Dorado fish where it lives. Dorado. Delicious grilled fish

Sea bream (Sparus aurata)

Dorada ("golden", from d'oro - gold) is a large sea bream that lives in warm and temperate salty seas around the world. Characteristic Features sea bream are: on the steep forehead between the eyes there is a golden crescent-shaped spot visible, a dark spot above the gills, a low-set small mouth with thick lips, a dark gray color of the back, turning to a silver-gray belly, as well as thick and fleshy lateral parts of the fish .

Other common names for sea bream

dorade, dorado, orata, aurata, denis, sparus, zakhov, chipura.

History and distribution

Dorada has been known to the world for quite a long time and has always been the most popular fish in the Mediterranean. In ancient times, sea bream was dedicated to the goddess of love, Aphrodite, not only as the most beautiful fish, but also as a very tasty fish. In ancient Rome, the meat of this fish was highly valued, so it was specially kept and fattened in salted ponds and pools. In Venice, this method of fattening existed back in late XIX century. In Malta, jewelers set the fang-shaped teeth of sea bream into rings and sold them under the guise of snake teeth, which were believed to have magical properties. And on the Caribbean islands, sea bream is called the “Goddess of Love,” and it is believed that it is a must-try with your loved one.

In Europe, sea bream is caught mainly in the Mediterranean Sea. These fish are caught mainly in Spain, France, Italy and Türkiye. In addition, recently, sea bream has been successfully bred on fish farms.

Application

In the bream family, sea bream is considered the most exquisite delicacy. Its dense, tender, slightly pinkish meat has a delicate aroma with a pleasant sweetish taste; it contains few bones. Due to such culinary benefits, this fish is not cheap.

You can prepare sea bream in the most different ways, the main thing is not to subject it to heat treatment for too long. It should be kept in the oven for 5-10 minutes (depending on the cooking method), steamed - a little longer, about fifteen minutes, but on the grill and frying pan it is enough to fry it for 1.5-2 minutes on each side until a pearlescent hue appears on the cut . For large sea bream, 2 or 3 cuts are made on the thick, fleshy sides so that the fish can cook evenly.

White wine sauce, lemon-butter sauce, or olives grated with tomato go well with bream. Boiled asparagus shoots, rice or vegetables are suitable as a side dish. A good Burgundy white wine will go well with sea bream. It refreshes and at the same time emphasizes the taste of the dish.

In fish restaurants in Malta, large sea bream is served baked whole, with head and tail, and is also prepared very delicious pies with vegetables and olives.

The most delicious dorada is caught from July to October. It can reach a length of 70 cm, but you can hardly find fish of this size on sale. Gourmets prefer fish 25-40 cm in size, fried in a frying pan or cooked in big shape in the oven.

According to the most common cooking method in Spain, the whole fish is packed in salt and placed in the oven. At the same time, the meat remains amazingly tender and juicy. And, of course, sea bream prepared in this way and served will be a real surprise for guests.

Beneficial features

Dorado is rich in iodine, manganese, copper, zinc, necessary for normal metabolism. Dorado also contains a number of microelements (boron, iron, lithium, fluorine, bromine, etc.) necessary for the functioning of the thyroid gland.

Calorie content of sea bream

Calorie content of sea bream - 87 kcal.

Dorado or sea crucian (bream) is a fish of the spar family, which is caught primarily in the Mediterranean, a small part of the Atlantic Ocean and the Caribbean.

This is a fairly large fish with a forked tail and a long fin on the back. It has beautiful blue scales with a green or yellow tint. Sea bream meat has been valued since ancient times. In Ancient Rome and Greece they even came up with a way to artificially grow it in creeks and pools with sea water, which is still used today.

What does dorado look like and where is it found?

It is otherwise called golden sarp or sea crucian. For 2018, the maximum length is 70 cm, and weight is 17 kg. However, fishermen usually catch species with much less weight. On average - 500 grams.

Sea crucian carp has an oval body with flattened sides and silvery scales that extend slightly towards the head. The dorsal fin of the fish has spiny rays.

The scales are painted silver, the fins have a pink tint, and there is a golden line between the eyes.

Reference! During life, the fish has a brown spot on its tail, which disappears after death.

Dorado habitats are the Mediterranean Sea and the eastern part of the Atlantic Ocean. But in the late 90s, schools of sea crucian carp were spotted by fishermen off the coast of Crimea.

A curious fact is that dorado fish are hermaphrodites. From birth to the age of 4 years, young individuals are all male. After crossing the four-year mark, restructuring occurs in the fish’s body. As a result, representatives of the species become females. After the transformation, the females begin to spawn fertilized eggs, from which the young will emerge. Under natural conditions, fish live quite a long time. The lifespan of some representatives of the species reaches 11 years. In its normal habitat, dorado reaches large sizes. The largest recorded mass of fish is 39.5 kilograms.

Composition of dorado fish

The benefit lies in the composition. The attractive-tasting fish contains the following vitamins:

thiamine (B1);
acids: pantothenic (B5), folic (B9), nicotinic (PP);
cyanocobalamin (B12);
riboflavin (B2);
pyridoxine (B6);
retinol (A).

Except useful vitamins, sea crucian carp has many minerals, including calcium, zinc, copper, selenium and others.

Iodine is found in large quantities. Dorado meat is useful for consumption by pensioners, children, and pregnant women.

Reference! Modern medicine shows that regular consumption of dorado can prevent atherosclerosis, diabetes, and heart attack. Fish helps lower blood cholesterol.

What is the difference between dorado and sea bass?

Sea bass is also a fish that is considered a delicacy along with dorado and salmon. But still, despite the equal popularity of dorado and sea bass, they have many external and internal differences.

Firstly, they differ in the families to which they belong. If dorado is a member of the Sparov family, then sea bass is a representative of the Moronov family.
Secondly, the distribution range of sea bass is much wider than that of the same dorado, which mainly lives in the Mediterranean. Sea bass is found in the Mediterranean, Black Seas, and Atlantic Oceans.
The appearance of the fish is radically different from each other. If the dorado is oval and flat, then the sea bass has an elongated shape, and its head is more pointed.
The meat inside of both fish is white. It tastes very delicate and is almost indistinguishable, so when buying fillets in a store, you can make a mistake and take the wrong fish. There are even few bones in sea bass and dorado. But still, if you want to learn how to distinguish these two fish by internal characteristics, then it is worth remembering that the bones in sea bass are much harder and stronger. When cutting them, you have to remove them using tweezers. Dorado has no problems with this. The bones are soft, you can hardly feel them and can be removed quite easily.

Advice!

To distinguish fresh sea bass or dorado from stale ones, you need to pay attention to the condition of their heads. Firstly, heads are a must, you don’t need to buy just carcasses. Secondly, the eyes and gills of a fish will tell a lot about its freshness. If the eyes are cloudy and the gills have lost their bright red hue, then this indicates that the product is not the first freshness, and it is not worth buying so as not to harm your health.

Which is healthier and tastier?

Even the most sophisticated gourmets cannot answer this question - which is tastier: dorado or sea bass. Many still agree that the meat of both fish has the same taste, so it makes no sense to choose which is tastier. Yes and by chemical composition they are identical. They contain iodine, phosphorus, protein compounds and various vitamins, which indicates that they are both equally beneficial. The only thing that dorado has is one plus that qualitatively distinguishes it from sea bass - bones. This has already been discussed a little higher. Sea bass has strong and hard bones that a person can accidentally swallow, and this will cause many complications and problems. You just need to be very careful, then none of the fish will harm your health in any way, and will be tasty and healthy.

Calorie content of dorado

Dorado has a calorie content per 100 grams of 95 kcal. However, depending on the type of preparation, the number of calories varies. All data is given in the table.

