Shop counters are full of a huge selection of seafood, including cod fish. Many prefer these particular breeds due to affordable prices and ease of preparation - because, unlike river fish, there are much fewer bones in cod fish. But unfortunately, unlike the same cod, hake is less popular. And very in vain. After all, hake is very useful for the body. The main thing is to know under what method of preparation the level of nutrients in the composition of this fish remains practically unchanged.
What is the use of hake?
In nature, more than one type of commercial cod fish is known, but today we will consider the importance of hake in our diet.
First of all, hake is a storehouse of minerals, such as fluorine, sulfur, nickel, potassium, phosphorus, iron, manganese, molybdenum, iodine, magnesium, zinc, chromium, cobalt and sodium. Already from this long list, we can conclude that useful properties ah heck. If you consume an average portion of this fish per day, then up to 130% will enter the body. daily allowance minerals.
In addition, hake fillet is saturated with a large amount of vitamins such as A, C, E, PP and a whole line of vitamin B.
Also, this fish is valued in the fight against disorders of the cardiovascular system, due to the high level of polyacids of the Omega-3 group. Omega-3 is also useful for those who suffer from varicose veins.
Hake is a great choice for a diet!
This fish is perfect for those who follow the figure. It is considered a low-calorie product, and is extremely quickly absorbed by the body. Even in fried hake, there are only 105 kcal per 100 grams of product!
Under the USSR, hake appeared more often than other fish on the menu of catering establishments when they announced "fish day". Only blue whiting could compete with him. Hake was cheap, accessible and considered by some to be an unworthy fish that only cheap eateries could serve. Today, in times of food abundance, people have appreciated the hake. Even Europe considers the fish to be the best among the 31 varieties of cod.
What hake fish looks like: photo and description
Also known as hake. This is a predatory fish, the population of which is impressive, although experts believe that it has declined due to active capture. The size of an adult hake (hake) from 30 cm is 1.5 m.
It belongs to the monotypic genus, the hake family, which includes 16 species. The hake spends most of its time at depth, rising higher when it hunts.
Appearance: body slender, large head, 1/3-1/4 of body length. It has an elongated compressed snout 1.3-3.2 times the diameter of the eye, with a wide rounded tip. The eyes are large, located on the sides of the head. Between them there is a vast interorbital space, it is slightly elevated, 1.0-2.4 eye diameters wide. The mouth is narrow. The lower jaw is longer than the upper, there is no mustache on the chin. The jaws are equipped with vomer teeth. The first ray of the dorsal fin is long and flexible, while the pelvic fin has 7-9 rays. The hake fin differs from other members of the hake family in the caudal fin - it is located separately from the anal or dorsal fin. Also, it has a second dorsal and anal fins of almost the same height.
The color of the body is silvery with a steel back. The sides are lighter, and the belly is silvery. There are black varieties. The iris is golden and the pupil is black.
Habitat
All varieties of hake are actively used in cooking. They are mined with special bottom trawls. Hake is sold fresh and frozen, fishmeal is made from a separate part of the catch.
Where is found
| Me type rluzy | terrain |
| Silvery | North America, from the Belle Isle Sound further to the outskirts of the Bahamas. Fish are found at a depth of 50-900 m. Most fish are found on the southern side of Newfoundland, also South Carolina. |
| Pacific | Northeast side of the Pacific Ocean, sometimes found in the southeast side of the Bering Sea. Capturing is carried out annually. |
| Argentinean | Near the Atlantic coast of the outskirts of South America, also off the coast of southern Brazil, further to the outskirts of the Falkland Islands. Argentina and Uruguay catch it more than other countries. |
| Chilean | Pacific coast off Peru, Chile. |
| New Zealand | Usually found off the coast of the outskirts of New Zealand, including the vicinity of Patagonia. Serves as an object of constant fishing. |
| Cape | Coast of Angola to the territory of South Africa. |
Heck loves the bottom areas, his body is able to withstand a lot of pressure. Therefore, the fish calmly descends to a kilometer depth. They are caught from there with deep trawls. Fish move in flocks that rise higher during the hunting season.
Hake is also found in Russia, only in artificially populated reservoirs.
Hake fish: benefits and harms
Most often, hake is found frozen on store shelves. So the fish is transported from the places of catch, while maintaining the maximum of its useful properties.
What macro and microelements does hake contain:
| M metals | vitamins |
| phosphorus; zinc; iodine; potassium; magnesium; iron; fluorine; calcium; sodium; sulfur; chlorine; manganese; copper; nickel; cobalt. | B1, B2; B6; B9; AT 12; PP; Omega 3. Other unsaturated natural fatty acids. |
With such an impressive range of nutrients, fish can be used as a natural remedy for certain diseases. For example:
- Diseases of the endocrine system - seafood is always rich in iodine, and the thyroid gland lacks it.
- Nervous disorders - it is known that the destroyed nerve cells will not be restored. Regular consumption of fish has a beneficial effect on the central nervous system.
