Hake fish: cooking recipes. Fish: Hake silver or silver hake

Hake is a fish of the hake family of the cod-like order. On the shelves of stores comes, as a rule, in a frozen form. The dimensions of the carcass are from 20 to 70 cm, and the weight is up to about 3 kg. The meat of this fish is white soft, after cooking it is very easily separated from the ridge. There are practically no bones in the fish.

Hake is recommended to cook fried in batter. In order for it not to lose its useful properties, heat treatment should not exceed 15 minutes. Hake goes well with vegetables, so you can cook potatoes as a side dish. A wonderful diet dish is hake under a vegetable coat. Due to the almost complete absence of bones, hake meat is perfect for preparing minced fish, from which you can cook delicious fish cakes or fish fingers.

How to choose

Hake fish is popular not only for its beneficial properties. It is also known for its taste qualities. In stores, it is sold frozen, because without freezing it quickly loses its taste and nutritional qualities. But when choosing this product, you need to be careful and attentive. Pay attention to the appearance, the ice crust should not be too thick and broken, this indicates that the fish has been thawed and frozen several times, which means that it has lost all its nutritional and taste properties.

The frozen carcass should not be too light, its condition indicates that the fish was frozen incorrectly or for a very long time and dried up. Naturally, it is not suitable for consumption. But if the purchased fish was properly frozen and stored correctly, wonderful dishes can be prepared from it.

Calorie nutritional value

Hake meat is very nutritious and healthy, it contains many elements necessary for our body. Hake meat contains folic and ascorbic acids, vitamins: C, B2, B1, B6, A, E, B9. Hake caviar is a source of such a useful substance for our body as omega - 3. Hake contains a small amount of fat, only 2.2 g, and is saturated with protein, the composition of which is 17 g. It is also a source of saturated fatty acids, potassium, magnesium, phosphorus , chlorine, sulfur, sodium, calcium. It is rich in iron, copper, manganese, cobalt, iodine.

Hake is a low-calorie fish - only 86 kcal per 100 gr. product, so it is recommended as a dietary product. All of the above makes hake fish an indispensable product of our food.

Useful properties of hake

1. Hake meat is low-fat, low-calorie, rich in vitamins, protein, easy to digest, so it is recommended for dietary nutrition. It is recommended for use by children and the elderly.
2. Due to the fact that hake meat is saturated with vitamins, it is an excellent antioxidant, helps to remove toxins from the body, and is also recommended for the prevention of cancer, helps to regulate the metabolism in the body.
3. Vitamins and nutrients contained in hake meat can be useful for the prevention of diseases of the skin and mucous membranes, and are recommended for the prevention of thyroid diseases. Hake is prescribed for diabetics because eating fish helps regulate blood sugar levels.
4. Due to the fact that hake is rich in unsaturated fatty acids, it prevents the violation of the cardiovascular system. Fish meat should be regularly eaten for diseases such as diabetes, hypertension, and is also recommended for depression.
5. Regular consumption of fish helps to improve vision, and in older people it reduces vision loss.
6. Hake is recommended in medicine as a dietary product for people with problems of the gastrointestinal tract, hormonal disorders, patients who have had infectious diseases during the recovery period.
7. Riboflavin, folic acid are components that help improve metabolic processes in the body and improve brain function, so it is recommended that hake dishes be included in the menu of older people and children regularly, at least once a week.
8. Lack of nutrients contained in fish in the body can lead to nervous disorders, depression, neurological and cardiovascular diseases.
9. It is not recommended to use hake with individual intolerance to this product, as well as during the recovery period after surgery on internal organs.

The use of hake for weight loss

Those who are serious about their health and appearance tend to be healthy eaters. If there are problems with being overweight, then many begin to use all kinds of diets. But it is clear that the restriction in any products entails a lack of certain vitamins and nutrients that the body ceases to receive. Therefore, many begin to notice during the diet deterioration in performance, nervousness, deterioration in skin color, hair loss, brittle nails and other unpleasant moments.

But unpleasant moments can be avoided if you include hake fish in your menu. This is a low-calorie, easily digestible product that is great for diet food. But it is rich in all vitamins and microelements necessary for a healthy lifestyle. Hake is easily absorbed by the body and its use is a concern for your health and appearance.

