Hoki fish beneficial properties. The benefits and harms of Hoki fish, its calorie content and vitamin composition. Baked khoka with sour cream sauce

Hoki is a fish belonging to the hake family. Its other name, "macuronus", is not often used. The fish are characterized by a fairly long tail without a pronounced fin and are classified as commercial fish. Hoki often appears on domestic shelves, but it can hardly be called popular. People buy this fish, as a rule, confusing it with hake. The fact is that it is sold mainly as gutted carcasses, so it is really quite easy to get confused. Moreover, without heads and tails they are very similar.

Habitat

Being a deep-sea fish, hoki is most often found off the coast of South America, Tasmania and New Zealand. So for Argentina, Chile and some other countries in the region, its catching is very important. Fish enters the European market mainly in the form of frozen carcasses. Where hoki fish is found, it is often used fresh.

This predator feeds mainly on small herring. The body size, depending on age and living conditions, can range from several centimeters to one and a half meters. The Argentine Hoki differs from its other counterparts in having a darker back color.

Nutritional value of the product

This fish, like hake, contains few bones. Its white meat can be considered dietary due to its low fat content. The nutritional value is close to cod, the energy value does not exceed 80 kcal per 100 grams, contains up to 19% protein, iodine, phosphorus and other useful microelements. And all this is hoki meat. Fish, the benefits of which are well known and indisputable, should be on the table as often as possible. After all, firstly, it is accessible. Secondly, it's useful. And thirdly, it’s very tasty (especially if it’s prepared correctly).

Beneficial features

Bacchus contains substances, the deficiency of which can only be compensated by taking pharmacological agents. So it is better to consume this seafood product at least once a week . Including fish fillet in the diet has a positive effect on the health of adults and children:

due to its reduced calorie content, khokie helps you lose weight without feeling hungry;
resistance to stress increases, spent energy is quickly replenished;
in men, an increased amount of seminal fluid is produced, libido increases;
a woman who regularly eats fish will be able to conceive and bear a healthy child;
Schoolchildren and students need the ability to concentrate, which is helped by microelements and vitamins, which red cod is rich in.

Baked Hoki Fish

Recipes for preparing dishes from this product, as a rule, come down to banal boiling or frying. But it will be much tastier if it is baked in the oven with aromatic herbs. Hoki is a low-fat fish, so even those on a strict diet can eat it. This recipe will allow you to fully enjoy the taste of seafood.

So, for half a kilo of fillet you need to take lemon, a few cloves of garlic, a small bunch of parsley, a handful of walnuts, 0.5 cups of breadcrumbs, a little olive oil, 2-3 tablespoons of pesto sauce, salt, ground pepper (can be replaced with seasoning for fish).

Hoki needs to be thawed, poured with lemon juice and placed on a baking sheet greased with oil. First, place a few cloves of garlic under the bottom, cut lengthwise into 2-3 parts; they will add additional flavor to the dish. Then breadcrumbs are mixed with salt, pepper and pesto, crushed nuts and chopped herbs are added and this mixture is placed on top of the fish. Hoki should be lightly sprinkled with olive oil so that it does not turn out dry. And then it is sent to a moderately hot oven for 20 minutes. During this time, a fragrant golden crust should appear. This fish is served with vegetable salad or mashed potatoes.

Fillet in batter

This is a less refined version of preparing fish. In principle, any fillet can be fried in vegetable oil. Baked khoki will undoubtedly be healthier, but when you have a minimum of time and ingredients, this recipe will be more useful. And with batter it will turn out both tastier and juicier than without it.

So, for 2 hoki fillets (the fish must first be cut into portions about 5 cm in length) you will need 2 chicken eggs, salt and ground pepper to taste. You should also take vegetable oil for frying and about 100 grams of flour.

Thawed fish is salted and peppered on both sides. Beat the eggs and gradually add flour to them, obtaining a dough similar to thick sour cream. The batter needs to be salted a little. Heat oil in a frying pan. Each piece of fish is completely immersed in the batter, pulled out with a fork and quickly transferred to the frying pan. Fry on both sides until golden brown. It is best to serve the fillet with mashed potatoes, but you can also serve it with rice or another side dish.