- Diabetes - patients with this diagnosis need to follow a special diet, monitor their sugar levels and regularly take a number of medications. Hake makes excellent dietary dishes, in addition, it is healthy and caviar can lower dangerous sugar levels.
In addition to the positive qualities, the fish has contraindications:
- Allergies – Most seafood can cause severe reactions. Heck too. Therefore, before use, you should check for individual intolerance.
- Constipation - there is enough iron in the fillet, and its binding effect is contraindicated in case of constipation.
- Increased acidity in the body. Those suffering from such a disease should not eat hake.
Babies should also not be given a hake, although it is easy to remove the bones from the meat. There is a risk that the child will choke.
Hake sea or river fish?
Refers to marine fish and a large cod family. In Europe, she has long been recognized as the best representative of her family. Therefore, hake is actively caught and sold everywhere.
Earlier in Russia, hake was considered a cheap and low-quality product. He reminded people of the times of scarcity, when only hake was on the counter of fish products. Now people's opinion has changed.
Hake fish: calories
Saturated acids - 0.6, carbohydrates - 0.
Due to its low calorie content, it is easy to cook diet meals from hake.
How much does a hake fish cost
Under the USSR, it pleased with an affordable price, so people often took it for holidays or ordinary days.
Hake fish price per 1 kg in various establishments
| Product, shop | Price | Quantity |
| Carcass without a head ("Metro online store" from Moscow) | 229 rubles | 1 kg |
| Carcass (Faithful, Kaluga) | 299.9 rubles | 1 kg |
| Carcass ("Faithful" from the Leningrad region) | 299.9 rubles | 1 kg |
| Carcass (Verny, Vladimir) | 299.9 rubles | 1 kg |
| Frozen carcass ("Utkonos online store", from Moscow) | 289 rubles | 1 kg |
The cost of a kilogram of hake ranges from 230-300 rubles.
Hake fish: how to cook deliciously in the oven
Among the well-known options for cooking fish, it is best to bake it. So the dish will come out less high-calorie, in addition, the novice hostess will also cope with this task. Roasting is better than traditional frying, because. the kitchen remains clean after culinary experiments and there is no fishy smell. Foil helps. It perfectly withstands high temperatures, at the same time preserving the quality of the prepared product.
The recipe is simple, requires a minimum of ingredients. You can supplement it with potatoes by cutting them into medium slices. Then the question of the side dish will disappear automatically. Or add canned beans. Simple, tasty, healthy and satisfying!
Ingredients:
- hake fish - 2 pcs.;
- lemon;
- bay leaf - 1 pc.;
- black pepper;
- salt;
- dry garlic - a pinch;
- olive oil- 1-2 tablespoons;
- leek/regular.
Cooking:
- Carcass preparation. It is necessary to clean the fish, cut off the fins and rinse it thoroughly. This is where kitchen scissors come in handy. It is better to remove the insides from a frozen carcass. This makes the process easier.
- Place a sheet of foil on the bottom of the baking dish. Above - both carcasses of peeled hake. Salt them from all (upper, lower, inner) sides. Bay leaf can be put inside or left nearby. Lemon slices are also arranged arbitrarily instead of with onion pieces. Add a couple pinches of pepper.
- Lastly, add some oil. Instead, you can pour water or do without it. When finished cooking, cover the fish with foil on top and send to bake in the oven, setting 120 degrees. Hake is baked for 30 minutes. It is better to wrap the foil loosely, leaving a little space.
For a side dish, you can use mashed potatoes, buckwheat or rice. It turns out a soft, juicy and tasty dish. Instead of a side dish, if there is no time (laziness), you should cut a simple salad using fresh vegetables(cabbage, tomato-cucumbers) or open a jar of pickles.
How much to cook hake fish for soup - 30 minutes is enough if the water has already boiled. You need to set a small fire and close the pan when cooking.
In supermarkets and fish shops, hake is always sold without a head. And this is good, otherwise the number of buyers could decrease.
This is what a hake with a head looks like (this photo made a splash on Peekaboo):
Heck with a head. Source: Peekaboo
Why do stores always sell headless carcasses or fillets? You might think that the reason is not very pleasant appearance this fish. But most likely, it is more commonplace - so the hake does not deteriorate longer. And a hake is still a hake, regardless of whether he has a head or not. This is an edible fish. Do not believe those who attribute it to the tops of fish that are best not to eat.
Here is a live hake (view "European") in a better perspective:
Live hake. Source: Wikipedia A few more pictures:
Hake on the counter 
Hake with frozen head 
Hake head close up Information sheet. Hake (or hake) is a genus of fish from the hake family. The fish is found in the Atlantic and Pacific oceans, on the continental shelf (surface and subsoil of the seabed), at a depth of 100 m to 1 km. Merluza is a predator, she prefers to spend time at the bottom, but she can rise to the middle and upper layers of the water while hunting. She needs huge teeth to catch herring, sardines and other prey. If the prey is really bad, the hake can eat his brother (i.e., he can be a cannibal). It is a valuable industrial fish, low in calories and not very fatty. Most supermarkets sell it frozen. According to the FAO (Food and Agriculture Organization of the United Nations), the European hake can weigh up to 15 kg and be up to 1.4 m long.
