Ide fish - recipe for fish soup, heh, cutlets, balyk and canned fish, dishes from ide caviar

Oven ide recipe in foil

This cooking option allows you to cook the fish separately and serve, for example, fresh vegetables as a side dish. Preparing such a treat is very simple and does not require any effort or knowledge. We do everything step by step and treat our guests.

Ingredients:

Ide 1 pc.
Lemon 1 pc.
Olive oil
Ground pepper
Salt
Onions 3 pcs.

Step by step recipe

We clean the ide and get rid of the insides. If the fish has just been caught, it will have a specific river smell. Therefore, you need to place it in salt water and leave it to soak for an hour or two, depending on how much time you have.

At this time, peel the onion, wash it and cut it into half rings. We lay out the foil on a baking sheet and place the onion on it, followed by the fish. We make cuts in it up to the skeleton, one centimeter apart. Carefully place the lemon cut into half rings into these cuts.

Cover the future dish with foil, tightly connecting the edges. Turn on the oven, set the temperature to 200 degrees and place a baking sheet. Cook for about 60 minutes.

An hour of cooking has passed, which means we carefully unwrap the treat, grease the dish with olive oil and leave it open for another 15 minutes.

As already noted, this recipe will help you prepare a delicious dinner and serve it not only with potatoes, but also with any other side dish. Some people wonder why so much lemon is placed in the cuts. The answer is simple, it not only imparts certain taste qualities, but also since there are a lot of bones in the yam, lemon dissolves the smallest of them.

Prevention of opisthorchiasis

Opisthorchiasis is a disease of the liver, gallbladder and pancreas caused by flatworms - small parasites 10-15 mm long and 1-2 mm wide, flat-shaped. Infection occurs when eating insufficiently disinfected fish. Treatment is carried out on an outpatient basis.

For preventive purposes, fish should be consumed well-salted, fried or boiled. Avoid planed, chopped, and lightly salted fish. When freezing, certain conditions must be observed. Temperature in the fish carcass and the required minimum time in hours:

40 degrees 7 hours
35 degrees 14 hours
28 degrees 32 hours
In a household freezer - at least a month.

Considering all that has been said, we can conclude that the preparation of fish dishes should be treated with full responsibility, including dishes made from ide.

Today, not every housewife knows how to cook ide. Why? It's very simple: many people simply have not encountered this fish. However, in our time, experienced housewives must be able to do everything, and the culinary arts must be mastered to perfection.

Today, not every housewife knows how to cook ide. Why? It's very simple: many people simply have not encountered this fish. Crucian carp, carp or pike are common specimens of river fauna, and ide is a rare and rare species. However, in our time, experienced housewives must be able to do everything, and the culinary arts must be mastered to perfection.

I decided to share my experience and tell amateur cooks like me how to cook delicious ide using a simple recipe for everyone. I will explain it clearly, therefore, dear women and men, arm yourself with the necessary attributes - and get to work!

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ide recipes for cooking in the oven

For large specimens of this freshwater species, the best preparation option, especially for a holiday menu, is oven baking whole. The recipe indicates the approximate cooking time, since much depends on the size of the ide and the capabilities of the oven.

Forty minutes after the start of cooking, the fish will be ready. With longer baking, the smallest bones will become soft, and the dish itself will be tastier.

Ingredients:

ide – 1 pc. (about 1200 g - 1500 g),
onions – 2-3 pcs.,
vegetable oil – 40 ml.,
sour cream – 100 g,
lemon – 1 pc.,
pepper, salt.

How to cook whole ide in the oven:

Prepare the ide: first clean the scales (it is best to do this under a tap or immerse the carcass in water so that large scales do not scatter around the kitchen), cut off the fins, remove the giblets and gills, and rinse well under running water.
Cut the fish crosswise from one side to the ridge, rub with salt and pepper.
Cut the lemon into circles and divide each into halves or quarters. Place lemon slices into the slits.
Peel the onion and cut into rings.
Grease a baking sheet generously with oil and place onion rings. They will serve as a cushion for the fish. The ide laid on the onion will not burn, will not stick, and will be imbued with a wonderful aroma.
Place the fish on top of the onion, cut side down, after spreading sour cream on this side.
Make cuts on the other side of the carcass, rub with salt and pepper and also stuff with lemon.
Coat this barrel generously with sour cream and also top with onion rings. A layer of onion rings will prevent the foil from sticking to the fish.
Using foil, cover the baking sheet and place in the oven, preheating it to 210 degrees. Reduce temperature to 180 degrees. To prevent the fish from burning and drying out, place a roasting pan or frying pan without a handle in the very bottom of the oven, filling it with water. You need to bake the fish for 90-120 minutes, depending on the size of the fish.
10-15 minutes before removing the finished dish, remove the foil so that the fish turns out rosy and appetizing.

