Red-eyed fish with very tasty and tender meat

2024 Author: Henry Conors | [email protected]. Last modified: 2024-02-12 02:43

The red-eyed fish (its photo is presented in the article) is a representative of the Red-eyed family (Etmelichthyidae) and the Perch-like order. Only 5 genera with a few species belong to this rather small family. Depending on the habitat and age, these fish have a more or less high, laterally compressed or spindle-shaped body. The edge of their abdomen between the anus and the ventral fins is rounded. The dorsal fin is located above the beginning of the ventral or slightly further. The mouth has a narrow, almost horizontal cut. Red-eyed is a fish whose distinguishing feature is the red color of the eyes, which, in fact, is what its name says. Her scales are small, and her mouth is equipped with single row rather weak teeth.

Coloration also depends on the species and habitat. Red-eyed is a fish whose back color can vary from dark green to blue-green. Her sides are silvery with a slightly yellowish tint. During the spawning period, the abdomen acquires a reddish sheen. Dorsal fin at the baseblackish, and at the end red. The pectorals also have reddish ends, and at the base they are gray.

Red-Eyed is a coastal fish 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 also found in the open ocean. Basically, the whole family is distributed in tropical and subtropical regions. In the waters of the Philippine Islands, Ceylon, India and Indonesia, the Indian red-eye lives. This medium-sized fish, no more than 10 cm long, lives at depths of 10-15 meters on sandy soils. This species can also enter desalinated areas.

Unlike Indian red-eyes, most other species prefer depths much more. For example, the southern representatives are usually located about 50-100 meters, but pink red-eyes similar in distribution prefer from 200 to 500 meters. Both of these species can be up to 60 cm long and in South Africa and Australia make up a decent by-catch in trawl fisheries. The southern view is distinguished by a reddish tint. When its representatives gather in a large school, the sea seems to turn red. Australian fishermen also call this fish pearl, pikarel or red herring.

Basically, red-eyes feed on plant food, but they also willingly eat aquatic larvae and all kinds of crustaceans. From April to June, they begin to spawn, looking for leftovers for this.aquatic vegetation in the coastal zone. In males, at this time, the color becomes more saturated, 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 development time of the larvae is from 4 to 10 days.

Mainly red-eye comes to the Russian market from New Zealand. Fish (reviews about its taste are only positive) has meat rich in vitamins, as well as micro and macro elements. In addition, it has the optimal combination of proteins and fats. To taste, it is somewhat reminiscent of Atlantic herring, but with a denser texture. When boiled, red-eye meat becomes light, tasty and juicy. The broth will be clear, oily with a very pleasant smell and taste. But connoisseurs still advise her to cook as second hot dishes. Fried red-eye will delight you with tender, juicy and dense meat.