The old name of the city is pike perch crossword puzzle 5 letters. Winter fishing for pike perch from the bottom

Presumably originating in 212 BC, the founder of Sudak was the ancient Sugdami tribe. One of the first names of the city is Sugdeya. From the 2nd century AD, as well as along the entire coast of Crimea, the Greeks settled in the territory of the future Sudak, then the Romans.
The city flourished in the 10th century; the city was the western capital of the Silk Road. From it, goods are distributed by sea to Europe and Kievan Rus. The city's port is becoming an important artery for the movement of goods from China and India.

During the period of the capture by the Golden Horde in the 12th century, unlike most cities of Crimea, Sugdeya developed intensively, the importance of the port increased to the maximum, this city appears in almost all mentions of those years.

In the 13th century the city came under the influence of the Genoese, on its territory is being built, which has survived to this day. The fortress serves as a stronghold on the land side and was built in such a way as to withstand sea sieges.
In 1475, the Turkish army landed in the area of ​​the city and protracted battles began throughout Crimea. The Genoese colonies fall one after another, but the fortress of Sudak does not give up. The siege lasted for almost a year; due to the large numerical superiority and lack of food, the fortress was taken. To this day, in the ruins of the fortress you can find destroyed parts of the walls from the cannonballs of Turkish guns. According to one legend, the last defenders of the Genoese fortress, even when the fortress had practically fallen, did not want to surrender to the mercy of the Turks and continued fierce resistance. The last point of resistance was a Christian temple, in which the defenders took refuge. After several unsuccessful assaults on the temple, the Turks set it on fire along with the defenders. Excavations carried out at its site confirm this legend; a large number of charred bones dating from this period were found. During the siege of the Genoese fortress, the least damaged was the Maiden Tower, which the guide will certainly tell you about on any excursion in Sudak.

In 1783 Sudak, like the entire Crimean peninsula, becomes part of Russia, the majority of the city's population, mainly Tatars, move to Turkey. The city is almost deserted, ruins remain on the site of the once great port and occasionally inhabited houses can be found. The city looks more like a fishing village.

In 1809, a new page appeared in the history of the city., which forever connected the city with wine and winemaking, a viticulture school appeared in the city. The school is headed by the famous scientist Pallas P.S., he describes in detail the local grape varieties, the features and subtleties of Crimean winemaking.

With the flourishing of tourism and health resorts in the Russian Empire, Sudak became one of the favorite resorts of Crimea; in different years it was visited by Akhmatova, Bulgakov, Aivazovsky and many other scientists, artists and writers.
Archaeologists who have taken a liking to this city are still conducting excavations that will surprise us with new discoveries and exciting finds.

On the shore of a picturesque bay with clear and clean water, closed by ridges of mountains and beech forests, on the southeastern coast of the Crimean peninsula, there is a small resort town. In ancient times it had many names - Sidagios and Surozh, Soldaya and Sugdeya. Today it is known under the name Sudak; a vacation in Crimea spent there will be remembered for a long time.

Where is the city in Crimea?

Sudak is a small city, the administrative center of the Sudak urban district. It is located in the middle part of the southeast of Crimea. The climate here is extremely mild and dry, cloudy weather is the least likely to happen here, and the number of days in the swimming season breaks all records compared to the rest. Not far from it there are no less popular and.

Sudak on the map of Crimea

GENERAL INFORMATION

• The population is almost 17 thousand people.
• Area – over 23 km 2 .
• Founded in 212

Where to stay in Sudak on vacation?

Upon arrival in any city, the first task of any tourist is to find accommodation. In Sudak you can find many places to stay to suit every taste and cost. There are plenty of hotels and small boarding houses here. When reserving a place in your favorite establishment, do not be fooled by the inscription. It is recommended to additionally inquire about food conditions, the distance of the beach, the availability of the Internet and a swimming pool.

It is deservedly considered a good option for recovery, where they specialize in the treatment of ailments of the respiratory system. The location of the health complex will also delight guests, as the best attractions of Sudak are within walking distance. provides tourists with a luxury vacation, located at the foot of the famous Genoese fortress. Guests of this hotel never complain about the lack of attention from the staff.

Those who are interested and at a low cost can use the services of apartment and house owners. As in any other resort town in Crimea, in Sudak the private sector is represented by many offers. Do not forget that a low price sometimes means a relatively remote area of ​​the settlement and poorly developed infrastructure. However, the city is small, so you can safely choose more budget options.