This dish can be prepared with a side dish: peel potatoes (600 g) and carrots (1 pc.), cut into disks, place along with onions on the entire surface of the frying pan, place ide on top and bake as described above.

Cooking process

Ide is a river fish of the carp family. This fish is meaty, but also bony, you need to keep this in mind when preparing it. If you become the happy owner of fresh ide, be sure to use this recipe!

Just yesterday I caught some wonderful ides, and that’s what we’ll be cooking in this and subsequent recipes. Fried ide is very tasty, the ide meat is sweetish and rich. And with onions it will turn out to be a delicacy! You can fry it in pieces, but today we will fry the ide as a whole carcass.

So, follow me, hostesses! Let's take the products from the list. I have already cleaned and gutted the ide. The fish is easy to clean, the scales come off well. But if you don’t have much experience in cleaning fish, pour boiling water over the fish, but lightly so as not to boil the skin. After this, the ide is very easy to clean.

Cut off the head and tail, and cut off the fins with scissors. Let's put all this aside to prepare the fish soup. Since ide is a bony fish, we will make cuts across the entire carcass every 1-1.5 cm, up to the ridge, so that the small bones are fried and do not cause inconvenience.

Salt and pepper the fish on both sides, rub the spices into the cuts. Let's leave the fish to soak for 5-7 minutes, and for now let's get to the onions.

Peel and chop the onion. Saute it in vegetable oil until transparent.

Chop the dill and combine with sautéed onions.

Using a teaspoon, spoon the onion and dill mixture into the belly of the ide.

Roll the fish in breadcrumbs on both sides.

In heated vegetable oil over medium heat, fry the ide on one side first.

Turn over with a spatula and fry on the second side. We do not close the lid so that the fish is fried and not stewed. Approximately 5-7 minutes on each side.

This is such a delicious fish we got!

Fried ide with onions is a dish not only for a family dinner, it can also be safely served to guests. The sweetish meat of ide goes well with onions and dill. The crispy crust and tender meat will not leave anyone indifferent. And the filling of onions and dill makes the fish absolutely amazing.

Serve the fried ide with hot onions, adding lemon and your favorite herbs.

Ide baked in sour cream

Compound:

ide – 1.2-1.5 kg;
lemon – 1 pc.;
onions – 0.2 kg;
refined vegetable oil – 20 ml;
fresh dill – 50 g;
sour cream – 120-150 ml;
salt, ground black pepper - to taste.

Cooking method:

Make a series of shallow cuts on the back of the prepared ide carcass to crush the bones. Rub the fish with salt and pepper.
Wash and blot the dill with a napkin. Cut tender branches with greens from the rough stem.
Cut the lemon into thin slices. Place dill and half a lemon in the belly of the fish.
After removing the peel, cut the onion into thin half rings and place in a baking dish greased with vegetable oil.
Coat the ide with sour cream and place on the onion. Place remaining lemon slices on top.
Cover the pan with foil and place in an oven preheated to 180 degrees. After half an hour, remove the foil and continue baking the fish for 10-20 minutes depending on its size.

The given recipe is one of the most popular and traditional. It is quite simple, but allows you to get excellent results.

Ide fried in a frying pan

Scales are removed from the fish, bony parts (tails, fins, gills, heads) are cut off, and the insides are thoroughly cleaned. Wash and dry. Fish that do not fit in the frying pan are cut into pieces. The fines are fried whole.

Carcasses or pieces are salted, sprinkled with pepper and spices to taste. Let the fish sit so that the spices are absorbed. To muffle the fishy smell or the aroma of mud, the carcasses are sprinkled with lemon juice.

The next stage is breading. Pieces of fish are rolled in flour or breadcrumbs and placed at a short distance from each other on the bottom of a frying pan greased with vegetable oil.

