A fish

Ide

The ide is a representative of the species of ray-finned fish from the cyprinid family. Distributed from Siberia to Yakutia and in all countries of Europe, with the exception of its southeastern and southern parts. It inhabits the rivers from the Danube to the Kuban, as well as the Volga, Ural, Embu. Outwardly, the ide has similarities with roach and chub. This is a freshwater fish, which is kept near bridges, off the coast with overhanging shrubs, near pits, below rifts and whirlpools.

The ide is hardy, easily tolerates temperature changes, prefers deep rivers with a clay silted bottom with a slow flow. Fish meat is easily absorbed by the human body. It is a source of complete protein with essential amino acids (methionine, taurine, tryptophan, lysine), calcium, phosphorus.

IDE is a dietary product that is boiled useful for peptic ulcer, gastritis, heart pathologies. The fish ear stimulates digestion and increases the production of pancreatic enzymes.

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An adult reaches 35-53 cm (maximum 90 cm) in length and weighs 2-2.8 kg (8 kg). The ide's life expectancy varies between 15-20 years. The body is thick, the mouth is small oblique, the head is shortened. Depending on the time of year, area and age, the fish may show clear differences.

The birthplace of the species is Scandinavian countries.

In spring, gill covers and ide head acquire a characteristic golden hue, which in the sun casts silvery, dark tones. The back is bluish-black, the belly is gray, the sides of the body are white. The lower, lateral fins are red, and the caudal, dorsal fins are dark. The eyes are yellow with a greenish tint with a dark spot at the top.

The fish is omnivorous, feeds on higher aquatic vegetation, insect larvae, mollusks, and worms mainly in twilight.

The ide becomes sexually mature by 3-5 years of life. Spawning occurs in the second half of spring. During this period, the body of the males is covered with small yellow warts. Interestingly, females dominate in the spawning herd, which are 2 times more. An ide spawns for 1-2 weeks simultaneously with a pike and a perch at a water temperature of 2-13 degrees. The number of offspring depends on the size of the female, her age and reaches up to 130 thousand pieces. Caviar is laid on the roots of underwater plants at a depth of 0.8 m.

Chemical composition

The meat of the ide is white-yellow, juicy, sweetish, penetrated by a large number of bones. It is believed that fish infected with various parasites, for the neutralization of which the carcass is processed at high temperatures, is longer than the fillet of other representatives of the carp species (up to half an hour).

In 100 g of meat, 117 kcal, 75.4 g of water, 19 g of protein, 4.5 g of fat and 1.1 g of ash are concentrated.

The chemical composition of ide
NameNutrient content in 100 grams of product, milligrams
Vitamins
Niacin (B3)3,154
Macronutrients
Potassium235
Phosphorus210
Sulfur190
Chlorine165
Sodium100
Calcium80
Magnesium35
Trace elements
Iron0,9
Zinc0,7
Fluorine0,43
Chromium0,055
Nickel0,006
Molybdenum0,004

In the summer, fish can give away mud, so before cooking it is soaked in salted water for at least 1 hour.

Usefulness and danger

Ide fillet is a source of macro- and microelements, easily digestible protein and polyunsaturated fatty acids, which are completely absorbed by the human body. Nutrients that make up the product improve the functioning of the musculoskeletal system and the nervous, endocrine, cardiovascular, circulatory systems.

Useful properties of representatives of cyprinids directly depend on the ecological state of the reservoir in which they stayed and the food supply.

According to WHO, with regular consumption of fish, at least 2 times a week, the likelihood of developing atherosclerosis, heart attack, and malignant tumors is reduced. Nutritionists are allowed to include the product in boiled form in the diet of patients suffering from diseases of the gastrointestinal tract, since it is digested for 2 hours without loading the digestive tract, while assimilation of meat in a similar volume will require 2.5 times more time.

Useful properties of ide:

  • strengthens bone tissue, in particular teeth, promotes proper skeleton formation, prevents the development of osteoporosis;
  • stimulates digestion, improves appetite;
  • prevents vitamin deficiency;
  • reduces nervous tension, suppresses irritability and aggressiveness;
  • improves coronary circulation;
  • reduces cholesterol levels, increases vascular tone, prevents the development of Parkinson's disease.

The potential harm of the ide is explained by the presence of river fish in a polluted environment. As a result, tender meat absorbs pesticides, radionuclides, particles of heavy metals from a reservoir, becomes toxic and dangerous to eat. In addition, in salt and dried form, it is contraindicated for people suffering from hypertension and kidney disease.