Composition and calorie content

Dorado is a fairly low-calorie product, so many nutritionists advise including it in your diet. There are 95 kcal per 100 grams of meat, which is a very small indicator of the calorie content of the product in principle. Of course, this raw meat has such a calorie ratio. If you bake, fry or boil, this value will change. For example, if a dorado is baked in the oven, then its calorie content increases to 144. If baked in foil, then the indicator, on the contrary, drops to 96. When frying in a frying pan, 100 grams of fish still have 95 kcal, as in raw meat. When grilled, its calorie content drops to 90. If you boil it, the calorie content will also be 90 kcal.

The composition of dorado is very diverse, so it is considered a very useful delicacy for the body.

B1 (or, as it is also called, thiamine) is involved in metabolic processes and blood circulation.
Retinol not only participates in the formation of all kinds of chemical compounds, but also improves the condition of the skin, strengthens the hair structure and nails.
Vitamin B2 is responsible for strengthening the immune system, that is, it has a beneficial effect on improving the quality of human health.
Vitamin B6 is responsible for the formation of new red blood cells, that is, it has a positive effect on the functioning of the body’s circulatory system.
B12 is responsible for blood vessels and the formation of new red blood cells, increases brain activity, and has a beneficial effect on the nervous system.
Fish also contains three types of acids: folic, pantothenic and nicotinic. Pantothenic acid is responsible for the rapid healing and tightening of wounds and cuts, and also has anti-inflammatory properties. Folic acid is essential for the body, as it is responsible for cell development and DNA integrity. It prevents the development oncological diseases, affects the immune system, the heart, and blood vessels. Thanks to the presence of folic acid in the body, a person is charged with energy and is able to work. Nicotinic acid also has an important effect. Basically she provides positive influence on the functioning of the digestive system, improves the speed of metabolic processes and cleanses the body of unnecessary salts, fats, waste and toxins.
In addition, this product contains a lot of useful minerals. There is fluorine, magnesium, iron, calcium, phosphorus, and iodine.

Is dorado possible for pregnant and lactating women?

Due to the large amount of vitamins and minerals in dorado fish, it can be consumed by pregnant women. You shouldn’t worry about overeating it, because it doesn’t cause harm, only benefit.

As for breastfeeding mothers, fish should be gradually introduced into their diet in small pieces so that the baby does not have an allergic reaction to seafood, as well as colic and tummy pain.

Origin of the species and description

The closest ancestor of fish is more than 500 million years old. This is a pikaya - several centimeters long, it did not have fins, so it had to bend its body to swim. They were similar to her ancient fish: Only 100 million years later did ray-finned animals emerge, including the dorado. Since their appearance, these fish have changed a lot, and oldest species have long since become extinct; moreover, their immediate descendants have already become extinct. The first bony fish arose 200 million years ago, but the species inhabiting the Earth now appeared much later, most of them after the Cretaceous period.

Video: Dorado

It was then that the evolution of fish went much faster than before, and speciation intensified. Pisces became the masters of the seas and oceans. Although a significant part of them also died out - mostly species living in the water column survived, and when conditions improved, they began expanding back to the surface. Dorado was one of the first to appear in the Sparaceae family - perhaps even the very first. But this happened by the standards of fish not so long ago, at the very beginning of the Eocene, that is, a little more than 55 million years ago - the family as a whole is relatively young, and new species in it continued to form until the Quaternary period.

The scientific description of the dorado species was made by Carl Linnaeus in 1758, the name in Latin is Sparus aurata. It is from him that two other names come from which this fish is known: golden spar - nothing more than a translation from Latin, and aurata.

Dorada for weight loss

For girls who want to lose extra pounds and regularly go on exhausting diets, dorado fish is useful. It should be included in your diet.

A small amount of fat and the absence of carbohydrates in sea crucian meat with maximum saturation of proteins and microelements helps saturate the body with useful substances. Spar goes well with vegetables.

Useful properties of dorado

The benefits of dorado were recognized in ancient times, because its meat is not fatty and rich in vitamins and microelements.

According to doctors, such fish is excellent for any diet. Eating it 2-3 times a week can prevent the development of atherosclerosis, the likelihood of a heart attack, and also normalize cholesterol and glucose in the blood.

It contains boron, iron, fluorine, lithium, iodine, copper, manganese and many other elements that are necessary for the full functioning of the thyroid gland.

The low calorie content of dorado (96 kcal), high protein content (20 g per 100 g of product) and the absence of carbohydrates make it ideal for diabetics and adherents healthy eating.

How to deliciously cook dorado fish

The most useful options for use are steamed. This way the fish will be cooked while preserving all the macro- and micro-components. Goes great with all vegetables and potatoes, rice and noodles.

There are several secrets to cooking dorado:

to maintain juiciness and maximum beneficial properties cook in the oven;
baked in foil will turn out juicy and aromatic;
Cooking should not be long in order to preserve juiciness, tenderness and taste.

Social structure and reproduction

If young fish usually live in schools near the shore, then after growing up they spread out, after which they already live alone. The exception is sometimes those dorado that live in areas of seasonal migration - they swim from place to place in flocks. Aurata is extremely remarkable in that she is a protandric hermaphrodite. The fish are still young, usually no older than two years – all of them are males. As they grow up, they all become females: if previously their sex gland was a testis, then after this degeneration it begins to work as an ovary.

Changing sex is useful for dorado: the fact is that the larger the female, the more eggs she will be able to lay, and the eggs themselves will be larger - which means that the offspring will have a higher chance of survival. But nothing depends on the size of the male. Spawns three last month per year, and practically stops sleeping at this time. In total, a female can lay from 20 to 80 thousand eggs. They are very small, less than 1 mm, and therefore few survive - especially since many other fish want to feast on dorado eggs, and they take a long time to develop: 50-55 days.

If the eggs managed to remain intact for such a long time, fry are born. When hatching, they are very small - about 7 mm, at first they do not look like adult fish and are practically helpless. Nobody protects them, so most of them die in the jaws of predators, mainly fish. After the fry grow a little and take on a dorado-like appearance, they swim to the coast, where they spend the first months of their lives. Young but grown fish can already fend for themselves and become predators themselves.

In artificial breeding, there are two approaches to raising fry: they are reared either in small tanks or in large tanks. The first method is more productive - for every liter of water, one and a half to two hundred fry hatch, because its quality can be very precisely controlled and made ideal for breeding them. In large pools, the productivity is an order of magnitude lower - there are 8-15 fry per liter of water, but the process itself is similar to what happens in the natural environment, and persistent fish appear, which can later be released into the reservoir.

For the first few days, the fry feed on reserves, and on the fourth or fifth day they begin to be fed with rotifers. After ten days, their diet can be diversified with artemia, then vitamins are gradually introduced into it, fatty acid, add microalgae to the water, and start feeding them crustaceans. By one and a half months they have grown enough to be transferred to another body of water and fed with granulated food, or to be released into a creek or other environment close to natural.

Recipe for cooking dorado in foil

There are several options for cooking in foil. Here's one of them.

Cooking method:

The oven is heated to 200 degrees.
At this time, clean and gut the fish, rinse and dry. Grease half a sheet of foil with oil and place half the fish there. Salt and pepper to taste on both sides and rub with oil.
Half a lemon is cut into small slices, squeeze out the juice from the other half, which you want to lubricate the seafood. Stuff the belly with slices and basil.
Wrap in foil and bake for half an hour.

Use in cooking

The daily intake of the product for an adult is 150-250 g. For children, the norm varies depending on age. It is better to eat fish for lunch or in the evening. You can add it to the menu at least every day.

There are many ways to prepare sea crucian fish - boiling, frying, stewing. It is steamed and grilled, baked in foil and a sleeve, boiled fish soup, made into cutlets and even eaten raw. It can be stuffed and used as a filling for homemade pies.

