Haddock: benefits and harm to the human body

The positive and negative qualities of such a representative of the aquatic environment as haddock have long been studied. This fish belongs to the Cod family. In the North American and European countries, this variety is very popular. In these regions, it belongs to the third step in terms of consumption. The first and second place in this rating belongs to cod and pollock, respectively. The huge popularity of such a product is due not only to its taste characteristics, but also to the mass of useful characteristics.

What does haddock look like and where is it

Haddock is a representative of the Codfish, which is found in the seas of the Atlantic and Arctic Oceans. In length, such an aquatic inhabitant is about 0.6 m, and the weight of the average individual is 3 kg. The fish is distinguished by the presence of stripes on the sides that go from the head to the middle of the tail, has a dark gray body and a silver abdomen. The meat is characterized by white color. Fish is carnivorous; it uses mollusks, sea urchins, fish eggs, worms and crabs for food.

What is the difference between haddock and cod

These individuals belong to the same family. They differ in soft white fillet, and their sizes are approximately the same. But still, several methods are known for distinguishing haddock from cod.

1. First of all, you should examine the stripes of fish on the sides. If these strips are silver in color, then this is cod, and the presence of a dark color indicates that it is haddock.
2. A distinctive feature of haddock is the presence of a dark spot under the fin.
3. The difference between these two species of fish also lies in the tail. In haddock, it is slightly concave inward, and in cod, the tail is smoother.
4. The cod scales have a greenish tint, while the competitor’s - silver.
5. Haddock usually lives at a depth compared to cod, which is why the last is more often caught.
6. The structure of cod meat is softer and juicier, and haddock has a slightly dry and hard fillet.
7. With haddock, there are many more recipes for preparing various dishes. Her meat can be combined with any sauces, side dishes.

What is more useful

We are talking about representatives of the same family; they are similar in appearance, although there are some differences. Since they are related fish, their properties are almost the same. To understand what type of fish is more useful, it is necessary to study the chemical composition in more detail. Both varieties belong to dietary food, but still more valuable properties, macro- and micronutrients are found in haddock. So, in this fish contains more iodine, which ensures the normal functioning of the thyroid gland. Their caloric value is approximately at the same level, about 70 calories per 100 g.

As for taste, here, mainly, one should focus on the preferences of an individual person and on the method of preparation of such a product. Still, it is believed that cod is more finicky, therefore, recipes with its use are much less than haddock, which is tasty in any form and with any sauce.

Composition and calorie content

As a part of haddock, many mineral compounds have been discovered. So, of the trace elements it contains:

1. Iron, necessary for the normal functioning of the body, an integral part of the protoplasm of cells, hemoglobin.
2. Bromine, which stabilizes the central nervous system, gonads, is involved in carbohydrate, fat and protein metabolism.
3. Zinc - an antioxidant substance, is involved in the process of tissue renewal, in addition, it is a component of certain enzymes that have a beneficial effect on metabolic processes in the body.
4. Sodium is required for the normal functioning of the NS and the muscular system, in addition, it is an essential element of the water-salt balance in the body.
5. Iodine, which affects overall well-being, is responsible for mental activity.
6. Copper is a compound necessary for the metabolism and synthesis of hemoglobin.
7. Fluoride, which is involved in the development of dental and bone tissue.

In addition, there are many vitamins in haddock, such as niacin, retinol, tocopherol, thiamine, riboflavin, ascorbic acid.

1. Vitamin PP or niacin plays an important role in blood circulation, ensures heart health, is involved in the process of converting glucose and fat into energy, and regulates cholesterol in the body.
2. Vitamin A regulates metabolic processes, ensures the formation of the skeletal and dental systems, promotes the growth of new cells, slows down the aging process, fights infections, promotes good activity of the organs of vision, and is necessary to prevent cancer.
3. Vitamin E is responsible for the blood circulation in the body and for its coagulability, promotes the rapid healing of wounds, strengthens the vascular walls, is useful for muscles and nerve fibers, and has a rejuvenating effect.
4. Vitamin C is characterized by antioxidant properties, copes with the effects of stress, strengthens the protective functions of the body.
5. B-group vitamins are known for their beneficial effects on the nervous system, metabolism, moreover, they provide oxygen to the cells, positively affect the mucosa of the digestive tract.

