Perhaps there is no fish in Russian cuisine, more common and popular than herring. Well, what festive meal will cost without a fragrant narezochki, seasoned with fragrant oil and sprinkled with onions? This snack is not in vain so often used the epithet "spiritual". Yes, and on weekdays it is good, because you can not call the herring expensive fish, even in difficult times of crisis. But this does not make it less festive! Many families in general are full of confidence that the New Year and does not frown without a traditional "coat". And what is the main thing in this "coat"? Of course, fish herring!
At least two servings per week
This is a recommendation of the World Health Organization and the American Food and Drug Administration. The US Food and Drug Administration has issued some recommendations on the safety of fish consumption. In accordance with these recommendations, it is recommended not to exceed 340 grams of fish per week, but depending on the body weight of each of us it is possible that this amount may be lower or higher. The American Heart Association also claims that a healthy adult can safely consume up to 400 grams of fish per week.
Such a trembling attitude is experienced not only by admirers of Russian culinary traditions. No less loves herring Norwegians and Finns, Swedes and Germans, and in the kitchens of other peoples there are many wonderful dishes with this fish.
Experienced housewives claim that it is difficult to spoil this fish, but it is still possible. Therefore, let us turn to the general principles and rules for preparing a wide variety of herring dishes.
Prevention for pregnant women and young children
Calculate according to your weight the amount of tuna that you can consume safely without worrying about getting mercury. Both pregnant women and young children are more susceptible to toxic effects of mercury, so it is important to maintain a moderate intake of less polluted fish.
It is very important to eat fish before getting pregnant, and also during pregnancy, taking into account the nutrients it contains. It has been shown that if a woman has a balanced diet of omega-3 fatty acids before pregnancy and during pregnancy, the fetal brain develops much better, the mother has a low risk of suffering postpartum depression, the heart and bones grow harmoniously. But how do you determine which fish to choose without affecting the developing fetus.
Area and industrial value
Many people know that herring is sea fish. It is abundant in the Black, Caspian, Baltic and many other seas. It also tolerates low temperatures. Herring is caught even on the Greenland coast.
Some species of herring also feel great in fresh water. They are rich in this valuable commercial fish, for example, the Danube and the Don.
Here are the recommendations of the environmental associations and the American Food and Drug Administration. If you are pregnant, avoid using the following fish with a high content of mercury. Shark; swordfish; royal macro; tiled fish; halibut; pike. . "There is a higher risk of getting out of the polluted areas per ton, and in this case it is very toxic to the baby!" Explains Professor Gheorghe Mencinopschi, director of the Institute for Food Research.
You can eat one serving per month: blue mussels, oysters, cod, American blue crab, more white from North America. Warnings for pregnant women refer to limiting consumption to 340 grams per week and selecting the least polluted species.
For many countries with access to the sea, industrial herring catch is a priority direction of the economy. In the natural habitats of this fish, Russian and Norwegian trawlers can often be found.
Features of the Family and Species
The family of the herd is quite extensive. All its members have a similar body structure - elongated and oblate from the sides. The oral apparatus of the herd has an enlarged lower jaw. Fins, as a rule, are painted in a darker color in comparison with the silvery body. A typical representative of the family is our familiar herring.
What are the main differences between these types of meat and to what extent can we consume them without jeopardizing our health and silhouette? Well, despite the numerous warnings about the dangers of consuming red meat on health, according to which it increases the risk of developing cancer or cardiovascular diseases, red meat should not be ruled out from a healthy and varied diet.
Red meat: benefits and health hazards
It basically means beef, pork or lamb, and consumed in excess can seriously affect a person's health, especially because of the high content of saturated fat and cholesterol. It is the richest source of creatine, a necessary nutrient for strengthening and muscle growth, but you can vary in tone, herring or salmon, as well as good sources of creatine. Another tip - to try at least once in a while to replace red meat and beans, lentils or soy, extremely rich in protein and 0 g of cholesterol.
The fish species included in this family are numbered 188. In addition, there are also subspecies. Among the subspecies of herring available on our shelves, the following are the most common:
- atlantic and Pacific herring;
- baltic herring;
- the dune;
- the Baltic herring.