Evaluation of the beauty of this fish is very subjective. Moreover, as you can see, it all depends on the shooting angle and on a particular individual.
There are about 10 types of hake, or hake. Them taste qualities depend largely on the species and habitat.
The length of the hake is from 30 cm to one and a half meters, the average weight is grams, in rare cases it can reach kilograms. The color is usually silver-gray, the back is high and dark, the body is elongated.
Hake composition
In terms of chemical composition, hake is close to navaga, with a fat content of about 4%, which is more than that of other representatives of cod. In addition, in the meat% of proteins rich in valuable amino acids, water, ash, vitamins and minerals. Hake contains vitamins: A, E, C, PP, groups B - B2, B6 and B12, as well as minerals: iodine, copper, calcium, manganese, potassium, sulfur, fluorine, iron and zinc.
All this helps to strengthen the bones and tissues of the body, maintain the vitamin-mineral balance and metabolism in the body at the right level.
Beneficial features
Hake fat consists of saturated fatty acids that are important for maintaining the body's cardiovascular system. Caviar contains the most important element for health - omega-3 acids. It has antioxidant properties and is a raw material for many medicinal and cosmetic products.
Despite the presence of fats, hake meat has a low calorie content - 86 kcal per 100 grams, it can be recommended for dietary and baby food. Regular consumption of food lowers blood sugar levels, is the prevention of obesity and the development of cardiovascular diseases. Hake has excellent taste, it has tender meat and a small amount of small bones.
It is believed that the most delicious hake- fried. However, when fresh, it quickly loses its taste, so it is usually available for sale fresh-frozen. To prepare delicious fish dish enough to defrost, sprinkle it lemon juice or vinegar and fry on both sides in a hot frying pan. Hake can also be boiled, baked, stewed; and it is often made into cutlets, fish meatballs, minced meat.
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Description of hake fish with a photo, composition and calorie content, as well as nutritional value; how to cook, benefits and harms
Hake fish: properties
Calories: 86 kcal.
Description
Hake fish belongs to the cod family. This type of fish is very popular among all the peoples of the world, and is also famous for its delicious dietary meat. Habitat - Atlantic and Pacific Oceans. Hake fish, or, as it is also called, hake, lives at the bottom, rising to the surface exclusively for prey.
Depending on the habitat, hake fish can have a size ranging from thirty centimeters to 1.5 meters. The young hake feeds mainly on plankton, and when it grows up, it becomes a predator and devours small schooling fish.
At the moment, there are many companies that breed hake fish both in artificial conditions and in the wild. Fish are harvested with special devices called bottom trawls.
Hake fish goes on sale both frozen and fresh. It is preferable to buy fresh fish, as ice cream can go through several stages of freezing and thawing, as a result of which it will lose most of its taste.
This type of fish can be divided into two more large subspecies: silver and Pacific hake.
- The maximum length of a silver hake reaches 73 centimeters, and its weight is two and a half kilograms. This fish presumably lives off the coast of North America, as well as South Carolina. It is mined at a depth of fifty to nine hundred meters. The silver hake migrates seasonally and starts spawning in May.
- Pacific hake can reach ninety centimeters in length, but most often fishermen catch fish up to forty centimeters long. Lives off the coast of California and Vancouver. Spawning begins in January at a depth of about two hundred meters.
When buying frozen hake fish in a store, be sure to pay attention to the ice crust: it should not be too thick and broken. If you notice cracks in the ice crust, then the fish has been thawed and refrozen. It is better to go to another store if you want to buy tasty and high-quality fish.
How to cook hake fish?
You can cook hake fish in a variety of ways. various ways, starting with baking, and ending with stewing in a slow cooker. There are a large number of cooking recipes delicious meals from hake fish, which any hostess can make at home. We will tell you about the easiest and most popular ways to cook hake fish.
- One of the most popular and quick options for making hake is baking in the oven. At the same time, you can rub the fish with any spices, pour over the sauce, bake in foil or in a sleeve with or without vegetables. Together with hake, you can bake other types of fish, such as pollock or mackerel.
- Fish can be fried in a pan along with potatoes, carrots or onions. At the same time, fried hake will go well with sour cream or tomato sauce. In addition, it will turn out very tasty if you fry the hake in batter, in which you definitely need to add a little lemon juice.
- You can stew hake fish both in a deep frying pan and using a slow cooker. If you have this kitchen gadget, then it will greatly facilitate your cooking process. Braised fish Suitable for use by both adults and children.
- This product can be cooked in a conventional saucepan. Also, from boiled hake, you can easily make an ear or fish soup. Among other things, you can try steaming fish. In this case, it will turn out to be more juicy and fat, and also will not lose its positive qualities.
