Hake is a river or sea fish. Hake fish: cooking recipes

Hake is one of the worthy representatives of cod breeds. This is a white sea fish with a pleasant mild taste and a solid supply of elements important for the body. Its tender meat is extremely low in fat and has virtually no bones. And all this at a very affordable price. It cannot but rejoice that hake can be cooked in a variety of ways. How to do it right and to make it tasty, we understand together with the trademark "Maguro".

Iron aged hake

Marinated hake will be a discovery for those who love lightly salted fish. Preparing it at home is quite simple. The main subtlety is to choose the freshest and highest quality fish. Hake "Maguro" is ideal for this purpose. The first step is to completely defrost hake carcasses at room temperature. Then the fish is cut into fillets, washed thoroughly in water and dried with paper towels. Then it is cut into slices no more than 2 cm thick. Small bones in hake are extremely rare and can be easily removed, which is why dishes from it can be safely given even to small children.

So, after we cut the hake into slices, sprinkle them with coarse salt and leave them in the refrigerator for 10-12 hours. Then carefully wash off the remaining salt, transfer the fish to a deep glass container. Fill it with vinegar solution at the rate of 5 tbsp. l. table 9% vinegar for 2 tbsp. l. boiled water. In this form, let the hake rest for another 3-4 hours in the cold.

After this time, put a layer of hake slices in a half-liter glass jar, close with onion rings, put a couple of black peppercorns. Repeat the layers to the very top and fill with vegetable oil. Close the jar tightly with a lid and keep in the refrigerator for another day. Pickled hake can be served as an independent snack, or you can make sandwiches, stuffed rolls or a festive puff salad from it.

Heck in shining armor

Fried hake is also prepared easily and quickly. Just do not lose sight of the important nuances. Hake is prepared for frying in the same way as for pickling, only cut into large portioned pieces. It is highly undesirable to thaw frozen fish in water, and even more so in the microwave. So you waste the delicious juices that it contains.

The easiest way is to fry portioned pieces of hake in flour or ground breadcrumbs. At the same time, be sure to put them in a well-heated pan with vegetable oil. If it does not warm up enough, the fish will begin to stew, and not fry. As a result, a crispy golden crust will no longer work.

Hake is fried over moderate heat for 5-7 minutes on both sides. If you are deep-frying fish, use a heavy-bottomed saucepan or saucepan. It’s not worth saving on oil - pour it no less than 5-6 cm. As soon as it starts to crackle on the fire, you can carefully lay the fish. Make sure the oil completely covers it. Remember that deep frying time is reduced to 3 minutes.

Another very popular and simple cooking method is battered hake. We cut and cut 500 g of hake "Maguro" carcasses into portioned pieces. Immerse the fish in a saline solution of 200 ml of boiled water and 1 tsp. sea ​​salt for 5 minutes. In the meantime, let's do the batter. Whisk the egg with 3 tbsp. l. flour and 2 tbsp. l. corn starch, add 100 ml of milk. Put a pinch of salt, peppermint and oregano on the tip of a knife into the batter, mix well and refrigerate for 15 minutes.

After drying the fillet pieces well, roll them in flour, then dip in batter and put in a hot frying pan with oil. Make sure that there is a distance of at least 1-2 cm between them. Put the finished fish on a dish with a paper towel so that excess fat drains. An organic addition to battered fried hake is jacket potatoes with pickled cucumbers or fresh vegetables.

Hake in warm company

The sympathies of supporters of healthy eating are on the side of the hake cooked in the oven. This method is good because the fish retains a maximum of nutrients. In addition, it can be baked at the same time as a side dish. Although the hake has a rather juicy pulp, there is always a risk of overdrying it. To avoid this, it is enough to soak the carcasses for half an hour in lemon juice, soy sauce, white wine or any other marinade of your choice.

Another best option is to bake the fish in foil, then all the juices are guaranteed to remain inside. If you also put vegetables in a foil envelope with fish, they will be saturated with tempting aromas and juices, which means they will become tastier. Just take into account the fact that the hake cooks quite quickly, within 25-30 minutes, so do not combine it with ingredients that take longer, or cook them separately.