The first two subspecies are so similar that not every experienced fisherman distinguishes them from each other. The Pacific is usually not much larger. Baltic herring is smaller, lighter, it has very few bones. The Danube is even smaller, in kilograms there are 5-7 fish, but it is fatter and more fat. There is also the Don, but it is mainly sold and eaten directly near the places of catch, as well as the Black Sea. Marine rocks are always shallower than oceanic rocks.
Is white meat better than red meat?
White meat means chicken, turkey or fish. White meat is worse than fat and calories than red, but also iron. If you have an increased risk of developing diabetes, dyslipidemia or obesity or who are already suffering from these diseases, you should choose white meat.
Typically, you can consume 150 grams of white meat per day, if you include fish in your diet, an excellent source of omega-3 and omega fatty acids. Beef, but especially turkey meat, contains a significant amount of tryptophan, an amino acid that helps to remove insomnia, migraine or depression, and in terms of calories, between turkey and chicken there are no big differences, perhaps in terms of how the animals were raised. Instead, turkey meat is considered more valuable in terms of protein content.
Use in cooking
Fish herring is used for cooking cold appetizers, salads, pates. Prepare from it and fillers for volovanov, pancakes, profiteroles. Fillet of herring, sliced, it is permissible to serve as an independent snack for strong alcohol, although usually fish is served with white wines.
This fish is suitable for making various snacks of Asian cuisine, for example, salad "He". Not less valuable is the caviar and milk of this herring on the average is 217 kcal per 100 g.
A deer or wild boar is much worse than red meat, and it can be considered more healthy, because these animals are not considered pets and grow naturally. However, even in these conditions, it is recommended to remove fat before cooking and consumption.
Consumption may be slightly higher than that of red meat for a healthy person, but do not overdo it and pay special attention to the significant content of purines, which is dangerous for those who suffer from kidney problems. What kind of meat do you prefer and how often do you include it in your diet?
Herring is one of the few fish that, at a relatively low cost, keeps positions in the menu of haute cuisine. The ability to cook delicious herring is considered important and indicative for a cook of any level.
Rules of salting
Perhaps, this is the most common recipe. Fish salted herring - an ideal addition to the potato side dishes. You can salt as a whole fish, and cut into fillets or simply cut into convenient pieces along with the spine and ribs. The only condition is removal. They can make the brine bitter.
Consumption of fish is a very healthy practice, especially useful during pregnancy. According to studies, women who consume a rich variety of fish during pregnancy have a pregnancy and give birth to children with a larger weight. This is very important, because the longer the baby is in the uterus, the better the chances of being healthy and strong at birth.
Recent studies have shown that women who eat fish during pregnancy have a lower risk of premature birth. This may be due to omega-3 fatty acids in fish that cause a hormonal response to prevent premature birth. Omega-3 fatty acids also help prevent hypertension caused by pregnancy and pre-eclampsia.
For salting a kilogram of herring will need 2.5 tbsp. l. salt. It is not recommended to use the grinding salt "extra", nor for herring, nor for other fish. But a large sea is perfect. You can use both a brine and a dry ambassador.
If you like spices, add 5 peas of pepper, a pair of medium bay leaves, 3 cloves to the brine.
Fish oil plays an important role in the development of the brain in the fetus. Anchovies, herring, chef, shrubs, salmon, sardines and trout are examples of fish rich in omega-3 fatty acids. Omega-3 fatty acids are also found in animal products such as beef, eggs.
If you are a vegetarian or do not like fish, add tofu, canola oil, flaxseed, soy, nutmeg and wheat germ, because these foods contain linoleic oil, which is a type of fatty acid. It is important to include Omega-3 fatty acids in the diet, but they should not exceed 2-4 grams per day.
Rinse the herring, put it in a bowl, sprinkle salt on all sides. Leave for a day if you want to get slightly salted. If you plan to use brine, add 600 ml of water and a half-spoonful of salt. Some recommend adding 1 tsp. sugar, but it is not necessary. Sugar will make the meat softer, but there is no need to be afraid of sweet taste, it will not.
