Hake: beneficial properties and use in dietary nutrition. Types and varieties
The benefits and harms of hake are of interest to every lover of fish dishes and supporters of a healthy diet. The product ranks high in the consumer basket due to its taste and ease of preparation.
What does hake look like and where is it found?
Hake fish is a marine predator belonging to the Salmon family. It lives in the waters of the Pacific and Atlantic Oceans at depths from 20 to 300 m, choosing the continental shelf for optimal existence.
The coloring of the body is characterized by silvery tints. The sides and belly are slightly lighter than the back. The individual usually has a length from 30 to 70 cm. An elongated body with one long and short dorsal fins. The main feature is a large mouth with a short upper jaw.
Hake composition
The lean meat of healthy sea fish is tender and light, and a small amount of bones can be separated without much effort after heat treatment. The product is a good source of healthy proteins and a wide variety of vitamins and minerals.
Energy value of healthy hake:
Knowing the chemical composition of a product, you can understand its compliance with the principles of a healthy diet and its positive effect on well-being. Healthy fish contains a large amount of vitamins, micro- and macroelements, and acids.
Vitamins |
Minerals |
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macronutrients |
microelements |
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Manganese |
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Molybdenum |
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The nutritional value and colossal content of components necessary for the life of the human body explains the active consumption of healthy sea fish.
Hake calorie content and nutritional value
The calorie content of hake per 100 grams is 89 kcal, but this figure varies depending on the place and time of fishing, as well as the method of preparation:
Regular consumption of sea fish will have a wonderful effect on the beauty and health of the body, saturate it with all the necessary substances without the threat of gaining extra pounds.
Useful properties of hake fish
The benefits of hake for the body are extremely important, since the combination of organic and inorganic components helps improve the performance of many body systems and gives strength and energy. The product should be included in the menu for the treatment and prevention of many diseases, since it is capable of:
- speed up metabolic processes in the body;
- stabilize blood sugar levels;
- relieve hormonal imbalances, and in particular problems with the thyroid gland;
- block the proliferation of harmful bacteria and microbes in the body;
- have a positive effect on the skin and the condition of the mucous membranes;
- eliminate inflammatory processes;
- strengthen the immune system and resist viral and bacterial diseases;
- improve vision;
- restore reserves spent on physical work and intellectual activity after exertion;
- support after serious illnesses and surgery.
Hake dishes should be included in the diet of people with a grueling work schedule, regular lack of sleep, as well as depression and frequent nervous stress. Eating healthy sea fish will rid the body of dangerous toxins and radicals, which will improve your overall condition.
Important! The combination of substances such as riboflavin and folic acid can significantly enhance brain activity, which should be taken into account by parents whose children are preparing to take the exam!
For what diseases is hake useful?
The product has a beneficial effect on all body systems and also optimizes their performance. Due to the significant content of useful substances, healthy sea fish is recommended in the following cases:
- problems with the digestive system;
- infectious and viral diseases;
- menopause, irregular menstrual cycle;
- obesity.
Hake is very beneficial to the body for diabetes, as it helps lower blood glucose. With this disease, you need to follow a strict diet, and healthy sea fish is the main ingredient in most dietary dishes.
Is hake good for pregnant and lactating women?
During pregnancy, a woman’s body works in increased mode, so it needs a double portion of vitamins. Gynecologists are in no hurry to prescribe pharmacy vitamin complexes, but recommend supplementing the diet of every pregnant woman with healthy sea fish, as it will help:
- protect the body from viral and bacterial infections;
- replenish iodine deficiency, which is especially important for the normal functioning of the thyroid gland;
- reduce irritation and nervous tension;
- cope with hair loss and brittle nails.
Hake during breastfeeding has a positive effect on the mother’s body, restoring it after childbirth and strengthening the immune system.
Attention! It is important to consult with your doctor before introducing hake into your diet, as sometimes the simplest product can provoke an undesirable reaction in the body.
Is it possible to give hake to a child?
Children from 1 year of age can begin complementary feeding in small portions 1-2 times a week, but only after consultation with a pediatrician, and after making sure that there are no visible contraindications or allergies. The benefits of fish for a baby include a beneficial effect on all organ systems and the development of the skeleton and muscles.
Sea fish is useful for children during periods of crisis or getting used to kindergarten or school, as it strengthens the functioning of the nervous system during stressful situations. Hake is necessary for children who spend a lot of time in front of a computer monitor to support their vision.
