Salaka is a type of Atlantic herring that lives in the Baltic Sea and in some lakes in Sweden. The article describes the herring fish - its benefits and harm to humans, calorie content.
Description
In length, the fish reaches 20 cm, its weight is 25-50 g, but giant individuals up to 37.5 cm and weighing up to 100 g are also found. The largest 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 the size of the fish itself. The salaki has an elongated body of silver color, the back is dark.
The food source is mainly small crustaceans, zooplactone, larvae and fry of fish. Herring live up to 11 years (average 7-8), forming small flocks in the upper layers of water.
Reach puberty in 2-3 years of life. Propagate in spring, summer and autumn, spawning 10.5 thousand small eggs on hard ground near the coast. After spawning, the herring swims deep into the seas, away from the coast.
They catch herring all year round. Caught fish in the net, various traps and nets. Most of the catch goes to the manufacture of canned food (this fish is often given as "sprats in oil") and preserves, while the other is sold both chilled and frozen.
How to cook herring
Tasty fish - herring, the benefits and harms of it are described in the article. It can be fried, baked in sour cream, smoked and salted.
This unremarkable fish is a favorite national dish of Swedish and Finnish cuisine. In Sweden, at the end of August, the season of surströmming begins - the preparation of sour herring, which is subjected to long fermentation. This delicacy is wrapped in cans that swell over time, then they are opened in the fresh air and consumed with bread, butter, potatoes and onions. In Holland, its taste is so appreciated that an annual festival is held, where they offer to try this usual-looking fish. In Russia, they prefer to use herring in smoked form.
It can be cooked differently. Its benefits and harms depend on the method of cooking. In order to preserve as many nutrients and nutrients as possible in the fish, you need to steam it or bake it in the oven. 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.
Salaka: calories, benefits
The energy value of 100 g of herring is about 125 calories, which allows us to consider it low-calorie. 25.3% of it is fat, 74.2% is protein, the remaining 0.5% belongs to carbohydrates.
Despite the fact that the fish is small in size, herring contains many vitamins and amino acids necessary for our body, omega-3 fatty acids, which only confirms its beneficial qualities.
Salaka: benefits and harm to the body
Omega-3 fatty acids, like any other substance, are both beneficial and harmful in themselves. Their useful properties can be enumerated endlessly, here are some of them: increased immunity, normalization of the nervous system, lowering pressure, providing anti-inflammatory and analgesic effects, improving stress resistance, memory and attention. In addition, these acids play a crucial role already at the very beginning of the development of the fetus during the pregnancy of the mother, 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 hormonal imbalance (acne, brittle nails and hair). It’s extremely important for people with joint diseases to take the right amount of omega-3s.
But, unfortunately, these fatty acids can be harmful to human health if abused. They can cause severe allergies and exacerbations in people with liver and kidney diseases, 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
Nutritionists recommend eating herring, like any other fish, but it is important to know how to cook it. For those who follow a diet, you can try to bake a fish in the oven with vegetables and herbs, eat with boiled rice. Or you can stew herring with carrots, tomatoes, celery and onions, which also preserves its useful properties. Other lovers of delicious food can offer herring spicy salting, pickled or just fried in oil. And of course, beer lovers can be pampered with both cold and hot smoked fish.
How to choose the right herring
Salaka, the benefits and harms of which are described in the article, should be uniform in color, if smoked, then on all sides. Also, it should have its fishy smell, if it almost does not smell, it means that it is lying on the counter. Vacuum packaging must be airtight to preserve a delicious fish inside.
Salaka, although small and inconspicuous in appearance, is very useful. The main thing is to buy it fresh and cook it correctly.