A fish


Hyuk often appears on our tables. This fish can not be called scarce, it is easy to buy in any supermarket at an affordable price. And this fact played a cruel joke with the heck: many underestimate its role for the body. And by the way, this is one of the best natural medicines for people with diabetes, thyroid disorders, prone to nervous disorders, in addition, a hake can even protect against cancer.

General characteristics

Hake (or hake) is a predatory marine fish from the cod family. It is easy to recognize by its black oral cavity, a narrow elongated carcass with silvery sides, and on a dark back, unlike other fish, there is only one fin. Adult fish usually weigh up to 3 kg and grow up to half a meter in length, although sometimes one and a half meter champions are also found.

In the waters of the oceans there are about a dozen varieties of hake. Hake - deep-sea fish that feel comfortable at 100 meters under water, and even swim to a depth of 1000 meters. Most of them live near continents in the Pacific and Atlantic oceans. Depending on the place of registration there are several varieties of hake. European - inhabit the waters from Norway and Iceland to the coast of Mauritania, are found in the Black and Mediterranean Seas. Silver - found near North America. Pacific (Oregon) - found from the Bering Sea to the Gulf of California. And also New Zealand - hold on the shores of New Zealand and Patagonia.

By the way, different types of hake differ not only in places of residence, but also in some external signs, although this almost does not affect the nutritional value of their meat.

Chemical composition and nutritional value

Hake meat is an easily digestible protein with high biological value. 100 g of fillet contains almost 19 g of protein and only within 1 g of fat. Fish meat is rich in vitamins A, E, C, group B. It has a lot of magnesium, phosphorus, copper, sodium, iodine, calcium, potassium, sulfur, manganese, iron, fluorine, zinc and some other useful components. This fish is useful as a source of unsaturated fatty acids important for humans, including from the omega-3 group. And with all this, 100 g of fillet contains no more than 86 kcal.

What is good for health

The fact that any fish is one of the most important products for people is a long-known and already generally accepted fact. But still, the chemical composition of different species of fish is slightly different, which means that the role for the body in such products can also be different.

Hake, for example, is considered the best choice for people with diabetes and extra pounds, because it contains a minimum of calories and prevents the accumulation of fats. For people with diabetes, hake is useful not only as a low-calorie diet product, but also because of the content of substances that help lower blood sugar. In addition, the mineral-vitamin complex contained in this product can be considered as an ideal combination for the thyroid gland, digestive organs, nervous system, mucous membranes and skin. The fillet of this fish has antioxidant and anti-cancer properties. And some of the components that make up the hake help cleanse the blood and remove toxic substances from the body.

Useful is not only meat, but also hake caviar.

Spanish researchers studied the chemical composition of eggs of 15 species of fish. It turned out that the most polyunsaturated fatty acids of the omega-3 type are found in hake, salmon, and pinagora caviar. This fact serves as an indisputable confirmation that hake caviar is extremely beneficial for humans. Thanks to omega-3, it protects against nervous disorders, diseases of the heart and blood vessels, improves the reproductive functions of the body, and prevents hypertension, diabetes and depression. And this is just, so to speak, the basic list of useful properties with which polyunsaturated fatty acids give caviar. In addition, do not forget that all seafood is an exceptional source of iodine, an extremely important substance for people with thyroid disorders.

Possible harm and contraindications

All is well, in moderation. This rule must be remembered when eating hake dishes. Firstly, this fish contains a lot of iron. This, of course, is wonderful, but abuse of the mineral can cause constipation. Another potential danger of hake is an increase in the general acidity of the body, which is dangerous for people with already violated pH levels. Well, of course, this fish should not be on the menu of people who are allergic to seafood, with intolerance to protein or other components found in hake.

And another bad news about codfish. This species of fish, more than some other seafood, is prone to accumulate in its body mercury and heavy metals contained in sea water. Therefore, it is so important where exactly the fish offered to the buyer as a product was caught. At the slightest suspicion of contamination of the carcass by "chemistry", it is better to refuse to buy, especially if the product is intended for children, pregnant, lactating women, patients or people of age.

A frozen product can also be mildly unhealthy. We are talking about fish, which in the process of freezing were treated with polyphosphate stabilizers (E452). Additives of this kind can preserve the natural shape of the carcass after defrosting, but still not in the best way affect health. And hake, like other fish, if it is stale, can be a hotbed of dangerous parasites.

In order to protect themselves and loved ones from this danger, any fish must be subjected to thorough heat treatment.

Cooking use

Europeans have long called the hake the best representative of all the cod. Culinary experts and gourmets love its tender white meat (although almost without fat, but not as dry as cod). There are almost no bones in it, and those that are are easily separated from the cooked fillet. Merlot is the best choice for a diet menu. Dishes from it are suitable for children and people with digestive problems, since hake is perfectly perceived by any organism.

Hake is suitable for cooking in many ways. Culinary specialists all over the world fry, bake, steam and boil hake. They are suitable for making cold appetizers, fish soup, meatballs and fish pie fillings. Since the hake carcass contains almost no fat, to prevent quick drying, it is better to bake the fish either in foil or in dough. Many people like the latter option for their originality. And the fish cooked in this way is very tender and juicy.

Merlotz contains almost no calories, and therefore, even those who follow a low-calorie diet can afford a carcass cooked in sour cream or cream sauce (even in this form, the calorie content of the hake will not “roll over”). Fry hake is also better in batter, and serve with sauce or juicy vegetables.

How to choose and store

If the purpose of the purchase is a fresh hake, then it is important to follow the generally accepted rules for choosing fish. In short, fresh fish should have shiny eyes, pink gills, a springy carcass, on which, after pressing, there are no dents.

A good frozen product is one that has not been re-frozen. Most often, hake gets on sale already in frozen form, since in fresh it quickly loses taste. Since even a frozen hake dries very quickly, as a rule, after any method of freezing, the carcass is glazed with a thick ball of ice. If the fish is too light, as its size, it says that, most likely, almost all the liquid from the meat has already evaporated. It’s better not to take such fish, its finished fillet will be dry and tasteless. Too heavy fish is a sign of excessive glazing, which will affect not only the cost of the carcass, but also its taste.

What to cook from hake

Baked hake in white wine sauce

Stew onions, leeks, carrots and thyme under a closed lid. Then add a glass of white wine, a little salt, pepper to the vegetables. Meanwhile, put shallots, mushrooms and hake slices pre-marinated in a mixture of lemon juice, olive oil and spices for fish in a greased baking dish. Top with previously prepared wine sauce and bake in the oven.

Hake cutlets

Pass the hake fillet and white bread previously soaked in milk (can be replaced with unsweetened bun) through a meat grinder. Add a little fried onion, salt, pepper, egg to the mixture and mix thoroughly. Form cutlets from the minced meat, roll them in breadcrumbs and fry for 1-2 minutes until a crust forms. Then put the patties in a heat-resistant form, add 2-3 slices of butter and send to the oven for several minutes. Serve with butter or bechamel sauce.

The next time a hake appears on the dining table, you will already know how useful this fish is. And you might even wish for supplements! The main thing is not to forget that overeating is as bad as a lack of healthy food. After all, they say the truth: everything is good, in moderation.

Watch the video: How to steak and fillet a Hake. 206 (January 2020).