- Hake dishes can also include fish cakes, which are prepared from fillets. They come out tender, and you and your family will love their taste. You can even add some rice and make delicious fish meatballs in a tomato.
- Fish pies are also very tasty dishes. They may not be to everyone's taste, but if you love such food, be sure to treat yourself to this yummy.
Since this type of fish is not bony, hake can be used for cooking huge amount variety of dishes. You can even pickle it or pickle it with your own hands. Home-salted hake with butter and spices will appeal to everyone who tries it.
Korean hake fish will easily become one of the most delicious dishes on holiday table! You can add any of your favorite seasonings to your food, but don't overdo it! Otherwise, the dish will have the taste of some spices.
The calorie content of hake fish is low, but in combination with other products, as well as depending on the method of preparation, it may vary. One way or another, many nutritionists note that hake is suitable for dietary nutrition, if not fried in oil, but stewed or steamed.
Benefit and harm
Absolutely any product can cause benefit and harm, if you neglect the rules for its use. Hake fish, although it is a product with a high content of omega-3 acids, its liver and fillet can provoke an allergic reaction in people with individual intolerance to the product. Also, the product contains a fairly large amount of iron, and with its excess in the body, constipation can occur. Therefore, hake should be consumed in reasonable quantities.
With gastritis or an ulcer, eating fish dishes is completely contraindicated. Hake can increase the acidity of the stomach, because of which the disease will only worsen.
And now we can move on to the good news. Despite the fact that hake fish can be harmful if used improperly, it also has positive properties. It is enough to observe contraindications. Well, the benefits of hake are as follows:
- malfunctions of the endocrine system and hormonal disruptions - indications for the use of fish, as well as its inclusion in the daily diet;
- if you eat hake fish regularly, you can quickly fill the iodine deficiency in the body;
- vitamins and microelements contained in fish can prevent disorders of the nervous system and get rid of insomnia;
- hake fillet and caviar help lower blood sugar, so it is useful for people with diabetes to eat them;
Having prepared delicious hake fish correctly, you can easily treat it to children, pregnant women, as well as your friends and relatives. Your family will surely love this treat, so check out a few recipes that can be followed to prepare delicious fish dishes.
What does hake fish look like?
Hake, a genus of marine fish of the cod family. In Europe, hake has long been recognized as the best representative of cod breeds. Hake meat is widely used in diet food and is very well absorbed by the body.
The average length of the fish is 20–70 cm and weighs up to 2.5–3 kg. It has an elongated body, one short and one long dorsal fin. The back of the hake is greyish-black, while the sides and belly are silver-gray. Hake meat is lean, tender, white, low-boned, sirloin plates are easily separated from the bones after cooking.
Most often, frozen fillets are on sale (dry-frozen and glazed), as well as gutted frozen carcasses with and without a head. Fresh hake tends to quickly lose its taste and aroma. Quick freezing helps to slow down/delay this process.
In the first years of life, the hake feeds on small shrimp, themisto, calanus, etc. After the onset of puberty, with a length of more than 31 cm, it becomes a predator and consumes schooling pelagic fish (herring, mackerel, menhaden), large invertebrates (shrimp and squid) . Silver hake spends winter at depths of more than 20 m.
When buying frozen fish, it is very important to be sure that it has not been re-frozen. As a rule, after freezing, the fish is covered with a thin layer of ice, which protects it from drying out. Be careful here: some manufacturers glaze the fish so that the ice layer becomes thicker than the seafood itself. Not only will you have to overpay for the weight of the ice, but the fish will also become tasteless after such manipulations.
If, on the contrary, the fish is too light, this means that it was frozen a very long time ago, and during this time it managed to dry out, even despite the ice cover. If the shape of the fish seems unnatural, broken, most likely, it was thawed several times, and then frozen again. The taste properties of the hake are lost in such cases.
Useful properties of hake
Hake is a rich source of proteins, it contains such macro and microelements as: calcium, potassium, magnesium, sodium, phosphorus, sulfur, chlorine, iron, iodine, zinc, copper, manganese, chromium, fluorine, cobalt, molyben and nickel. Hake contains vitamin C, E, B1, B2, B6, B9, B12, A, PP, as well as hake contains saturated fatty acids, which have a beneficial effect on the human body.
Contains very little fat. You can cook many delicious dishes from hake. Hake meat is tastier than cod meat, it is more tender and fatter.
Hake is good for the thyroid gland, skin and mucous membranes, the nervous and digestive systems, it perfectly regulates blood sugar and is an antioxidant.
Scientists advise at least a minimal amount to regularly eat hake, salmon or lumpfish - even small portions of this fish completely satisfy our body with the omega-3 fatty acid necessary for health.
Omega-3 deficiency leads to a violation of the cardiovascular system, hypertension, depression, diabetes, reduces reproductive function and loosens the nervous system.
