Hake often appears on our tables. This fish can not be called scarce, it is easy to buy in any supermarket at an affordable price. And this fact has played a cruel joke with hake: many people underestimate its role for the organism. And by the way, this is one of the best natural medicines for people with diabetes, disorders of the thyroid gland, prone to nervous disorders, besides hake can even protect against cancer.
General characteristics
The hake (or hake) is a predatory marine fish of the cod family. It is easily recognizable by the black cavity of the mouth, the narrow elongated carcass with silver sides, and on the 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 sometimes half meter record holders are also found.
In the waters of the oceans is found a dozen varieties of hake. Hake – deep-sea fish that feel comfortable on the 100 meters under water, and even swim to a depth of 1000 meters. Most of them live near continents in the Pacific and Atlantic Ocean. Depending on the place of registration, there are several varieties of hake. European – inhabit the waters from Norway and Iceland to the shores of Mauritania, are found in the Black and Mediterranean seas. Silvery – 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 are distinguished not only by their places of residence, but also by some external signs, although this hardly affects the nutritional value of their meat.
Chemical composition and nutritional value
Hake meat is an easily digestible protein with high biological value. 100 g of fillet contains almost 19 g of protein and only within 1 g of fat. Fish meat is rich in vitamins A, E, C, group B. It has a lot of magnesium, phosphorus, copper, sodium, iodine, calcium, potassium, sulfur, manganese, iron, fluorine, zinc and some other useful components. This fish is useful as a source of unsaturated fatty acids important for humans, including those from the omega-3 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 is a well-known and already accepted fact. But still the chemical composition of different fish species is slightly different, and therefore the role for the body in such products may also be different.
Hake, for example, is considered the best choice for people with diabetes and extra pounds, because it contains a minimum of calories and prevents the accumulation of fats. For people with diabetes, hake is useful not only as a low-calorie diet product, but also because of the content of substances that help lower 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.
Not only meat but also hake caviar is beneficial.
Spanish researchers studied the chemical composition of the eggs of 15 species of fish. It turned out that the most polyunsaturated fatty acids of the omega-3 type are found in hake, salmon, and pinagora caviar. This fact is an indisputable confirmation that hake caviar is extremely beneficial for humans. Thanks to omega-3, it protects against nervous disorders, diseases of the heart and blood vessels, improves the reproductive functions of the body, and prevents hypertension, diabetes and depression. And this is just, so to speak, the basic list of useful properties with which 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
All is well that in moderation. This rule must be remembered and eating dishes from the hake. First, this fish contains a lot of iron. This, of course, is fine, but mineral abuse can cause constipation. Another potential danger of hawks is an increase in the overall acidity of the body, which is dangerous for people with already impaired pH levels. And of course, this fish should not be on the menu of people who are allergic to seafood, with intolerance to protein or other components found in the hake.
And another bad news about cod. More than some other seafood, this species of fish tends to accumulate mercury and heavy metals in sea water in its body. Therefore, it is so important exactly where the fish offered to the buyer as a commodity was caught. At the slightest suspicion of contamination of the carcass “chemistry” is better to abandon the purchase, especially if the product is intended for children, pregnant women, nursing women, the sick or people in age.
Frozen product can also be, to put it mildly, unhealthy. We are talking about fish, which in the process of freezing was treated with stabilizers-polyphosphates (Е452). Additives of this kind can preserve the natural shape of the carcass after defrosting, but still not the best way to affect health. And hake, like other fish, if it is stale, can be a breeding ground for dangerous parasites.
In order to protect themselves and loved ones from this danger, any fish must be subjected to a thorough heat treatment.
Use in cooking
Europeans have long called the hake the best representative of all the cod. Culinary experts and gourmets love its tender white meat (although almost without fat, but not as dry as cod). There are almost no bones in it, and those that are are easily separated from the cooked fillet. Merlot 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.
Heck is suitable for cooking in different ways. Cookers all over the world are roasting, baking, steaming and boiling hake. They are suitable for preparing cold appetizers, fish soup, meatballs and fish fillings for pies. Since there is almost no fat in the carcass of the hake, in order to prevent quick drying, it is better to bake the fish either in foil or in dough. The latter option is much like their originality. And the fish cooked in this way is very tender and juicy.
The hake almost does not contain calories, and therefore even those who follow a low-calorie diet can afford a carcass cooked in sour cream or cream sauce (even in this form, the calorie content of the hake will not “go off scale”). Frying hake is also better in batter, and served 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 bright eyes, pink gills, a springy carcass, on which, after pressing, there are no dents left.
A good frozen product is one that has not been re-frozen. Most often, hake goes on sale already in frozen form, since in fresh it quickly loses its taste. Since even a frozen hake dries out very quickly, then, as a rule, after any method of freezing, the carcass is glazed with a thick ice ball. If the fish is too light, as in its size, it says that, most likely, almost all the liquid from the meat has evaporated. It is better not to take such fish, in the finished form its fillet will be dry and tasteless. Too heavy fish – a sign of excessive glazing, which will affect not only the cost of the carcass, but also its taste.
What to cook from the hake
Hake baked in white wine sauce
Stew onions, leeks, carrots and thyme under a closed lid. Then add a glass of white wine, a little salt, pepper to the vegetables. Meanwhile, put shallots, mushrooms and hake slices pre-marinated in a mixture of lemon juice, olive oil and fish spices in a greased baking dish. Top with previously prepared wine sauce and bake in the oven.
Hake cutlets
Pass the hake fillet and white bread previously soaked in milk (can be replaced with unsweetened bun) through a meat grinder. Add a little fried onion, salt, pepper, egg to the mixture and mix thoroughly. Form cutlets from the minced meat, roll them in breadcrumbs and fry for 1-2 minutes until crusting. Then put the patties in a heat-resistant form, add 2-3 slices of butter and send to the oven for several minutes. Serve with butter or bechamel sauce.
The next time a hake appears at the dinner table, you will already know how useful this fish is. And you may even wish to supplements! The main thing is not to forget that overeating is just as bad as the lack of wholesome food. After all, the truth is said: all is well that in moderation.
