Carp. Types of carp. Record-breaking carp.
Class: ray-finned fish Order: Cypriniformes Family: Carp Gender: Carp Dorsal fin long, pharyngeal teeth single-row. The body high with the thick back, moderately compressed from sides. Scales large and smooth…

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Plaice

Plaice (Pleuronectes platessa) is a fish of flatfish family.

Flounder is a common name for several species of marine flat fish. Different from other fish very flattened body and location of the eye on one side. Lives on the seabed, some go in the river.

Flounder has oval body, length 25-40cm, small and smooth scales, a crest of bone mounds (mounds 4 to 7) from the eye to the beginning of the lateral line. Eyes often located on the right side. The dorsal fin begins over upper eye. Color: ocular side brown, with reddish or yellow-orange spot in adults, often with light edging; blind side is white, sometimes with dark spots.

Found in the North-East Atlantic, from the White sea to South Portugal, the North sea; the Western Mediterranean sea. Most often over sandy bottom, in the North-East Atlantic from the coastal zone up to 200 m in the Western part of the Mediterranean sea up to 400 m depth. In the sea of Japan (Tatar Strait, between the Gulf of DeKastri and G. Alexander). Also penetrates into brackish water estuaries and lagoons in search of food.

NUTRITIONAL VALUE

Plaice is a delicious food fish with white and fragrant, dense and malacolite. but no hard meat.

This benthic fish is a great source of vitamin B12 and fat-soluble vitamins A and D. Contains fatty acids, including omega-3, reduces the level of cholesterol in the blood and cleanse the walls of blood vessels.

COOKING

Plaice is a very tasty food fish and has especially tender meat. There are many ways of cooking this fish. However, it is used mainly for frying in vegetable oil, as boiled it less appetizing.

To retain the taste when cutting you should adhere to certain rules. Before cleaning flounder Asprovalta boiling water, then cut off the head and the ventral portion, but so that the bleed box had the bones. On both sides to remove the top dark skin, and circular fins are cut to boneless pulp.

Before frying flounder to be made in the flour. It is best to use rice mixed with a little salt. Then fried for about 7-8 minutes on each side or until Golden brown. To shade the taste of flounder, you can use the powder of thyme, which the fish is sprinkled while cooking. To ready the flounder served onion, tomato or white sauce.

In addition, the flounder has a high fat content and are excellent in dried form. dle 10.4 download movies free

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