The marine language refers to the detachment of Cambalkual. The biological classification assumes it to the family of saline, which was the reason for the international name of this fish - European saline.

The name of the inhabitant of subtropical and tropical water management fully corresponds to the main two characteristics of this subspecies. It really lives exclusively in the marine environment and at the same time resembles a long tongue.

Characteristics and features

Most gourmet knows what kind of fish is marine language, as it is famous for its taste characteristics, despite relatively modest dimensions. The average in length barely reaches 30 centimeters.

According to the external signs, a marine resident is very similar to Cambal, as he received an identically flattened body on the sides. The difference lies only in greater oblongity. But the eyes are located in the same way as the fellow who served as the basis for the name of the zoological detachment.

The standard color varies from pale brown, with dark splashes upstairs, to gradually brightening at the bottom of the carcass. The scales are very small protective plates, which feel like the armor reminds.

A few centuries ago, the marine tongue was served only on the table of nobility during the arrival of particularly expensive guests. Only professional chefs knew how to cook it correctly, while maintaining initial nutrition. Now the delicacy has become more accessible, but still belongs to the category of particularly exquisite yoke.

In an industrial scale, it is exported from the territory of Vietnam, delivering either in freshly frozen form, or ready: smoked, salty, dried. Local manufacturers have learned to make canned food and other semi-finished products based on it. Such a method of processing, with a proper technological approach, retains the original vitamin composition, allowing you to use fillet for stew, first and second dishes.

You can meet the fish on the shelves of the stores of the countries of the former USSR both in the whole form and already in the divided. But if you wish, do not mess with the cutting, it is worth remembering the significant shortcoming of this decision. Often, called Delicates sell a cheaper counterpart fillet -. Recognize fake is problematic even experienced customers.

• scales should fit tightly to the body;
• zhabra should have bright red color;
• too brightly expressed fish smell indicates the likely addition of chemical components;
• meat must be elastic.

To determine the latter, a standard test is carried out. Pressing a finger on a carcass, you need to see how quickly the surface will take the initial flat shape. If this happened instantly, then everything is in order. The operational reaction suggests that the goods are not frozen-defined several times repeatedly.

You can meet recipes with the mention of this fish in many world cuisines. Experienced cooks know not only how to fry goodies with minimal loss of energy value, but also to be treated in other ways. It is believed that the real professional chooses the thermal processing format, based on the size of the catch delivered to the kitchen:

• small copies are best saved after baking in the oven;
• middle options are considered ideal for cooking in a double boiler;
• large - you can fry, cook in broth or do in foil.

Some adherents of a healthy lifestyle took the maritime language for their weekly menu. It is appreciated for relatively small calorieness, because the meat is really low. And the gourmets give him preference due to the lack of small bones.

Especially many instructions written step by step offer Italian cookbooks. Here, the most popular delicacy based on this supporter of the tropical seas is cooking in white wine Marsala. It was not without obligatory filing in French traditions. Here they offer fish in breading along with a dry vermouth.

The Spaniards also love fillet in a pan, which is served with fill from:

• frost;
• luke;

And the British, which has been saving time, is generally just frying the main ingredient of CO and serve along with free for son.

Fish under the ban

Consumers from different countries appreciate European salts for a more gentle taste, rather than the classical Kambala can offer. The meat also contains many useful nutrients that have a beneficial effect on the work of the whole organism. But there is here and the reverse side of the medal.

In some European and North American countries, its sale and consumption is prohibited. Such categorical is explained by the fact that the fillet contains a large number of toxins, heavy metals, hormones and bacteria. The reason for this is only one - the place of catch.

Mekong is a water area where most of the fish for export is caught, is one of the most dirtiest reservoirs in the world. There are no contaminated liquids, which come from surrounding chemicals, as well as sewage drains and remnants of mineral fertilizers from the nearest fields.

A separate problem is special hormonal supplements that feed females to accelerate the growth of future offspring. They will bring them from the territory of Asia, but nobody announced a detailed description of the contents of the packages with the hormones of the general public.

If it is too often to lean at such a dubious product, then you can face serious problems like:

• liver damage;
• hematopoietic ailments;
• other deviations in the work of the internal organs.

