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Belongs to the family “white-blooded fish” and has several other names, such as “pike whitefish” or “white-blooded common pike”. Such a concept as “ice” is used in order to focus on a particular family, as well as on its individual representatives. This family also includes “crocodile” and “whale” whitebloods.
Ice fish: description
Norwegian whalers of the 19th century actively disseminated information that in the distant Antarctic there are species of fish that are distinguished by colorless blood. In this regard, they received such a name as “bloodless” or “ice”.
Interesting to know! To date, there is a strict classification of genera and species of fish, so “white-blooded” or “ice” fish belong to the “perch-like” order. In this order, they are represented by eleven genera, which include sixteen species.
At first, such a phenomenon did not interest scientists in any way, therefore, the study of such an “anomaly” was started only in the middle of the last century. The Swedish zoologist Einar Lenberg conducted scientific research and determined the principles for the scientific classification of these fish species.
Appearance, dimensions
Icefish is characterized as large, and its main populations are distributed within South Georgia. Adults grow up to 70 cm in length, with an average weight of one and a half kilograms, although there are individual specimens weighing more than 3 kilograms. The average size of individuals does not exceed a length of 45 cm, which is typical for the waters of the Kerguelen archipelago.
The first dorsal fin is formed from 10 (no more) flexible, but rather spiny rays, and the second fin is formed from 4 dozen segmented rays. The same number of rays is found in the anal fin. The first lower part of the gill arch is characterized by the presence of about 20 (no more) gill rakers. The total number of vertebrae is about 60 pieces, although it may be slightly more or slightly less.
This fish has a not high, but slender body, and there is no rostral spine at the top of the snout. The apex of the upper jaw and the lower jaw are in the same plane. The length of the snout is relatively less than the total height of the head. The mouth of the icefish is large, as are the large (relatively) eyes, and the distance between the eyes is optimal.
The bony part of the forehead, located above the eyes, is even, not elevated and without the presence of crenulation. The dorsal fins are located at a very close distance, while they may be in contact or have a small separating space. The fish is distinguished by the presence of two lateral lines and the absence of bone growths. The pelvic fins are of optimal size, while the longest rays do not reach the beginning of the anal fin. The caudal fin has a classic shape, with a notch.
Interesting fact! In young individuals, all fins are characterized by lighter shades, while in older specimens they are distinguished by darker tones, with a blackish tint.
The body of the fish has a silvery light gray color, and the abdominal part is pure white, while the back area is characterized as dark. On both sides of the body, dark vertical stripes of irregular shape can be seen, while four of them stand out noticeably.
Behavior and lifestyle
Due to the fact that the biochemical composition of the blood of ice fish is somewhat different from the classical one and consists of a small amount of red blood cells and hemoglobin, this fish feels great in conditions when the water temperature is 0 degrees, or even less. At the same time, the fish prefers to be at depths from 600 to 800 meters. The meat of this fish is characterized as sweetish in taste, tender and quite tasty, while it does not have a specific fishy aroma.
Icefish breathe not through the gills, but through the skin of the entire body, including the fins. At the same time, the number of capillaries penetrating the skin of the fish body is three times greater compared to the surface located in the gill respiratory system of other fish species. As a rule, for each square millimeter of surface there are up to 45 mm of capillary length.
How long does an ice fish live
The functions of the body of the icefish are designed to work in adverse conditions, while the frequency of heart beats is slightly higher compared to other types of fish. The average life span of an ice fish does not exceed two decades.
Range, habitats
Icefish is a representative of a species that belongs to the category of discontinuous Circumantarctic breeds. For such representatives, their habitat is also considered characteristic, which is limited to the northern part of Antarctica, which includes a number of islands. These are Shaga Rocks, South Georgia Island, South Sandwich, Orkkit and Shetland South Islands.
It is important to know! The vital activity of fish in such conditions is ensured by rapid blood circulation, which is possible due to the large size of the heart and the more intensive work of this important organ.
Large populations of icefish have been observed within Bouvet Island, which corresponds to the northern limits of Antarctica. The eastern borders of Antarctica are characterized by the presence of icefish within the underwater Kerguelen Ridge, as well as the limits of McDonald’s and Heard Islands and other island hones.
Diet
Icefish is a typical predator whose diet consists of living organisms of various origins. Often, its potential victims are squid, krill, and also small fish.
Due to the fact that krill is included in its diet, icefish meat in taste almost matches the taste of king prawns.
Reproduction and offspring
Icefish have a clear division between the sexes, so the birth of fry depends on both females and males. In females, eggs are formed that develop inside the ovaries. At the same time, the eggs are enclosed in a translucent, thin shell, due to which instant fertilization is carried out. The female lays eggs with the help of the oviduct, which is located near the anus.
In the paired testes of males, spermatozoa are formed in the form of milk. The testicles are connected to a system of peculiar tubules that go outside. Inside these channels is the seminal sac, which is distinguished by a noticeable expansion. The male fertilizes eggs almost simultaneously with the process of spawning of the female.