We cut and cut 500 g of hake "Maguro" carcasses into portioned pieces. We rub with black pepper, sprinkle with lemon juice, let it saturate. Boil 3 medium potatoes in unsalted water for about 10 minutes. We clean the tubers from the peel and cut into circles. Lubricate a deep ceramic baking dish with vegetable oil, lay out all the potatoes and sprinkle with onion rings. Spread hake pieces and a few slices of butter evenly on top.

Separately, mix 100 g of sour cream, 1 tbsp. l. tomato paste, 2 cloves of crushed garlic. Pour a handful of chopped parsley and green onions, mix well. Pour the fish with sour cream sauce, cover tightly with foil and send to the oven preheated to 200 ° C for 30 minutes. 5 minutes before the end, remove the foil and sprinkle the fish with grated cheese. Complement hake in sour cream with fresh vegetable salad, and you will have a hearty family dinner.

Cooking hake is easy and convenient, whichever way you choose. Use our recommendations and recipes, experiment and come up with your own unusual combinations. With hake from "Maguro" any of your dishes will invariably be a success. After all, this is a delicious natural high-quality product that will organically complement a healthy balanced diet for the whole family.

During the 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 stocks 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.

Did you know?This bottom fish is able to withstand the enormous pressure of water on its body, descending to a depth of up to a kilometer.

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:

• copper;
• chlorine;
• sulfur;

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 in its fillet contains up to 17 percent, amino acids and unsaturated fatty acids of the type.

With all this, hake is not very high in calories. Its calorie content reaches only 86 kilocalories per hundred grams of the product.

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 hake in 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.

A rich spectrum of vitamins really helps to keep the human central nervous system in good shape.

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

It is hake that doctors recommend as a fish that a baby tries for the first time in his life. But this should be done in the form of fish puree only after the child of 8-9 months has already switched to meat food.

Important!At an early age, babies should never be given fried fish - only boiled or baked.

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

The almost perfect digestibility of hake culinary dishes, 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.

For those who want to keep a slim figure and at the same time not suffer from a lack of protein food that causes a constant feeling of hunger, hake dishes are an extremely good choice.

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.

However, the rapidly progressing pollution of the oceans leads to the fact that many marine fish, especially predators, which include hake, accumulate toxic salts of heavy metals in their bodies.
Therefore, doctors today recommend that pregnant women be wary of marine predatory fish as food.

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.

Important!During pregnancy and while breastfeeding, it is strictly forbidden to eat raw fish and products containing it, such as sushi.

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 the 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;
• hake has a silvery bottom of the sides and belly with a much darker back, while pollock is covered with dark spots all over its body.

Did you know?In the USSR, active hake fishing began only in the 60s of the last century after the cod population began to decline. Then the hake was considered a second-class fish.

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 spine, does not spread when frying and is suitable for all types of 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

Ingredients:

• hake carcass of medium size - 1 pc.;
• bulb - 1 pc.;
• vegetable oil - as needed;
• salt - to taste.

Cooking:

• 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

Ingredients:

• 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.

Cooking:

• 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;
• cut 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 ;
• cover the pan with a lid and simmer for 10-15 minutes.

Hake baked in the oven

Ingredients:

• medium-sized hake carcasses (according to the number of eaters);
• salt - to taste;
• ground pepper - to taste;

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 fish accumulating poisonous salts of heavy metals, which makes it especially dangerous for pregnant and nursing 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.

It is recommended not to get involved in hake for people with problems associated with bowel movements (constipation).


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

It 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 of these fish, somewhat similar in taste, suggests their culinary interchangeability. In principle, the way it is, if it concerns fish cakes and other similar dishes.

However, when comparing their pure fried meat, you don't need to be an advanced gourmet to notice the flavor difference between them in favor of 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 dietary dishes.
If today's predatory hake fishing is stopped, its huge population will be able to feed more than one generation of earthlings.

It is in great demand in restaurants in Europe, where it has long been recognized as the best representative of cod breeds. Hake meat is of good taste, white, tender, juicy, contains almost no small bones. Meat freezes well.

Intensive fishing for Pacific hake (Merluccius Productus) in the USSR began in the 1960s, and it was during this period that hake began to appear on store shelves. The three main varieties of white fish consumed in canteens of Soviet public catering - pollock, hake and cod have become a kind of symbol of fish days and have received the name “table” fish varieties that unite them.