Despite its small size, the city and surrounding areas are incredibly rich in attractions. It is recommended to start a tour of Sudak with a perfectly preserved 14th-century complex, striking in its scale and powerful defensive fortifications. There is a museum on the territory of the fortification - small, but very valuable and informative.

A place that should definitely be included in your plan for exploring the resort is the notorious. It consists of a dozen stone sculptures that, thanks to the forces of nature, acquired the shapes of people and animals. It is advised to observe the stones for a longer time - changing the direction of the sun's rays seems to revive the figures, adding mysticism to them and the periodically creeping fog. This place can look creepy, but sometimes it seems incredibly beautiful. Why else is it worth getting here? Episodes from ! The stone where Varley performed the dance has still been preserved and has not disappeared anywhere. Where else can you take a photo to remember Sudak, if not in the Valley of Ghosts?!

Crimea is also rich in other natural reserves. Holidays in Sudak also include a visit to the picturesque mountain and cape of the same name. This place will delight lovers of solitude with nature. A little to the south, in the expanses of the Black Sea, lies a mysterious one, which is often visited by beachgoers and those who want to get a small dose of adrenaline.

Where to go in Sudak with children?

Despite the actively developing tourism infrastructure, Sudak is first and foremost. The air here is filled with phytoncides,
and a hot and mild climate can warm up a weakened body. Here the water in the sea remains warm longer than in other bays of Crimea.

Consequently, mothers and fathers come here with their children. On the beaches you can meet a huge number of families relaxing, both with babies and teenagers. The coastal zone can offer any kind of active recreation, and a pleasure boat runs along Sudak Bay, allowing you to see the city from the sea side.

An excellent place for a family holiday is the city. Located on , it offers many attractions for children of all ages. There are also activities for adults here, and after fun games in the water, the whole family can drink tea in one of the cafes. You can see other places in Sudak with your child.

Where can you eat in Sudak?

The traditional menu in cafes and restaurants in Sudak is resort cuisine. All this means that visitors will most likely be offered kebabs or fish dishes. There are also more conceptual establishments here. The unique Fortecia restaurant invites guests to taste the masterpieces of Turkish cuisine in a chic setting with gilded elements and luxurious carpets.

Sudak also has its own peculiarity regarding food establishments - here canteens are coming back into fashion. Of course, places like “Home-style Dining” have nothing in common with Soviet public catering establishments - this is a completely new format, offering beautiful and high-quality dishes of almost restaurant level at an affordable price. Judging by the reviews, this concept of folk canteens was to the taste of both guests and residents of the city.

How to get there from Simferopol?

There are several ways to get to Sudak from Simferopol Airport, the most popular being the bus. There is both direct communication between the cities and transit, when transport goes to Morskoye.

It will be faster to get to Sudak by car, since in this case there will be no additional stops. The distance is about 100 km, which is about an hour and a half. On the map the route looks like this:

It is unreasonable to argue with the fact that fishing in winter is much more exciting than in the warm season.

In winter, every fish caught is worth its weight in gold, every perch caught is crowned with a huge dose of adrenaline. But not every angler has yet realized that fishing in winter frosts can be much more productive than summer fishing. And this is especially true for catching pike perch.

Catching fangs in winter is incredibly exciting, exciting and rewarding, and there is no comparison with catching it in summer. In summer, you can catch pike perch well only at night, and even then for a very limited time - during July-August in stable weather. In winter, pike perch can be caught almost throughout the entire freeze-up period, with the exception of rare periods without biting, which last a maximum of 1-2 weeks.

Walleye fishing in winter

So, how does zander fishing happen in winter? Or more precisely, how is it fundamentally different from summer? In the summer, when searching for pike perch, you need to look for promising places - spits, underwater edges, riffles, various irregularities on the bottom.

In winter, you need to look for fish directly. In winter, pike perch migrate through the reservoir, moving in schools along a specific route throughout the day. All my pike-perch acquaintances call them “active schools,” that is, these are exactly the pike-perch that is looking for prey.

There are also passive schools of pike perch, they can be found in the usual pike-perch places - the same braids, at the underwater edges, and other usual places. But that’s why they are passive, because they don’t want to take bait at all. Schools of passive pike perch simply hang around the bottom, half asleep, and a catch of 2-3 pike perch per day can be considered an outstanding success. But our prey - pike perch - is not from these schools.