The benefits of hake for the elderly
The health benefits of hake for older people include improving the functioning of sensory organs and eliminating memory problems. For an older person, it will be useful to eat sea fish for the treatment and prevention of diseases, as well as to improve well-being and increase vital energy.
Hake for weight loss
The product helps to quickly get rid of extra pounds using a specially designed diet, since it is easily digestible and does not burden the digestive system with long-term processing. Low-calorie healthy sea fish eliminates the accumulation of fat in problem areas and provokes partial utilization of the fat layer. Many experts recommend including the product in the menu in boiled and baked form, but even fried fish does not contribute to weight gain if consumed in moderation.
How to cook delicious hake
There are many ways to prepare sea fish. But frying turned out to be the most beneficial, since it does not require long-term heat treatment, which helps preserve all the beneficial qualities.
Delicious fried hake recipe:
The benefits of boiled hake are irreplaceable due to its low calorie content and high nutritional value. It fits perfectly into the diet of those who support a healthy lifestyle.
There are several interesting tips that will improve the quality of cooked fish:
- the combination of the product with vegetables, herbs and white wine will be harmonious;
- to obtain a golden crust, you need to roll the product in flour before heat treatment;
- To make the dish taste perfect, you need to place the fillet in salted water for a few minutes before frying.
Advice! When preparing soup, you need to use seafood with the head part; this is the only way to create a truly exquisite dish.
Harm to hake fish and contraindications
Despite all the beneficial properties of sea fish, there are still a number of contraindications, in addition to an allergic reaction. It is not recommended to use the product in large quantities if:
- Constipation is due to the large amount of iron in the fillet, which has a binding effect.
- Increased acidity - because it can provoke an exacerbation.
How to choose and store hake correctly
When choosing sea fish, you need to pay attention to its appearance and smell. In order not to get hooked by unscrupulous sellers, you should carefully study the main criteria for choosing fish:
- eyes are bright, shiny, with clearly defined pupils;
- the gills should have a pinkish tint;
- when pressed, the carcass springs back and does not leave dents;
- does not smell acidic or rotten.
The product is sold frozen. Fresh fish quickly loses its beneficial properties. The shelf life of a fish can be determined by its weight. If it is very heavy, then it has been re-frozen.
It is not recommended to store sea fish by re-freezing it. To preserve all the beneficial properties, it is better to prepare the product immediately after purchase.
Conclusion
The benefits and harms of hake require careful study to support vitality and energy. Healthy sea fish is an excellent addition to the diet, and in the absence of contraindications, systematic use of the product will have an excellent effect on the health of the body as a whole.
Hake is the favorite fish of many housewives. It is always on sale, it is easy and simple to prepare. The fish carcass has fairly dense meat and practically no bones. Therefore, it has earned wide use in cooking. Hake can be fried, stewed with vegetables, cooked under marinade, baked in foil or a sleeve. This list can be continued indefinitely.
Sea fish contains a large number of substances beneficial to our body. Hake is also a low-fat variety, which makes its meat also dietary. Fish dishes are recommended for everyone, even those who are on diets or adhere to the principles of proper nutrition.
What I love about fish dishes is their versatility. They themselves are quite independent and complete. They can also be combined with any side dishes. Boiled rice, buckwheat or millet, mashed potatoes, baked eggplants with tomatoes, pasta are an excellent addition to seafood. An excellent addition to fish is a fresh vegetable salad.
Tasty, satisfying and healthy. Hake dishes can be prepared both for everyday use and for holidays. Let me introduce you to recipes for cooking fish in a frying pan, which have long won the hearts of many chefs.
Let's start an interesting acquaintance!
Sea fish is often not just fried in a frying pan, but cooked in batter - the prepared pieces are dipped in batter and then placed on a hot frying pan. And here the main thing is to guess the consistency of the dough - it should not be too liquid, otherwise it will not stick to the pieces of fish. Also, don’t make it too thick - you’ll end up with fish in batter, and that’s a completely different dish.
Some housewives use a little trick to avoid making mistakes with batter. They first roll the fish in flour, then in beaten eggs and fry it - it turns out beautifully and neatly. But we will still try to prepare a real batter. This is the classic version that I like best.
Hake prepared using the method described below turns out very tasty and juicy. The whole secret is in the batter shell, which retains all the juices and the fish remains tender. And on top we get a crispy fried crust. Add your favorite sauce, vegetable salad - and a delicious dinner is ready!
To prepare, take:
- Hake fillet – 500 grams
- Salt, ground black pepper - to taste
- Lemon juice – 1 tablespoon
- Flour (for breading) – 2 tablespoons
For the batter:
- Egg – 1 piece
- Flour – 140 grams
- Water (or milk) – 150 milliliters
- Salt – 1 pinch
Let's start with the batter, since you will need to let it sit a little in the refrigerator.