What to cook hake from fish? - yes, anything! You can fry it, bake it, make cutlets, soup... We have a selection of the 10 most delicious hake dishes with photos and step-by-step instructions!

- hake carcass - 2 kg;
- onion - 2 large heads;
- carrots - 1 pc.;
- tomato paste - 2 tablespoons;
- starch or flour - 1 tbsp;
- salt - to taste;
- spices for fish;
- turmeric - 1 tbsp;
- olive oil - 2 tbsp;
- water - 1 glass.

1. Defrost the fish, rinse thoroughly under water, cut off the fins, remove the insides. Next, cut the hake into portioned pieces, put in a deep bowl, salt.


2. Add spices and be sure to add turmeric, it will give the fish a beautiful color and a wonderful aroma.


3. Thoroughly mix the fish. In order for the fish to evenly salt and absorb the spices, let stand for 10 minutes.


4. We cover the baking sheet with baking paper.


5. Put the hake on a baking sheet. If desired, a few bay leaves can be placed under the bottom of the fish.


6. Cut the onion into thin half rings.


7. Put the onion on top of the fish.


8. We cover the baking sheet with foil. We put a baking sheet with fish in a preheated oven to 180 degrees, bake the fish for 40 minutes.


9. Hake is ready, you can use it like that. But in order for the dish to be a little juicier and tastier, we suggest preparing tomato sauce for the fish. We put the finished hake in the pan.


10. Finely chop the onion, grate the carrots.


11. Lightly fry the onions and carrots in a pan.


12. Add water, tomato paste, starch, salt, a pinch of sugar, spices. The gravy must be delicious. Stir with a spoon and let simmer for 5 minutes.
Starch is added so that the gravy is not too liquid, if starch is not available, it can be replaced with flour.


13. When the watering for the hake is ready, fill the fish with it.


14. That's it, our dietary hake in the oven is ready. A few pieces of baked hake in the oven will be a great light dinner.

Recipe 2: cooking hake in a pan

• freshly frozen hake carcass - 1 pc.
• flour - 0.5 cups
• sunflower oil for frying

Do not be surprised by the small number of ingredients: for fish - the less the better. Although you can also use fish seasoning for extra taste, but usually salt is enough.

Cooking hake in a pan requires very little time and effort. To begin with, we defrost the carcass (it is advisable to do it in a natural way, taking it out of the refrigerator in advance), gut it, clean it from the insides and thoroughly rinse it both inside and out. Hake is convenient for frying in that it does not have scales, respectively, and nothing needs to be cleaned. To remove a thin skin from it or not, see for yourself, you can fry both with it and without it.

Cut the carcass into small pieces about 3 cm thick.

Sprinkle each with salt.

Pour the flour into a flat plate and roll the chopped hake in it.

We put a frying pan with sunflower oil to warm up over medium heat and transfer flour fish pieces into a hot bowl.

Fry the hake on both sides until golden brown.

If you want to cook hake fish in a pan with a crispy crust, you must first hold it on high heat, and cook it on medium.

We put the finished pieces of hake on a plate and serve hot to the table.

Now you know how to fry hake fish in a pan. This fish is boneless, so it will be easy to eat. It is especially tasty with a salad of fresh vegetables. Bon appetit!

Recipe 3: how to cook a hake in a slow cooker

• hake fish - weighing about 1 kg.,
• rast. oil - 3 tbsp. spoons,
• one or two bulbs
• carrots - 1 pc.,
• salt, ground black pepper - to taste,
• sour cream - 4 full tbsp. spoons,
• garlic - 3 cloves,
• a little water - 50 ml.,
• flour - for breading fish,
• potatoes - almost 1 kg. (how much will fit in a tray for a couple).

Allow frozen fish to thaw at room temperature. Then rinse well under running cold water. Then dry it with a paper towel and remove the existing fins. Cut the fish into portions, salt and pepper. Sprinkle with lemon juice to kill the smell of fish.

While the fish is marinating, we do this: peel the onions and carrots, rinse and cut arbitrarily. Turn on the multicooker in the “roasting” or “baking” mode and wait until the bowl warms up well. Then pour in the rast. oil and fry first chopped onion, then carrots.

During this time, peel the potatoes. Rinse thoroughly and cut into large strips. Put half of the browned vegetables on a plate, and put the fish, rolled in flour, on the rest.