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.

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.

Composition of Hoki meat

100 g of fish contains:

The nutritional value

Vitamins

PP Vitamin PP (NE) 3.1786 mg
E (TE) Vitamin E (TE) 0.6 mg
C Vitamin C 1.4 mg
B9 Vitamin B9 4.8 mcg
B6 Vitamin B6 0.1 mg
B2 Vitamin B2 0.2 mg
B1 Vitamin B1 0.08 mg
A (RE) Vitamin A (RE) 30 mcg
PP Vitamin PP 2 mg
A Vitamin A 0.03 mg

Macronutrients

Ni Nickel 6 mcg
Co Cobalt 20 mcg
Mo Molybdenum 4 µg
F Fluorine 430 mcg
Cr Chromium 55 mcg
Mn Manganese 0.05 mg
Cu Copper 60 mg
I Iodine 50 mcg
Zn Zinc 0.7 mg
Fe Iron 0.9 mg

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.

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.

Composition and calorie content of grenadier

The main benefit of grenadier is its high content of macro- and microelements. Fish contains easily digestible protein, approximately 18 g per 100 g of product, as well as 0.5 g of fat. And the ratio of amino acids in fish is so ideal that the fish is completely absorbed by the human body.

Grenadier contains useful minerals such as nickel, calcium, cobalt, iron, iodine, copper, zinc, manganese, lysine, methionine, tryptophan, fluorine, phosphorus, ascorbic acid, vitamin PP and B vitamins.

The calorie content of grenadier is 60 kcal per 100 g of product.

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.

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.

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.

Eating fish during pregnancy

Fish contains a lot of useful substances, proteins and components that are necessary for the normal functioning of the body. During pregnancy, the need for these substances increases, which makes eating fish a necessity at this time. A pregnant woman should eat fish at least 1-2 times a week.

Eating hoki fish has the following benefits:

1. Longtail protein is very easily absorbed by the body, while strengthening muscles during gradually increasing loads on them.

2. Easy digestion and absorption of this product is beneficial, especially for those with gastrointestinal problems that often occur in pregnant women.

3. Pregnant women need to consume a lot of vitamins, minerals, and fatty acids, which longtail contains in abundance.

4. Longtail contains iodine, which is very necessary for the development of the baby while in the womb.

The same factors apply when the baby is still breastfed. If during pregnancy the mother did not eat hoki fish, then during lactation this product should be consumed gradually, first eating a small piece and closely observing the baby’s reaction. If any side effects appear after eating this fish, you should avoid it.

It is best to consume grenadier during pregnancy and lactation in boiled, steamed, stewed form, or you can bake it in foil. You should not eat raw, smoked or dried fish, because this can be dangerous for the health of mother and baby.

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.

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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.

Possible harm to Hoki fish

Summarizing the above about the beneficial qualities of hoki fish, we can add that it has a beneficial effect on the human skeletal and cardiovascular system, increases and normalizes metabolism, and prevents the development of diseases associated with the thyroid gland.

In addition, all the indicated microelements and vitamins have a beneficial effect on the nervous system of the human body, accelerate the process of various chemical reactions occurring directly in the body and tone up brain activity.

The vessels become elastic, and the possibility of plaques appearing on their walls disappears. The risk of developing tumors is also minimized.

But the question arises, can this fish do any harm? And as numerous studies show, hoki fish has no contraindications or harmful properties. The only thing that can happen is an individual intolerance (or an allergic reaction) to the particular type of fish or seafood in general.

Therefore, when you see hoki in the fish departments, you should not turn up your nose, since its benefits for the body are obvious and great, especially since no one will refuse to saturate their body with all the necessary vitamins and minerals when it is easy and affordable.

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.

Characteristics of Hoki fish

Hoki fish is also called grenadier or longtail. It lives in the Atlantic and also in the Pacific Ocean. The body of the fish is narrow in diameter and has a fairly long tail. It is covered with large scales, which are easy to separate during processing and have a dark or bright shade of blue.

