Star News
Muskrat meat: taste, calories, benefits and harms, cooking features. About the great benefits of meat Is it possible to eat muskrat
Muskrat belongs to the class of rodents, and even living in the water. Perhaps that is why most of us have formed a strong prejudice against these animals in terms of eating their meat. Meanwhile, in the countries of South America, muskrat meat is considered a delicacy, and the locals even affectionately call it "water rabbit".
We offer those who are not afraid of culinary experiments to learn more about the benefits and harms of muskrat meat in order to possibly change their mind and include this exotic product in their diet. Perhaps the information below will seem interesting even to food conservatives who do not even think about taking a step away from established food traditions.
The myth of the dirty animal
One of the main arguments against the use of muskrat meat in cooking is that it is a "dirty" animal. This is affected by the fact that the muskrat is a rodent, and all animals of this species have a certain image. In fact, in relation to the muskrat, he has little in common with reality, just as there is little in common between the muskrat and the mouse or the ordinary rat.
- Firstly, the muskrat is a water rodent with all the consequences.
- Secondly, the diet of these animals consists exclusively of plants. No waste and fell, as some "specialists" believe, who have never seen a single muskrat in their life.
- Thirdly, these are very clean animals, and if you had a chance to witness how a muskrat washes its food before taking it into your mouth, you would be convinced of this.
So, all this talk about a dirty animal is a pure myth and, talking about the benefits and harms of muskrat meat, you should not take it into account.
Muskrat meat in cooking
As already mentioned, in the culinary book of the peoples of South and North America, the muskrat occupies a worthy place. In appearance, the meat of this animal is very similar to rabbit meat. The only difference is a darker and more saturated color, which is explained by the content of a large amount of muscle hemoglobulin in the tissues.
As for the taste of the muskrat, in this sense, its meat is something between a wild bird and the same rabbit or hare. That is, the taste, of course, is specific, one might say, for an amateur and a connoisseur. But here it must be noted that the final result of cooking, as well as the benefits and harms of muskrat meat, largely depends on how correctly it is done.
It is best to cook the muskrat on the grill or in the oven, but so that the meat does not become tough, it is recommended to pre-boil it - hold it for at least an hour in lightly salted water over very low heat. If the meat is planned to be fried, then it is advisable to marinate it with spices a few hours before. In general, it should be noted that properly cooked muskrat meat goes well with any traditional sauces.
Beneficial features
If we consider muskrat meat from the point of view of its potential for organizing diet food, then, first of all, it should be noted its excellent digestibility by the human body. According to this indicator, it surpasses even rabbit meat, which in traditional nutrition is considered the recognized leader and unattainable record holder in terms of ease of digestion.
In this regard, muskrat meat can and should be included in the diet of people whose body is weakened by long-term illnesses or for some other reason, for example, in the postoperative period. It can also be useful in diseases digestive system.
It is especially necessary to emphasize the fact that not only meat, but also muskrat fat is easily digested. The fact is that it melts and begins to decompose already at a temperature of about 30 degrees, which distinguishes it favorably from pork or lamb fat. In addition, muskrat fat contains many unsaturated acids, which are very useful for our body, since they are not formed in it naturally. At the same time, they are practically absent in pork, lamb or beef fat.
Another advantage of muskrat meat is its high protein content. Their concentration in muscle fibers reaches 18-21%, which is an order of magnitude higher than in traditional types of meat. Moreover, most of the proteins from muskrat meat belong to the category of complete ones, which is also very important.
And, finishing the conversation about the benefits and harms of muskrat meat, for those who, even after reading this material, still shake their heads and repeat: “it's a rat, fu”, let's give an example of the prejudices of the past, which you will find it difficult to believe. For example, some 200 years ago, Siberian residents disdained hare, and in the Kuban they considered crayfish to be the fiends of hell, and therefore they could not even think about eating them. And even potatoes once brought from America did not immediately take root in the gardens and tables of the Russian layman. What about today? So do not be so persistent and tinny.
krasmeat.ru
Muskrat meat - benefits and harms
In many countries, muskrat meat is a delicacy and is very expensive. Muskrat dishes can be found in the most sophisticated restaurants. In our country, the meat of this rodent is not so popular and few people know about its benefits and taste.
