Historical events of Westerners and Slavophiles table. Westerners and Slavophiles: main ideas and representatives

Sprat and anchovy - is there a difference between these small fish? In appearance they have significant similarities, but in taste they differ significantly.

- is the common name for several species of small fish belonging to the herring family. These small fish (up to 17 cm long) live in desalinated and salted water and feed on plankton. Their lifespan is 3-4 years, and they are called that because of the peculiar scales that form the keel.

- is a marine fish belonging to the anchovy family. The length of this numerous fish reaches 20 cm. In turn, anchovies are food for sea inhabitants (squid, dolphins) and seabirds.

In order to distinguish an anchovy from a sprat, you just need to examine the structure of the head. In an anchovy, the corner of the mouth coincides with the end of the eye circumference, when viewed from the nose of the fish. In general, the structure of the nose and lower jaw somewhat reminiscent of a shark's head.

The taste characteristics of anchovies are also different from sprat. Firstly, the fat content of anchovies is much higher and the fat composition is different. Secondly, anchovies are salted without spices to preserve their special taste.

Is it possible to replace anchovy with sprat?

Based on the method of preparation and variations in its use in cooking, anchovy is more of a seasoning. Various sauces are made using anchovy, including Caesar salad dressing. Sprat, on the contrary, is the main ingredient.

The fact is that the anchovy is “salted” in a rather aggressive brine for six months to a year (or even two years). During this time, the proteins are fermented under the influence of salt and the fish meat becomes more “dense”. When exposed to temperature in a liquid (for example, vegetable oil) the anchovy practically dissolves, breaking up into small “balls”, while imparting its unique taste to the dish.

Sprat, on the contrary, is salted in a spicy, gentle brine. Its meat is very soft and buttery. Sprat is not suitable for sauces (to be precise, it is not suitable at all) and is an independent snack.

True, in the coastal countries of the old world, such as Spain, France or Italy, anchovies are boiled, fried and stewed, but for the residents of our country this is an unjustified financial cost, given the availability of cheap sprat.

Which fish can claim the title of “most Jewish”? Not stuffed pike at all - this is a fish for holidays, and in a good life - for Shabbat. The most Jewish fish, of course, is herring. It was herring that was the most frequent guest on the fish table in shtetls - Jewish towns. And among the rest of the common people, regardless of religion, the herring played important role in the diet.

The reason for this was high numbers herring, relative simplicity their fishing near the coast, ease of processing and stability in storage. In those places where they were found, herring stayed close to the shore almost the entire year and often entered some small bay in such quantities that they were scooped up with nets. Sometimes the exit from the bay was blocked with nets and, without haste, all the herring were caught. Well-fed herring is very easy to salt - the caught fish is placed in barrels without any pre-treatment, sprinkling each layer with salt. Fatty fish contains relatively little water and therefore is not oversalted and does not take in more salt than necessary. (A skinny herring, of course, can be over-salted, but no one had set their sights on it before; they let it run wild). During long-term storage, salted fish matured, acquiring a specific taste and texture. The first mention of Atlantic herring fishing occurs already in 702 in the monastic chronicles of England. Even then, herring served as a source of wealth.
Not only did people depend on ordinary herring ordinary people, but also states. From the 11th century until the 15th century, salted herring was important object trade of Hanseatic merchants, and on the basis of this trade the maritime power of the Hanseatic League of Cities was based for 350 years. Hanseatic fishermen fished for herring mainly off the German and Danish coasts Baltic Sea. But in the 15th century, herring left the Baltic for a while, and catches here began to fall catastrophically, as a result of which the Hanseatic League collapsed. At the same time, powerful approaches of herring to the shores of Holland and Scotland began. The Dutch developed a method of wet salting herring in barrels on ships. The herring fishery played a huge role in the development of the Dutch economy in the 15th and 16th centuries.

By the middle of the 20th century, herring stocks declined sharply due to overfishing, sea pollution, and hydraulic construction on rivers. It is not profitable to breed herring artificially - the fish is too cheap, but scientists are trying to help it spawn, although for biologists the herring is a big mystery. It seems that it has been studied well, and all populations have been described, and herring has many of them, but family ties herrings are very confused. This is due to their variability and penchant for travel.