Here are some types of fish and crustaceans that you can eat during pregnancy. Bass-larva herring hazelnuts halibut over pollack perch red salmon lobster shrimp shrimp. Some fish are contaminated with a dangerous substance as a result of human contamination. People who eat this fish risk to poison methylmercury.
Mercury is a substance that can become an auxiliary product of pollution. Mercury becomes a problem when released into the air as a pollutant. From here he reaches the oceans, and then some species of fish. Fish stores methylmercury in muscles; larger fish that live longer have higher chances of having elevated mercury levels because they have time to accumulate it in the system. The largest pollutants of methyl mercury are coal plants. They release more than 40% of methylmercury, which pollutes the air.
Marinating herring
The following recipe is suitable for many varieties of fish: herring, saury, mackerel, Baltic herring. Boil a liter of water, add 2 tbsp. l. vinegar, a pinch of cardamom, 0.5 tsp. black pepper, 4 cloves, 3 bay leaves, 2 tsp. sugar and 1 tbsp. l. salt. When the marinade has cooled down, pour the fish, cover and let stand 8-12 hours.
Myths and reality about fried herring
Fish herring is served in a thermally processed form much less often. And about jokes. In fact, you can fry this fish, but only fresh, not salty. It should be noted that such a product does not possess special taste qualities. Another thing - herring, cooked at the stake. This is an excellent alternative to more expensive mackerel. Gut the fish, sprinkle a mixture of salt and pepper outside and inside the cavity, sprinkle with lemon juice and leave for a couple of hours. Prepare the herring on the grill or grill on the grill, avoiding flashing of the flames. Absence of red flowing juice and golden tinge of the skin are the correct signals of readiness.
Studies have shown that a certain level of methylmercury in fish is dangerous for humans. Methylmercury can pass from mother to fetus through the placenta. Because of the rapid development of the brain, the fetus is more vulnerable to methylmercury intoxication than the adult. It is recommended that pregnant women or those who are trying to become pregnant, be careful - some fish should not be consumed more than once a month. In fact, a pregnant woman should not consume more than 340 grams per week.
Fish to be avoided: sharks, swordfish, pike, tuna. If you are breastfeeding, limit the intake of these fish species once a week. Additional precautions when consuming fish! Other environmental pollutants may be contained in fish. Dioxin and polychlorinated biphenyl may be present in some fish species, such as lobster or freshwater trout, - avoid them!
Herring stew
Fish herring is good and stewed. A fragrant sauce will be an excellent addition to puree, crumbly rice, buckwheat porridge or pasta.
Cut the herring into pieces 2 cm thick, fold into the kazanok mixed with the onion. Pour a mixture of sunflower refined oil and strong tea. Add spices, salt. Simmer on low heat for about 40 minutes. You can send the cauldron and the oven - the cooking time will be half an hour. If you use herring, you can cook it with this recipe entirely.
Parasites, bacteria, viruses and toxins can also contaminate fish. The use of infected fish can sometimes cause you pain. Fresh crustaceans, if contaminated, can cause hepatitis A, cholera, or gastroenteritis. Avoid the consumption of fish in the pregnancy cage.
The recipe of berries with mashed potatoes
In addition, depending on the season and availability, we also play with other berries or fruits in general. Nutritional values are indicative: 407 calories 28 g protein 57 g carbohydrates 15 g fat.
Why smoothies with morning berries
First of all, because it's great and easy to do. Nutrients in this berry cocktail are better absorbed if they are already "chewed". In their seeds, we have healthy fats and fibers, otherwise it is very difficult to extract them.The proportions of the products are as follows:
- 0,5 kg of fish;
- 2 onions;
- 0.3 tbsp. oil;
- 1 tbsp. strong black tea (with bergamot or prunes);
- salt - 0.5 tsp;
- pepper - to taste;
- a handful of onion peel, turmeric - optional, to give a shade.