Rules:

It is better to cook the whole carcass - this way the taste will be more intense;
should not be subjected to prolonged heat treatment - the pulp will have a bitter aftertaste. On average, a dish is prepared for steam for about 15 minutes, in the oven for 10-15 minutes, you need to fry for a couple of minutes on each side;
if the carcass is large, make 2-3 cuts on the sides so that the dish cooks evenly;
When frying or stewing, you need to add sauce so that the dish does not turn out dry;
the sauce is suitable from white wine, butter with lemon, from olives mashed with tomatoes;
suitable spices - basil, Provençal herbs. They need to be placed in the abdomen. Then they will add a spicy aroma, but will not interrupt the main taste;
The best side dish is rice, vegetables, boiled asparagus. If you want to serve potatoes, you should cook them together with fish;
The ideal wine for the dish is white Burgundy.

Primary processing

Subsequence:

Rinse under running water and remove scales from the carcass, starting from the tail.
Make a cut along the abdomen, gut the carcass, being careful not to touch the gall bladder.
Remove the gills and rinse the fish well with cold water.

Recipes

All these dishes are delicious and easy to prepare.

In a salt crust

Ingredients (for 2 servings):

medium dorado (400-500 g) – 1 piece;
3 lemons;
salt, preferably sea salt – 500 g.

Preparation:

Spread the salt over a baking sheet and place sliced lemons on top.
Place the fish on a baking sheet, and also place several lemon slices on top of the carcass. If desired, you can add rosemary leaves.
Cook for 40-45 minutes in an oven heated to 130 degrees.

Harm to dorado and contraindications

As mentioned earlier, few people have heard about the benefits and harms of dorado for the body. Despite the enormous advantages of fish, it has disadvantages. Among which is its high cost, which means it is inaccessible to a wide range of consumers. And the presence of small bones does not allow it to be introduced into the children's diet in large portions.

There are no special contraindications for fish, apart from individual intolerance of the body. Do not forget about the exotic origin of sea crucian carp, which means that dorado may be unusual for the body of a Russian resident.

To avoid the development of an allergic reaction, golden steam should be administered carefully and little by little.

Contraindications for eating sea bass

Fish is brought to Russian shelves from afar, so you need to carefully ensure that the meat is elastic, even in color, and that the head and tail do not sag if the fish is held suspended.

You should not allow small children to eat it on their own because... There are small bones in the pulp.

Some people are intolerant to this family of fish, so allergy sufferers need to be careful.

Which is healthier: dorado or sea bass?

It is extremely difficult to talk about the benefits of fish, since the composition of vitamins is the same as that of dorado. However, sea fish advantage in the form of phosphorus and iodine. In addition, dorado also wins in terms of diet, but sea bass is not far behind.

Even patients who suffer from serious health problems are allowed to eat sea crucian fish. But sea bass also has no strict restrictions on its consumption.

And as for taste preferences, then only gourmets can distinguish the fish, since dorado and sea bass are very similar.

Features of character and lifestyle

Aurat differ from coryphaenas in that they usually live alone. They spend most of their time hunting: lying in wait for a careless fish and then suddenly grabbing it, or swimming to the surface and collecting insects that have fallen into the water. But most often they carefully examine the bottom of the sea, looking for edible crustaceans and mollusks. As fish hunters, golden spars are not so successful, and therefore the main source of their food is the bottom fauna, which cannot escape from them.

Often it has another defense - strong shells, but the dorado rarely manages to resist the teeth. That is why they live mainly in areas of the sea with shallow depths - so where they can explore the bottom. They move to deeper waters if there are large schools of fish there, which are easier to hunt. Dorado love calm, sunny weather - this is when they hunt and are caught most often. If the weather changes suddenly or it starts to rain, it is unlikely that you will be able to catch them. They are also much less active and if the summer is cold, they can even swim to another place where the weather is better, because they really love warm water.

Interesting fact: When purchasing dorado, you should check for freshness. The eyes of the fish should be transparent, and after light pressure on the abdomen there should be no dent left. If the eyes are cloudy or there is a dent, it means it was caught too long ago or was stored in improper conditions.

How to choose and store dorado fish correctly

Dorado is divided into 2 types: royal and gray. The first fillet is more tender than the second. Her eyes are bright, moist and bulging. The gills are clean and red. It is advisable to smell them - fresh fish has the aroma of the sea.

As for the body, it is dense and smooth.

Advice! You need to press on the belly of the fish, if the dent quickly smoothes out, then this indicates good quality and the freshness of the royal dorado.

Sea bass should be moist and shiny.

Can be stored frozen. But first you need to gut it, rinse it and place it in a vacuum container. In this way, fish can be stored for up to 3 months.

How to choose

The habitat of the dorado is tropical seas and the Mediterranean Sea. Occasionally it is found in the Black Sea. Capable of migrating over long distances, its record weight is 39.4 kg.

Natural coloring is blue-green or silver-gray. Between the eyes there is a golden spot in the shape of a crescent. Because of him, the fish was named so (“dorado” - “golden” in Spanish).

In ancient times, because of its beauty, it was believed that Coryphaena was dedicated to Aphrodite, the goddess of love. After death, the bright color quickly disappears and becomes faded.

It is better to buy chilled rather than frozen fish. You need to make sure that it is the dorado that is being sold. She should have a dark spot under her gills and a golden spot near her eyes. The back has a dark gray tint, the belly is silver. The most delicious fish is considered to be fish caught in July-October and having a length of 25-40 cm.

Fresh Coryphaena has clean, dark red gills. eyes are transparent. The meat is elastic. If you press on it with your finger, the resulting dent should quickly disappear. The scales are smooth, without defects. The smell is fresh, sea, fishy.

You need to take sea crucian fish in such quantities that you can eat it right away. Of course, the carcasses can be gutted and frozen, but the taste will not change for the better.

There are usually two varieties of dorado on sale - gray and royal. The latter, although more expensive, is characterized by a more delicate taste. You can distinguish it by its pinkish tint.

About taste

Connoisseurs consider dorada and sea bass to be universal fish; they can be eaten either raw (or rather, half-raw) or fried. This fish is also eaten baked in parts or whole, in the form of cutlets or ingredients in various soups. Due to their similar taste, sea bass and bream are interchangeable in many recipes. It is very difficult to answer the question of which fish tastes better. To emphasize the similarity of the products, in some countries dorado and sea bass are placed side by side on the same dish. Their taste is almost exactly the same; many gourmets call it unique. Moreover, both fish contain the same amount of protein, vitamins, iodine and phosphorus.

Stuffed sea bream:

You will need: 1 kg of sea bream; 1 carrot; 1 bell pepper; 2 tomatoes; 1 head onions; juice of 1 lemon; dill and parsley; salt; 3 drops of vegetable oil; 3 cloves of garlic.

Cooking method:

Peel the onions and carrots, cut the onions into half rings, grate the carrots.
Remove seeds from pepper and cut into small cubes.
Finely chop the tomatoes and herbs.
Add 3 drops of vegetable oil to the pan and rub with a napkin. Add onion, lightly fry, add carrots, then peppers and tomatoes. At the very end, add garlic, chopped herbs and remove from heat.
Clean the dorado, remove the gills and fins. Stuff the fish with vegetables.
Place the dorada in a baking dish, sprinkle with lemon juice, place in the oven, preheated to 180°C, and bake until done.

Dorado is a sea crucian carp that inhabits the waters Mediterranean Sea and the Atlantic coast. Dorado meat was revered in times Ancient Rome. The Romans also learned to breed this fish in special reservoirs, noting its beneficial and taste qualities. Tender, slightly pinkish dorado meat has a pleasant, subtle aroma and a sweetish, refined taste.

