Today it’s hard to imagine a holiday table without herring; they make excellent appetizers; they can be pickled, fried or baked. The fish is known not only for its excellent taste, but also for its beneficial properties. What are the benefits of herring and how many calories are in it?
Herring - calories
How many calories the fish contains depends on how is it cooked. The calorie content of herring per 100 g is as follows:
- Salted - 261 kcal, 15.4 g of fat and 19.8 g of protein.
- Smoked – 218 kcal, containing 8.5 g of fat and 17 g of protein.
- Fried – 261 kcal, 13.2 g fat and 14.8 g protein.
- Herring in marinade - 155 kcal, containing 19.8 g of protein and 15.4 g of fat.
- Boiled herring – 130 kcal, containing 7.7 g of fat and 15.3 g of protein.
- Herring in vegetable oil – 301 kcal, containing 26.5 g of fat, 16.4 g of protein.
Knowing the “herring calorie content” data, each buyer will be able to choose a dish that will satisfy him according to his needs. nutritional properties and will not cause recruitment excess weight. For people who want to lose weight, it is best to eat boiled herring, which has less calories.
Nutrients and vitamins contained in herring
The product has a valuable composition. Firstly, it should be noted that fish is a source of easily digestible and high-quality protein, which is a builder of the cells of a living organism and is important for the normal functioning of the body. 100 g of herring contains up to half the daily dose of protein. Secondly, herring contains a rich composition of vitamins and minerals:
- vitamins: B12, D, A, PP.
- omega-3 fatty acids and niacin;
- minerals: selenium and iron;
- trace elements: iron, phosphorus, calcium, sodium, fluorine, magnesium, potassium and zinc.
Due to the fact that this product contains a lot useful substances, fish is very good for health. Selenium is considered a powerful antioxidant that neutralizes the effects of radicals and thereby protects the body from their harmful effects. Omega-3 fatty acids take care of the visual organs, help maintain the smooth functioning of the cardiovascular system, promote the activation of human mental activity and reduce the risk of thrombosis. It is especially useful to eat fish for young children and pregnant women, because fatty acids have a beneficial effect on the development of brain cells and the nervous system of the fetus.
Recent research into the properties of herring indicates that consuming this fatty fish can prevent asthma. This is due to the fact that the magnesium and Omega-3 fatty acids it contains have anti-inflammatory properties. The need to consume herring is also argued by the fact that it strengthens the body's defenses, prevents the development of cancer, atherosclerosis and arthritis. Vitamin D in combination with nicotinic acid helps maintain the health of the nervous system and strengthens bones.
According to studies conducted, if you include herring in your diet 2-3 times a week, the risk of heart attack, stroke, atherosclerosis and other diseases of the cardiovascular system is reduced several times. The beneficial substances contained in the product help remove bad cholesterol from the body and also reduce the symptoms of psoriasis, a dermatological disease that affects the skin.
Fresh herring also helps reduce the risk of developing diabetes, since, contrary to popular belief, herring fat does not lead to weight gain, but rather helps the number of fat cells in the body decrease.
Smoked herring - properties
This cooking method is characterized by minimal heat treatment, therefore, the fish retains most of its beneficial substances (80 - 85%). Since during smoking, unlike, for example, frying, high-calorie vegetable oil is not added, the result of cooking is beautiful dietary product, which contains only 218 kcal per 100 g. Therefore, anyone who is on a diet or watching their diet can eat the dish.
Beneficial features smoked fish depend on the smoking method - hot, cold smoking or “liquid” smoke. Hot smoked fish may contain carcinogens due to the fact that it is cooked at high temperatures using raw materials that are not always safe. There is information that carcinogens are the number one cause of cancer. Cold smoked fish – more safe product, since harmful substances do not have time to get inside the carcass. Way " liquid smoke"is very harmful, since a special solution with aromas and flavoring additives is applied to the fish, which penetrates into its meat.
Salted and pickled herring - properties
Salted herring preserves everything beneficial features fish, in it due to the minimum heat treatment Amino acids, vitamins, minerals and other beneficial substances are preserved. Its use prevents the development of diseases such as asthma, psoriasis, atherosclerosis, diabetes and others. She is considered dietary dish, since it contains only 20-30% fat.
