Sea fish. Sea fish: names. Marine commercial fish

In sea waters, as we all know, there are a lot of different animals. A fairly large proportion of them are fish. They are an integral part of this amazing ecosystem. The diversity of species of vertebrate inhabitants of the seas and oceans is amazing. There are absolutely crumbs, having a length of up to one centimeter, and there are giants reaching eighteen meters.

Undersea world

And how delicious the sea fish! The list of names familiar to us from childhood is impressive: pollock, herring, capelin, saury, cod, hake, halibut, notothenia ... There are more exotic specimens. For example, a sea horse, capable of moving vertically in the water column, it is also interesting that in the family of these fish males give birth. Or the whale shark is the largest sea fish, due to its size in the Guinness Book of Records (its weight reaches thirty-four tons, and the length can exceed twenty meters). Despite this, the whale shark is very peaceful and feeds only on plankton. Desperate divers sometimes manage to touch it and even ride on their backs. Another extremely interesting marine creature is a mud plow. For fish, it has a very unusual structure of the body: its tail allows high bounce, and the fins serve instead of hands and allow you to move overland. Silky jumpers look like lizards, but the presence of fins and gills clearly indicates that these strange animals belong to fish.

It is difficult to imagine how many more amazing inhabitants are hidden under water. And in the polar and in the tropical zones there is marine fish. The names of hundreds of newly discovered individuals every year we hear from scientists. Yes, it is not for nothing that they say that the depths of the World Ocean have been studied even worse than the expanses of the cosmos! In the article we will tell about what kinds of sea fishes exist, we will talk about the usefulness and nutritional qualities of some vertebrates. Of course, we will be able to touch only the most common species, in fact there are more than thirty thousand of them.

Commercial sea fish. Photo and title

More than a third of the world catch consists of commercial fish - those that are characterized by high population density and high numbers. There are pelagic individuals that live near the sea surface and in the upper layers (mackerel, herring, tuna), bottom and bottom fish living on the bottom, near the bottom or in the near-bottom horizons (cod, flounder, pollock, halibut). It should be noted that commercial fish are also bred in artificial conditions. The list of such species will not be completely listed: they are representatives of families of flounder, mackerel, horse mackerel and many others. Next, let's talk about those individuals that make up the bulk of the commodity stock on the shelves of stores.

Cod fishes

All representatives of this family are characterized by low fat content of meat (usually up to one percent) and high fat stores in the liver (up to seventy percent). The main species are cod, black cod, haddock, navaga, meruluse, burbot, hake, pollock.

1. Cod

Perhaps, one of the best edible fish, is distinguished by dense white meat, serving as an excellent source of proteins, and the absence of small muscle bones. Has unsurpassed nutritional qualities and acts as a natural raw material for obtaining fish oil. The liver and cod are also very useful.

2. Haddock

Has the most delicious and tender meat from all cod. On the shelves can come under the name of "cod", but the haddock is easy to distinguish on the black strip. This offshore commercial fish, according to the average annual catch, occupies the third place in the world, second only to pollock and cod. It is famous for its excellent balance of mineral substances in the composition. A good source of potassium and sodium. Hazel dishes are often prepared from haddock.

3. Black Cod

Very popular sea fish. Its names can be found different - oily fish, coal fish. From other gadoids it is distinguished by scales having a metallic outflow. It has excellent taste qualities, rich in fats: omega-3 fatty acids in it are fifty percent more than in salmon. Black cod contains a lot of niacin, selenium, vitamin B12. It is useful for people with weakened immunity, high cholesterol, those who often experience stress and anxiety.

4. Navaga

It is subdivided into the Pacific (Far Eastern) and northern. The first species differs in larger sizes (individuals reach a weight of up to one kilogram), but it is less valued by consumers. Pacific Navaga has a coarser and not so tasty, aromatic and juicy, as in the northern, meat. This white sea fish is a low-calorie.

5. Burbot

There are two commercial species of burbot: red and white. It is better to purchase first-kind fish: in spite of the fact that it has smaller sizes (weight up to one kilogram, while white burbot can reach a mass of four kilograms), its taste is much better. In general, the consistency of the meat of this fish is coarser than that of cod. Fat is practically absent (up to 0.1 percent).