Dangerous properties of hake
At the same time, it is very important that the fish be frozen only once and properly stored according to the technology. Otherwise, the hake from an ice block, after defrosting, will turn into a structureless, tasteless mass.
So, you need to learn how to distinguish fresh-frozen hake from sluggish bad taste. Since frozen fish loses its taste and useful properties several times, when purchasing it, you need to make sure that it has not been re-frozen. To do this, pay attention to the weight of the fish. As a rule, after freezing, the hake is covered with a not very thick layer of ice, which protects it from drying out. The weight of the fish should correspond to its size. If it is too heavy for its own dimensions, then the manufacturers used a lot of ice to glaze it, which will make it tasteless. And if the hake is quite light, therefore, it was frozen a long time ago, and most likely, during this time it dried up.
One of the episodes of the program “Everything will be delicious” tells how to cook three delicious dishes from hake!
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All about hake fish
Hake is the most useful, tasty and convenient representative of cod breeds. Its meat contains a lot of vital vitamins, minerals, proteins and fats. Based on it, you can make a whole cookbook, and the hake bones seem to be just looking for an excuse to quickly jump out of the fillet. Fiction? This is something else. Let's get to know him better...
Brief information
Hake belongs to the Merluzov family, lives in the salty waters of the oceans, and is caught in shallow water. The length of the hake can reach up to one and a half meters, but much more often it is only centimeters.
Hake is very attractive from a culinary point of view, because it has very few bones, which are also very easy to remove. In addition, hake meat is considered lean and can be used as a dietary component in the human diet.
When fresh, the carcasses of this fish do not retain their smell and taste well, so they are subjected to quick freezing. Moreover, both whole carcasses and fillets prepared for use.
Phosphorus (240 mg.), Cholesterol (70 mg.).
Useful properties of hake
Hake meat "to the brim" is filled with useful substances, which include such important minerals as calcium, phosphorus, iron, zinc, iodine; vitamins PP, B, A, E and C, as well as easily digestible proteins.
Despite the fact that hake is considered a lean fish, it contains quite a lot of useful omega-3 acid. This is especially true for caviar. Therefore, if you have hints of diabetes, cardiovascular disease or hypertension, try very hard to buy hake along with caviar.
By the way, researchers have noticed that hake caviar also has a very positive effect on the central nervous system, thyroid gland and even the human reproductive system.
In addition to these advantages, meat lovers of this fish get rid of toxins and free radicals with each new serving, and also maintain the desired blood sugar level.
Contraindications
At the same time, it is important that the hake is frozen only once and stored according to technology. Otherwise, after defrosting, it will turn from an ice block into a structureless, tasteless nonsense, suitable only for “feeding” a trash can.
So, we must learn to distinguish fresh-frozen fish from sluggish bad taste.
The main criterion for the quality of a hake is the ratio of the size and weight of the carcass. A good fish should be moderately heavy.
If the hake looks like it weighs no more than 200 grams, and the scales show all 400, then you should know that the manufacturer did his best and “saturated” his product with water from the bottom of his heart. Consequently, you will overpay for the goods twice, and you will receive not a fish, but a bunch of fibers torn by ice.
At the same time, there should still be a thin layer of ice glaze on the fish, otherwise it will dry out during storage and lose its taste and smell.
As we said above, you can cook hundreds of dishes with hake. This fish is especially good for minced meat, because there are practically no bones in it. But the hake is excellent and whole. However, it should be remembered that its meat is rather dry. Therefore, when baking hake, it is necessary to regularly “moisten” with fatty sauce or broth.
For the same reason, when frying, it is better to cover it with dough or a thick layer. breadcrumbs. Well, cooking hake in water and for a couple does not stand out in any way. Unless then the dish can be served with a creamy or sour cream sauce.
What is hake fish useful for and how to cook it deliciously
At times Soviet Union silver hake became famous for being the most frequent guest on catering tables on Thursday fish days. In this, he competed only with blue whiting fish. Hake was cheap, because then, in the era of shortages, it seemed like a kind of slop product that was served on the table in canteens and cafes only for the lack of more decent varieties of fish. Today, when we have a choice, we understand that hake is a fish worthy in almost every respect. Spoiled Europe even considers it the best of 31 species of cod fish. Why? This will be discussed below.
Description of the ocean guest
Hake is also called hake, and this predatory fish lives in the Pacific and Atlantic oceans. Its population is impressive, experts believe that the world reserves of all types of hake reach 10 million tons, although this number has recently been declining due to unrestrained fishing. The size of an adult hake ranges from 30 centimeters to one and a half meters.
Chemical composition
In its composition, hake is very similar to saffron cod, and in terms of the presence of fat, which is contained in it in an amount of about four percent, it is a champion among cod fish.
vitamins
These elements valuable for health are presented in it impressively:
Minerals
The palette of macro- and microelements is even more extensive:
Nutritional value and calorie content of hake
The record fat content for cod fish has already been mentioned, but it is also rich in protein, which its fillet contains up to 17 percent, amino acids and omega-3 unsaturated fatty acids.