This trick will allow us to get a crispier crust in the finished dish.
Beat the egg well, adding salt first.
Add water (or milk) and stir. Gradually add flour, achieving the consistency of liquid sour cream.
Place the batter in the refrigerator for 30 minutes.
During this time, the flour will swell, and the dough will become thicker and more viscous as a result.
Marinate the fish pieces for 15 minutes in a mixture of lemon juice, salt and pepper.
Roll the hake in flour. This will allow the batter to stick to the fish better.
Then we dip it in the batter and place it on a hot frying pan so that the pieces of fish do not touch each other - then we will get an excellent crispy crust.
Fry until you get a beautiful golden color. Place the finished fish on paper napkins - they will absorb excess fat.
That's all! As you can see, it’s very simple and incredibly fast. And I’ll tell you a secret, it’s very tasty. This dish can be served either hot or as a cold fish appetizer. It will perfectly diversify any family dinner or become a delicious guest on the holiday table. Bon appetit!
Hake fried in flour
You can fry fish not only in batter. Bread the hake in flour and place it in a frying pan. This method will also preserve the juiciness of valuable white meat. But hake is the champion among sea fish in terms of iodine content.
If you are not using ready-made fillets, but freshly frozen carcasses, you will need to defrost them first. Trim the fins and remove scales if the fish is unpeeled. Then cut along the belly from tail to head, open and remove the black film inside.
After this, the ridge is removed, and the carcasses, if they are not going to be fried whole, are cut into portioned pieces. To ensure that the fillet holds its shape during cooking and does not fall apart, there is no need to remove the skin. So, let's look at this dish in more detail!
To prepare, take:
- Hake – 700 grams
- Flour – 1 cup
- Salt – 1 teaspoon
- Dried basil – 1 teaspoon
- Ground black pepper - to taste
Step-by-step cooking recipe:
Fish, whole or in pieces, salt and add spices.
If you want to give a fish dish a unique aroma and taste, add a little dried basil to it. In Italy, for example, many restaurants offer fish with this fragrant herb. Try it too!
Now roll the hake pieces in flour and fry on both sides until a nice golden color. Do not keep it in the pan for too long, otherwise the fish will become dry.
As you can see, everything is very simple and fast. An excellent dish if you don’t want to stand at the stove for a long time. Serve the hake on lettuce leaves. Add vegetables. Boil potatoes or rice. A delicious and healthy dinner is ready! Bon appetit!
Marinated hake in lemon juice
Fish fillet is an excellent product that cooks quickly, and the result is always excellent. I really like hake marinated in lemon juice and aromatic spices. The fish turns out tender and literally melts in your mouth.
There are two ways to cook hake - in a frying pan or in the oven. Choose the second option if you don’t like to use a lot of oil and want a more dietary product. You can bake fish either on an open baking sheet or in foil.
We will look at a recipe for hake fried in a frying pan. This dish is suitable for lunch or dinner; it can be served with a side dish - it will be even more satisfying. And the original presentation will allow you to serve it to the festive table. So let's get started!
To prepare, take:
- Hake – 500 grams
- Salt - to taste
- Seasoning for fish - to taste
- Soy sauce - 30 milliliters
- Garlic – 1 – 2 cloves
- Lemon juice – 3 – 4 tablespoons
- Parsley
Step-by-step cooking recipe:
Place the fish in a bowl.
Add soy sauce, spices, a little salt, lemon juice, crushed garlic, mix.
Let the fish stand for 10 - 15 minutes so that it is well saturated with the marinade.
All that's left to do is roll the fish in flour and fry.
Serve sprinkled with chopped parsley. Separately, you can serve any sauce that goes with fish. For example, "Tartar". It can be easily prepared even at home.
For the sauce you will need 2 boiled yolks, 1 tablespoon each of mustard and lemon juice, 1 pickled cucumber (cut into small cubes), 30 milliliters of vegetable oil, salt, pepper, chopped parsley, dill. All ingredients are thoroughly beaten with a mixer. This sauce can be stored in the refrigerator for no more than two days, so do not prepare it for future use. Cook with pleasure!
Video on how to stew fish with carrots and onions
Hake is not only tasty, but also quite healthy fish that is easily absorbed by the body. That is why it is widely used in cooking. It can often be found in diet menu recipes.
Let's cook hake stewed with vegetables. All the secrets and subtleties of cooking are in the video below.