However, at the same time, since herring contains a lot of salt, it should not be consumed by people suffering from kidney disease and hypertension, since swelling often appears after eating salted fish, and due to the consumption of large amounts of water, the load on the internal organs increases .
Herring is a fish that is very often used in Russian national cuisine. It is salted and used as a snack on holiday tables, it is used as an integral part of salads, for example, herring under a fur coat. But, since it is so common, it is worth understanding how it affects the body and how appropriate it is if a person is currently on a diet. In other words, it’s worth knowing how many calories are in herring.
Compound
Herring is a fairly fatty fish, but its fat is not particularly harmful; on the contrary, it is a source of omega-3 acids, which are very important for human health. They are not synthesized by the human body, therefore they can only enter it from the outside. They are responsible for cell growth, improving the condition of skin and hair/nails, they help prevent atherosclerosis, increase immunity and improve human brain activity. But this is not the only valuable component.
The important elements contained in herring are:
- vitamins A and D;
- folic acid;
- choline
These are just the most common components; in fact, fish contains a whole range of macro/microelements valuable for humans.
It is impossible to say how many calories are contained in such herring, because its calorie content directly depends on how it was prepared. Marinated, smoked and salty options these fish will have different energy value. Here is the approximate calorie content (in kcal per 100 g):
The values are approximate and are necessary only for an approximate estimate of calorie content, but the relationship is obvious. If possible, it is better to avoid eating salted herring, replacing it with at least slightly salted herring, and ideally with pickled herring, if the dish allows it.
If you take fish raw, unprepared, then 100 grams contain 165 kcal.
Comparison with other fish
If you stick low calorie diet, then you need to know how this fish relates to others. It is lower in calories than:
- salmon;
- acne;
- mackerel;
- sterlet and other types of fatty fish.
You can safely replace them with herring. But its calorie content is higher than most river fish, such as:
- carp;
- pike;
- perch and others.
If it is possible to switch from herring to them, this can improve the diet and reduce its overall calorie content.
Restrictions
Herring is a fairly common and sought after fish species on the planet. It can reach up to half a meter in length, and its weight can even exceed half a kilogram. It lives at a depth of up to 200 meters in the southern and northern seas. The fatty varieties of Atlantic and Pacific herring are considered the most valuable.
It is sold fresh frozen, smoked, salted and pickled. Convenient to use preserves and ready-cut herring fillet. The most popular is salted fish. Salt prevents bacteria from developing, and all kinds of spices make fish a culinary delicacy.
Fishing areas are the Pacific and Atlantic oceans and their northern regions. It is also found in the White and Baltic seas.
Herring is a perishable fish. After catching it, it is immediately processed on floating bases: frozen or salted. Before salting, the gills are removed so that the meat of the product is light in color and does not have a bitter taste.
This is a product that is often used in the daily diet. But a useful and harmless product only for healthy people. The most in demand is Atlantic herring.
Nutritionists advise eating fatty fish 2-3 times a week. Herring is a fatty fish.
Chemical composition
She speaks about the benefits of herring valuable composition, which contains:
- Vitamins B, PP, vitamin D, A and omega-3 fatty acids.
- Selenium and iron.
- Iodine, phosphorus, calcium.
All substances participate in metabolism, help the body function normally and restore damaged tissue.
Lightly salted Pacific fish is very healthy. It contains vitamin PP, chromium. How many calories are in salted herring must be taken into account when preparing food.
Contraindications
Every food product has contraindications for consumption. Herring also has them. From delicious product It is recommended to refuse:
- people suffering from hypertension;
- gastritis and enterocolitis;
- kidney or liver diseases;
- for peptic ulcers of the stomach and duodenum.
Product Disadvantages
Experts include the following disadvantages of fish:
- Significant sodium content, leading to increased blood pressure and kidney disease.
- The product is contraindicated for obese people as it can stimulate appetite.
- Herring fat quickly oxidizes and begins to go rancid. This reduces the quality of the herring.
When consuming this product, you must take into account how many calories are in salted or lightly salted herring. Its calorie content depends directly on the choice of cooking method. One serving of the product (100 g) contains:
- salted herring – 261 kcal;
- pickled – 155 kcal;
- smoked – 218 kcal;
- fried – 261 kcal.
Using salted fish in cooking
This fish is very tasty as an independent dish. Its meat is used in cooking variety of salads, mincemeat, stuffed with vegetables and eggs.