Dried herring
Salted herring, of course, is a delicious and versatile dish, but sometimes you can get tired of even the most favorite treats. If you know how to salt herring, it will not be difficult to cook this fish in a dried version. You can use the same recipe that you use for salting. In a day, take out the fish, rinse with water, blot. Tumble the carcass or just make a puncture through the eye to make a loop. Hang on the hood, over the included stove. The fire should be moderate. Turn on the cooker hood and leave the fish for an hour. After a while, repeat the procedure until the fish is the way you want. Remember that the herring is a fat fish, it is desirable to hang it not above the burner, but between them, placing a container under the fish for a draining liquid.
What ingredients do we use next to berries and why?
We still have berries from local cultures, we can replace what we have in stores, or what we can collect only in the forest. Forest fruits bring vitamins, minerals, antioxidants, phytonutrients with health benefits. In seeds, we also have a healthy amount of fat. Carbohydrates are quickly absorbed. Many of these nutrients are fat-soluble, which means that they need fat to make the most of it.
Banana brings additional carbohydrates and minerals, you can exclude or add a whole banana, depending on your preferences. If you lose weight, use a greener banana, but if you are only aiming at maintaining or even gaining weight, use a well-baked banana.
You can dry it harder and get a great snack for beer. And you can just slightly wilt, giving the meat an unusual elastic consistency. Residents of private houses, having the opportunity to dry herring in the smoke of the fire, will receive an unusually tasty product with a much more pronounced flavor.
What are the benefits of protein and how do we include it in the recipe?
Proteins eaten in the morning help to restore and maintain muscles, skin and other tissues. Amino acids in them are "bricks" from which neurotransmitters are built to have mental energy, and not just physics. A big advantage is better control of your appetite in the evening. Various studies have shown that morning protein intake will reduce appetite by evening. Therefore, we add a source of protein to our bunch, but without fat, in the form of a protein concentrate.
For vegetarians and vegans this can be a vegetable protein complex, but for the rest of the protein, the most suitable protein is the maximum biological value that helps to restore and immunity: whey protein. We can choose cheaper whey protein, protein without flavors or sweeteners or proteins that already contain other ingredients, preferably natural.
Smoking at home
Perhaps the following cooking recipe will become a real discovery for you? Fish herring made at home, not inferior to the purchased delicacies from the smokehouse. Do not worry, you do not have to harvest firewood and fool your head with a smoke-exhausting pipe. All you need is for sure at your fingertips.
Rinse and dry two herrings, cut the fillets along the ridges. Brine, pepper and lay aside for a while.
Cut a piece of foil approximately 30x30 cm in front of you and pour a spoonful of dry tea leaves into the center: green, black or even black with a fruit and flower additive. Wrap it in an envelope, nib on one side with a needle and lay a large frying pan on the bottom. Cover and start to warm. When the fragrant steam appears, place a plate directly on the tea bag with the herring fillets on it. Cover and simmer for about 20 minutes.
Milk and herring roe
These products are also used widely, as is the flesh. Milk and caviar can be fried, smoked, dried, but many believe that there is nothing tastier than salting them, chop finely and put on a sandwich with butter. If you pickle or salt herring, then caviar and milk can be sent to the same brine (marinade) as carcasses.
With what to feed herring?
What kind of fish is better than this one will approach potatoes in uniform in a rustic or young potato with greens or sour cream? Garnishes from this vegetable are leading in this matter.
A popular combination of salted or pickled herring with butter and black bread. Perfectly harmonizes this fish with mustard and young onions. Homemade pickles, sauerkraut and barrel mushrooms are also invariable allies of herring.
Quality salted herring should be clean, not crushed and do not have extraneous smells. Incorrect storage can cause so-called "saponification", in which a film appears on the surface of the herring (both salted and smoked), similar to the soap coating. This defect is easily eliminated by thoroughly washing fish carcasses, after which it is quite suitable for food. Another, the most frequent defect of salted herring is its yellowing, similar in color to rust. "Rust" arises under the influence of fat oxidation and can affect not only the surface, but also penetrate deeply into the thickness of the muscle tissue of fish, which significantly reduces the quality of salted herring and herring fish.
