Haddock
Haddock – a large food fish of family cod (group treskoobrazny). This fish is eaten for a long time by the person. On the volume of industrial catch fish takes the third place in the world (after a pollock and a cod). About 0,6-0,7 million tons of fish are annually caught though the haddock is included in the Red List.
Length of fish equals to 55-70 centimeters, haddock weight most often makes two-three kilograms. A body of this fish of silvery color, rather high, slightly flat from sides. Haddock sides lighter, in comparison with a body, and a belly milky-white. From each party around the head of this fish there is an oval speck – the peculiar identification mark by the form reminding fingerprints. Fishes recognize each other by it quicker and gather in packs for protection against predators – large fishes or seals. Existence of three back and two proctal fins is considered a distinguishing character of a haddock.
Nutrition value and caloric content of a haddock
Hundred grams of a crude product contain 16,32 g of proteins and 0,45 g of fats, and also 11 mg of calcium, 0,17 mg of iron, 21 mg of magnesium, 227 mg of phosphorus, 286 mg of potassium, 213 mg of sodium, 0,32 mg of zinc, 0,021 mg of copper, 0,011 mg of manganese, 25,9 mkg of selenium.
Besides, tryptophane (0,212 g), an isoleucine (0,871 g), threonine (0,829 g), a lysine (1,736 g), a leucine (1,537 g), cystine (0,203 g), methionine (0,56 g), phenylalanine (0,738 g), valine (0,974 g), a histidine (0,557 g), arginine (1,131 g) are a part of pulp of fish. Also as a part of fish there are an aspartic acid (1,936 g), glutaminic acid (2,822 g), serine (0,771 g) and alanine (1,143 g).
Caloric content of a haddock is much lower than the caloric content of other representatives of family of cod.
Haddock caloric content – 74 kcal on 100 g of crude fish.
Useful properties of a haddock
Useful properties of a haddock are identical to properties of pulp of a cod.
Useful properties of a haddock for a human body are caused by the content of especially nutritious and useful fat. Fat of this fish collects in a liver. It contains iodine, phosphorus, irreplaceable amino acids, polyunsaturated fatty acids from a row the Omega-3 – eykozapentayenovy and alpha and linolenic, and also vitamins A and D. The regular use of fish oil provides full functioning of a brain and eyes, promotes decrease in concentration of cholesterol in a blood plasma, and also accelerates process of recovery at various diseases. For this reason haddock fat is quite often included in composition of various medicines.
Hundred grams of fish contain 44% a daily allowance of a dose of selenium which plays an important role in processes of digestion of carbohydrates and fats in a human body.
Its pulp contains a lot of protein – the main construction material and it is necessary a component for development of immune antibodys.
Haddock pulp very easily and quickly is digested in a digestive tract as it does not contain elastin (insoluble protein) in the structure. Pulp is ideal for dietary food.
The use of fish favorably influences a condition of skin, a hair, nails and all mucous membranes of an organism. It is especially useful to include it in the menu during pregnancy.
Ways of preparation of a haddock
Pulp of a haddock is suitable for preparation of a large number of tasty dishes. Its gentle and soft taste is perfectly combined with various vegetables and spices, and also with hot and sweet-sour sauces. It is possible to do trickled pastries, pies, fish cutlets, a souffle, casseroles of elastic fillet of fish.
This fish it is possible to fry, cook, smoke, salt, to steam. It is the best of all to fry a haddock on a ceramic frying pan without oil addition.
Dense and large scales of fish should be removed best of all together with a skin.
Haddock storage conditions
The haddock in the fresh or cooled look very quickly spoils. Therefore fish it is necessary to put in a special container and to store in the refrigerator no more than two days at a temperature from -18 °C and below.
This fish can be stored in the freezer within six months. Before freezing the haddock should be divided into portion pieces.
Scientists from the Oxford university conducted a number of researches during which they came to a conclusion that vegetarianism can be harmful to a human brain as leads to decrease in its weight. Therefore scientists recommend not to exclude completely from the diet fish and meat.
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