4. Positive and negative qualities

The best hake is obtained whole fried. The fastest and easiest way to fry hake is to cook it in breadcrumbs in vegetable oil. Good fried hake in batter. You can fry marinated fish on coals, and in foil.

This fish is also good for minced meat, because there are practically no bones in it.

You can cook aspic from hake, the fish is poured with prepared broth with the addition of vegetables. Boiled fish is very good, it makes excellent fish soup. You can cook a variety of soups - hodgepodges, mashed potatoes, etc.

In addition, the fish is good in poached, steamed, baked and stewed. Steamed fish can be cooked with different herbs and sauces. As pastries with hake, pies, pies and pies are baked.

heck where are they catching

Catching a hake is not so easy, because this type of fish swims near the bottom and rarely swims out. Basically, hake is found in Norway, Argentina, the USA, but you can also find it in our reservoirs, however, it is inhabited there artificially.

Hake lives on the continental shelf at great depths in the Northwest Atlantic. And this fish comes to Russia from abroad, most often already frozen, mainly from the USA, Chile, Canada, Norway. We have a European freezer, which lives in the southern waters of the Black Sea, it is caught only with the help of bottom trawls, since it lives at a depth.

Hake is very attractive from a culinary point of view, because it has very few bones, which are also very easy to remove.

Hake fish: harm or benefit to human health?

Hake is a fish from the Cod family, rich in vitamins, minerals, proteins and fats that are vital for humans. It is widely used in cooking because it has a delicate taste and is easy to prepare. The bones are removed from the fish fillet without extra labor.

The meat of this marine life is easily digested by the human digestive system. No wonder hake is used to prepare dietary dishes. Let's take a closer look at the characteristics of the fish, and also figure out how useful a hake is for a person and can it be harmful?

The nutritional value

Hake is most often found on sale in frozen form. Thus, its useful qualities, which are many, are preserved as much as possible. Contains a large number of micro and macro elements:

Hake fillet and caviar also contain vitamins: A, C, E, B1, B2, B6, B9, B12, PP.

In addition, the composition includes omega-3 and other unsaturated fatty acids that are important for human health.

Calorie content is low - approximately 86 kcal per 100 g.

Agree, the list of useful components turned out to be impressive.

Beneficial features

Having a rich set of nutrients, hake can serve as a real cure for some diseases. Here is a list of the most common diseases in which the use of this fish of the cod family has a noticeable positive effect.

Thyroid diseases

Hippocrates said: “We are what we eat. Food should be not just food, but medicine.”

And this statement is absolutely suitable for people suffering from thyroid diseases.

A healthy, well-thought-out diet has a beneficial effect on the functioning of the thyroid gland, normalizing its activity. And hake fish is one of the healing products that a person with a disordered endocrine system can include in his menu.

The fact is that in order to restore the functional health of the thyroid gland, it is necessary to regularly consume various seafood rich in iodine, vitamins and amino acids. Hake cooked in a double boiler (but not fried) is an ideal dish in this regard.

Nerve disorders

Nerve cells do not regenerate. This saying is known to everyone, but in modern society it is extremely difficult to save them.

Diabetes

Diabetes is a real disaster for humanity. In case of illness, it is necessary to follow a strict diet, monitor blood sugar levels.

Hake, like no other fish, is suitable for performing two tasks at once. From the fillet you can cook a large number of dietary dishes. In addition, fish fillet and caviar lower blood sugar.

Harm and contraindications

Despite all the positive properties, hake has a number of contraindications. If you ignore them, you can cause serious health problems. Therefore, we will consider in as much detail as possible the harmful qualities of a hake.

• Allergic reaction. Like any seafood, hake fillet and caviar can cause serious allergies if you are hypersensitive to the components. Therefore, it is better for allergy sufferers to refrain from eating this fish for therapeutic and prophylactic purposes.
• Constipation. Fish fillet contains a lot of iron, and it has a binding effect and is contraindicated in large quantities for constipation.
• Increased acidity of the body. With this phenomenon, it is strictly forbidden to eat hake. Meat and fish roe can further increase the level of acidity and cause an exacerbation.

Presence of heavy metals

Seawater contains heavy metals such as mercury and various fatty contaminants. They are absorbed by the algae, which in turn are used as fish food. As a result, harmful components penetrate the body of commercial fish, and subsequently - on the human table.