Ide fried in a frying pan has its own characteristics. It should have an appetizing crispy crust and aromatic tender meat inside that literally melts in your mouth.

Do I need to remove the bones first?

If you're not too lazy, you can take it out. In tongues, the bones are usually fried and do not pose a big problem when eaten. You can do with them as you do with bony river fish: often make deep cuts across the body all the way to the ridge. Many housewives make diamond-shaped cuts, cutting through the lateral bones. Vegetable oil gets into the frequently made cuts during frying, thanks to which the small bones are well fried and become completely edible. It is impossible to choke on them when eating.

egg - 1 pc.
sour cream or mayonnaise - 1 tbsp. l.
lemon - 0.5 pcs.
breadcrumbs and flour for breading
salt, pepper, other spices - to taste
vegetable oil for frying.

Portioned pieces or small carcasses of ides are sprinkled with lemon juice, sprinkled with salt and pepper. Leave for 20 minutes.

Prepare the breading mixture: ground crackers are mixed with a small amount of flour. If desired, add ground herbs and roots to the mixture. You can use either crackers or flour.

In a separate bowl, beat eggs, add mayonnaise or sour cream.

Ides are dipped in eggs, then in the cracker mixture. The process is repeated again: breaded in egg and breadcrumbs. Then place in a frying pan and fry each side for 5-6 minutes until done. Large pieces are fried for 8-10 minutes.

Ide fried in a frying pan is delicious with salads and any side dishes. When serving, the fish is decorated with herbs and lemon slices. If desired, you can make any sauce: tomato, sour cream, vegetable.

Instead of sour cream or mayonnaise, milk is added to the liquid mixture, with the help of which the flour or breading holds better and the crust turns out much tastier. For 1 egg take 30–50 g of milk or 10% cream. If there is no milk, cream, mayonnaise, or sour cream in the house, pieces of fish are simply dipped in beaten egg. In the absence of eggs, make do with a dry breading of flour, crackers or semolina. Semolina creates a good hermetic crust, thanks to which fish juice does not leak into the frying pan, and the ides turn out juicy and tasty!

for 1 medium-sized ide:

onion - 1 pc.
sour cream - 1/3 cup
breadcrumbs - 3 tbsp. l.
salt - to taste
vegetable oil for frying - 3 tbsp. l.

Ides, cut into pieces, are greased with salt and sprinkled with pepper. Leave to soak in the spices. Breaded in breadcrumbs, fried until golden brown on both sides. Reduce heat, simmer for 10 minutes, turn over.

While the fish is frying, cut the onion into thin half rings and add it to the frying pan with the fish. Fry the onion for 5 minutes, add sour cream. Simmer over low heat. As soon as the sour cream has curdled, the fish can be served.

onion - 1 pc.
sweet pepper - 2 pcs.
flour for breading
frying oil

Pieces of fish, breaded with flour, are fried over high heat until golden brown.

In another frying pan, fry onions, cut into small pieces or half rings. Add finely chopped bell pepper to the onion. Sprinkle the vegetables with a spoon of flour and fry for 5 minutes, avoiding burning. Pour a glass of water into the roasted vegetable, add some salt, and bring to a boil.

Fried ides are poured with sauce and simmered in the oven at 150° for half an hour.

There is no need to remove scales when cutting carcasses. They protect the fish from leaking delicious juice. The fish are coated with vegetable oil, sprinkled with salt and spices (pepper, dry herbs - but this is not necessary, salt and oil are enough so that the fish does not stick to the baking sheet). Lay out in one row on a leaf and send to a preheated oven to roast.

The ide is fried in the oven for 1.5 hours at 180–150° until it smells as if the fish is already burnt. The scales may actually burn slightly. It's not scary.

After an hour and a half, the fish is removed. The peel and scales come off easily. The meat turns out incredibly tasty and tender - you'll lick your fingers! Over such a long period of languor, the small bones soften, making it impossible to choke on them. All that remains is to enjoy the excellent fish taste!

How else to cook ide?

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Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Ide in the oven with potatoes

You can cook a complete meal in the oven by adding potatoes to a baking sheet.

Ingredients:

fish – 1.5 kg;
potatoes – 0.7 kg;
onion – 1 pc.;
carrots – 1 pc.;
mayonnaise – 50 gr.;
salt pepper.