An ide is a bony fish. Remember, even the smallest bone, when ingested, can injure the intestines, stomach, esophagus or pharynx. Because of this, it is not recommended to give it to small children.

Other cons:

  • often causes allergies;
  • practically does not contain useful omega-3 acids;
  • quickly deteriorates;
  • poses a danger of infection with worms (when eating infected meat).

Freshwater fish is less beneficial to the human body than sea fish. In addition, nutritionists insist on the need to exclude smoked ide from the daily diet. During processing, such a product accumulates carcinogens in meat, which leads to the development of cancer.

Cooking variations

The ide is baked, fried, salted, boiled, smoked, and also used to make toppings for pies and canned food. The most popular fish dishes are ear, aspic, aimed at stimulating the production of gastric juice.

"The salting of ide"

Ingredients:

  • sugar - 100 g;
  • salt - 200 g;
  • carcasses of fish - 4 pcs;
  • allspice, coriander.

Cooking principle:

  1. Rinse fish, cut off tail and head, rip open belly, remove entrails, wipe with a dry cloth. If desired, you can additionally remove the ribs, spine.
  2. Grate fish fillet with spices, sugar and salt.
  3. Place carcasses under oppression, leave in a cool place for 2 days.

Ready fish tastes like salmon. It can be eaten raw or smoked.

Remember to take extra care when cleaning fish. At the end of the evisceration, the carcasses thoroughly wash their hands, and cut the cutting board and knife with boiling water. Otherwise, the likelihood of infection with worms increases.

"Roasting an ide"

Ingredients:

  • lemon juice - 30 ml;
  • onions - 2 pcs;
  • fish carcass - 4 pcs;
  • lemon - 0.5 pcs;
  • red and black pepper, salt;
  • sour cream;
  • vegetable oil.

Cooking principle:

  1. Peel the fish, cut off the fins, wash.
  2. To eliminate the smell of mud, ide should be placed in a weak salt solution for 2 hours.
  3. Peel and chop the onion, mix with spices, lemon juice. The resulting mixture to fill the carcass from the inside.
  4. Make transverse incisions on the outside of the body. Insert lemon rings. Rub the shell of ide with salt and pepper.
  5. Pour vegetable oil on a baking sheet, place onion rings on top, lay carcasses, coat with sour cream. Cover the form with foil, put in a preheated oven for 1 hour, maintaining a temperature of 180 degrees. 15 minutes before the fish is cooked, remove the “metal” paper.

Idea dishes are very popular among gourmets around the world, as it is combined with most products. Among which are: onions, potatoes, tomatoes, cilantro, mint, spinach, parsley, sour cream, cheese, milk, porcini mushrooms, oyster mushrooms, champignons, raisins, crabs, lemon zest.

Spices compatible with fish: sesame, thyme, nutmeg, pepper, vinegar, coriander. To emphasize the expressive taste of the ide, beer, white wine, wheat flour, macemel, olive oil are used. Serve with creamy sauce.

How to cook an ide

Stuff with egg, greens, salt with coriander, bake with mushrooms under sour cream or sesame seeds and tomatoes, stew with raisins in beer or wine, smoke with spices. In addition, jellied fish, fish soup, meatballs, canned food, and fillings for pies are prepared from fish.

Ide fishing

Winter fishing

In the cold season, ide ides in the pits, adjacent to the bream and perch. With the improvement of the weather, it runs aground to the mouths of streams. During this period, it can be caught in perch bait, and even when tacked at tackle at a depth of up to 0.5 m. The ide avoids fast streams by choosing places with a weak current with a sandy-muddy bottom with insignificant depth differences. It can stay near piles of various hydraulic structures or among the flooded snags in small flocks, it is caught along with other fish. Large specimens live alone above the sandy bottom near clean artificial structures.

Often an ide in the winter bites on pike gear, is caught when a perch is shrunk, grabbing a bait and live bait. It activates on the eve of spring with melting ice. It is during this period that he begins to eat and you can catch solid individuals weighing over 500 g.

To facilitate fishing in the winter, it is recommended that you prepare an IDE camp in advance. To do this, driftwood, surrounded by stones, is flooded in the right place 3 m in depth. Artificial support on a flat bottom attracts the attention of any fish.

Active biting is observed in the morning, but the ide is caught at night until dawn. In winter, a fishing rod is used, on which feed from plant components (pea puree) with protein additives, larvae of worms, bloodworms, burdock moths, sweetened white dough with bark beetle is strung. On large rivers, ides are caught for small fish: Verkhovka, rudd, fry crucian carp, and mustard. He bites decisively, so he is hooked after a 3-second exposure.

