Description of the ruff
The common ruff belongs to perch and to some extent resembles its relative with an abundance of thorns. Ruffs living in reservoirs with a sandy bottom are lighter in color than ruffs living in rivers and lakes with a muddy bottom. Ruff has a gray-green back with yellowish sides, sometimes gray. There are black spots on the sides and back. The belly is light. The fins are also dotted with black dots. The eyes of the ruff are distinguished by an iridescent shade, they are green-blue and pinkish with a black pupil.
Ruff is a medium-sized fish. The usual ruff size is 5-12 cm and weighs 14-25 grams. In the rivers of Siberia, there are specimens that can be called gigantic in relation to this fish. These are ruffs weighing more than one hundred grams and a length of 20 cm. They say that there are also larger ruffs in the Ob.
Ruffs are found in many rivers and lakes in Europe. North Asia is also part of its range. This is the most common and widespread fish in the rivers of Russia, which is sometimes called the Boss for the unceremoniousness with which a flock of ruffs drives away and displaces larger fish from bait and generally from the feeding point.
Composition and useful properties
Ruff meat is dietary, it contains a lot of complete protein with a balanced and amino acid composition, polyunsaturated fatty acids, vitamins of groups A, D, B, micro- and macroelements (chromium, phosphorus, zinc, nickel, molybdenum, chlorine, calcium, potassium, fluorine and magnesium). All this makes the ear made from the ruff very nutritious and recommended even for patients who are weakened after illnesses and operations.
If you eat meals from a ruff regularly, then carbohydrate metabolism improves and you can even prevent a skin disease such as pellagra – increased keratinization of the epithelium and the appearance of rough skin.
The calorie content of ruff meat is 88 Kcal per 100 grams.
Harm and contraindications
These include only individual intolerance to fish products – only in this case, you cannot eat ruff meat.
The use of a ruff in cooking
It is not very popular in cooking. But without it, you cannot cook real, fishing fish soup, because it has a high stickiness (calorizator). Ukha and soups made from this fish have a special nutritional value and will be very useful for the body to recover from illness.
The ruff is also used in the preparation of broths for jelly and aspic dishes.
Soup with sea Ruff
So, the ingredients for 2 liters of sea ruff fish soup:
- gutted scorpion fish – 550 g,
- potatoes – 300 g,
- dill – a bunch
- carrots – 80 g,
- onions – 40 g,
- seasoning for fish – 1 tsp,
- bay leaf – 1 pc.,
- salt – less than 0.5 tbsp. l.,
- allspice – 2 peas.
- Cut the sea ruff, fill it with water, put it on the stove.
- Cut vegetables into small pieces.
- Finely chop the lower stems of the dill.
- Before boiling, do not miss the moment of skimming the fish broth.
- Salt the ear.
- Add chopped dill stalks.
- Put spices in the ear.
- After 7 minutes after boiling the fish soup, remove the sea ruff from the broth – let it cool in a separate bowl.
- Season the broth with vegetables.
- Boil the fish soup until the potatoes are tender.
- Remove meat from fish.
- Add it to the pot.
- Cook the fish soup for another 2 minutes, then pour into plates, seasoning with the upper fluffy part of the remaining dill.
Delicious scorpion ear is ready. A wonderful aroma, rich soup and delicious sea ruff meat, which is even credited with the properties of “Viagra”, will fully allow you to enjoy this dish.
Enjoy your meal!