Calorie content of the product is 70 kcal. This indicator varies depending on how it is processed.

What is useful for haddock fish

General benefit

Among the useful qualities of haddock, one can single out the ability to participate in the production of protein, strengthen tooth enamel and the skeletal system, regulate the metabolism of amino acids, and protect the body from pathogenic microbes and infectious pathogens. Also, this product is a prophylactic against cancer. Haddock regulates visual function, speeds up the healing process of the damaged dermis, gives elasticity to the blood vessels.

Haddock contains another important substance for health - selenium. It is believed that the regular intake of this element into the body is cumulative. This compound regulates metabolic processes, and also improves the functioning of the brain.

Haddock is also useful for the central nervous system, because it contains vitamins and other substances that positively affect nerve cells. Frequent stresses, overfatigue negatively affect the psycho-emotional state of a person. This product will make up for the lack of such substances, which leads to the strengthening of nerves and improve overall health.

As you know, fish products are famous for their high content of omega-3 fats. And few people know that such components help reduce pain in arthritis. In addition, these compounds are characterized by the ability to reduce the level of cholesterol in the blood and ensure the normal formation of the baby during pregnancy.

All the mineral compounds present in haddock complexly strengthen bones and regulate blood pressure.

Potassium in seafood has a positive effect on the functioning of the heart, and iodine is indispensable for the activity of the thyroid gland and maintaining strong immunity.

For women

The fairer sex can safely include this ingredient in their diet. It has easily digestible protein, therefore, haddock fish fillet is great for diet food. In addition, the product contributes to the activation of metabolic processes, which is also important if necessary to get rid of extra pounds.

Haddock for women is also useful in that it slows down the aging process, reduces the effects of stress and anxiety, and strengthens the immune system. In addition, fish helps increase hemoglobin levels, which most women are deficient in.

In addition, haddock is useful in the presence of omega-3 fatty acids, which restore the beauty and health of hair and nails, as well as ensure the proper functioning of internal organs.

For men

Haddock should be present on the menu of a strong half of humanity. Since men most often suffer from problems with the cardiovascular system, fish will help them control their cholesterol levels and improve blood circulation.

Such a fish contains a large amount of protein and very little fat, so it is useful for athletes.

During pregnancy

Haddock is of great benefit to girls who are waiting for replenishment. A rich vitamin and mineral composition will make up for the lack of valuable substances and will have a beneficial effect on the body of an unborn baby and a pregnant woman.

Due to the presence of polyunsaturated fats and iodine, experts recommend including haddock-based dishes in the diet of expectant mothers.

When breastfeeding

During lactation, doctors advise eating haddock dishes, as this is a reliable way to give the baby the right amount of iodine, which is necessary for the healthy formation of the children's immune system.

For kids

Like any other seafood, haddock can be included in the children's diet only after the child reaches the age of three. Such meat provides the development of the skeletal system and immunity. With the regular consumption of haddock by the child, it will not be necessary to introduce fish oil into the baby's body with medical methods.

In order not to encounter unpleasant consequences, it is recommended that you first consult with a specialist.

When losing weight

A low degree of calorie content with a high protein concentration makes it possible to use haddock in the diet of people who are fighting overweight.

A dietary product is characterized by the ability to dissolve “bad” cholesterol in the body and strengthen the cardiovascular system.

Of course, fish fillet cannot be used as a dish for a mono-diet, since it does not contain all the necessary complex of substances. But still make up for the shortage of certain haddock compounds.

