Herring benefits, benefits and harms of calories

Herring is a valuable commercial fish that lives in the Arctic waters and tropical, subtropical low-salted seas of the southern and northern hemisphere at a depth of about 200 meters. The taste, food value of fish is very different and depends on the processing method, carcass size, season and area of ​​fishing.

Fatty oceanic herring (Atlantic, Pacific), harvested in the north, is most appreciated. The best time to catch them is the second half of the year. In autumn and winter, the fat content of such fish exceeds 20%.

World leaders in the export of frozen herring: USA, Russia, Norway, Holland, Canada, Iceland, China.

Cooking application

Herring gets its taste after processing. The most popular way is a weak salting, during which the ripening of the fish takes place. As a result, the meat softens, forming the so-called “herring bouquet”.

Fatty, lightly salted, smoked and pickled fish is commonly used as a good snack food. At the same time, frozen herring is on sale; it is intended for preparing home-made canned food or roasting. In different countries, forshmak is prepared from it, put in salads (“Fur”), pies, stuffed eggs and served as a side dish to beans, potatoes, vegetable stew.

To enrich the taste of herring, season with vegetable oil, apple cider vinegar, lemon juice, add onions (leek, green, bulb).

After the catch, the fish quickly deteriorates, and therefore requires immediate processing: freezing, salting, pickling or roasting.

Interestingly, if a person wants herring, his body suffers a shortage of “correct fat.” To compensate for the deficiency of polyunsaturated fatty acids, enrich the diet with foods containing omega-3,6,9: vegetable oils, avocados, nuts, duck, salmon, mackerel.

Chemical composition

Herring is considered a common species of fish on the globe, so even people with a modest income will have to afford. Its dimensions range from 25 to 45 centimeters, and weight comes to 400 grams. Especially prized Astrakhan salted herring “hall” for the flesh, spicy taste. This is an especially large fish, reaching 60 – 75 centimeters long, weighing 500 – 700 grams.

The body of the usual herring is compressed from the sides, the edge of the belly is serrated. Scales – large, rarely small. Caudal fin bifurcated, dorsal located above ventral. The mouth is moderate. Teeth falling out.

All representatives of the genus herring used in the food industry for the production of fish meal.

Table No. 1 “Herring Nutritional Value”

Name
The nutritional value of fish per 100 gram product

Calories of fried herring 265 calories Calories of salted herring 240 calories Calories of smoked herring 218 calories Calories of pickled herring 155 calories Fat 18,5 grams Proteins 17,5 grams Water 60,3 grams Saturated fatty acids 4,0 grams

Table № 2 “The chemical composition of herring”

Nutrients
The content of nutrients per 100 grams of product, milligrams

Vitamins

Choline (B4) 65 Niacin (PP) 3,217 Tocopherol (E) 1,07 Ascorbic acid (C) 0,7 Pantothenic acid (B5) 0,645 Pyridoxine (B6) 0,302 Riboflavin (B2) 0,233 Thiamine (B1) 0,092 Retinol (A) 0,028 Cyanocobalamin (B12) 0,01367 Folic acid 0,01 Calciferol (D) 0,0042 Phylloquinone (K) 0,0001

Macronutrients

Калий
327
Фосфор
236
Натрий
90
Кальций
57
Магний
32

Trace Elements

Железо
1,1
Цинк
0,99
Медь
0,092
Селен
0,0365
Марганец
0,032

Herring is one of the fattest fish, and there are practically no carbohydrates in it. Interestingly, 250 grams of sirloin contains the daily protein norm for an adult.

Herring roe

When we buy fish, we often find milt or caviar in the carcass, which are as good for health as the sirloin. However, what is the value of the product and what to do with it do not know all the hostesses.

The Japanese know firsthand about the beneficial properties of herring caviar. True connoisseurs of seafood are willing to pay a lot of money for it, while European mistresses remove it from the carcasses in the trash, underestimating the uniqueness of this product.

Herring caviar is a mass of eggs of female fish; it is a storehouse of nutrients. It contains: phosphorus, iron, potassium, magnesium, selenium, zinc, vitamins A, B, E, D, lecithin, “good” cholesterol, omega-3 acids.