Lifestyle and habitat

- fish pelagic. It tolerates water of different salinities and temperatures well. The dorado begins its life at the surface, in river mouths, and lightly salted lagoons. Mature fish stay at depths of about 30 m, but can go down to 100-150 meters.

It is believed that the fish leads a territorial, sedentary lifestyle. But this is not an absolute rule. Periodic food migrations occur from the open ocean to the coastal areas of Spain and the British Isles. Movements are carried out by single individuals or small flocks. With the onset of winter, fish return to deeper places fearing low temperatures.

Alfred Edmund Brehm, in his legendary study “The Life of Animals,” pointed out that his contemporaries, the Venetians, bred dorado in large ponds. They inherited this practice from the ancient Romans.

Nowadays, growing dorado and golden breams in fish farms has become commonplace. This gives grounds to assert that there are artificially grown and naturally occurring species of dorado.

Golden spar, also known as dorado, is grown in several ways. With the extensive method, fish are kept freely in creeks and lagoons. With a semi-intensive method of cultivation, feeders and huge cages are installed in coastal waters. Intensive methods involve the construction of above-ground tanks.

These methods are very different in terms of construction and fish maintenance costs. But the cost of production ultimately turns out to be comparable. The use of a particular production method depends on local conditions and traditions. In Greece, for example, a more developed method is based on the free keeping of dorado.

The extensive method of catching dorado is close to traditional fishing. Traps are installed along fish migration routes. Only juveniles of the golden spar are commercially produced and released into the sea in large quantities. The method requires minimal equipment costs, but the results of fishing are not always predictable.

Not only juvenile dorado, but also young mullet, sea bass, and eel are usually released into lagoons for extensive rearing. Golden spar grows to its initial commercial size of 350 g in 20 months. About 20-30% of released fish remain at their starting point throughout this time.

Dorado production when kept freely reaches 30-150 kg per hectare per year or 0.0025 kg per cubic meter. meter. At the same time, the fish are not artificially fed; funds are spent only on raising fry. The extensive method is often used in conjunction with traditional dorado harvesting and other more intensive methods.

With the semi-intensive method of breeding dorado, human control over the population is higher than with free keeping. Options include rearing juveniles to adulthood to reduce losses and shorten the time to market size.

Fish are often kept in large cages installed in the open sea. In this case, the fish are fed and, sometimes, the areas where the fish are kept are provided with oxygen. With this method, about 1 kg of marketable fish is obtained from one cubic meter of water area. The total productivity is 500-2500 kg per hectare per year.

The intensive method of growing dorado includes several phases. First, fry are obtained from the eggs. In pools with a temperature of 18 - 26 °C and a fish density of 15-45 kg per cubic meter. meter primary fattening is carried out. The first stage ends when the young dorado reaches a weight of 5 g.

For further growth, golden spar are transferred to larger holding areas. These can be ground-based, indoor pools or floating tanks located in the coastal strip, or cage structures installed in the sea.

Dorado tolerates crowded life well, so the density of fish in these tanks is quite high. The main thing is to have enough food and oxygen. In such conditions, dorado grows to 350-400 g in a year.

All dorado breeding methods have their pros and cons. The most advanced farms use an intensive method of fattening fish in submersible sea cages. In this case, no costs are required for aeration, purification and pumping of water. Although the density of the fish population in the cage should be less than in an indoor pool.

There was a natural division of labor between fish farms. Some began to specialize in the production of juveniles, others in growing golden spar to marketable, commercial condition, that is, up to a weight of 400 g. Dorado can grow much larger - up to 10 and even 15 kg, but large fish are in less demand, their meat is considered less delicious.

Before being sent for sale, dorado are not fed for 24 hours. Hungry fish tolerates transportation better and retains its fresh appearance longer. At the catching stage, the fish are sorted: damaged and dead specimens are removed. Methods for catching a batch of fish depend on the method of keeping. Most often this is collecting fish with a net or a compact trawl.

The costs of artificially growing dorado are quite high. Each individual costs at least 1 euro. The cost price of fish obtained in a natural, traditional way is no higher, but it is quoted higher among buyers. Therefore, sometimes artificially grown dorado are passed off as fish caught on the high seas.

1. general description fish
2. Distribution and habitats
3. Age and size of fish
4. Lifestyle of fish 4.1. Reproduction - time and characteristics of spawning
4.2. Diet - what does Dorada eat?

5. Catching Dorad. How to catch what and when

5.1. Biting calendar - when the Dorado fish bites
5.2. What gear to use for fishing
5.3. Baits for catching Dorado
5.4. What baits and baits to fish with
5.5. What time of year does the Dorado bite best?

6. Video about Dorada fish
7. Gastronomy

Natural enemies of dorado

This fish is large enough to attract large aquatic predators such as sharks, but small enough to fight them. Therefore, they are the main threat to dorado. The Mediterranean Sea and the Atlantic are home to many species of sharks: sandbar, tiger, blacktip, lemon and others. A shark of almost any species is not averse to snacking on a dorado - they are generally not particularly picky eaters, but they are clearly attracted to dorado more than other prey and, if they see this fish, they strive to catch it first. Probably, dorado is the same delicacy for them as it is for people.

People themselves can also be counted among the dorado’s enemies - despite the fact that a large number of This fish is bred on fish farms, and fishing is also active. The only thing that hinders him is that dorado live alone, so it’s difficult to catch them purposefully, and usually this happens together with other species. But adult fish are large enough not to be afraid of most of the predators found in sea waters. The eggs and fry are in much greater danger. The eggs are actively eaten by other fish, including small ones, the same applies to fry - they, moreover, can be caught by birds of prey. Especially large ones also hunt for young dorado weighing up to a kilogram - after all, birds of prey, in general, cannot cope with already adult, large individuals.

Interesting fact: Dorado can be gray or royal - the second type has a more delicate fillet, colored slightly pinkish.

Cooking fish: recipe description

Before cooking, the fish is processed, washed and dried. Now the dorado needs to be marinated. To do this, sprinkle it with salt, pepper and rosemary. Pour in lemon juice and leave for a couple of hours.

The grill is greased with vegetable oil to prevent the fish from sticking. Place the fish and turn it over periodically. They are waiting for her to turn rosy. Due to the fact that the calorie content of dorado fish is low, it is often replaced with the pork kebab that many are accustomed to. After all, cooking it in nature is very simple! And if the fever is high, then quickly.

Benefits of Dorado

As mentioned above, the calorie content of dorado is low. But is there any benefit from it? Of course. First of all, it is worth noting the high iodine content. It is indicated for people with thyroid problems. Iodine also helps young children focus on something.

It is also worth noting the content of B vitamins. They are extremely useful for city residents. It is these vitamins that allow recovery nervous system. It is worth noting the presence of selenium. This trace element helps fight negative impact external environment. Dorado also contains calcium, zinc, phosphorus and also omega-3.

Kinds

It is part of the genus Spar, which, in turn, belongs to the family of Spar or, as they are often called, sea crucians. Dorado is a monotypic species, that is, it has no subspecies.

But there is a namesake. There is a fish that is also called dorado. Its system name is Salminus brasiliensis, it is part of the characin family. Freshwater fish inhabits South American rivers: Parana, Orinoco, Paraguay and others.

Both dorados are united by the presence of golden spots in their color. In addition, both fish are objects of fishing. The South American dorado is of interest only to amateur fishermen, while the Atlantic dorado is of interest to sportsmen and fishermen.

Delicious grilled fish

In order to cook tender fish, you need to take:

350 grams of dorado;
30 grams of lemon;
a little salt and ground black pepper;
a little dried rosemary;
a tablespoon of vegetable oil, it can be used to lubricate the grill grate.

