The article will tell you about the benefits of hoki fish, how unique its composition is, and what taste it has. Also consider whether hoki is harmful.
Characteristic Hoki Fish
Hoki fish is also called macrus or long tail. It lives in the Atlantic, as well as in the Pacific Ocean. The body of the fish is narrow in diameter, has a tail of a sufficiently large length. It is covered with large scales, which are easy to separate during processing and have a dark or bright shade of blue.
Hoki is very similar in appearance and taste to the more famous hake. The fish has white meat with a sweetish aftertaste, there are practically no bones in it. It does not have a characteristic smell of fish, and the taste is more like shrimp. In addition to the carcass itself, fish is very much appreciated due to its properties for caviar and liver.
Macrourus is very easy to process and cook. It is suitable for those who do not like fish, but need the useful properties of the product. In addition, hoki is a low-calorie fish with a huge amount of protein, which makes it practically indispensable for sports nutrition and various diets.
What are the beneficial elements and vitamins in fish
Nutritional Information Hoki per 100 grams:
● Calorie content: 35 kcal;
● Protein: 19.2 grams;
● Fats: 0.3 grams;
● Carbohydrates: 0.1 grams.
Hoki fish contains the following vitamins:
● vitamin A;
● vitamin B1;
● vitamin B2;
● vitamin B6;
● vitamin B9;
● vitamin C;
● vitamin E;
● vitamin PP.
Useful chemical elements in the composition of fish:
● potassium;
● chlorine;
● manganese;
● calcium;
● sodium;
● cobalt;
● phosphorus;
● iron;
● chrome;
● magnesium;
● fluorine;
● copper;
● sulfur;
● iodine;
● molybdenum;
● zinc.
Longtail has in its composition the amino acids necessary for a person:
● arginine;
● methionine;
● valine;
● histidine;
● leucine;
● tryptophan;
● lysine;
● isoleucine;
● phenylalanine;
● threonine.
Fish contains both interchangeable and essential amino acids, as well as various fatty acids.
Hoki fish - details about its benefits
The benefit of hoki fish is that it contains active chemical elements and minerals.
7 useful elements of hoki:
1. Iodine. Thanks to it, metabolic processes and chemical reactions are accelerated, the work and functions of the brain are improved. It also normalizes the functioning of the thyroid secretion gland.
2. Calcium. Strengthens bone tissue as well as tooth integrity. Normalizes the balance of acid and alkali in tissue compounds. Calcium ions help release insulin.
3. Phosphorus. It also helps to strengthen bones and teeth in children, as well as older people. Promotes the growth of strong and healthy nails, as well as hair.
4. Manganese. Promotes cell regeneration, as well as cell division. It accelerates the growth and metabolic processes in the body.
5. Amino acids. They help digest food products in the body and are a prevention against various diseases of organ systems.
6. Fatty acids and anti-cholesterol vitamin. These components are not produced in the human body, therefore, it can enter there only with food. This is rich in macrourus. These elements normalize fat metabolism.
7. Vitamins. Fish is able to replenish the body with many vitamins that a person needs, especially in the cold season, when the deficiency of these organic compounds is most likely to occur.
This fish, due to its low calorie content, is ideal for the diet of people who play sports and diet. Also, the use of hoki due to its medicinal properties helps to restore the body after illness.
Hoki fish, does it harm
Macrourus is unique not only for its beneficial properties and composition of minerals. The Longtail is practically not influenced by the harmful environment of a ruined ecology, therefore it does not accumulate heavy elements of metal and other harmful substances in its body. It is the purity of the product that makes this fish more unique.
Also, when growing piece fish of this kind, additives of special purpose, as well as antibiotics, are not used.
If sellers in stores and supermarkets adhered to storage technology, then macrourus can not harm, as such,. The regular use of this product is not only harmless, but also necessary for the human body.
The only contraindication to use is an allergy or individual intolerance to this product or fish in general.
Eating fish during pregnancy
Fish contains a lot of useful substances, proteins and components that are necessary for the normal functioning of the body. During pregnancy, the need for these substances increases, which makes eating fish a necessity at this time. A pregnant woman should eat fish at least 1-2 times a week.
Eating hoki fish has the following benefits:
1. Protein ponytail is very easily absorbed by the body, while strengthening muscles during gradually increasing loads on them.
2. Easy digestion and assimilation of this product is useful, especially for owners of gastrointestinal problems that often occur in pregnant women.
3. Pregnant women need to consume a lot of vitamins, minerals, and fatty acids, which contains a long tail in abundance.
4. The longtail has iodine in its composition, which is very necessary for the development of the baby, being in the womb.
5. The fatty acids contained in this fish normalize the formation of the baby’s nervous system. A deficiency of these substances often leads to an inferior development of the child, which can contribute to vision problems, a delay in the development of the neuromotor apparatus, as well as respiratory failure in the baby.
The same factors act when the baby is still breastfeeding. If, during pregnancy, the mother did not eat hoki fish, then during lactation, this product should be consumed gradually, first eating a small piece and closely monitoring the baby's reaction. If there are any side effects after eating this fish, it must be abandoned.
It is best to use macrourus during pregnancy and lactation in boiled, steamed, stewed form, or you can bake in foil. You should not eat raw, smoked or dried fish, because it can be dangerous for the health of mother and baby.
Proper Hoki Cooking
If the hoki fish is not cooked properly, it may not have a very appetizing appearance and fall apart into fibers. Features of fish processing options:
1. The carcass. It is believed that this type of treatment is not entirely suitable for such watery fish as hoki. But if you follow the cooking technology, you get a tasty and healthy dish.
2. Frying. To process fish in this way is better in oil (preferably olive), after dipping the slices in batter. Fry them no more than 2 minutes on both sides.
3. Stuffing. It turns out very tasty minced meat from the fillet of this fish. Cutlets are made of it or used as a filling in pies or rolls.
4. Casserole. Macrorus is baked in the oven using foil. To do this, use fish fillet, which is seasoned and rubbed with juice from a lemon, leaving to marinate for ten minutes. Then the product is rolled up in foil and put in the oven for 10 to 15 minutes to bake.
The cooked dish must be consumed immediately after cooking.