Hoki is very similar in appearance and taste to the more famous hake. The fish has white meat with a sweetish taste, and there are practically no bones in it. It does not have the characteristic smell of fish, and the taste is more reminiscent of shrimp. In addition to the fish carcass itself, caviar and liver are highly valued for their properties.

Macrurus is very easy to process and also cook. It is suitable for those who do not like fish, but need the beneficial properties of the product. In addition, hoki is a low-calorie fish with a huge amount of protein, which makes it almost indispensable for sports nutrition and various diets.

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.

Hoka fish: description and features

This fish is a member of the mora family, which is included in the subspecies of codfish. The fish is quite specific and got its name due to the characteristics of its body. After she is pulled out of the water, she begins to turn red. Hence the name “red cod”.

Appearance Features

The fish is characterized by a somewhat elongated body, on which there are many small scales. Externally, the color is somewhat inconspicuous: a gray tint predominates on top, and is characterized by a light pink tint closer to the bottom. The head is partially flattened from the sides, and a small dark spot can be seen outside the head.

The structure of her jaws is somewhat unusual: the upper jaw is somewhat more massive than the lower jaw, including longer. On the jaws there are a large number of small but quite sharp teeth, resembling brushes in appearance. You can actually find a small whisker in the lower part of the jaw. The length of the fish grows to a maximum of 70 cm, with an average weight of 1.5-2 kg, although there have been specimens up to 90 cm in length.

Habitats

Red cod is found in the coastal waters of Australia, New Zealand and Tasmania. It is mainly located at a distance from the shore in the middle layers of water, and approaches the coastline exclusively to find food for itself.

Reproduction

This species breeds in areas where they spend most of their lives. Before the spawning process, the bacchus moves closer to the coastal zone. This period begins at the end of spring or the beginning of summer. To lay eggs, red cod choose places at a depth of 50 to 70 meters. After the fry are born, their diet includes plankton, and as they grow older they switch to feeding on small living organisms, and then on eating fish.

Fishing

Since the fish is tasty, it is caught at a high rate. Within New Zealand, the red cod population is quite significant. The fish is found at depths from 10 to 200 meters. Up to 7 thousand tons of this tasty fish are caught annually. Australia and New Zealand are considered the main suppliers of this fish. It is supplied fresh frozen to almost all European countries.

Why is this fish interesting?

Interesting instructive facts about this fish are known. For example:

Despite the fact that it belongs to the cod-like species, it has nothing to do with cod. She is different from her both in appearance and behavior.
It can be easily distinguished from other fish by its characteristic dark spot located behind the head.
It changes color as soon as you take it out of the water.
This fish is prized, and meat-based dishes are considered a delicacy.

Useful properties of hoki

The usefulness of this fish lies in the fact that its meat contains a sufficient amount of iodine, which can only positively affect the functions of the human body, including:

On the speed of biochemical reactions.
To accelerate metabolic processes in the body.
To normalize thyroid function.
To optimize the functioning of the central nervous system.
On the general condition of the entire nervous system.

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It would be reasonable to include Hoku in every person’s diet at least once a week. It contains an incredible amount of vitamins and microelements. Due to the fact that there are practically no small bones in it, it is safe to give it to small children.

Taste characteristics

Hoki meat is white in color and incredibly tasty. If cooked correctly, it really tastes like cod meat. The meat is not fatty and is excellent for preparing various gourmet dishes.

Calorie content

100 grams of hoki meat contains about 73 kcal , including:

Moisture – 81 grams.
Protein – 17 grams.
Fat – 0.6 grams.
Omega-3 – 0.3 grams.

Availability of vitamins and minerals

Red cod is distinguished by the presence of the following beneficial substances:

Yoda.
Phosphorus.
Gland.
Calcium.
Fluoride.
Potassium.
Magnesium.
Selena.
Many amino acids.
Lenolenic and linoleic acids.
Vitamins A, F, D, E, B.

A little about the beneficial properties of fish

The predatory hoki fish has long been studied by nutritionists and is recognized as one of the most useful representatives of marine fauna:

Macuronus contains a large amount of calcium, which stimulates the functioning of a number of hormones and thereby allows normalizing the acid-base balance.
Thanks to manganese, the regenerative abilities of cells and the development of the body as a whole are improved.
Fish is useful for people on a diet because of its low calorie content and high protein content, which is necessary for the body to function properly.
Phosphorus, which is also found in high concentrations in fish meat, prevents the development of diseases of the musculoskeletal system.

