Is muksun a predatory fish or not? All about muksun fish: description, preparation. Muksun habitats

Muksun(coregonus muksun) belongs to the semi-anadromous whitefish and lives in the desalinated waters of the coast of the Arctic Ocean, from where it goes to spawn in the Ob, Kara, Lena, Kolyma, and Yenisei rivers, without rising high along the river. Muksun has also been described in lacustrine forms, living in the Norilsk lakes.

Muksun has 44-72 stamens, its usual weight does not exceed 2 kg, but sometimes individuals weigh more than 13 kg. During its life in the sea, the muksun feeds on mysids, sea cockroaches (crustaceans) and amphipods. Muksun comes out to spawn in October-November before the freeze-up, choosing for this purpose rifts with a pebble or flagstone bottom.

Muksun is considered one of the most important commercial Siberian fish; its catches are measured in tens of thousands of centners.

Belonging to the whitefish family, muksun is the closest relative of the omul, which is very popular not only in our country, but also abroad. Although many people know that in terms of taste, muksun is not inferior to its eminent brother.

Found in the cold rivers of Siberia, where the water temperature is quite low, muksun is an oily fish. Its carcass contains a fairly large amount of fat, which helps this fish protect itself from the cold and survive the long and harsh Siberian winter. But it is this fat that gives the muksun meat a juicy and delicate taste, and the specific feeding conditions of the muksun make its meat resemble the taste of omul, but with an unusual flavor.

Muksun easily reproduces in captivity, which is actively used by producers. And, despite the fact that the volume of catch of this valuable fish is constantly growing, the muksun population is not in danger of extinction, because many fry are released into the rivers every year.

Composition of muksun fish

Muksun is a fatty fish, which means its calorie content is quite high - 88 kcal per 100 g. Muksun is rich in vitamin PP, the macroelement chlorine, and valuable microelements such as chromium, zinc, molybdenum, fluorine, and nickel.

Muksun in cooking, features of preparing dishes from muksun

Muksun is used to prepare a wide variety of both simple and complex culinary dishes. But the most refined and delicious muksun dish is considered to be salted and smoked muksun, which is an ideal snack for any occasion.

There are many ways to prepare muksun, since this fish is rightfully considered a real find for every housewife. If you have never cooked muksun before, then be prepared for the fact that it will add a completely new taste to even the most familiar dishes.

The main rule that needs to be taken into account when preparing muksun is that it is better not to add any extra oils during the cooking process, since this fish is already quite fatty, however, like all fish from the cold waters of Siberia. Therefore, even when preparing a fish pie, you should not add oil, as it will already come out very juicy and tender. Black pepper, spices and onions, on the contrary, will be an excellent addition not only to muksun pie, but also to any dish made from this fish.

It is best to fry muksun on a grill, without using any oil at all; this fish will not become dry anyway. Of course, muksun fried in a frying pan in oil will also be very tasty, but it will be greasy, which is undesirable especially for those who want to maintain a slim figure. It is important to remember that the fat of this fish is very healthy, unlike many animal fats, it is rich in valuable substances and is absorbed by the body much faster.

Benefits and properties of muksun

Muksun is very popular in Siberia, not only because it is found there in large quantities, but also because its meat has valuable nutritional properties. The fat contained in the muksun carcass is necessary for the human body for the full functioning of internal organs; unlike fat of animal origin, it does not have a negative effect on the blood vessels and heart muscle. And the content of important microelements in muksun makes this fish simply irreplaceable on every table.

Even those with stomach problems can eat muksun dishes. Muksun is especially valued by women because it can be prepared very tasty without adding extra fat, and therefore without adding extra calories and pounds to the waist. And the protein contained in this fish in large quantities serves as the main “building material” for the human body and is necessary for the full functioning of all its organs. Muksun can even be used in dietary nutrition, since its meat contains a relatively small amount of carbohydrates.