With pancreatitis

With inflammation of the pancreas, the usual way of life changes. In this case, you have to give up most of your favorite dishes and drinks, as well as change the method of heat treatment of a number of products. Pancreatitis leads to the fact that salty, fatty and fried foods fall under the ban. If the disease manifests itself for the first time, with proper therapy, it is possible to return to the normal diet that people are used to. The main thing is to observe the measure and not overeat.

The inclusion of fish products in food is part of a healthy diet. Fish and seafood, due to the high content of omega acids, contribute to the normalization of cholesterol in the blood. This provides a natural regulation of the metabolic process in the body.

Fish is a product rich in easily digestible protein. Moreover, it contains a substance such as selenium, and it is known to protect the body from dangerous environmental factors.

Fish oil is also indispensable for the health of the digestive tract, since it is absorbed much easier than animal fats. Patients suffering from pancreatitis need to be careful in this regard.

Experts recommend introducing into the diet for diseases of the pancreas only low-fat varieties of fish. Moreover, the fat content of such products should be no more than 0.9 percent. Haddock is a marine fish that is allowed for use in this disease.

During the preparation of haddock dishes, it is best to give preference to boiled fish, steamed meat patties. It is contraindicated to use smoked, canned and fried haddock in food, otherwise this will lead to an exacerbation of pancreatitis.

Harm and contraindications

Despite the fact that haddock is endowed with many useful qualities, it can also harm the body (especially those who suffer from an allergic reaction to seafood). In this case, anaphylactic shock may occur due to the protein contained in the fish. Moreover, such an allergy can cause an exacerbation of even chronic pathologies that were in remission.

Rarely, but still individual intolerance to fish products occurs.

Another possible danger of haddock is that it is able to accumulate heavy metal salts in its body. Therefore, you should buy such a delicacy only in trusted stores. The seller must submit documents confirming the quality of the product.

How to choose and store

1. To begin with, it should be noted that fresh fish should have a sea smell. You also need to pay attention to the eyes of the marine life. So, if they are cloudy, it is better to refuse the purchase, since it is stale. If the eyes are bright, this indicates that the fish was caught relatively recently.
2. The gills of the fish should also be bright and elastic, the area around them should not have turbidity. The presence of a yellowish tint indicates improper storage and transportation.
3. The haddock body should not have any damage or dents.
4. If the fins look dried, it means the fish has been frozen several times.

Fish can be in the freezer for several months. Fresh and chilled carcass should be used immediately, as it spoils very quickly. Store fresh fish on the bottom shelf of the refrigerator is allowed no more than two days. If the fish is thawed, re-freezing is prohibited, otherwise the product will lose all its valuable properties. After defrosting, haddock is stored for no more than 10-12 hours.

How to Clean Haddock Fish

To date, the stores have a huge selection of sea and river fish, and they are sold both peeled, in the form of fillets, and as a whole. Some people prefer to buy a whole fish. To cut it on a fillet, you must first clean the carcass of the scales.

Haddock has rather small scales. To easily and quickly remove it, you need to firmly hold the fish with one hand by the tail over the sink or any container and pour it with boiling water from the kettle. As a result of such manipulations, all the scales stand on end. This will allow you to easily remove them with your fingers. In addition, the skin will remain safe and sound, because many people eat fish with the skin, especially when fried. This procedure allows you to keep clean in the kitchen. After all, at the same time, the scales do not scatter in all directions, which usually happens when cleaning with a knife.

When all the scales are removed, you need to cut off the head, remove the entrails and rinse the carcasses. Further along the entire width over the area of ​​the ridge, make a neat cut, with the knife leading to the tail. Such actions will lead to the formation of two halves, one of which will be with the ridge, and the other without it. Fillet, which without a ridge, will need to be cleaned of small bones, and on the other part, cut the spine bone. You also need to remove the lateral fin bones.

After this, remove the dark film from the inside of the abdomen. Now it remains only to once again check the peeled fillet for the presence of small bones and, if available, remove them with tweezers.

How to make haddock delicious: recipes

This fish goes well with vegetables, citrus fruits, olives and cheese. Often it is consumed with herbs and various spices, combined with other seafood, for example with shellfish. However, fish also goes well with potatoes and legumes.

