Yes, in general, all the seaside nations differ not only enviable health, but also cheerfulness. Marine fish are also rich in iodine, manganese, copper, zinc, iron, phosphorus compounds necessary for normal metabolism. It has a lot of vitamin D, which is necessary for normal growth and formation of bones. Fish is definitely necessary for good work of the brain and nervous system, and also has other useful properties for the human body. For children and obese people, lean fish such as cod, hake, flounder, etc. are useful. But in the prevention of cardiovascular diseases fatty varieties are more effective: sardines, herring, salmon, etc.
Where is the best herring, sardine and salmon?
Where's the sardine?
Sardines are Mediterranean and Atlantic, but the best in the world are "French". Sardine standard is a two-year-old individual, which by this time manages to eat plankton and shrimp to a size of 20 cm. In spring, they catch mainly sardine, but those who are interested in large fish with fatty meat, are increasingly "chasing" the autumn catch . Sardines can be fried, canned, eat freshly salted or pickled. It is believed that the real canned sardines are made in France: they are lightly fried, then spices and olive oil are added. It is also possible to preserve sardines with white wine and lemon, with tomato sauce and spices. Canned. Sardines are usually served as a separate dish, although it is possible to supplement them with vegetable caviar. Sardines with tomatoes and boiled potatoes will be very good.
Norwegian silver
Times change, and if not so long ago the notion of ideal herring was associated with the word "Ivasi", today the best herring is Norwegian. It seems to be everything as always and everywhere, but the kind of herring, the special time and way of harvesting make it unique. In our region from Norway, this fish came a hundred years ago. And it's good that it's ready for use - after a barrel salting. And it is delicious, and environmentally friendly. The most delicious - about September-October is caught. And the beginning of the fishing season is celebrated as a national holiday.
If for the right to be called homeland of herring, at least Denmark and Holland claim, then it was in Norway that it was prepared and preserved. Here and now one of the world's best herring modifications is being prepared - fresh-frozen herring "Mathieu". For the preparation of this special fish delicacy has long been using a three-year, still "unsweetened" herring, which is called maatjessharing (literally - "girl-herring"). Its value is that it is harvested literally in 20 minutes after catching: trawlers in Norway swim straight to the plant. And immediately fed to the conveyor. Herring that does not meet a clear standard is automatically discarded and does not fall into further processing. That is why at the end of its short factory way, an excellent result is obtained - fresh herring fillets get into plastic containers, filled with brine and instantly frozen at a temperature of minus 30C. And no additives and preservatives! In this form, it is delivered to consumers.
Some gourmets believe that our favorite herring "under coat" is blasphemy towards herring: the true taste of herring in this vinaigrette is lost. In Scandinavian countries, a real lover eats it without bread and onions, simply picking up the peeled fillets by the tail and throwing back their head. So far, the Norwegian fishermen are supplying fresh delicacy of the neighbor gourmets of the Danes and the Dutch. And although they have enough of their herring, this is especially honored. We hope that it will reach us soon.
My friend, the salmon!
The fjord-cut coastline of Norway with cold and clear waters is the ideal haven for the breeding of another delicatessen fish - salmon. Catching it begins after the fish reach a weight of three to six kilograms. Salmon is easily subjected to heat treatment. And it's good not only cooked.
Herring with apples in Norwegian
You will need: 150 g fillet salted herring; 2 green apples; Z eggs; 50 g of mayonnaise; 0,5 heads of onions; salt to taste.
What to do:
Herring fillet about 2-3 hours before cooking soak in milk or tea. Apples cut in half, remove the core and part of the pulp - you should have a peel and a layer 5-7 mm thick. Fresh fillets slightly dry with a napkin, cut into small slices. Two hard boiled eggs and pulp of apples finely chop with a knife, mix and season with mayonnaise. With the minced meat, fill half the apples. Top with finely chopped boiled egg.