At the time of the Soviet Union the hake silvery became famous for the fact that was the most frequent guest on tables of a public catering in chetvergovy fish days. In it competed with it unless a blue whiting fish. The hake was cheap therefore he then, during an era of deficiencies, seemed a certain lame product which moved on a table in eateries and cafes only behind the shortage of more decent grades of fish. Today, when we have a choice, we understand that the hake is fish, worthy almost in every respect. The spoiled Europe even considers it the best of 31 species of treskovy fishes. Why? About it the speech below will also go.
The hake is called still by a horse-mackerel, and this predatory fish lives in Quiet and Atlantic oceans. Its population is impressive, experts consider that world reserves of all species of a horse-mackerel reach 10 million tons though this number is reduced because of impetuous fishing recently. The size of an adult horse-mackerel fluctuates from 30 centimeters to one and a half meters.
Whether you know? This ground fish is capable to maintain the huge pressure of water upon the body, falling by depth to kilometer.
On the structure the hake is very similar to a navaga, and on availability of fat which contains in it in number of about four percent, he is a champion among treskovy fishes.
- A;
- With;
- E;
- B1;
- B2;
- B6;
- B9;
- B12;
- PP.
- iodine;
- potassium;
- phosphorus;
- zinc;
- hardware;
- calcium;
- magnesium;
- copper;
- manganese;
- fluorine;
- chlorine;
- sodium;
- sulfur;
- cobalt;
- nickel.
It was already told about the content of fat, record for treskovy breeds of fishes, but it is rich also with protein which its fillet contains about 17 percent, amino acids and nonsaturated fatty acids like omega-3.
Also carry fish of a hoka to treskovy fishes.
At everything at the same time horse-mackerel not really kaloriyna. Its caloric content reaches only 86 kilocalories on hundred grams of a product.
The horse-mackerel is useful to the person, however its various valuable qualities are demanded by different categories of people in own way.
Presence at meat of a horse-mackerel of nonsaturated fatty acids is especially relevant for people at that age when there are problems with a cardiovascular system. These antioxidants help to normalize cholesteric level in blood and by that promote clarification of walls of vessels. It is useful and for suffering from violations of an endocrine system. The iodine which is present at a horse-mackerel very favorably influences a thyroid gland, and here her calves are very shown for contents in good condition of nervous system.
Favorably the filbert, cottage cheese, hop cones, watermelon, fish a silver salmon, pumpkin, black rice influences nervous system.
The rich range of vitamins really helps to keep the central nervous system of the person in a tone.
Diabetes slows down the destructive action on an organism at the use of dishes from a hake as fillets from it and also caviar are capable to lower the content of sugar in blood.
The horse-mackerel is recommended by physicians as fish which for the first time in the life is tried by the baby. But it should be done in the form of fish puree only after the child of 8-9 months already passed to meat food.
Important! At early age the kids cannot give fried fish at all — only boiled or baked.
To more senior children thanks to great comprehensibility of a hake, its saturation vitamins and minerals very much recommend dishes from him.
Moreover, the horse-mackerel is shown even to children at whom violations of functioning of digestive tract are observed. The only contraindication – individual allergic reactions to it.
Almost ideal comprehensibility of culinary dishes from a hake, their low caloric content, saturation his protein and the small content of fat — all this allows to transfer a horse-mackerel to the category of dietary products automatically.
Fish of a crash, yogurt, rambutan, mango also differ in good comprehensibility.
For those who want to keep a slim figure and at the same time not to suffer from the lack of proteinaceous food causing constant feeling of hunger, horse-mackerel dishes are extremely good choice.
People whose requirements to the food are especially high, concerning this fish have nuances.
The high nutrition value, good comprehensibility and saturation useful substances, apparently, have to bring a horse-mackerel to one of the first places in the menu of pregnant women. So it also was several decades ago.
Learn in what look the pregnant women can use such fish as a tilapia, a navaga, a pollock, a pangasius.
However promptly progressing pollution of the World Ocean leads to the fact that many sea fishes, especially predators which also the hake treats accumulate toxic salts of heavy metals in the organism. Therefore physicians recommend to pregnant women to treat with care sea predatory fish as food today.
Certainly, it does not mean total rejection of so useful sea product. Just before its acquisition it is desirable to take an interest in its origin.
The fish got near coast of Japan, for example, is especially dangerous because of possible radioactive infection after local accidents on nuclear power plants.
Important! During pregnancy and when feeding categorically it is impossible to eat with a breast crude fish and the products supporting her as, for example, sushi.
The same concerns also the nursing mothers. The abundance of vitamins and mineral substances in fish helps them to increase the quantity of blood cages which decreased during childbirth. They promote maintenance in good shape of teeth, hair, nails and skin, help to struggle with increased fatigue and stresses.
It is possible to protect an organism from stresses by means of beet juice, green tea, an ekhinatsea purple, oat flakes, red rice, haricot siliculose.
