Lufar is a sea-beam fish from the order of perciform. Habitat - tropical and subtropical waters of all oceans. The length of an individual is 50 centimeters (can reach up to 130 centimeters), and the weight is 5 kilograms (up to 14.4 kilograms). The body of the bluefish is elongated, laterally compressed, strewn with medium-sized rounded scales. The caudal fin is forked, the dorsal (two of them) are separated by a gap, the pectoral and ventral are very short. The head of the fish is large, the mouth is bulky, filled with sharp single-row teeth. The belly is silver in color, the back is greenish-blue, at the base of the pectoral fins there is a characteristic dark spot.
Bluefin is a valuable fish for the human body, because it contains vitamin B12 in large quantities (0.00539 milligrams per 100 grams of fillet), which is important for updating the blood composition, cell growth, and normal metabolic reactions. At the same time, the daily intake of cyanocobalamin is 0.002 - 0.003 milligrams.
In addition, the fish contains vitamin D, sodium, potassium, calcium, phosphorus, magnesium, which are responsible for the health of the immune, cardiovascular, nervous systems, skin and musculoskeletal system.
Lufar is a flock of pelagic migratory fish, which in open waters goes into the water column 60 meters from the surface. This is a typical predator, feeds on horse mackerel, anchovies, sardines. Lufari hunt prey both in the upper layers of water and in thickness. They instantly crash into the flock, dismember it and randomly grab the rushing individuals. This process is accompanied by "boiling" of water, jumping out of fish above the surface of the reservoir. The hunt lasts only 2 - 3 minutes, then the predators go in search of a new "victim".
Juvenile bluefish, reaching 10 centimeters in length, begins to eat shrimp, then, as it grows, passes to small fish. Puberty comes to 3 years. From June to August, females spawn in open areas of the sea. Therefore, in the summer months, bluefish can be seen near the coast.
Active fishing for this species is conducted in the Mediterranean and Black Seas, Venezuela, Brazil, Africa, Australia, near the Gulf of Maine in the Western Atlantic.
The meat of the representative of the perch-like squad has a dense texture, white and tender. The protein content in it reaches 21%, fat - 3%.
The most "fish" places - the Kerch Strait, near the capes of the Crimean peninsula. Lufar approaches the shores only in the hot season. The fishing season for this predator falls on a narrow period from July to October. In the northern regions of the Black Sea, it is even shorter and falls in August-September. As a rule, the search for bluefish is carried out from the boat, but you can get on the flock from the shore. This occurs in the early morning, evening twilight in places of fish hunting for coastal schools of mullet. This is rare, so a similar case is more likely to be attributed to the great luck of the spinning player.
Thus, Lufar, as usual, is caught from a boat. In the open sea, fishers closely examine the expanse of water with the help of telescopes, binoculars. The presence of a flock of seagulls on the horizon, often falling on the surface of the water, indicates that in that zone, bluefin “wields”. In order not to frighten off the prey, it is impossible to come close to the hunting area. The boat is stopped near a moving flock at a distance that allows you to throw a spoon, then proceed to sting. As a rule, they don’t apply bait and top dressing to a predator’s call.
Not always in the catch is only bluefish. Often the hunt is stepwise: large fish follow small ones, and the procession closes the "coveted trophy". For example, when a mackerel chased by a mackerel is chasing a school of hamsa, which is followed by a mackerel, and after it, in turn, a bluefin hunts.
A coveted bait for a predator is any small fish, even a piece of herring. For catching bluefish use spinning fishing (spinners, tackle). Metal plates (artificial baits) should be heavy, narrow, light with linear dimensions from 100 to 200 millimeters in length and 5 to 15 millimeters in width.
With all the greed and assertiveness of Lufar, it is not easy to cut him. Spinners need to be well armed. Three high-quality tees are attached to them, which are capable of breaking even the hardest mouth of a predator.