There is a list of species that can absorb heavy metals to the greatest extent. These primarily include cod, including hake.

Heavy metals have a negative effect on the human body, especially if it is weakened for any reason. The risk zone includes children, pregnant and lactating women, as well as the elderly. For these groups of people, the presence of hake in the diet should not be made regular.

The harmful effects of polyphosphates

When freezing and packaging fish, manufacturers use food additives / stabilizers - polyphosphates (denoted as E452). They are needed to retain moisture, retain their shape without deformation during defrosting, and extend the shelf life of the product.

Despite the fact that some food additives are officially approved by the Ministry of Health, they negatively affect the human body, clogging it with chemicals.

Otherwise, the risk of infection remains - anisakiasis. Symptoms: nausea, vomiting, rumbling in the abdomen, flatulence, choking cough, extensive urticaria. If you experience one or more of these symptoms, seek medical attention immediately.

Hake or pollock?

Pollock is often compared to hake, considering them interchangeable products. Moreover, some buyers do not particularly understand the difference between these fish. But there are differences, and quite significant ones.

1. Nutrients. If we compare the benefits of pollock and hake, then the second applicant wins (according to the total amount of vitamins, proteins and trace elements).
2. Price policy. Pollock is the most budgetary fish product than hake.
3. Taste qualities. Many gourmets believe that hake fillet is more tender and juicier. However, pollock liver is valued as an exquisite delicacy containing a large amount of vitamin A. And here the favorite is obvious.

When choosing between pollock and hake, rely on taste preferences, the usefulness of fish and financial capabilities.

Hake fish where it lives

this is our profession!

on the continental shelf of the Atlantic and Pacific Oceans.

• European hake is distributed in the eastern Atlantic, from the coasts of Norway and Iceland to Mauritania. Found in the Mediterranean and Black Seas.
• Silver hake, or hake, lives off the coast of North America from Belle Isle Sound to the Bahamas
• Argentine hake lives off the Atlantic coast of South America, from southern Brazil to the Falkland Islands.
• Chilean hake is distributed only off the Pacific coast of Peru and Chile.

• Hake is silver. According to the chemical composition of the meat, the silver hake is close to the White Sea saffron cod; hake meat contains significantly more fat (up to 4%) compared to most representatives of cod; 16-18% proteins; weight - g, rarely - 3-5 kg.
• Pacific hake: meat - boiled - white, juicy, has a delicate texture and a peculiar, rather pleasant taste. It contains about 13-19% protein, 0.7-2.7% fat. This is a large fish, its weight is up to 10 kg.
• There are few small bones in the meat of both types.
• Hake meat is tastier than cod meat, it is more tender and fatter.

• An excellent source of proteins, vitamins A, B1, B2, B6, B9, C, E, PP, minerals and trace elements such as iron, potassium, calcium, magnesium, sodium, sulfur, phosphorus, chlorine, iodine, cobalt, manganese, copper , zinc, fluorine and many others. Hake meat provides our body with the protein we need for growth and tissue repair. In terms of its chemical composition, hake is close to the White Sea saffron cod.
• Hake meat is very easy to digest, so dishes prepared from it are very useful for everyone, including those used in dietary nutrition. Hake is very rich in methionine, a substance that prevents atherosclerosis and regulates the adrenal glands.

• Fried hake is very tasty, various sauces can be served with it, for example, from sour cream, cream, butter. Also, fried hake can be poured with marinade. In addition, cutlets and meatballs are prepared from hake. If hake is fried in dough, then its meat will be especially tasty and tender, the dough will protect it from moisture loss and drying.
• When baking hake in the oven, it is necessary to periodically water it with broth.
• Also, many stew hake.
• The meat will be tastier if it is sprinkled with lemon juice or vinegar before frying.

• hake - 1 kg
• butter - 3 tbsp. a spoon
• wheat flour a spoon
• Sour cream - 0.5 cup
• salt, pepper to taste

Cooking method:

• Cut the fish into pieces, pepper, salt, breaded in flour. Fry in butter until done. Then put in a bowl, pour sour cream and bake in the oven.
• Serve with a combined side dish (green peas, fried potatoes, boiled carrots and beets, pickled fruits).

Hake fish where it lives

Hake is a predatory marine fish that belongs to the hake family from the cod-like order. Hake widely inhabits the waters of the Pacific and Atlantic oceans.