Myths about muskrat meat
Many residents of our country consider muskrat meat to be “dirty”, since the animal lives in water and is also a rodent. However, this is just a myth that does not have a single compelling argument and reason:
- The muskrat is a very clean animal, devoting a lot of time to cleaning food before eating,
- The muskrat feeds mainly on plant foods, the proportion of food of animal origin in its diet is negligible,
- The muskrat categorically does not eat carrion, any kind of waste, spoiled food.
Animal meat is not only one of the cleanest and safest, but also healthy.
The only point that needs to be taken into account when preparing is the competent removal of the near-anal musk glands.
It is these glands that are responsible for the release of odorous secretions, and if they are removed incorrectly, the meat may acquire a not very pleasant aftertaste. However, in this case, there is a way out - soak the meat for several hours and periodically change the water. Muskrat tastes more like a rabbit, although some fans of this game claim that the taste is closer to duck.
Beneficial features
Muskrat meat is quite healthy and belongs to the diet. In many respects, muskrat meat surpasses even rabbit meat, which many nutritionists consider the best dietary meat. That is why in some European countries, as well as in the USA and countries of South America, doctors strongly recommend eating muskrat meat to people suffering from:
- digestive problems,
- problems with the heart system
- improper metabolism,
- diabetes,
- excess weight.
In addition, the meat of this aquatic rodent is very useful for people who have undergone surgery or are weakened by long-term diseases of a very different nature.
Muskrat meat cannot be classified as fatty, but even its fat is well and quickly absorbed. The melting point of fat is low - only thirty degrees, so by the end of cooking there is no trace of rare streaks. Animal fat contains a lot of various acids that are not formed in the human body, but are very useful. In addition to acids, muskrat meat contains a large amount of protein. In the muscle fibers of the animal, the protein content can reach twenty percent, which is much higher than that of lamb, pork, beef, and even rabbit meat. It is also important that most of the protein belongs to the type of complete.
Do not forget about the benefits of muskrat meat for men. In Eastern medicine, animal meat is a very strong aphrodisiac and is sold in many stores in dried form.
Regular consumption of protein-rich and pure meat of this small animal can permanently relieve many male problems associated with potency.
Use in cooking
In Europe and the USA, muskrat meat is served as a delicacy. It is cooked with various sauces, served on a bed of vegetables, with wild rice, stewed, fried and grilled. In our country, the meat of the animal is known mainly to hunters and fishermen, for whom it is not difficult to catch this animal.
Hunting recipe for cooking muskrat
The hunting recipe is the simplest.
- a carcass or two muskrats, previously cut into portions,
- several bulbs,
- several root vegetables of carrots,
- Bay leaf,
- a few tablespoons of mayonnaise,
- salt,
- black pepper,
- chopped fresh herbs.
Before cooking, the carcass must be washed well, and it is better to soak for several hours in water, and cut into small portions. Onions are cut into rings, carrots can be grated on a coarse grater. In a pan with a thick bottom or in a cauldron, onions, carrots and pieces of muskrat are fried until an even golden crust is formed. Mayonnaise, salt and spices are added, the cauldron is covered with a lid. The dish is stewed over low heat for about 20 - 25 minutes. The finished dish is sprinkled with fresh herbs. You can serve boiled potatoes or mashed potatoes, rice, any vegetables as a side dish.
Many cook muskrat meat according to this recipe, changing only the recipe of the preparatory process. Before cooking - muskrat can be marinated for an hour and a half with kiwi. For the marinade, you will need a few ripe kiwi fruits, a little salt and olive oil (if desired). Kiwi is cut into rings and laid out in a container with meat. Mixes well. Salt and a couple of tablespoons of oil are added. Kiwi juice makes the meat soft, eliminates any unpleasant odors. Unlike vinegar, kiwi marinade does not break down meat fibers, does not add any harsh aroma and taste.
Muskrat meat in cream
For cooking you will need:
- kilogram of muskrat meat,
- 55 ml oil
- lemon juice - three large spoons,
- about a hundred grams of finely chopped garlic cloves,
- a little ground ginger
- on the tip of a knife - ground nutmeg,
- a few peas of multi-colored pepper (white, black, pink),
- salt,
- medium cabbage head,
- a few medium bulbs
- ten percent cream - about 300 ml.
