An san shi da namansa mai laushi da kamanni mai ban sha'awa, jan lobster yana ɗaya daga cikin kifin da aka fi so daga bakin tekun Atlantika da Bahar Rum. A cikin wannan jagorar, mun gaya muku duk abin da kuke buƙatar sani game da gano shi, wurin zama, lokacin, abinci mai gina jiki, da shirye-shiryensa, don ku ji daɗin wannan kifin da kwarin gwiwa da ilimi. Its gastronomic da al'adu darajar ya sanya ta zama tauraruwar kayan girke-girke masu ban sha'awa da bukukuwan bakin teku.
Ba duk “jajayen lobsters” iri ɗaya suke ba, kuma a nan ne yawancin ruɗani ya fara. A Spain, yawanci muna magana ne akan nau'ikan lobster masu inganci da ake samu a Arewa maso Gabashin Atlantika da Bahar Rum a matsayin jan lobster. Dogayen eriyanta da harsashi na kashin baya Ba su da kuskure, kuma sun bayyana duka girman girman su da yadda suke kula da su a hankali a cikin kicin.
Mene ne ja lobster: sunaye, jinsin da yadda za a bambanta shi
A cikin kasuwanci da gastronomy, nau'ikan decapod daban-daban an haɗa su a ƙarƙashin lakabin "lobster." Mafi daraja ja lobster a kan tebur ɗin mu shine Turawa mai laushi mai laushi, wanda ya bayyana a cikin wallafe-wallafen kamar Palinurus elephas An kama shi a cikin duwatsu masu duwatsu na arewa maso gabashin Atlantic da yammacin Bahar Rum. Akwai kuma wasu sunaye da ya kamata a san su don kauce wa rudani.
Wasu kafofin kasuwanci da gastronomic kuma suna nufin nau'in jinsin Amurka masu launin ja kamar ja lobster, kamar Eunephrops bairdii, kuma wani lokacin yana rikicewa da lobster na Turai (Homarus gammarus), wanda ke da manyan pincers, ko kuma tare da wasu nau'ikan nau'ikan nau'ikan irin su shuɗi mai launin shuɗiDon guje wa kuskure: lobster spiny (protagonist namu) rashin ci gaban pincers a cikin ƙafafu na farko; a maimakon haka, yana wasanni masu tsayin eriya da cephalothorax da aka rufe a cikin kashin baya.
A cikin kasuwanni zaka iya samun nau'ikan "lobsters" daban-daban dangane da asalinsu da launi: ja ko sarauta, Amurkawa, ruwan hoda da koreMafi kyawun nau'in gastronomic iri-iri a Galicia da yawancin Tekun Atlantika na Turai sun kasance jajayen ja, saboda ɗanɗanon ɗanɗanon sa da ingantaccen rubutu.
Daga tsarin ra'ayi, an rarraba lobster mai launin shuɗi kamar haka: Animalia → Arthropoda → Crustacea → Malacostraca → Decapoda → Achelata → Palinuridae → Palinurus → P. elephasA cikin lissafin kimiyya an jera shi a matsayin nau'in "sha'awar kamun kifi" a Arewa maso Gabashin Tekun Atlantika da Bahar Rum, inda bukatarsa ke da yawa.
Ilimin ilimin halittar jiki da girman: yadda ake gane shi a kallon farko
Silhouette na jan lobster ba shi da tabbas. Yana da ƙarfi, cephalothorax spiny, fitattun idanu waɗanda aka kiyaye su ta hanyar tsinkaya, da eriya biyu masu tsayi sosai wanda yake amfani da shi duka don tsaro da bincike. Ciki na tsoka ne kuma yana ƙarewa da "wutsiya mai kama da fan" wanda ke motsa motsin tserewa, mabuɗin saurin ninkaya.
Launi na harsashi ya bambanta tsakanin inuwa launin ruwan kasa-orange zuwa jatare da bayyane rawaya spots da dige a kai da wutsiya. A cikin nau'ikan da ake kira "farin lobster", ana ganin sautuna masu sauƙi tare da tabo da aka rarraba a cikin ciki.
