Hoki fish - in vain it is not so common

Hoki (Macrurus): what kind of fish is it

Grenadier is a fish of the Cod family, distributed almost everywhere. It can be found in all oceans, except for the very northern regions. A distinctive feature of the grenadier or hoki is its long body with a thin tail.

The fish lives at a depth of up to 2 km, and, nevertheless, is an object of fishing. The mass of the fish does not exceed 4 kg, and its size reaches no more than 100 cm. The scales of the grenadier are small, but very sharp and capable of injuring potential enemies of the fish. In total, there are 5 types of grenadier, depending on their habitat. External differences between these species are insignificant.

Which family does it belong to?

This breed belongs to the hake subfamily of the large cod fish family, although it has nothing in common directly with cod itself. A distinctive feature is an elongated body with a large head and a narrow long tail. Outwardly, the hoki looks like a large tadpole, and due to the peculiarities of its body structure, it received the nickname “rattail” among fishermen. It is a predator and feeds mainly on small herring fish.

An adult reaches an average length of 70 cm, although specimens up to one meter can be found. Maximum weight is about 4-6 kg.

Hoki has blade-sharp scales all over its body, and in some places there are also spikes, so it is quite dangerous for its underwater enemies. It is also recommended to clean it with extreme caution.

Colors range from gray and brown to black, and a distinctive feature of these fish is the characteristic dark spot behind the head.

If you catch a hoki from the water, it begins to change color and quickly turn red.

Composition of Hoki meat

100 g of fish contains:

Vitamins:

• A and RE – 30 mcg;
• B1 – 0.17 mg;
• B2 – 0.13 mg;
• B6 – 0.1 mg;
• B9 – 4.8 mcg;
• C – 1.7 mg;

Microelements:

• potassium – 300 mg;
• calcium – 30 mg;
• magnesium – 35 mg;
• phosphorus – 150 mg;
• iron – 0.63 mg;
• iodine – 0.050 mg;
• cobalt – 0.02 mg;
• manganese – 0.05 mg;
• chromium – 0.055 mg.

The vitamin and mineral composition is typical for most Codfish and almost completely replicates the composition of hake. But it also has its own characteristics. In particular, 100 g of hoki contains a daily dose of chromium and two daily doses of cobalt and the following essential amino acids:

• lysine – 1710 mg;
• leucine – 1070 mg;
• arginine – 980 mg.

Like all members of the family, grenadier meat contains Omega-3 fatty acids in the amount of 230 mg, which is approximately 30% more than that found in cod.

Calorie content and nutritional value of Hoki

The calorie content of grenadier per 100 grams is determined by how it was prepared. It is presented in the table:

The nutritional value of Hoki resembles the composition of almost all Codfish:

• proteins – 13.2%;
• fats – 0.8%.

There are no carbohydrates in fish.

Useful properties of grenadier

Macrurus is wonderful because it has a complete set of all “cod” vitamins, microelements and fatty acids. But, unlike most other members of the family, its meat has excellent gastronomic qualities. It is enjoyed with pleasure in a wide variety of dishes.

The benefits of grenadier for the human body are multifaceted and are explained by the substances it contains.

Iodine contained in fish helps regulate metabolism and accelerates chemical reactions. This element is especially useful for patients suffering from thyroid diseases.

The beneficial properties of meat, due to the presence of phosphorus and calcium in fish, help maintain bone tissue in normal condition. This element will be especially useful for children and pregnant women, whose bodies are constantly experiencing their deficiency.

Thanks to the iron contained in meat, the composition of the blood and its ability to carry oxygen throughout the body improves. Iron is also used to increase hemoglobin levels in the blood. The presence of this element in the diet helps to avoid anemia.

Vitamin A and some B vitamins are powerful antioxidants. Their positive properties include preventing the aging of the body. They are an excellent tool for the prevention of cancer.

And, of course, we should not forget about one of the most important components of khoki - unsaturated acids of the Omega-3 group. The complex effect of this group of acids affects almost all systems of the body - from normalizing fat metabolism to improving the functioning of the brain. Of the Cod fish, perhaps only haddock contains more of these beneficial acids than hoki.

Recommended reading: What are the benefits of haddock fish?

An equally important beneficial property of grenadier is the low calorie content of its fillet. As a result, thanks to the excellent taste of grenadier, an excellent dietary product is obtained, rich in many useful substances.