The average hake size is from 30 to 70 centimeters, however, some individuals can exceed one and a half meters in length. The hake's body is elongated, has a grayish color with a silvery sheen, the sides and belly are lighter than the back. The mouth is large. A feature of its structure is that the hake's upper jaw is shorter than the lower.

Flocks of hake are found at a depth of 20 to 300 meters, choosing the continental shelf for their habitat. Depending on the habitat, ichthyologists distinguish between different types of hake:

The Pacific hake inhabits the waters of the Pacific Northeast;

Argentine hake, found off the Atlantic coast of South America;

The Chilean hake inhabits the waters of the Pacific Ocean off the coast of Chile and Peru;

The New Zealand hake is found in waters near New Zealand;

Cape hake is found off the coast of Southwest Africa.

Young hakes are rather illegible in food. They are able to eat plankton, small crustaceans and other food. Growing up, these fish become predators, the basis of the diet of which is small forage fish: herring, mackerel, and juveniles of other fish. Adult hakes eat squid, large shrimps and even their own fry.

Hake becomes sexually mature at 3-4 years of age, growing up to 30 centimeters in length by this time. Hake spawning occurs in portions from spring to autumn, at which time flocks of hake come closer to the shores. Depending on the size, one hake female can lay up to half a million eggs per season. Hake spawns at a depth of 50 to 150 meters, caviar keeps and develops in the water column.

Hake meat is very tasty and nutritious, it is highly valued in cooking, and therefore this fish is of great commercial importance. However, due to intensive fishing, hake stocks in the oceans are significantly reduced.

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 marine 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 their places of residence, but also in some external signs, although this almost does not affect the nutritional value of their meat.

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, the chemical composition of different types of 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 overweight, as it contains a minimum of calories and prevents the accumulation of fat. For people with diabetes, hake is useful not only as a 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 a 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 in many ways. Cooks around the world fry, bake, steam and boil hake. They are suitable for preparing cold appetizers, fish soup, cutlets 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 those on a low-calorie diet can afford a carcass cooked in sour cream or cream sauce (even in this form, the calorie content of a 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; when ready, its 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 fried onion, salt, pepper to the mixture 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 of butter and put 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.

According to the chemical composition of the meat, the silver hake is close to the White Sea saffron cod; hake meat contains significantly more fat (up to 4%) compared to most representatives of cod; 16-18% proteins; weight - g, rarely - 3-5 kg.

Due to the good taste and easy digestibility of hake, dishes from it are useful to everyone, they are also used in dietary nutrition. The tastiest hake is fried.

Hake, or hake (Merluccius) is a dietary marine fish with tender white meat, in which there are few bones.

Description

Hake belongs to the genus of the hake family. It lives on the continental shelf of the Pacific and Atlantic oceans at a depth of 50 to 900 m. This silver-gray fish with a darkish back differs from other close relatives in the structure of the caudal fin, which is completely separate from the dorsal and anal. Another feature of the hake is that its lower jaw is longer than the upper. The fish is considered to be bottom, but for prey it rises to the intermediate and upper layers of ocean waters. Young individuals feed on crustaceans, but with age they become predators, and small fish appear in their diet, for example, anchovy, smelt. In turn, hake is a tasty prey for sea lions and small cetaceans. On average, the length of the fish is 50 - 70 cm, the weight reaches 3 kg, but sometimes large specimens - up to 1.5 meters in length - get into fishing nets. Hake spawns in summer. During one spawning season, one female lays around eggs with a diameter of 0.8 - 1.2 mm. Hake live up to 20 years.

Application

Like many fish, hake is easily heat-treated: it is boiled, fried, stewed, baked. For cooks, this fish is good first of all because it has few bones; after cooking, the fillet plates are easily separated from the ridge. Hake meat is considered low-fat, so it can be used to prepare dietary dishes, for example, in the therapeutic diet "Table 5". However, when baking fish, you need to “moisten” it with sauce or broth from time to time. Considering that hake meat is rather dry, it is also better to fry it in batter or a thick layer of breadcrumbs. Hake makes an excellent stuffing for fish cutlets or whites. Steamed hake can be served with sour cream or cream sauce, as well as with herbs with a pronounced aroma (dill, parsley, cilantro). It is better to stew hake with vegetables in tomato, mustard or sweet and sour sauce.

