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Ukraine · Mykolayiv · Mykola‹vs'kyi| Common Animals Fish Mushrooms Flora |
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Aspius aspius |
July: The asp continues to feed and accumulate energy.
Safe when handled. Popular among anglers in Central Europe and Russia. Commonly smoked at home or used for campfire soups.
Inhabits large rivers and reservoirs. Juveniles feed on insects, adults hunt small fish.
Spinning with spoons, wobblers, or jigs Fly fishing near the surface Live bait fishing in fast currents
Most active at dawn and dusk. Prefers fast river sections, riffles, and areas near dams.
2 July 2025 Good bite
3 July 2025 Good bite
4 July 2025 Good bite
5 July 2025 Good bite
6 July 2025 Good bite
7 July 2025 The average bite
8 July 2025 Good bite
3 July 2025 Good bite
4 July 2025 Good bite
5 July 2025 Good bite
6 July 2025 Good bite
7 July 2025 The average bite
8 July 2025 Good bite
Gut and cool quickly after catch. Flesh is white and firm, but has many small bones. Valued by recreational anglers.
Boneless fillet: Frying, baking, smoking
Whole fish: Fish soup, stewing
Whole fish: Fish soup, stewing
Pan-fried asp in breadcrumbs (Frying)
Fry fillet with flour, salt, and pepper
Fry fillet with flour, salt, and pepper
1. Cut fillet, season with salt, coat in flour.
2. Fry in oil until golden brown.
2. Fry in oil until golden brown.
Baked asp with lemon and herbs (Baking)
Good for whole fish
Good for whole fish
1. Rub fish with spices and lemon.
2. Bake in foil at 180°C for 25–30 minutes.
2. Bake in foil at 180°C for 25–30 minutes.
Asp fish soup (Ukha) (Boiling)
Rich flavor with bones and head
Rich flavor with bones and head
1. Boil head and backbone for 30 minutes.
2. Add potatoes, carrots, and onions.
3. Finish with herbs and spices.
2. Add potatoes, carrots, and onions.
3. Finish with herbs and spices.
Smoked asp (Smoking)
Preferably cold-smoked
Preferably cold-smoked
1. Salt fillet for 12 hours.
2. Rinse, dry, and smoke over alder wood for 6–8 hours.
2. Rinse, dry, and smoke over alder wood for 6–8 hours.