First you need to prepare the marinade - for this, the oil is whipped (you can use a whisk or a blender) with garlic and spices until smooth. The carcass of the muskrat must first be beaten off. Cut the onion into rings and put on the bottom of the baking dish. Meat is laid out on top of the onion and poured with ready-made marinade. Any wooden plank is placed on top and a load is placed. The minimum marinating time is two hours. After the time has elapsed, the meat is removed from the mold, and the bottom is covered with cabbage leaves. Pieces of meat are laid out on cabbage. Everything is covered in cream. Next, the muskrat should be salted and covered with another layer of cabbage leaves. Be sure to close the mold with a lid. It is stewed in the oven at a temperature of 120 -130 degrees for about two hours.
Muskrat stewed with vegetables
For cooking you will need:
- muskrat carcass, weighing about 500 - 700 grams,
- about 450 grams of finely chopped cabbage leaves and grated carrots,
- medium bulb,
- tomato and sweet pepper,
- 120 grams of fat sour cream,
- 50 grams of butter,
- salt,
- a mixture of black, white, red pepper,
- Bay leaf,
- vegetable broth.
Rinse the carcass well, cut into portioned pieces, salt and sprinkle with a mixture of spices (you can add any to your liking) and fry in a deep frying pan with a thick bottom until golden brown. Then the pieces need to be placed in a duck dish, put grated carrots, cabbage, onion cut into rings, sliced tomato and sweet pepper, a few bay leaves on top. Salt and pepper again. Put sour cream on top and pour everything with hot broth so that the broth covers all the contents by about half. If desired, you can use hot water instead of broth, but the taste will be less intense. Put the ducklings in the oven preheated to 180 degrees and simmer for about 35-46 minutes. You can serve with any vegetable side dish or rice, as an independent dish.
nalugah.ru
Cooking Muskrat. / Field kitchen / Not to be lost
P.S. This is copy paste.
- LD76,
- Otto,
- plandex,
- nord,
- bobby,
- bdfypf,
- Kopar,
- max2008a,
- Tramp,
- alexsan,
- Mr_Rebalko,
- dragonlord,
- michael_bear,
- myafka,
- USTIN,
- X-LEV-X,
- land-user,
- Kuznec,
- breeze,
- DimHesse,
- Mammoth
nepropadu.ru
Fried muskrat
For the first time I write about food, do not kick too much :)
To cook fried muskrat with onions, as in my case, you need:
Muskrat - 1 pc.
Onions - 3-4 pcs.
Mayonnaise - 2 tablespoons.
Spices, salt - to taste, as you like.
So, let's begin.
1. We cut the carcass, soak the meat, remove all unnecessary and cut the onion into portions, cut the onion into rings.
2. Pour vegetable oil into the pan, do not regret it, heat the oil and lay out our pieces.
3. Fry until golden brown, salt, pepper and spread the onion and fry it until golden brown.
4. As the onion is gilded, add mayonnaise, stir, and cover with a lid.
5. We wait 5-10 minutes and serve.
Garnish on request.
Enjoy your meal!
Those who are skeptical about eating muskrats are very in vain, the meat is very tender, something between a rabbit and a chicken.
Friends came, died in 5 minutes :)
Iskitim.Novosibirsk.
They say the muskrat has delicious meat. How to cook it correctly? and got the best answer
Answer from Marina marina[guru]
For most people, conservatism is characteristic in general, and food - in particular. And that's right, I guess. Previously, people did not have the knowledge to assess the harm, danger or, conversely, the usefulness of a particular product. Therefore, they were based on customs, sometimes prejudices, which were then fixed in various cults. So, the faithful Cossacks in the Kuban in the old days did not eat crayfish, the Siberian Cossacks did not eat hares. Meanwhile, now everyone already eats them and even considers them delicacy food.
Probably, many objects that are not yet traditional will take their place in the culinary register. This may be a muskrat, for example. This herbivorous (mainly) animal has long been acclimatized and is now widely distributed in our country. Not so long ago, he was subjected to severe fishing pressure due to the demand for their skins, when it was fashionable to wear hats with earflaps made from this fur. The fashion has long passed, it has become economically unprofitable to extract skins, however, the animal has not gone anywhere and even multiplied well in its characteristic lake, pond, and swampy lands.