Hake fried in breadcrumbs
This sea fish is one of the most accessible and inexpensive representatives of its kind, which can be purchased in the fish department of any store. Moreover, it is simple and quick to prepare. Just half an hour - and a delicious, aromatic dish is already on your table.
It would seem that it is the same fish, but there are quite a lot of cooking methods. By replacing just one or two ingredients, you can cook something new and interesting every time. For example, change the composition of spices or fry not in flour or batter, but in breadcrumbs or corn flour. And you will get a completely different taste.
Let's cook hake breaded with breadcrumbs. Let's spice it up by adding soy sauce and lemon. Anyone will love this juicy fish in a delicious crust. Be sure to try this dish!
To prepare, take:
- Hake – 1 kilogram
- Eggs – 1 – 2 pieces
- Flour – 2 – 3 tablespoons
- Breadcrumbs
For the marinade:
- Soy sauce - 2 - 3 tablespoons
- Lemon juice – 4 – 5 tablespoons
- Ground black pepper
- Blend of Provençal herbs
Step-by-step cooking recipe:
Combine the pieces of fish with the marinade, for which we mix all the ingredients specified in the recipe. Let's leave it like that for half an hour.
Soy sauce can be replaced with oil - vegetable or olive.
Fry fish over medium heat, dipping first in flour, then in eggs and, last but not least, in breadcrumbs.
First, we cook with the lid open, and after we turn it over to the other side, we cover the pan. This makes the fish meat more tender. That's all - you can serve it, garnished with lemon slices and fresh herbs. Cook with pleasure!
Hake in a frying pan in tomato sauce
Amazing, tender and juicy - that's what hake is all about. What I also like about it is the minimal bones. There are many ways to prepare this fish. One of my favorites is in tomato sauce. This is how my mother always cooked. A simple, homemade recipe without any frills or culinary tricks.
Tomato paste can be replaced with fresh or canned tomatoes in their own juice; tomato juice is also suitable for this purpose. This will also turn out delicious, but the taste will be different, less rich.
Hake and tomato sauce are a great combination! This is the perfect dish for a family dinner. You can serve with any side dish - potatoes, spaghetti, fluffy rice. Let's start!
To prepare, take:
- Hake – 2 – 3 carcasses
- Onions – 2 heads
- Carrots – 1 piece
- Salt, pepper - to taste
- Garlic – 3 – 4 cloves
- Tomato paste – 1 tablespoon
Step-by-step cooking recipe:
Cut the fish into pieces, the onion into half rings, and grate the carrots coarsely.
Fry the onion until translucent, add carrots to it and saute for another 5 - 7 minutes until the vegetables become soft.
For a deeper, more pronounced taste, you can also fry the fish, first rolling it in flour.
Dissolve the tomato paste in a glass of hot water, add salt and a teaspoon of sugar. Pour over vegetables and bring to a boil.
Now put the fish, chopped garlic, and pepper into the frying pan.
The tomato sauce should completely cover the fish. Therefore, it can be transferred to a small saucepan or cast iron kettle.
Simmer the hake for 20 minutes over low heat.
When serving, sprinkle with chopped dill. Most of all I love this fish with mashed potatoes. I think this is the best side dish for this dish. Bon appetit!
Stewed fish in a frying pan in sour cream
Hake is one of the healthiest types of fish. It contains a high content of retinol (vitamin A) - known for its healing properties in almost all areas of the human body, and tocopherol (E) - the vitamin of youth and beauty - reduces blood pressure and strengthens the walls of blood vessels.
Fish is a rich source of micro- and macroelements such as iodine, magnesium, calcium and many others. There are observations that those who regularly include sea fish in their menu do not have problems with immunity, metabolism and high blood sugar.
Have you tried stewing hake in sour cream? The dish is simply delicious! Tasty, tender, milky pieces just melt in your mouth. And, like all dishes made from this fish, it is prepared in a matter of minutes. Let's cook the fish in sour cream sauce, complementing it with the sweet taste of fried onions.
To prepare, take:
- Hake – 1 kilogram
- Onion – 1 piece
- Eggs - 2 pieces
- Sour cream - 300 grams
- Milk - 200 milliliters
- Salt, black pepper - to taste
- Flour – 3 -5 tablespoons
- Vegetable oil
- Parsley, dill
Step-by-step cooking recipe:
Let's prepare a sauce in which we will stew the fish. To do this, mix eggs, milk, sour cream, salt and pepper.
Roll the hake fillet in flour and fry. Let's remove from the fire.