Calorie content of herring
In dishes, the calorie content of this fish varies. 100 grams of product contains:
- herring in vegetable oil - 301 kcal;
- salty - 217 kcal;
- in sour cream - 97 kcal;
- V tomato sauce- 159 kcal;
- fresh - 161 kcal;
- hot smoked - 215 kcal;
- pickled - 192 kcal.
How many calories are in herring under a fur coat?
Herring under a fur coat is a dish loved by many housewives. It is easy to prepare and has excellent taste characteristics.
Salad serving (100 g) contains up to 190 calories. It contains 15 g of fat, 8 g of carbohydrates and 6 g of protein.
This combination of fats and proteins is beneficial for metabolism and meets the standards of proper nutrition.
A serving of herring with vegetables contains 20% of the daily value of fat and 10% of protein. Most of the fat comes from mayonnaise. At dietary nutrition it is replaced with lighter sauces.
Herring under a fur coat contains:
- fiber;
- iron;
- magnesium;
- calcium;
- sulfur
vitamins PP, E, B and a large number of other substances necessary for the body.
With an individual diet of 2000 kilocalories, a serving of this dish (200 g) will be a tenth of all food consumed. This should be taken into account when counting calories.
It should also be taken into account that food soaked in mayonnaise acquires additional calorie content. You can skip mayonnaise and replace it with a sauce made from mustard, yolks and yogurt.
Refusal of mayonnaise will not only reduce the calorie content of the dish, but also reduce fat content in it.
Salted herring is a healthy and low-calorie food. Its regular use fills the body with microelements and vitamins. To lose weight, you don’t need to add potatoes and fatty sauce to salads with herring. You can add eggs to increase the amount of protein.
Scientists have found that herring can ease the symptoms of psoriasis, improve vision and activate brain function. The fish oil contained in herring reduces the level of “bad” cholesterol in the blood.
Knowing the calorie content of foods, you can accurately determine how many grams of fish to take, competently create a menu so that the dishes are healthy, tasty and low in calories.
Herring is a valuable commercial fish that lives in Arctic waters and tropical, subtropical lightly salted seas of the southern and northern hemispheres at a depth of about 200 meters. The taste properties and nutritional value of fish are very different and depend on the processing method, carcass size, season and fishing area.
The most prized are fatty oceanic herring (Atlantic, Pacific) caught in the north. Best time for their catch - the second half of the year. In autumn and winter, the fat content of such fish exceeds 20%.
World leaders in the export of frozen herring: USA, Russia, Norway, Holland, Canada, Iceland, China.
Use in cooking
Herring acquires its taste after processing. The most popular method is weak salting, during which the fish matures. As a result, the meat softens and a so-called “herring bouquet” is formed.
Fatty, lightly salted, smoked and marinated fish is widely used as a good snack product. At the same time, frozen herring is available for sale, intended for preparing home canned food or frying. IN different countries Mincemeat is prepared from it, put into salads (“Shuba”), pies, stuffed into eggs and served as a side dish for beans, potatoes, and vegetable stew.
To enrich the taste, the herring is seasoned vegetable oil, apple cider vinegar, lemon juice, add onions (leeks, green, onions).
After catch, fish quickly deteriorates, so it requires immediate processing: freezing, salting, pickling or frying.
Interestingly, if a person craves herring, his body experiences a lack of “right fats.” To compensate for the deficiency of polyunsaturated fatty acids enrich your diet with foods containing omega-3,6,9: vegetable oils, avocados, nuts, duck, salmon, mackerel.
Chemical composition
Herring is considered a common type of fish on the globe, so even people with a modest income can afford it. Its dimensions vary from 25 to 45 centimeters, and its weight reaches 400 grams. Astrakhan is especially valued salted herring“zal”, for its meatiness and piquant taste. This is a particularly large fish, reaching 60–75 centimeters in length, weighing 500–700 grams.
The body of the common herring is laterally compressed, the edge of the belly is jagged. Scales are large, rarely small. The caudal fin is forked, the dorsal is located above the ventral. Mouth is moderate. Teeth falling out.