The horse-mackerel and its relative from group treskovy a pollock are externally quite similar, but differ tastes, structure and dietary properties a little in what the hake, undoubtedly, is in the lead.
It affects also the product price therefore upon purchase it is desirable that unfair dealers did not sell to the buyer of cheaper pollock at the price of more expensive horse-mackerel.
- the horse-mackerel is evenly extended on all length of a body, and the pollock is wider near the head and is narrow around a tail;
- at a hake a bottom of sides and a paunch of silvery color at much more dark back, the pollock on all body is covered with dark stains.
Whether you know? In the USSR the active fishing of a horse-mackerel began only in the sixties the last century after population of a cod began to decrease. Then the hake was considered as fish of the second grade.
Of course, this fish recognized as Europeans of the best among the treskovy fellows is very demanded at consumers. From here and the mass of recipes from it delicious dishes.
Meat of a horse-mackerel which is famous for the excellent comprehensibility also is very tasty. Its light meat easily separates from the ridge, when frying does not creep away and is suitable for all types of heat treatment without visible harm for the initial configuration.
This meat and juiciness differs that favourably breaks a set of it with meat of the same pollock or cod.
Fish allows to dream up and prepare both ordinary dishes, and festive. Here several recipes for a product which are simple and will not demand time.
- carcass of a hake of average size — 1 piece;
- bulb — 1 piece;
- vegetable oil — as necessary;
- salt — to taste.
- to cut a hake carcass pieces;
- to cut onions rings;
- to mix pieces of a hake with onions;
- to add salt;
- to leave to be pickled for half an hour;
- to bread pieces of a hake in flour;
- to fry in a frying pan with sunflower oil;
- to spasserovat onions;
- to add it to a fried hake.
- small carcasses of a hake — that was enough to fill a frying pan with ranks;
- bulb — 1 piece;
- paprika — 1 piece;
- tomato sauce — 100 g;
- bay leaf — 1 piece;
- salt — to taste;
- ground pepper — to taste;
- sunflower oil — as necessary.
- to oil a frying pan sunflower;
- to fill its carcasses of a hake which are densely laid by ranks;
- to salt;
- to cut onions rings;
- to cover with them a hake;
- to cut small pieces paprika;
- to fill it a layer over an onions layer;
- to add tomato sauce;
- to pepper;
- to fill in with water to the brim frying pans;
- to add bay leaf;
- to cover a frying pan and to extinguish on fire of 10-15 minutes.
- carcasses of a hake of the average size (by the number of eaters);
- salt — to taste;
- ground pepper — to taste;
- green fennel — 1 bunch;
- green parsley — 1 bunch.
- carcasses to salt, pepper, wrap everyone in a foil;
- to send to an oven;
- to bake at a temperature of 180 degrees of half an hour;
- to strew a ready dish with greens.
The best garnish for a horse-mackerel potatoes are considered. Perfectly it is in harmony with fried vegetables, in particular, onions. Sour cream, cream and oil sauces are good to this fish. The prepared horse-mackerel is perfectly combined with a lemon and greens.
The fact that the horse-mackerel is sold everywhere brainless, is explained at all not by the fact that it looks awful, especially with an open mouth in which the sharpest teeth stick out.
At all not because of not esthetic look, and especially for practical reasons when consumers at preparation of fish wounded hands about these sharpest teeth, the heads from a carcass of a hake remove at all.
It was already said about a possibility of accumulation by fish of poisonous salts of heavy metals that does it especially dangerous to pregnant women and nursing mothers.
As well as many other sea inhabitants, a horse-mackerel it is also capable to cause allergic reactions in people what possible consumers of this product need to reckon with.
Important! Is strictly forbidden to accept in food of a dish from a horse-mackerel to people with the increased acidity of an organism.
It is recommended not to be fond of a hake to people with the problems connected with depletion of intestines (locks).
Though it also is the best among the treskovy relatives, completely irreplaceable it is not. There are many other species of fish which can compete with a hake in advantage and excellent taste.
The navaga is extremely similar to the sea relative. The structure at them is almost identical unless the horse-mackerel surpasses a navaga in the fat content and, therefore, juiciness of meat.
This eternal rival of a hake in fish departments sometimes becomes to it replacement for financial reasons, however he is incapable it completely to replace because loses on all indicators. The exception is made by caviar which at a pollock is considered more valuable.
The light meat of both of these fishes a little similar to taste suggests an idea of their interchangeability in the culinary relation. In principle, so it also is if it concerns some fish cutlets and other similar dishes.
However when comparing their fried meat it is purely not necessary to be the advanced gourmet to notice a flavoring difference between them in favor of a hake. Its meat is more gentle, is more juicy and, therefore, more tasty.
This fish is good in every respect: it is tasty, useful, curative, nutritious. It perfectly is suitable for delicious and dietary dishes. If today's injurious fishing of a horse-mackerel is stopped, its huge population will be capable to feed not one more generation of people of Earth.