsula Taimyr and the Siberia Rivers. The richest catches are marked in the Ombreus basin.
This kind of fish is capable of excellent breeding and in captivity, that is, any novice merchant can be reproduced by this species and get quite good results after the first spawning. In this case, there are also positive features, and disadvantages, namely, the musk does not threaten the extinction, since the natural process is happening all the time. But, nevertheless, in captivity, the fish does not receive the desired number of trace elements that could be mined at the depths of the ocean.
What Muscun looks like
These individuals are considered fairly large, as in their parameters reach almost 75 cm by growth, and by weight up to 8 kg, with a given amount. You can rarely meet Muksun with a mass of the body that has reached 13 kg. The body looks a bit elongated and somewhat squeezed on the sides. In general, the coloring of silver-bluish color, although on the back a darker shade, the stomach is almost white.
From nature, the fish is endowed with a fat breakthrough, it is necessary to protect against frosts. Such emphasis helps to cope with the cold, and survive very long and enough harsh winters. Fat gives meat a special gentle and at the same time exquisite taste, as well as saturation with vitamins and microelements. The harsh northern climate has endowed a musk adaptability to survival in severe climatic conditions. 
Beneficial features
Calorie indicators are low, 100 grams of a clean product contain only 88 kilocalories.
In the content of vitamins, it can be noted that in the meat there are only two vitamin, it is PP and B3. But despite such a small variety, they contain many in the product. To normalize the work of the nervous system, they are especially necessary. According to the mineral composition, Muscun is rich: zinc, gray, chlorine, molybdenum, nickel, bromine and fluorine. Therefore, people who constantly eat fish in food are saturated with these useful components and practically do not hurt at all.
Fish fat extends life at the cellular level and contributes to the rapid metabolism. Based on this, the work of the heart muscle works at the proper level, the vessels continue to be pure, and the brain remains workable even in adulthood. The vision and skin remains clean and fresh. Diseases of the kidneys and gastrointestinal tract also do not threaten lovers of this fish, the risk of oncological pathologies, inflammatory processes and other diseases is also eliminated.
Meat of this unique individual is recommended to use children and adolescents, as well as to those people who have a violated metabolism. It is very useful to eat fish and in old age, as its meat is quickly absorbed by the body. It is recommended to include in the diet of people who have overweight of the body, and as well as those whose activities are related to physical exertion or for athletes.
How to choose a musk in the outlet
To evaluate fish quality rates to begin with, pay attention to her eyes, which should be simultaneously bright and wet. If the storage was incorrect, then the eyes become yellow or disappear at all. If there is a lot of mucus on the fish, that even take her hands to become uncomfortable, then the fish is definitely fresh. Toads must have a pinkish shade. The smell should not give a junk, it can be easily identified with excellent smell. And so the fish is chosen, the next step will be preparation.
How to cook musk
From this product you can prepare a variety of simple and nutritious dishes. The fish of a weak ambassador is considered excellent delicacy.
Description Simple and every person will be able to cook it. First you should take a carcass, weighing about 1.5 kg. Then carefully clean from the insides, the scales can not be removed, as you wish. But you should dry, using a soft cloth or a napkin. After separated along, while the ridges and the rest of the bones are taken parallel, if possible.
Next, you can proceed to the preparation of marinade. To do this, take the head head and cut rings, 2 slices of garlic, you can grate or finely cut. You can add the greenery of parsley and dill. Salts and sugars are taken in the ratio of 2 tablespoons to one tablespoon. Flowered lemon juice add here.
All pre-prepared must be mixed into a single mixture. After the marinade is applied to the fish, two halves are connected together, laid out in the food film, turn it tightly and put into the refrigerator. After 3 days, cooking can be eaten. Soldering is used in food as a second dish.
Cooking musk in the oven
In the baked fish, a large amount of minerals and vitamins are preserved, it is useful to almost everyone. And cook it does not make difficulty even inexperienced cooking. For this, pre-gutted fish must be started by various seasonings, which can be purchased in the store or cook at home. Prepare the greens of dill, parsley and spinach about the same quantities. Finely cut to add salts and sugar to taste, you can apply pepper. For fish, the best black peas is suitable.
All mix add a little lemon juice or a diluted citric acid. Put the fish on the tray, pre-lubricated with vegetable oil and smeared with a cooked layer of spices. Next, bake in the oven for 15-20 minutes. Fish is ready. Serve on a table with a side dish, for example, baked potatoes. After preparing the fish in the same way, you can wrap it in foil, so it will faster in its own juice. There are advantages of this method - the contents of the fish do not blurry by contrast.
Smoking fish
For the preparation of spices, you can take 2 tablespoons of salt, 1 spoon and the same volume of sugar, some black pepper peas, spices, such as basil, parsley, dill, spinach. Salt by the way can be taken more, but it depends on taste. Further in pre-boiled water and while it has not yet cooled the salt and sugar, and then put other ingredients there. This preparation requires time for cooling, and after you need to put a fish, pre-grooved and preferably without a head. You can also paint fish and inside, but it is at will.
After you can apply chip from alder, that is, simply lay it out on the bottom of the smokehouse, pre-pulled out in water with a half hour. Before direct smoking, fish must be removed from the marinade and give time to dry in a natural way. Put the fish to the pallet for smoking, cover the foil, and then put in the smokehouse. It is now important to observe when it goes a small smoke and from now on to throw time. It is enough 40 minutes for cooking fish. Well, that's all, it is extremely clear and nothing is complicated.
Strogannina from Muscina
Fish dishes can be prepared in the form of stringent. To do this, you need to use fresh fish and be sure to frozen. For this, the fish should be cleaned from fin, tail and scales, without forgetting to pre-put it. Then it must be frozen to cut it easier. The chink of pieces of meat should be vertically and very thin layers, the knife must be sharpened.
Prepare a mixture of salt and pepper to taste. It is recommended to eat that foaming thinly sliced \u200b\u200blayers into this mixture. Fish literally melts in the mouth and can be eaten in large quantities, it is really tasty.
Drier Muscun
In thus cooked, nutrients are preserved. And it is simple to knick enough. To do this, it is necessary to clamp fish, you do not need to remove the scaly. Then put a muscule into a dry salt. Literally per day he is soaked in salted makeup and dries a little. After you can drive the fish on the wire, the punctures are recommended through the eyes. Dry a natural or artificial way.
Muscoon - this fish refers to commercial and is a delicacious. It is almost impossible to spoil her taste in cooking. Therefore, it is possible to prepare different delicious snacks and preparations that are available to every person. The most amazing dish with a unique taste is obtained when smoking or salting. But experienced specialists who own culinary art, still recommend not to add vegetable or animal oil to fish, so as not to spoil taste and save vitamins. Fat in this product is in sufficient quantity and this is enough to shrink it or grind.
Hurtness from the use of product
Like all products from fish, including the musk there are and contraindications to eat. They may be allergic manifestations or individual seafood intolerance. It is also worth adhered to the rules that it is not necessary to eat a product in a salty form. Do not follow patients with people with kidney pathologies, heart diseases, as well as vascular failure.
You may also like it:
Carp - beneficial properties, calorie and how to choose
Anchovies - Useful properties, calorie and how to choose
Keta - beneficial properties, calorie and how to choose
Kefal - useful properties, calorie and how to choose
Marine bacon - beneficial properties, calorie and how to choose