All representatives of the herring genus are used in the food industry for the production of fishmeal.
| Nutrients | Content of nutrients per 100 grams of product, milligrams |
|---|---|
| Vitamins | |
| (AT 4) | 65 |
| (RR) | 3,217 |
| (E) | 1,07 |
| (WITH) | 0,7 |
| (AT 5) | 0,645 |
| (AT 6) | 0,302 |
| (AT 2) | 0,233 |
| (IN 1) | 0,092 |
| (A) | 0,028 |
| (AT 12) | 0,01367 |
| 0,01 | |
| (D) | 0,0042 |
| (TO) | 0,0001 |
| 327 | |
| 236 | |
| 90 | |
| 57 | |
| 32 | |
| 1,1 | |
| 0,99 | |
| 0,092 | |
| 0,0365 | |
| 0,032 | |
Herring is one of the most fatty fish, on the contrary, there is practically none in it. Interestingly, 250 grams of sirloin contains the daily protein requirement for an adult.
Often when purchasing fish, we find milt or caviar in the carcass, which are no less healthy than the fillet part. However, not all housewives know what the value of the product is and what to do with it.
The Japanese know firsthand about the beneficial properties of herring caviar. True connoisseurs seafood are ready to pay a lot of money for it, while European housewives remove it from carcasses to the trash bin, underestimating the uniqueness of this product.
Herring caviar is a mass of eggs of female fish, it is a treasure trove nutrients. It contains: phosphorus, iron, potassium, magnesium, selenium, zinc, vitamins A, B, E, D, lecithin, “good”, acids.
Effect on the human body:
- increases hemoglobin in the blood due to the production of new red blood cells;
- participates in the formation of new skin cells;
- regulates blood pressure;
- restores damaged skin areas, prevents aging;
- tones and refreshes the dermis, removes age spots, smoothes wrinkles;
- nourishes the thyroid gland;
- strengthens the immune system;
- improves brain function.
Herring caviar can be consumed as an independent product or with potato, vegetable side dishes, as a basis for making sandwiches. Due to its healing effect on the skin, it is used in cosmetology as part of masks to improve the condition of fading, problematic teenage dermis.
The energy value of herring caviar is 222 calories per 100 grams of product.
Contraindications for use: disorders of the liver, kidneys, gastritis with high acidity, stomach ulcers, hypertension. In these cases, taking a lightly salted product can aggravate the course of the disease.
Milk is the seminal fluid of male fish, the main value of which lies in the presence of easily digestible animal protein in its composition. When ripe, they have a milky white tint and are most beneficial for humans: they contain essential fatty acids (omega-3), amino acids (glycine), magnesium, sodium, iron, vitamins A, E, C, PP, B1, B2, B12 .
In addition to replenishing the deficiency of nutrients in the body, they prolong the period of absorption of medications into the blood, have an anti-inflammatory effect, stimulate protective functions to combat pathogens, and improve wound healing.
The calorie content of herring milk is 100 calories per 100 grams of product. Thanks to its easy digestibility and high nutritional value They are indicated for people to restore strength after illnesses and for athletes. Children under 5 years of age should limit use of the product.
Remember, the milk and game of herring, like the fish itself, can provoke the development of food allergies. Therefore, they are allowed to be eaten in moderation (up to 250 grams per day).
The benefits of herring
It is difficult to find a fish that can surpass herring in its beneficial properties. This is a real gift of the sea! In Sweden there is a common saying: “the herring is on the table, the doctor is on the sidelines.” And for good reason: fish contains 20% easily digestible protein and omega-3 fatty acids, which are beneficial for the heart and blood vessels. In addition, herring increases the amount of high-density lipoproteins (“good cholesterol” in the blood), which reduce the risk of atherosclerosis and the development of dangerous cardiovascular pathologies.
Herring fat is rich in antioxidants and helps reduce adipocytes that cause type 2 diabetes. Fish contains a record amount of vitamin D (three daily norms of the compound are concentrated in 100 grams of fillet), so it is especially useful for people with winter period when the human body lacks direct sunlight.
The effect of herring on the body:
- normalizes vision;
- improves bone growth, brain and kidney function, blood flow in capillaries;
- regulates blood pressure;
- reduces the symptoms of psoriasis;
- increases hemoglobin levels;
- accelerates skin cell regeneration;
- cleanses the human body of oxidation products.