Precautions when using muksun

Muksun is considered an ideal fish for both beginners in cooking and experienced chefs. Dishes made from muksun cannot be spoiled; in any case, it will turn out very tasty, and you will get an excellent opportunity to demonstrate your most daring culinary ideas and talents, delighting your loved ones. The tender and appetizing muksun meat will appeal to absolutely everyone, no matter in what form you serve it, smoked, salted or fried.

Romanchukevich Tatyana
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Siberian cold rivers have long been famous for their numerous representatives of ichthyofauna; even harsh conditions do not scare away aquatic inhabitants. Fishing here is a pleasure, because often even inexperienced fishermen return home with valuable trophies. Muksun fish is one of the most worthy representatives of the whitefish family, which is found only in these places. Why is this handsome man so attractive to professionals and amateurs, what does he look like, and what do you need to know when going after the desired prey?

The body of the muksun is elongated, slightly flattened laterally, the caudal fin and head are slightly raised upward. Adults boast a small but clearly visible hump. The color of the muksun differs little from other representatives of the whitefish family - the sides are silver, the back has a dark shade, and the belly is snow-white. The only exception is the lake fish, which are similar to their counterparts but sport a golden hue. The muksun's stigma is blunt, the lower jaw is longer than the upper.

The size of this handsome man is not impressive - specimens over 40 cm in length and 2 kg in weight are rare. The largest muksun that was caught weighed about 8 kg, but the lucky fisherman wished to remain anonymous and did not admit in which body of water he got such a valuable specimen. Life expectancy is only two decades; long-livers who have reached 25 years can be found only in the waters of the Lena.

Where is the northern valuable muksun fish found? It is attracted by fresh cold water bodies with clean water. You can meet this handsome man in the following rivers:

• Yenisei;
• Lena;
• Irtysh.

Photo 1. On a fast river.

Lake Taimyr is no exception; delicious fish is also found here. She does not ignore the slightly salty waters of the Arctic Ocean (this is where muksun is most often found). A representative of the whitefish is a fish that lives in fresh waters, but during spring floods it can be found in the sea at a great distance from the shore.

The value of fish and massive catches led to the fact that the population began to decline sharply. In some reservoirs where muksun was previously the main host, it has become very rare to see it.

Diet, influence of seasons on behavior

What does muksun eat? Its main diet consists of:

• insect larvae;
• caviar (both other aquatic inhabitants and your own);
• fry;
• crustaceans;
• shellfish;
• zooplankton.

Muksun is a semi-anadromous fish that prefers to migrate only for reproduction. For a long time it feeds in the fresh waters of the ocean, but with the end of the ice drift it goes up the rivers, looking for a cozy and convenient place for spawning. Sometimes schools travel thousands of kilometers in search of fast currents and a bottom with lots of pebbles.

Feeding during migration does not occur so quickly, because the fish strives to get to the spawning grounds before the first ice appears. Schools become easy prey for poachers, who know in advance the routes of movement of the muksun. Often, fish inspection escorts accompany fish stocks to their spawning grounds, protecting them from unauthorized fishing.

Peculiarities of muksun spawning

Mid-autumn is the time when muksun spawning begins. It ends just before winter, after the temperature in reservoirs drops to 3-5 degrees. Sexual maturity of fish occurs late - males are about 10 years old by this time, while females are ready to reproduce even later.

The amount of eggs depends only on the size of the female - often the largest representatives lay more than 50 thousand eggs. It will take a lot of time for the eggs to ripen - the young ones appear only in mid-spring. Peculiarities of spawning - throughout her long life, the female spawns only a few times, most often remaining in sea waters during the cold season.

Interesting! Unlike other representatives of the whitefish family, muksun does not die after spawning, but returns, again covering thousands of kilometers to the sea. During the summer, fish have time to gain fat for subsequent reproduction.

How to catch a finicky muksun

Many fishermen know very well how capricious and unpredictable muksun can be. The most popular food for fish is amphipods, and resourceful fishermen have learned to make bait with their own hands that is indistinguishable from live crustaceans. Despite this, it is impossible to predict the preferences of the capricious handsome man - sometimes, instead of his favorite appetizing bait, he greedily pounces on small pieces of plastic, completely ignoring the treat prepared for him. It is not difficult to make plastic more attractive - just take multi-colored pieces of red or burgundy and attach bright plumage to them.