The flour will keep the fish from falling apart while baking. Then we close the fish with a second layer of vegetables and fill it all with sour cream sauce.

Sour cream sauce is not difficult to prepare. You need to mix sour cream with garlic, salt and a little ground pepper. Mayonnaise can be added if desired. Then add some water and that's it.

It remains only to put the prepared potatoes in a container with holes designed for steam cooking and place it on the bowl. We spread the potatoes, sprinkle with salt on top, turn on the “baking” or “stewing” mode and select the time of 25 minutes.

After the beep, check the potatoes with a fork for doneness. For multicookers with lower power, the cooking time will need to be increased by 10 minutes.

Baked hake in a slow cooker, which turned out with a ruddy crust, spread on portioned plates together with potatoes. We supplement the dish with vegetables. In season, of course, serve fresh vegetables, but for now we have pickled cucumbers. In just 25 minutes, your lunch is ready.

Fast, tasty and healthy. But, in order to diversify the dish, the next time the dish is blowing in a slow cooker, change places: bake the potatoes in sour cream, and steam the fish with cheese and fresh tomato slices.

Recipe 4: how to cook hake with vegetables

• 1 kg thawed hake
• 1 kg tomato
• 2-3 carrots
• 2 onions
• 1 sweet pepper
• about 1 tsp salt
• a pinch of seasoning for fish
• 2 tbsp vegetable oil

After washing the fish, I cut off the tails, cut the carcasses into 3 parts.

Pieces of hake are placed in a saucepan, at the bottom of which vegetable oil is poured. Sprinkle the fish with salt and seasoning. I use very little spices so that it does not drown out the taste of vegetables.

I cut the onion finely, crush it on the surface of the fish, filling the gaps.

I finely cut the sweet bell pepper, which I also crush evenly on top.

I rub the peeled carrots on a coarse grater and level the contents of the pan with it, completely covering the fish. A little more salt.

I remove the skin from tomatoes, ripe specimens easily part with it. I put the peeled tomatoes in a liter mug, grind with a blender to a juice-like state. It turns out about 0.7 liters.

I pour the contents of the saucepan with tomato, which I put on a small fire.

A few minutes later, gurgling sounds begin to be heard from the bowels of the pan, which I will have to listen to for the next 25-30 minutes. The fire should be minimal, the volcano in the pan is completely unnecessary. Having pinched off a piece of hake, I try it for readiness.

Hake with vegetables stewed in tomato is good hot, hot, cooled and even cold.

Recipe 5: how to cook hake fish in foil

To bake fish in foil, we need: hake, tomatoes, onions, vegetable oil, fish seasoning, salt, mayonnaise and hard cheese.

Clean the fish from the insides, rinse well and dry.

Cut into slices 2-3 cm thick.

Cover the baking dish with foil, leaving the end free. Pour oil into the mold, lay the fish. Salt and sprinkle with seasonings to taste.

Lubricate with mayonnaise.

Peel the onion and cut into rings and half rings. Lay the onion over the fish.

Put chopped tomatoes on the onion.

Cover the fish with foil and put in a preheated oven. We will bake Hake at a temperature of 180 degrees for 30 minutes.

Then open the foil on top and sprinkle with grated cheese.

Our hake baked with vegetables in foil is ready. Bon appetit!

Recipe 6: how to cook hake cutlets

• minced fish - 300 gr
• egg - 1 pc
• onion - 1 large onion
• black pepper - to taste
• white bread - 2 slices (loaf)
• vegetable oil - 2 tbsp. l.

We cut the chopped fish or fillet into small pieces and, together with the onion, pass through a meat grinder.

Soak white loaf slices in water or milk, squeeze lightly. Following the onions and fish, twist in a meat grinder. We shift the minced fish with onions and bread into a deep bowl, convenient for kneading. We drive in a large egg. Salt to taste. Add ground black pepper, about half a teaspoon. In addition to pepper, nutmeg (1-2 pinches), basil, thyme, oregano are added to fish cutlets. But you can limit yourself to only pepper.


Thoroughly knead the minced meat, it is better to do it with your hands. Minced meat should be dense, viscous and almost homogeneous. If it turns out very cool, add 1-2 tablespoons of cold water or cream. If, on the contrary, the minced meat is liquid, you can add a little semolina or flour.


