Herring
Herring is a valuable industrial fish from the herring family. It lives mainly in the northern Atlantic and Pacific oceans. The range of distribution of various fish species includes the southern and western parts of the White Sea, Finnmarken and the Murmansk coast, the southern part of the Bay of Biscay, the Baltic Sea, the Atlantic coasts of North America and Europe, as well as the water area around Greenland.
The ratio of BJU in the product
Source: depositphotos.com How to burn 158 kcal?
| Walking | 40 minutes |
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| Swimming | 13 minutes |
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| Aerobics | 32 minutes |
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The body of the herring is compressed on the sides and covered with large or medium scales. The edge of the belly is serrated, the caudal fin is slightly forked. The length of herring ranges from 36 to 42 cm, occasionally there are especially large fish up to 75 cm. There are several dozen species of herring.
Since the fish spoils quickly, it must be frozen or salted as soon as possible after the catch. Depending on the fishing traditions and fishing regions, the methods of catching and storing this fish are different. In Holland, for example, the catch is salted directly on the ships. First, using a knife, the gills are removed from a live fish, and then they are transferred to barrels of salt, with which the fishermen return from the catch. The Scots have a slightly different scheme. They immediately deliver the caught fish to the shore on the day of the catch, and from there it goes to the salting tanks. Since the gills are already cut off from the dead fish, the blood vessels bleed much less. As a result, the meat of such salted herring is soft and light in color. The British also have interesting traditions. They roast herring in braziers right on the dock. The fatty fish is placed in a newspaper and placed in a brazier. Herring cooked in this way has an extraordinary taste. They say that such delicious fish can only be tasted in the English port.
Gourmets especially appreciate the Astrakhan salted herring for its excellent taste and meatiness. This large fish is also called "hall". Most of the herring caught is used for food, but some of its species are sent to melt fat and produce fertilizers, and are also used as bait for other fish.
Herring acquires its taste properties when salted. It is stored only in a cold and dark place, since under the influence of moisture and light, fish oil tends to oxidize, and the fish acquires a bitter taste. In cooking, herring is used mainly in finished form, that is, smoked or salted herring. Before serving, it is seasoned with vinegar, vegetable oil, onions or green onions are added. This fish is especially popular in fasting, and vegetable stews, beans, and potatoes are usually served as a side dish. It is also an integral part of some salads (for example, "Shuba").
Composition, calorie content of herring
100 g of herring contains 17.96 g of proteins, 1.46 g of ash, 9.04 g of fat and 72.05 g of water. Herring is rich in the following vitamins: A, group B, C, E, D, K, PP; macronutrients: calcium, potassium, phosphorus, sodium, magnesium; trace elements: manganese, iron, zinc, selenium, copper.
The calorie content of herring is 112 kcal per 100 g of product.
The benefits of herring
Due to the rich content of vitamins and minerals, fats and proteins, herring is a valuable food product. It contains many proteins, which contain essential amino acids that the body is not able to produce on its own. In addition, herring contains almost the entire spectrum of vitamins, while caviar contains lecithin and other organic compounds necessary for the normal functioning of the body. Thus, the benefits of herring promotes rapid regeneration of skin cells, regulates blood pressure, and increases the level of hemoglobin in the blood.
The fat of the fish contains "good" cholesterol, which is so necessary for cardiovascular diseases and atherosclerosis. Eating herring is believed to have a beneficial effect on some brain function, vision, and some psoriasis symptoms.
However, in addition to the benefits of herring, it also has contraindications. So, for example, you should not overdo it in its use for people suffering from gastritis, high acidity of the stomach, hypertension, enterocolitis, ulcers. For these diseases, herring is indicated in limited quantities, and it is better to pre-soak it in milk, strong tea or boil it in order to reduce its salt content.
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