Marine aquarium at home
A real "slice" of the underwater world in your home wish to have the most people. It is very popular saltwater aquarium, because marine fish are much brighter and prettier…

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Treasure of Egypt – Red sea
The greatest treasure of Egypt is the Red sea. This is the fantastic beauty of the sea to attract travellers from all over the world at all times, and even…

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Marine gobies: cooking simply, but with taste
The bull is so named because of the large, just like a bull, head. This medium-sized fish belongs to the Perciformes, and includes about two thousand species living in coastal…

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Marine gobies: cooking simply, but with taste

The bull is so named because of the large, just like a bull, head. This medium-sized fish belongs to the Perciformes, and includes about two thousand species living in coastal waters of tropical and temperate latitudes. In the Black and Azov seas occurs more than ten kinds. The largest representative among them – steer marcovic (it is also called “the whip”), the most abundant species – the round goby, the rare – steer Bobcat. But we are not interested in it, and their taste.

May,of course, gobies – fish for everybody, but it is appreciated in coastal cities. For example, in the Ukrainian Berdyansk was a monument to the bull-breadwinner, which was a major food source during the great Patriotic war. And in the small town of Genichesk of Kherson region in the Museum there is a curious sculpture – fish-bull with a crown on his head says “Steer breadwinner Genichesk”.

Therefore, each time resting in the black sea resort we will certainly in your daily diet introduce dishes from this simple but extremely tasty fish. As, for example, it.

We took pounds of calves was gutted and the gills got (considered frying they absorb a lot of oil). The fish was salted. peppered and let it sit for half an hour. If you do not give the bulls the dwell, in the pan they will begin to “wriggle”. Beforehow to frying, the fish can be wiped of mucus tissue. We Bychkov fry on both sides until Golden brown.

In parallel prepared tomato sauce – sliced onion rings, fried it in vegetable oil until translucent, then added tomato paste and a little water, spices for fish. The sauce is stewed for about ten minutes.

Fried fish and the sauce is ready is half the battle. Then we took the cauldron, she put in layers gobies, spraying tomato, and put it in the oven for 20 minutes. After baking in the oven the fish turns out more tender, and the bones very soft.

By the same principle it is possible to prepare canned fish (short-term storage). When preparing canned, the fish is cut more carefully – cut off fins and tail, cut off the head, and in the oven it is necessary to keep not less than two hours.

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