Fish cutlets, like meat cutlets, are more convenient to make small, round or oval. So that the stuffing does not stick to your hands, wet your palms under cold water. We take a little minced meat, about a tablespoon or a little more, we throw it from palm to palm, as if we are making snowballs. When the cutlet becomes even, smooth, give it a round or elongated shape.


We put the pan on the fire, pour in the oil, heat it well. We spread the cutlets at a small distance from one another. Reduce the heat to low and fry first on one side until golden brown (3-5 minutes), then turn over with a spatula and fry on the other side.


Ready-made hake fish cakes, the recipe for which you met, can be folded into a small saucepan, poured with tomato sauce and put in the oven for 5-7 minutes. Or serve with any side dish, vegetable salad, and offer tomato sauce (or any other) separately.

Recipe 7: baked hake in sour cream in the oven

• Fresh-frozen fish (hake, hoki, pollock) - 2 pcs.
• Sour cream - 200-300 g (a glass and a half);
• 1 egg;
• Onion - 2 pcs.;
• Vegetable oil for frying onions;
• Salt, pepper to taste;
• Fresh or frozen dill;
• Mustard - 1 tablespoon;
• Hard cheese - 50-70 g.

I’ll warn you right away: it’s better to take not a whole fish, but a fillet, then you get a casserole that you can eat without worrying about the bones.

We prepare sour cream sauce for fish by mixing sour cream, egg, chopped dill, salt, ground black pepper and - to taste - mustard.

Onion cut into half rings and fry in vegetable oil.

Add the fried onion to the sour cream sauce and stir.

After defrosting, rinsing and drying, cut the fish into slices 2-3 cm thick. Roll the pieces in salted flour, you can also add ground pepper, spices, seasoning for fish to the flour. We spread the pieces in a greased form (a frying pan or a baking sheet with sides).

Pour the fish with sour cream sauce.

Top three on a fine grater cheese.

We put the form in the oven, heated to 200C, and bake the fish in sour cream for about 1 hour at 180-200C, until golden brown.


Fish baked in sour cream is ready. Serve with a side dish of mashed potatoes or vegetable stew, or with fresh vegetable salad and bread!

Recipe 8: how to cook battered hake

• Hake fillet - 600 grams
• Milk - 1 cup
• Starch - 1 tbsp. spoon
• Flour - 1-2 tbsp. spoons and for breading
• Egg - 1 piece
• Vodka - 1 teaspoon optional
• Aromatic herbs - to taste
• Salt - to taste
• Vegetable oil - for frying

For batter, stir milk with egg.

Add flour and starch, mix thoroughly.

Add the selected spices, then oregano and mint, a little salt.
Pour in vodka if desired, it is added for greater splendor of the batter, i.e. gives more airiness to the dough when frying.

Roll small oblong pieces of hake fillet in flour, it is convenient to do this in a bag.

Then prick on a fork, dip the fillet in the batter and place it in the boiling deep-fryer.

Put ready-made pieces of hake in batter on paper towels or napkins to remove excess oil from them.

Serve battered hake fillet with sauces and side dishes to taste.

Recipe 9: Cooking Hake Soup

• freshly frozen hake - 1-2 carcasses;
• potatoes - 5 pcs.;
• steamed rice - 3-4 tbsp. l. with a big slide;
• turmeric - half a teaspoon;
• carrots - 1 pc.;
• salt - to taste;
• greenery;
• onions and garlic cloves - 3 pcs.;
• tomato paste - 1 tbsp. l.;
• sunflower oil;
• purified water - about 2.5 liters.

You can use other spices. Experiments are not prohibited!

We put a pot of water on the fire. While it boils, prepare the vegetables. We clean potatoes, carrots, garlic and onions. Then rinse them under running water.

On a cutting board, cut the potato tubers into small cubes. We send them to boiling water, which we do not forget to salt.

Immediately grate the carrots on a coarse grater. Let's put it aside for now.

Next, chop the garlic and onion. We cut the first vegetable into cubes, the second - into small cubes.

After boiling water in a saucepan, potatoes should boil in it for 15-20 minutes. During this time, we will cut the fish - remove the insides, scales, fins, cut into small pieces and pour the required amount of rice.