About the benefits
Hake is useful for humans, but its various valuable qualities are in demand by different categories of people in their own way.
For adults
The presence of unsaturated fatty acids in hake meat is especially important for people at an age when there are problems with the cardiovascular system. These antioxidants help to normalize cholesterol levels in the blood and thereby help cleanse the walls of blood vessels. It is also useful for those suffering from endocrine disorders. The iodine present in hake has a very beneficial effect on the thyroid gland, but its caviar is very indicated for keeping the nervous system in good condition.
Diabetes slows down its destructive effect on the body when eating hake dishes, since hake fillet, as well as caviar, can lower blood sugar.
For children
Due to the excellent digestibility of hake, its saturation with vitamins and minerals, dishes from it are highly recommended for older children.
Moreover, hake is indicated even for children who have impaired functioning of the gastrointestinal tract. The only contraindication is individual allergic reactions to it.
Separately about dietary nutrition
Almost perfect digestibility culinary specialties from hake, their low calorie content, its saturation with protein and low fat content - all this allows you to automatically convert hake into the category of dietary products.
Is it possible hake
People whose nutritional requirements are especially high have their own nuances regarding this fish.
Pregnant
High nutritional value, good digestibility and saturation with useful substances, it would seem, should bring hake to one of the first places in the menu of pregnant women. So it was even a few decades ago.
Of course, this does not mean a complete rejection of such a useful marine product. Just before acquiring it, it is advisable to ask about its origin.
Fish harvested off the coast of Japan, for example, is especially dangerous due to possible radioactive contamination after accidents at nuclear power plants there.
Lactating
The same applies to breastfeeding mothers. The abundance of vitamins and minerals in fish helps them to increase the number of blood cells that decreased during childbirth. They also help keep teeth, hair, nails and skin in good shape, help fight fatigue and stress.
The basics of the right choice: how not to buy pollock
Merluza and her relative from the order of cod pollock are outwardly quite similar, but they differ somewhat in taste, composition and dietary properties, in which hake is undoubtedly the leader.
This is also reflected in the price of the product, therefore, when buying, it is desirable that unscrupulous traders do not sell cheaper pollock to the buyer at the price of more expensive hake.
Meanwhile, it is not very difficult to distinguish these fish from each other:
- hake is evenly elongated along the entire length of the body, and walleye pollock is wider near the head and narrower in the tail area;
- the hake has a silvery underside and belly with a much darker back, while pollock is covered with dark spots all over its body.
How to cook delicious hake
Of course, this fish, recognized by Europeans as the best among its cod counterparts, is in great demand among consumers. Hence the mass of recipes for preparing delicious dishes from it.
Meat characteristics and taste
Hake meat, which is famous for its excellent digestibility, is also very tasty. Its white meat easily separates from the ridge, does not spread when frying and is suitable for all types. heat treatment without visible harm to its original configuration.
This meat is also distinguished by juiciness, which favorably distinguishes it from the meat of the same pollock or cod.
Popular cooking recipes
Fish allows you to dream up and cook both ordinary dishes and festive ones. Here are a few recipes for preparing the product that are simple and do not require time.
Fried hake with onions
- hake carcass of medium size - 1 pc.;
- bulb - 1 pc.;
- vegetable oil - as needed;
- salt - to taste.
- cut the hake carcass into pieces;
- cut the onion into rings;
- mix pieces of hake with onions;
- add salt;
- leave to marinate for half an hour;
- breaded pieces of hake in flour;
- fry in a pan with sunflower oil;
- sauté onions;
- add it to the fried hake.
Hake stew with vegetables
- small hake carcasses - enough to fill the pan in rows;
- bulb - 1 pc.;
- bell pepper - 1 pc.;
- tomato sauce - 100 g;
- bay leaf - 1 pc.;
- salt - to taste;
- ground pepper - to taste;
- sunflower oil - as needed.
- grease the pan with sunflower oil;
- fill it with hake carcasses, tightly packed in rows;
- salt;
- cut the onion into rings;
- cover them with hake;
- chop the bell pepper into small pieces;
- pour it in a layer on top of the onion layer;
- add tomato sauce;
- Spice up;
- pour water to the edges of the pan;
- add bay leaf;
- cover the pan with a lid and simmer for a minute.
Hake baked in the oven
- salt, pepper the carcasses, wrap each in foil;
- send to the oven;
- bake at a temperature of 180 degrees for half an hour;
- to sprinkle ready meal greenery.
What to serve fish with
Potatoes are considered the best side dish for hake. It harmonizes perfectly with fried vegetables in particular with onions. Sauces of sour cream, cream and butter are good for this fish. Cooked hake goes well with lemon and herbs.
The fact that hake is sold everywhere without a head is not at all explained by the fact that it looks intimidating, especially with an open mouth in which sharp teeth stick out.
Not at all because of an unaesthetic appearance, but purely for practical reasons, when consumers injured their hands on these very sharp teeth while cooking fish, the heads are completely removed from the hake carcass.