Catching winter pike perch. Schools of active pike perch can not always be found at the bottom; quite often I had to feel their bites both in mid-water, and at a depth of 3-4 meters, and even near the ice itself. An active pike perch is active because it takes bait greedily, often without particularly understanding what exactly is offered to it.

We caught it with equal success using both large (more than 6 cm) and small winter lures. We didn’t notice much difference in the shades of the spinners - both yellow and silver ones worked equally well, regardless of the weather and water transparency.

However, water transparency is an important factor, but we will dwell on it below. And now it is important to understand that bait is not so important as a competent approach to finding fish. If you find an active fish, it’s yours, but if it’s not, there’s no boat (as well as fish).

How to look for pike perch in winter?

If you are used to sitting for hours near 1-2 holes and pouring kilograms of bait into them, you will not find pike perch. Get rid of this habit. You need to actively look for active pike perch. Every half hour to an hour you need to change places, drill new holes, and fish as much water area as possible. This is necessary because schools of pike perch never stay in one place for long.

Whatever tasty food the pike perch finds, after an hour the flock will move on, and your task is to find it again. Or predict the location of the flock's next move, which is not so difficult if you have even the slightest experience.

For winter pike perch fishing, it’s a good idea to think about light and at the same time warm clothing. It is very difficult to fish in padded jackets weighing several kilograms - your whole body will be wet from sweat, and your nose and fingers will still be frozen.

At the same time, many manufacturers offer excellent winter clothing, including boots and unique gloves. I won’t name brands, but I will say from my own experience that fishing is much more comfortable in special clothes. The body does not sweat, and the hands, despite open fingers, do not freeze.

After reading the previous paragraph, it may seem that finding pike perch in winter is not an easy task. This is partially true, but I hasten to assure you that this is only at first. Schools of active pike perch follow the same route every day.

And after 5-10 fishing trips, you will be able to accurately guess its location, no matter what time of day you come to the pond. I had to catch pike perch in different parts of the Dnieper and Oka, and everywhere schools of active pike perch followed a certain route, and local pike perch fishing enthusiasts perfectly guessed the course of the flock.

Tackle and equipment

Now let's focus on gear and equipment. The type of fishing rod is completely unimportant; an ancient foam winter fishing rod will do. High-quality transparent wood - up to 0.1mm in diameter. In principle, thicker fishing line can be used, but this will affect the number of bites.

Any bait is often suitable - foam rubber, winter lures, silicone. But preference should be given to small and medium winter spinners of silver color. Pike perch like them more, and they are easier to handle.

The pike perch tackle itself is indecently simple - a rod, a nod - a fishing line - a winter lure. If you have to fish at a depth of more than 6 m, and even in a strong current, it is advisable to equip the spoon with a small sinker. Of course, the spinner will lose its play, but if the spinner is carried chaotically by the current underwater, the chances of a bite will be truly minimal.

In addition to the gear, an angler planning to catch pike perch must have a good ice auger available. The word “good” implies not only sharp blades, but also proper placement of them so that there is less noise when drilling holes. This is what distinguishes the products of the best manufacturers from handicrafts.

Choosing gear for winter fishing Many drills (usually from Soviet times) create noise when drilling a hole that can scare away fish within a radius of 20-30m. Therefore, if you do not have the opportunity to use a high-quality drill, it is better to trust the pick.

The pike perch bite is fast and sharp, but not nearly as strong as in summer. And when playing, you generally wonder if it’s fanged? The pike perch follows the line without the slightest resistance.

Once, after one such bite, I was sure that I would pull out a 200-300 gram perch, but imagine my surprise when the head of a 1.2-kilogram zander appeared from the hole! The pike perch had to be released, since catching pike perch of this size with a good bite is blasphemy.

I advise you to adhere to these rules too. Release zander weighing about 1 kg; you can find fish many times larger.

The next post will continue - a collection of old pre-revolutionary recipes and our simple version shown in the photo.
And under the cut are the recipes of V.V. Pokhlebkin and N.I. Kovalev...

2000 N.I. KOVALEV “Russian Cuisine” (..as a manual for students of higher educational institutions).

BODY. Now only one of the varieties of fish is called body (Fig. 16). In the old days, this word had a broader meaning: this was the name for all dishes made from crushed fish pulp (“body”). Therefore, cold appetizers (a round of veal with horseradish), dumplings for soups (ear with pounders, ear with tel), fillings for pies and pies (hearth pie with tel, etc.), were made from it, stuffed fish (pike perch) were made with it , pike, etc.), loaves were baked from it, and baked dishes imitating meat dishes (ham, turkey, etc.) were prepared during Lent. Unfortunately, most of these dishes are now completely forgotten, and the method of cooking has changed.

