Hake

Heck - sea fish belonging to the cod family. Average length individuals rarely exceeds 70 cm, however, and  Heck - fish of the cod family
 there are no less than 20 cm. Weight of fish up to 3 kg. At hake elongated body, two fin - short and long, located on the back. The back is painted in gray-black, and the side and belly are silvery-gray color. The fish has a delicate, lean meat white. Bones little, and fillet plate when cooking is well separated from the existing ones.

The main food of hake in the first years of life are the small shrimp and Calanus. Sexually mature fish becomes predator and prefers as food of pelagic fish, which include herring, mackerel and others, as well as large invertebrates, including squid and shrimp.

Winters hake at depths greater than 20 m.

The composition, nutritional value and caloric content of hake

The hake contains many useful and essential macro- and trace elements fluorine, calcium, phosphorus, sodium, sulfur, magnesium, iodine, iron, zinc, copper, chlorine, cobalt, chromium, molybdenum, nickel and manganese. In addition, the high content of vitamins. The highest concentration in the fish reach vitamin PP, C, A, E, B2, B1, B9, B6. In addition, fish - a storehouse of omega-3 fatty acid content of which reaches its maximum in the calf hake. It is noteworthy that the eggs Hake is the champion on the content of nutrients.

In this marine fish do not have any carbohydrates that allows you to include it in the diet, providing a minimum consumption of carbohydrate compounds. The protein it contains about 17 grams, and fat - 2 of 2 Calorie hake thus rather low - only 86 kcal per 100 g

Useful properties of hake

Low calorie hake, lean, well-digested meat, rich in protein and vitamins - the reasons for which the fish is recommended for diets.

The complex Hecke vitamins contained in allows you to adjust and maintain the metabolism and stimulates the removal of toxins and helps in the prevention of cancer, being an excellent antioxidant.

In diseases of the skin, mucous membranes and the use of thyroid hake, containing a variety of vitamins, would be invaluable. Eating fish also able to regulate blood sugar.

Another useful property of hake - prevention of violations of the cardiovascular system due to the content of unsaturated fatty acids. Also, the fish is able to improve health in diabetes, hypertension and even depression.

Regular consumption of fish meal (at least once a week) helps improve vision and even significantly reduces its loss in the elderly.

Secrets of cooking hake

Benefits of hake - is not the only reason why the fish loved around the world. Regardless of whether it is a foundation or food complements the other ingredients, an excellent taste is obtained.

The fat content of hake bypasses cod, for which he valued above the cooking. This fish meat is much leaner than the meat red salmon or other fish.

Businesses  Hake fillet
 in the field of cookery recommend eating fried hake. To do this, the fish is cut beforehand, cut into portions pieces, add salt and lemon juice. Fry recommended hake in batter and olive oil. It is also important to bear in mind that prolonged heating of the fish meat destroys the nutrients contained therein. Because thermal processing shall not exceed 15 minutes. The ideal option would be a side dish of boiled potatoes. Additionally, you can file a sauce based on cream or sour cream.

Despite the enormous beneficial properties hake fish in our country is not prepared everywhere. It is believed that it has a subtle unpleasant odor, which, however, stands out in the finished dish. In order to get rid of it, it is advisable to apply green fish with a pronounced flavor and taste: parsley, dill, cilantro.





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