At the same time, we prepare the roast. Pour sunflower oil into a large frying pan and fry onion cubes until golden onion. Then add carrots to them. We pass these vegetables for about 5 minutes. Put tomato paste, greens, turmeric and other spices used to the resulting mass. After mixing, cook for 2-3 minutes.

Hake, together with frying and rice, we send to the potatoes and cook the contents of the pan for 10-15 minutes over low heat. It is important to exclude seething. After turning off the fire, the dish should be infused for about 15-20 minutes. Here is the result we get:

Hake is a fish loved by many for its taste and beneficial properties. Cooked in any way, it is delicious, and all that remains is to diversify your menu by correctly using additional components and kitchen gadgets. We will learn what hake fish is, how to cook it deliciously in a pan, in the oven, in a slow cooker, and how this gift of nature is useful for the body. Also attached is a step-by-step recipe for hake in the oven in foil with potatoes and vegetables.

Hake in the oven in foil with potatoes

Ingredients:

• potatoes - 5-6 pieces;
• carrot - 1 pc;
• garlic - 2-3-4 large cloves;
• spices;
• oil - 3-4 tablespoons;
• water - 2-3 tablespoons.

Wash the fish, cut into pieces.

Advice: do not defrost the fish to the end, when it is still a little hard, it is cut beautifully, evenly.

Place in a bowl.

Sprinkle with salt, pepper, spices (I have Italian herbs), squeeze out the garlic, pour over with oil.

Mix everything, leave the flavors to soak. Cut the peeled potatoes into slices, carrots into cubes.

Add a spoon or two of oils, spices, salt, herbs.

Mix all. Line a baking sheet with foil and lay out the vegetables. Pour in a couple of tablespoons of water, otherwise the fish will turn out to be dry.

Place the fish on top of them.

Cover everything with foil. Turn on the oven, send a baking sheet there, turn on 200 degrees.
After half an hour, pull out the baking sheet, open the foil, send it to the oven for another 10-15 minutes, it will brown.

Advice: if you are not an opponent of mayonnaise, then you can grease it with mayonnaise on top before re-sending it to the oven, it will be tastier.

Everything, our hake fish in the oven with potatoes, baked in foil, is ready, you can put it on plates and help yourself.

Benefit and harm

Hake fish contains a whole arsenal of useful ingredients and a lot of vitamins. Besides. It contains a lot of polyunsaturated fatty acids, which contribute to our health in the best possible way. Therefore, it is recommended to cook this fish as carefully as possible, and although it is very tasty fried in a pan, even in batter, even in flour breading, it is still better to use the method of baking in the oven or steaming in a slow cooker. This preserves most of its useful properties.

look more, how to cook delicious fish cakes https://website/vtorye-blyuda/ryba-i-moreprodukty/rybnye-kotlety-iz-putassu/, tender and juicy, very tasty.

Hake fish is useful for:

• problems with the thyroid gland;
• with diabetes;
• nervous exhaustion.

At the same time, hake is an ideal product for preparing dietary dishes.

Contraindications

Like everything good and useful, the fish has contraindications. You can not use it in large quantities for people suffering from constipation, because it contains a lot of iron. Also, if a person has high acidity, he can also be harmed by the use of hake, because he is able to increase acidity.

Many types of fish absorb heavy metals from the water, and cod fish are among them in the first place. Therefore, it is better to refrain from eating fish for children and people with weakened immune systems.

cooking recipes

In addition to the above recipe, there are many more cooking options for this valuable product, which I will briefly give below.

How to fry a hake in a pan

The easiest way to cook hake, and the result is always excellent.

Just rinse the fish, remove the black films. Cut.

Advice: it is better to cut the fish in a state that is not thawed at the bottom, when it is still dense, then the pieces are even and beautiful.

To increase the juiciness and enhance the taste of the fish, you can do this: first lightly fry, and then put in a saucepan and pour over the tomato-sour cream sauce.

Another option: . Separate the fish fillet, salt, sprinkle with pepper. Prepare the batter: beat the egg, add a spoonful of water, a little salt, pepper, beat again. Put some flour on a plate. Dip the fillets in flour, then in batter, and fry.

Tip: add a bit of crushed garlic to the batter, it will be spicy and more fragrant.

