Hake fish, the benefits and harms of which will be considered in this article, belongs to marine predators of the cod family of the hake order. And to a person far from the classification of biological species, this inhabitant of the oceans is known for its accessibility. Due to the huge hake population, this industrial fish is sold everywhere and at fairly low prices. Therefore, the hake is a frequent guest at the tables of all people, no matter how far from the sea coast they live. True, in the depths of the mainland, this fish gets already frozen. But by the way, a fresh hake quickly spoils and loses its smell. Therefore, carcasses are subjected to shock freezing after catching . 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 find out what health risks a hake is fraught with, read this article.
The main rival of pollock
Most buyers of frozen fish are unlikely to know the difference between these two species. And it is obvious. Pollock is ahead of the hack in only one way: 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 it seems that the bones themselves want to jump out of the carcass. Hake does not spread out in a frying pan, like pollock, does not dry out in the oven, you can stew it, cook it ... What's the matter: you can devote at least a whole cookbook to this fish. In defense of pollock, one can only say that his liver is an exquisite delicacy rich in vitamin A. But heck fish is more rich in nutritious proteins and trace elements. The benefits and harms of this food will be disclosed below. For now, let's say that hake lives in the 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 is more preferable. On sale there are both carcases and cut fillets.
Hake fish: benefits and harms
The main distinguishing feature of this marine inhabitant is its easy digestibility. Therefore, even small children can eat hake. This fish contains only eighty-six calories. The perfect diet food! The meat of this fish "to the eyeballs" is replete with useful trace elements. These are phosphorus, iodine, zinc, iron, magnesium, potassium, fluorine and others. Of the vitamins in hake contains A, the entire line of B, C, E and PP. You will be surprised, but this budget product has enough unsaturated fatty acids, including omega-3s.
Who is fish hake suitable for? The benefits and harms of the product are determined by its composition. First of all, steamed hake should be a frequent dish for those who have endocrine disorders. A large amount of iodine is good for the thyroid gland. Diabetics should also eat hake more often, because its fillet and caviar reduce sugar levels. Fish will become a cure for nervous system disorders. But who should refrain from frequent use of hake is 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 for sale frozen. But unscrupulous implementers are doing this trick with this fish. They repeatedly bring it to room temperature, and then freeze it again. As a result, moisture is absorbed into the fibers, and the hake becomes almost twice as heavy. When choosing a carcass, you should focus on a reasonable ratio of its size and weight. Because with repeated freezing, the meat becomes like a structureless and sluggish bad taste. But the ice should still be covered with icy glaze, otherwise it will come out dry after a heat treatment, without taste and smell. What dishes and how to cook? Due to the ease of milling, hake is ideal for fish cakes. Stuffing from it is tender. When cooking (steamed or in water), hake is served with some fatty sauce.
Stew fish
Cut the cooked hake carcass into portioned pieces. Sprinkle with seasoning and leave for a quarter of an hour. In another bowl we make the sauce. Pour in a glass of sour cream and milk, add two eggs. Salt, season with pepper. Pour vegetable oil into a frying pan with high sides or in a stewpan. Roll the hake in flour and fry for ten minutes. Then we turn the fish over and add finely chopped onion (to taste) into it. Fry for another seven minutes. Then pour in the sauce, reduce the heat, cover the stewpan / pan. In an hour you will have a delicious stew hake fish . Serve mashed potatoes.
Fry fish
Due to excess moisture in a thawed hake, he can behave in a frying pan like a firecracker: he begins to hiss, 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, aromatic herbs, salt. Stir. Pour a spoonful of vodka - so the batter will become more airy. We put the pan on the fire, pour a fairly large amount of vegetable oil. Roll the chopped fish in flour. Then, chopping a piece on a fork, dip in batter and place in deep fat. Fried hake fish should lie a little on paper towels to stack excess fat.