Bird Families

Birds with a yellow belly: names, lifestyle


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The most beautiful photos of animals in the natural environment and in zoos around the world. Detailed descriptions of lifestyle and amazing facts about wild and domestic animals from our authors - naturalists. We will help you immerse yourself in the fascinating world of nature and explore all previously unexplored corners of our vast planet Earth!

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Common oatmeal

It is a rather small bird belonging to the bunting family. It is similar in size to a sparrow, but its tail is longer. The body length reaches up to 20 centimeters, the wingspan is up to 30 cm. In Russia, few people know this beautiful bird, since its habitat is Baikal and some regions of Siberia. It should be noted that common oatmeal has not only a yellow breast, but also a head. And one of the subspecies - yellow-throated bunting, which once lived in Primorye, also has a kind of crest.

The most real bird with a yellow belly is the male bunting. During the mating season, it is distinguished by feathers of golden yellow tones located on the head, belly, chest, cheeks and chin. On the chest there are numerous streaks of grayish-olive in the upper part and reddish-chestnut in the lower part. The back is grayish-chestnut with dark longitudinal streaks. The wings are brown. The beak is short but massive.

The female is generally similar to the male, however, her color is dimmer. Yellow tones have a slight greenish tint, and instead of brown, brown predominates. All young birds are similar to females. Buntings fly in waves, making several jerks.

Features of oatmeal

This amazing bird sings like a nightingale. The number of trills can often reach up to 300 species in one hour. Oatmeal in its musicality overtakes almost all known birds.

This bird feeds mostly on plant foods. Even in the summer, she does not pay any attention to insects. The diet consists of plantain seeds, oats, wheat, tree buds. And yet, oatmeal breaks the rules of its "fast". This only happens during the breeding season. The female needs better nutrition at this time. It feeds on spiders, wood lice and small slugs.

This bird with a yellow belly lives in the wild, and therefore its life expectancy is about 3 years. There are cases when individual specimens living in captivity lived up to 13 years.


Another bird from the bunting family lives in Northern Europe and Northern Asia. Its weight is 25 g, length - up to 17 centimeters, wingspan - 24 cm.

In its unusually bright color of plumage, the Dubrovnik resembles tropical birds. In summer, the head of males is almost black, the chest and throat are yellow. The back is brown, the belly is very bright - yellow. On the chest there is a narrow "collar" of chocolate shade. Females have a brownish tint, with a yellowish belly and dark streaks on the sides and back.

Typical habitats are river floodplains overgrown with bushes, as well as meadows and forest edges with dense and high forbs. For the winter, birds with a yellow belly fly to Southeast Asia. Her song is like sonorous flute whistles.


This rather beautiful bird with a yellow belly can be found not only in Russia. She lives in Central Asia and Europe.

The back of the tit is colored yellowish-green, the abdominal part is yellow. A wide black stripe runs along the chest and belly. It should be noted that the birds of this species of Central Asia have some differences - their plumage is mostly bluish-gray. The upper part of the head, throat, sides of the neck and part of the goiter of Russian tits are shiny black, and the head on the sides is white. The wings are grayish-blue with a transverse light stripe. The tail is almost black with a bluish tinge. For their family, these yellow birds are large. In length, they reach 13 cm, and their weight is about 20 grams.

The titmouse is not a migratory bird. It stays in its habitat for the whole winter, and only in extreme cold does it move closer to a person (it is easier to feed this way). For your information: in Russia in ancient times there was a decree that imposed a considerable fine on anyone who attempted the life of this beautiful bird.

Interesting Tit facts

There are many interesting facts related to this bird with a yellow belly (photo in the article).

  1. Often, tits prey on small dwarf bats (bats), poorly thinking and rather inactive after hibernation. The bird kills them with a blow to the head with its beak, and then eats all the insides.
  2. The titmouse is a sly bird. She herself does not make stocks of food for the winter, but she skillfully finds them from other birds.
  3. The most fearless and curious after forty are the tits. They may well attack even a person if there is a danger to their offspring. And at the same time, this bird can be safely hand-fed.
  4. The responsibilities of feeding and raising chicks are equally divided by titmates. These gray birds with yellow bellies quickly raise their kids on the wing.

Habitat and lifestyle of the titmouse

Tits like to live in deciduous forests, in thickets along the banks of reservoirs and rivers, in parks, gardens and groves.

This bird is considered to be sedentary, but it partially roams. This usually happens in late November and early December. They return to their homelands in February and early March. In the warm period of time they feed on insects, in the winter period - on seeds and buds of trees. Adult tits look very well at their chicks. They bring them food 31 times in one hour.

