One of the most attractive, bright and conspicuous inhabitants of the black sea expanse is a fish called a sea cock. The main distinguishing features of this amazing fish can be quite large, resembling wings, Gill fins, and rich brick-reddish discolouration of the body. Beautiful iridescent blue-leaden color of the fins of a sea cock framed by a blue border with bold red threads.
Head sea cock has a very large size. There are clearly visible flat forehead and big upper lip that hangs over the lower lip. In the top of the head of this fish, namely, over her eyes are the characteristic spikes. On the Gill fins sea cock completely absent membrane. They are in the form of three beams. With the help of such fins, to some extent, similar to feet, the fish of the sea cock during the hunt can easily start off from the seabed.
Fish gurnard belongs to the category of predators, however, it is found mainly near the seabed. Most often this fish is found in sandy clearings, located approximately at a depth of thirty meters. Eats gurnard mainly mullet, another occupant of the near-bottom water layers of the sea.
From a culinary point of view gurnard is highly appreciated,as this fish is inherent in a truly amazing and unique taste. Tender sea cock contains sufficient amount of natural fat. One of its important advantages is that with the exception of the dorsal part, there is practically no bones. The taste of sea cock is truly unique and like nothing on earth, however, some foodies have noted some similarities with the sturgeon.
The best ways of cooking sea cock are cooking or baking. The meat of this fish, characterized by snow-white color and dense uniform texture, perfectly preserves its original quality as a result of heat treatment. However, if you wish to fry sea cock, be sure to add a delicious and delicate sauce, otherwise the meat can get dry. In order to avoid this trouble, it is recommended to use the special white fish sauce or regular mayonnaise. In addition, to improve taste properties should further add to the pan, where fried fish, a small amount of sour cream – it must be done for approximately two minutes before the dish is fully prepared.
One of the most popular dishes based on sea-cock, known since antiquity, Marseilles is the Bouillabaisse soup. In addition, this fish is just perfect for making delicious and nutritious soup.