Redfish - a fish with very tasty and tender meat

Fish red-eyed (photo it is presented in the article) is a representative of the family Red-Eyed (Etmelichthyidae) and Order Okuniformes. To this rather small family belongs only 5 genera with several species. Depending on the habitat and age, these fish are more or less high, compressed laterally or spindle-shaped body. The edge of their abdomen is rounded between the anus and the ventral fins. The dorsal fin is above the onset of the ventral or slightly farther. The mouth has a narrow, almost horizontal incision. Red-eye is a fish with a red eye, which is what the name says. Scales are shallow, and the mouth is provided with single-row rather weak teeth.

Coloring also depends on the species and habitat. Red-eye is a fish whose back color can range from dark green to blue-green. The sides of her are silvery with a slightly yellowish tint. During the spawning period, the abdomen acquires a reddish shine. Dorsal fin at base blackish, and red at end. The pectorals also have reddish ends, and at the base they are gray.

Red-eye is a fish related to coastal marine life, it is found in all oceans. For example, the southern species (Emmelichthys nitidus) dwells on the shores of Australia, Chile, Africa and New Zealand, and its young fall in the open ocean. Basically, the whole family is common in tropical and subtropical areas. In the waters of the Philippine Islands, Ceylon, India and Indonesia, the Indian red-eyed man dwells. This fish is not large, no more than 10 cm long, lives at depths of 10-15 meters on sandy soils. This species can also go to freshened areas.

Unlike Indian red-eyes, most other species prefer depths much more. For example, southern representatives usually are about 50-100 meters, but similar in distribution pink red eyes prefer from 200 to 500 meters. Both these species can reach 60 cm in length and in South Africa and Australia make a decent by-catch in trawling. The southern form is reddish. When its representatives gather in a big jamb, the sea seems to turn red. Australian fishermen call this fish pearl, picarella or red herring.

Basically, the red-eyed eats feed on vegetable food, but they also eagerly eat aquatic larvae and all sorts of crustaceans. From April to June they begin to spawn, seeking for this the remains of aquatic vegetation in the coastal zone. At males at this time the color becomes more intense, and on the back and head there are small warts. Females lay between 50 and 100 thousand eggs, which adhere to stones, plants and rhizomes. Time of development of larvae from 4 to 10 days.

Basically, from New Zealand comes on the Russian market of red eyes. Fish (reviews about its taste are only positive) has meat, saturated vitamins, as well as micro- and macro elements. In addition, it has the best combination of proteins and fats. To taste it is somewhat reminiscent of Atlantic herring, but with a more dense consistency. In boiled form, the meat of the red-eye becomes light, tasty and juicy. The broth will be clear, bold with a very pleasant smell and taste. But connoisseurs still advise her to cook as second hot dishes. In fried form, red-eyes will please you with tender, juicy and dense meat.