The calorie content of grilled dorado is low. Only about one hundred kilocalories per hundred grams. As a side dish, you can bake potatoes or cook cereals. In the latter case, the body will receive both proteins and carbohydrates.

Useful elements

Macroelements in 100 g of dorado:

calcium – 16.084 mg;
potassium – 417.006 mg;
sodium – 87.896 mg;
magnesium – 31.181 mg;
phosphorus – 144.089 mg.

Microelements in 100 g of raw fish:

zinc – 0.427 mg;
chromium – 32.324 mcg;
fluorine – 119.106 mcg;
selenium – 36.506 mcg;
nickel – 3.184 mcg;
molybdenum – 2.116 mcg;
copper – 40.003 mcg;
manganese – 0.023 mg;
iodine – 66.028 mcg;
iron – 0.693 mg.

Price

Golden spar is traditionally considered a gourmet fish. Conventional fishing using nets and trawls is quite expensive due to the dorado’s tendency to exist individually or live in a small flock. Artificial breeding has made fish more accessible. The real decline in prices began only in the 21st century, with the advent of large fish farms.

On the European market, dorado can be purchased for 5.5 euros per kilogram. In Russia, prices for golden spar are close to European ones. Retail Dorado price ranges from 450 to 600 and even 700 rubles per kilogram.

Nutrition

Dorado can develop quite high speed in pursuit of prey with the help of powerful fins and a muscular body. In most cases, the target of the dorado's pursuit is another smaller fish. However, it is not enough to catch up with the prey, you also need to hold it.

Representatives of the species do not face this problem - powerful large teeth will not allow any victim to escape. In addition to fish, dorado can feast on crustaceans and various kinds of mollusks. Sometimes representatives of the species feed on seaweed.

Living in artificial reservoirs and pools in which fish are bred both for beauty and for fishing, dorado feed on granulated food and still feel normal. Of course, the ideal feeding conditions for dorado in captivity would be the same fish as in the wild.

Interesting, unusual, funny facts about this fish

At a young age, the fish is a schooling fish; the older it gets, the fewer individuals there are in the school. The adult coryphaena is lonely.

When taken to land, it changes color many times, as can be seen in this short video

Swims in the wide expanses of the sea or ocean, jumps out of the water shimmering in rainbow colors and for this feature, the Spaniards nicknamed it “dorado maverikos”, which means golden wanderer.

Develops a speed of 92.6 km per hour.

When catching its food, it spends a lot of energy and, in order to replenish the body with oxygen, swims for a long time, ventilating its gills. Therefore, she has more of them than most fish.

He perceives watercraft as a companion or an older brother and can move side by side for up to a hundred miles.

It has a good memory; if it falls off the tackle, it will not take it again, even if its delicacy is used as bait.

Korifena hunts ingeniously, showing ingenuity: she calculates the flight path of the flying fish, the angle of incidence and opens her mouth at the right moment.

How to cook dorado in the oven: the simplest recipe

This fish can be baked, fried, stewed, grilled, combined with various sauces and vegetables - there are a lot of recipes. Signs of freshness include clean red gills and moist fins and tail.

Most often, carcasses weighing 400–500 grams are used; they are usually cooked whole, along with heads, tails and fins. As an example, let’s look at one simple recipe for cooking dorado in the oven.

Important! The taste of dorado is similar to the taste of sea bass (also known as sea bass or sea pike perch), so sea bass recipes are suitable for this fish and vice versa. As for alcoholic drinks, only dry white wine is served with the prepared dish.

Required Ingredients

The following ingredients are used to prepare this dish:

whole dorado carcasses - 4 pcs.;
salt, ground black pepper, fish seasoning - to taste (you can get by with just salt);
olive oil - one tablespoon.

For ease of cooking, it is advisable to have a special silicone brush that can be used to grease baking sheets and fish carcasses with oil.

Step-by-step recipe with photos

The sequence of actions when preparing a dish is as follows:

We clean and gut the fish carcasses.
We rub their sides, as well as inner part a mixture of salt, pepper and seasoning. We prepare the mixture directly on the carcass - first we salt it, then we pepper it, then we add seasoning and lightly rub the resulting mixture with our hands.
Leave the prepared carcasses for an hour.
Add olive oil to the bottom of a baking sheet or suitable container and spread it evenly over the bottom.
We also put fish carcasses there.
Place the container with the fish in an oven preheated to approximately +180 °C and keep it there for about 40 minutes.
Remove the container with fish carcasses from the oven and, using a silicone brush, grease the carcasses on one side with the mixture of fish juice and olive oil.
The container with the carcasses is placed in the oven again, this time for 5 minutes.
Serve the prepared dish on the table with tomatoes and herbs.

As you can see, dorado is a dietary product with a lot of beneficial properties and great taste.
Did you know? On the island of Malta, local artisans insert dorado teeth into rings, bracelets and other jewelry and amulets. It is believed that the fang-like teeth of this fish have magical properties and protect people from evil spirits. Sometimes dealers in esoteric products pass off these teeth as snake teeth.

There are practically no contraindications to its use, except perhaps individual intolerance. This seafood can be recommended to everyone, including children, pregnant women and nursing mothers.

Nutrition Recipes Fish Food Benefits and harms of fish Main courses

Age and size of Dorado fish

According to " International Association Sports Fishing" (IGFA https://www.igfa.org/) - the record for catching Dorado fish was recorded in 2001 at Fort Lauderdale in the USA. The caught fish sample weighed 17.2 kg. The maximum recorded length is 70 cm. The average size of the fish is about 35 cm. The maximum life expectancy is about 10-11 years.

Angler: Mr, Miquel-Angel Collell Urbano, SPAIN.

Juveniles of Dorada up to 35 cm usually live in shallow waters up to 30 meters. Older representatives from 35 cm can live at depths of over 30 meters. The largest individuals can descend to depths of up to 150 m.

Breeding

Even in ancient Rome, sea bream was grown in special artificial ponds and pools with sea water. Mass artificial breeding appeared first in Italy (approximately 1981-1982), but by the end of the eighties this fish began to be grown in most Mediterranean countries. The main share (up to half of the world volume) of sea bream production came from Greece, 14-15% each came from Turkey and Spain, 6% from Italy, and the rest from other coastal countries. IN modern Russia the bulk of it is imported from Greece, Turkey, Tunisia and Cyprus. Despite the fact that sea bream is generally unpretentious to external conditions environment, it does not tolerate cold temperatures well, which is why there is no wild sea bream on the Russian (and Moscow in particular) market.

There are three main ways to breed golden spar:

Intensive

Fish are bred in above-ground containers, often indoors, using light to simulate certain times of the year. This method is suitable for countries with a climate that is not warm enough for sea bream.

Semi-intensive

Huge floating cages and feeders are being built near the shore (you can read more about cages and aquaculture in our previous article)

Extensive

Fish are grown almost freely in lagoons and creeks. This method is as close as possible to conventional fishing, that is, the properties of the fish are almost no different from wild ones. However, this breeding method is suitable only for warm countries.

All three methods of breeding sea bream have almost the same final income, however, the costs of the extensive method are much lower due to the absence of complex structures and expensive equipment.

/ September 3

Continuing the theme “Fish on our table” we will get acquainted with the pearl of Mediterranean cuisine, a fish with a beautiful name - bream. Just yesterday, only tourists from the Mediterranean and Eastern Atlantic, or visitors to expensive Russian restaurants, could enjoy its taste, but today we can buy chilled sea bream in an ordinary store...

Dorada or dorado(lat. Sparus aurata) - sea crucian carp, fish of the genus sparus (lat. Sparus). The Roman name for the fish (golden fish) comes from the golden stripe located between the eyes (d’oro - gold). It lives in the coastal waters of the eastern Atlantic Ocean and the Mediterranean Sea. Single individuals sometimes enter the Black Sea, but this happens extremely rarely. Young animals stay near the shore, adults prefer deeper waters, 30 m and even 150 m during the breeding season.

