Fishing ponds on Timiryazevskaya.
Detailed fishing report: Everything went traditionally. First published on the website the invitation with the offer to run for trout fishing, to be exact – to discover the pleasure of…

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Sharks in the Black sea!
Perhaps it may excite anyone after the events in Egypt. The Crimea, the Caucasus, Turkey is the favorite recreation of many. And because the surge of interest in the inhabitants…

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The white shark or man-eater Carcharodon carcharias
Features: sturdy, rounded body spindle-shaped with relatively short, conical, and blunt snout. Small eyes. Five long Gill slits, all located in front of the pectoral fin. Spiracles tiny. Teeth: teeth…

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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.

Marine fish - useful properties and contraindications to the use
Fish has long been recognized as one of the most useful products. A huge amount of useful minerals and compounds essential to man are found in it. Any table, with…

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Marine aquarium story
The first of the marine tanks were Venetian glass jars where the Romans kept anemones outdoors, but these systems were very short-lived. First personal marine fishkeeping began on a wider…

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