Fish cutlets

Another simple but tasty dietary dish. They can be fried in a pan or steamed. Hoki is a fish that is almost ideal for making cutlets. There aren't many bones in it, so you don't really need to clean it.

For a kilogram of fish take 2-3 onions, 2 chicken eggs, a glass of milk, a few pieces of white bread, salt, and vegetable oil. For spices, ground pepper or ready-made seasoning is suitable. The bread should be soaked in milk and left to swell. The fish is separated from the bones and passed through a meat grinder. The onions are peeled and also ground. Mix everything, salt, add seasoning, add eggs and mashed bread.

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To make the cutlets tastier, it is better to let the minced meat sit for half an hour. After this time, heat the oil in a frying pan. Cutlets are formed from the minced meat and fried on both sides. They can also be cooked in a double boiler for 15-20 minutes. It is recommended to bring the fried cutlets to readiness by simmering them with bay leaves and carrots. And it is best served traditionally - with mashed potatoes.

The benefits and harms of hoki are currently well known only to a narrow circle of specialists, since this fish is still looking for its admirers. Its popularity is not great, however, every day more and more people try it and are convinced that, having most of the positive properties of cod, it is much more tasty.

Is hoki allowed for pregnant and lactating women?

This fish is very “light” for the body and is perfectly absorbed by it. It contains all the substances necessary for pregnant women: iodine, iron and phosphorus. That is why it is strongly recommended to be included in the diet of pregnant women.

Important! According to doctors’ recommendations, grenadier should be consumed up to two times a week in portions of 150-200 g.

In addition, since the consumption of fish oil (those Omega-3s) is recommended during intrauterine development, fish should be introduced into the diet of the expectant mother as early as possible.

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The lack of these acids in the fetus has serious negative consequences. The fetus may experience respiratory failure and mental retardation. In some cases, with a lack of these acids, visual impairment is recorded.

Is hoki fish good for children?

A growing body definitely needs polyunsaturated acids, calcium, phosphorus and iron. Therefore, it is recommended to introduce grenadier into the children's diet as early as possible. On the other hand, the properties of fish can manifest themselves only if the child’s digestive system is more or less formed.

Therefore, it is recommended to start the first fish feedings no earlier than 11-12 months.

Cases of individual intolerance or allergy in this fish are extremely rare. However, if a child has a history of seafood intolerance, it should be taken after consultation with a pediatrician or doctor.

How to cook hoki fish

Thanks to its excellent taste, this fish can be prepared in any form: boiled, baked, fried, etc. It is almost impossible to spoil its taste.

Grenadier meat has several special properties:

• It is recommended to process it with a minimum amount of liquid, since it is already quite watery;
• The time for frying fish is very short, so you should not bake it until crusty;
• It is preferable not to use fillet in its pure form, but to make minced meat from it; After mechanical processing, the taste of the fillet will only improve.

Fish roe is also eaten. In appearance and taste, it is very similar to salmon caviar, and is prepared in a similar way.

To do this, 1 kg of fish is covered with a mixture of salt and sugar for half an hour. The caviar is mixed every 5 minutes. Then it is put into the refrigerator for 12 hours. Ingredients of the pickling mixture: 60 g salt and 25 g sugar.

About the difficulties of cooking and the secrets of proper preparation

It is best to defrost fish on the bottom shelf of the refrigerator. Defrosting the product in a warm place will cause the meat to spread.

About the characteristics of meat

Let's look at the features of grenadier meat and its preparation:

• Hoki meat is pale pink in color, watery, with a soft spreading structure, the taste is delicate, a little like shrimp meat;
• You need to be very careful when removing scales from fish, they are very sharp;
• long-term heat treatment is highly discouraged, so this fish should not be stewed;
• For cooking, you should take a dish with a thick bottom; it is better to fry it over high heat so that the meat does not spread.

How to enjoy the taste: 2 best recipes

As mentioned above, long-term cooking for this type of fish is undesirable; the best cooking option is to fry or bake.

Fried fish in batter

• hoki - 2 fillets;
• flour - 2 tbsp. l.;
• eggs - 2 pcs;
• mayonnaise - 1 tbsp. l.;
• salt, pepper - to taste.

First, prepare the batter: thoroughly beat the eggs with the dry ingredients, the mixture should be without lumps. Dip the fillet, cut into pieces, in batter and fry in a small amount of vegetable oil.

