Baltic herring: the benefits and harm to the person, caloric value

Salak is one of the species of Atlantic herring that lives in the Baltic Sea and in some lakes in Sweden. The article describes the fish of Baltic herring - the benefit and harm to the person, caloric content.

Description

In length the fish reaches 20 cm, its weight is 25-50 g, but there are also giant specimens up to 37.5 cm and weighing up to 100 g. The largest Baltic herring, weighing 1.5 kg, was caught by local fishermen in the Gulf of Finland in 1959.

In appearance it is very similar to the Atlantic herring, they are distinguished by the number of vertebrae and by the size of the fish itself. The Baltic herring has an elongated body of silvery color, the back is dark.

The source of food is mainly small crustaceans, zooplakton, larvae and fish fry. Baltic herring lives to 11 years (on average 7-8), forming small flocks in the upper layers of the water.

They reach sexual maturity at the age of 2-3 years. They reproduce in spring, summer and autumn, vymyotyvaya 10.5 thousand small eggs on hard ground near the shore. After spawning, the Baltic herring swims deep into the seas, away from the shore.

They catch the Baltic herring all year round. There is fish in the net, various traps and seines. Most of the catch goes to making canned food (this fish is often given out for "sprats in oil") and preserves, while the other is sold both in chilled and frozen form.

How to prepare Baltic herring

Delicious fish - herring, the benefits and harm of it are described in the article. It can be fried, baked in sour cream, smoked and salted.

This undiscovered fish is a favorite national dish of Swedish and Finnish cuisine. In Sweden at the end of August, the season of surfacing starts - cooking sour Baltic herring, which is subjected to long fermentation. This delicacy is spun into tin cans, which eventually swell, then open them in the open air and eat with bread, butter, potatoes and onions. In Holland, its taste qualities are so appreciated that an annual festival is held, where they offer to taste this ordinary-looking fish. In Russia, the herring is preferred to eat in a smoked form.

There can be differently prepared herring. The benefits and harms of it depend on the method of cooking. In order to preserve as much as possible nutritious and healthy substances in the fish, you need to cook it for a couple or bake in the oven. When eating smoked, dried or salted fish, it is important to know that its nutritional value in this form is significantly reduced, but the benefits remain the same.

Salak: calorie content, benefits

The energy value of 100 grams of Baltic herring is about 125 calories, which allows it to be considered a low calorie. 25.3% of it is fat, 74.2% - proteins, the remaining 0.5% belongs to carbohydrates.

Despite the fact that the fish is small in size, the herring contains many vitamins and amino acids essential for our body, omega-3 fatty acids, which only confirms its useful qualities.

Salaka: benefits and harm to the body

Omega-3 fatty acids, like any other substances, carry both benefit and harm. Their useful properties can be listed endlessly, here are some of them: increasing immunity, normalizing the nervous system, lowering blood pressure, providing anti-inflammatory and analgesic effects, improving stress resistance, memory and attention. In addition, these acids play a crucial role at the very beginning of the development of the fetus during the mother's pregnancy, as they reduce the risk of developing neurological diseases in the child. Teenagers also need to eat foods containing these acids, as they will help with violations of the hormonal background (pimples, brittle nails and hair). It is extremely important for people with joint diseases to take the necessary amount of omega-3.

But, unfortunately, these fatty acids can harm a person's health if they are abused. They can cause severe allergies and exacerbations in people with liver and kidney disease, and can also increase blood pressure.

Also in the herring contains a lot of macro- and microelements, such as sulfur, calcium, potassium, zinc, phosphorus, iron, iodine, manganese, chromium, sodium, magnesium. In large quantities, cobalt, fluorine and copper. And a huge amount of vitamins A, B1, B2, C, D, E and PP.

How to cook this fish correctly

Nutritionists recommend eating Baltic herring, like any other fish, but it is important to know how to cook it properly. For those who follow a diet, you can try baking fish in the oven with vegetables and greens, eating with boiled rice. Or you can extinguish the Baltic herring with carrots, tomatoes, celery and onions, which will also preserve its useful properties. The rest of the lovers can eat deliciously to offer a herring of spicy salting, marinated or simply fried in oil. And of course, beer lovers can be pampered with fish of both cold and hot smoking.

How to choose the right Baltic herring

Salak, the benefits and harms of which are described in the article, should be uniform color, if smoked, then from all sides. Also, it should have its own fishy smell, if it does not smell, then it stays on the counter. Vacuum packaging should be sealed to keep a delicious fish inside.

Salak, although small and unprepossessing in appearance, is very useful. The main thing is to buy it fresh and properly cook it.