In winter, muksun can be caught using flies. You need to make a lot of them, and in different sizes - the fish will definitely like this treat. Why use artificial bait when you can use live flies? Experienced fishermen know that often a capricious cunning fishermen ignores tasty bait and pecks at the fisherman’s “work of art,” which is not always successful, but for some unknown reason is more attractive.

There are many tricks that will make fishing for muksun more successful:

Important! You can go fishing with nets, but only in places where commercial fishing is permitted. Before you go after the desired prey, it is better to make sure once again whether there are any bans on muksun, otherwise you will have to part with a considerable amount of money - poachers are not very welcome in Siberia.

Muksun has meat of amazing taste, exuding the unique smell of fresh cucumbers. Even long-term freezing does not affect the taste, aroma and beneficial features fish. That is why there are so many people who want to get their hands on this delicious catch that the population is rapidly declining, and it may take a little time before it will be possible to see the handsome fish only from the TV screen.

The Muscoon fish lives in fresh waters and belongs to the salmon family of the genus Whitefish. Its habitat is recorded in the Arctic Ocean, on the Taimyr Peninsula and the rivers of Siberia. The richest catches were noted in the Ob-Irtysh basin.

This type of fish is capable of excellent reproduction in captivity, that is, any novice businessman can start breeding this species and get good results after the first spawning. In this case, there are both positive features and disadvantages, namely, Muscoon is not in danger of extinction, since the natural process occurs all the time. But, nevertheless, in captivity, fish do not receive the required amount of microelements that they could obtain in the depths of the ocean.

What does Muscoon look like?

These individuals are considered quite large, since in their parameters they reach almost 75 cm in height, and in weight up to 8 kg, at this size. It is rare to find Muksun with a body weight that has reached 13 kg. The body appears slightly elongated and somewhat compressed at the sides. In general, the color is silvery-bluish, although the back is a darker shade, the belly is almost white.

By nature, the fish is endowed with a fatty layer; it needs this to protect it from frost. This endowment helps to cope with the cold and survive very long and quite severe winters. Fat gives meat a special delicate and at the same time refined taste, as well as saturation with vitamins and microelements. Severe northern climate endowed Muscoon with the ability to survive in harsh climatic conditions.

Beneficial features

The calorie content is low; 100 grams of pure product contains only 88 kilocalories.

In terms of vitamin content, it can be noted that there are only two vitamins in meat, PP and B3. But, despite such a small variety, the product contains a lot of them. They are especially necessary to normalize the functioning of the nervous system. In terms of mineral composition, Muscun is rich in: zinc, sulfur, chlorine, molybdenum, nickel, bromine and fluorine. Therefore, people who constantly eat fish saturate their body with these beneficial components and practically do not get sick at all.

Fish oil prolongs life at the cellular level and promotes rapid metabolism. Based on this, the heart muscle works at the proper level, the blood vessels continue to remain clean, and the brain remains functional even in adulthood. Vision is preserved and the skin remains clean and fresh. Diseases of the kidneys and gastrointestinal tract also do not threaten lovers of this fish, and the risk of oncological pathologies, inflammatory processes and other diseases is also eliminated.

The meat of this unique individual is recommended for consumption by children and adolescents, as well as those people who have metabolic disorders. It is very useful to eat fish even in old age, since its meat is quickly absorbed by the body. It is recommended to include it in the diet of people who are overweight, as well as those whose activities involve physical activity or for athletes.

How to choose Musk at a retail outlet

To assess the quality of a fish, you should first pay attention to its eyes, which should be both bright and moist. If storage was incorrect, the eyes turn yellow or disappear altogether. If there is a lot of mucus on the fish that even holding it in your hands becomes uncomfortable, then the fish is definitely fresh. Toads should have a pinkish tint. The smell should not be rotten; this can be easily determined with an excellent sense of smell. And so the fish has been selected, the next step will be its preparation.