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:

Tomatoes are peeled and cut into cubes. The onion is peeled and chopped.
Turn on the oven at 180 degrees and, in a baking dish, fry the onions in vegetable oil.
After this, tomatoes, salt and spices are added to the onions to taste.
Then, after they sweat a little, fish meat is laid out on them.
The dish is in the oven for 15-20 minutes until it is cooked.
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:

The oven is turned on at a temperature of 180-200 degrees.
Place foil on a baking dish.
The lemon zest is grated on a fine grater and mixed with breadcrumbs, pesto sauce, crushed nuts and parsley.
The fish meat is laid out on a baking dish, which must first be salted and peppered, and also chopped garlic must be added.
The sauce with herbs is poured onto the dish and the whole thing is sprinkled with vegetable oil.
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.

It is better to grind oatmeal in a meat grinder, but if you use them this way, it will not be a mistake.
In a separate bowl, mix flour, curry, salt and spices. Place the beaten egg in another bowl and the cereal in another bowl.
The fish meat is cut into small pieces.
These pieces are alternately rolled in flour, beaten egg and cereal.
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.

Criteria for the right choice when purchasing

Before studying recipes on how to deliciously cook hoki fish, you need to pay attention to its choice. The gastronomic properties of the dish will largely depend on the quality of the product.

When purchasing, you should consider the following nuances:

Place and timing - when purchasing hoki, you should give preference to specialized stores that sell sea and ocean fish, and also check with the seller about the delivery date of the products of interest.
The frosting, the layer of ice glaze, for a quality product should be quite thin.
The structure of defrosted meat - if there is a chilled fillet on the counter, it should look like shrimp.
The shape of the frozen carcass - if the meat has been re-frozen, as indicated by the shapelessness of the fish, then you should not purchase khokie.

Seafood is without a doubt one of the healthiest. Some should be present in the diet of every person, every day and regardless of age. Especially for the readers of Popular About Health, I will tell you about the benefits and harms of hoki fish and how to cook it deliciously, and I will also present some features of the product.

What is Hoki fish, features

This representative of the deep sea has long been valued by gourmets in many countries for its special taste, vaguely reminiscent of shrimp meat. The length of this fish usually does not exceed 50 centimeters. However, larger representatives of the species can also be found, reaching one and a half meters and weighing about 7 kilograms.

Hoki fish lives in the depths of the ocean, off the coast of South America, New Zealand, Argentina and some other countries. For obvious reasons, in Russia you can only buy it frozen. If you want to try it fresh, you will have to visit the countries that produce it.

The fact that hoki fish are deep-sea fish is very important to us. Since it lives at a depth of about a kilometer, this means that it is less susceptible to the influence of dangerous anthropogenic factors, in particular, harmful emissions.

A characteristic feature of this type of fish is the almost complete absence of bones, which eliminates fish dishes from their main drawback. Often, it is the presence of bones that scares fish delicacies.

In addition, hoki fish fillet contains very little fat and is therefore dietary. 100 grams of product contains no more than 30 - 50 kilocalories. In terms of energy content, this product is on a par with vegetables. Dishes prepared from this fish will never harm your figure.

Like many other seafood, hoki fish contains significant amounts of bioavailable iodine. Eating it every day is an excellent measure for preventing thyroid diseases.

In addition, you should remember that iodine deficiency is also dangerous for other systems of the human body. In particular, malfunctions in the functioning of the central nervous system occur, the activity of the immune system is suppressed, and the organs of the endocrine system do not function correctly.

Hoki fish is a real storehouse of minerals beneficial to humans, primarily calcium and phosphorus. In addition, the fillet of this seafood contains the following valuable components: copper, potassium, chromium, chlorine, bromine, fluorine, manganese and so on.

Hoki fillet contains many beneficial amino acids for humans and, no less important, a rare compound - vitamin F, which is almost never found in other products and is necessary for the normal functioning of fat metabolism processes.