Muskrat meat is soft, tender, properly cooked, reminiscent of chicken or rabbit meat. There is nothing complicated and tricky in its preparation, everything that has been written and written on this site in relation to beaver meat can be safely attributed to the muskrat, with the caveats that the animal is much smaller, the meat is more tender and is cooked easier and faster.
Answer from Yoman Samorukov[guru]
Just like rat meat, they are related...
Answer from Destino[guru]
Yes, the meat of all rats is delicious! And you can cook in different ways, even put on a barbecue!
Answer from Maria[guru]
Muskrat meat - for those who understand For most people, conservatism is typical in general, and food - in particular. And that's right, I guess. Previously, people did not have the knowledge to assess the harm, danger or, conversely, the usefulness of a particular product. Therefore, they were based on customs, sometimes prejudices, which were then fixed in various cults. So, the faithful Cossacks in the Kuban in the old days did not eat crayfish, the Siberian Cossacks did not eat hares. Meanwhile, now everyone already eats them and even considers them delicacy food. It is likely that many objects that are not yet traditional will take their place in the culinary register. This may be a muskrat, for example. This herbivorous (mainly) animal has long been acclimatized and is now widely distributed in our country. Not so long ago, he was subjected to severe fishing pressure due to the demand for their skins, when it was fashionable to wear hats with earflaps made from this fur. The fashion has long passed, it has become economically unprofitable to obtain skins, but the animal has not gone away and even multiplied well in its characteristic lake, pond, and swampy lands. Muskrat meat is soft, tender, properly cooked, reminiscent of chicken or rabbit meat. There is nothing complicated and tricky in its preparation, everything that was written and written on this site in relation to beaver meat can be safely attributed to the muskrat, with the caveats that the animal is much smaller, the meat is more tender and it cooks easier and faster. Here, in fact , and that's it. Feel free to try.
"Sea buckthorn - pantry of the Sun" this is a health library, which contains the best recipes of traditional medicine, describes the healing properties of medicinal herbs and medicinal plants, reveals the secrets of medicinal folk remedies and provides the recipe for herbal preparations, mixtures. A separate section of the library is dedicated to . It describes the symptoms of major diseases and ailments, gives recommendations from specialists in the treatment of various diseases and diseases with herbs, systematizes extensive knowledge of traditional medicine, herbal medicine and herbal medicine. The most popular medicinal plants, as well as a description of vitamins, vital micro and macro elements are highlighted in a separate section. In addition, the site contains drugs used both in traditional medicine and those used in homeopathic practice. Additionally, you can read on-line or on traditional and alternative medicine, reference literature on useful and healing properties medicinal plants, medical encyclopedias, advice from traditional healers, herbalists. At the numerous requests of our readers, a section has been opened, and an opportunity has been given to evaluate.
Remember! Medicinal plants are not an alternative to medicines and medicines. Often they are classified as biologically active additives and sold through phyto-pharmacies. Do not self-medicate, before using medicinal plants, be sure to consult your doctor!
Muskrat belongs to the class of rodents, and even living in the water. Perhaps that is why most of us have formed a strong prejudice against these animals in terms of eating their meat. Meanwhile, in the countries of South America, muskrat meat is considered a delicacy, and the locals even affectionately call it "water rabbit".
We offer those who are not afraid of culinary experiments to learn more about the benefits and harms of muskrat meat in order to possibly change their mind and include this exotic product in their diet. Perhaps the information below will seem interesting even to food conservatives who do not even think about taking a step away from established food traditions.
The myth of the dirty animal
One of the main arguments against the use of muskrat meat in cooking is that it is a "dirty" animal. This is affected by the fact that the muskrat is a rodent, and all animals of this species have a certain image. In fact, in relation to the muskrat, he has little in common with reality, just as there is little in common between the muskrat and the mouse or the ordinary rat.
- Firstly, the muskrat is a water rodent with all the consequences.
- Secondly, the diet of these animals consists exclusively of plants. No waste and fell, as some "specialists" believe, who have never seen a single muskrat in their life.
- Thirdly, these are very clean animals and if you had a chance to witness how a muskrat washes its food before taking it into your mouth, you would be convinced of this.
So, all this talk about a dirty animal is a pure myth and, talking about the benefits and harms of muskrat meat, you should not take it into account.
Muskrat meat in cooking
As already mentioned, in the culinary book of the peoples of South and North America, the muskrat occupies a worthy place. In appearance, the meat of this animal is very similar to rabbit meat. The only difference is a darker and more saturated color, which is explained by the content of a large amount of muscle hemoglobulin in the tissues.