From such fish you can cook various dishes using a variety of methods. Haddock is low-calorie, so most often it is baked or fried in a pan, if this is not a diet food.

Especially delicious is the fish baked in foil, so it is recommended that you use this cooking method.

In the oven

It is much tastier than haddock obtained in the process of cooking it in the oven. At the same time, it can be prepared simply in a mold, wrapped in foil or placed in a sleeve, add vegetables or other products. The simplest recipe is to send the pickled fish meat along with the marinade to the preheated oven for half an hour.

To obtain such a dish you will need 1 g of haddock meat, 150 ml of vegetable oil, 40 ml of raspberry vinegar, the same amount of soy sauce, several garlic cloves, spices for fish, bay leaf, peppercorns and salt.

The cooking process begins with grinding garlic with salt and spices. After that pour oil, vinegar, soy-based sauce. Grate the resulting mass and leave it to marinate for 40 minutes in a cold place, covering it with a lid. Stir the fish mass regularly during this time.

Next, put the pieces of fillet on a baking sheet with the marinade. Now add the lavrushka, black pepper and send the workpiece to the oven, heated to 180 degrees. The dish will be ready in 25-30 minutes.

In the pan

The recipe for fried haddock in a pan is very simple. This does not require special skills in the culinary field. At the same time, you can fry both pieces of fillet and fish divided into two parts. In addition to the classic spices in the form of salt and black pepper, you can use a mixture of seasonings intended for fish dishes, as well as dried herbs.

So, you need 1 kg of fish, a glass of flour, 1 lemon, 0.5 cup of vegetable oil and spices. Portion slices of haddock need to be salted, pepper, and if necessary add other spices. After that, roll the fish in flour, and then send to a preheated pan. Fry slices on both sides until golden brown. If the pieces are large, after the appearance of a slight blush, it is recommended to cook under a lid over a slower fire. Serve such a dish with slices of citrus.

In a slow cooker

It’s quite easy and simple to cook using a slow cooker. Haddock is also recommended to be cooked in this way. For example, you can fry the fish fillet for 10 minutes on both sides using the “Bake” function. It is necessary to pre-season haddock to taste. You can also prepare a dish in a sauce with the addition of vegetables. To do this, you need 500 g of haddock meat, 2 onions, 2-3 carrots, a couple of tomatoes, 2 tbsp each. ketchup and mayonnaise, 300 ml of water, 1 tbsp. vegetable oil, spices and herbs.

The cooking process begins with frying vegetables. Carrots should be grated, and cut onions in half rings. In this form, send these two components to the bowl of the multicooker with heated oil. Cook vegetables in the “Baking” mode for 10-15 minutes. Put the fish fillet on the fried carrots with onions.

Next, prepare the sauce. To do this, mix mayonnaise with ketchup and water with the selected seasonings. Pour the contents of the bowl with the mixture.After this, simmer the dish for 40 minutes. In this case, you must enable the corresponding function.

In a double boiler

If you need to cook diet food, you can use a double boiler. This method of processing fish will allow you to get a tasty and at the same time healthy dish. At the same time, seasonings can be added at your discretion. It is best to marinate fish meat first. For example, you could stand haddock slices for 15 minutes in an olive pickle.

So, for haddock steamed you will need 500 g of fish fillet, 40 ml of olive pickle and oil based on them, half an onion and 2 bay leaves.

First you need to marinate the fish in a pickle of olives. After 15 minutes, grease the fish fillet. In this form, put it on the grill of the device. Lay onion rings and laurel leaves on top of haddock. It takes 30–40 minutes to prepare haddock in a double boiler, it all depends on the thickness of each piece of fish.

On the grill

It is interesting that even barbecue can be cooked from haddock. In this case, the following components will be required: 0.7 kg of fish meat, several onions, 80 ml of sunflower oil, one lemon, and salt with ground pepper to taste.