There is generally no such concept as harm from eating hoki fish. There are no conditions, if we exclude individual intolerance, that would impose restrictions on the intake of this seafood delicacy.

How to cook hoki fish

There are a great many recipes for how to cook this fish. You can bake it breaded, fry it in a frying pan, make the most aromatic and delicious cutlets from it, and hundreds of other ways to please yourself and your loved ones. Below I will give just a few simple examples.

Hoki fish in batter

To prepare this simple dish you will need the following ingredients:

Hoki fish (fillet) - approximately 700 grams; Chicken eggs - 2 pieces; Mayonnaise - 1 tablespoon; Flour - 2 tablespoons. Unrefined vegetable oil - 2 tablespoons.

In addition, no dish will be spoiled by spices: garlic, black pepper, and so on. As a rule, each chef has his own set of taste improvers that are used everywhere.

The fish fillet must be cut into small portions, about 3 to 5 centimeters wide. The fish is very easy to cut, its meat is incredibly juicy and tender.

It is better to choose a frying pan with a non-stick coating, pour 1 - 2 tablespoons of vegetable oil into it and heat it up. The fish fillet should be placed in a container with batter and then placed in a frying pan.

There should be no need to fry. Due to the high water retention, the cooking time for hoki fillet is only about 5 minutes. If you fry for a longer time, you risk getting just fish porridge. That's all. When ready, you can set the table.

When serving, the dish should be decorated a little. For this, it is recommended to use olives or black olives, as well as a few slices of lemon. A small whisper of finely chopped dill will highlight the refined taste of the fish.

Hoki fish baked in the oven

To prepare this dish you need to purchase the following products:

Hoki fillet - 500 grams; Cheese, preferably hard - 50 grams; Flour - 1 tablespoon; Chicken egg - 1 piece; Vegetable oil.

In addition, you will need seasonings and spices, salt in accordance with your taste preferences.

This dish is very simple and very quick to prepare. As in the previous recipe, you need to cut the fillet into portions. The batter is prepared by mixing and homogenizing the following products: cheese, egg, flour, salt and seasonings.

The baking sheet is greased with vegetable oil. Pieces of fish fillet, previously moistened with batter, are ironed onto it. Bake at 180 degrees for approximately 20 minutes. Slightly chilled fish can be served.

Conclusion

Hoki fish has a special taste and, thanks to its habitat in deep ocean waters, is also an environmentally friendly product. It can be used by everyone, including children and pregnant women.

Bon appetit!

Hoki fish, tritely fried in a frying pan:

Fried Hoki fish is a tasty, simple and fairly quick to prepare fish dish. I like this fish because its meat is juicy, tender and at the same time quite dense in structure. Due to this, during cooking (frying, boiling, stewing or baking), it retains its shape well without falling apart. The bones in this fish are large, so it is convenient to give this fish to children. This dish is also suitable for those who are currently on a diet, because it is lean and healthy to eat, as well as for those who are not “shell-shocked” by numerous dietary advice. To do this, it is enough to flavor it with various favorite sauces. Overall, fried Hoki is a good choice for those who like to cook quickly, healthy and tasty.

Ingredients:

1000gr. Hoki fish without head Sunflower oil salt ground black pepper flour and potato starch for breading All proportions are arbitrary and depend on your taste and preference Preparation: I defrost Hoki fish slowly on the bottom shelf of the refrigerator. Depending on the weight and size of the carcasses, this takes overnight. Usually the fish does not need to be cleaned; we sell this fish cleaned without the head and entrails, unfortunately for my cat. For it, you have to cut off fragments of the abdomen, of which there are very few. I cut the defrosted fish into narrow portions. I sprinkle each piece with salt and pepper. I let the fish brew for a few minutes and “get married” with spices and spices. It should be salted moderately, especially if it is to be subsequently prepared with sauces that also contain salt and pepper. Pour flour into a deep bowl, adding potato starch. (The proportion is 3 flour to 1 starch) If you wish, you can add a standard mixture here to taste, which is sold in stores under the trade name “Seasoning for Fish.” I pour sunflower oil into a frying pan and, after letting it warm up well, put pieces of Hoki there, first generously rolled in starch-flour mixture. I fry the Hoki fish over medium heat for about 7 minutes until a golden brown crust forms. Several times I tried to fry it as a pure fillet (without skin and backbone) - the fish fell apart into segments, which did not spoil the taste, but the aesthetics of the dish were only pleasing to the cat. The fried skin is perhaps the tastiest part of this dish, especially if the fish has been fried and breaded with starch, which adds a nice color and crunch to the baked crust. After which I turn the Hoki pieces over and fry for another 7 minutes, also until browned. I transfer the fried pieces of fish from the frying pan into a small cauldron and cover with a lid to keep them hot. Thus, I fry all the pieces of Hoki, adding fresh sunflower oil to the pan before laying out each new portion of fish. I note that the fish absorbs very little oil, unlike other types of fish.