Ita ce guntun kafa ba tare da manya-manya ba, ƙwararrun farata a ƙafafu biyu na farko. Sabanin haka, lobster na Turai (na kowa a kasuwannin kifi) yana nunawa biyu manya-manyan tweezers tare da bayyananniyar dimorphism na aiki: ɗaya don murkushe ɗayan kuma don yanke. Shi ya sa, idan ka ga manyan farata, ba lobster ba ne; lobster ce mai kaifi.
Girman da aka saba a kasuwar kifi yana kusan kilo 1, kodayake akwai bayanan samfuran 40-50 cm kuma har zuwa 60 cmKan sa mai kaurin kai yana da wahalar rike danye, don haka shawarar yin amfani da safar hannu mai kauri ko kyalle lokacin sarrafa shi.
Mazauni, rarrabawa da hali
Jajayen lobster mai kaurin suna rayuwa a ciki dusar ƙanƙara tare da fasa da kogoA ƙasa da babban layin tide kuma gabaɗaya tsakanin zurfin mita 20 zuwa 150 (akwai abubuwan lura daga 2 zuwa 100 m a takamaiman wurare). Ya fi son gauraye gindin yashi da dutse tare da matsuguni na halitta.
Rarraba ta rufe gabashin Tekun Atlantika, daga kudancin Norway zuwa Marokociki har da yawancin Tekun Atlantika na Turai (Ireland, Brittany, Galicia, Portugal) da yammacin Tekun Bahar Rum. A yankin gabas na Bahar Rum, kasancewarsa da wuya ko babu.
Dabba ce dare da yankiYana ɓoye da rana kuma yana fitowa daga matsuguninsa da yamma don ciyarwa. Eriyansa yana aiki azaman "radar" mai taɓawa a cikin ƙananan haske, yana rama ƙarancin hangen nesa.
Ruwan sanyi na Arewacin Atlantika, kamar na Galician, Irish, ko gaɓar tekun Breton, sun fi son ci gaba a hankali fiye da Yana maida hankali ga dandano da daidaito na namaWannan yana daya daga cikin dalilan da ya sa ake mutunta bayanin martabar kayan abinci.
Zagayowar rayuwa, tsawon rai da haifuwa
Lobster spiny yana da tsarin rayuwa canje-canje na lokaci-lokaciTare da kowane molt, yana zubar da ƙaƙƙarfan harsashi gaba ɗaya, yana zama mai rauni na kwanaki ko makonni yayin da sabon harsashi ya kasance yana taurare. Wannan al'amari yana bayyana bambance-bambancen yanayi a cikin ƙarfi da yawan nama dangane da lokacin kamawa.
Yana da dogon rai crustacean, tare da tsawon rai wanda zai iya wuce shekaru 50Ci gaban yana jinkirin, kuma isa ga girman kasuwanci yana ɗaukar shekaru, wanda shine dalilin da yasa sarrafa kamun kifi ke da hankali musamman.
A lokacin lokacin haifuwa, mata suna ɗaukar ƙwai masu ban sha'awa a ƙarƙashin ciki, bisa tsari dubu da yawa (har zuwa 20.000)wanda ya kasance a haɗe har kusan 10-11 watanni har zuwa ƙyanƙyashe. Saka hannun jari na iyaye a cikin lokaci da kariya yana ƙayyade samuwarsu.
Ci gaban abinci da dandano
Abincin lobster na ja yana da ko'ina tare da bayyanannen sha'awar cin nama: yana cinyewa. crustaceans, mollusks, kananan kifi da polychaetesda kuma ragowar kwayoyin halitta da algae idan akwai. Ƙarfinsa na karya harsashi na bivalve, duk da rashin manyan ƙwanƙwasa, ya dogara da ƙarfin muƙamuƙinsa da kuma dabarun magudi da yake amfani da shi da ciki da ƙafafu.
Wannan nau'in abincin da ake ci, haɗe da yanayin sanyi da ɗimbin halittu na Arewa maso Gabashin Atlantika, ya bayyana ta hadadden bayanin martabar organoleptic: fari, m, m, m nama tare da m marine dandano da kuma sosai halayyar zaƙi.
Yanayin kiyayewa da dorewa
Matsin kamun kifi na tarihi, musamman tun daga shekarun 60, ya rage yawan jama'a a yankunan gargajiya da dama. Ya bayyana a wasu jeri da kima kamar Mai banƙyama a cikin tsarin masu kiyayewa, wanda shine dalilin da ya sa ake ba da shawarar kayan aikin sarrafa hankali.