No. 607. Telnoe (an ancient method of preparation).

“Pick pike or pike perch from the bones, beat them with the butt of a knife; stir flour into water and lubricate it while whisking to bind.”

Fish pulp 0.5 kg, wheat flour 30, water 100.

No. 608. Telnoye without flour. They take pike perch, burbot, pike or other small-boned fish with white flesh (body), separate them from the bones and beat them with a masher in a wooden cup. Then add salt and ground pepper and knead until the mass of the body is separated from the hands and

cups.

No. 609. Telnoye with white bread. The fish pulp (fillet without bones and skin) is ground through a meat grinder, wheat bread soaked in milk, water or cream is added, mixed well, ground again, salt and pepper are added and mixed thoroughly.

Fish fillet 800, wheat bread 240, milk, water or cream 320, salt, pepper.

No. 610. Solid circles. The body mass is formed into a roll, wrapped in a napkin, the edges of the napkin are tightly tied, dipped in fish broth or water, boiled until tender (the napkin will swell and begin to lag behind the body), cooled in the same broth, removed, cooled, cut into mugs and served with horseradish, vinegar, and mustard.

No. 611. Telnoe (filling for pies). The cooked vegetable is cut into small pieces, sautéed onions are added and mixed.

Boiled vegetable 0.5 kg, onion 50, vegetable oil 20.

No. 612. Telnoye hot. The cooked meat roll is cut into circles, poured with steam, saffron, tomato or other sauce, brought to a boil and served with various side dishes.

No. 613. Pike stuffed in the old-fashioned way. This dish was called “turned away pike”. The pike is cleaned of scales, the skin at the head is cut with a ring and removed with a “stocking”, trimming the flesh from the fins. Then the spine is cut at the caudal fin so that the tail remains close to the skin. The head of the carcass is cut off, gutted, washed well, the flesh is separated from the bones, and the resulting pulp is used to prepare the body in any way. For the body, you need to take additional pulp from another fish. Along with the fish pulp, raw onions are also ground, and then a raw egg is added.

The removed skin is stuffed with body mass, the head is applied, the carcass is wrapped in a napkin, tied with twine and cooked with the addition of salt, spices, and onions. You can add onion peels to the broth or water for boiling pike so that the body turns yellow. Then the stuffed pike is cooled in the same broth, removed from the broth, unfolded, cut crosswise, heated in sauce or cooled broth, the pieces are placed on a dish in the form of a whole carcass, poured with sauce (saffron, white, steam). Garnish with boiled potatoes. Lovers sprinkle the stuffed pike with chopped garlic when serving.

The recipe depends on the size of the pike. For a pike weighing about 1.5 kg, you need to take 150 wheat bread, 200 milk, 1-2 eggs, 100 onions.

No. 614. Pike perch stuffed in the old-fashioned way. The pike perch is cleaned of scales, the gills and eyes are removed from the head, and cuts are made on the back on either side of the dorsal fin from the head to the end of the abdominal cavity, cutting the costal bones. After this, the spine is broken out along with the fin and the fish is gutted through the resulting hole. You will get a fish carcass with a cut on the back - a “boat”. The rib bones are carefully removed from the inside (you can leave them). The “boat” is stuffed with tel (with onion and egg), the cut is sewn up, the carcass is wrapped in a napkin and then cooked like stuffed tel pike.

No. 615. Fish cutlets and balls. Prepare fish mince with bread, form it into meatballs or cutlets, bread them in ground wheat breadcrumbs, fry them with fat or vegetable oil on both sides, heat them for 5-10 minutes in the oven and serve them with various side dishes.

Per serving: fish fillet 80, wheat bread 24, milk or water 32, salt, pepper, fat or vegetable oil 10-15, crackers 10.

No. 616. Chopped fish zrazy. The word “zrazy” came into our everyday life only in the 18th century, probably from the Polish language, but the dish itself has been known for a long time. The prepared body mass (as for cutlets) is formed into flat cakes about 1-1.5 cm thick, minced meat is placed in the middle, the meat is closed, the products are given an oval shape, breaded in breadcrumbs, fried in a frying pan with fat and brought to readiness in the oven. .