6. The Merlaus and the Hake

Very close to each other sea fish (pictures below). In total, about ten species are known. Skin-scaly coverings are colored in color from yellowish-silvery and gray to brown and almost black. The quality of meat significantly exceeds cod: fairly tender, white, with good taste, quite fat (up to four percent of fat).

7. Pollock

This bottom sea fish is common in the northern part of the Pacific Ocean. In length it reaches ninety centimeters, and by weight - four kilograms. Occurs in the Asian (in the Bering, Japanese, Sea of Okhotsk) and the American coast (in the bays of Monterey and Alaska). Atlantic pollock lives in the Barents Sea. The meat of this fish is very easy to cook: you can boil, dry, fry, bake in foil. It contains a wide range of useful substances: vitamins A, C, PP, E, B-groups, chlorine, potassium, iron, calcium, iodine and other minerals. The fat content is up to two percent.

Flounder fish

In this family, the flounder and halibuts themselves are distinguished. Their consumer properties are not the same. Among the Far Eastern flounder the best are yellow-yellow, with bright yellow fins, yellowish striped, dark and Japanese. Among the flounder, the family of marine languages is also known. These fish have an elongated body and very tasty meat. In general, at least five hundred flatfish live in the depths of the sea.

1. Flounder

It is also called sea chicken. The meat of this fish is white, delicious, without small seeds (with the exception of the stellate flounder, in which the bone formations are scattered throughout the body). Fat content - from one to five percent. The North Sea species are well-deservedly popular, and also the flounder-ruff, widespread in the Atlantic Ocean. This sea fish is characterized by a flattened body and an interesting eye arrangement. Meat flounder - a storehouse of selenium, vitamins A and D, it is loved by gourmets for delicate taste, but at the same time not everyone likes his specific strong smell.

2. Halibut

The most famous species are blue, black and white halibut. It is a fat marine fish (fat content - from five to twenty two percent) with white delicious and tender meat, which has a sweetish flavor. Halibut, especially white, is an excellent source of fatty acids (one gram of omega-3 acids per hundred grams of fillet), there are very few bones in it. Saturated with magnesium, potassium, selenium, phosphorus, vitamins B6 and B12. This fish will save you from atherosclerosis and arrhythmia, improve blood flow by relaxing the arteries and veins and reducing the resistance in them.

Skumbrian fish

In trade individuals of this family are realized under different names. There are Far Eastern, Kuril, Atlantic (oceanic), Azov-Black Sea mackerel, pelamida, tuna. As a rule, the meat of these fish is rather fat, without small bones, tender.

1. Mackerel

One of the most favorite fish in Russia. Not everyone knows that the most useful is autumn mackerel, it is at this time of year that its fat content reaches thirty percent of its own weight, while the fat content of individuals of the spring catch is only three percent. This sea fish contains a lot of omega-3 acids, vitamins B12 and D.

2. Tuna

Distributed in the waters of the Atlantic, is held in the adjacent layers and near the surface of the water. This is a schooling predatory large fish. It is very thermophilic, therefore in the Black Sea appears only in July-August. In length it reaches four meters, and weighs more than half a ton. This is a tempting trophy for any angler. There are striped, long-legged, yellow, spotted, large-eyed tuna. Meat is low in fat content - up to two percent.

3. Pelamida

The shape of the body resembles a tuna, only proportionally reduced. This predatory gregarious fish dwells in the Black Sea, reaches a weight of seven kilograms, and in length - eighty-five centimeters. Pelamids, like tuna, are thermophilic, so wintering goes to the Sea of Marmara, while the shoals return to the Black Sea waters rather thin, so it's rarely possible to catch such a beast. There are many kinds of pelamids: royal mackerel (wahoo), monochrome bonito, savara, spotted pelida and others. The meat of these fish has a light color, a dense consistency and a pleasant aroma, contains from two to five percent of fat (with the exception of single-colored pelamides, which have a fat content of up to twenty percent).

Stavrid fish

In total there are about two hundred species. In addition to the horse mackerel itself, this family includes a karanxa, a mammoth, a lichen, a seria, and others. In meat of horse mackerel, which has a grayish color, the fat content is two to four percent. The most delicious is the tenfold fish, by weight it is somewhat larger than usual. Stavridy differ in a peculiar taste and smell (with sourness). The fat content of the carax is half a percent, the rate is one to two percent, the leech is three to five percent.