Spring fishing

With the departure of ice, the fish wakes up from hibernation, the water level in the streams rises, which contributes to its active zhor. In late March and early April, the ide goes to oxygen-rich tributaries, where it restores strength, is washed from parasites, and feeds intensely on the eve of spawning.

Interestingly, the higher the water level in the river, the better the bite of the fish. The most catchy places for ide ide in spring are the territory near the shores with overhanging vegetation.

With the heating of water in the ducts, the females gained strength begin to spawn. Then they return to the main body of water. The fish bite within 24 hours, but is activated in the early morning and evening. In spring, it is maximally active, therefore it is caught on artificial bait imitating insects, spinning lures with petals, twisters, wobblers, small poppers. In addition, ordinary bottom fishing tackle is suitable.

In early April, the ide is still too lazy, therefore, to attract his attention, the bait is lowered lower to the bottom. Otherwise, he simply ignores her.

The most effective baits of animal origin: May bug, burdock, bark beetle larvae. In addition, to attract fish interest, you can prepare a feed mixture of clay, any porridge and crushed worms. The ingredients are thoroughly mixed, balls are rolled from them, which are lowered into a pond, where they soften and break up into small pieces. Instead of complementary foods, you can simply use steamed peas, wheat or flakes of oatmeal. After 30-50 minutes, the food will attract the ide and you can lower the rod into the water.

Remember, the representative of the cyprinid family is suspicious, so in order not to scare him away, you should carefully move without rustling the leaves, observe silence during the fishing process and even hide in the bushes.

Summer fishing

The abundance of food, heat, warm water and poor appetite are the causes of bad ide biting. In the summer, fish lives on the steep banks of rivers, near snags at a depth of 4-5 m with a slow, reverse course. The best time for catching ide is late evening or early morning (until 9 o’clock). With sunrise, the nibble gradually decreases and when it rises high enough and completely disappears.

At a depth of up to 4 m, you can catch fish on a fishing rod, however, only a feeder is suitable for catching it from the thickness of the water. As a nozzle, vegetable food (steamed wheat or peas, a mastico) is used, to which pieces of dung worm, maggot or bloodworm are sometimes added. The bait in the form of steamed peas with porridge and clay or white river fish plays a huge role.

The ide is a cautious representative of cyprinids; to catch it, it is necessary to use the most inconspicuous elements of equipment (thin leashes with a diameter of 0.14-0.18 mm).

Fishing in autumn

With the approach of cold weather, the behavior of the fish and its location changes. As a rule, ide ides run aground, where a lot of fry are concentrated and there is practically no current. During this period, he prepares for winter, begins to eat actively, stock up on fat. This is a good time for anglers, as the nibble is as intense as in the spring. As tackle, a bottom fishing rod is used, which is thrown no deeper than 2 m into the water column. Leashes should be thin and inconspicuous, so as not to frighten away the fish in clear water.

In autumn, special attention is paid to the composition of complementary foods, which changes every month. In September, it is a mixture of dry oatmeal, wheat flour, steamed peas, maggot. In October, Hercules is replaced by land. The best bait in November is crucian carp or live bait.

Fish are fed for half an hour or an hour. The main task is to collect the maximum amount of stuff to the bait hook. The feeding is placed in a small depression at the bottom in a small amount, so as not to oversaturated fish, wait for the approach of the flock.

Summer baits, as well as black leeches, bait fish are suitable as bait. Remember, ide catching is a fascinating procedure that requires knowledge and skill.

Conclusion

An ide is a shy, bony fish that lives in rivers and lakes. The maximum density of representatives of the cyprinid family is recorded closer to the North. The mass of the average individual, as a rule, does not exceed 2 kg. Fish are caught on wire or float tackle, donkey, fly fishing, and avoid strong currents. Nibble depends on the season: the most active in spring and autumn, passive in summer and winter.

An ide is a fish with tender, sweet meat, which contains an easily digestible protein important for the human body. Mineral compounds and PUFA, which are part of the product, improve the condition of blood vessels, strengthen bones, normalize digestion, without loading the gastrointestinal tract. It is recommended to eat fish 2-3 times a week for 100 g.

Remember, ide ide spoils instantly, so it should be cooked immediately after purchase or catch (within 24 hours). Otherwise, when eating stale fish, you can "get" food allergies, indigestion and become infected with worms.

Watch the video: What is an IDE? (January 2020).

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