Caspian roach facts for kids
Quick facts for kids Caspian roach |
|
|---|---|
 |
|
| Conservation status | |
| Scientific classification | |
| Synonyms | |
|
Rutilus rutilus caspicus |
The Caspian roach (Rutilus caspicus) is a type of roach fish. It lives in the Caspian Sea. You can tell it apart from other roaches by its flat body, shiny silver-grey eyes, and a round nose. Its fins are grey with dark edges.
This fish often lives in shallow waters near the coast. It is also a "semi-anadromous" fish. This means it lives in salty sea water but travels into rivers like the Volga, Ural, Emba, Terek, and Kura to lay its eggs.
Some newer studies suggest that the Caspian roach might be part of a bigger group of roach fish. This larger group is found in many places, even as far as Siberia. The proper name for this wider group is Rutilus lacustris.
What Does the Caspian Roach Look Like?
The Caspian roach usually grows to be about 30 to 35 centimeters long. That's about 12 to 14 inches. The biggest one ever recorded was 45 centimeters (about 18 inches) long. It can weigh around 800 grams (about 1.7 pounds), but some have been found weighing up to 2 kilograms (about 4.4 pounds).
You can recognize this fish by a few key features:
- It usually has 42 to 44 scales along its side.
- Its top fin (dorsal fin) often has 9½ branched rays.
- Its bottom fin (anal fin) usually has 10½ branched rays.
- It has a round nose and a mouth that is slightly underneath its snout.
- Its lower fins (anal and pectoral pelvic fins) are grey with dark edges.
Where Does the Caspian Roach Live?
The Caspian roach, also known as vobla in some areas, lives in the slightly salty coastal waters. You can find it mainly in the northern and northwestern parts of the Caspian Sea.
When it's time to lay eggs, the fish swims into several rivers. These rivers include the Volga, Ural, Emba, Terek, and Kura rivers.
Caspian Roach as Food
In some places, especially around the Caspian Sea, the Caspian roach is a popular food. It is often eaten after being salt-dried. People usually eat this vobla without any sauces or side dishes. Many enjoy it with a glass of beer, which helps to balance its salty taste.
Even though it might seem like a raw fish, vobla is actually cured. It is first soaked in salty water for a few days. After that, it is thoroughly air-dried for another two days. This process changes the fish's protein, which is a bit like a chemical way of "cooking" it.
-
Salt-dried vobla