With a very strong saponificationthe fish begins to make an unpleasant smell, and the taste after washing off the film does not improve. Such herring to use in nutrition is not recommended.
Herring has the best taste qualities, the better the conditions of its habitation. So, the Atlantic herring, which is very good in its taste qualities, which spawns along the coasts of Norway, Holland and Iceland, is the most favorable conditions for its fattening, which is caused by the direction of ocean currents. In the people these herrings were given appropriate names "Norwegian", "Dutch" and "Icelandic". They have a pleasant taste, tender, well-salted meat and a characteristic herring flavor.
Of the herring that is found on the territory of Russia, the most valuable species is "The royal herring" or the hall. It can be easily recognized by its black back, which is why it is sometimes called the "black stone". It is found in the Caspian Sea, reaches a length of 36 cm and contains up to 20% fat. Unlike other Caspian herrings (low in taste), it has very tender meat, it is well salted. From the herrings caught in the southern seas of Russia, the Azov-Black Sea herring, and especially its two varieties, the Danube and the Kerch, are also characterized by good taste qualities. However, because of the low fat content, such herring is only slightly salted. The Pacific (Far Eastern herring) is also valued. It (the only one of the above subspecies of herring) can gain a record amount of fat - up to 33%, but even during the break between fattening it can be the "leanest" - contain up to 2% fat (ie be low-fat). However, due to the high quality of meat, this fish is a very valuable product.
On the content of salt isolated herring weak salt - salt content from 7 to 10%, medium salt - from 10 to 14% and strong salt - over 14%. Fish in the process of salting enters with a complex reaction, and gradually under the influence of enzymes, its proteins, fats and carbohydrates are processed to a fundamentally different qualitative state. Due to this the salted fish acquires a unique taste and aroma. This process is called maturation. The Atlantic and Pacific herring are the most amenable to such influence.
Quality of herring (depending on the freshness and type of meat) can correspond 1st or 2nd gradey. Herring 1 class has succulent dense meat, has no damage to the skin. Herring of the second grade can acquire a slightly sour smell due to fat oxidation, have a tarnished skin surface, be slightly yellowish; the consistency of meat in her can be stiff and dry (but not flabby!), on her skin there may be some damage (without strong gaps).
It must be borne in mind that herring second-class, if it is lightly salted, may contain pathogens, because their development is inhibited only at a salt concentration of 10 to 15%. If such a herring was stored in a saline-acid solution, then this also does not save the situation, because to the effects of vinegar are resistant to moldy mushrooms and yeast. Therefore, it is best not to take such fish.
Sometimes producers hide preserves from herring in vacuum packing or translucent plastic containers. In both cases, the packaging must be airtight, fresh air of salted or pickled herring is absolutely contraindicated. So if there are brine marks on the bank - do not buy such a product. Preserves in a quality package of hands do not stain.
Take the plastic jar and shake it lightly. If the brine or marinade, which is filled with herring, foam - through the clear plastic is clearly visible, then the fish has deteriorated.
The quality of the herring is transparent, it smells nice. If brine is a prooxide - it becomes cloudy and dark, it has a sharp, plucking smell. The fish in this marinade is slippery, its surface is covered with "blush." Know that "tanning" herring is not to the face - the product is hopelessly spoiled.
All pieces of herring should be of equal height. The fillet should not have a bone composition.
Unlike ordinary canned food, preserves are not sterilized. And therefore the shelf life is much less - usually up to 4 months. Look at the date of packing - the more fresh the herring, the better.
At home, before you send the fish into your mouth, swipe small experiment. Press on the fillet of a herring with a fork. If the meat is elastic, quickly restores the shape after pressing - the herring is of high quality. If the fish meat has already lost its elasticity, or, worse, it does not creep at all - return the spoiled product to the store.
The fatter the herring, the more it tastes better. The most fatty herring is one that has not reached puberty. Learn about the fact that preserves are prepared from a young fish, by the word Mathieu on the label. When choosing such a fish, remember that fatty herrings always seem less salty.