Hake with carrots and onions

Also an interesting recipe for a dietary dish.

Rinse and cut the fish, as in the previous version, add salt and pepper.

Stew onions and carrots in a pan, add tomato paste, a spoonful of sour cream, salt, add spices, pour in water, and pour over the fish to almost cover. Then you can put in the oven or just simmer on the stove for 30-40 minutes.

Fish in a slow cooker

Three options, personally tested by me, which I advise you.

First option

Prepare the fish as described above. Put on the grate of a double boiler, put a thick sauce of onion, tomato and tomato on top, and turn on steaming for 40 minutes. Do not forget to pour water into the multicooker bowl.

Second way

Put cereals (rice, buckwheat, or together rice, buckwheat, millet), barley, fill with water 1/3, salt, put a grill with fish on top. Turn on Porridge mode. I cooked this way, see the step by step recipe with photos.

Third option

Cut the potatoes, pour over with oil, salt, if there is, cut the vegetables: bell peppers, carrots, zucchini, cabbage, mix. Put in a bowl, pour a glass of water in which a spoonful of tomato and salt are diluted. Put the pieces of fish on top of the vegetables, turn on the stew mode.

For salads

If you want to cook a fish salad, boil the fish in water with salt, parsley, herbs and peppercorns. Cool and the fish is ready for further manipulations. Now you know what hake fish is, how to cook it deliciously in different ways. Bon appetit and culinary delights!

Hake (lat. Merluccius) is a genus of fish with 16 species from the monotypic family (including all of this genus) Merluzovye and the Cod-like order. They have another, no less common, name - hake.

Hake has a very wide distribution area: the continental shelf of the Atlantic and Pacific oceans.

All types of hakes are valuable commercial fish. Production is usually carried out by bottom trawls. The annual world hake catch ranges from 1-2 million tons. Measures are currently being taken to limit the hake catch due to their declining numbers as a result of overfishing. Although the world hake reserves are estimated at 10 million tons, some species are on the verge of extinction.

Description of hakes

The size of hakes is highly dependent on the species. In some species, the average length of adults is 30 cm, in others - up to 1.5 m. Species living in cold waters are larger than warm-water relatives.

But there are also common signs. The body of all hakes is runaway, the head is very large and is 1/4-1/3 of the body length. All of them have a compressed and elongated snout. The eyes are large. Their mouth is terminal, the lower jaw is longer than the upper one, and there are vomer teeth in the mouth. Teeth also present on both jaws, very sharp, well developed, arranged in two rows.

The body is covered with small silvery scales, but the back is darker, steel-gray, and the sides are light, the belly is completely silvery-white. Although a number of hake species have an almost black color.

A characteristic feature of all hakes is the same height of the dorsal and anal fins.

Males are smaller than females and live less than them. The average life span of a hake is 20 years.

Hake lifestyle

Hakes live at depths from 100 to 1000 m. Most species lead a benthic lifestyle, but in pursuit of prey they can rise to the intermediate and upper layers of water. Sometimes hakes are found in the mouths of rivers.

The diet of juvenile hakes consists of plankton and small crustaceans, adults lead a predatory lifestyle, eating pelagic fish such as herring, mackerel, sardine, and squid. Among the heks, cannibalism is common.

Sexual maturity occurs at 3-4 years. Spawning among hakes is usually stretched over the entire warm season. Pelagic caviar (develops in the water column). Each female spawns up to 500 thousand eggs per season. The larvae hatched from the eggs first develop in the water column, but as they grow older they sink closer to the bottom.

Hake is well known to the inhabitants of Russia, especially when it comes to common hake, which also has other names: common hake, European hake, European hake (lat. Merluccius merluccius).

Common hake

Range - temperate waters of the northeastern and central-eastern parts of the Atlantic Ocean, including the Mediterranean and Black Seas: from 18 to 76 o N. and from 30 to 42 about E.D. Found at depths up to 1075 m, but most common at depths of 70-400 m.

Among all hakes, this species is one of the largest: adults reach a length of 140 cm and weigh 15 kg, but the average length of a caught hake is 30-60 cm.

During the day, the common hake stays near the bottom, at night it rises into the middle layers of the water.