Appearance herring indicates that it is actively swimming in the thickness sea ​​waters fish. It lives at a depth of up to 200 m. All herring are schooling fish. An individual separated from the group experiences stress, stops feeding and dies. Herring is born, grows and travels surrounded by its relatives. Living in a school allows individual fish to sleep carefree at night. As underwater observations have shown, sleeping herrings relax and sleep, some with their tail up and some with their belly up. The rest of the time, the herring swim and eat. Their food consists of small crustaceans that live in the water column -. The purpose of travel is to search for food and spawn. The breeding season for numerous herring herds is different months, therefore, all year round in coastal areas where spawning occurs, schools of fish appear and disappear.

The most important species for fishing are oceanic herrings of the genus Clupea, Atlantic and Pacific. But the largest herring was the Volga zalom, an anadromous fish of the genus Alosa. The Volga Hall rose from the Caspian Sea to the river. Volga to Saratov. One such fish weighed up to 1.8 kg, while ocean herring weigh no more than 800 g. Unfortunately, as a result of hydraulic construction, the Volga fish disappeared. In the Black Sea there is a species related to the Caspian.

In Israel, herring is sold already salted, and most often cut, so it is difficult to determine its origin. In Hebrew, salted herring is called "maluach" (Dag maluach), although strictly speaking it means "salted fish." The Western European names “hering” and “mathias” are also used. I even saw a jar of herring with the inscription “Hering Mathias”.

Out of respect for the centuries-old traditions of Russian Jewry, I do not give any recipes - well, I wouldn’t teach you how to make herring under a fur coat. But you still can’t make chopped herring like my grandmother’s, you need Antonov apples.

There is also no point in giving the chemical composition of herring - it really depends on its condition: age, place of catch, degree of sexual maturity. But keep in mind that fatty herring is good source omega-3 fatty acids, not inferior in their content to salmon or eel.

And in conclusion - about kashrut and scales. Those Jews who have only seen herring in the store sometimes wonder how the fish is kosher, but there are no scales. In fact, herrings have very large scales (you can see them in the illustrations), shimmering with all the colors of the rainbow. But these scales easily fall off immediately after catching, so the herring ends up in salting without scales. At the beginning of the 20th century, when herring fishing was widespread, fallen herring scales were collected and processed into artificial mother-of-pearl and pearls.

Poor herring relatives

The herring's relatives are numerous, but small. These are sprat, sprat, anchovy, herring, sprat, anchovy, sardines. Their family relationships are quite confusing even for specialists. But for the consumer, the matter is complicated by the fact that biologists and fish processors use different fish under the same names. So, for an ichthyologist, sprat is Sprattus sprattus, a small, up to 17 cm, fish found in North Atlantic, Baltic, Mediterranean and Black Seas. Sprat is also called European or Baltic sprat. And for the processor, sprat is any small herring fish, smoked and rolled in a jar with oil. Most often, herring is used for the production of canned sprats in oil. Clupea harengus membras , which is actually a real herring, only a smaller, Baltic subspecies.

So if you get bored at the table, you can study the fish served as an appetizer: sprat, like all sprat, has sharp keel-shaped scales on its belly, but herring does not. If you don’t find such scales on a smoked fish from a jar labeled “Sprats”, you can safely write a complaint to the Consumer Protection Society, but just make sure that the manufacturer did not take precautions - I read “manufactured” on a jar of Latvian sprat pate, where there is no need to talk about the identification of scales from sprat and herring." And on cans of herring in tomatoes there is now a second name “Baltic herring”. Herring lives up to 6-7 years. Among the common herring there are also so-called giant herrings, which grow much faster and reach a length of 37 cm. While the common herring feeds, the giant herring is a predatory fish, often feeding on sticklebacks.

In addition to Baltic sprat, there is Black Sea sprat and even New Zealand sprat. But not only sprats of the genus are called sprat Sprattus , but also a kind of kiln Clupeonella . One of the types of kilka sprat C.engrauliformis , called anchovy sprat. In addition to it, under the exotic name “anchovy” there are many different fish, including anchovy.