Preparation:

Remove the scales from the fish and remove the entrails.
Rinse the ide, dry it with a towel and make deep cuts.
Rub the fish with salt and pepper.
Peel the potatoes, carrots and onions.
Cut all the vegetables into slices.
Grease a baking sheet with oil and place a layer of onions and carrots.
Grease the fish with mayonnaise and place in the center of the baking sheet, on top of the onions and carrots.
Place potato slices around the fish, add salt and coat with mayonnaise.
To prevent the dish from being too greasy, spread the mayonnaise in a thin layer with a brush.
Bake in the oven until golden brown.
Place the ide on a plate, place vegetables around it and sprinkle with fresh herbs.

This dish can be served for a family dinner.

Dry method of salting ide

For 5 kg of fish you will need to prepare:

sugar – 50 g;
peppercorns – 10 g;
coarse salt.

Fine salt can burn and oversalt the fish, but it does not dehydrate, which is necessary for the dense consistency of the finished product. You should salt the ide as follows:

Gutted fish is coated with a mixture of salt and sugar inside and out and placed in a container, sprinkled with pepper.
The last layer is salt and sugar.
Place a lid and pressure on top (a jar of water will do).
Then the container is placed in a cool place for 3-4 days.

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Ide baked with potatoes

Compound:

ide – 2 kg;
potatoes – 1 kg;
onions – 0.2 kg;
carrots – 0.2 kg;
lemon – 1 pc.;
refined vegetable oil – 40 ml;
salt, ground black pepper, thyme - to taste;
mayonnaise – 80 ml.

Cooking method:

Cut the prepared ide carcass into pieces 3-4 cm thick, rub them with salt, thyme and pepper.
Peel the potatoes, cut into small pieces. Sprinkle with salt and seasonings. Stir.
Peel the onion and chop finely.
Scrub and wash the carrots. Dry it with a napkin, grind it on a grater with large holes.
Fry the onions and carrots in vegetable oil until golden brown and transfer to a baking dish.
Place pieces of ide on a vegetable bed and brush them with mayonnaise.
Place potatoes between pieces of fish.
Cover the pan with foil and place in the oven, preheated to 180 degrees.
Bake the fish for 40-45 minutes, removing the foil 15 minutes before cooking.

This recipe is good because it allows you to cook the fish immediately with a side dish. Portioned pieces of ide only need to be placed on plates and supplemented with the vegetables with which they were baked.

How to smoke ide

In order for the ide to be cold smoked, it will take a lot of time and the arrangement of a smokehouse, consisting of a container for fish, connected by a pipe to a metal firebox-hearth, where the fire will burn.

First, the ide should be salted in any way for 3 days. After which it is dried for another day. Then it is hung in the smokehouse on hooks by its tail. Light a fire and smoke for the first 12 hours without breaks. Then you can stop the process (at night) and resume it periodically for another 2-3 days for 12-14 hours.

On a note! Smoked ide should be ventilated for 24 hours.

Hot smoked fish cooks very quickly. To do this, ide (2 kg) is gutted, washed, rubbed inside and outside with salt (50 g). After 2–3 hours, wipe with a napkin, spread with vegetable oil, and insert a wooden spacer into the upper part of the abdomen.

A couple of handfuls of hardwood chips are poured into the bottom of the smokehouse, a grate is installed, on which the ide is placed. Then the smokehouse is closed and put on fire. After 40 minutes, the product is ready for use.

Ide baked with vegetables

Ingredients:

1 ide (200-300 g),
1 onion,
1 carrot,
1 fresh tomato
2-3 pcs. dill (greens),
2 tbsp. l. vegetable oil,
lettuce leaves,
salt to taste,
pepper to taste.

Preparation:

Clean and gut the ide. Remove the gills and rinse well.
Rub with salt and pepper, put dill sprigs inside.
Cut the onion into half rings, the carrots into small cubes, and the tomato into slices.
Place the onions and carrots in a baking bag, add a little salt and pepper. Drizzle with oil. Place fish on top of vegetables and cover with tomatoes. Pour in the remaining oil and close the bag. Cook in the oven for 20-25 minutes at 200 degrees C.
Place on lettuce leaves and garnish with vegetables. Sprinkle with finely chopped dill.

Serve to the table.