As for the taste of the muskrat, in this sense, its meat is something between a wild bird and the same rabbit or hare. That is, the taste, of course, is specific, one might say, for an amateur and a connoisseur. But here it must be noted that the final result of cooking, as well as the benefits and harms of muskrat meat, largely depends on how correctly it is done.
It is best to cook the muskrat on the grill or in the oven, but so that the meat does not become tough, it is recommended to pre-boil it - hold it for at least an hour in lightly salted water over very low heat. If the meat is planned to be fried, then it is advisable to marinate it with spices a few hours before. In general, it should be noted that properly cooked muskrat meat goes well with any traditional sauces.
Beneficial features
If we consider muskrat meat from the point of view of its potential for organizing dietary nutrition, then, first of all, it should be noted its excellent digestibility by the human body. According to this indicator, it surpasses even rabbit meat, which in traditional nutrition is considered the recognized leader and unattainable record holder in terms of ease of digestion.
In this regard, muskrat meat can and should be included in the diet of people whose body is weakened by long-term illnesses or for some other reason, for example, in the postoperative period. It can also be useful in diseases of the digestive system.
It is especially important to emphasize the fact that not only meat, but also muskrat fat is easily digested. The fact is that it melts and begins to decompose already at a temperature of about 30 degrees, which distinguishes it favorably from pork or lamb fat. In addition, muskrat fat contains many unsaturated acids, which are very useful for our body, since they are not formed in it naturally. At the same time, they are practically absent in pork, lamb or beef fat.
Another advantage of muskrat meat is its high protein content. Their concentration in muscle fibers reaches 18-21%, which is an order of magnitude higher than in traditional types of meat. Moreover, most of the proteins from muskrat meat belong to the category of complete ones, which is also very important.
And, finishing the conversation about the benefits and harms of muskrat meat, for those who, even after reading this material, still shake their heads and repeat: “it's a rat, fu”, let's give an example of the prejudices of the past, which you will find it difficult to believe. For example, some 200 years ago, Siberian residents disdained hare, and in the Kuban they considered crayfish to be the fiends of hell, and therefore they could not even think about eating them. And even potatoes once brought from America did not immediately take root in the gardens and tables of the Russian layman. What about today? So do not be so persistent and tinny.
In many countries, muskrat meat is a delicacy and is very expensive. Muskrat dishes can be found in the most sophisticated restaurants. In our country, the meat of this rodent is not so popular and few people know about its benefits and taste.
Many residents of our country consider muskrat meat to be “dirty”, since the animal lives in water and is also a rodent. However, this is just a myth that does not have a single compelling argument and reason:
- The muskrat is a very clean animal, devoting a lot of time to cleaning food before eating,
- The muskrat feeds mainly on plant foods, the proportion of food of animal origin in its diet is negligible,
- The muskrat categorically does not eat carrion, any kind of waste, spoiled food.
Animal meat is not only one of the cleanest and safest, but also healthy.
The only point that needs to be taken into account when preparing is the competent removal of the near-anal musk glands.
It is these glands that are responsible for the release of odorous secretions, and if they are removed incorrectly, the meat may acquire a not very pleasant aftertaste. However, in this case, there is a way out - soak the meat for several hours and periodically change the water. Muskrat tastes more like a rabbit, although some fans of this game claim that the taste is closer to duck.
Beneficial features
Muskrat meat is quite healthy and belongs to the diet. In many respects, muskrat meat surpasses even rabbit meat, which many nutritionists consider the best dietary meat. That is why in some European countries, as well as in the USA and countries of South America, doctors strongly recommend eating muskrat meat to people suffering from:
- digestive problems,
- problems with the heart system
- improper metabolism,
- diabetes,
- excess weight.
In addition, the meat of this aquatic rodent is very useful for people who have undergone surgery or are weakened by long-term diseases of a very different nature.
Muskrat meat cannot be classified as fatty, but even its fat is well and quickly absorbed. The melting point of fat is low - only thirty degrees, so by the end of cooking there is no trace of rare streaks. Animal fat contains a lot of various acids that are not formed in the human body, but are very useful. In addition to acids, muskrat meat contains a large amount of protein. In the muscle fibers of the animal, the protein content can reach twenty percent, which is much higher than that of lamb, pork, beef, and even rabbit meat. It is also important that most of the protein belongs to the type of complete.