Otherwise anchovy Engraulis encrasicolus called "European anchovy". The European anchovy no longer belongs to the herring family ( Clupeidae), and to the anchovy family Engraulidae . In high Hebrew they call him “afian”, nosy, or something, from “af” - nose. This fish can grow up to 20 cm. It is found in the Atlantic from Norway to South Africa, available in the Mediterranean, Black and Seas of Azov. Through the anchovy, the European got out into Indian Ocean and was recorded off the coast of Somalia and the Seychelles. So it’s quite possible to meet him in Eilat.

Anchovy is a small fish, but very fatty, it can contain up to 28% fat. Properly salted anchovy is very tasty. Back in ancient times salted anchovies were valued and used to prepare a spicy sauce, which served as a favorite seasoning for Greek and Roman gastronomes. But what is an “anchovy” for modern chefs? Three types of herring fish products are known under this name:
1. Herring, ripened uncut for several months in brine with spices. Once cut, it is transferred to another sauce with a small amount of saltpeter so that its flesh turns red, and cut into slices.
2. Small herring or small herring placed in brine for several days immediately after catching. For half a month it is transferred to a new brine, and then placed in rows of barrels without liquid, sprinkled with coarse salt and spices. It is kept for four months at a temperature of plus four degrees and sent for sale without cutting.
3. Sardines, carcass cut immediately after catching, and subsequently processed according to the second method.

Well, we got to the sardines. Representatives of three genera are called sardines sea ​​fish herring family - European sardine, or pilchard ( Sardina), sardinella ( Sardinella) and the sardine sardine ( Sardinops).

European sardine lives in the northern part Atlantic Ocean from Iceland to Senegal, in the Mediterranean Sea (mainly in the western part) and in the Black Sea. Reaches a length of 25 cm. It is caught and preserved in Morocco, Spain and Portugal, less so in France, Italy, and Algeria. The number of sardines is variable; huge catches are sometimes replaced by next year very scarce.

But the more common sardinella is more common in stores. Greatest practical significance have sardinella alasha, or round sardinella ( S. aurita ). In the Mediterranean Sea, Alasha stays mainly near its southern shores, but fits in small quantity and to the northern ones.

Sardinops allows us to nicely end our discussion of herring relatives by returning to the beginning. For we began with herring, which is called herring, and we will end with sardine, which is called herring. This is known to many to the Soviet people herring-ivasi, called in Latin Sardinops sagax . Sardinops, during the period of population growth, took second place in catches in Pacific Ocean. In the name of this fish, the word herring served as an indicator of its abundance.

So, herring is herring, herring is sprat, sprat is sprat, sprat is sprat, sprat is almost anchovy, and anchovy is anchovy, anchovy is sardine, sardine is sardinops, and sardinops is Ivasi herring. We started with herring and ended with herring.

Confused? Not scary. The main thing that even a non-specialist should know is that herring and its relatives are a wonderful snack.

And you can read about the nimble herrings that live in the waters of Israel.

Illustrations: Nikolay Maksimov (aka NikBor)
Although, to be honest, replace anchovy It's difficult in the recipe. Even if you don’t take it for this sprat, and the closest relative anchovy- anchovy. But let's go in order, starting with the species names.

Species

Sprat as well as sprat, so warmly recommended as an anchovy substitute, belong to the family Herring Clupeidae(and in appearance they are quite typical tiny herrings). For comparison, look at the picture:


Located on top capelin lies there for scale. Followed by 2 copies anchovy and 2 copies of the Black Sea sprat Clupeonelladelicatula(which I would personally translate as “delicate herring”). Total species sprout there are about ten, and none of them are even distantly related anchovy. However, where differences are more important in taste.

Subtleties of taste

Lightly salted anchovy

Occasionally you can find fresh frozen anchovy, and then you can’t hesitate - defrost it, then add not too much salt, mix it properly in a container or glass jar, cover it with parchment and put it in the refrigerator for a week. The result is tenderness embodied.
Anchovy same, despite family relations with anchovy, salts completely differently, not like sprat and not how anchovy. Firstly, manufacturers deliberately and very strongly over-salt. Secondly, anchovy the ambassador is a very long one, at least six months, or even a year. During this time, a radical process of protein fermentation occurs, and tender anchovy the flesh acquires a dense, rough texture. So, pretty stiff, anchovy and is for sale. This is how they add it to pizza and salad. nicoise, V spaghetti.
Personally, I and sprat spicy salting, and lightly salted anchovy I prefer it gourmet style: with black coffee, carefully removing the fillet halves from the backbone with the tine of a fork. Or classically: with a glass of ice-cold vodka, when you can simply take the fish by the head with two fingers, and even pull the flesh off the spine with your teeth. Otherwise, eat it like that, with all the bones.