I serve fried Hoki fish hot. You can serve it with fried potatoes, mashed potatoes, boiled rice or pasta. A good addition to such a fish dish would be pickled or lightly salted cucumbers, as well as a salad of fresh vegetables and herbs. In Moldova, we make a simple Muzhdei sauce for fish and cook mamalyga, and if you bring wine straight from the barrel from the basement, preferably dry white wine. This ensemble is the most harmonious of all that can be imagined. Today I didn’t have to cook hominy. There was no cornmeal in the house and I had to make meatballs and some Hoki cutlets in tomato sauce (recipe below)…

Mujdey sauce recipe:

The garlic is peeled and ground together with salt and walnuts until a homogeneous mass is formed, then diluted with broth, olive or vegetable oil is added, ground pepper and finely chopped herbs are added. Before serving, stir the sauce. You can, but you want to add wine vinegar (a little), but this is not for everyone. Served with mamalyga, meat and fish dishes.

Culinary recipe: “Khoki meatballs in tomato.”

Pass the Hoki fillet and sautéed onions through a meat grinder twice. Add salt, seasoning, steamed rice to the resulting mass, dilute with a small amount of water and mix. Form 2-3 balls from the resulting mass. per serving, bread in flour, place in a hot oven, then pour in tomato sauce and simmer for 10-15 minutes. Serve with stewed cabbage or mashed potatoes, garnished with herbs. Cutlets are made in the same way, only without rice, and having become insolent, you can present your guests with a large cutlet made from minced meatballs, and serve it like the latest recipe from Jamie Oliver or Gordon Ramsay, who have become their own in TV shows and want to imitate them, especially Oliver, who loves to make culinary mini-masterpieces from waste products. Go for it! Inspiration to you and bon appetit! Ask for Hoki fish in stores, and you will be happy...

Hokies

really very tasty.
But I wouldn’t spoil it with a cooking method like frying. I like baked hoki
. Everything is prepared very simply, namely:

I really love this fish. This is how I cook. I take either fillet or whole fish. I cut it into portions, fry it a little in oil, then fill it with water, add onions, carrots, and sour cream, and salt and pepper to taste. And simmer over low heat for about 20 minutes. Delicious fish is ready!

It is good to stew hoki fish in sour cream: cut the hoki into portions, fry, finely chop the onion, cut the carrots into large pieces, pour sour cream over everything, add fish broth or water and simmer until done.

Ingredients:

For 4 servings:

175 g - Black olives in oil, pitted,

1 piece - Large onion, finely chopped

400 g-Canned tomatoes, chopped

4 pieces - Boneless white fish fillets, such as cod or hoki, each fillet weighs approximately 175 g

Preparation:

This is one of those weeknight recipes that you can make in 5 minutes when you get home from work. Pop it in the oven and forget about it. Serve with hot mashed potatoes.

Make tomato sauce. Preheat the oven to 180 degrees C. Heat 1 tablespoon of olive oil in an oven dish, add the onion and fry for a couple of minutes. Add tomatoes, salt and pepper.
Place the fish skin side down on the sauce and drizzle oil on top. Bake, covered, for 15 minutes until the fish is cooked through. Sprinkle with chopped parsley and serve straight from the pan. Bon appetit!