How to cook Muscoon

A whole variety of simple and nutritious dishes can be prepared from this product. Lightly salted fish is considered an excellent delicacy to complement lunch.

The description is simple and everyone can cook it. To begin with, you should take a carcass weighing about 1.5 kg. Then thoroughly clean the insides, you don’t have to remove the scales as you wish. But it should be dried using a soft cloth or napkin. Then they cut it lengthwise, while simultaneously removing the backbone and the rest of the bones, if possible all of them.

Next, you can start preparing the marinade. To do this, take a head of onion and cut it into rings, 2 cloves of garlic, you can grate it or chop it finely. You can add parsley and dill. Salts and sugars are taken in a ratio of 2 tablespoons to one tablespoon. Freshly squeezed lemon juice is also added here.

Everything previously prepared must be mixed into a single mixture. After the marinade is applied to the fish, the two halves are joined together, placed in cling film, wrapped tightly and placed in the refrigerator. After 3 days, the preparation can be eaten. Pickling is eaten as a second course.

Cooking Muscoon in the oven

Baked fish retains a large amount of minerals and vitamins; it is useful for almost everyone. And preparing it is not difficult even for an inexperienced cook. To do this, pre-gutted fish must be stuffed with various seasonings, which can be purchased at the store or prepared at home. Prepare dill, parsley and spinach in approximately equal quantities. Finely chop, add salt and sugar to taste, you can also use pepper. Black peas work best for fish.

Mix everything, add a little lemon juice or diluted citric acid. Place the fish on a baking sheet, pre-greased with vegetable oil and spread with the prepared layer of spices. Next bake in the oven for 15-20 minutes. The fish is ready. Serve with a side dish such as baked potatoes. Having prepared the fish in the same way, you can wrap it in foil, so it will bake faster in its own juice. There are advantages of this method - the contents of the fish will not spread across the baking sheet.

Smoking fish

To prepare spices, you can take 2 tablespoons of salt, 1 tablespoon and the same volume of sugar, a little black peppercorns, spices, for example, basil, parsley, dill, spinach. By the way, you can use more salt, but it depends on taste. Next, grind salt and sugar in pre-boiled water and while it is still hot, and then add other ingredients there. This preparation requires time to cool, and then you need to place the fish there, previously gutted and preferably without the head. You can also salt the fish from the inside, but this is optional.

Afterwards, you can use alder chips, that is, simply place them on the bottom of the smokehouse, previously soaked in water for half an hour. Before smoking directly, the fish must be removed from the marinade and allowed to dry naturally. Place the fish on a smoking tray, cover with foil, and then place in the smoker. Now it is important to observe when there is a little smoke and from that moment to note the time. 40 minutes is enough to cook the fish. Well, that’s all, it’s extremely clear and there’s nothing complicated.

Stroganina from Muscun

Fish dishes can also be prepared in the form of stroganina. To do this, you need to use fresh fish and always frozen. To do this, the fish must be cleaned of fins, tail and scales, not forgetting to gut it first. Then it needs to be frozen to make cutting it easier. Pieces of meat should be planed vertically and in very thin layers; the knife should be sharply sharpened.

Prepare a mixture of salt and pepper to taste. It is recommended to eat by dipping thinly sliced ​​layers into this mixture. The fish literally melts in your mouth and you can eat it in large quantities, it is really tasty.

Dried Muscoon

Fish cooked this way retains its nutrients. And drying it is quite simple. To do this, you need to gut the fish; you do not need to remove the scales. Then place Muscun in dry salt. Literally within a day it will be saturated with the salty composition and dry out a little. Afterwards, you can string the fish on a wire; punctures are recommended to be made through the eyes. Dry naturally or artificially.

Muscoon is a commercial fish and is a delicacy. It is almost impossible to spoil its taste when cooking. Therefore, you can use it to prepare various delicious snacks and preparations that are accessible to every person. The most amazing dish with a unique taste obtained by smoking or salting. But experienced culinary experts still recommend not adding oils of vegetable or animal origin to fish, so as not to spoil the taste and preserve vitamins. There is enough fat in this product and this is enough to smoke it or grill it.