Sauté the onion cubes until golden brown and transfer to the fish. Pour the sour cream mixture over the hake.
Simmer for 10-15 minutes over low heat – the sauce should thicken noticeably. At the end, add chopped fresh herbs and simmer for a couple more minutes. Remove from heat. Delicious fish is ready!
If you plan to cook this dish for children, then fillet the fish carcass - remove the backbone and bones. By the way, you can introduce hake into the children's menu from 9 to 10 months, unless, of course, the baby is prone to allergies. They give children fish twice a week. Prepare delicious and healthy food with love for your family and friends!
Hake in a frying pan with vegetables
This is a suitable recipe for fish with lean, dietary meat. This is exactly what hake is. Vegetable gravy makes the dish incredibly juicy and tender. And the combination of various herbs and spices gives an incredible taste.
If you do not additionally fry fish and vegetables, the calorie content of the finished dish will decrease, and the benefits will only increase. This is an ideal option for dietary nutrition.
Stewed hake can be served as a separate dish or made more substantial by adding a side dish. The fish is served both hot and cold - that’s the beauty of hake.
Stewed fish is prepared quite simply and quickly, and everyone will like the result. This recipe is about how to prepare a wonderful dish for the whole family without any hassle.
To prepare, take:
- Hake – 1 kilogram
- Tomatoes – 500 grams
- Onion – 3 (medium) heads
- Carrots – 2 – 3 pieces
- Sugar – 1 teaspoon
- Lemon – 1 piece
- Salt, pepper - to taste;
- Bay leaf – 2 pieces
- Dried marjoram, rosemary – 1 teaspoon
- Dried parsley – 2 – 3 teaspoons
- Allspice – 4 peas
- Flour, vegetable oil
Step-by-step cooking recipe:
Pour freshly squeezed lemon juice over the chopped fish pieces and leave for 20 minutes.
Mix flour with salt, pepper, marjoram and parsley. Bread the hake in this mixture and lightly brown it in a frying pan.
Remove the skin from the tomatoes.
To do this, dip them in boiling water for a couple of minutes or simply pour boiling water over them. After this procedure, removing the skin will be much easier.
Grate the tomatoes or grind them in a blender until pureed.
Cut the onion into small cubes. Carrots - on a coarse grater. Fry the vegetables for 5 minutes - they should become soft.
Salt and pepper the crushed tomatoes, add sugar, and pour into the vegetables. Add allspice and bay leaf. Simmer for 10 minutes.
Place hake on top of the vegetables, pour in 50 - 100 milliliters of water (the fish should be completely covered with liquid). Mix carefully and simmer over low heat for 20 minutes. A delicious dish is ready!
In fact, there are a lot of options for preparing stewed fish with vegetables. Find your twist, and a banal dish will turn into an exquisite culinary masterpiece. The secret of the unusual taste of fish is in the recipe described above - marjoram and rosemary. They are the ones who associate the bland white meat of hake with the taste of vegetables. The result is truly worth praising. Cook with pleasure!
Stewed sea fish - the simplest video recipe
The recipe for fish stewed “in a fur coat” of vegetables is quite popular, despite its simplicity. This dish can even be served on a holiday table. A definite plus is the speed of preparation. This is especially helpful when guests come unexpectedly and spontaneously.
Watch a detailed video recipe on how to prepare a quick, satisfying and beautiful dish!
Cooking features
The process of preparing hake is so simple that anyone will feel like an experienced cook. However, there are subtleties and secrets here that everyone should know.
The first, and perhaps most important thing, is choosing the right carcass. When purchasing, be sure to pay attention to the date of packaging and expiration dates. The fresher the fish, the better its taste will be in the finished dish.
Having chosen a carcass, feel it - there should be no pieces of ice inside. This is a sign that the fish was not frozen correctly. During cooking, the meat of such hake will not be tender, but rubbery, no matter how long you stew it.
The next stage is the process of defrosting the purchased fish. Some people recommend doing this by pouring water over the fish. Never resort to this method - the meat will not only lose its beneficial properties, but will also turn out dry.
The correct thing to do is to slightly defrost the hake in the refrigerator, and then take it out and let it thaw completely. This way the structure of the fish meat will not be affected, it will remain soft and juicy.
Hake meat will acquire a more interesting and refined taste if the fish is pre-marinated. For example, using lemon juice, soy sauce, a variety of spices and aromatic herbs. But you can change the composition of the marinade as desired and to your taste preferences.