Herring muscle tissue helps the body better absorb proteins (due to its content). And fish oil is 5 times more effective in lowering blood cholesterol than vegetable oil.
Potential Harm
Considering that most people prefer to eat herring lightly salted, it is important not to overdo it with portions. Remember 1 gram table salt binds up to 100 milliliters of water, causing dehydration. This is especially fraught in the summer, when due to the heat a person intensively loses moisture through sweat. 100 grams of Pacific salted herring contains 14.8 grams of salt, and lightly salted herring contains 6.3 grams. To restore the water-salt balance in the body after consuming the product, you need to drink at least 1 liter of water. Oversaturation of the body with salt increases the load on the heart and causes fluid retention.
In addition, the harm of fish is associated with its ability to secrete tyramine, which is formed during the process of tissue decay of protein-containing products. The substance reduces serotonin levels, increasing blood pressure and causing migraines. Therefore, doctors recommend that people with impaired kidney function, suffering from edema of various etiologies and hypertensive patients not get carried away with this product.
For ulcers, enterocolitis, gastritis with high acidity, fish is allowed to eat no more than 100 grams per day, boiled or soaked in milk, strong tea (to reduce the salt content in it and, as a result, reduce the irritant effect on the mucous membrane of the stomach and intestines) .
The presence of tyramine makes herring dangerous for people taking monoamine oxidase inhibitors (MAOIs). The combination of an amino acid with a drug can cause intracranial bleeding.
Useful and harmful properties herrings directly depend on the world’s ecology: all seafood accumulates toxic compounds from environment. Biphenyls and dioxins destroy the endocrine system, reduce libido, cause endometriosis in women, suppress the immune system, and cause infertility. The concentration of toxic compounds depends on the size and age of the fish. To avoid poisoning the body, experts recommend eating herring, the length of which does not exceed 17 centimeters (without restrictions). While reception large fish should be reduced to twice a week.
Is it possible for a pregnant woman, nursing mother and children to eat herring?
Doctors do not strictly prohibit the consumption of fish for these categories of people. However, during breastfeeding Monitor your baby's reaction to milk closely after taking herring. Remember, any fish is a strong allergen, so it should be consumed in reasonable quantities in the absence of contraindications.
Purchase and preparation for salting
Herring is an integral product festive table. Most often, in the process of preparing dishes, housewives use salted fish. It is used to make herring under a fur coat, salad rolls, vinaigrette, tartar, mincemeat, appetizers, zrazy, and casseroles. In addition, the fish is served simply cut into pieces under aromatic sunflower oil, With onions, often with boiled jacket potatoes. The taste of each prepared dish will greatly depend on the main ingredient, the herring chosen in the store. You can never predict what it will turn out to be like: the fish is often over-salted, not sold fresh, and spoiled with spices due to the wrong ratio in the brine.
To avoid these incidents, salt the herring yourself, choosing an acceptable set of spices to suit your own taste.
First of all, you need to buy or catch fresh fish. Tenderness and taste depend on the quality of the selected herring for pickling. ready-made dish. Due to the deteriorating ecology, it is recommended to give preference to the Pacific or Atlantic type instead sea fish, which may contain toxins and heavy metals.
Selection criteria:
- The herring carcass should not be heavily crushed or compressed, and the surface of the skin should be intact, smooth, and without spots.
- The color of good quality fish is silver. The yellowish tint of the scales indicates a violation of storage conditions and “old age” of the herring. This product should not be eaten.
- The fins and gill covers of fresh fish are tightly pressed to the body, the eyes are convex, clear.
Do not buy headless herring, as often unscrupulous sellers thus try to hide low-quality goods, depriving the buyer of the opportunity to determine its freshness. Good fish have gills that are characteristically dark red, without a single light color.
When choosing salted fish, note that red eyes indicate that it is not very salted.
The appearance of blood when pressing on the gills indicates a violation of the salting technology.
- A thick belly indicates that the herring contains caviar or milt.
- Fish should not emit foreign odors other than their own.
To pickle freshly frozen herring, it must first be thawed. This must be done without loss useful qualities, structure and taste properties. Do not rush and speed up the thawing of fish (put it in hot water, microwave oven), so you will ruin it. It is correct to defrost herring in the refrigerator at a temperature of +5 degrees during the day.