The gear is equipped with a narrow-skinned fish with a garfish. The best time to catch is at sunrise and sunset from late July to November. Lufar intensively pecks in the muddy brightening water after a storm. When the fish is hooked, a struggle for survival unfolds: sharp teeth dig into the gear in search of weak elements, she makes sharp jerks, trying to plunge into the depths of the reservoir with a blow, then jumps to the surface and "walks on the tail" like a pike. Often after strong jerks, the predator breaks off the rod and instantly goes into the sea. During such a riot, it is not easy to keep the bluefish, it is necessary to have strong gear with a high breaking load of fishing line from 1.7 kilograms, a minimum thickness of 0.18 millimeters (better - 0.25 millimeters).
After removing the fish from the pond, one should not lose vigilance and relax, the caught predator can bite the fisherman, damage fingers that are inadvertently close to the mouth.
Effect on the body
The beneficial properties of bluefish meat are determined by vitamins of the B, A, PP groups, micro and macro elements (calcium, iron, sodium, phosphorus, potassium), which:
- Strengthen nails, hair, bones, vessel walls, make them less fragile.
- Participate in the metabolism of fats and the formation of blood cells, improve the condition of patients suffering from anemia.
- Normalize water balance, the work of the heart muscle and thyroid gland, blood pressure.
- Increase stress tolerance, reduce susceptibility to emotional upheaval.
- They activate the production of digestive enzymes, the synthesis of molecules of adenosine triphosphoric acid (ATP), myelin.
- Maintain smooth muscle tone.
- Stimulate the growth of cells and the body, prevent the appearance of rickets.
- Blood coagulability is maintained.
- Improve the condition of the skin, the processes of cellular respiration.
- Raise immunity.
Fat in lufar (more than 5%) is rich in polyunsaturated fatty acids, which have antioxidant properties and protect against diseases of the cardiovascular system, musculoskeletal system, and malignant neoplasms.
The protein of fish is easily absorbed by the human body, therefore, it is successfully used in the nutrition of pregnant women, the elderly, children. There are no carbohydrates in the meat of lufar, so it can be used in the diet of people with diabetes.
Easily digestible fish fillet is recommended for use with:
- metabolic disorders;
- Alzheimer's disease;
- nervous disorders;
- decreased immunity;
- fragility of bones;
- diseases of the heart, blood, skin;
- thyroid disorders;
- reduced production of food enzymes;
- poor contraction of smooth muscles;
- elevated cholesterol;
- migraine attacks;
- radiation exposure;
- body slagging;
- HIV infections
- frequent allergies;
- chronic fatigue syndrome;
- Keshan's disease;
- adriamycin poisoning;
- low levels of red blood cells;
- problems with tooth enamel.
- individual intolerance;
- diseases of the liver, pancreas;
- excess sodium in the body.
|Components||Content per 100 grams of product|
|Calorie content||124 calories|
|Essential Amino Acids||9.69 grams|
|Essential Amino Acids||9.635 grams|
|Omega 9||1,516 grams|
|Saturated Fatty Acids||0.915 grams|
|Omega 3||0.833 grams|
|Sterols (cholesterol)||0.059 grams|
|Omega 6||0.006 grams|
|Name||Nutrient content in 100 grams of product, milligrams|
|Pantothenic Acid (B5)||0,828|
|Folic Acid (B9)||0,002|
The ratio B: F: For the bluefish fillet is 72%: 28%: 0%.
In the process of cooking, the calorie content of fish increases. So, 100 grams of baked bluefin contains 138 calories, fried - 200 calories. After cooking, the meat retains elasticity and juiciness. It is worth noting that there are no small bones in it, the scales are thin, easy to clean. The pulp has a pleasant, delicate taste.
The quality and taste characteristics of the fish dish depend on the quality of the selected carcass. Fresh bluefin has a smooth surface without foam, mucus, or visible damage. The smell is pleasant, marine. Eyes are brilliant, as if glowing. A cloudy pupil indicates that the fish was stored for at least 2 to 3 days on the counter. In addition, when pressing on the carcass, it should not make squelching sounds, quickly take its original form.