Fish dishes ide

If you have ide fish in the refrigerator, you can use a variety of cooking recipes:

It is fried, stuffed, baked, cooked on the grill, soup is made from this fish, added to salads, canned, cutlets are made from it.
An interesting example of a dish is ide, baked with tomatoes and flavored with thyme.
You can make balyk or canned food from a fish carcass.

Ukha from ide

You can use a very tasty and healthy recipe for preparing ide fish - cook fish soup from it. The dish is recommended for those who are on a diet or want to recover from an illness, since the fish carcass contains a maximum of vitamins and nutrients. This is an excellent alternative to a meat first course.

Ingredients:

ide, carrots, onions - 1 pc.;
potatoes – 3 pcs.;
millet – 0.5 tbsp.;
greenery;
salt, allspice and bay leaf.

Preparation

Heh from ide

An excellent dish, suitable for both a festive table and a cozy family dinner, is an ide salad, known as “he”. To prepare it, you must use fish fillet from which all bones have been previously removed. Soy sauce is used as a dressing, which will add a unique taste.

Ingredients:

ide fillet – 500 g;
carrots – 1 pc.;
onions – 2 pcs.;
salt – 1.5 teaspoons;
sugar – 0.5 teaspoon;
soy sauce – 2 teaspoons;
ground black and red pepper – 0.5 teaspoon each;
vinegar essence – 1 teaspoon;
vegetable oil – 4 tbsp. spoons;
garlic – 2 cloves.

Preparation

Separate the meat from the bones and cut into pieces.
Chop half a carrot. Cut the onion into halves of rings.
Add carrots, onions, salt, sugar, soy sauce, peppers, and vinegar essence to the fish. Mix well. Then pour hot oil over the salad and add garlic.
Refrigerate the dish for 8 hours.

Fish cutlets ide

One of the most successful solutions for frying ide fish is to make cutlets. They turn out tender and juicy, literally melting in your mouth. All family members will like the dish. Having prepared it once, it will be constantly present on the everyday table and regularly appear at family celebrations.

Ingredients:

ide – 1 kg;
egg – 1 pc.;
lard – 100 g;
onion – 1 pc.;
loaf or white bread - 1 slice;
milk – 100 ml;
salt and pepper;
vegetable oil.

Preparation

Make a deep cut along the ribs to the backbone, selecting the back fillet. Trim the tail part along the spine.
Pass the fillet through a meat grinder twice. Add twisted onions and lard and bread soaked in milk. Mix, beat in the egg, add salt and pepper. Mix again.
Make cutlets, fry them on both sides.

Balyk from ide

An excellent solution when looking for an answer to the question of how to salt ide fish would be to make balyk out of it. To do this you need to know some subtleties. However, there is no need to be afraid, the recipe is not too complicated. Having mastered it once, you can regularly repeat similar experiments. At the same time, the taste will delight even an experienced gourmet.

Ingredients:

ide fillet – 1 pc.;
salt – 4 tbsp. spoons;
sugar – 2 tbsp. spoons.

Preparation

Cut the fillet into two parts, wash and sprinkle sugar and salt on all sides.
Place the ide in a deep bowl with the skin side up. Let stand in the cold for 24 hours.
Drain all the liquid, place the fish on newspapers and wrap them in cloth. Place under a press in the cold.
In two days the balyk will reach the desired condition.

Canned ide

If ide fish is available, dishes from it can also be made in canned form. Although you can find many canning options in stores, there is nothing better than a homemade product. It will retain its unique taste as much as possible and will be much healthier than the purchased product.

Ingredients:

ide – 1 kg;
onion – 300 g;
salt – 1 tbsp. spoon;
cloves – 4 buds;
bay leaf – 4 pcs.;
allspice and black pepper – 4 pcs.;
sugar – 5 tbsp. spoon;
vinegar 5% – 5 tbsp. spoon;
oil - for frying.

Preparation

If the fish is small, then salt it and leave it for 30 minutes, roll it in flour and fry it whole. Large carcasses need to be cut first.
Chop the onion and fry.
Remove the seeds and peels from the grated tomatoes and then boil them. Add fried onion, salt, sugar, pepper, bay leaf and cloves. Cook for 5 minutes. over low heat, then remove from heat.
Place the ide into sterile containers and fill with liquid.
Cover the jars with lids and sterilize for 4 hours. Then roll up the container, wrap it and wait to cool.