First you need to squeeze the lemon juice. Next, cut the fillet into slices, put in an enameled container and pour with lemon squeeze. After that, twist the onions and the citrus zest through a meat grinder, add oil. Pour the fish with the resulting marinade and refrigerate for a couple of hours. After two hours, salt and pepper the fish, string on skewers and grill on the grill until a blush appears. During frying, it is recommended to lubricate the pieces of fish with the remaining marinade.

What can be cooked from haddock: recipes

There are many haddock-based recipes. If all the rules are followed and the tips are followed correctly, the food from such a fish turns out to be tasty, juicy and very tasty. Along with this, such dishes have significant nutritional characteristics. Haddock has healthy properties, as it has a rich vitamin and mineral composition. And this suggests that dishes from this seafood are equally useful. They are recommended for use in various diseases, in particular with pathologies of the gastrointestinal tract.

Cutlets

If there is fresh haddock, it can be used to make tasty, healthy cutlets. Below is a recipe for fish cakes. If desired, such stuffing can be supplemented with fried carrots, herbs or seasonings, it all depends on personal preferences.

From the ingredients you need to cook 1 kg of fish fillet, 2 onions, a few cloves of garlic, 2 chicken eggs, 2 slices of bread to be soaked in milk, 150 g of flour, 100 ml of sunflower oil, salt with ground pepper to taste.

First you have to pass through the meat grinder haddock, onion with garlic and soaked bread. Add the egg and spices to the resulting mass. Stir the resulting stuffing thoroughly and beat off a little. Now form cutlets from this mixture, roll them in flour and fry them in a frying pan in heated vegetable oil on both sides until cooked.

Soup

Haddock is great for getting the first course. In this case, it is best to use it in its entirety, along with the tail and head, since in this case the broth will be more rich. But if only peeled fillet is available, it can also be used for these purposes. The fish must be cut into pieces so that it fits easily into the used pan.

The ear consists of one fish, 2 onions, 2 carrots, 700 g of potatoes, a pinch of coriander, dried spices, 2 tbsp. oil, bay leaf, herbs and salt with pepper.

First you should prepare haddock and boil it with 1 onion and 1 carrot for half an hour. After that, get the vegetables out of the pan and discard, and clear the fish from stones. The broth is recommended to strain.Next, include potatoes in the liquid base, and after 10 minutes add the remaining onions and carrots, which are pre-passaged. After that, season the soup with the indicated spices and cook for another 15 minutes. After turning off the stove, add greens, and then let the dish stand for a while under the lid and only then serve it.

Jellied

Ingredients: 800 g of fish, 1 l of water, 10 g of gelatin, 1 onion, 1 carrot, 1 lemon, 6 quail eggs, several sprigs of parsley, peppercorns and spices.

The cooking process begins by boiling a strong fish broth. The fish must first be washed thoroughly, put in a pan, pour water and bring to a boil. It is important to constantly remove the foam. At this stage, add whole vegetables and spices. On low heat, cook for at least 40 minutes. After this, filter the broth and salt.

Remove the prepared meat from the water, divide into small slices, sprinkle with lemon juice. Then measure out 500 ml of broth. Hard-boiled quail eggs and shell.

Next, pour gelatin into 100 ml of fish broth, and then dissolve in a steam bath and add to the base for aspic. Pour the broth with gelatin into small molds. The liquid layer should be no more than 5 mm. This mass needs to freeze in the refrigerator. After that, put the halves of the testicles into the jelly obtained with a cut down and chopped greens.

Put the fish fillet on the eggs, fill the molds to the end with broth and send them to a cold place for several hours. Before serving, dip the bottom of the mold into hot liquid and knock it over onto a plate. Serve with horseradish.

Interesting Facts

1. The largest haddock had a length of 1.12 m, given that its weight was 17 kg.
2. Young individuals make very long migration routes, which is not characteristic of adult fish.
3. Spawning has been carried out since the beginning of January for six months.
4. Females can lay up to 3 million eggs for the entire season.

Haddock photo