The term "pelagic fish" is derived from the place in which they inhabit. This zone is an area of the sea or ocean, which does not border the bottom surface.
Pelageal - what is it?
From the Greek "pelagial" is interpreted as the "open sea", which serves as the habitat of nekton, plankton and pleiston. Conventionally, the pelagic zone is divided into several layers:
- epipelagial - located at a depth of 200 meters;
- mesopelagial - at a depth of up to 1000 meters;
- batipelagial - up to 4,000 meters;
- over 4000 meters - abisopelagial.
Pelagic fish: description
This marine inhabitants, a prominent featurewhich is the habitat - pelagic region. There are two types of pelagic fish: coastal and oceanic. The former occupy shallow waters, where sunlight seeps in, while the latter occupy most of them in deep layers, occasionally swimming in the coastal zone, mainly for spawning.
Mostly pelagic fishhave established themselves as excellent swimmers. The body of a torpedo-shaped or spindle-shaped form allows them to rapidly cut through a dense water column, while developing high speed. The size of pelagic fish varies from very small (sprat, saury or herring) to giant predators: oceanic sharks and tuna. Pelagic fish very often form huge shoals, sometimes reaching more than a thousand tons, but there are also those who prefer a solitary habitat.
Popular types
The main commercial fish catch is pelagika.It accounts for 65-75% of the total catch. Due to the large natural reserve and availability, pelagic fish is the most inexpensive type of seafood. However, it does not affect the taste and utility. The pelagic fishes of the Black Sea, the Northern, Marmara, Baltic, and also the seas of the North Atlantic and the Pacific Basin occupy the leading position of the commercial catch. These include smelt (capelin), anchovy, sprat, herring, mackerel, cod (blue whiting), mackerel.
Perhaps the most common and sought afterfish is herring. It mainly inhabits the pelagial of the North Atlantic seas, the Barents Sea and the North Sea. Four groups of herring are distinguished: spawning, large prespawning, fat and small herring. The most valuable products are fat herring. After all, it is easy to preserve and well salted.
Второе место по популярности среди потребителей takes mackerel. This fish belongs to perciformes and is widespread in the waters of the Baltic, Black and Sea of Marmara. The average length of mackerel - 30-35 centimeters. Some individuals are able to reach a length of up to 60 centimeters. The color of mackerel is gray-green with a large number of black stripes located on the back. It is ideal for making canned food, cold-smoked products, as well as hung fish and balyk.
To the third type of common pelagicfish that are commercial, include capelin and Baltic herring. Capelin is a smelt, arctic fish that feeds on crustaceans and plankton. Its length rarely exceeds 20 centimeters. This is a schooling fish that lives in the upper layers almost round-polar. It is used in the form of sprat, marinated and smoked, as well as dried and dried.
Sprat mainly inhabits the waters of the Balticseas. Outwardly, it is very similar to Atlantic herring, but it has a smaller size, which varies within 20 centimeters. Sprat has an elongated body and a silvery shade. Implement this fish in frozen form, in the form of preserves and canned food and in the cooled version.
Taste qualities
Pelagic fish have long been famous forits composition has a high fat content of over 20%. Certain species of herring are rich in vitamins B12, A, D, iodine and amino acids, which are part of the protein composition of herring. Scientific studies have shown that the presence of herring in the diet lowers the risk of diseases of the cardiovascular system. Fish fillet has an elastic, soft dense texture and a very pleasant taste.
Smoked mackerel fish are gentle,delicious taste, and roasted or boiled meat is characterized by a dry consistency. Mackerel contains many beneficial trace elements, such as: phosphorus, manganese, zinc and vitamins of group B.
Smelt pelagic fish are easily digested andcontain about 20% of proteins. They are rich in amino acids, proteins, calcium, as well as such an essential element as selenium. Meat of smelt fish is soft and tender, which gives them a special taste properties.