Most often, bluefin is fried or baked with herbs. In Europe, minced meat is prepared from minced fish fillet, which is used as a filling for dumplings, rolls, pies, meatballs, meatballs.
Bluefin meat is not stored for a long time, it is a perishable product, so in order not to get food poisoning it is prepared immediately after fishing or buying. On the second day, it gets an unpleasant aftertaste.
Popular classic fish recipes
"Lufar in Kiev"
- wheat flour - 30 grams;
- fish fillet - 600 grams;
- chicken eggs - 2 pieces;
- butter - 100 grams;
- vegetable oil - 70 milliliters;
- salt, spices;
- Pass the bluefish fillet through a meat grinder twice.
- Salt, pepper the minced meat, form cakes out of it.
- Place the oil in the center of each circle, close the edges. Give the tortillas an oval shape.
- Beat eggs. Bread cutlets in the resulting mixture, then in flour and breaded in breadcrumbs.
- Heat a pan with vegetable oil. Fry the meatballs on low heat on both sides until cooked.
Kiev Lufar is served with a combined side dish: boiled carrots, beets, green peas, pickled or salted vegetables.
"Shish kebab from Lufar"
- onions - 3 heads;
- carcasses of bluefish - 1 kilogram;
- vegetable oil - 30 milliliters;
- vinegar - 45 milliliters;
- lemon - 0.5 pieces;
- salt, pepper, herbs.
- Clean the fish from scales, remove the skin, remove the insides, rinse under water. Cut the fillet into slices.
- Remove the peel from the onion, cut into rings.
- Prepare the marinade: mix pepper, salt, vinegar, onion. Roll the fish in the mixture, leave for an hour in the refrigerator.
- Put slices of bluefish on a skewer and fry in a pan or put on a grill.
Before serving, place the kebab of fish in a dish, pour with melted butter, sprinkle with lemon juice, sprinkle with chopped onions and herbs.
"Ear of Lufar"
- potatoes - 3 pieces;
- onions - 1 head;
- bluefish - 500 grams;
- parsley - 1 bunch;
- butter - 50 grams;
- water - 1.5 liters;
- carrots - 1 piece;
- bay leaf - 1 piece;
- salt, pepper, spices.
- Cut the fish, cook the broth.
During cooking, the head of bluefish is not used. It is believed that in this part of the body all harmful substances present in the reservoir accumulate.
- Peel the vegetables.
- Carrots, cut into strips, fry in butter.
- Grind the parsley. Chop potatoes.
- Strain the broth. Remove the tail, costal bones. Add greens, onions, potatoes, fried carrots to the broth. Cook the ear over low heat.
- 10 minutes before cooking, add salt, pepper, season with butter.
Ear is served in portions: liquid is poured into each plate, pieces of fish are put, and sprinkled with herbs.
Bluefin is a marine fish that contains unsaturated fatty acids (omega-3,6,9), vitamins (A, B, PP), minerals (potassium, phosphorus, sodium, magnesium), essential amino acids (threonine, phenylalanine, lysine, arginine , valine, leucine), without which the normal functioning of the body is impossible.
Predator fillets are prescribed to strengthen the nervous, circulatory, immune systems, stimulate fat and protein metabolism, cell growth and improve the thyroid gland. In the meat of bluefish contains a large amount of phosphorus, which eliminates lethargy, increases efficiency, gives vitality. Deficiency of this element in the body threatens with a violation of the conduction of nerve impulses, apathy, fatigue, irritability. Possessing a “bouquet” of useful properties, the representative of percussion remains a dietary product (120 calories per 100 grams of sirloin).
Fish is a perishable product, so you need to cook it immediately after fishing or buying. Lufar is recommended to choose fresh or frozen. Pay attention to the carcass of the fish, it should be dense, elastic, emit a pleasant marine smell. In order not to spoil the piquant taste of the dish, the cooking time of bluefish does not exceed 15 - 20 minutes. Serve with stewed or fresh vegetables, white wine, sour green apple.
To eliminate the smell of the sea, the fish is baked with slices of lemon.