Are there any contraindications
It has already been said about the possibility of accumulation of poisonous salts of heavy metals by fish, which makes it especially dangerous for pregnant and lactating mothers.
Like many other marine life, hake is also capable of causing allergic reactions in humans, which should be considered by potential consumers of this product.
How to replace hake
Although he is the best among his cod relatives, he is not completely indispensable. There are many other types of fish that can compete with hake in terms of usefulness and excellent taste.
Navaga
Navaga is extremely similar to its marine relative. Their composition is almost the same, except that hake is superior to saffron cod in terms of fat content and, consequently, juiciness of meat.
Pollock
This eternal rival of hake in the fish departments sometimes becomes his replacement for financial reasons, but he is unable to completely replace him, because he loses in all respects. The exception is caviar, which is considered more valuable in pollock.
Cod
The white meat of both these fish, somewhat similar in taste, suggests their culinary interchangeability. In principle, this is how it is, if it concerns fish cakes and other similar foods.
However, when comparing them fried meat in pure form you do not need to be an advanced gourmet to notice the taste difference between them in favor of the hake. Its meat is more tender, juicier and therefore tastier.
This fish is good in all respects: tasty, healthy, healing, nutritious. It is perfect for gourmet and diet meals. If today's predatory hake fishing is stopped, its huge population will be able to feed more than one generation of earthlings.
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If someone killed a neighbor in a past life, seduced a child the year before last, and burned a village a couple of lives ago, .
I myself have visited this market many times.
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There are two main reasons why hake is sold without a head.
Hake is considered exclusively delicious fish from the cod family. In Europe, it is very popular, because its meat is easily absorbed by the body. In addition, this fish is suitable as a dietary product.
The weight of live fish reaches 2.5-3 kilograms, and the length of the carcass varies from 20 to 70 centimeters. The meat is lean, without an abundance of bones. In addition, it is easy to prepare and delicate in taste.
The young hake feeds on small shrimps and calanus. And only later, reaching about 30 centimeters, it becomes a predator, hunting for herring, mackerel and other fish.
Hake is very tasty, no matter how it is prepared. But in order to preserve the taste and aroma of fish as much as possible, it is better to bake it on the grill or in the oven, steam it, stew it in sauce or fry it without using a lot of fat.
You always see this fish on the shelves without a head. Don't you think this is strange? Why do sellers cut off the hake's head so carefully before selling it?
On the shelves you can only find headless carcasses and hake fillets. But we will specially show you this fish with a head. Look - it's a hack.
You still don't understand why this fish can't be put on the counter with its head, do you? Then watch the hake open his mouth.
Looks terrible? Do you feel your appetite disappear? And even if you have strong nerves and the terrible appearance of this mouth did not impress you, then most of the visitors to the fish department would still run away in horror when they saw this monstrous mouth.
But if you reveal the whole truth, then it must be said that the sellers cut off the hake's head not only to save the nerves of the buyers, but also to keep the fish longer.
Fresh hake is not easy to store, because it deteriorates quite quickly, losing its taste. If you freeze fish quickly, it will keep longer.
Buyers should also pay attention to how the hake is frozen. It is important that the fish is not re-frozen.
If the fish has been frozen for a very long time, it will have time to dry, despite the freezing. Such a hake looks wrinkled and broken, and its taste is irretrievably lost.
Some unscrupulous manufacturers freeze fish so that the layer of ice is sometimes heavier than the carcass itself. And then you have to overpay not only for the fish, but also for the ice on it.
Now you know a little more about hake. We sincerely hope that this knowledge will not adversely affect your appetite, and on occasion you will again taste the cooked fish.
Did you know this “terrible” hake secret? Share in the comments if the terrible fish head scared you.
Hake often appears on our tables. This fish cannot be called scarce, it is easy to buy in any supermarket at an affordable price. And this fact played a cruel joke with hake: many underestimate its role for the body. And by the way, this is one of the best natural medicines for people with diabetes, thyroid disorders, prone to nervous disorders, besides, hake can even protect against cancer.
general characteristics
Hake (or hake) is a predatory sea fish from the cod family. It is easily recognizable by its black mouth, narrow, elongated carcass with silvery sides, and on its dark back, unlike other fish, there is only one fin. Adult fish usually weigh up to 3 kg and grow up to half a meter in length, although one and a half meter record holders are sometimes found.
In the waters of the oceans, there are about a dozen varieties of hake. Hake are deep-sea fish that feel comfortable at 100 meters under water, and even swim to a depth of 1000 meters. Most of them live near the continents in the Pacific and Atlantic Oceans. Depending on the place of "registration" there are several varieties of hake. European - inhabit the waters from Norway and Iceland to the coast of Mauritania, are found in the Black and Mediterranean Seas. Silver - found near North America. Pacific (Oregon) - are found from the Bering Sea to the Gulf of California. As well as New Zealand - keep the coast of New Zealand and Patagonia.