Composition and properties

Hake is literally crammed with useful substances, it contains calcium, phosphorus, iron, zinc, fluorine, sodium, sulfur, copper, molybdenum, nickel, manganese. For example, cobalt, chromium, and iodine contained in fish meat provide the body with these microelements by 200, 110 and 106.7 percent of the daily norm, respectively. Hake is also distinguished by a high content of vitamins - PP, C, A, E, B2, B1, B9, B6. Despite the reputation of being a "lean fish", hake is rich in omega-3 fatty acids, especially its caviar. The product helps to get rid of toxins, maintain normal blood sugar levels. It is no coincidence that it is recommended to include in the diet of people suffering from diabetes. Hake is also useful for hypertension, diseases of the nervous and cardiovascular systems.

Contraindications

Allergy to fish.

As cod is popular in Norway, hake is the number one fish in Spain and Portugal.

Calorie content and nutritional value of hake

Hake calorie - 86 kcal.

Hake nutritional value: proteins - 16.6 g, fats - 2.2 g, carbohydrates - 0 g.

Hake fish: harm or benefit to human health?

Hake is a fish from the Cod family, rich in vitamins, minerals, proteins and fats that are vital for humans. It is widely used in cooking because it has a delicate taste and is easy to prepare. The bones are removed from the fish fillet without extra labor.

The meat of this marine life is easily digested by the human digestive system. No wonder hake is used to prepare dietary dishes. Let's take a closer look at the characteristics of the fish, and also figure out how useful a hake is for a person and can it be harmful?

The nutritional value

Hake is most often found on sale in frozen form. Thus, its useful qualities, which are many, are preserved as much as possible. Contains a large number of micro and macro elements:

Hake fillet and caviar also contain vitamins: A, C, E, B1, B2, B6, B9, B12, PP.

In addition, the composition includes omega-3 and other unsaturated fatty acids that are important for human health.

Calorie content is low - approximately 86 kcal per 100 g.

Agree, the list of useful components turned out to be impressive.

Beneficial features

Having a rich set of nutrients, hake can serve as a real cure for some diseases. Here is a list of the most common diseases in which the use of this fish of the cod family has a noticeable positive effect.

Thyroid diseases

Hippocrates said: “We are what we eat. Food should be not just food, but medicine.”

And this statement is absolutely suitable for people suffering from thyroid diseases.

A healthy, well-thought-out diet has a beneficial effect on the functioning of the thyroid gland, normalizing its activity. And hake fish is one of the healing products that a person with a disordered endocrine system can include in his menu.

The fact is that in order to restore the functional health of the thyroid gland, it is necessary to regularly consume various seafood rich in iodine, vitamins and amino acids. Hake cooked in a double boiler (but not fried) is an ideal dish in this regard.

Nerve disorders

Nerve cells do not regenerate. This saying is known to everyone, but in modern society it is extremely difficult to save them.

Diabetes

Diabetes is a real disaster for humanity. In case of illness, it is necessary to follow a strict diet, monitor blood sugar levels.

Hake, like no other fish, is suitable for performing two tasks at once. From the fillet you can cook a large number of dietary dishes. In addition, fish fillet and caviar lower blood sugar.

Harm and contraindications

Despite all the positive properties, hake has a number of contraindications. If you ignore them, you can cause serious health problems. Therefore, we will consider in as much detail as possible the harmful qualities of a hake.

• Allergic reaction. Like any seafood, hake fillet and caviar can cause serious allergies if you are hypersensitive to the components. Therefore, it is better for allergy sufferers to refrain from eating this fish for therapeutic and prophylactic purposes.
• Constipation. Fish fillet contains a lot of iron, and it has a binding effect and is contraindicated in large quantities for constipation.
• Increased acidity of the body. With this phenomenon, it is strictly forbidden to eat hake. Meat and fish roe can further increase the level of acidity and cause an exacerbation.

Presence of heavy metals

Seawater contains heavy metals such as mercury and various fatty contaminants. They are absorbed by the algae, which in turn are used as fish food. As a result, harmful components penetrate the body of commercial fish, and subsequently - on the human table.

There is a list of species that can absorb heavy metals to the greatest extent. These primarily include cod, including hake.