To avoid a possible bouquet of disease, it is worthwhile to be interested in the seller from where the goods were brought. With the slightest doubts, it is possible to require the provision of official related documentation.

Replenishment of energy reserves

Since the world's world fishery is not 100% concentrated around polluted Mekong, people still retain the high chances to be destroyed from an ecologically favorable area. Especially since the benefits of consuming fresh fish is impressive even doctors, because one carcass is fully consisting of an easy way.

Also there are indispensable, which the human body in sufficient quantities cannot be developed independently. About 20% of the total composition falls on the proteins, but barely gathered by 1.5%.

Three fatty acids became a separate subject of admiration:

• arachidon;
• linolenic;

In the course of numerous studies, scientists concluded that, according to the parameters of the amino acid content, the European saline became an almost full owner of the so-called perfect protein. Thank for it follows:

And at the expense of Taurina, a delicious dinner will give reliable prevention of hypertension. Speaking by the pressure regulator, Taurine pass the role of the blood sugar level stabilizer.

It is not necessary to bypass the side of the Kushan to all those who suffer from low acidity. With minimal processing, for example, a baked version, an exemplary contributes to the excitation of appetite. This is due to the ability of the composition components to provoke abundant selection of gastric juice.

Also should not be afraid that fillet will be the reason for the formation of cholesterol plaques. In its pure form in here, it is barely dropped by 30 mg. These elements on the contrary protruding with natural cleaners of blood vessels, removing accumulated toxins from the body. All together it allows you to count on powerful support for prevention:

• stroke;
• heart attack;
• sclerosis;

Recent studies have also shown that the vitamin groups of E and A contained here, several times reduce the risks of the disease oncological ailments. And the drum dosages of iodine will take care of the health of the thyroid gland.

Culinary battles

In order to actually use the useful fish, it is imperative to control the cooking process at all stages. So it turns out to get rid of unnecessary fat content and protect the delicacy from adding unnecessary synthetic food additives to enhance taste.

The chefs of fashionable restaurants insist that high-quality seabed preparation should occur literally lightning. This will preserve the gentle characteristic aroma and the desired meat structure.

It is equally important to be able to properly cut the whole fish. To do this, follow the following plan:

• first get rid of scales;
• at the base of the tail to make several cuts to trim hard leather by pulling out from the end to the head;
• trim the tail fin;
• get rid of the head and rigid parts of the remaining fins, if provided for by the recipe;
• extract the gills and other insides;
• cleaning with a cut along the ridge to separate the fillets with minimal losses for the fleet.

And you do not need to hurry to throw off your head and large bones. They can serve as an excellent base for fish sauce or anguard broth.

But any sharp seasonings like garlic is better to put down aside. They are too strong for the subtle taste of saline.

Marine Differences from Pangasius

Another factor of the success of the cooked dish is sadly the ability to correctly recognize when the dishonest seller tries under the guise of a delicacy to sell a cheap analogue. In order not to overpay for Pangasius, you need to look closely to the color of fillet. The tropical inhabitant has a white, almost transparent meat, while Pangasius has received a wider color gamut: from light pink to gray.

Moreover, if the offer turned out to be quite gray, this indicates the low quality of the product offered. He should not even eat those who desperately find the original marine language and agrees on the "nearest fellow".

Another tip is the thickness of the broken fillets. Usually a more refined option is very thin. It does not affect this parameter even the verdict of some implementers like re-freezing a carcass with a huge ice layer, which is weighed with fillets.

If the seller permits to sniff the future acquisition, the typical smell of river fish testifies to Pangasius. Also, he also has a pronounced pinkish-brown strip, which comes from the ridge. In the European salty, it will not be at all, or it will be almost imperceptible. The final difference covers the presence of a fat layer on the sides, which is typical of only Pangasius.

But even such preparatory measures do not always save on probability to run into a fake. Because of this, the cooks advise still to look for shops where the fish is implemented in an undivided form. It increases the chances of finding the desired option, without need to wait for a long time and look for color differences.

Russian speech allows you to interpret the word "language" in different ways - this is the organ, and the ability to verbally transmit information. Despite the silence of the inhabitants of the waters, which became nominative, to the question of whether the fish could have to affirmously answer three times, and each "yes" would correspond to a separate concept of these creatures.