Yellow wagtail

This small bird with a yellow belly is the smallest representative of its kind. Its weight is approximately 17 g with a body length of about 16 cm.

The yellow wagtail (pliska) is a small slender bird belonging to the wagtail family. She lives in vast territories of Asia, Europe, Alaska and Africa. It stands out, like other types of wagtails, with a long tail, which it always shakes from side to side. A special feature is the bright yellow plumage in the abdomen of adult birds (especially in males). It can often be seen in a damp meadow or along the banks of water bodies. She usually sits on top of a stem of tall grass, constantly balancing her wide-spread tail.

Gray-green or gray-brown color of feathers on the back is typical for females and males, but females are slightly dimmer. Light-brown flight feathers are edged in the form of an ocher-colored strip. The tail is dark brown, with white-colored tail feathers along the edges. There are horizontal white stripes above the eyes. The legs are almost black.

Wagtail lifestyle and nutrition

This small bird with a yellow belly lives in bogs with shrubs and wet meadows, as well as in the lowlands of forests and in river valleys. The yellow wagtail almost never settles in the taiga, but lives along the banks of the taiga rivers. Their behavior is similar to that of white wagtails, but unlike the latter, yellow ones seek food not in the air, but on the ground, nimbly and dexterously moving along it. The diet includes small insects (flies, mosquitoes, butterflies, spiders, ants, bedbugs). In addition, this bird flies beautifully at low altitude.

The yellow wagtail is a migratory bird. Throughout the summer, she leads a nomadic lifestyle, and these movements begin immediately after the chicks begin to fly. From this moment, wagtails fly from place to place, and this continues until the period of departure for wintering. Birds migrate to the south (South and Central Africa), gathering in flocks. The flight height is 50 meters. The birds reach their wintering grounds by the beginning of November.


Birds are some of the most delightful living things on Earth. The variety of shades of plumage of birds living in natural conditions reaches incredible proportions. Among them, these small and wonderful birds with yellow bellies stand out quite adequately.

All birds with such a bright color are attractive but rare. Seeing a tit not in a picture, but with your own eyes is a very pleasant event, and watching oatmeal, wagtail and other similar rare birds is doubly joy.


Yellowtail or Japanese Lacedra is widespread along the coast of East Asia. This marine inhabitant is found off the coast of Primorye, Sakhalin, the Kuril Islands, Japan, Taiwan and Korea. Also, fish is found in the open part of the Pacific Ocean.

The body of the yellowtail is elongated, resembling a torpedo, slightly flattened from the sides. Covered with small scales. The head is rounded, conical. The mouth is large, semi-upper. The eyes are medium in size and have a yellowish tint. In the lateral line of the lakerda, there are about 200 scales.

There are two fins on the back of the fish. The first consists of 5–6 short, hard rays. The second - from almost 30 soft, stretches almost to the very tail. In the anal one there are 3 hard rays and 17–23 soft rays. Paired pelvic fins are located close to the head, almost under the pectorals.

The body color of an adult yellowtail is silvery-blue. The back is darker, the abdomen is almost white. A yellow stripe runs along the lateral line through the entire body. All fins are light yellow in color. Lacherda juveniles are distinguished by their striped silvery-greenish coloration.

Yellowtail can reach impressive size

Yellowtail is a medium-sized fish. An adult, under favorable living conditions, can grow up to 1.5 meters in length, while reaching a weight of 40 kg. Basically, in the catches of fishermen, there are specimens from 50 to 70 cm with a body weight of 5-10 kg, less often up to 20 kg. The life span of a lakerda is 10–12 years.


Lakerda is a predatory pelagic fish that, thanks to its torpedo-like body and the presence of a swim bladder, can move quickly, feeling comfortable at different depths. Thus, the yellowtail adapts to the horizon of finding its food.

The basis of his diet is small fish. He hunts horse mackerel, anchovies, mackerel, sardinella, dobara, herring and other marine life. Yellowtail juveniles that have not reached sexual maturity feed on zooplankton and also on fry that feed in the upper layers of the water.

During the year, the yellowtail schools carry out natural migrations. In the summer, from April to October, the fish move to the northern waters. And with the onset of cold weather, on the contrary, it shifts to warmer regions, where it hibernates, eating off in front of the spawn.

