Anchovy
Hamsa belongs to one of the varieties of anchovies. This coastal schooling fish lives mainly in the eastern Atlantic Ocean. In addition, it is found in the waters of the Black and Mediterranean Seas, and in the summer months it often enters the Baltic, Azov and even the North Seas.
Appearance
The body length of the anchovy does not exceed 15 - 20 cm. The color of its back can vary from black-gray to blue-green. Her sides are beautiful white-silver color. Often, along the side of the anchovy, you can see a narrow longitudinal strip, casting a metallic sheen.
A bit of history
Hamsa has been familiar to mankind since ancient times. Crimean fishermen at the beginning of our era sold this fish to the ancient Greeks and Romans. The ancient Greek geographer and historian Strabo wrote that hamsa in those ancient times was highly valued and was second only to bread in its importance. During archaeological excavations on the Crimean coast, the remains of nets were found, with the help of which fishermen were fishing for anchovy, as well as large wooden vats intended for salting it.
The ancient Greeks and Romans valued hamsa meat for its special tenderness and original, with a slight bitterness taste. In antiquity, salted hamsa was mainly used for food. A rather sour and spicy sauce called gurum was also prepared from this fish.
And today anchovy is still in great demand among consumers, which is explained not only by its excellent taste, but also by its wide availability. This fish is still one of the most important fishing objects. Mostly salted anchovy is on sale, but sometimes frozen is also found. Stew and pates are made from it, added to various salads. In Italian cuisine, an aromatic and tasty pasta is prepared from hamsa, and olives are stuffed with it.
Hamsa benefits
Hamsa is considered one of the best fish delicacies. It can be eaten whole without removing small bones from the fillet. Since it is in the skin and bones of fish that calcium and phosphorus are most contained, hamsu can be safely called an important source of these elements. In addition, this fish contains molybdenum, nickel, fluorine, chromium and zinc. It is a useful food for people of any age. In terms of its nutritional value, it is practically in no way inferior to beef, but the protein contained in it is better absorbed by the human body. At the same time, the calorie content of anchovy is quite low and it, without fear of gaining extra pounds, can be included in their diet by those who adhere to a diet.
Hamsa is also a source of polyunsaturated fatty acids that help lower serum cholesterol levels, reduce the risk of blood clots, and improve the lipid profile. In addition, polyunsaturated fatty acids prevent the development of malignant neoplasms, diseases of the cardiovascular system and kidneys, and in the event of these diseases, they can significantly slow down their progression.
It has been proven that hamsa has a beneficial effect on male potency. In this regard, nutritionists advise the stronger sex to regularly include this fish in their menu.
Calorie content of anchovy and its composition
The anchovy contains 2% fat, 17.5% protein and 0% carbohydrates. In addition, it contains vitamin PP, as well as macro- and microelements (chlorine, sulfur, zinc, chromium, fluorine, molybdenum, nickel, calcium, phosphorus, etc.).
The calorie content of anchovy is rather low and is only 88 kcal per 100.0 g of product.
Salted hamsa
Salted hamsa is very similar in appearance and taste to sprat. It differs from her in more tender and pinkish meat. Salted hamsa is a favorite dish of many people. It is especially tasty with boiled or baked potatoes in the oven.
However, salty hamsa contains too much table salt. Therefore, one should not get too carried away with her, so as not to put a heavy load on the urinary system. People suffering from kidney and / or cardiovascular diseases should completely eliminate salty anchovy from their diet altogether.
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