Fish hake, whose benefits and harms will be consideredin this article, refers to the marine predators of the family of the deer cod group. And to a man far from the classification of biological species, this inhabitant of the oceans is known for its availability. Due to the huge hake population, this industrial fish is sold everywhere and at fairly low prices. Therefore, hake is a frequent guest on the tables of all people, no matter how far from the sea coast they live. True, inland, this fish gets already frozen. But by the way, fresh hake quickly deteriorates and loses smell. Therefore, the carcass after catch subjected to shock freezing. So the fish does not lose its beneficial properties. And there are a lot of them. To familiarize yourself with them, as well as to learn what dangers a health hazard poses a hake, read this article.
Pollack main rival
Most frozen fish buyers are unlikelyknow the difference between these two species. And it is obvious. Pollock ahead of the hake only in one thing: its price is even more affordable for the budget buyer. However, gourmets consider the hero of this article more tasty and juicy. In culinary terms, hake is also preferable to pollock. This fish is easily cut and cleaned, and the bones as if they want to jump out of the carcass. Hake does not crawl in a skillet, like pollack, does not overdry in the oven, it can be stewed, boiled ... Yes, there: you can devote at least an entire cookbook to this fish. In defense of the pollock, one can only say that its liver is an exquisite delicacy, rich in vitamin A. But the hake fish is richer in nutrient proteins and trace elements. The benefits and harms of this food will be disclosed below. For now, let's say that the hake lives in salty oceans. Sometimes there are individuals with a length of one and a half meters, but for an industrial catch fish of thirty to forty centimeters are more preferable. On sale there are both carcasses and fillet cut.
Fish hake: the benefits and harm
The main distinguishing feature of this marineInhabitant is easy digestibility by the body. Therefore, even small children can eat hake. This fish contains only eighty-six calories. An ideal diet food product! The meat of this fish "to the eyeballs" is full of useful trace elements. These are phosphorus, iodine, zinc, iron, magnesium, potassium, fluorine and others. Of the vitamins in the hake contains A, the entire line B, C, E and PP. 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 feeding fish hake?The benefits and harms of the product are due to its composition. First of all, steamed hake should be a frequent dish for those with endocrine disruption. A large amount of iodine is beneficial for the thyroid gland. Diabetics, too, should often feast on hake, because its fillets and caviar reduce sugar levels. Fish will be a remedy for nervous system disorders. But who should refrain from frequent hake use are people with high acidity of the stomach, as well as those who suffer from constipation. And do not forget: any marine fish can cause an allergic reaction.
How to choose a carcass, how to cook?
Hake is sold frozen.But unscrupulous distributors do this trick with this fish. They repeatedly bring it to room temperature, and then freeze again. As a result, moisture is absorbed into the fibers, and the hake becomes almost twice as heavy. When choosing a carcass should focus on a reasonable ratio of its size and weight. Because with repeated freezing, the meat becomes like a structureless and languid bad taste. But the fish should still be covered with icing, otherwise it will come out dry after heat treatment, without taste or smell. What dishes and how to cook? Hake because of the ease of filing is ideal for fish chops. Stuffing it turns out gentle. When boiling (steamed or in water) the hake is served with some fatty sauce.
Stew fish
Cut the cooked carcass hake into portionthe pieces. Sprinkle with seasoning and leave for a quarter of an hour. In another bowl make sauce. Pour in a glass of sour cream and milk, add two eggs. Salt, season with pepper. In a frying pan with high sides or in a saucepan, pour vegetable oil. Heck rolls in flour and fry for ten minutes. Then turn the fish over and add the finely chopped onion (to taste). Fry seven more minutes. Then pour in the sauce, reduce the heat, cover the saucepan / pan. In an hour you will have a delicious fish stew hake. Serve the mashed potatoes.
Fry fish
Due to excess moisture in a thawed hake, it canto lead yourself like a firecracker in the pan: it starts to sizzle, shoot hot fat. To avoid this, you need to take care to roll the fish into the "shell" - batter. To do this, mix the egg with a glass of milk. Add a tablespoon of flour and starch, herbs, salt. Stir. Let's pour in a spoon of vodka - so the batter will become more airy. We put the pan on fire, pour a fairly large amount of vegetable oil. Diced fish roll in flour. Then, chop a piece on a fork, dip it in a batter and put it in a deep-fryer. Fried hake fish should rest a little on paper towels to stack excess fat.