There is some confusion with the name of this fish, firstly, sea crucian carp, a variety of which is sea bream, is much more common than sea bream, some even call it sea bream Golden spar, defining hallmark sea bream - a gold mark. Secondly, sea bream is called sea bream (Mahi-Mahi, Dolphin, Coryphaena hippurus), much big fish, ubiquitous in tropical zone world ocean. Their only similarity is the peculiar structure of the head with a pronounced “forehead”, giving these fish a slightly arrogant appearance.

There is confusion in the name of this fish, but it is far from full list: Dorada, Dorado, Sea bream, Sea bream, Golden spar, Sparus aurata (Latin), Gilthead, Sea bream (English), Dorade royale (French), Goldbrasse (German), Orata (Italian), Dorada (Spanish). In Russian it is more correct and more harmonious to call her Dorada.

There was also a legend... “Talisman of love” - this is how the dorado fish is often called in the Mediterranean countries. An ancient legend says that it was this inhabitant depths of the sea the gods called to help lovers. And so that the fish would not forget about its purpose, the ruler of the underwater kingdom himself drew a golden spot between the eyes of the sea bream. They say that those who are unlucky in love should touch this spot with their index finger three times - and then they will certainly find their soul mate. But Italian chefs claim that for complete happiness it is best to simply treat the object of adoration to tender, aromatic dorado meat (and it is advisable to catch the fish with your own hands).

Biology

Adults reach up to 70 cm in length and can weigh up to 3-5 kg. The body is oval, the body is flattened laterally with a steep profile of the head, there is a distinct sharp protrusion above the eyes. The most noticeable sign is a wide golden band (see name!) between the eyes, which turns pale after death.

Large jagged scales, the head is also covered with scales. The operculum is without spines, the edge of the operculum is smooth. Small lower mouth. The jaws move forward only slightly, the upper jaw is somewhat longer. Both jaws have 4-6 strong teeth in front for catching, followed by sharp, gnarled teeth, followed by two rows of chewing teeth. Vomer and palatine bones without teeth.

Long, undivided dorsal fin, with 12 spiny rays and 9-11 soft rays. Anal fin with 3 spiny rays and 8-9 soft rays. Pectoral fin with 1 spiny ray and 5 soft rays. Color, silver-gray. Fins with a pink tint. The caudal fin has a dark border in the middle and white tips. At the base of the last ray of the dorsal fin there is a small, red-brown spot that disappears after death.

It feeds mainly on fish, crustaceans, and mollusks. Can also be eaten seaweed.

Reproduction

The dorada is proteandry, that is, it is capable of producing, through special sections of the ovary, first sperm, and then eggs fertilized by these sperm. All sea breams are born males and live this way for the first three years. In the fourth year they turn into females.

Spawning time for sea bream - summer months. The eggs and larvae are in the tampon. With a length of 5-9 mm, the larvae have a characteristic bony edge above the eyes and a spiny gill cover; Only when they are about 1.5 cm long do they take on an adult form and move closer to the coast.

Breeding

The popularity of sea bream is growing rapidly, which annually increases the number of fish farms raising this delicious fish. Typically, sea bream comes in sizes from 300 to 600 grams, but French producers can offer fairly large fish - more than 1 kg. The most popular are 2 types of sea bream: royal and silver/gray. Royal dorada has a more delicate taste of meat, with a pinkish tint.

Diet

Dorada will be appreciated by fans healthy image life and adherents of low-carbohydrate diets, since sea bream on average contains 1.8 grams of fat per 100 grams of fillet.

The nutritional value

(per 100g of product):

Water - 74.9 g

Calories - 96 kcal

Protein - 19.7 g

Fat content - 1.9 g

Omega-3 - 0.4 mg

Gastronomy

Dorado is one of the most valuable fish in the Mediterranean countries and neighboring regions. You can cook dorada in absolutely any way or even eat it raw, with any side dishes and almost any sauces. By the way, interesting point, the taste of sea bream is similar to the taste of sea wolf (sea bass), so in most recipes these fish are interchangeable.

Sea bream meat is slightly pink, but after cooking it turns white. The meat is juicy, but dense and very sweet, with a delicate taste. Sea crucian is especially good when it is soaked in wine before cooking, as well as when stuffed and baked. It can also be grilled. The fillet pieces are usually small, and the fish becomes much tastier when it is cooked whole (with or without the head) with the spine included, especially since there are relatively few bones in sea bream.

A small fish, cooked whole or stuffed, looks very beautiful; one might say this is the main dish of this fish, at least it is recommended to start with it. Before frying, you need to make cuts on the skin. They carry a functional load - thanks to them the fish will not be deformed during cooking. During the frying process, liquid accumulates in the core of the fillet, causing a pearlescent tint to appear on the cut. This perfect option, optimal degree of readiness.

Dorada is one of those fish that is very difficult to spoil by cooking, the only point is to try not to dry out the meat. In addition, it is important to take into account the seasonality of catching sea bream; the most delicious fish is caught from July to November. It is best to cook chilled or frozen fish, but not older than 4 days from the date of catch. Although an adult sea bream can reach 70 cm, gourmets prefer small specimens weighing 300-400 g. Of all existing species The most suitable sauces for her are those prepared with white wine, olive oil and lemon juice. It is also better to accompany the fish with white, refreshing wine.

Review of Russian imports of sea bream into Russia in the first quarter of 2010 and in 2009

Imports of fresh and chilled sea bream in the first quarter of 2010 made a significant jump.

1st quarter 2010

The volume of imports of fresh and chilled sea bream in the first quarter of 2010 to Russia amounted to 366 tons, which is more than 5 times more than 69 tons in the first quarter of 2009. The value of imports increased 4.5 times from 14.3 million rubles to 63.5 million rubles. The average import price in the first quarter of 2010 decreased by 17% from 205 rubles/kg to 173 rubles/kg.

The main volume of imports in the first quarter of 2010 came from three suppliers - Greece, Turkey and Cyprus. The volume of imports from Greece in 2010 jumped 121 times from 1.7 tons to 203 tons (for the whole of 2009, 320 tons were imported from Greece). Imports from Turkey also rose sharply to 134 tonnes, up from 249 tonnes imported from that country in all of 2009. The volume of imports from Cyprus decreased by 2.8 times from 62 tons to 22 tons.

Import of fresh and chilled sea bream to Russia in the first quarter of 2010-2009 by country
Name	Amount (RUB)		Net weight (kg)
Name	2010	2009	2010	2009
GREECE	36504693,67	385527,86	202922	1680
Türkiye	20212555,72	134368
CYPRUS	5035365,59	12061188,07	21869	61740
TUNISIA	1116826,19	692,58	4793	3
FRANCE	574514,28	328272,28	2103	1572
SPAIN	34587,63	1463591,17	130	4560
MOROCCO	2683,26	26119,55	9	54
ITALY	13552,9	30

In the first quarter of 2010, the number of importers of fresh and chilled sea bream to Russia increased significantly. The company "SK Fish" LLC significantly increased imports - 132 tons, while for the whole of 2009 it imported 256 tons. The La Mare company in the first quarter of 2010 increased imports 24 times from 4.6 tons to 110.6 tons.

However, the volume of imports from such a large supplier as Jetrico LLC decreased from 62 tons to 5.8 tons.