Yellowtail spawning takes place in the summer, in portions in several steps. One adult female spawns up to 200 thousand eggs per season. The fish roe is pelagic, therefore it becomes food for many other underwater inhabitants. Nevertheless, it ripens quickly, the young lakerda is gaining weight rapidly, grows up and is ready to give offspring already in the second year of life.

Despite its predatory nature, the yellowtail has enough natural enemies. It is hunted by underwater inhabitants, which are larger in size and are able to catch up with the lakerda. But his main enemy is a man who catches this fish in huge quantities.


Japanese lakedra is a valuable fish. It is caught both with amateur tackle and on an industrial scale. In addition, in the Land of the Rising Sun they are engaged in artificial breeding of hamachi. To do this, in the coastal zone, plots are fenced off with a grid or farms are organized on inland waters.

Yellowtail meat is considered a delicacy. It has a red hue, and tastes very much like tuna, moderately dense with a pleasant light aroma. It is best to hunt lacedra during the winter months, as it contains the most fat during this period.

Beneficial features

Storm meat is considered not only delicious, but also very healthy. It contains a lot of polyunsaturated fat, minerals and vitamins. Therefore, it is recommended for athletes, especially those involved in strength sports, bodybuilding, crossfit and fitness.

The energy value of yellowtail per 100 grams of meat is 240 kcal. Protein 21 grams. Fat 16 grams, with only 1.5 grams of saturated fatty acids. From mineral

  • substances:
  • potassium,
  • phosphorus,
  • calcium,
  • sodium,
  • magnesium,
  • zinc,
  • iron,
  • selenium.

Lacedra meat is rich in vitamins A, C, B9, IN12 and PP.

Cooking recipes

You can cook yellowtail in different ways. It is fried, stewed, salted, served raw. Its tender and juicy meat will not leave indifferent any gourmet. Below are the recipes for the preparation of this representative of the ichthyofauna, which any culinary specialist can implement.

Lakerda in the oven

To prepare this dish, we need one tempest carcass weighing from 2 to 4 kg, fresh dill and parsley, olive oil, two large lemons. It is advisable to get coarse sea salt, but in the absence of it, the usual one will do.

Yellowtail in the oven turns out to be incredibly soft and juicy

The recipe itself is presented below:

  1. The fish must be cleaned of scales, gutted, gills removed, then rinsed under running water.
  2. The greens should be finely chopped, stuffed with the belly of the carcass, sewn up or secured with toothpicks.
  3. Rub the carcass with salt.
  4. On both sides with a knife we ​​make several longitudinal cuts, where we insert lemon slices.
  5. Squeeze the juice out of the remaining lemon, mix it with olive oil and grease the fish carcass liberally.
  6. We put the carcass on a baking sheet and send it to the oven for 25-30 minutes.

The resulting dish turns out to be unusually tender and tasty.

Stewed yellowtail

For this dish, you need to take one kilogram carcass of lakerda, sun-dried tomatoes, lemon, leeks, pitted olives. You will also need refined vegetable oil, salt, dried herbs according to your preference - parsley, thyme, oregano, dill.

You can also use other vegetables for stewed yellowtail, such as carrots.

The cooking algorithm is below:

  1. The yellowtail carcass must be cleaned of scales, gutted, rinsed under running water.
  2. We separate the fillet from the ridge and bones, divide into portions.
  3. Chop the olives and cut the leeks into rings.
  4. Heat a deep frying pan, fry the fillets in vegetable oil for 2-3 minutes on each side.
  5. Put dried tomatoes, olives and onions in a frying pan, salt and sprinkle with herbs.
  6. Pour everything with lemon juice on top.
  7. Cover the speed with a lid and simmer the dish over low heat for about 20 minutes.

It is better to serve fish with a side dish of rice.

Hamachi nigiri

The national Japanese dish, distinguished by its simplicity of preparation and unforgettable taste.It will need sushi rice and fresh yellowtail meat. It is done like this:

  1. Boil the rice and put it on a tray as a base.
  2. Cut fresh hamachi into fillets and cut across into small pieces of the same size.
  3. We spread the fish pieces on a rice base.

Hamachi nigiri is a very simple and delicious dish

That's it, the dish is ready. It goes well with soy sauce. Lovers of spicy food can recommend it with wasabi.

Yellowtail Neapolitan

In order to cook this unusually tasty and tender meat, we will need, of course, fresh or frozen hamachi, onions, green peppers, tomatoes. From the spices we take ground black pepper, salt, basil. We also need tomato juice, parsley. The highlight of the dish is vermouth.