Do not forget about the benefits of muskrat meat for men. In Eastern medicine, animal meat is a very strong aphrodisiac and is sold in many stores in dried form.
Regular consumption of protein-rich and pure meat of this small animal can permanently relieve many male problems associated with potency.
Use in cooking
In Europe and the USA, muskrat meat is served as a delicacy. It is cooked with various sauces, served on a bed of vegetables, with wild rice, stewed, fried and grilled. In our country, the meat of the animal is known mainly to hunters and fishermen, for whom it is not difficult to catch this animal.
Hunting recipe for cooking muskrat
The hunting recipe is the simplest.
- a carcass or two muskrats, previously cut into portions,
- several bulbs,
- several root vegetables of carrots,
- Bay leaf,
- a few tablespoons of mayonnaise,
- salt,
- black pepper,
- chopped fresh herbs.
Before cooking, the carcass must be washed well, and it is better to soak for several hours in water, and cut into small portions. Onions are cut into rings, carrots can be grated on a coarse grater. In a pan with a thick bottom or in a cauldron, onions, carrots and pieces of muskrat are fried until an even golden crust is formed. Mayonnaise, salt and spices are added, the cauldron is covered with a lid. The dish is stewed over low heat for about 20 - 25 minutes. The finished dish is sprinkled with fresh herbs. You can serve boiled potatoes or mashed potatoes, rice, any vegetables as a side dish.
Many cook muskrat meat according to this recipe, changing only the recipe of the preparatory process. Before cooking - muskrat can be marinated for an hour and a half with kiwi. For the marinade, you will need a few ripe kiwi fruits, a little salt and olive oil (if desired). Kiwi is cut into rings and laid out in a container with meat. Mixes well. Salt and a couple of tablespoons of oil are added. Kiwi juice makes the meat soft, eliminates any unpleasant odors. Unlike vinegar, kiwi marinade does not break down meat fibers, does not add any harsh aroma and taste.
Muskrat meat in cream
For cooking you will need:
- kilogram of muskrat meat,
- 55 ml oil
- lemon juice - three large spoons,
- about a hundred grams of finely chopped garlic cloves,
- a little ground ginger
- on the tip of a knife - ground nutmeg,
- a few peas of multi-colored pepper (white, black, pink),
- salt,
- medium cabbage head,
- a few medium bulbs
- ten percent cream - about 300 ml.
First you need to prepare the marinade - for this, the oil is whipped (you can use a whisk or a blender) with garlic and spices until smooth. The carcass of the muskrat must first be beaten off. Cut the onion into rings and put on the bottom of the baking dish. Meat is laid out on top of the onion and poured with ready-made marinade. Any wooden plank is placed on top and a load is placed. The minimum marinating time is two hours. After the time has elapsed, the meat is removed from the mold, and the bottom is covered with cabbage leaves. Pieces of meat are laid out on cabbage. Everything is covered in cream. Next, the muskrat should be salted and covered with another layer of cabbage leaves. Be sure to close the mold with a lid. It is stewed in the oven at a temperature of 120 -130 degrees for about two hours.
Muskrat stewed with vegetables
For cooking you will need:
- muskrat carcass, weighing about 500 - 700 grams,
- about 450 grams of finely chopped cabbage leaves and grated carrots,
- medium bulb,
- tomato and sweet pepper,
- 120 grams of fat sour cream,
- 50 grams of butter,
- salt,
- a mixture of black, white, red pepper,
- Bay leaf,
- vegetable broth.
Rinse the carcass well, cut into portioned pieces, salt and sprinkle with a mixture of spices (you can add any to your liking) and fry in a deep frying pan with a thick bottom until golden brown. Then the pieces need to be placed in a duck dish, put grated carrots, cabbage, onion cut into rings, sliced tomato and sweet pepper, a few bay leaves on top. Salt and pepper again. Put sour cream on top and pour everything with hot broth so that the broth covers all the contents by about half. If desired, you can use hot water instead of broth, but the taste will be less intense. Put the ducklings in the oven preheated to 180 degrees and simmer for about 35-46 minutes. You can serve with any vegetable side dish or rice, as an independent dish.