Harm from consuming the product

Like all fish products, including Muscoon, there are contraindications for consumption. They may be allergic manifestations or individual intolerance to seafood. It is also worth adhering to the rule that sick people with kidney pathologies, heart diseases, and vascular insufficiency should not eat the product in salted form.

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Muksun fish belongs to the salmon family and the whitefish genus. It is considered the closest relative of the omul.

The body of the muksun is elongated and laterally compressed, with its head and tail raised upward. The mouth is located below the blunt snout, with the lower jaw protruding forward, which makes it possible to collect mollusks and crustaceans, insect larvae, fry or eggs of other fish species from the bottom. The number of gill rakers reaches 67. They are necessary for filtering water when eating plankton. Adults have a pronounced hump. For this, the peoples of Siberia often call the muksun a humpback whitefish. The color of the scales is characteristic of all whitefish: a dark back and light sides with a silver or golden tint.

Adults can gain weight up to 13 kg, but in nature such fish are very, very rare. Among fishermen, muksun is considered large with a weight of about 4 kg and a length of 1 meter. On average, carcasses weigh from 1 to 2 kg. Moreover, their length is 45-50 cm.

Habitats

Muksun prefers cool river reservoirs Siberian rivers and lakes. It is also found in slightly saline bays of the Arctic Ocean. However, due to the fact that the fish is freshwater, it does not swim far into the ocean. Far from the coast it can only be found in spring, when fresh water It flows from rivers in streams and dilutes the salty ocean water.

The “humpback whitefish” is very picky about where it lives, so its numbers are uneven in different places. For example, it is rarely found in the Chulym and Keti tributaries of the Ob. On the Tom there are only a few spawning pits located just above the mouth. Along the Yenisei, muksun prefers only tributaries, and enters the river exclusively to spawn. In addition, fish can be found in Lake Taimyr, the Lena and Irtysh rivers.

Due to the fact that the number of muksun has significantly decreased due to unauthorized fishing, it is carefully protected. Schools of fish going to spawning grounds are always accompanied by a fish inspection escort. Fishing is permitted only to fishing teams with a license and in strictly regulated places. Sport fishing is also allowed in winter.

Spawning

Muksun fish is a semi-anadromous species. In the spring, after the end of the ice drift, schools rush to spawn a thousand kilometers upstream of the rivers. Individuals arrive at spawning grounds with a rapid current and a pebble bottom only in mid-autumn.

The amount of eggs depends on the size of the female. On average, one individual lays from 40,000 to 60,000 eggs. Surprisingly, after reproduction the fish does not die, as is usually the case with most other species. She still has the strength to return to her usual habitat and gain fat there in order to overwinter. Moreover, the female does not go to spawn annually, but only three or four times throughout her life.

The eggs ripen over the course of five to six months; they usually hatch in April. Afterwards, the fry descend into the river delta and estuaries. Males reach sexual maturity by ten years, and females several years later, when their weight approaches 0.8 kg.

Taste qualities

Muksun fish lives in icy water, so it has very fatty meat. The large amount of fat provides reliable protection from the cold and serves as a source of nutrients throughout the long winter.

The fat in the humpback whitefish carcass makes the meat very tender and juicy. And the specific feeding conditions of muksun give it an unusual, very pleasant taste. Due to the amines contained in 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 such meat can be included in children’s and dietary diets. Another advantage of fish is its low calorie content - only 88 kcal per 100 grams of product.

The vitamin composition of muksun is represented only by vitamin PP (B3), but it is contained in large quantities. This substance is necessary for the normal functioning of metabolic processes in the human body.

The mineral complex is represented by substances such as sulfur, chlorine, zinc, chromium, fluorine, bromine, molybdenum and nickel. Many metals are extremely rare in other foods.