Importers of fresh and chilled sea bream to Russia in the first quarter of 2010-2009
Name	Amount (RUB)		Net weight (kg)
Name	2010	2009	2010	2009
SK RYBA LLC	19840826,8	132318
LLC "LA MARE"	19732952,92	1489710,72	110655	4614
LLC "GROCERY IMPORT"	15134795,09	84996
RUSPRODIMPORT LLC	3009329,43	12570
STATUS 1 LLC	2069596,62	10120
JETRICO LLC	1381051,06	12061880,65	5827	61743
FISHERIS LLC	1038290,14	385527,86	4780	1680
GALATEA LLC	521188,52	328272,28	1976	1572
SEAFOOD IMPORT LLC	274787,83	1142
INEXRESERVE LLC	205824,61	800
LLC "SONIKA"	188954,85	820
PRIME FISH LLC	83628,47	190
AKVISTO LLC	13552,9	30

year 2009

The volume of imports of fresh and chilled sea bream in 2009 to Russia amounted to 804 tons. The cost of imports amounted to 157.6 million dollars. The average import price was 196 rubles/kg. It is worth noting that the volume of imports of sea bream into Russia is at a stable level for the first six months and begins to increase in the second half of the year with falling prices. This is due to the seasonality of the production of this fish in the main producing countries, as well as an increase in demand in Russia closer to the New Year.

Import of fresh and chilled sea bream to Russia in 2009
Month	Customs status of goods (Thousand rubles)	Net weight (T)	Average cost (Thousand rubles)
No data	101,911	0,41	248,563
January	4474,017	23,832	187,731
February	5045,035	23,601	213,764
March	4759,862	22,206	214,350
April	5006,633	24,226	206,664
May	5904,607	27,496	214,744
June	8638,491	37,009	233,416
July	16867,975	80,615	209,241
August	23387,084	115,848	201,877
September	18510,853	92,418	200,295
October	19729,608	102,33	192,804
November	19215,901	102,689	187,127
December	25950,95	151,456	171,343
Total:	157592,927	804,136	195,978

The largest supplier of sea bream to Russia in 2009 was Greece with a volume of 320 tons, followed by Turkey with 249 tons and Cyprus with 168 tons.

Import of fresh and chilled sea bream to Russia in 2009 by country
Name	Amount (RUB)	Net weight (kg)
GREECE	63466081,09	319748
Türkiye	40196091,67	248800
CYPRUS	36793794,4	167715
TUNISIA	10406129,96	45815
SPAIN	5917231,56	18810
FRANCE	700527,24	2987
MOROCCO	77021,35	133
PORTUGAL	21692,88	95
ITALY	14652,18	33

About 84% of the total import of sea bream to Russia in 2009 came from three suppliers.”

2040140,9 7366 AKVISTO LLC 14652,18 33

Dorado recipes

Sea bream fillet in ginger, mustard and honey sauce

Prep: 30 minutes, cook time: 20 minutes

Ingredients (makes 4 servings):

8 pieces of bream fillet NIREUS
1 tablespoon mustard seeds
Ground pink or black pepper

For the sauce

3 tablespoons apple cider vinegar 1 teaspoon honey
1 tablespoon mustard
1 tablespoon ginger, grated
1 egg
120 ml (1/2 cup) olive oil

For the marinade

6 spoon of sunflower oil
4 tablespoons sesame oil 6 tablespoons apple cider vinegar
5 spoons of soy sauce
3 tablespoons ginger, grated

Mix all the ingredients of the marinade, dip the fish fillet in it, and leave to marinate for 30 minutes at room temperature. At this time, mix all the sauce ingredients in a blender and carefully add the oil until it reaches a slightly thick consistency (like mayonnaise). Remove the fish fillet from the marinade and fry in a preheated frying pan, first on the skin side (for 3 minutes), then fry on the other side for 2 minutes. Place the dish on plates and pour over the sauce. Use Basmati rice as a side dish.

Grilled dorada with wine sauce

Prep: 35 minutes, cook time: 30 minutes

Ingredients (for 4 servings):

4 pieces of dorada NIREUS, cleaned of scales and entrails.
3 lemons
4 tablespoons olive oil

For the wine sauce:

250 ml (1 glass) white wine
250 ml (1 cup) tarragon vinegar
250 ml (1 cup) water
1 medium onion, finely chopped
2-4 stalks green onions, finely chopped
2 spoons hot mustard
1 tablespoon corn flour
3 spoons of fresh milk
20 g white pepper
coarsely ground sea salt, freshly ground black pepper

Make 2 parallel oblique cuts on each side of the sea bream, salt and pepper inside and out. Cut 8 thin slices of lemon and place them on the cuts. Marinate the fish in the zest and juice of the remaining lemons for 30 minutes at room temperature. Pour wine, vinegar, water, onion, white pepper, salt, pepper into the pan and cook until the liquid has evaporated by 2/3. Strain and squeeze out the solid ingredients so that they impart their flavor and aroma to the broth. Add corn flour mixed with milk, as well as mustard, then stir the sauce. Cook the fish in the “Grill” mode for 20 minutes at a temperature of 200 degrees C, pouring marinade over it from time to time. Serve immediately with wine sauce.

Maria Dobromyslova

When preparing the article, materials from the encyclopedia Wikipedia.org, www.wikipedia.org were used, analytical data was provided by FISHNET LLC, www.fishnet.ru, recipes were provided by La Mare LLC, www.lamaree.ru.

Dorado (sea crucian) is a popular fish of the Mediterranean and Caribbean islands. The fish gained its fame in the era of Ancient Rome. It was specially grown in ponds and pools. Currently, sea crucian fish are bred in Turkey, Italy, Spain, Greece and France.

Growing in artificial conditions, in clean water, is quite expensive, the full cycle lasts about a year and a half, special food is required that allows the fish to grow to the desired size and be less susceptible to diseases, of course, this is reflected in the cost of the final product.

The most popular types are "gray" And "royal". The product is considered a delicacy and is valued for its meat taste. It is dense, tender, slightly sweetish aromatic, contains few bones; the meat of the royal sea bream is more tender with a pink tint.

Useful properties of the product

Dorado contains many vitamins, macro and microelements, which have a beneficial effect on the human body. Lovers of healthy eating and adherents of low-carb diets will appreciate fish for its dietary qualities. Nutritional value per 100 grams of sea crucian fish – 98 kcal. BJU ratio (proteins, fats, carbohydrates): 18 g/3 g/0.

Chemical composition:

Vitamins: A, B1, B2, B5, B6, D9, B12, PP.

Macro and microelements:

Magnesium.
Calcium.
Potassium.
Sodium.
Selenium.
Phosphorus.
Manganese.
Copper.
Zinc.

Nutrients:

Squirrels.
Fats.
Saturated fatty acids.
Polyunsaturated fats.
Monosaturated fats.
Water.
Cholesterol.

Product benefits:

Regulates protein, carbohydrate, fat metabolism processes.
Helps with gastrointestinal diseases.
Stimulates brain function, improves attention and memory.
Normalizes the functioning of the thyroid gland.
Loss of body weight.
Stabilization of blood sugar levels.
Regulates the production of hormones.
Strengthens the heart and blood vessels, bones.
Improves kidney function.
Speeds up metabolism.
Benefits for vision, hair, skin and nails.

With regular consumption of sea crucian fish (at least twice a week), your health will improve.

Eating fish during pregnancy helps proper fetal formation, supports the body expectant mother. Dorado does not contain mercury like other fish species.

It is better to cook dishes by steaming or stewing. The low content of fats that can provoke allergies makes it possible to include sea crucian fish in the diet of nursing women by steaming it with a minimum amount of salt. Start with a small amount; if eaten during the day, the baby will not develop redness, colic, or indigestion; fish can be included in the mother’s menu.

Possible harm to the body

Dorado has no contraindications, stale product can cause harm to the body and having an allergy to seafood. It is not recommended to give fish to small children; they may choke on small bones, which are present in small quantities.