Effect on the human body:

• increases hemoglobin in the blood due to the production of new red blood cells;
• participates in the formation of new skin cells;
• regulates blood pressure;
• restores the affected skin, prevents aging;
• tones and refreshes the dermis, removes age spots, smoothes wrinkles;
• nourishes the thyroid gland;
• strengthens the immune system;
• improves brain function.

Herring caviar can be used as a stand-alone product, or with potato, vegetable side dishes, as a basis for making sandwiches. Due to the healing effect on the skin, it is used in cosmetology as a part of masks to improve the condition of the fading, problematic teenage derma.

Herring Caviar Calories – 222 calories per 100 grams of product.

Contraindications to the use: violations of the liver, kidneys, gastritis with high acidity, gastric ulcer, hypertension. In these cases, taking a lightly salted product may exacerbate the course of disease.

Milk Herring

Milk is the seminal fluid of male fish, the main value of which lies in the presence of easily digestible animal protein in their composition. Being mature, they have a white-milky shade and are most useful for humans: contain essential fatty acids (omega-3), amino acids (glycine), magnesium, sodium, iron, vitamins A, E, C, PP, B1, B2, B12 .

In addition to filling the deficit of nutrients in the body, they prolong the period of assimilation of medications into the blood, have an anti-inflammatory effect, stimulate protective functions to combat pathogens, improve wound healing.

The calorie content of herring milk is 100 calories per 100 grams of product. Thanks to easy digestibility and high nutritional value, they are shown to people for recuperation after past illnesses and athletes. Children under 5 should limit their use.

Remember, milk and the game of herring, like the fish itself, can provoke the development of food allergies. Therefore, they are allowed to eat in moderation (up to 250 grams per day).

The benefits of herring

It is difficult to find a fish that can surpass the useful properties of a herring. This is a real gift of the sea! In Sweden, there is a common saying: “herring is on the table, the doctor is on the sidelines”. And for good reason: fish contains 20% easily digestible protein and omega-3 fatty acids, which are good for the heart and blood vessels. In addition, herring increases the amount of high-density lipoprotein (“good cholesterol” in the blood), which reduces the risk of atherosclerosis, the development of dangerous cardiovascular pathologies.

Herring fat is rich in antioxidants and helps reduce adipocytes that cause type 2 diabetes. Fish contains a record amount of vitamin D (in 100 grams of sirloin, there are three daily concentrations of the compound), therefore, it is especially useful for people in the winter, when the human body suffers from a lack of direct sunlight.

The effect of herring on the body:

• normalizes vision;
• improves bone growth, brain and kidney function, blood flow in the capillaries;
• regulates blood pressure;
• reduces the symptoms of psoriasis;
• increases hemoglobin level;
• accelerates the regeneration of skin cells;
• cleans the human body from oxidation products.

The muscle tissue of herring helps the body absorb proteins better (due to the content of B vitamins). And fish oil is 5 times more effective in lowering blood cholesterol than vegetable oil.

Potential damage

Given that most people prefer to use herring in a lightly salted form, it is important not to overdo it with portions. Remember, 1 grams of salt binds to 100 milliliters of water, causing dehydration. This is especially fraught in the summer, when due to the heat a person intensively loses moisture with sweat. In 100 grams of Pacific salted herring 14,8 is concentrated grams of salt, and in low-salted 6,3 grams. To restore the water-salt balance in the body after consuming the product, you need to drink at least 1 a liter of water. Overloading the body with salt increases the load on the heart and causes fluid retention.

In addition, the harm of fish is associated with its ability to secrete the amino acid tyramine, which is formed during the decay of tissues of protein-containing products. The substance lowers serotonin levels by increasing blood pressure and causing migraines. Therefore, doctors recommend that people with impaired renal function, suffering from edema of various etiologies and hypertensive patients do not get carried away with this product.

When an ulcer, enterocolitis, gastritis with high acidity, fish are allowed to eat no more than 100 grams per day boiled or soaked in milk, strong tea (to reduce the salt content in it and, as a result, reduce the irritable effect on the mucous membrane of the stomach and intestines) .

The presence of tyramine makes herring dangerous for people taking monoamine oxidase inhibitors (MAO). Combining an amino acid with a drug can cause intracranial bleeding.