Representatives of the white-blooded fish family mature at the age of 2 years, after which they are ready for the breeding process. Spawning occurs in autumn, while individuals lay from 1 to 30 thousand eggs, depending on age. The fry that are born develop rather slowly and feed mainly on zooplankton.
Natural enemies
Due to the presence of a special substance under the fish scales, the fish feels good even at sub-zero temperatures. Being in such extreme conditions, and even at a considerable depth, ice fish have practically no natural enemies. The only, natural enemy is a person who practices the mass catch of this unique fish.
Commercial value of the species
This species is distinguished by the fact that it is of commercial interest, which leads to a decrease in numbers due to active fishing. At the same time, the presentation corresponds to the size of individuals in the range of 25-35 cm and weight from 100 to 1000 grams. The meat of this species contains a whole bunch of useful components, in the form of minerals and vitamins, which positively affect the functions of the internal organs of a person.
In Russia, due to the fact that the fish has unique taste data and at the same time is located in difficult natural conditions for its production, it belongs to the premium class in terms of price category. At the same time, it should be noted that in Soviet times, this fish, along with pollock and blue whiting, was equated with low-quality fish, which means a low price category.
Ice fish have dense, tender and completely lean meat (only 8%, no more), with a low calorie content (no more than 140). At the same time, the percentage of protein content is quite high (up to 17%). There are practically no bones in fish meat, both large and small. The ridge of the fish is soft and almost edible.
Interesting fact! Oddly enough, but icefish is found in Antarctic waters, which are considered environmentally friendly. Therefore, fish meat is considered absolutely harmless, since it does not contain any harmful substances.
So that the meat does not lose its qualities during the cooking process, preference should be given to cooking technologies such as boiling or steaming. Gourmets prefer aspic dishes, and the Japanese eat ice fish meat in its raw form.
Population and species status
As a rule, these types of fish are caught today with more modern fishing gear within the islands located near the Arctic continent. About 5 thousand tons of this valuable, healthy and tasty fish are caught annually. Despite this, today, according to scientists, nothing threatens the population of ice fish. Still, fishing at such a distance is too expensive. In this regard, Russian fishermen do not practice catching ice fish, and if it is present on store shelves, it is only foreign.
Icefish – sea pike
Cooking application
As mentioned above, this fish is unique not only because it lives in extreme conditions, but also because it has a special taste that cannot be compared with the taste of any other fish. Many chefs take this factor into account when preparing dishes, and you can cook any dishes from this fish, both first and second. Ice fish can be boiled, stewed, baked, etc., but it is tastiest when fried. Before cooking, the meat can be marinated, with the addition of various seasonings, but there should be very few of them so that the spices cannot overpower the natural taste of the fish, reminiscent of the taste of shrimp. Icefish meat can also be used to make various pastries.
Most likely, this fish will appear on store shelves fresh-frozen, so it is very important to purchase a quality product. To do this, you need to know how to choose the right product. First of all, you should pay attention to the eyes, which should not be cloudy. If the eyes are not clean (not transparent), then it is better not to buy such a product, especially since ice fish is not cheap. You can smell the fish and by this sign determine its freshness. If there is no smell, then the fish is fresh. Frozen fish should contain a minimum amount of ice. If there is a lot of ice, and it is not transparent, then the fish was thawed, liquid was added to it and frozen again.
It is equally important to properly defrost the fish before cooking so that it does not lose its qualities. It is better if the fish is defrosted in the refrigerator. Although it will take more time, the taste of the fish and its dignity will be preserved. At the same time, you also need to remember that it is permissible to store fish in the refrigerator for no more than 2 days. Therefore, as soon as it is defrosted, you should start cooking it, but do not leave the fish in the refrigerator indefinitely. As a rule, the fish is defrosted in the morning if it is placed in the refrigerator in the evening. In the freezer, you can store fish for no more than six months.
Before cooking, the fish should be cleaned, although this is not difficult at all, since it does not have scales. You must not forget to cut off the head, tail, fins and get rid of the insides, after which the fish is washed with clean running water.
As mentioned above, the most delicious ice fish is obtained if it is fried. At the same time, it must be remembered that the calorie content of the product increases by almost 2 times, and fried fish is quite heavy on the stomach. Therefore, for people suffering from gastrointestinal problems, this product is contraindicated. Those for whom fried fish does not have a negative effect on the body can cook fish in a pan, after rolling it in flour. It is also acceptable to use curry or sesame seeds instead of flour. Fish is cooked in a pan without a lid for 15 minutes, while you need to control that the fish is fried evenly on all sides, but you should often not turn the fish over.
Naturally, there are a lot of recipes for preparing ice fish and everyone has the right to decide for himself what technology to cook it with. And yet, it must be borne in mind that the most useful fish is raw fish, boiled and baked in the oven, as well as grilled.