How to use when losing weight

Sea crucian is suitable for people who want to significantly reduce their weight, but are not ready to give up delicious food. Fish has pleasant taste and aroma, no spices are required for its preparation. For dietary nutrition You can cook fish in different ways: bake it in the oven, grill it, or even eat it raw. Fish is combined with vegetables and rice.

KBJU per 100 g depending on the method of preparation of the product:

Delicious recipes

Dorado is suitable for lunch or dinner; it can be added to the menu daily without harm to health. The fish is fried, stewed, grilled or steamed, baked in the oven in foil and a sleeve, fish soup is boiled, cutlets are made, stuffed, and filling is made for pies. Consumed raw.

Cooking rules:

The whole carcass is cooked - the taste will be more intense.
Steam cooking time – 15 minutes, in the oven - 10-15 minutes, fry for 2 minutes on each side.
For large carcasses, several cuts are made on the sides to ensure even cooking.
When frying or stewing, use sauce to maintain juiciness.
Sauces are prepared based on white wine, olive oil with lemon, and from olives mashed with tomatoes.
Basil and Provençal herbs are suitable spices; they are placed in the belly; they will add a piquant taste without interrupting the main taste and aroma of the fish.
For garnish, rice, vegetables, boiled asparagus, and rarely potatoes are used.
White Burgundy wine is an ideal complement to sea crucian dishes.

Dorado baked with Dor blue cheese

Ingredients:

Fish – 1 carcass.
Dor blue cheese (with blue mold) – 30 g.
Thyme – 2-3 sprigs.
Sea salt, black pepper to taste.
Olive oil – 1 tbsp. spoon.
Cherry tomatoes – 8-10 pcs.
Juice of half a lemon.

Preparation:

Clean the fish, rinse under running water, dry with a paper towel.
Salt, pepper and sprinkle with lemon juice.
Place the thyme in the belly and leave to marinate for 10 minutes.
Line a baking dish with parchment and grease with olive oil.
Place cheese cut into small pieces into the belly of the fish.
Place fish and cherry tomatoes on parchment, place in oven preheated to 190 degrees, bake for 20-25 minutes.
Add a glass of dry white wine to the finished dish.

Dorado (sea crucian) steamed with shrimp

Ingredients:

Fish – 2 carcasses.
Young asparagus – 120 g.
Leek – 100 g.
Tiger shrimp tails – 8 pcs.
Soy sauce - 1 tbsp. spoon.
Juice of 1 lemon.
Salt and pepper to taste.

Preparation:

Prepare the fish carcasses, clean them by making a cut along the back, remove the backbone, gut them, remove the gills, and wash them.
Stuff the fish with leeks, shrimp, add soy sauce, lemon juice, salt and pepper to taste.
Steam for 10-15 minutes, 5 minutes before readiness add asparagus.
Serve with a glass of white Burgundy wine.

Bon appetit!

Description

Adults reach up to 1 m in length and can weigh up to 5-7 kg. The body is oval, the body is flattened laterally with a steep profile of the head, there is a distinct sharp protrusion above the eyes. Large serrated scales, the head is also covered with scales. The operculum is without spines, the edge of the operculum is smooth. Small lower mouth. The jaws move forward only slightly, the upper jaw is somewhat longer. Both jaws have 4-6 strong teeth in front for catching, followed by sharp, gnarled teeth, followed by two rows of chewing teeth. Vomer and palatine bones without teeth. Long, undivided dorsal fin, with 12 spiny rays and 9-11 soft rays. Anal fin with 3 spiny rays and 8-9 soft rays. Pectoral fin with 1 spiny ray and 5 soft rays. Color, silver-gray. Fins with a pink tint. The caudal fin has a dark border in the middle and white tips. At the base of the last ray of the dorsal fin there is a small, red-brown spot that disappears after death.

Reproduction

Spawning time for sea bream is the summer months. The eggs and larvae are in the tampon. With a length of 5-9 mm, the larvae have a characteristic bony edge above the eyes and a spiny gill cover; Only when they are about 1.5 cm long do they take on an adult form and move closer to the coast.

The ancient Romans were engaged in farm cultivation of sea bream, who built special pools and ponds with sea water for this purpose. Currently, sea bream breeding has become widespread in France, Italy, Turkey, Greece and other countries. In order for the fish to be truly healthy, with tender meat and excellent taste, it is bred in exceptional conditions: indoors with special light that simulates a certain time of year. Dorado is kept in the purest water and fed with special food. As a result of these efforts, dorado receives dense white meat that has a delicate aroma. Due to such exceptional benefits, this fish is by no means cheap. The popularity of sea bream is growing rapidly, which annually increases the number of fish farms raising this delicious fish. Typically, sea bream comes in sizes from 300 to 600 grams, but French producers can offer fairly large fish - more than 1 kg. The most popular are 2 types of sea bream: royal and gray. Royal dorada has a more delicate taste of meat, with a pinkish tint.

Diet

It feeds mainly on fish, crustaceans, and mollusks. It can also eat seaweed.

Gastronomy

From time immemorial, it has been regularly eaten by all coastal peoples in all parts of the world. You can cook it in absolutely any way or even eat it raw, with any side dishes and almost any sauces. The taste of sea bream is similar to the taste of sea bass, otherwise called sea bass. Therefore, in all recipes these fish are interchangeable.

Dorado will be appreciated by lovers of a healthy lifestyle and adherents of low-carbohydrate diets, since sea bream on average contains 1.8 grams of fat per 100 grams of fillet.

Links

Scientific Specification

Wikimedia Foundation. 2010.

Synonyms:

See what "Dorada" is in other dictionaries:

- (French dorade, from dorer to gild). Golden carp. Dictionary foreign words, included in the Russian language. Chudinov A.N., 1910. DORADA French. dorade, from dorer, to gild. Golden carp. Explanation of 25,000 foreign words included in... ... Dictionary of foreign words of the Russian language

Large, golden sea carp, from which excellent dishes are prepared. A ceremonial dish of the peoples of the Mediterranean, Asia Minor, as well as Chinese and Indo-Chinese cuisines. (Culinary Dictionary. Zdanovich L.I. 2001) * * * (Source: ... ... Culinary dictionary

Noun, number of synonyms: 2 golden carp (3) fish (773) ASIS Dictionary of Synonyms. V.N. Trishin. 2013… Synonym dictionary

sea bream- y, w. dorade f. Golden carp. Michelson 1888. Dorado or Golden Fish of the Antilles, very tasty, and so called by the Portuguese because of its golden scales on the back and sides. Sl. comm. 2 162. Sea bream.. Sea fish.. with small azure... Historical Dictionary of Gallicisms of the Russian Language

sea bream- auksaspalvė dorada statusas T sritis zoologija | vardynas taksono rangas rūšis atitikmenys: lot. Sparus auratus engl. gilthead breath; gilthead dorado rus. aurat; sea bream; golden spar; sparus ryšiai: platesnis terminas – dorados šaltinis… … Lithuanian dictionary (lietuvių žodynas)

sea bream- auksaspalvis sparas statusas T sritis zoologija | vardynas taksono rangas rūšis atitikmenys: lot. Sparus auratus engl. dorado; gilthead; gilthead breath eng. aurat; sea bream; golden spar; sparus ryšiai: platesnis terminas – paprastieji sparai… Žuvų pavadinimų žodynas

- (Doras) fish from the catfish family (Siluridae) with wide bony plates on the back of the head and a number of scutes bearing spines on the sides of the body and tail, 6 whiskers. Found in rivers South America pouring into the Atlantic Ocean. D. costatus dark brown... ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Ephron

- (Spanish: Costa Dorada, cat... Wikipedia

Municipality of America Dorada América Dourada Country BrazilBrazil ... Wikipedia