Mafi kyawun hanyoyin kamun kifin wurin zama shine tarkuna da aka sarrafa da kyautare da mafi ƙarancin girma da lokutan rufewa. Har ila yau, akwai kama tare da tarurrukan tartsatsi, amma tasirin da ke kan gadon teku ya sa ba su zama zaɓin da ya fi dacewa ba daga mahallin muhalli.
A cikin ayyukan kasuwanci na kwanan nan, yawancin lobsters da aka sayar a Galicia na iya zo daga Portugal Saboda ƙarancin gida, kodayake ana shigo da kama Galician lokaci-lokaci. Samun ganowa daga tushe da sadaukar da kai ga kamun kifi na taimakawa wajen tabbatar da inganci da dorewa.
Mafi kyawun Lokacin Sayi
Ko da yake ana kiyaye samuwa a duk shekara saboda godiya ga wurare daban-daban na kamun kifi na Atlantic, yawancin kasuwannin kifi da masu sayar da kifi sun yarda cewa watannin Kaka da hunturu (daga Oktoba zuwa Maris) Suna ba da ma'ana mafi kyau: harsashi mai wuya da kuma yawan nama bayan rani molt.
A waje da wannan lokacin zaku iya samun inganci mai kyau, amma idan kuna neman daidaito tsakanin ɗanɗano, rubutu da aiki, watanni masu sanyi galibi sune faren cin nasara. Ruwan zafin jiki da zagayowar molting Suna tasiri kai tsaye inganci.
Gabatarwa, girma da siyan kan layi
A cikin tallace-tallace, abu ne na kowa don zaɓar tsakanin lobster. danyen ko dafa shiKarbar shi kai tsaye yana ba da garantin sabo kuma musamman nama mai daɗi idan za ku iya dafa shi nan da nan; gabatarwar dafaffen zaɓi ne mai amfani don cinyewa ba tare da jira ba, yawanci ana shirya shi cikin ruwan teku ko ruwa tare da gishiri da leaf bay.
Mafi yawan nauyin ciniki na yau da kullun kowane yanki yana kusa Daga 900-1100 gtare da nau'ikan da suka kama daga rabe-raben (0,3-0,5 kg) zuwa girman "katuwa" (1,7-2,1 kg). Don tunani, ana ƙididdige waɗannan abubuwan game da 400 g da mutum don babban hanya tare da abincin teku.
Yana da muhimmanci a yi la'akari da raguwa bayan dafa abinciYankunan sun rasa ruwa kuma an rubuta nauyin su, don haka nauyin sayarwa yawanci yana nufin samfurin rayuwa. Don umarni na kan layi mai tsanani, ainihin nauyin da aka caje ana sanar da shi koyaushe, kuma an yarda da duk wani rashin daidaituwa tare da abokin ciniki.
Kayan aikin isar da abincin teku na zamani yana ba da damar isarwa kasa da awa 48 tare da garantin sanyi sarkar. Bugu da ƙari, yawancin masu sayar da kifi suna ba da shirye-shirye na musamman (dafasa, gabaɗaya, yanke) da ba da bayanai kan hanyoyin kamun kifi da asalinsu.
Yadda ake adanawa da sarrafa lobster
Lobster yana zaune a cikin ruwa na 13-15 ° CDon haka, baya buƙatar matsanancin sanyi don zama cikin yanayi mai kyau a gida. Idan ya zo da rai, sai a ajiye shi a cikin mafi ƙarancin sanyi na firij, a rufe shi da ɗan yatsa kuma tare da ƙarancin samun iska, a guje wa nutsar da shi cikin ruwa mai daɗi.
Idan ya zo an riga an dafa shi, adana shi a cikin akwati marar iska a cikin firiji kuma ku sha shi da wuri-wuri. Yi amfani da safar hannu ko yadi mai kauri lokacin sarrafa shi, saboda spiny cephalothorax zai iya haifar da sandunan allura.