Cooking tips:

on average, ide is baked for about one hour, regardless of whether you cook a whole carcass or cut it into portions;
if you don't like marinades, use freshly squeezed lemon juice and a mixture of peppers the old fashioned way;
Fresh or dried rosemary gives fish a special taste;
add a little pickled onion, and baked ide will immediately acquire an amazing taste;
You can use cream sauces, sour cream or mayonnaise for cooking;
The ide should be marinated for at least a couple of hours so that the small bones are thoroughly softened.

What are ides stuffed with?

You need to, like in that fairy tale: scrape through the bottom of the barrel, through the barns - look into the refrigerator and on the shelves with food, find out what is there. Almost any pie filling will work for stuffing fish.

Options:

Vegetables - potatoes, stewed cabbage, zucchini, eggplant, bell pepper, carrots, onions.
Cereals - millet, buckwheat, rice, pearl barley, wheat, semolina.
Mushrooms, cheese, boiled and raw eggs.
Any greens, including spicy, onions and garlic.
Spices: nutmeg, dry herbs, hot peppers, ready-made seasonings.

Some products are used for decoration when serving: ketchup, mayonnaise, mustard, pickled cucumbers and gherkins, olives.

Recipes for dishes made from ide caviar

Description and lifestyle of ide

Spreading

This fish is present in varying degrees of concentration in almost all reservoirs of Europe. The exception is its southern and southeastern regions. In Russia, fish are found throughout most of the territory. Absent only in the region of Yakutia and the eastern part of the country.

Ide inhabits the rivers of the northern part of the Caspian basin (Volga, Emba, Ural). Fish live in rivers that flow into the Black Sea (from the Kuban to the Danube). True, it does not occur in Crimea. Through introduction, the species was brought to the United States, where it took root in the reservoirs of Connecticut.

The ide fish is a freshwater species. Although it easily tolerates brackish water and can live in sea bays. Distributed in hand ponds, rivers, and flowing lakes. Does not like fast, cold, mountain rivers. Prefers slow currents and deep places. It is easy to find near holes, whirlpools, bridges, bushes hanging over the water near the shores.

Fish do not hibernate. In winter it easily tolerates significant temperature changes. It is a very hardy species among its relatives.

Appearance

The length of adult individuals reaches 35...63 cm, their weight is usually 2.8...2.0 kg. Although the largest ide caught by fishermen is known, its length was 90 cm and its weight reached 8...6 kg. The fish lives 15...20 years.

The body of the fish is thick, with a short head. The mouth is oblique and small. In different habitat conditions, depending on the period of the year, age, fish may have pronounced or not very pronounced differences from each other.

Appearance of ide

In spring, the body of the fish gives off a metallic sheen. The gill covers and head of the fish appear golden. The colors change quickly when the carcass is rotated under the sun's rays. They can be golden, silver and almost dark tones.

The lower fins are reddish. Sometimes the tail and top have the same color. The back is black-bluish, the belly is silvery, the sides are whitish. The eyes are yellow or greenish-yellow, with a dark spot located at the top.

Adults are more intensely and brightly colored compared to roaches.

Differences between ide and chub

The ide is very similar in appearance to the chub. Differences are expressed in a lighter color of the back, a flattened body, a narrow head and mouth, and small scales.

The fish also strongly resembles a roach. Although it has smaller scales, a light back and yellow eyes.

Differences between ide and chub

Nutrition

The ide fish is an omnivorous type. Feeds on animal and plant foods. Its diet includes insects, their larvae, worms, mollusks, and aquatic higher vegetation. Feeding time is night and twilight. Location – areas with increased flow speed.

Reproduction

Ides become sexually mature at 3…5 years of age. Fish spawning usually occurs in the spring, in its second half. After the ice melts, schools of fish rush to their traditional spawning grounds. During this period, the body of males is covered with yellowish small warts. There are about 2 times more females in the spawning herd.

The beginning of spawning in ides coincides in time with pike and perch. The water temperature reaches 2° C...13° C. The duration of the spawning period is 1...2 weeks.

Eggs are deposited at a depth of approximately 0.80 m, on the roots of various underwater plants and last year's bushes of herbaceous vegetation. Spawning is instantaneous.

Fish eggs are round, 2.0...1.5 mm in diameter. Their number in a fish depends on its age, size and reaches 130 thousand pieces.