Properties contained in fish hake, are one of the components of good health. Fish is a healthy food of animal origin. It basically consists of protein, with half the cholesterol in lean meat. In the human body, fish is digested much better than meat. At the same time the fish is low-calorie, the ideal product for diets, and even self-sufficient, which does not require any bread or potatoes.
Beneficial features
Ophthalmologists have found a connection between the consumption of oily fish and the state of vision. When you consume fish at least once a week, you half the risk of losing vision after 60 years. There is also a relationship between fish and the heart in the example of the Eskimos. Eskimos, fed mainly exclusively animal food, were among the first to infarct at an early age, as they consumed large amounts of cholesterol and fat, almost did not eat vegetables, fruits and greens. At the same time, the vessels and heart of the Eskimos were in excellent condition. After this discovery, both fish and fish oil were strongly suggested as a preventive agent of cardiovascular diseases. Not so many products that contain amino acids useful for blood vessels and hearts. In the heca, they are contained in excess, and in addition, it is still rich in vitamins of group A, D, E, phosphorus, iron, zinc, calcium, magnesium and selenium. Vitamins of this group are found in meat of animals, but there are much fewer. And for normal metabolism, these vitamins are very necessary, they help the removal of toxins from the human body, and vitamins A and E. are very important for the prevention of cancer.
Vitamins and minerals
Fish hake is almost the only of products with a high content of fat-soluble vitamins. Especially much is contained in the liver of the hake.
Hake meat contains many mineral substances, such as iodine, copper, manganese, zinc, which promote the normalization of metabolism. Sea fish, in contrast to freshwater, collect in their body a multitude of trace elements (iron, fluoride, lithium, bromine), which are shown in the treatment of the thyroid gland.
With such a rich presence of mineral substances in hake meat, it puts it first in the number of products that ensure the regulation of metabolism in the human body.
Diets
These all qualities of fish inspire scientists and physicians to develop a variety of diets. In order to prevent the disease of coronary heart disease and atherosclerosis, it is necessary to regularly eat a small amount of fish, two or three meals a week.
How to fix the result?
Fish hake very quickly loses its most valuable properties, and this happens after they get inside the stomach. To preserve the useful properties of fish after it is eaten, it is necessary to use antioxidants. The simplest way is to squeeze lemon juice into pieces of hake, not only for pleasure, but also for protecting valuable fats. When preparing herring under a fur coat, it should be poured with unrefined vegetable oil, this is a rich source of vitamin E strong antioxidant. Preferably, the fatty fish should be eaten raw or salted, without subjecting it to heat treatment. But if you cook, then cook quickly, her tender protein does not suffer prolonged heating, 15 minutes is enough for baking or cooking. If the meat is cooked, then it is cooked for a very long time, with hake everything is the other way around, first prepare the broth from the vegetables, then add the prepared pieces of hake to it. Hake very much likes decoction from potatoes and shows in it the useful properties. He also likes black pepper and onions, vinegar and lemon juice, as well as white wine.
Caviar fish hake
Spanish scientists, having studied the properties of caviar of many marine fish, found that the largest concentration of useful omega-3 acid is in the caviar of only three fish (hake, salmon, pinagoru). And it is advised to regularly eat hake, salmon and pinagoras, which will ensure our body omega-3 to maintain health. Here they are, the properties of hake, which will bring health to everyone. Because the lack of omega-3 can lead to hypertension, diabetes, cardiovascular and nervous system disorders, depression.
Fish meat hake
Fish hake refers to sea fish, to the order of the cod family. Its meat is mainly recommended in dietary nutrition, since the hek is very well absorbed by the body. In general, the length of the hake is from 20 centimeters. It has a grayish-black color on the back, the abdomen and sides are silvery. In shops usually sell frozen fillets or in carcasses, as a fresh heck quickly loses its properties, it is subjected to quick freezing.
Therefore, when buying frozen fish, you need to be careful, you need to check that the fish is not subjected to secondary freezing, because the heck will lose its taste and useful properties.
Fish hake is still known as a jellyfish, it is considered a popular product due to low-fat meat. However, the heck is in demand not only because of its dietary properties, but also because of the ability to significantly affect our mental abilities and appearance.
Useful properties of this product are amazing. However, in Russia, the hake is somewhat disrespectful and is called a lower-grade fish. It turns out that the cause of everything is an unpleasant smell. If you do nothing, then after cooking, the food has a rather sharp smell. But there is a recipe that will help remove this trouble.
Recipe
Filleted hake pour white wine and put out. Carrot and onions pass, adding to them Bulgarian pepper. When the heck is almost ready, sprinkle the salted vegetables. Then to the fish you can throw a little greens (dill, parsley, coriander), pepper a little and salt. Then cover all this with a lid. A few minutes before the ready squeeze garlic. We give the fish some time to stand under the lid and everything is ready.
People who love fish can be guessed by their peace-loving behavior, they do not like scandals and skirmishes and are almost always in a good mood, all because of serotonin, which is produced in the human body, thanks to fish.