Tugun fish: description, habitat, fishing technique and recipes

Tugun (tugunok) is a fairly rare small fish that is found in some Siberian rivers and lakes. As a result, it is highly valued. For some lovers of gourmet dishes, this factor is not a hindrance, since this fish is suitable for preparing real culinary masterpieces.

Description fish knot

The fish belongs to the salmon family and to the whitefish subspecies. This small representative of the salmon family is found in freshwater rivers flowing into the Arctic Ocean. In addition, it is found in all tributaries of the Ural rivers. In the people it is also called a manner or Sosva herring.

The largest individuals reach a length of no more than 20 cm with a weight of up to 90 grams. In the second year of life, she reaches puberty. Can live from 5 to 7 years. The diet of this fish includes insect larvae and plankton.

Form features

The body of the fish is characterized by a rolled shape, which is covered with small scales and which easily falls off if you make an effort. The fish has a silvery hue that varies from darker towards the back to lighter on the sides and belly. In the region of the back behind the fin is the adipose fin.

Tugun habitat

Despite the fact that the fish is found in waters that do not differ in high temperatures, this fish prefers to stay in warmer areas located in shallow water, the bottom of which is covered with pebbles, as well as fine gravel with a predominance of sand.

This little fish does not like to be in difficult areas of the water area, such as:

• Thresholds.
• Rolls.

Most often, this fish can be found in the mouths of small tributaries. During the day, the fish changes its behavior: in the daytime, the tugun prefers to be at a depth, and in the late afternoon, it begins to approach the coastal shallows, gathering in numerous shoals.

With the onset of spring, when the ice has already completely melted, numerous shoals of this fish rush to the channels of small rivers, to shallow channels and other parts of water bodies that have time to warm up well. In these places, she begins to feed actively. During this period, the tugun chooses areas with a muddy bottom, where there is enough food.

When spawning begins, the fish goes to small rivers, reaching 3 years of age. Spawning starts at the end of August and continues into September. Spawning begins in mid-September and continues until November, when the reservoirs begin to become covered with ice. The water temperature at this time does not exceed 4 degrees.

Throughout the entire period of life, tugun does not breed every year. The fish lays eggs in areas where there is a sand and gravel bottom, the depth of which is no more than 2 meters. Having swept aside the eggs, the fish remains to spend the winter in the same areas.

Tugun is a fish that is not very prolific. The population of this fish depends on older individuals, which lay up to 6000 eggs at a time. Smaller individuals are able to lay from 500 to 1500 eggs. This is also due to the fact that tugun eggs are relatively large, given the size of the fish. Its diameter is about 2 mm, and its color is yellow, with a reddish tinge.

The tugun diet consists of various invertebrates that inhabit both the underwater world and its limits. When another fish spawns, the tugunok easily eats its caviar. The fry of this fish feed on zooplankton. As the fish matures, it switches to feeding on other microorganisms until its diet is replenished with the main food.

When summer comes and the movement of surface insects begins, the main type of food for the tugun is bell mosquitoes and mayflies. When these insects and, in general, other insects disappear, the fish again begins to feed on plankton.

Fishing rod

Anyone who has caught this fish at least once knows how interesting and reckless it is. They catch tugunka:

• in winter. According to some beliefs, it turns out to be the most effective on the last ice. They catch it with an ordinary winter fishing rod on a mormyshka with small worms, bloodworms or burdock fly larvae.
• Lettom. Fishing is considered the most productive from mid-August to mid-September. During this period, tugun is caught:

1. Seines, especially with the onset of darkness.
2. From the shore. For fishing, a regular float rod, fly fishing or spinning is suitable.
3. From the boat. In this case, a winter fishing rod with a mormyshka is used. The fishing technique is as follows: the bait sinks to the very bottom, where it is slightly animated, followed by a rise to half the depth.

For fishing in the summer, baits such as mayflies, mosquitoes, worms, bloodworms, and a small fly are used. You should not feed the tugun, because he is very shy and will immediately leave the place of fishing. If at least one fish breaks off the hook, the whole school will leave. Therefore, you need to hook it confidently at the first bite. Tugun actively pecks with the beginning of sunset and this process continues until complete darkness. During this period of time, the whitefish comes close to the shore to find food for themselves.

Tugun in cooking

Tugun meat is similar in taste to smelt meat. Their meat smells like the aroma of a fresh cucumber. As a rule, this fish is cooked very fresh. If it lies down for several days, then the taste characteristics literally disappear.

The most interesting dish is spicy salted tugunok. The dish is prepared quite quickly, since 11-14 hours are enough and you can eat fish. The main condition that affects the quality of the finished product is the use of only freshly caught fish. If this is not possible, then the fish is salted directly at the reservoir. To do this, you need to bring salt, pepper, cumin, cloves and other spices with you before leaving. In this case, upon arrival home, you can have a ready-made dish.

Here, while fishing, you can cook delicious fish soup from tugunka. Moreover, it is not necessary to clean it before cooking. You will get a delicious and rich soup. Here, as a snack, tugun can be cooked on coals.

Tugun fish is also different in that if it is frozen and then thawed, it loses its taste qualities, which are so valued in its preparation.

Basic Recipes

To prepare this delicious fish, you can use the well-known recipes below.

Spicy salted tugunok

To prepare the final product you will need:

• 1 kg of fresh unpeeled fish.
• 1 tbsp. a spoonful of salt.
• 55 ml water.
• 3 pieces of bay leaves.
• 1 teaspoon coriander.
• 15 peas of allspice.
• 7 grams of cumin.
• 4 nutmegs.

Stages of preparation:

1. Sprinkle fresh fish with salt.
2. Tugunka salted in this way is placed in rows in enameled or glassware.
3. Water is poured into a separate container, with the addition of spices and put on fire. The composition is brought to a boil and removed from heat. After that, the marinade should cool.
4. After cooling, the cooked fish is poured with marinade.
5. The fish is covered, and a load is placed on top. In this position, it is sent to the refrigerator for a couple of days. After this time, the fish is ready to eat.

Uha trail

To cook a delicious soup you need to have:

• 1 kg of fresh tugun.
• Up to ten potatoes.
• 100 grams of rye flour.
• A bunch of dill.
• A couple of bunches of green onions.
• Spices and salt to taste.

How to prepare:

1. The fish is cleaned, with the removal of the head and entrails.
2. Potatoes are crushed into cubes and poured into already boiling water.
3. When the potatoes are almost cooked, fish, salt and spices are added to it.
4. Flour is also added here and stirred thoroughly to avoid the formation of lumps.
5. After that, the soup is covered with a lid and simmered for 10 minutes.
6. Then, when the dish is almost ready, finely chopped green onions are added to it.
7. The fire turns on, after which the ear should be infused for about 30 minutes. The result is a very tasty and healthy dish that is served in plates.

Conclusion

Tugun is a very rare fish that has excellent taste data. It is suitable for cooking various dishes, but only freshly caught. After a certain period of time, even when frozen, it loses its taste. As can be seen from the article, tugunok is suitable for salting, for preparing first courses, etc., but on one condition – the fish must be freshly caught.