Whitefish
As white fish traditionally different mostly smaller, silvery-white colored species are carp fish (Cyprinidae) are summarized. The term is not a biological classification, but belongs to the angler and kitchen language . However, the species of the subfamily Leuciscinae are commonly referred to as white fish.
Use of the term in freshwater fishing
Be called white fish, among other Aland , bream (sea bream, lead), silver bream , Zobel , Zope , roach , rutilus meidingerii , Pickerel , chub and asp as the only predatory nature, Barbe , Danube bleak , Schneider , Strömer , nose , Sichling , minnow , roach (Roach), rudd , crucian carp , gable , moderlieschen , hazel , gudgeon , bitterling and bleak .
White fish, along with carp and tench, belong to the group of non- predatory fish , which, unlike predatory fish, do not feed on other fish, but on small plants and larvae. However, the boundaries are fluid, larger carp , chub and alande sometimes eat fry and young fish at certain times of the year or depending on the water.
The whitefish is generally compared to the higher quality game fish , with local variations as to which fish species fall into which group.
White fish are prey fish of pike , pikeperch , perch , catfish etc. and can often be caught in large numbers due to their large population.
Special fishing methods are used, such as float fishing with a waggler float and match rod, feeder fishing, pole fishing, etc.
White fish are often very tasty, but their meat contains numerous fine bones , which is why they are not very valued as food fish . However, if you cut them a little on the sides from the back to the belly with a sharp knife at short intervals , the bones are cut into short pieces so that they can be fried or baked without the bones being felt. Another traditional preparation method is marinating in vinegar or lemon juice, which dissolves the lime in the bones and softens them.
Use of the term in international trade
In the fish trade, the term whitefish ( loan translation of the English whitefish ) is used in the sense of lean, white-fleshed fish - mainly cod and flatfish - that are processed into fillets , fish fingers and other fish products.
The white fish include:
- Pangasius ,
- Plaice , halibut and other fish belonging to the plaice and flatfish families ,
- Cod (cod), haddock , whiting , coalfish (saithe), Pacific pollack (Alaskan saithe) and other fish of the Dorsche family ,
- Hake , Hoki and other hake ,
- Rutilus kutum and other carp fish .
White fish are different from the mostly pelagic living fat fish is that they mainly stay close to the seabed and hardly any fat reserves in muscle meat and intestines, but predominantly in the liver form.
Nutritional values of typical white fish fillets (per 100 g):
- Calories: 134
- Fat (g): 6
- Carbohydrates (g): 0
- Fibers (g): 0
- Protein (g): 19
- Cholesterol (mg): 60
Web links
- Lexicon of Biology (accessed October 19, 2015)
- Development of cyprinid (white fish) stocks in Lake Constance (accessed on October 19, 2015)
literature
- Alexander Johann Anton Zawadzki: Fauna of the Galician-Bukovinian vertebrates. E. Schweizerbarts publishing house, Stuttgart 1840.
- DJ Tscheiner: The well-experienced master fisherman or detailed instruction in all fishing and net fishing and catching crabs and frogs. Hartleben Verlag, Petsch 1821.
Individual evidence
- ↑ List of trade names for fishery and aquaculture products. Retrieved November 6, 2019 .
- ↑ cf. whitefish
- ↑ according to the US Department of Agriculture; accessed in December 2016
- ↑ DeutscheSee 2008 An overview of the fat content of fish (PDF); accessed on July 14, 2019.