Recipe: anchovy stew
During fishing season anchovy V Kerch A dish called “stew” is popular – and it doesn’t seem to be prepared anywhere else. Sauté onions and bell peppers in a deep frying pan, then lay out a layer anchovy 3-4 cm thick, and crumble tomatoes on top - as much as you want. Sometimes finely chopped and fried carrots and (or) a layer of raw potatoes, cut into thin circles, are added between the onions, peppers and fish. All layers are salted; You can also trim a little hot pepper. Then pour a glass of water into the frying pan, cover with a lid and place on low heat. After 20-25 minutes, the Kerch stew is ready. And when the residents Kerch They say “stew”, they don’t mean canned meat, but exactly this.

Historical aspect

Sprat is common name for several species of fish of the herring family. Sprat include: European sprat (Baltic sprat and Black Sea sprat), sprat (common, Caspian and Azov-Black Sea), anchovy sprat, big-eyed sprat, Abrau sprat and Arabian sprat.

Sprat (sprat, anchovy, sprat)

Sprat is characterized by its small size: its silver-colored carcass is only 10-15 cm in length and weighs approximately 50 g.

There are several versions of why sprat is called sprat and not something else. According to the first version, it’s all about the spiny scales located on the fish’s abdomen - they seem to form a “keel” that makes the fish streamlined and hardly noticeable from below. According to the second version, the Russians borrowed the word “kilu” from the Estonian language, which was used to refer to this fish. Later, from “kilu” the name “sprat” was born. The third version has something in common with the first. It says that for Estonians “kilu” was also not a native word, but they adopted it from the Germans, who used it according to direct purpose the word "keel".

The first mention of sprat dates back to the seventies of the seventeenth century. A Swedish diplomat named Gunn Airman, describing his trip to Muscovy (present-day Moscow), quoted the words of the famous Livonian song, which says that if the sprat is transferred to the sea, then the Swedes will face death. What does this indicate? Most likely about true love the Swedish people to anchovies, or, in our opinion, to sprat. Indeed, it is no secret that in Sweden people enjoy eating anchovies, including at Christmas.

In Russia, sprat fishing occurs from the end of April to the end of August, but it is believed that from May to September it has the most best taste! Large quantity Sprat is used to produce fishmeal. The rest of the sprat goes to stores salted, spicy-salted, pickled, fresh, dried, dried, frozen and smoked. But the most popular among fish lovers is spiced and smoked sprat, that is, sprats in oil.

Sprat meat has medium fat content (approximately 7.6 g per 100 g of product). When salted, it is great for making pates, salads, sandwiches and other snacks. In addition, fresh sprat is often used to make cutlets, fillings for pies or (whole) fish fries.

Sprat dishes

It remains to add that many peoples prepare interesting, unique dishes from sprat. Yes, in Chuvashia local residents They like to make okroshka with sprat, to which kvass, vegetables and sour cream are traditionally added. And in Novorossiysk, a common treat is the so-called stew - a hot vegetable dish with sprat - also a very tasty and original dish!

Benefit

1. Sprat meat contains vitamins PP (niacin equivalent), B2 (riboflavin), B1 (thiamine), B9 ( folic acid), D, A (retinol) and C (ascorbic acid). In addition, it is rich in useful chemical elements: potassium, magnesium, iron, calcium, zinc, phosphorus, nickel, chlorine, chromium, iodine, sodium, fluorine and molybdenum.

2. Sprat is recommended for consumption by people with vascular diseases(atherosclerosis), disorders cardiovascular system, various diseases bone problems (including osteoporosis), weakened immunity and brain diseases. In addition to the above, sprat is useful to eat in case of metabolic disorders, during pregnancy and lactation, as well as in the postoperative period.

3. When cutting sprat, it is important to consider that literally everything in this fish is useful - from the pulp to the bones and scales. Moreover, it is the scales and bones that contain maximum quantity substances useful for humans.