It is advisable to arrange the fish pieces freely on the bottom of the frying pan, leaving free space between them. Completely white, dense meat means the dish is ready.

Baked in the oven

• fish - 500 g;
• flour - 1 tbsp. l.;
• cheese - 50 g;
• egg - 1 piece;
• salt, fish seasoning to taste.

Prepare the batter: egg, grated cheese, salt and seasoning, beat flour until smooth.
Hoki, cut into pieces, is dipped in batter. Line a baking sheet with parchment and place the fish on it. Bake at 180°C for twenty minutes.

What to serve fish with

Fish can be served with the following side dishes:

• boiled and baked, fried potatoes;
• boiled vegetables (cauliflower, broccoli, Brussels sprouts, beets, asparagus, green peas);
• stewed vegetables (white cabbage, beans, carrots, bell pepper);
• with raw and salted vegetables (tomatoes, cucumbers);
• rice and sauce.

Did you know? During the breeding season, male Hokies attract females using sound signals. The sound is produced by vibrations of the swim bladder, which provoke contractions of the male's drum muscles; in addition, the female is attracted by the glow of special glands.

How to choose and store hoki correctly

One of the properties of fish is its ability to tolerate any heat treatment. Heating and freezing do not affect the beneficial properties of fish in any way, since they do not reduce the amount of vitamins in it. Therefore, you can safely buy frozen hoki in stores.

The fish is sold as fillets without head and scales. When choosing, you should take specimens that have a thin layer (no more than 1 mm) of transparent ice. If the ice is white or thicker, there is a high probability of re-freezing. Thawed meat from well-preserved hoki resembles shrimp meat in its elasticity and appearance.

Important! When frozen, fish can be stored for up to 60 days; when thawed, it can be stored for no more than 4 hours.

Delicious Khoki Recipes

There are many recipes for incredibly delicious hoki fish. And it is not surprising, since the meat of this fish is very tasty and quite healthy.

Hoki stew with tomatoes and olives

This dish can be prepared regularly as it takes very little time to prepare. For four people you need to prepare the following components:

• Hoki meat – 600 grams or 4 servings.
• Canned tomatoes – 300 grams.
• One onion.
• Olives – 170 grams, pitted.

How to prepare hoka fish:

1. Tomatoes are peeled and cut into cubes. The onion is peeled and chopped.
2. Turn on the oven at 180 degrees and, in a baking dish, fry the onions in vegetable oil.
3. After this, tomatoes, salt and spices are added to the onions to taste.
4. Then, after they sweat a little, fish meat is laid out on them.
5. The dish is in the oven for 15-20 minutes until it is cooked.
6. The fish is served to the table in the same form, seasoned with herbs.

Baked Khoka with Herbs

To prepare the dish, you should stock up on the following ingredients:

• 500-600 grams of fish meat.
• One lemon.
• Breadcrumbs.
• Pesto sauce.
• Crushed nuts - 2 tablespoons.
• Greenery.
• Garlic.

How the dish is prepared:

1. The oven is turned on at a temperature of 180-200 degrees.
2. Place foil on a baking dish.
3. The lemon zest is grated on a fine grater and mixed with breadcrumbs, pesto sauce, crushed nuts and parsley.
4. The fish meat is laid out on a baking dish, which must first be salted and peppered, and also chopped garlic must be added.
5. The sauce with herbs is poured onto the dish and the whole thing is sprinkled with vegetable oil.
6. The dish is baked for about half an hour until the fish meat is covered with a golden crust.

Fried hoka in oatmeal batter

The result is not only tasty, but also a beautiful dish, especially if before serving it is sprinkled with lemon juice and topped with cream or non-sweetened yogurt.

But first you need to prepare the following ingredients:

• 400 grams of clean fish meat.
• 0.5 cups oatmeal.
• 4 tbsp. spoons of flour.
• One egg.
• 1 teaspoon curry.
• Vegetable oil.
• Salt.
• Spices.

Method of preparing the dish.

1. It is better to grind oatmeal in a meat grinder, but if you use them this way, it will not be a mistake.
2. In a separate bowl, mix flour, curry, salt and spices. Place the beaten egg in another bowl and the cereal in another bowl.
3. The fish meat is cut into small pieces.
4. These pieces are alternately rolled in flour, beaten egg and cereal.
5. The fish is fried in a heated frying pan with vegetable oil. The fire should not be big. Cook the hoki meat until golden brown.