Benefits and harms of consuming muksun

Regular consumption of freshwater northern fish allows a person to remain healthy and productive throughout his life. Substances that make up valuable meat protect the heart, cleanse blood vessels, improve the activity of the cerebral cortex, and maintain visual acuity. In addition, they prevent premature skin aging.

Dishes made from muksun serve as a preventive measure for many diseases. By consuming them, you don’t have to worry about problems with the gastrointestinal tract and kidneys, anemia and gout, inflammation and tumors.

Meat is good for any age and any health condition. It can be eaten by children and pensioners, people with metabolic disorders or kidney disease. Musk dishes can be included in the diet of athletes and people involved in work with high physical or mental stress. The only exceptions are people who are allergic to fish.

What dishes can be prepared from muksun??

River fish can be used to prepare fish soup, cutlets, pies, pates, etc. In addition, it can be salted, marinated, fried, stewed, baked in the oven and on the grill. Since muksun is quite fatty, a minimum of oil should be added to the dish during cooking. Thanks to its special taste properties, the northern delicacy adds new shades to familiar and favorite recipes.

Traditional Siberian dishes deserve special attention: stroganina, raskolok and sugutai. They allow you to fully enjoy the taste of rare commercial fish, since it is subject to minimal processing.

Description

Muksun is a freshwater fish from the whitefish genus (Salmon family). Its habitat is the rivers of Siberia, lakes of the Taimyr Peninsula, desalinated bays of the Arctic Ocean. And in the greatest number it is found in the Ob-Irtysh basin, in which its catch was 1.5 thousand tons or more. But, despite such gigantic catch volumes, the population of this fish is not in danger of extinction. After all, muksun reproduces without problems in captivity, and this is actively used by merchants who annually release many fry into reservoirs.

On average, muksun reaches 65-75 cm in length, and its weight can vary from 6 to 8 kg, although sometimes there are specimens weighing more than 13 kg. The body of this fish has a silver-blue color: it darkens towards the top, and at the bottom it is a lighter and more even color.

Those who have been to Siberia know that in this region You can buy muksun literally at every step. This permanent inhabitant of the icy Siberian rivers has natural protection from the cold: its carcass is saturated with a reliable layer of fat, which actually helps the fish survive the long, harsh Siberian winters. And it is precisely this fat layer that muksun meat owes its juicy and delicate taste at the same time.

Muksun is a valuable commercial and gourmet fish; it is an ideal gastronomic “material” for any category of cook: both for beginners and for experienced cooks. It is believed that muksun cannot be spoiled - it turns out appetizing in any form. Therefore, both simple snacks and true culinary masterpieces are prepared from it. But the most refined and delicious dish from this river “Siberian” is rightfully considered to be smoked and salted muksun, which is an ideal snack for any occasion. The main rule that is important to adhere to when preparing muksun is not to add excess butter or vegetable oils to it. Since this fish itself is very fatty, it does not require additional similar additives. Cooks even recommend frying muksun on a grill - in any case, it will not become dry. It is recommended to season it with onions, black pepper and other spices.

The famous fish delicacy - sugudai - is prepared from muksun. Fish cut into pieces is marinated in onion and lemon juice with pepper and salt, left to soak in the marinade in a cool place (about an hour) and then, after stirring, served without any cooking.

Composition and beneficial properties of muksun

Fat, which the muksun carcass is so rich in, is necessary for the human body for the full functioning of internal organs. Unlike animal fats, muksun fat does not have a detrimental effect on the condition of blood vessels and heart muscle. And the complex of valuable substances contained in the meat of this fish makes it a desirable food on every table. Muksun is rich in PP vitamins and many minerals, mainly molybdenum, chromium, fluorine, chlorine, zinc and nickel.

Even patients who complain of stomach problems can eat dishes from this river “Siberian”. Another advantage of muksun is that you can cook it without a gram of harmful fat, which means you won’t gain extra pounds. In addition, this fish is excessively rich in protein, which can safely be called the main “building material” for the body and without which full-fledged interaction of organs is not possible. And since muksun contains some carbohydrates, it can also be included in the diet.

Danger and harm