Scorpionfish

All species of this family go on sale under the name "sea bass". In the Atlantic commercial species are perch and beak (beak), in the Pacific - red perch. Atlantic species contain six percent of fat, almost half the fat content of Pacific fish. Sea bass - a valuable raw material for cooks, from it you get very tasty fish broth.

Sparf fish

Pagrus, Cuban crucian carp, dorada, fish-chon , zuban, skap are all representatives of the family of spas. On the shelves of stores they can come under the single name "ocean crucian carp". They have low-fat (up to two percent), juicy, tender meat. An exception to the fat content is only skap, its meat contains seven to ten percent fat. To taste this representative of the spas reminds of carp. Dorado is also called the sea crucian carp and the golden spar. Its appearance is a bit fierce, but the meat is delicious, aromatic, with a minimum of bones. Due to the presence of unsaturated fatty acids, including myristic, palmitic, lauric, this sea fish is very useful. Using the Dorado, you will save the heart from the effects of free radicals and prevent the formation of blood clots.

Notothenia fish

In recent years, the Antarctic has mastered the fishing of delicious fish - notothenia and other representatives of the family under consideration: the oceanic bull, toothfish, squam. Of the species mentioned, the most fatty individuals are toothfish (containing between twenty and twenty-five percent of fat), followed by notothenia marble (eight to sixteen percent), squats (four to six percent) and oceanic octopuses (half a percent). The meat of these fish is white, dense, fragrant, without small seeds.

Stuffed fish

The family has up to one hundred and fifty species. Among the commodity names of individuals entering store shelves, we are most familiar with sea trout, captain fish (otolith), croaker, umbrella. In the catch there are specimens weighing from one to ten to twelve kilograms, fat content is up to three percent. In non-medium-sized fish, the meat is non-rigid and not too coarse, in large ones it is coarse-grained. All members of the family gorbylovyh, especially umbrina and otolith, are valuable species, because they are virtually devoid of marine taste and smell, and in food properties resemble traditional fish that live in inland waters. Trout is rich in pyroxidine, vitamins A and D, and omega-3 acids. This nutritious and delicious fish is very loved by consumers and serves as an ingredient of many dishes.

Herring fish

Perhaps there is no man who at least once in his life did not eat herring. Every Russian child she has known since childhood. This fish has a very valuable commercial significance, it lives mainly in the northern parts of the Pacific and Atlantic Oceans. In herring, a lot of protein, vitamin A, polyunsaturated fats. However, it also has a lot of bones, which, nevertheless, did not prevent the rabies from gaining popularity among the population. Often, herring is used in a salty form. In Holland, a large smoked fish is called a "hall," and a shallow salted fish is called a "backing" fish.

Smeltfish

The most famous representative of this family is capelin. This small marine fish has an almost circumpolar distribution: in the northern parts of the Atlantic (in the Barents Sea) and in the Pacific Ocean, in the Arctic. Consumers sometimes overlook the affordable small fry. And in vain. It must be included in the diet! Where else do you find so much potassium, iodine, sodium? But past the capelin in the store do not pass the owners of cats - pets love this fish. It has few connective tissues and at the same time many valuable fatty acids and protein (about twenty-three percent), which lower the level of cholesterol in the blood, carefully remove from the walls of the vessels of the plaque. Capelin can be cooked very quickly, the most delicious it turns out in smoked and fried form.

Finally

Sea fish, photo and description of which were given in this article, is, of course, only a small part of all vertebrate animals living in the waters of the World Ocean. We talked only about those species that are of significant importance to consumers. Once in our country Thursday was considered a fish day. Now all kinds of fish, especially sea fish, appear on our tables almost daily. This is easy to explain: the meat of the inhabitants of the sea depths contains essential for human health fats, amino acids, vitamins. At the same time, marine fish for sanitary and hygienic assessments are much more useful than freshwater, it has almost no anthropogenic impact on the habitat, so the inhabitants of the seas are less contaminated with heavy metals, do not contain radionuclides and pesticides that are dangerous to people.