The aroma of stewed seafood becomes more attractive when the spice of bay leaf is added to it. You can also add a couple of spoons of Dijon mustard to the sauce. Its mild taste goes perfectly with fish meat and vegetables.
Stewed hake tastes better if it is pre-fried. But this is not a prerequisite, especially if you want to preserve the maximum nutrients in the fish and make the dish dietary.
Hake fillet is thin and tender - take this into account when cooking. In batter it should be fried for no more than 10 minutes, and in breading – 5 – 7 minutes is enough.
To make the fish crust crispy and have a beautiful golden hue, fry the fish over high heat with the lid open.
Knowing the intricacies of preparing any dish, you will get an unsurpassed result that will not disappoint you. Cook with love!
The valuable commercial fish hake is very tasty, but, unfortunately, is less known than its relatives in the cod family. But hake is a real storehouse of useful substances, and eating dishes made from it results in tangible benefits for the whole body.
The main thing is to know how to choose high-quality fish, how to cook it deliciously and for what indications it is most useful, and in what cases hake is harmful.
What substances affect the benefits of hake?
There are more than a dozen varieties of this predatory deep-sea fish, but their differences are important only to ichthyologists and fishermen, since they are all virtually equivalent in taste and beneficial qualities.
The mineral range in hake is represented by fluorine, copper, sulfur, nickel, potassium, chlorine, phosphorus, chromium, calcium, magnesium, iron, manganese, iodine, molybdenum, zinc, sodium, chromium, cobalt. With an average portion of a hake fillet dish, the human body can receive up to 50-130% of the daily intake of individual minerals.
Of the vitamins in hake, PP, C, E, A and the group of vitamins B (B1, B2, B6, B9, B12) are most fully represented.
Along with salmon and lumpfish, hake meat and especially its caviar are valuable sources of omega-3 polyunsaturated fatty acids, which are necessary for the proper functioning of the cardiovascular system. The protective properties of omega-3 against the development of hypertension and varicose veins are also known.
What are the benefits of hake for those watching their figure?
Hake fillet is easily, quickly digested and does not burden the body with calories - 100 g of raw fish contains only 86. 100 g of boiled hake - 93 kcal, baked or stewed - about 95 kcal, fried - 105 kcal. Being a low-calorie product, hake, in addition, prevents the accumulation of fat in problem areas of the figure and therefore often appears on the diet menu.
What diseases will benefit from hake?
Regular consumption of hake, in principle, has a positive effect on the condition of the entire human body, but, like many other products distinguished by uniquely balanced complexes of vitamins, minerals and other substances, there are areas of health on which hake has a particularly noticeable effect.
· digestive system;
· reproductive system;
· mucous membranes;
· skin;
· and with hormonal imbalances.
But its medicinal properties are not limited to this:
· hake dishes for diabetes are useful for two reasons - they are not difficult for the gastrointestinal tract, contain a minimum of calories and fat, and also lower blood sugar levels;
· the composition of fish fillet acts as an antioxidant, promoting the removal of toxins and free radicals from the body, as well as the complete renewal of blood;
· as a seafood product with a high iodine content, hake is useful for thyroid diseases;
· soon after introducing hake into the weekly diet, metabolism approaches normal;
· hake promotes a speedy return of health to normal after infectious diseases;
· a number of scientists also talk about the theoretical benefits of this fish for the prevention of cancer;
· hake dishes, by the way, ideally elegantly served (for better psychological perception), are recommended to be included in the diet during periods of depression and severe stress. Hake also has a positive effect on sleep, normalizing it and driving away insomnia.
How to select and cook fish to benefit from hake
The second name for hake on the shelves is hake.
The size of the fish varies from 20 to 90 cm, and the weight rarely exceeds 3 kg.
When buying chilled fish, you should evaluate the freshness of its smell, the shine of its eyes and the fact that when you press on the fillet, the finger hole should disappear without a trace.
But fresh hake is only good for sale near the places where it is caught, since long-term storage in a refrigerated state reduces its taste.
Frozen hake is sold as gutted whole carcasses or fillet pieces. Dry (shock) freezing most fully preserves the benefits of hake.
If you are choosing hake covered with ice when frozen, you need to evaluate the following:
The size of the fish must correspond to its weight. Too heavy - excess frozen water wasted the price of the hake and ruined the structure of its meat, tearing the fibers. Suspiciously light - it means it has been stale and the moisture from the meat has had time to evaporate, so it will be tasteless and dry;
· crooked, bent fish has most likely been defrosted and frozen more than once, and this completely deprives the hake of its high taste qualities and many beneficial properties.