The beneficial and harmful properties of herring directly depend on the ecology in the world: all seafood accumulates toxic compounds from the environment during the life cycle. Biphenyls and dioxins destroy the endocrine system, reduce libido, cause endometriosis in women, suppress the immune system, cause infertility. The concentration of toxic compounds depends on the size and age of the fish. To avoid poisoning the body, experts recommend eating herring, the length of which does not exceed 17 centimeters (without restrictions). While receiving large fish should be reduced to two times a week.

Is it possible to eat herring to a pregnant woman, nursing mother and children?

Doctors do not put strict restrictions on the use of fish to these categories of people. However, during the breastfeeding period, closely monitor the infant’s reaction to milk after taking herring. Remember, any fish is a strong allergen, so it should be consumed in reasonable quantities with no contraindications.

Purchase and preparation for pickling

Herring is an integral product of the holiday table. Most often in the process of cooking the housewives use salted fish. On its basis, herring is made under a fur coat, salad rolls, vinaigrette, tar-tar, forshmak, snacks, zrazy, casseroles. In addition, the fish is served simply cut into pieces with fragrant sunflower oil, with onions, often to boiled potatoes in their uniforms. The taste of each cooked dish will greatly depend on the main ingredient, the herring, selected in the store. You will never foresee what it will turn out to be: often fish are salted, they do not sell the first freshness, they spoil it with spices because of the incorrect ratio in brine.

To avoid these incidents, salt the herring on your own, selecting an acceptable set of spices to suit your own taste.

First you need to buy or catch fresh fish. The quality of the selected herring for salting depends on tenderness, the taste of the finished dish. Due to the deteriorating ecology, it is recommended to give preference to the Pacific or Atlantic type instead of sea fish, which may contain toxins, heavy metals.

Selection Criteria:

1. Herring carcass should not be very crumpled and compressed, and the skin surface intact, smooth, without blemishes.
2. Color good quality fish – silver. The yellowish tint of the scales indicates a violation of the storage conditions and the “old age” of the herring. To eat such a product is impossible.
3. The fins, the gill covers of fresh fish are tightly pressed to the body, the eyes are convex and uncomplicated.

Do not buy decapitated herring, as often unscrupulous sellers, thus, try to hide low-quality goods, depriving the buyer of the opportunity to determine its freshness. Good fish have gills with a characteristic dark red color, without a single light.

When choosing salted fish, note that red eyes indicate that it is not very salty.

The appearance of blood leakage when pressing on the gills indicates a violation of the technology of salting.

4. A fat tummy indicates that the herring has caviar or milk.
5. The fish should not produce extraneous smells, except for its own.

To pickle fresh-frozen herring, you need to defrost it. This should be done without loss of beneficial qualities, structure and taste. Do not rush and accelerate the thawing of fish (put in hot water, microwave), so you ruin it. Properly defrost the herring in the refrigerator at + 5 degrees for 24 hours.

Before preparing the brine preparation, carefully remove the gills from the fish using a scissors or a knife. Then rinse the carcass under running cold water. So you will save the finished product from the bitter taste. Fish can be salted whole or pre-gutted. In the first case, it will uniformly take the right amount of salt, spices and taste will be correct, in the second it will be cooked faster. When caviar or milt is found, it is salted with the carcass.

The duration of the salting process depends on the size of the fish, individual preferences, the desire to get strong or slightly salted herring. The whole carcass can be in a spicy solution in a cold place up to 7 days.

For quick express salting, in addition to removing the gills, cut off the head, remove the foil from the carcass (internal, external), remove the insides and intestines, wash it under cold water, cut it into pieces or profile the meat, put it in the solution. In this embodiment, the herring will be ready in 3 – 5 hours, but the original taste can be modified.

Salting Recipes

Herring salad with spicy salting

Ingredients:

• water – 1 liter;
• whole herring – 2 pieces;
• sugar – 7,5 grams (1,5 tsp);
• salt – 50 grams (4 dessert spoons);
• dry carnation flowers – 5 pieces;
• bay leaf – 4 pieces;
• allspice – 10 peas.

Method of preparation

1. Boil water in a saucepan, add spices, salt, and sugar.
2. Cool the brine, fill it with fish, leave at room temperature for an hour, then put it in the refrigerator for 2 – 7 days.
3. Before serving, cut into pieces, garnish with pickled onions, greens.

