Fish red-eyed (photo presented in the article)is a representative of the family Red-eyed (Etmelichthyidae) and order Perch-shaped. Only 5 genera with several species belong to this rather small family. Depending on the habitat and age, these fish have a more or less tall, laterally compressed or spindle-shaped body. The edge of the abdomen between them is anus and abdominal fins rounded. The dorsal fin is located above the beginning of the abdominal or a little further. The mouth has a narrow, almost horizontal incision. Red-eyed - fish, which has a red eye color, which, in fact, says its name. Her scales are shallow, and her mouth is supplied with single-row rather weak teeth.
Coloring also depends on the species and habitat.Red-eyed - a fish whose back color can vary from dark green to blue-green. Her sides are silvery with a slightly yellowish sheen. During the spawning period, the belly acquires a reddish shine. The dorsal fin is blackish at the base, and red at the end. Chest also have reddish ends, and at the base they are gray.
Red Eyes is a coastal fishmarine life, it is found in all oceans. For example, the southern species (Emmelichthys nitidus) lives off the coast of Australia, Chile, Africa, and New Zealand, and its juveniles are found in the open ocean. In general, the whole family is distributed in tropical and subtropical areas. The waters of the Philippine Islands, Ceylon, India and Indonesia are inhabited by the Indian Red Eye. This medium-sized fish, no longer than 10 cm long, lives at depths of 10-15 meters on sandy soils. This species may also enter desalinated areas.
Unlike the Indian red eyes, mostother species prefer depth much more. For example, the southern representatives are usually about 50-100 meters, but similar in distribution pink red eyes prefer from 200 to 500 meters. Both of these species can be up to 60 cm in length and in South Africa and Australia make up a decent by-catch in trawl fisheries. The southern species has a reddish tinge. When its representatives gather in a big joint, the sea becomes like a red color. Australian fishermen also call this fish pearl, picarella or red herring.
In general, red eyes feed on plantfood, but also willingly eat water larvae and all kinds of crustaceans. From April to June, they begin to spawn, searching for the remains of aquatic vegetation in the coastal zone. At males at this time the color becomes richer, and small warts appear on the back and head. Females lay from 50 to 100 thousand eggs, which stick to stones, plants and rhizomes. The time of development of larvae is from 4 to 10 days.
Basically, from New Zealand falls onRussian market red eye. Fish (reviews about its taste only positive) has meat rich in vitamins, as well as micro and macro elements. In addition, it has an optimal combination of proteins and fats. It tastes somewhat like Atlantic herring, but with a more dense consistency. When boiled, the red-eyed meat becomes light, tasty and juicy. The broth will be transparent, fat with a very pleasant smell and taste. But experts nevertheless advise her to cook as a second hot meal. Fried red eye will delight you with tender, juicy and dense meat.