Neapolitan Lakerda - an exquisite and unique dish

The recipe is as follows:

  1. The fish must be cleaned, cut, rinsed under running water.
  2. Then we mill it and cut it into portions.
  3. We also chop the onion, peppers and tomatoes.
  4. Pour vermouth into a preheated deep frying pan or saucepan and fry the onion in it until golden brown.
  5. Now add the rest of the vegetables and spices to the pan. Simmer until soft.
  6. After that, put the fish in a frying pan, cover with a lid and simmer over low heat until tender.

Yellowtail prepared in this way is best served with vermouth.

Grilled yellowtail

To prepare this dish, we need lacherda fillet, salt, black and red ground pepper, powdered garlic, olive oil, tomatoes, and aluminum foil.

  1. The process of grilling fish is simple, as follows:
  2. Sprinkle the prepared fish fillet with pepper, salt, dry garlic and sprinkle with olive oil.
  3. We put it in the refrigerator for a couple of hours, letting it soak in spices.
  4. We divide the foil into pieces of 40 cm in size.
  5. Put the tomatoes, cut into rings, on foil, and put pieces of marinated fillet on top.
  6. Wrap the foil and place it on the preheated grill.
  7. We fry the fish for 30 minutes, not forgetting to turn it over.
  8. Then we unfold the foil, remove the rest of the tomato, and again "wrap" the fish.
  9. We fry it for 2 minutes on each side over high heat.

Grilled fish can be served with a side dish or separately

That's it, grilled yellowtail is ready. We remove it from the heat, let it stand for another 10 minutes, unfold the foil and serve it to the table. We choose the side dish at our discretion.

Yellowtail is a valuable fish that is renowned for its gastronomic qualities. There are many recipes for its preparation, and each can be easily implemented at home. Therefore, all lovers of fish dishes should try lakerda.

General information

Flounder is a marine fish that belongs to the flounder family. The strongly flattened body, as well as the eyes located on one side of the fish, are two of its most important differences. The eyes are most often on the right side. The body of the flounder is asymmetric with double coloration: the side with the eyes is dark brown with an orange-yellowish spot, and the “blind” is white, rough with dark spots. Flounder feeds on crustaceans and bottom fish. In commercial catches, its average length reaches 35-40 cm. The fertility of adult flounder individuals ranges from hundreds of thousands to ten million eggs.

How to choose

When choosing a flounder, pay attention to its smell; the fish should not have any extraneous odor. The freshness of the flounder can still be determined by pressing your finger on the surface of the skin, if the fish is fresh, the hole does not form or will fill up soon. You can also rely on the color of the gills, which should be pink.

How to store

It is best not to store the flounder, but cook and eat it immediately after purchase. But if there is such a need, then put the fish on a dish filled with ice, cover it with ice cubes on top and put it in the refrigerator on the lower shelf. So the flounder can be stored for no more than two days. In the freezer, the shelf life is up to four months.

Flounder in cooking

Dishes from this fish are indicated for inclusion in dietary meals. They enrich the body with nutrients and are easily absorbed.

In the therapeutic diet, flounder dishes will help the patient recover faster after a long illness or in the postoperative period. Fish meat has a beneficial effect on the respiratory, digestive and cardiovascular systems of the body.

Scientists have found that the increased content of omega-3 acids in the flounder accelerates the death of cancer cells.

The meat of this fish is very juicy and tender. But during cooking, a specific smell may appear, which can be prevented by removing the skin from the flounder. To facilitate the procedure, first remove the scales from the light side, then cut off the head and remove the insides. After that, cut off the tail and fins, and then, firmly grasping the dark skin near the tail cut, abruptly remove it.

Calorie content

This type of fish contains an increased amount of protein and a small amount of fat. 100 g of fresh flounder - 90 kcal. 100 g of boiled flounder contains 103 kcal, and the energy value of fried flounder is 223 kcal per 100 g. The fat content of flounder in this form increases significantly, and its excessive consumption increases the risk of obesity.

Nutritional value per 100 grams:

Proteins, grFat, grCarbohydrates, grAsh, grWater, grCaloric content, kcal

Dangerous properties of flounder

First of all, flounder should not be eaten by people who are allergic to protein in the meat of this fish. It can also harm people who have liver and kidney problems in large quantities.

Remember that fish can absorb some harmful elements from the water that can be harmful to health, such as mercury or heavy metals. Therefore, you must be sure of the high quality of the fish you buy. This should be the place where environmental tests are carried out to show the health status of the fish. It is especially worth keeping an eye on this if you are going to give meat to your child.

Learn how to catch flounder in the Baltic Sea in autumn from the video.