Kutum (Rutilus frisii; locally known as "white fish"), mullets, carp, pikeperch, breams, herrings, mullets, and a few more are among the bony fish. The Fisheries Research Organization, in partnership with the Deputy for Fishing and Ports Affairs, is solely responsible for sturgeon resource harvesting. They operate three sturgeon farms near Tehran to meet local demand for caviar.
Sturgeons were originally found in all European rivers except the Elbe River in Germany where they are now endangered. Today, sturgeons are protected by law in many countries including Russia, China, Japan, and Iran. In Iran, fishing for sturgeons is prohibited without a permit from the Fisheries Research Organization.
Sturgeons grow very fast and can reach a weight of up to 200 kg (440 lb). Their meat is rich in iron and they have five strong legs which are good for walking on sandy beaches! Although they are an ancient species that dates back over 250 million years, sturgeons are still popular today because of their rare beauty and large size.
In Europe, sturgeons were used for food until the early 20th century when overfishing depleted their population. Nowadays, sturgeons are protected by law and survive in small numbers in a few lakes and rivers.
The most sought-after inshore species include flounder, speckled trout, and redfish. Red snapper, king mackerel, and cobia are the most popular offshore species. Flounder is the most popular game fish in the Gulf of Mexico.
Fish taste best when they are fresh. If you plan to eat your catch that day, then choose fish that are bright orange in color and have clear eyes. The closer it comes to being fully cooked, the less desirable it will be for eating.
Fish are very sensitive to oxygen. If you pull them out of the water, put them on a board, and carry them to your boat, they will usually only suffer damage if they are exposed to air for too long. So always take care not to leave any fish in the sun or wind too long before cooking them.
There are several factors that can affect how a fish tastes. For example, the ocean conditions at the time of capture can influence the flavor of the fish. Also, what kind of fish you get may depend on where and how it was caught. Finally, even after killing a fish, there is a chance that it will still be alive when removed from the water. So if you do decide to eat it right away, be sure to kill it first by cutting its throat or puncturing its heart.
Alaska pollock is the most prevalent marine fish. Trout, pike, carp, and European perch are among the most popular freshwater fish on German menus.
The most common fish eaten by Germans is Alaska pollock. It is used in fish sticks and other packaged foods, and even in sausage products. Other common fish include trout, pike, carp, and European perch. Fish are important for humans to eat because of their high content of essential nutrients such as protein, vitamin D, and omega-3 fatty acids. Fish provide vital nutrients that are missing from a largely plant-based diet. They are also very affordable compared with meat, which is why most German households consume some sort of fish every week.
Fish are part of the traditional German cuisine. Hamburgers and hot dogs contain fish as an ingredient. Some brands of frozen fish are popular in Germany. Consumers like these products because they are quick and easy to cook with little or no cleaning required. Saltwater fish such as salmon and sea bass are commonly found in upscale restaurants in Berlin and Cologne.
Fish play an important role in Judaism and Islam. According to Jewish law, eating fish is permissible only if it has been completely cleaned of its blood; otherwise, it becomes prohibited food.
Tuna, sea bream, and several shark species are examples of fish. When fishing offshore, it is typical to catch barracuda and grouper. Fish play an important role in the Bahraini diet; they are used for food and often served up as a celebratory meal. Fish are widely available in Bahrain, usually fresh from the Gulf but sometimes frozen from overseas.
The Bahrain Fisheries Society estimates that the country's fishing industry generates about $150 million per year. Overfishing has led to declines in some fish stocks, but many remain plentiful. Fishing remains popular among Bahrain's wealthy class, who can afford to pay top prices for fresh seafood.
Bahrain is one of the world's largest exporters of fish. In 2004, its fishermen harvested more than 1 million tonnes of marine fish, worth about $100 million. Of this total, 70% was exported, mainly to Europe and the United States.
Almost all Bahrain's fish are caught by diving men and boys in shallow waters using long-handled nets. The most common fish found in markets and restaurants across the kingdom are: tuna (usually bluefin), sea bass, grouper, snapper, and mackerel. Fish is considered essential to the culture of Bahrain and forms part of almost every major celebration, religious festival, or wedding ceremony.
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Baltic sea fisheries targeted species such as cod, herring, and sprat. Long-distance Polish sea vessels typically catch cod, saithe, redfish, halibut, mackerel, and horse mackerel. Total catches have been steadily increasing in recent years. Poland has a tiny freshwater fishing industry. It mainly produces fillets for the European market.
The most popular fish in Poland is probably trout. It can be found in many forms of fish food, especially in rivers where it is an important component of sport fishing. Other common fish include salmon, eel, carp, and gudgeon. Fish play an important role in Polish cuisine; they are used in casseroles, stews, and soups.
Fish are widely regarded as healthy to eat; they contain few contaminants and are high in protein with only 4% of their weight being fat. However, fish do contain some amount of oil between their skin cells so if you are trying to lose weight then you should avoid eating fish as a main course because they will add to your calorie intake without providing much nutrition at all.
The main type of fish found in Poland is called rybka. It can be either freshwater or saltwater fish that live in oceans, large lakes, or small streams. There are five main groups of rybka based on size: leptir, luteir, meduza, nalewka, and szampon.