For minced meat: fresh mushrooms are peeled, cut into small pieces and fried with onions, or dried mushrooms are boiled, then chopped and fried with onions, salt and pepper are added. Zrazy is served with various vegetable side dishes or buckwheat porridge.

Per serving: fish pulp 80, wheat bread 24, milk or water 32, salt, pepper.

For minced meat: fresh mushrooms 30 or dry 10, fat 20.

No. 617. Telnoe (yarn zrazy). Prepare the meat mixture with bread and milk. Place minced meat on a towel moistened with water, form zrazy with sharp ends and give them a crescent shape. Then the zrazy is dipped in beaten egg, breaded in breadcrumbs, fried in a large amount of fat, and heated in the oven. Garnish with green peas and fried potatoes. Tomato sauce is served separately.

For minced meat: finely chop boiled mushrooms, add sautéed onions, chopped boiled eggs, parsley, ground crackers.

Per serving: fish (fillet) 80-90, wheat bread 24-25, milk 32-35.

For minced meat: onions 40, fat 5, fresh mushrooms 30, eggs 1/4 pcs., crackers 2, greens.

No. 618. Loaf of bread. Add melted butter and raw egg yolks to the prepared fish mince (body with bread and milk) and mix thoroughly. Then, stirring gently, add well-beaten egg whites. The mold is greased with oil, sprinkled with breadcrumbs, filled 3/4 of the height with the prepared mass and baked. You can grease the mold with oil, fill it with the prepared mass and cook it by placing it in boiling water or steam it.

Fish (fillet) 200, wheat bread 30, milk 50, eggs 1/2 - 1 pc., butter 10 and another 10 for lubrication.

No. 619. Imitation from body. The companions of the Patriarch of Antioch Macarius were amazed that during Lent they were treated to hams, chickens, and piglets made from fish, and so skillfully that it was difficult to distinguish them from the real thing. For “hams,” for example, the mass was prepared from the pulp of pike or pike perch with the addition of salmon fish with pink flesh, shaped accordingly, fried or baked.

V.V. POKHLEBKIN “National cuisines of our peoples”

BODY

According to the type of fillet used— whole or chopped— distinguish between solid and whole

and body tattered. For both types of fish, river and sea fish are used., and for

Whole body fish should not be taken especially large fish- preferably up to 30-35 cm long,

For body chop, you can use any fish, as well as ready-made fish fillets.

Cooking consists of two operations— preparing the body and boiling it in boiling water with

spices

WHOLE WHOLE

750 g fish, 2 tbsp. spoons of wheat flour, 0.5 onions, 0.5 parsley roots, 2-3 bay leaves

sheet, 7-8 black peppercorns, 0.25 h. tablespoons anise or fennel seeds, 2 hours spoons of salt with

on horseback, 1.25 liters of water.

1. Clean the fish from scales and fins, spread along the ridge into two halves, Not

removing the skin, Remove each half from the bones and roll tightly into a roll.,

tie with thread, so as not to turn around. Roll the rolled fish halves well in

flour and place tightly in a gauze or calico napkin or a special bag, tight

having tied it with a harsh thread or twine.

2. Prepare salted boiling water with onions and spices and put the body in it

napkin for 15 minutes.

3. Let the body cool in a napkin 5 minutes , then remove and serve warm with those

or side dishes, like boiled fish(see above ). Can be served cold with

hell, Why put it in the cold first and let it harden?.

BODY SHAPPED

500 g fish fillet, 1 egg, 2 onions, 1 tbsp. spoon of dill, 0.5 tsp. spoons of black

ground pepper, 2 tbsp. spoons of wheat or rye flour, 1 tbsp. spoon of parsley, 0.5 h.

spoons of body salt, 2 hours spoons of salt for decoction, 1 liter of water.

Chop the fillet into pieces no larger than 0.5 x 1 cm, mash with a wooden spoon,

mix with finely chopped onion and spices, then add the beaten egg, 1 tbsp. spoon

flour, mix everything into a homogeneous mass, shape it into a thick sausage, roll in

remaining flour and wrap tightly with a napkin(gauze, calico, linen), bandaged with a harsh

thread or twine. Boil the same way, as whole body.

BODY ROAST

Telnoye can not only be boiled, but also fry. For this purpose, from body mass(cm .

recipe above) you need to form small meatballs, roll them in flour(best served in rice)

and fry in a saucepan or deep frying pan in vegetable oil. Serve with

lemon and fried potatoes.