Haddock - large food fish cod family (detachment gadiformes). This fish is a long time
used for human food. In terms of industrial catch of fish is the third largest in the world (after pollock and cod). Every year caught about 0, 6-0, 7 million. Tons of fish, although haddock are listed as endangered.
The length of the fish is equal to 55-70 centimeters, weight haddock is often two to three kilograms. The body of this fish is silver, is relatively high, slightly flattened laterally. Boca haddock lighter in comparison with the body and the belly milky beloe.S each side of the head in the area of this fish has an oval spot - a kind of identification mark that looks reminiscent of fingerprints. According to it, the fish will get to know each other and are favored for protection from predators - big fish or seals. The hallmark of haddock is the presence of three dorsal and two anal fins.
Food value and caloric content of haddock
One hundred grams of crude product contained 16, 32 and 0 g protein, 45 g fat and 11 mg of calcium, 0, 17 mg iron, magnesium 21mg, 227 mg of phosphorus, 286 mg of potassium, 213 milligrams of sodium, 0, 32 mg of zinc 0, 021 mg of copper, 0, 011 mg of manganese, 25, 9 ug of selenium.
Moreover, in the fish flesh include tryptophan (0, 212 g), isoleucine (0, 871 g), threonine (0, 829 g), lysine (1, 736 g), leucine (1, 537 g), cystine ( 0, 203 g), methionine (0, 56 g), phenylalanine (0, 738 g), valine (0, 974 g), histidine (0, 557 g), arginine (1, 131 g). Also in the present fish aspartic acid (1, 936 g), glutamic acid (2, 822 g), serine (0, 771 g) and alanine (1, 143 g).
Calorie haddock much lower caloric other members of the cod family.
Calorie haddock - 74 kcal per 100 g of raw fish.
Useful properties of haddock
Useful properties identical to those of haddock cod flesh.
Useful properties of haddock to the human body due to the content of special nutritious and healthy fat. This fish fat accumulates in the liver. It contains iodine, phosphorus, essential amino acids, polyunsaturated fatty acids of the omega-3 series - eicosapentaenoic and alpha-linolenic acid, and vitamins A and D. The regular use of fish oil ensures proper functioning of the brain and eye, helps to reduce the concentration of cholesterol in blood plasma but also speeds up the healing process in various diseases. That is why fat haddock often included in the composition of various drugs.
One hundred grams of fish provides 44% of the daily dose of selenium, which plays an important role in the digestion of carbohydrates and fats in the human body.
Its pulp contains a lot of protein - the main building material and necessary components to develop immune antibodies.
Pulp haddock very easily and rapidly digested in the digestive tract, as it is in its composition does not contain elastin (insoluble protein). The pulp is ideal for diet.
Eating fish a positive effect on skin, hair, nails and mucous membranes of the body. Especially useful to include it in the menu during pregnancy.
Methods for the preparation of haddock
suitable for the preparation of a large number of delicious dishes. Its delicate and mild flavor goes well with different vegetables and spices, as well as sharp and sweet and sour sauce. Because of the elastic fish fillets can be made dumplings, cakes, fish cakes, souffles, puddings.
This fish can be fried, boiled, smoke, salt, cook for a couple. Fry haddock best ceramic pan without oil.
Dense and large fish scales should be best removed with skin.
Storage conditions haddock
Haddock, fresh or chilled very quickly deteriorates. Therefore, the fish should be placed in a special container and store in the refrigerator no more than two days at a temperature of -18 ° C and below.
In the freezer the fish can be stored for six months. Before freezing haddock be divided into portions.