Mexican fishermen call this devilish fish. This sum comes from Amazon rainforests, but has become a scourge throughout North America, decimating native species in rivers and lakes. Currently accounts for about 70 percent. daily fishing fishermen in Tabasco.
“There are too many of them,” admits Rybak Juan Carlos Mendoza
For years, no one has bought these fish, not to mention food.
“Many people were afraid because they didn't know this fish,” says fish processor, Joaquín Bautista Ortiz.
However, this begins to change. An entrepreneur from California came up with how to turn devilish fish into dog delicacies. However, will he convince people to try them too?
– He showed me a strange black fish, and I asked: “What is it?” – recalls Lupita Vidal, chef and owner of La Cevichería Tabasco.
So what is the real cost of the invasion of devilish fish? And are they a problem that we and our animals can be fought by eating them? Juan Carlos Mendoza goes to the Santa Anita lagoon almost every day before dawn to check his networks. He knows exactly what he will find. Just pulling the devil's fish out of the network can be hard work. Their thick, rough fins and scales can cut the skin and regularly break the networks.
– The truth is that the whole process is a bit difficult. If we do not use gloves, it will hurt us – admits Juan Carlos.
The devilish fish was initially the nightmare of fishermen
|
Business Insider
Where does the devilish fish come from?
Juan Carlos has been a fisherman for 30 years. Devil's fish are currently the majority of his fishing, but before 2007 he never even saw any of them. Armored Sumic is a freshwater fish from Amazon, where it appears under a different name – Akari. So how did they get here?
They have always been favorites in aquariums because they eat algae that can contaminate the tanks. It is believed that people could throw them into the local waterways when they became too large, or intentionally release them to fight algae in rivers.
However, after getting out of freedom, however, they multiplied, disturbing the settlements, tearing water plants and destroying the habitats of native species. They also compete with other fish for food and breeding spaces.
Unlike their native Brazil, they meet few predators here. There is also a lot of uninterrupted sunlight, which allows them to reproduce throughout the year. These fish are a problem not only in Mexico.
Texas scientists removed over 400 fish from one river in 2022. And in Florida, they also interfere with the endangered manas, attaching to their ridges and feeding on algae.
In the United States they are called backbut in Mexico it is PEZ Diabloor devilish fish. The name most likely comes from the tank in which they were discovered – El Infernillo, which is explained as “little hell”.
– When people from the city found out about her, they went to take pictures, and some said that she was poisonous and inedible – says Francisco Mendoza, fisherman and production manager.
Currently, about 50 fishermen who work here are fishing two tons of devilish fish a week. For generations, fishermen made a living from fish such as Niczczuk, Tilapia, Mojarra and Barrakuda. In those days they could catch up to six tons of native species a week. But when the devil's fish took control, fishermen had to find a different jobbecause their half were not suitable for sale.
People threw fish into garbage, killed them, threw them off the cliffs. They did not bring us any economic benefits
– says Francisco.
The state of Tabasco is home to about a third of sweet water in Mexico, so it's no wonder that it was there that the armored Sumic caused the greatest damage. Over the years, his name and reputation overtook him.
Nobody knew if this fish was edible. People even believed that if the Sumik bite someone, the person's hand would rot
– says Joaquín.
The devilish fish from the scourge in the rivers goes to plates and to the dog bowls
|
Business Insider
How to make a delicacy for dogs from a devilish fish
Mike Mitchell began to study the influence of these invaders on Tabasco in 2014. He wanted to find a solution to the problem. Initially, he tried to transform them into dried fish, and then joined forces with a local chef to encourage more people to eat them.
However, Mike's latest project begins to influence not only the fishing community, but also on dogs and cats that live almost 4,800 km away – in California. Mike produces delicacies for animals called pezi. Instead of throwing caught devilish fish, Juan Carlos and his brother Francisco take them to a nearby processing plant.
“New jobs have been created, but above all we use these fish,” Francisco boasts.
In this way, brothers can double or even triple their daily income. Mike employs about 10 people who prepare devilish fish for shipping.
– We have developed our own specialist filleting technique that allows us to do it in the most efficient way. We have a team of people trained in the processing of these fish – says Mike Mitchell, founder of Pezzy Pets and Acarí.
These fish can survive outside of water for up to four hours. So they still live when they are scrubbed clean. Then they are felt. And cut for fillets. Their hard skin makes them particularly difficult to use. Then employees check fillets and remove excess skin or bones.
After filleting, they are vacuum packed. Then they go to the freezer
– admits Francisco.
As part of the preparation for shipping, Francisco allows the fillets to defrost for two days, and then cut them into thin slices. Then he puts them on a tray who spends 12 hours in a drainage machine. They lie in it until they look like this. Francisco fills and closes the bags before sending them to California. About five days later, the shipment reaches Mike's kitchen in San Francisco.
We like to say that we are the owners of this fish from the moment we get out of the water to the time when it goes to your pet's bowl
– admits Mike.
It is here that the so -called phase of microbial neutralization, i.e. heat treatment, takes place. Mike bakes dehydrated fillets at 275 degrees C. for 10 minutes.
– All right, the fish is ready. I take her out. We place it on cooling stands – says Mike.
Devil's fish turned into a delicacy for dogs
|
Business Insider
What does a devilish fish taste like?
Then Mike packs everything manually. Currently, he does it himself. The finished product goes to pet stores such as Jeffery's. Pezzi also sells delicacies made of wing and tołpyg, which are invasive species in places such as Florida and Illinois. Delumes of devilish fish is an original product of a company that has become a great hit among cats and dogs since it was launched in 2021.
– They are low fat delicacies, so they are good – admits Mike.
“When the dogs enter the store, they immediately feel the smell from the bag and move for treats,” says Lynett Spiegel, the owner of Jeffrey's Natural Pet Foods.
Mike hopes that interest will continue to grow.
We quickly develop a network of fishermen with which we work in Mexico to be able to satisfy the demand
– admits Mike.
Mike claims that since the start of business a few years ago His team removed 100 tons of devilish fish from Tabasco waterways. However, much more actions are needed to solve the problem harassing this state. It is estimated that in 2017 there were fish with a total weight of at least 25,000. tone. Mike knows that The conviction of people that devilish fish can be good, not bad, is an important part of this battle. He and the chef Lupita Vidal are convinced that they can change this situation.
Mike had to convince her a bit when he turned to her in 2015. Only then she began to serve fish in her restaurant La Cevichary Tabasco. Since then, the fish has appeared on her menu in Tacos, burgers, meatballs and even soup.
– People are very curious. They ask for fish themselves, and then they say, “Hey, I didn't die” – Lupita laughs.
People are curious about the taste of devilish fish
|
Business Insider
Now Lupita orders up to 10 kg of devilish fish a week to prepare fish with fries. The fillets are breaded and fried. And when it comes to the taste …
– I can compare it to the taste of sea perch. Its consistency, however, is more hard compared to Mojarry or Tilapia – says the chef.
Lupita admits, however, that it was difficult to convince people of this fish.
It does not look too attractive – neither outside or inside. The truth is that we are the only restaurant that sells these fish
Lupita understands why people hesitate before trying. However, he believes that restaurants like her can help change the perception of fish. People and pets are slowly feeling like devilish fish, so fishermen like Juan Carlos learn to live with them. Now he throws them out only when they are still too small to fillet them.
– I invite you to try this fish. It is very good – encourages Juan Carlos.
