Chub – the coveted trophy fishermen. Catching this fish is not easy. But the forces spent on her capture are worth it.
General characteristics
Chub – a representative of carp, which are found in freshwater bodies. Adult fish can reach 80 cm in length and weigh around 8 kg. But most of the members of the family weigh in the 4 kg. Chubs grow throughout their lives. And they can live for about 18 years.
Chub from other members of the family distinguishes a larger head, flattened at the top, and a wide forehead. Its cylindrical body is covered with large scales. This fish is sometimes confused with dace. But the chub has distinctive features. It is a dark green back and silvery with a golden tint of the side. The fins of this fish also have a characteristic color. The anal and ventral ones are red, the pectoral ones are orange, and the caudal and dorsal fins are colored dark blue. But this is, so to speak, the average description of the fish. Chubs at different ages and in different bodies of water may differ in color.
The range of these fish is very wide. They are found almost throughout Europe and in central Russia. One of her most favorite places are the mountain rivers of Crimea. I must say that representatives of this family, as a rule, prefer rivers with strong currents and cold water. Interestingly, chubs are often found in such cold waters, in which other members of the family do not survive. But where it is practically impossible to see the Chub, it is in the lakes (with the exception of Ilmeni and Chukhlomsky Lake) and low-flow ponds.
After the first February thaws, the Chubs come out of their winter stupor. Get out of the wintering pits and descend with the flow. Chubs go to the spring migration in flocks of individuals of approximately the same age. Females who have reached the 3 age begin to spawn. Fish lay their offspring on a shallow rocky bottom with a strong current. Spawning time depends on climatic conditions, but most often it occurs in March-April. The eggs of the chubs are very small (with poppy seed) and orange, which significantly differs from the eggs of other representatives of the carp genus. A female weighing a little more than a half kilogram can lay off about 100 thousands of eggs. Due to this, chubs are considered to be one of the most prolific fish.
Benefits for the body
Chub is primarily useful as a rich source of dietary protein, which is easily absorbed by the body. And this fact makes the fish useful for everyone (with the exception of individuals with individual intolerance), since protein and amino acids are the main components for maintaining the health of the human body. The chub is useful for children during the growth period, with intense exertion (mental and physical), for expectant mothers, people after illness and people in old age. The protein contained in the fillet is necessary for muscle recovery, the proper development of the body and the health of internal organs.
The calorie content of the product is small – only 127 kcal per 100 g fillet. But in terms of nutritional value, it is not inferior to the best varieties of fish and meat. The fillet of this fish is perfectly absorbed by the body, therefore it is useful for children, the elderly and people after illness. Also, this product is advised to include in the diet of people who want to lose weight.
All chub dishes are good sources of minerals and vitamins. This fish is useful for restoring reserves of iron, copper, potassium, calcium, phosphorus, magnesium, manganese, zinc.
Thanks to zinc, for example, the chub promotes the production of enzymes in the body and restores male power. Phosphorus makes this fish necessary for maintaining the functioning of the kidneys and brain, as well as for proper cell division. By the way, if you observe fast fatigue or chronic drowsiness, try to include chub meat in the diet – maybe the body just does not have enough phosphorus. Due to the presence of iron in the chemical composition of fish, it is useful for people with low hemoglobin. Any diet against anemia should include fish, for example, a chub, popular in our region. If your nails break, your hair is split and the health of the musculoskeletal system deteriorates, it also means that it is time to include chub-rich meat in the diet. In addition, fish is useful for maintaining healthy teeth and for cleansing the body of toxic substances, such as radionuclides and dangerous strontium.
Another useful component of this fish is omega-3 fatty acids, which makes this product useful for people with cardiovascular problems. Most omega-substances are found in fish fat. It also contains vitamins of group B, vitamin A, E, K.
Nutritional value at 100 g
Calories 127 kcal Proteins 17,83 g Fats 5,6 g Carbohydrates 0 Cholesterol 66 mg Water 76,31 g Ash 1,46 g Potassium 333 mg Sodium 49 mg Magnesium 29 mg Phosphorus 415 mg Calcium 41 mg Copper 0,06 μg Manganese 0,04 , 1,24 mg Iron 1,48 mg Zinc 12,3 mg Selenium 1 μg Vitamin B0,12 2 mg Vitamin B0,06 3 mg Vitamin B4,97 4 mg Vitamin B65 5 mg Vitamin B0,75 6 mg Vitamin B0,19 9, 15 mg Vitamin B12 1,53 μg Vitamin B1,6 0,63 μg Vitamin A 0,1 mg Vitamin E XNUMX mg Vitamin K XNUMX mg
How to choose and store
Choosing a fresh chub in the market or in the store, the first thing you need to pay attention to his eyes. As with any fish, they talk about the quality of the product. Brilliant and clear eyes – fresh fish, and muddy, covered with white veil – a sign that the carcass has already begun to deteriorate. The second thing to look at is the gills. If the fish is fresh, they are pink or red, gray or green indicates that the fish is stale. Another sure sign of a stale fish is that its bones are lagging behind the fillet during cutting.
In the fridge on ice, a fresh, cleaned chub will retain its freshness for several days, without ice – 12 hours, in the freezer it will last for several months.
How to cook
Many believe that the chub, being almost omnivorous fish, has a tasteless meat. Fish fillet does have a specific smell, but with the observance of cooking technology, tasty dishes are obtained. But the small bones, which are very many in the carcass, will have to choose tweezers. But even in spite of all this, the chub has its fans, who consider this fish to be the most delicious, well, at least, tastier than the ide or bream.
You can cook a chub in a variety of ways: boil, steam, fry, bake, dry, dry. But you must understand that the last two methods of procurement include the presence in the product of a huge amount of salt. So, such dishes are not suitable for people prone to edema, with problems in the functioning of the heart or kidneys. A more dietary option is steamed fish or baked with vegetables. But since the chub fillet itself is quite watery and loose, when steamed, it will even lose its shape. It is good to bake the carcass on the grill or on a spit and at the same time make sure that the excess juice evaporates.
Before baking, the chub should be pickled in lemon juice, to which you can add herbs and garlic if desired. This technique will help get rid of unpleasant odors. In addition, carcasses of fish are also suitable for cooking fish soup, fish soups. The chub lends itself well to pickling and pickling, and from its fillet excellent cutlets are obtained. Fish fillet in harmony with potatoes, salted cucumbers, sweet peppers and tomatoes.
Some people like to eat chub meat that has not been heat treated. But it is fraught with dire consequences. Firstly, any raw or half-baked meat is dangerous, since it can contain parasites. Secondly, when it comes to chub fillet, when raw, it impairs the absorption of vitamin B1, which can cause hypovitaminosis.
Doctors around the world claim that the fish in the diet of any adult should appear at least 8-10 once a month. In addition, it is not necessary that these be varieties of valuable breeds, you can get by with more accessible chubs. Especially since the benefits to the body from them are almost the same.
