Fish hake: benefit and harm, recipes for hake dishes

The fish, the hek, the benefit and harm to which will be considered in this article, refers to the marine predators of the family of the codbloods of the cod-fish. And to a person far from the classification of biological species, this inhabitant of the oceans is known for its accessibility. Thanks to the huge population of hake, this industrial fish is sold everywhere and at fairly low prices. Therefore, the heck is a frequent guest on the tables of all people, no matter how far from the sea coast they live. However, deep into the continent this fish is already frozen. But by the way, the fresh hek quickly deteriorates and loses its smell. Therefore the carcasses after the catch are subjected to shock freezing. So the fish does not lose its useful properties. And there are many of them. To familiarize yourself with them, as well as to find out what kind of health hazard the heck is in you, read this article.

The main rival of pollock

Most buyers of frozen fish hardly know the difference between these two species. And it is obvious. The pollock is only ahead of the hake in one: its price is even more affordable for a budget buyer. However, gourmets consider the hero of this article more tasty and juicy. In the culinary plan, the heck is also preferable to pollock. This fish is easily cut and cleaned, and the bones as if want to jump out of the carcass. The hedge does not crack in the pan like pollock, it does not dry out in the oven, it can be stewed, boiled ... Yes there: this fish can devote even a whole culinary book. In defense of pollock, it can only be said that his liver is an exquisite delicacy rich in vitamin A. But more rich in nutrient proteins and trace elements is still a fish of the hake. The benefits and harms of this food product will be disclosed below. For now, let's say that a hake lives in salty oceans. Sometimes there are individuals of a length of one and a half meters, but for commercial catch fish in thirty-forty centimeters are more preferable. On sale there are both carcases and fillets.

Fish Hake: Benefit and Harm

The main distinguishing feature of this marine creature is easy digestibility by the body. Therefore, even small children can eat hake. This fish contains only eighty-six calories. The ideal product of dietary nutrition! The meat of this fish "under the string" is full of useful trace elements. These are phosphorus, iodine, zinc, iron, magnesium, potassium, fluorine and others. Of the vitamins in the hake, A, the entire ruler B, C, E and PP are contained. You will be surprised, but in this budget product there is a sufficient amount of unsaturated fatty acids, including omega-3.

Who is suitable for eating fish? The benefits and harms of the product are due to its composition. First of all, a steamed hick must be a frequent dish for those who have endocrine disruptions. A large amount of iodine is useful for the thyroid gland. Diabetics, too, should often eat hake, because its fillets and caviar reduce the level of sugar. Fish will become a cure for nervous system disorders. But who should refrain from frequent use of hake, so it's people with high acidity of the stomach, as well as those who suffer from constipation. And do not forget: any sea fish can cause an allergic reaction.

How to choose a carcass, how to cook?

Hake is sold frozen. But unscrupulous implementers are doing this trick with this fish. They repeatedly bring it to room temperature, and then again freeze. As a result, moisture absorbs into the fibers, and the heck becomes almost twice as heavy. When choosing a carcass should be guided by a reasonable ratio of its size and weight. Because with repeated freezing, the meat becomes like an unstructured and sluggish bad taste. But the fish should still be covered with ice icing, otherwise it will dry out after heat treatment, without taste and smell. What dishes and how to cook? Hake because of the ease of filing is ideal for fish cutlets. The stuffing from it turns out gentle. When cooking (steamed or in water), the hake is served with some fat sauce.

Tushim fish

Cut the cooked hake carcass into portions. Sprinkle with seasoning and leave for a quarter of an hour. In another bowl we make sauce. Pour a glass of sour cream and milk, add two eggs. Solim, season with pepper. Pour vegetable oil on a frying pan with high sides or in a saucepan. Hake we pour in flour and fry for ten minutes. Then turn the fish and add finely chopped onions (to taste). Fry for another seven minutes. Then we pour in sauce, reduce fire, cover the saucepan / frying pan. In an hour you will have a delicious stewed fish hake. Serve the garnish with mashed potatoes.

Fry fish

Because of the excess moisture in the thawed hake, he can behave like a firecracker in a frying pan: he starts to hiss, shoot with hot fat. To prevent this from happening, you need to take care to roll up the fish in the "shell" - claret. To do this, mix the egg with a glass of milk. Add on a tablespoon of flour and starch, fragrant herbs, salt. We stir. Let's pour a spoonful of vodka - so the claret becomes more airy. We put a frying pan on the fire, pour a rather large amount of vegetable oil. Done the fish in flour. Then, prick a piece on the fork, dip it in a batter and place it in the deep-fryer. Fish hake roast should lie a little on paper towels to stack excess fat.