Spike

Spike

Calories, kcal: 164 Proteins, g: 16.4 Fats, g: 10.9 Carbohydrates, g: 0.0

Thorn fish is a type of sturgeon, found mainly in the Aral and Caspian Seas, and also found, but in smaller quantities, in the Black and Azov Seas. This type of fish was isolated recently, but until now scientists cannot accurately determine the progenitors of the thorn fish. Some representatives of the scientific world claim that the thorn fish is an independent species, while others claim that it originated from a cross between a beluga and a sturgeon (calorizator). In addition, there are scientists who assure that the progenitors of the thorn fish are sturgeon and stellate sturgeon.

The fish got this name due to its characteristic external feature: the longitudinal surface of the fish is decorated with several rows of growths that have the shape of thorns. An adult spike fish reaches an average body weight of 20-25 kilograms with a length of 1.5 meters.

The thorn fish is listed in the Red Book of the Russian Federation, as it is a representative of a high-quality sturgeon species and is threatened with extinction.

Calorie spike

The calorie content of a thorn is 164 kcal per 100 grams of product.

Thorn composition

This type of sturgeon is a rather fatty fish, it contains polyunsaturated fatty acids and omega-3 fats, which regulate cholesterol levels. Spike fish meat is rich in vitamins D, A, E, K, PP and B vitamins, as well as valuable minerals: fluorine, iodine, zinc, phosphorus, potassium, sulfur, iron, calcium and manganese.

Useful properties of a thorn

Thorn fish is a dietary product, as it contains a large amount of protein, which is absorbed by the human body by 95%. Thanks to this fact, even overweight people and the elderly can eat this fish.

A thorn in cooking

This type of fish has excellent culinary characteristics. The thorn fish meat has a slightly sour taste and an unusual marine aroma. It is worth noting that there are several more remarkable properties of this marine life, thanks to which it is especially loved by culinary experts. Firstly, the spike fish does not lose mass during heat treatment. Secondly, when cooking fish, almost all of its parts are used, even the skeleton, consisting of cartilage, is often used in cooking, and a maximum of 13% is obtained from fish waste.

Thorn fish can be cooked in various ways: stew, boil, bake, fry (calorizer). The ear from the thorn is especially good and fragrant.

Fish and seafood