Before you start preparing the brine, carefully remove the gills from the fish using scissors or a knife. Then rinse the carcass under running water cold water. So you will save finished product from the bitter taste. Fish can be salted whole or pre-gutted. In the first case, it will evenly absorb the required amount of salt and spices over the entire surface and the taste will be correct; in the second, it will cook faster. If caviar or milt is found, they are salted along with the carcass.
The duration of the salting process depends on the size of the fish, individual preferences, the desire to get strong or lightly salted herring. A whole carcass can be kept in a spicy solution in a cold place for up to 7 days.
For quick express salting, in addition to removing the gills, cut off the head, remove the films (internal, external) from the carcass, remove the entrails and intestines, wash under cold water, cut into pieces or profile the meat, and place in the solution. In this version, the herring will be ready in 3 to 5 hours, but the original taste can be modified.
Pickling recipes
Spiced herring
Ingredients:
- water – 1 liter;
- whole herring – 2 pieces;
- sugar – 7.5 grams (1.5 teaspoons);
- salt – 50 grams (4 dessert spoons);
- dried carnation flowers – 5 pieces;
- bay leaf – 4 pieces;
- allspice– 10 peas.
Cooking method
- Boil water in a saucepan, add spices, salt, sugar.
- Cool the brine, pour it over the fish, leave for room temperature for an hour, then refrigerate for 2 to 7 days.
- Before serving, cut into pieces, garnish with pickled onions and herbs.
Spicy herring with mustard
Ingredients:
- water – 900 milliliters;
- whole herring – 2 pieces;
- mustard – 30 grams (2 tablespoons);
- sugar – 45 grams (3 tablespoons);
- salt – 75 grams (5 tablespoons);
- chopped herbs (dill or parsley) – 15 grams (1 tablespoon);
- coriander seeds – 15 grams (1 tablespoon);
- bay leaf – 10 pieces;
- black pepper – 15 peas.
Cooking sequence:
- brush the fish with mustard and place in a glass container (enamel or plastic dishes will give the fish a metallic taste);
- boil water in a saucepan, add salt, sugar, spices;
- cool the brine, pour over the carcasses, leave the herring to marinate for 2 hours;
- put in a cool place for three days.
Fish in brine (strong salt solution)
Method for preparing brine:
- Boil a liter of water, slowly add salt to the liquid until it stops dissolving. Visually, you will see that the crystals simply begin to settle to the bottom.
You can check the readiness of brine using raw egg: lower it into the water, if it starts to sink, this indicates an insufficient amount of salt in the water, and if it floats on the surface, the brine is ready.
- For improvement taste qualities add spices to the liquid, focusing on your own preferences. These can be: black, white, red ground or allspice, clove buds, bay leaves and juniper berries. Cardamom grains, coriander seeds, mustard seeds, vinegar, onions, horseradish, and greens will not spoil the taste. sour apple, lemon juice, vodka, soy sauce. However, it is not recommended to use iodized salt to prepare brine.
- Place two herring carcasses in a bowl, pour cooled brine over the fish so that it “swims” in the brine. Let it sit for an hour, then put it in the refrigerator for 1 – 2 days.
Dry pickling
Ingredients:
- large whole herring – 1 carcass;
- ground black pepper – 7.5 grams (1.5 teaspoons);
- – 5 grams (1 teaspoon);
- salt – 7.5 grams (1.5 teaspoons).
Recipe:
- Wipe the fish dry with a paper towel or napkins;
- mix black pepper, salt, sugar in a glass container;
- thoroughly rub the fish carcass with the mixture on all sides, including the empty cavity under the gill covers;
- Wrap the herring tightly in three layers of cling film and place in the refrigerator for 2 days.
Express method of salting herring
For instant cooking clean one fish, remove the entrails, remove the skin, separate the fillet from the backbone, finely chop and place in glass containers. Then prepare the brine: dissolve 45 grams of table salt (3 tablespoons) in a liter of cold water. Pour it over the fish and wait an hour and a half. Drain the brine and make a new one: mix 250 milliliters of cold water with 15 milliliters of 9% vinegar. Pour it over the herring for 5 minutes. Drain the brine. Cut into half rings onion, add to the fish, stir. Pour vegetable oil over the herring and leave for 25 minutes. The fish is ready to eat.
