Hake, Calories, benefits and harms, Useful properties

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
very well absorbed by the body.

The average length of the fish is 20–70 cm and weighs up to 2,5–3 kg. She is
has an elongated body, one short and one long
dorsal. The back of the hake is grayish black, and the sides
and the abdomen are silvery gray. Hake meat is lean, tender,
white, low-bone, fillet plates after cooking
easily detached from the bones.

Most often on sale there is frozen fillet (dry-frozen
and glazed), as well as gutted frozen carcasses
with and without a head. Fresh hake has enough property
quickly lose taste and aroma. Fast freezing helps
slow down / delay this process.

In the first years of life, hake feeds on small shrimps,
temisto, kalyanus, etc. After the onset of sexual
maturity, with a length of more than 31 cm, becomes a predator
and consumes schooling pelagic fish (herring, mackerel,
menhaden), large invertebrates (shrimp and squid).
The silver hake spends winter at depths of more than 20 m.

When buying frozen fish, it is very important to be sure that
that it has not been re-frozen. how
as a rule, after freezing, the fish is covered with a thin layer
ice that protects it from drying out. Be here
careful: some producers glaze fish
so that the layer of ice becomes thicker than the seafood itself.
Not only will you have to pay extra for the weight of the ice,
so also the fish after such manipulations will become tasteless.

If, on the contrary, the fish is too light, this means
that she was frozen a long time ago, and during this time she managed
dry even though it is icy. If the form
fish will seem to you unnatural, broken, rather
in total, it was thawed several times, and then frozen
again. The flavoring 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 trace elements such as: calcium, potassium,
magnesium, sodium,
phosphorus, sulfur,
chlorine, iron,
iodine, zinc,
copper, manganese,
chrome, fluorine,
cobalt, molybene and
Hake contains vitamin S, E,
B1, B2,
B6, B9,
B12, A,
also hake contains saturated fatty acids, which
have a beneficial effect on the human body.

Vitamins contained in hake meat, regulating metabolism
substances that promote the elimination of toxins, and vitamins A
and E also prevent cancer.

Contains very little fat. Hake can be prepared
many delicious dishes. Hake is tastier than cod meat
it is softer and fatter.

Hake is good for the thyroid gland, skin and mucous membranes
membranes, nervous and digestive systems, it is excellent
regulates blood sugar and is an antioxidant.

Scientists advise at least a minimal amount regularly
eat hake, salmon or pineagoru – even small portions of this fish are quite
satisfy our body necessary for health
normal omega-3 fatty acid.

Omega-3 deficiency leads to impaired cardiovascular
system, hypertension, depression, diabetes, reduces reproductive
function and shatters the nervous system.

Dangerous properties of hake

Hake is recommended for everyone, even children. But still there is one contraindication.
– allergies, and
also individual intolerance to seafood.

In this case, it is very important that the fish is frozen only once and correctly.
was stored according to technology. Otherwise, ice block hake after thawing
will turn into a structureless, tasteless mass.

So, you need to learn to distinguish between fresh frozen hake and sluggish
bad taste. Since several times frozen fish loses its taste
and useful properties, then when purchasing it you need to make sure that
it has not been re-frozen. For this it is worth paying
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. Weight
fish must match its size. If it’s too heavy
for their own dimensions, which means that manufacturers used to
glazing it with a lot of ice, it will make it tasteless. What if
the hake is quite light, therefore, it was frozen a long time ago, and rather
in all, during this time it dried up.


One of the episodes of the program “Everything will be delicious” tells how to cook three delicious dishes from hake!

See also properties of other fish:

You can bookmark this page

Anna Evans

Author ✓ Farmer

View all posts by Anna Evans →
Copy link