Spicy Herring with Mustard

Ingredients:

• water – 900 milliliters;
• whole herring – 2 pieces;
• mustard – 30 grams (2 tablespoons);
• sugar – 45 grams (3 tablespoons);
• salt – 75 grams (5 tablespoons);
• chopped herbs (dill or parsley) – 15 grams (1 tablespoon);
• coriander seeds – 15 grams (1 tablespoon);
• bay leaf – 10 pieces;
• black pepper – 15 peas.

Sequence of preparation:

• lubricate the fish with mustard and place in a glass container (enamel or plastic dishes will give the metal a metallic taste);
• boil water in a saucepan, add salt, sugar, spices;
• cool the pickle, fill the carcass, leave the herring to marinate for 2 hours;
• clean in a cold place for three days.

Fish in a brine (strong brine)

This method of salting herring is recommended if the carcass is whole without visible damage to the skin. Otherwise, through scratching the fish will draw too much salt, which will affect its taste.

Brine preparation method:

1. Boil a liter of water, slowly add salt to the liquid until it stops dissolving. Visually, you will see that the crystals begin to simply sink to the bottom.

You can check the availability of a brine with the help of a raw egg: immerse it in water, if it starts to sink, this indicates an insufficient amount of salt in the water, and the surface is ready to float.

2. To improve taste, add spices to the liquid, focusing on your own preferences. These can be: black, white, red ground or allspice, carnation buds, bay leaf and juniper berries. The taste and grains of cardamom, coriander, mustard seeds, vinegar, onion, horseradish, green sour apple, lemon juice, vodka, soy sauce will not spoil. In this case, the use of iodized salt for the preparation of brine is not recommended.
3. Place two carcasses of herring in a bowl, fill the fish with cooled brine so that it “floats” in the brine. Insist on an hour, then remove for 1 – 2 days in the refrigerator.

Dry salting

Ingredients:

• large whole herring – 1 carcass;
• ground black pepper – 7,5 grams (1,5 teaspoons);
• sugar – 5 grams (1 teaspoon);
• salt – 7,5 grams (1,5 teaspoons).

Recipe:

• dry the fish with a paper towel or napkin;
• mix black pepper, salt, sugar in a glass container;
• carefully rub the fish carcass with a mixture on all sides, including the empty cavity under the gill covers;
• tightly wrap the herring with cling film in three layers, place in the refrigerator on 2 of the day.

Express way salting herring

For quick cooking, clean one fish, remove the insides, remove the skin, separate the fillets from the ridge, finely chop and fold into glass containers. Then prepare the brine: dissolve 45 grams of salt (3 tablespoons) in a liter of cold water. Fill them with fish, wait an hour and a half. Drain the brine, make a new one: mix 250 milliliters of cold water with 15 milliliters of 9% vinegar. Fill them with herring for 5 minutes. Drain the pickle. Cut the onion into half rings, add to the fish, mix. Pour herring with vegetable oil, leave for 25 minutes. Fish is ready to eat.

In addition to salting, herring can be fried. In home cooking, this is not a very popular dish, but in vain, because the fish is nourishing and tasty.

Method of preparation:

• peel herring, gut, cut into slices;
• supply the fish with salt and spices, leave for half an hour;
• beat egg, add flour;
• put the pan on the fire, add vegetable oil;
• breach each piece of herring in an egg with flour, fry until cooked on both sides;
• Put on a napkin to stack excess fat.

Fried fish is recommended to be served with fresh vegetables.

Remember, in the air, herring’s fat under the influence of oxygen is oxidized, which leads to the appearance of a rancid taste, an unpleasant smell and a “rusty” color. Cut fish is stored exclusively under vegetable oil, and whole – in brine or marinade.

Quality salted herring has a pleasant aroma, elastic shiny carcass, red eyes, steel color with a bluish tint.

Conclusion

Herring is the most common fish on the human table. She has excellent taste and, despite all the simplicity, rightfully occupies a leading position in the cooking of Asian backgammon. You can eat not only the sirloin, but also caviar, milk, which are rich in trace elements, organic compounds, vitamins A, E, D.

Herring and by-products have a beneficial effect on the human body: they regulate blood pressure, trigger metabolic processes, participate in the formation of new derma cells, and accelerate the recovery of strength after intense physical exertion. In order not to harm health, people who have problems with the digestive tract, blood vessels, liver and kidneys are recommended to soak salted fish in cold tea (strong) or milk before use.