Language as part of the body

Most this body is present and is part of the digestive system, and often an assistant in fishing for future meals and one of many places on the body of fish, where taste receptors are located. The size, form and possibilities of this body are different, as a variety of representatives of this group of animals, including tens of thousands of species.

However, there are representatives deprived by such an evolutionary weapon, but they have adapted, found the opportunity otherwise to implement the language of the language in practice. For example, an orched jumper, often hunting in the air, suffered similar mechanisms from the water element.

In the situation that is characteristic of most fish, the language draws water and food with it. Going to the land, the fish is gaining water in his mouth and, seeing production, the liquid spits in parts, and then sucks it back along with food. And in this case, it is not so important, whether the fish have a photo and video surveillance proved that even in the absence of this part of the body, they are not going to remain hungry fish.

Name, this adaptable scientists, - Cymothoa EXigua. In the English speech, the expressive name Tongue-Eating LOUSE is common, which in the literal translation means a devouring language of the wet.

Are fish to communicate?

A separate question is whether fish has a language that acts as a means of mutual exchange of information. And here "silent" creatures are capable of surprising the uninitiated. In addition to non-verbal funds inherent in all living beings (fish, it is painting and its change, body gestures, motion, smells, smells and secrets of glands), they have a wide range of sound signals that are well heard by even a person and very different for different types.

For example, like a cocane of a horse, Kefali signals, a stavride makes sounds characteristic of a dog. The most conversationally recognized trigle - it practically does not shut up, then grumbling, then dusting.

Studies have shown that all fish speak in their own way. Different types and individuals are distinguished by the degree of chatty as people. However, part of their "speech" is out of the frequency range perceived by the human ear. Basically, underwater inhabitants serve each other signals about the threat, the presence of food in a particular place is reported on their location and direction.

What prevents fish to speak in a traditional understanding if there is a language in the mouth? The absence of other important parts of the speech apparatus, namely, the larynx, pharynx. They are also deprived of voice ligaments and moving lips.

The myths about the absence of the ability to think and, of course, the inability to issue sounds. It gave rise to an allegoric name "Fish Language" for the communication system of deaf and dumb. The vessels of the content of statements is obliged to other comparison - "fishing language" is sometimes called thieves jargon.

Marine language - Fish, named after organ

A wider fame and popularity acquired a Cambalo-shaped fish, referred to as the Duvrian halibut, European salts and, of course, the seabed for the shape of the body. The feature of the fish is its upper lip, extended and hanging over the lower, which gives the entire essentiality of the similarity with the dried mammalian language.

This is a creature with delicious gentle meat, so in demand and exposed to such a merciless and barbaric catch that since 2014 "Greenpeace" was forced to attribute him to the species in which extermination threatens.

The value of fish and seafood is indisputable. In recent years, the trend towards the use of fish dishes has spread, when preparing new products of the product. One of them is a marine language. It is considered a delicacy and is used very rarely, therefore, many know about it and its features. Meanwhile, the marine language is a very useful product that you should add to your diet. Therefore, it is necessary to figure out what is the marine language, what kind of fish, and how it is interesting to culinary. Below is a photo in order to understand how the fish is marine, a photo.

Sea language, what kind of fish? Other name, description and its features

This species belongs to the Family Family, a detachment - Cambalo-shaped. The second name is European saline. In its appearance, it has similarities with a sole from shoes, which led to the emergence of such a name (Sole - "Reference", "Sole" - Lat.). In addition, the saline is very similar to Cambalu with his flattened body. Her eyes are also located on one side of the body.

Our fish is distinguished by small sizes. It almost never exceeds 30 cm long. The spark color is grayish brown, with small dark spots. The abdomen is lighter - this is the peculiarity of all fish living in the bottom areas. The body is covered with small scales, which makes it tough to the touch.

Important!The marine language is under threat of disappearance, so since 2014 it is included in the Greenpeace list.

European saline in the seas of the Atlantic and Pacific Oceans, preferring shallow water areas with a water temperature of 8-24 degrees. It feeds on small races, worms, mollusks. He prefers to hunt at night. Above, we learned about the fish marine language, the other name is its name.