Heavy metals have a negative effect on the human body, especially if it is weakened for any reason. The risk zone includes children, pregnant and lactating women, as well as the elderly. For these groups of people, the presence of hake in the diet should not be made regular.

The harmful effects of polyphosphates

When freezing and packaging fish, manufacturers use food additives / stabilizers - polyphosphates (denoted as E452). They are needed to retain moisture, retain their shape without deformation during defrosting, and extend the shelf life of the product.

Otherwise, the risk of infection remains - anisakiasis. Symptoms: nausea, vomiting, rumbling in the abdomen, flatulence, choking cough, extensive urticaria. If you experience one or more of these symptoms, seek medical attention immediately.

Hake or pollock?

Pollock is often compared to hake, considering them interchangeable products. Moreover, some buyers do not particularly understand the difference between these fish. But there are differences, and quite significant ones.

1. Nutrients. If we compare the benefits of pollock and hake, then the second applicant wins (according to the total amount of vitamins, proteins and trace elements).
2. Price policy. Pollock is the most budgetary fish product than hake.
3. Taste qualities. Many gourmets believe that hake fillet is more tender and juicier. However, pollock liver is valued as an exquisite delicacy containing a large amount of vitamin A. And here the favorite is obvious.

When choosing between pollock and hake, rely on taste preferences, the usefulness of fish and financial capabilities.

Are all fish the same? We are looking for the most useful!

Fish is the most common and loved by many seafood. Freshly caught and properly cooked fish is not only tasty, but also very healthy. There are a lot of types and ways of preparing it: it can be white or red, fatty or dry, boiled, salted, baked, fried. Depending on the type of fish and the method of processing it, the usefulness can vary greatly, so it is very important to know which one can and is desirable to eat, and which one is better to avoid or minimize consumption.

General information

Fish is one of the few foods that contain almost all the useful elements necessary for humans: phosphorus, iron, vitamins A, D, E, zinc, calcium and iodine. But most importantly, it is an easily digestible protein, which is almost impossible to find in other foods.

The main useful properties of fish include:

• The ability to positively influence the functioning of the cardiovascular system;
• Improve overall well-being, brain function and emotional state;
• The constant use of fish (at least a couple of times a week) provides the body with high-quality protein and lowers blood cholesterol levels;
• Improve the functioning of the thyroid gland;
• The presence of OMEGA-3 helps to regulate blood clotting;
• The ability not to increase body weight, which makes fish an excellent product for a variety of diets;
• Easily digestible and healthy fish oil;
• High calorie.

Which fish is more useful: sea or river?

Sea fish is considered one of the most useful products for humans and takes second place in this honorable list. With moderate daily use of it, you can protect yourself from many diseases of the cardiovascular system. In addition, sea fish contains many vitamins and polyunsaturated acids, thanks to which it has a positive effect on the condition of the skin, nails, hair, which makes this tasty product indispensable for women.

Among all types of marine fish, experts highlight red: salmon, chum salmon, salmon trout and pink salmon. The inclusion of these varieties in the regular diet helps to improve vision and slow down the aging process. At the same time, it is worth remembering that prolonged heat treatment leads to the destruction of most useful substances, so it is better to use such a fish salted or lightly salted.

You need to carefully consider the choice of red fish so as not to pay a lot of money for a low-quality product: it must be fresh, the color is delicate orange-pink, without third-party odors and mucus.

More affordable, but also useful varieties include pollock, cod and hake - this is a low-fat fish that is great for diet food. It is rich in protein, calcium and vitamin B12 and is recommended for pregnant women.

Cod liver and roe are of particular benefit, they contribute to:

• Increased immunity;
• Strengthening teeth and bones;
• Improving mood, combating stress;
• Saturation of the brain with oxygen;
• Improving the condition of people suffering from arthritis and arthrosis.

Pollock is not as healthy as cod and has almost no taste of its own, so it is better to cook it with seasonings or sauces. But still, he has his pluses, we list them:

• It strengthens teeth and bones;
• Helps lower cholesterol levels;
• Normalizes sugar levels;
• Positively affects the nervous system;
• Helps people suffering from thyroid diseases.

Herring have the most useful fats for the human body and are well absorbed. We list the most common fish of this family.