Lokacin dafa abinci da dabaru
Don dafa abinci na gargajiya, yi amfani da babban tukunya tare da abincin teku gabaɗaya. 60 g na m gishiri da lita Sai ki zuba ganyen bay biyu a zuba a cikin ruwan. Sanya yanki a cikin ruwa lokacin da yake tafasa kuma fara lokaci daga lokacin da ya dawo zuwa tafasa: har zuwa 1,5 kg, minti 18; fiye da 1,5 kg, minti 25.
Wata dabara mai kima sosai ita ce tausasawa: don samfurori na Daga 600-800 gMinti 12-15 kawai tare da ganyen bay da ruwan inabi mai ruwan inabi ya isa. Wannan yana adana ɗanɗanon tsantsa kuma yana barin naman da ƙarfi sosai.
Idan kun fi son gasa, malam buɗe ido yankakken nama kuma toya shi tsawon mintuna 3-4 akan gasa mai zafi sosai; gama da infused man zaitun tare da tafarnuwa, faski da thyme, ko tare da man shanu mai tsabta tare da tarragon da lemun tsami.
Tare da bawo za ku iya yin biski mai tunawa: gasa bawo, ƙara sofrito na kayan lambu da tumatir, flambé tare da brandy, jiƙa da jari kuma gama da shi. kirim mai tsami da chivesHakanan yana da daɗi a cikin salads, stews, shinkafa shinkafa ko gasassu kawai.
Kimar abinci mai gina jiki da fa'idodi
Red lobster yana da ƙananan mai da adadin kuzari, kuma yana da girma a cikin furotin mai inganci. Yana bayar da ma'adanai masu mahimmanci kamar selenium, phosphorus, calcium, iodine, zinc, da potassiumda kuma bitamin antioxidant kamar bitamin E da B bitamin (tare da ambaton B12 na musamman).
Madaidaicin adadi na iya bambanta ta guntu da tushe, amma waɗannan alamu ne da 100 g Ana samun jeri masu zuwa, waɗanda ke haɗa tebur daban-daban da aka saba amfani da su a kasuwa da takaddun samfur:
| Bangaren | Rage da 100 g |
|---|---|
| Makamashi | 84-91 kcal |
| Jimlar mai | Daga 1,1-2,0 g |
| Fats mai yawa | ≈0,24 g |
| Carbohydrates | Daga 0-1,3 g |
| Sugars | Daga 0-1,3 g |
| Amintaccen | Daga 17,2-18,0 g |
| Sodium | 182-270 MG |
| Cholesterol | ≈140 MG |
A matsayin jagora don sha, hidima ɗaya ta ƙunshi kusan 85% na selenium RDAYa ƙunshi kusan kashi 50% na shawarar yau da kullun na phosphorus da calcium, da kusan kashi 25% na shawarar yau da kullun na aidin. Wannan ya sa ya zama aboki mai mahimmanci don aikin antioxidant, lafiyar kasusuwa, da kuma thyroid metabolism, a matsayin wani ɓangare na abinci daban-daban.
Gastronomic al'ada da al'adu
Red lobster wani bangare ne na asalin kayan abinci na garuruwan bakin teku da dama. A Menorca, garin Fornells ya shahara da shi lobster stewLobster na ɗaya daga cikin jita-jita masu alama da ke tsibirin. A babban yankin, A Guarda (Pontevedra) na bikin Lobster Festival kowane Yuli, kuma a Bañugues (Asturias) abincin gargajiya shine "lobster tare da kayan lambu".
Bayan bukukuwan, jan lobster ya mamaye babban wuri a cikin menu na gidajen cin abinci na teku da wuraren bakin teku a Galicia, Cantabria da tsibirin Balearic, inda aka shirya shi. dafaffe, gasasshen, a cikin jita-jita na shinkafa ko biskit wanda ke cin gajiyar ma'anarta ta ruwa.
Idan kuna sha'awar jin daɗinsa a gida, ku tuna mahimman ra'ayoyi guda uku: daidaitaccen ganewa (mai laushi kuma ba tare da katsewa ba), lokacin sanyi don mafi girman inganci, da dafa abinci mai mutuntawa wanda ke haɓaka ɗanɗanonsa. Tsakanin zaɓe mai tsauri, ganowa, da dafa abinci daidai.Jajayen lobster yana buɗe cikakkiyar ƙarfin gastronomic tare da sakamako mai ban mamaki.