Hake contains small bones, but after heat treatment of the fish, the fillet plates are easily separated from them and the backbone.
Many people find white, not very dense hake meat more tender, fatty and juicy than cod or pollock meat. Hake can be deliciously prepared in recipes for mackerel, pollock and cod, and fillets of these fish can also be combined in dishes.
Keeping in mind that hake meat itself is a bit dry, when frying you should choose a batter or a thick layer of breadcrumbs for it, when baking - place it in foil or a cooking sleeve, a layer of dough, and moisten it with sauce or broth. Regardless of the cooking method, hake does not lose its beneficial properties. Fish soup, fish pies, cutlets, and stews are prepared with it.
Possible harm of hake and contraindications to its use
The advantages of this fish are excellent, but there are also disadvantages, expressed in the potential harm that hake can bring, and in contraindications to its use.
· a contraindication to the presence of hake on the table is gastritis with high acidity and ulcers, since this fish easily increases the acidity of gastric juice;
Naturally, you should not eat hake if you have an individual intolerance to seafood.
Heavy metals and other pollutants entering the world's oceans as a result of human activity tend not only to dissolve in water, but also to accumulate by lower marine life, for example, algae and crustaceans. And further along the food chain, harmful substances end up in commercial fish, some of which, for example, cod, are distinguished by their ability to accumulate them in fairly large quantities.
Unfortunately, the origin of hake is often completely impossible to determine, but we can assume that large fish suppliers fish in environmentally clean water areas. You can also choose hake grown under artificial conditions.
But if you have any doubts about the quality of the fish, you should not include it too much in the diet of children, pregnant and lactating women, the elderly and those who are severely weakened by disease.
Connoisseurs of healthy eating should pay attention to the fact that many seafood producers use food additives and stabilizers designed to improve the quality of frozen products - retain water in them, preserve their shape, extend shelf life, and finally. Many of the additives are officially approved, such as E452, but much remains to be discovered regarding their harmlessness to humans.
The valuable commercial fish hake is very tasty, but, unfortunately, is less known than its relatives in the cod family. But hake is a real storehouse of useful substances, and eating dishes made from it results in tangible benefits for the whole body.
The main thing is to know how to choose high-quality fish, how to cook it deliciously and for what indications it is most useful, and in what cases hake is harmful.
There are more than a dozen varieties of this predatory deep-sea fish, but their differences are important only to ichthyologists and fishermen, since they are all virtually equivalent in taste and beneficial qualities.
The mineral range in hake is represented by fluorine, copper, sulfur, nickel, potassium, chlorine, phosphorus, chromium, calcium, magnesium, iron, manganese, iodine, molybdenum, zinc, sodium, chromium, cobalt. With an average portion of a hake fillet dish, the human body can receive up to 50-130% of the daily intake of individual minerals.
Of the vitamins in hake, PP, C, E, A and the group of vitamins B (B1, B2, B6, B9, B12) are most fully represented.
Along with salmon and lumpfish, hake meat and especially its caviar are valuable sources of omega-3 polyunsaturated fatty acids, which are necessary for the proper functioning of the cardiovascular system. The protective properties of omega-3 against the development of hypertension and varicose veins are also known.
What are the benefits of hake for those watching their figure?
Hake fillet is easily, quickly digested and does not burden the body with calories - 100 g of raw fish contains only 86. 100 g of boiled hake - 93 kcal, baked or stewed - about 95 kcal, fried - 105 kcal. Being a low-calorie product, hake, in addition, prevents the accumulation of fat in problem areas of the figure and therefore often appears on the diet menu.
What diseases will benefit from hake?
Regular consumption of hake, in principle, has a positive effect on the condition of the entire human body, but, like many other products distinguished by uniquely balanced complexes of vitamins, minerals and other substances, there are areas of health on which hake has a particularly noticeable effect.
· digestive system;
· reproductive system;
· mucous membranes;
· skin;
· and with hormonal imbalances.
But its medicinal properties are not limited to this:
· hake dishes for diabetes are useful for two reasons - they are not difficult for the gastrointestinal tract, contain a minimum of calories and fat, and also lower blood sugar levels;
· the composition of fish fillet acts as an antioxidant, promoting the removal of toxins and free radicals from the body, as well as the complete renewal of blood;
· as a seafood product with a high iodine content, hake is useful for thyroid diseases;
· soon after introducing hake into the weekly diet, metabolism approaches normal;
· hake promotes a speedy return of health to normal after infectious diseases;
· a number of scientists also talk about the theoretical benefits of this fish for the prevention of cancer;
· hake dishes, by the way, ideally elegantly served (for better psychological perception), are recommended to be included in the diet during periods of depression and severe stress. Hake also has a positive effect on sleep, normalizing it and driving away insomnia.