In addition to salting, herring can be fried. IN home cooking it's not really popular dish, but in vain, because the fish turns out to be nutritious and tasty.
Cooking method:
- Peel the herring, gut it, cut into pieces;
- provide the fish with salt and spices, leave for half an hour;
- beat the egg, add flour;
- put the frying pan on the fire, add vegetable oil;
- Bread each piece of herring in egg and flour, fry until cooked on both sides;
- Place on a napkin to drain excess fat.
Remember, when exposed to air, herring fat oxidizes under the influence of oxygen, which leads to the appearance of a rancid taste, unpleasant odor and “rusty” color. Cut fish is stored exclusively in vegetable oil, and whole fish is stored in brine or marinade.
High-quality salted herring has pleasant aroma, elastic shiny carcass, red eyes, steel color with a bluish tint.
Conclusion
Herring is the most common fish on the human table. It has excellent taste and, despite its simplicity, rightfully occupies a leading position in Asian backgammon cooking. You can eat not only sirloin, but also caviar and milk, which are rich in microelements, organic compounds, vitamins A, E, D.
Herring and by-products have a beneficial effect on the human body: they regulate blood pressure, trigger metabolic processes, participate in the formation of new dermal cells, and accelerate recovery after intense physical activity. In order not to harm your health, people who have problems with the digestive tract, blood vessels, liver and kidneys are recommended to pre-soak salted fish in cold tea (strong) or milk before eating.
Herring has a rich vitamin and mineral composition. Such fish contains a lot of minerals: iodine, phosphorus, magnesium, calcium, potassium, fluorine, zinc, sodium, vitamins A, B12, PP, D, Omega 3 fatty acids.
The calorie content of salted herring per 100 grams is 216 kcal. In 100 g of product:
- 19.9 g protein;
- 0 g carbohydrates;
- 15.3 g fat.
Salted herring is rich in vitamins A, B12, E, PP, D, minerals potassium, nickel, calcium, magnesium, molybdenum, chromium, zinc, iron, phosphorus, selenium.
Calorie content of lightly salted herring per 100 grams
Calorie content of lightly salted herring per 100 grams is 185 kcal. In 100 g of such fish there are 12.6 g of fat, 0.1 g of carbohydrates, 18.4 g of protein.
Despite the many beneficial properties of lightly salted herring, the product should be discarded if you are prone to edema, impaired fluid and salt metabolism in the body, heart and vascular diseases, exacerbation of diseases of the liver, gall bladder, or pancreas.
Calorie content of herring in oil per 100 grams
The calorie content of herring in oil per 100 grams is 302 kcal. Per 100 g snack:
- 16.5 g protein;
- 26.4 g fat;
- 0 g carbohydrates.
Herring in oil can be eaten as a separate dish. It is also used as an ingredient in many salads, pies and other products.
Due to its high fat content, herring in oil is contraindicated for cholecystitis, pancreatitis, exacerbations of liver disease, and inflammatory processes in the stomach and intestines.
Calorie content of smoked herring per 100 grams
Calorie content of smoked herring per 100 grams is 215 kcal. Per 100 gram serving:
- 14.3 g fat;
- 21.8 g protein;
- 0 g carbohydrates.
Hot smoked herring is enriched with phosphorus, zinc, copper, selenium, manganese, iron, vitamins B1, B2, B5, B6, K, C.
Calorie content of fried herring per 100 grams
Calorie content of fried herring per 100 grams is 179 kcal. 100 g of dish contains:
- 11.7 g fat;
- 16.2 g protein;
- 7.5 g carbohydrates.
The benefits of herring
If you have no contraindications, be sure to include herring in your diet. Fish has the following beneficial properties:
- With regular consumption of herring, the condition of blood vessels, heart, and eyes is normalized;
- unsmoked and unsalted herring is included in the diet for hypertension;
- Cosmetics for skin, hair and nails are made from herring caviar and fat;
- unsaturated fatty acids in herring reduce the likelihood of blood clots, normalize the level of bad cholesterol, and stimulate blood flow;
- herring is indicated for the prevention of depression and strengthening the immune system;
- It is recommended to eat fish to eliminate the symptoms of psoriasis;
- Due to the presence of fatty acids and magnesium, herring helps reduce the risk of developing arthritis and asthma.
Harm from herring
Among the contraindications for consuming herring are:
