Baked with a lemon-suede dress, fried in tender batter or cooked in combination with olives and juicy tomatoes. On this list of dishes, based on which is used makroronus, does not end. In other words, it is the fish of the hoki who is not only a rare guest on our table, but also of the benefits, the harm of which we know little.
The Benefits of Hoki Fish
The fish, which was nicknamed as long-tailed, looks very much like the bread-winner of the people, hake. Especially if you buy a carcass. This predatory representative of the sea depths has practically no bones, which undoubtedly contributes to its rapid preparation.
As for nutrients, hoki contains up to 25% of iodine. It, in turn, participates in metabolic processes, accelerates biochemical reactions, and affects the growth temperature and neuro-psychic development of a person. Phosphorus helps maintain a normal state, both bones and teeth. Iron maintains human immunity in normal. In addition to these useful substances, the makruronos contain: manganese, potassium, fluorine, magnesium , calcium, copper, cobalt, chromium. Thanks to them, the mood improves, cheerfulness appears.
Dolhohvostik is the personification of useful biologically active additives. Moreover, hoki fish are valued for their low calorie content. This low-protein, almost non-fatty product, in its 100 g contains only 35 kcal.
Sweet white meat with pronounced shrimp flavor is not only possible, but it is necessary to include in your diet those who adhere to dietary nutrition. After all, the caloric content of appetizing hoki can not but rejoice.
Harm to the makrronus
To date, as such, there are no restrictions in the consumption of meat of this fish. The only thing, if there is an allergy to fish carcass, seafood , then this product should be discarded.