Haddock fish is one of the representatives of the cod family. The habitat of commercial marine fish is the northern part of the Atlantic and the Arctic Ocean basin. She prefers high salinity seas. All codfish are deprived of small bones, so there are a lot of options for cooking a dish with fish: you can make cutlets from it, bake, fry, smoke, preserve, dry and even cook. What is haddock fish and how to cook it, we will tell in our article. Let's get started.
Appearance
The length of the fish reaches 55-70 centimeters, and by weight, as a rule, about 2-3 kilograms. Her body is silver in color, relatively tall, slightly flat on the sides. The sides of the haddock fish are lighter in comparison with the body, and the belly is milky white.
Haddock is very fond of in England. The citizens of this state even have several traditions regarding this fish. According to one version, spots on the back of the fish (resembling fingerprints) were set by St. Peter, according to another version - this was done by some evil spirit. By this identification mark, the fish instantly recognize each other in order to gather in schools in order to protect themselves from predators - seals and various large fish.
Calorie Haddock Fish
100 g of raw fish contains 16.32 g of protein and 0.45 g of fat, 0.17 mg of iron, 227 mg of phosphorus, 11 mg of calcium, 21 mg of magnesium, 213 mg of sodium, 0.021 mg of copper, as well as 286 mg of potassium,
0.32 mg of zinc, 25.9 ฮผg of selenium and 00.011 mg of manganese. In addition, haddock contains glutamic and aspartic acids, alanine and serine. The calorie content of fish is much less than the calorie content of other representatives of the cod family. For 100 g of crude product, it is 74 kcal.
The fish, which various legends compose, is popular. According to the British, only dessert can not be made from it. In Finland, haddock is used to make pies and ravioli from fish; in Norway and Iceland, it is usually dried. To fully understand how it can affect the body, we recommend that you familiarize yourself with the beneficial and harmful qualities of haddock.
Fish harm
First, haddock is bad for anyone who is allergic to seafood. Typically, this category of people cannot absorb the protein present in the fish. In addition, there is another negative factor - this is food intolerance.
Haddock cannot be used by people with gastrointestinal disorders. To avoid negative effects on the body, the fish should be eaten in small portions, carefully observing the body's reaction.
Haddock fish: good
During heat treatment, drying, frying and smoking, the useful properties of haddock are almost completely preserved. All of them have a positive effect on the human body:
- Since there are no carbohydrates in the fish and haddock itself is rather non-greasy, it is an ideal dietary product.
- The fish has a lot of protein, which is absorbed much faster than animal fat.
- Children can be given boiled or steamed marine fish starting almost from birth.
- Taurine, which is part of it, regulates pressure, preventing hypertension and activating the production of insulin.
- Haddock contains a large amount of iodine, which every living organism needs.
- Due to the presence of vitamin A in fish, it is possible to make up for the deficiency of retinol.
- Vitamins B6, B12 and D are necessary for normal metabolism, improving memory and overall health (for example, a lack of vitamin B12 leads to weakness, nervousness and pallor of the skin).
- Acids Omega 3 and Omega 6 will help to maintain youthfulness and give strength.
Consumption of fish positively affects the condition of hair, skin, nails and various mucous membranes of the body. It will not be superfluous to include it in the daily menu and during pregnancy.
How to choose and where to store the fish?
To purchase a fresh and high-quality product, you should know when choosing a haddock, and also follow the following simple instructions:
- The gills of the fish should be light in color.
- The eyes always spoil first, so when buying a cabin, you need to pay attention to their condition. They should not be muddy.
- In the event that fillet is bought, it is necessary to give preference to light meat.
- A good haddock should smell like the sea.
When chilled or fresh, the fish can quickly deteriorate. To avoid this, it must be placed in a special container and stored in the refrigerator for no more than two days at a temperature of -18 ยฐ C or lower. In the freezer, haddock can be stored for six months. Before freezing it, the fish should be divided into portions. How to cook haddock fish to make it tasty, healthy and satisfying?
Methods of cooking fish. Roasting
As we wrote above, fish can be boiled, boiled, salted, steamed. However, one of the most delicious recipes for haddock fish dishes is roasting. Cooked fish in this way has a delicate and mild flavor, which goes well with various spices and vegetables, as well as sweet and sour and spicy sauces.
For cooking, such components are useful:
- haddock fillet - 1 pc.;
- onion - 1 pc.;
- lemon - 1 pc.;
- seasonings to taste.
To get a delicious baked haddock fish, first, you need to prepare the fillet. To do this, it should be cleaned and cut into small pieces. Then you need to salt the fish, pepper and sprinkle with lemon juice.
The foil on which the baking will take place should be greased with vegetable or olive oil. Chop the onion in the form of half rings and arrange next to the prepared fillet. It is necessary to bake the fish in a preheated oven for half an hour at a temperature of 180 ยบ.
Braised fish
Braised haddock is equally tasty and aromatic. The proposed cooking option is quite convenient and practical, not requiring much effort and time. The only thing you have to spend a little effort on is cleaning the fish. To avoid this, you can prepare or purchase haddock fillets in advance.
For cooking, you need such components:
- haddock fillet - 1 kg;
- onion - 2 pcs.;
- carrots - 1 pc.;
- garlic - 3 cloves;
- spices to taste.
Start cooking with the preparation of haddock fish. It must be cleaned, cut the fins and remove the dark film. In the event that it is a fillet, it must be washed in running water and cut into small pieces. Then the fish should be salted and pepper to taste.
Rinse and peel vegetables. Chop the onions in the form of half rings, and grind the carrots using a grater. After that, chopped haddock pieces, chopped onion, grated carrots and garlic cloves into the pan. If desired, several rosemary leaves can also be added to the container. Next, you need to pour a little water into the pan and put it to simmer on low heat. Ready, a delicious dish with a fish will be after half an hour.