How to select and cook fish to benefit from hake
The second name for hake on the shelves is hake.
The size of the fish varies from 20 to 90 cm, and the weight rarely exceeds 3 kg.
When buying chilled fish, you should evaluate the freshness of its smell, the shine of its eyes and the fact that when you press on the fillet, the finger hole should disappear without a trace.
But fresh hake is only good for sale near the places where it is caught, since long-term storage in a refrigerated state reduces its taste.
Frozen hake is sold as gutted whole carcasses or fillet pieces. Dry (shock) freezing most fully preserves the benefits of hake.
If you are choosing hake covered with ice when frozen, you need to evaluate the following:
· The size of the fish must correspond to its weight. Too heavy - excess frozen water wasted the price of the hake and ruined the structure of its meat, tearing the fibers. Suspiciously light - it means it has been stale and the moisture from the meat has had time to evaporate, so it will be tasteless and dry;
· crooked, bent fish has most likely been defrosted and frozen more than once, and this completely deprives the hake of its high taste qualities and many beneficial properties.
Hake contains small bones, but after heat treatment of the fish, the fillet plates are easily separated from them and the backbone.
Many people find white, not very dense hake meat more tender, fatty and juicy than cod or pollock meat. Hake can be deliciously prepared in recipes for mackerel, pollock and cod, and fillets of these fish can also be combined in dishes.
Keeping in mind that hake meat itself is a bit dry, when frying you should choose a batter or a thick layer of breadcrumbs for it; when baking, place it in foil or a baking sleeve, a layer of dough, and moisten it with sauce or broth. Regardless of the cooking method, hake does not lose its beneficial properties. Fish soup, fish pies, cutlets, and stews are prepared with it.
Possible harm of hake and contraindications to its use
The advantages of this fish are excellent, but there are also disadvantages, expressed in the potential harm that hake can bring, and in contraindications to its use.
· a contraindication to the presence of hake on the table is gastritis with high acidity and ulcers, since this fish easily increases the acidity of gastric juice;
Naturally, you should not eat hake if you have an individual intolerance to seafood.
Heavy metals and other pollutants entering the world's oceans as a result of human activity tend not only to dissolve in water, but also to accumulate by lower marine life, for example, algae and crustaceans. And further along the food chain, harmful substances end up in commercial fish, some of which, for example, cod, are distinguished by their ability to accumulate them in fairly large quantities.
Unfortunately, the origin of hake is often completely impossible to determine, but we can assume that large fish suppliers fish in environmentally clean water areas. You can also choose hake grown under artificial conditions.
But if you have any doubts about the quality of the fish, you should not include it too much in the diet of children, pregnant and lactating women, the elderly and those who are severely weakened by disease.
Connoisseurs of healthy eating should pay attention to the fact that many seafood producers use food additives and stabilizers designed to improve the quality of frozen products - retain water in them, preserve their shape, extend shelf life, and finally. Many of the additives are officially approved, such as E452, but much remains to be discovered regarding their harmlessness to humans.
Hake is the most healthy, tasty and convenient representative of cod species. Its meat contains a lot of vital vitamins, minerals, proteins and fats. You could create an entire cookbook based on it, and the hake bones seem to be just looking for a reason to jump out of the fillet as quickly as possible. Fantastic? That's another thing. 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 waters. The length of the hake can reach up to one and a half meters, but much more often it is only 30-40 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 to this, hake meat is considered low-fat 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 quickly frozen. Moreover, both whole carcasses and fillets prepared for consumption.
Useful properties of hake
Hake meat is filled to the brim 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 beneficial effect on the central nervous system, thyroid gland and even the human reproductive system.
In addition to the listed advantages, lovers of this fish meat get rid of toxins and free radicals with each new serving, and also maintain the desired blood sugar level.
Contraindications
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 structureless, tasteless nonsense, suitable only for “feeding” the trash can.
This means that you need to learn to distinguish freshly frozen fish from flaccid, tasteless fish.
The main criterion for the quality of hake is the ratio of the size and weight of the carcass. A good fish should be moderately heavy.
If hake looks like it weighs no more than 200 grams, but the scales show 400, then know that the manufacturer did his best and sincerely “saturated” his product with water. Consequently, you will overpay twice for the goods, and you will receive not 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 during storage it will dry out and lose its taste and smell.