In the Atlantic population, puberty occurs at a body length of 40 cm in males and 57 cm in females. At this point, the age of males is already 5 years old, females - 7 years old. As for the common hake living in the Mediterranean Sea, puberty in males occurs at a body length of 26-27 cm, in females - 26-40 cm. Individuals of the Mediterranean hake population grow faster, and their fecundity is much higher (2-7 million . eggs).

European hake is caught before spawning and during spawning, when this breed of fish forms maximum concentrations. The main part is mined off the coast of Great Britain, Spain, Portugal, in the Bay of Biscay and off the coast of North-West Africa.

This hake is caught using bottom trawls and longlines. The annual global catch is about 100,000 tons, but in recent years there has been a downward trend in catch due to overfishing, although the International Union for Conservation of Nature has so far retained the status of "Least Concern" for the species. Some countries have introduced restrictions on the minimum length of hake caught: Turkey - 25 cm, EU countries And Morocco - 20 cm.

Haki in cooking

In Spain and Portugal, hake is a delicacy. In the USSR, this fish was harvested on an industrial scale only in the 1960s, and then only because cod catches began to decline sharply. Hake did not immediately receive recognition from the inhabitants of the Land of Soviets, it was considered a second-class fish. It is noteworthy that already at that time in the countries of Western Europe hake was considered a fish of the highest price category.

Haki have a high culinary value due to their white and tender meat, which has almost no bones (only backbone and ribs). It is fatter than cod. Hake liver is also valued, which, again, compared to cod, is not so large and already contains less fat.

Boiled hake fillet is easily separated from the skeleton, so it is very convenient to cook fish salads and minced meat from these fish.

On the market, hakes can be bought chilled, frozen, salted, dried and canned. However, it should be borne in mind that hake cannot be stored fresh, since its meat loses its taste and aroma very quickly. Frozen hake can be stored for quite a long time.

Hake can be fried, baked, boiled, stewed, used as a filling for fishmen, boiled fish soup from it.

Nutritional value of hake (per 100 g)

The nutritional value

Macronutrients

trace elements

vitamins

Useful properties of hake

So much impressive table above indicates only one thing: there are a lot of all sorts of mineral elements and vitamins in hake.

But let's start with the fact that hake is a dietary food product, because its calorie content does not even reach 100 kcal per 100 g. And all this against the background of the fact that hake is a protein food product. Indeed, this fish is one of the favorite foods of athletes, because you can eat it without fear of gaining extra pounds, and a sufficient amount of protein maintains muscle mass, which speeds up metabolism by burning large amounts of calories by muscles. But hake is useful not only for athletes. It is recommended in the diet of absolutely all people, regardless of age and health status. It will help children grow tall and strong, support the metabolism of the elderly, and those who have just undergone a major surgical operation, will contribute to faster healing of wounds and restoration of the functions of the affected organs.

The fat that is part of the hake is more beneficial to the body than harmful. Its concentration is low, but it is represented mainly by unsaturated fatty acids, including omega-3, which helps to reduce the level of "bad" cholesterol in the blood and thereby prevent the development of such an insidious disease as atherosclerosis. These substances are generally able to prevent many diseases of the cardiovascular system.

As for trace elements, first of all, you should pay attention to the high content of iodine. This chemical element, as you know, is needed by the thyroid gland, otherwise it will cease to perform many vital functions.

There is also a lot of zinc in hake meat, but our body needs this element in order to absorb other mineral elements and synthesize many hormones. With a lack of zinc in men, the production of testosterone almost completely stops. Therefore, all men who are faced with the problem of sexual impotence, first of all, should pay attention to their diet, namely, whether there is enough zinc in it.

The hake vitamin complex is also gorgeous. You should pay attention to the high content of B vitamins, which are necessary for the normal functioning of the nervous system and immunity.

hake harm

Hake is a fish that is completely safe for human health. Of course, individual intolerance to the product is possible, but this is extremely rare with hake.

You should not abuse hake with a tendency to constipation, since it contains a lot of iron, and it has a fixing effect. Hake also increases the acidity of gastric juice, so be careful with hyperacid gastritis with hake.