By the way, different types of hake differ not only in places of residence, but also in some external signs, although on nutritional value their meat is almost unaffected.
Chemical composition and nutritional value
Hake meat is an easily digestible protein with a high biological value. 100 g fillet contains almost 19 g and only within 1 g. Fish meat is rich. It has many , , and some other useful components. This fish is useful as an important source for humans, including those from the group. And with all this, 100 g of fillet contains no more than 86 kcal.
What is good for health
The fact that any fish is one of the most important products for people has long been known and already generally accepted fact. But still chemical composition different types fish is slightly different, which means that the role for the body in such products can also be different.
Hake, for example, is considered the best choice for people with diabetes and extra pounds, because it contains a minimum of calories and prevents the accumulation of fat. For people with diabetes, hake is useful not only as dietary product, but also due to the content of substances that help reduce blood sugar. In addition, the mineral-vitamin complex contained in this product can be considered as an ideal combination for the thyroid gland, digestive organs, nervous system, mucous membranes and skin. The fillet of this fish has antioxidant and anti-cancer properties. And some of the components that make up the hake help cleanse the blood and remove toxic substances from the body.
Useful is not only meat, but also hake caviar.
Spanish researchers studied the chemical composition of caviar of 15 varieties of fish. It turned out that most of the omega-3 type is found in hake, salmon and lumpfish caviar. This fact serves as an indisputable confirmation that hake caviar is extremely useful for humans. Thanks to omega-3, it protects against nervous disorders, heart and vascular diseases, improves the reproductive functions of the body, prevents hypertension, diabetes and depression. And this is just, so to speak, a basic list of useful properties that polyunsaturated fatty acids give caviar. In addition, do not forget that all seafood is an exceptional source of iodine, a substance that is extremely important for people with thyroid disorders.
Possible harm and contraindications
Everything is good in moderation. This rule must be remembered when eating hake dishes. First, this fish contains a lot of iron. This, of course, is fine, but the abuse of the mineral can cause constipation. Another potential danger of hake is an increase in the general acidity of the body, which is dangerous for people with an already disturbed pH level. Well, of course, this fish should not be on the menu of people with allergies to seafood, with intolerance to protein or other components found in hake.
And one more unpleasant news about codfish. More than some other seafood, this type of fish tends to accumulate mercury and heavy metals contained in sea water in its body. Therefore, it is so important where exactly the fish offered to the buyer as a commodity was caught. At the slightest suspicion that the carcass is contaminated with “chemistry”, it is better to refuse to buy, especially if the product is intended for children, pregnant, lactating women, sick or aged people.
In order to protect yourself and loved ones from this danger, any fish must be thoroughly cooked.
Use in cooking
Europeans have long called hake the best representative of all cod. Cooks and gourmets love its tender white meat (although almost without fat, but not as dry as that of). There are almost no bones in it, and those that are are easily separated from the cooked fillet. Merluza is the best choice for diet menu. Dishes from it are suitable for children and people with digestive problems, since hake is perfectly perceived by any organism.
Hake is suitable for cooking different ways. Cooks around the world fry, bake, steam and boil hake. They are suitable for preparing cold appetizers, fish soup, meatballs and fish fillings for pies. Since the hake carcass contains almost no fat, to prevent rapid drying, it is better to bake the fish either in foil or in dough. Many people like the last option for its originality. Yes, and the fish cooked in this way is very tender and juicy.
Hake contains almost no calories, and therefore even observing low calorie diet can afford a carcass cooked in sour cream or cream sauce(even in this form, the calorie content of the hake will not go off scale). It is also better to fry hake in batter, and serve with sauce or juicy vegetables.
How to choose and store
If the purpose of the purchase is fresh hake, then it is important to follow the generally accepted rules for choosing fish. In short, fresh fish should have shiny eyes, pink gills, a springy carcass that does not leave dents after pressing.
A good frozen product is one that has not been re-frozen. Most often, hake is sold already frozen, as it quickly loses its taste when fresh. Since even a frozen hake dries out very quickly, as a rule, after any freezing method, the carcass is glazed with a thin ball of ice. If the fish is too light, as for its size, it means that, most likely, almost all the liquid from the meat has already evaporated. It is better not to take such fish, in ready-made her fillet will be dry and tasteless. Too heavy fish is a sign of excessive glazing, which will affect not only the cost of the carcass, but also its taste.
White bread (can be replaced with unsweetened bread). Add a little to the mixture fried onion, salt, pepper, and mix thoroughly. Form cutlets from the minced meat, roll them in breadcrumbs and fry for 1-2 minutes until a crust forms. Then put the cutlets in a heat-resistant form, add 2-3 slices butter and put it in the oven for a few minutes. Serve with butter or bechamel sauce.
The next time a hake appears on the dinner table, you will already know how useful this fish is. And you might even want more! The main thing to remember is that overeating is just as bad as not eating enough healthy food. After all, they say the truth: everything is good in moderation.