Herring is an affordable, tasty and healthy fish. Before choosing, pay attention to the following criteria: the carcass must be elastic, steel-colored and without foreign odors. Useful properties include:

• Beneficial effect on the nervous, circulatory and digestive systems;
• High content of protein and fat;
• The content of useful trace elements and vitamins A, B and D.

Sardine is a fish of the herring family, its meat is well digested and has many useful properties:

• Contains omega fatty acids, vitamins B12 and calcium;
• Improves brain function and vision;
• Helps to strengthen the immune system and prevents the appearance of blood clots;
• Boiled sardine meat contains antioxidant Q10;
• Can reduce the frequency of asthma attacks;
• Has an anti-inflammatory effect.

River fish is more affordable, but not as valuable as sea fish. But despite this, there are many good types of river fish that are not only healthy, but also tasty. Their meat is easily digestible, contains a lot of proteins and is recommended for those who are on a diet.

Perch can be both sea and river. It has soft and juicy meat, as well as a minimum number of bones. It is especially tasty when boiled or fried. The advantage of this fish is that when frozen, it retains all its beneficial properties.

• Meat contains antioxidants and phosphorus in large quantities;
• Has the ability to regulate sugar levels;
• Positive effect on the digestive and nervous systems.

Carp (carp) is a specially bred fish that lives in fresh water. It has large reserves of fat even at a young age, contains a large amount of useful substances, vitamins and minerals. In addition, she:

• It has a beneficial effect on the skin and mucous membranes;
• Acts as a regulator of metabolism;
• Has easily digestible meat;
• Contributes to the general stabilization of the body.

Carp has soft and slightly sweet meat, rich in protein, contains little fat. Has many useful properties:

• Omega 3;
• Easily digestible protein;
• Well suited for the prevention of cancer and infectious diseases;
• Low calorie.

Pike is classified as a dietary fish, it has natural antiseptic properties and contains a lot of protein. Being a delicacy, it is great for baking and frying. Like all other fish, it has many useful vitamins and elements.

Due to the fact that most of the earth's water bodies are now polluted, the accumulation of excess mercury in seafood, including fish, is possible. The larger the fish, the more it accumulates harmful substances in itself, so it is necessary to monitor both the size of the fish and the portion consumed. River fish are more prone to pollution than sea fish, due to the fact that sea water is usually cleaner.

Even though fish oil is very useful, you should not abuse it: it is unlikely that excess fat will help you control your weight.

After the smoking process, the fish passes from the category of useful products to harmful ones. During smoking of any product, carcinogens are formed that can cause cancer. The most dangerous is hot-smoked fish, because the smoke contains many harmful substances, including benzpyrene, a dangerous carcinogen, harmful even in very small quantities.

How to choose quality fish?

It is better to take the fish live, but if this is not possible, then with the help of simple rules you can choose a fresh and tasty fish.

We list the main ones:

• Fresh fish has clean, transparent and bulging eyes.
• Weak and natural smell. If it is too obvious, then it is better not to take such a fish.
• The body itself must be elastic. This can be checked by pressing on it with your finger, if the form is quickly restored, then everything is fine with the product.
• The gills should be pink or red in color without foreign smell.
• A stale fish floats in water, while a fresh one sinks.

The quality of frozen fish is much more difficult to determine, practically the only option is to inspect the fish for damage and the integrity of the package.

What is hake fish useful for and how to cook it deliciously

During the 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 stocks 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

The almost perfect digestibility of hake culinary dishes, 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 the 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;
• hake has a silvery bottom of the sides 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 spine, does not spread when frying and is suitable for all types of 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;
• sprinkle the finished dish with herbs.

What to serve fish with

Potatoes are considered the best side dish for hake. It harmonizes perfectly with fried vegetables, in particular, 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 fish accumulating poisonous salts of heavy metals, which makes it especially dangerous for pregnant and nursing 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 of these fish, somewhat similar in taste, suggests their culinary interchangeability. In principle, the way it is, if it concerns fish cakes and other similar dishes.

However, when comparing their pure fried meat, you don't need to be an advanced gourmet to notice the flavor difference between them in favor of 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 dietary dishes. 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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Hake is a river or sea fish

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 dietary nutrition 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.

On sale, most often there is frozen fillet (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 tasty” tells how to cook three delicious dishes from hake!

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