The benefits and harms of which will be discussed in this article refer to marine predators of the hake family of the cod order. And to a person far from the classification of biological species, this inhabitant of the oceans is known for its accessibility. Thanks to the huge population of hake, this industrial fish is sold everywhere and at fairly low prices. Therefore, hake is a frequent guest on the tables of all people, no matter how far they live from the sea coast. True, this fish gets into the depths of the mainland already frozen. But by the way, fresh hake quickly deteriorates and loses its smell. Therefore, the carcasses are subjected after the catch. So the fish does not lose its useful properties. And there are a lot of them. To familiarize yourself with them, as well as to find out what kind of health hazard is fraught with hake, read this article.

The main rival of pollock

Most buyers of frozen fish are unlikely to know the difference between the two. And she is obvious. Pollock is ahead of hake in only one thing: its price is even more affordable for a budget buyer. However, gourmets consider the hero of this article more tasty and juicy. In culinary terms, hake is also preferable to pollock. This fish is easily cut and cleaned, and the bones seem to want to jump out of the carcass themselves. Hake does not spread in a frying pan, like pollock, does not dry out in the oven, it can be stewed, boiled ... But what is there: you can devote at least a whole cookbook to this fish. In defense of pollock, one can only say that its liver is an exquisite delicacy rich in vitamin A. But hake fish is richer in nutritious proteins and microelements. The benefits and harms of this food product will be disclosed below. For now, let's say that hake lives in salty oceans. Sometimes there are individuals one and a half meters long, but for industrial catch, fish of thirty to forty centimeters are more preferable. On sale there are both carcasses and cut fillets.

Hake fish: benefits and harms

The main distinguishing feature of this marine life is easy digestibility by the body. Therefore, hake can be eaten even by small children. This fish contains only eighty-six calories. The ideal food product! The meat of this fish "to the eyeballs" is full of useful trace elements. These are phosphorus, iodine, zinc, iron, magnesium, potassium, fluorine and others. Of the vitamins in the hake contains A, the entire line of B, C, E and PP. You will be surprised, but this budget product has a sufficient amount of unsaturated fatty acids, including omega-3.

Who is hake fish suitable for eating? The benefits and harms of the product are due to its composition. First of all, steamed hake should be a frequent dish for those who have endocrine disorders. A large amount of iodine is good for the thyroid gland. Diabetics should also eat hake more often, because its fillet and caviar reduce sugar levels. Fish will become a medicine for disorders of the nervous system. But who should refrain from frequent use of hake is people with high acidity of the stomach, as well as those who suffer from constipation. And do not forget: any can cause an allergic reaction.

How to choose a carcass, how to cook?

Hake is sold frozen. But unscrupulous distributors are doing such a trick with this fish. They repeatedly bring it to room temperature, and then freeze it again. As a result, moisture is absorbed into the fibers, and the hake becomes almost twice as heavy. When choosing a carcass, you should focus on a reasonable ratio of its size and weight. Because with repeated freezing, the meat becomes like a structureless and sluggish bad taste. But the fish should still be covered with ice glaze, otherwise it will come out dry after heat treatment, without taste and smell. What dishes and how to cook? Hake is ideal for fish cakes because of the ease of filleting. The stuffing from it turns out tender. When cooking (steamed or in water), hake is served with some kind of fatty sauce.

Stew the fish

Cut the cooked hake carcass into portioned pieces. Sprinkle with seasoning and leave for a quarter of an hour. Make the sauce in another bowl. Pour in a glass of sour cream and milk, add two eggs. Salt, season with pepper. Pour vegetable oil into a frying pan with high sides or into a saucepan. Roll the hake in flour and fry for ten minutes. Then turn the fish over and add finely chopped onion to it (to taste). We fry for another seven minutes. Then pour in the sauce, reduce the heat, cover the saucepan / frying pan. In an hour you will have a delicious hake. Serve with mashed potatoes.

We fry the fish

Due to the excess moisture in the defrosted hake, it can behave like a firecracker in a pan: it will start to hiss, shoot with hot fat. To prevent this from happening, you need to take care to roll the fish into a "shell" - batter. To do this, mix the egg with a glass of milk. Add a tablespoon of flour and starch, aromatic herbs, salt. Let's stir. Pour in a spoonful of vodka - so the batter will become more airy. We put a frying pan on the fire, pour a fairly large amount of vegetable oil. Dip the chopped fish in flour. Then, prick a piece on a fork, dip in batter and place in deep fat. The fish should lie down a little on paper towels to drain excess fat.