4. The sprat pulp contains valuable amino acids that prevent the development of vascular sclerosis.

5. The presence of sprat in the diet has a beneficial effect on general condition the body with the following diseases and factors:

• hyper- and hypoglycemia;
• nervous exhaustion and depression;
• diabetes mellitus and other disorders of the pancreas; joint diseases;
• circulatory disorders;
• gastrointestinal ulcer;
• fatigue;
• sleep disorders;
• exhaustion and poor appetite;
• cramps in the stomach;
• muscle pain and convulsions;
• brittleness of hair and nails;
• baldness;
• violation of protein and acid-base metabolism;
• anemia;
• rickets;
• arrhythmia;
• hypertension;
• muscle dystrophy;
• cervical erosion;
• problems with physical development in children (slow growth);
• poor oxygen supply to the brain;
• dry mouth;
• memory impairment;
• frequently experienced stressful situations;
• accumulation of toxins and waste in the body;
• regular consumption of fatty, sweet and salty foods;
• frequent consumption of tea and coffee;
• old age;
• heart disease;
• eye diseases;
• brain diseases;
• fungal skin diseases;
• intestinal dysbiosis;
• tremor; dizziness;
• lack of calcium in the body;
• frequent constipation;
• increased irritability;
• physical stress;
• epilepsy;
• schizophrenia;
• sympatho-adrenal crises;
• cold living conditions;
• thyrotoxicosis;
• hyperfunction of the parathyroid gland (hyperparathyroidism);
• use of contraceptives;
• use of estrogen-containing drugs;
• frequent drinking of alcohol;
• skin problems (acne and others);
• esophageal cancer;
• regular occurrence of bruises on the skin.

Harm

2. Salted and pickled sprat is contraindicated for people with any chronic diseases!

Illustrations: Nikolay Maksimov (aka NikBor)
Although, to be honest, replace anchovy It's difficult in the recipe. Even if you don’t take it for this sprat, and the closest relative anchovy- anchovy. But let's go in order, starting with the species names.

Species

Sprat as well as sprat, so warmly recommended as an anchovy substitute, belong to the family Herring Clupeidae(and in appearance they are quite typical tiny herrings). For comparison, look at the picture:


Located on top capelin lies there for scale. Followed by 2 copies anchovy and 2 copies of the Black Sea sprat Clupeonelladelicatula(which I would personally translate as “delicate herring”). Total species sprout there are about ten, and none of them are even distantly related anchovy. However, the differences in taste are much more important.

Subtleties of taste

Lightly salted anchovy

Occasionally you can find fresh frozen anchovy, and then you can’t hesitate - defrost it, then add not too much salt, mix it properly in a container or glass jar, cover it with parchment and put it in the refrigerator for a week. The result is tenderness embodied.
Anchovy same, despite family relations with anchovy, salts completely differently, not like sprat and not how anchovy. Firstly, manufacturers deliberately and very strongly over-salt. Secondly, anchovy the ambassador is a very long one, at least six months, or even a year. During this time, a radical process of protein fermentation occurs, and tender anchovy the flesh acquires a dense, rough texture. So, pretty stiff, anchovy and is for sale. This is how they add it to pizza and salad. nicoise, V spaghetti.
Personally, I and sprat spicy salting, and lightly salted anchovy I prefer it gourmet style: with black coffee, carefully removing the fillet halves from the backbone with the tine of a fork. Or classically: with a glass of ice-cold vodka, when you can simply take the fish by the head with two fingers, and even pull the flesh off the spine with your teeth. Otherwise, eat it like that, with all the bones.

Recipe: anchovy stew
During fishing season anchovy V Kerch A dish called “stew” is popular – and it doesn’t seem to be prepared anywhere else. Sauté onions and bell peppers in a deep frying pan, then lay out a layer anchovy 3-4 cm thick, and crumble tomatoes on top - as much as you want. Sometimes finely chopped and fried carrots and (or) a layer of raw potatoes, cut into thin circles, are added between the onions, peppers and fish. All layers are salted; You can also trim a little hot pepper. Then pour a glass of water into the frying pan, cover with a lid and place on low heat. After 20-25 minutes, the Kerch stew is ready. And when the residents Kerch They say “stew”, they don’t mean canned meat, but exactly this.

Historical aspect