Today we have to learn about the beneficial properties of one of the representatives of cod fish - haddock. Its pulp is used in the preparation of many diverse dishes, but not everyone knows that this cod relative is inscribed in the Red Book, despite the fact that the world haddock fishery is second only to cod and pollock in volume and is approaching 600-700 thousand tons of fish in year. What is the secret of the usefulness of haddock, does the meat of this fish have restrictions on consumption? How to make the most delicious haddock? Read about it below!

"Acquaintance" with haddock

Before moving on to studying the health properties of haddock meat, we suggest discovering some interesting information about this fish.

This representative of the largest family of cod fish lives mainly in the Arctic and Atlantic Ocean (or rather, in their northern seas) at depths ranging from 30 m to two hundred meters. Sometimes haddock descend to great depths - up to 1 kilometer. You can meet shoals of haddock in the seas (Norwegian, Barents), off the North American and Icelandic coasts, near European coasts. The haddock fishery covers the northern Atlantic region.

Haddock is a fairly large fish. Its length usually reaches 50-75 cm, and its weight is 2-3 kg. Although often fishermen pulled out of their nets and huge haddock weighing up to 20 kg and a meter long.

The haddock's body is silvery and slightly flattened at the sides. The back color is dark gray with a slight lilac sheen. The abdomen is milky white. A characteristic feature of haddock is a transverse black stripe that runs along the entire body in the lower back. And on both sides of the head of these fish there are dark oval marks, somewhat resembling a fingerprint.

The haddock has 3 fins on the back, a couple more are located under the abdomen. The upper jaw barely protrudes forward. The growth of fish continues for a long fourteen years, and haddock eggs can be laid from the age of 5-6 years.

Haddock meat composition and calorie content

It is impossible not to mention the composition of haddock meat - it is to them that the fish owes its multiple strengthening properties.

The haddock contains:

1. A wide variety of minerals: 0.01 mg manganese, 11 mg calcium, 500 mcg fluoride, 190 mg sulfur, 25 mg magnesium, 0.023 mg copper, 26 mcg selenium, 0.02 mg cobalt, 165 mg chlorine, 0.17 mg iron , 0.3 mg zinc, 230 mg phosphorus, 213 mg sodium, 150 mcg iodine, 0.055 mg chromium, 0.004 mg molybdenum, 286 mg potassium.
2. 0.01 mg vitamin A, 0.5 mg vitamin E, 0.07 mg thiamine, 0.8 mg vitamin C, 4 mg niacin, 0.06 mg lactoflavin.
3. Up to 0.09 g of saturated fatty acids.
4. Cholesterol (0.04 g).
5. A diverse set of amino acids is represented by arginine, methionine, isoleucine, valine, tryptophan, leucine, threonine, lysine, histidine, phenylalanine, cysteine, alanine, aspartic, glutamic acids.

In addition, the haddock composition includes vitamins B6 and B12, selenium, bromine, proteins, very valuable fatty acids - polyunsaturated omega-3 (haddock is especially rich in eicosapentaenoic and alpha-linolenic acids) and highly valued haddock protein and fat.

Energy value of 100 g fresh haddock:

• Proteins - 17.32 g
• Fat - 0.45 g
• Carbohydrates - 0 g
• Ash - 1.2 g
• Water - 81 g

Calorie content of 100 grams of unprocessed haddock meat - 74 kcal.

Why haddock is good for you

Low-calorie and fat-free haddock meat allows it to be used in a weight loss system to balance the diet. Haddock is quickly and fully digested without overloading the gastrointestinal tract, since it does not contain an insoluble protein - elastin. This fish is a must-see for people on a diet.

Selenium, which contains almost half of the daily value in 100 g of haddock pulp, helps to normalize the processes of assimilation of fats and carbohydrates.

Haddock fish oil is also valued, the main accumulation of which (up to 40%) falls on the liver. This component is used in the manufacture of many medicines.

Omega-3 fats support the health of the visual system and the brain, help cleanse the blood from accumulations of harmful cholesterol, eliminate foci of inflammation and promote a speedy recovery from various ailments.

Haddock protein helps to strengthen the immune system and "build" the muscular system.

Eating haddock will have the best effect on the health of your skin, nails and hair.

It is not forbidden to feast on haddock even during pregnancy.

When is haddock harmful?

Only in a rare case of individual intolerance. Everyone else is given the green light for culinary experiments involving haddock!

Haddock and cooking

You can cook a lot of delicious dishes from this fish, because its excellent elastic meat goes well with many products and is equally appetizing in all types - fried, boiled, salted, baked, smoked or canned. Boiled or steamed haddock will attract with snow-white stratified meat, smoked or salted - with a rich smell and unusual taste, and fried - with a crispy golden-red crust, especially if you first breaded haddock fillets in breadcrumbs.

Most often, we have on sale frozen haddock pulp, but finding fresh haddock carcasses will be problematic.

It is good to cook haddock in combination with vegetables, hot or sweet and sour sauces and spices. Its meat will make wonderful fish cakes, casseroles and pates. Haddock is an ingredient in many salads and is also used to fill pies and pies.

How to roast haddock?

There are no complications or secrets here. Simply peel the haddock from the scales and entrails, divide into portions, then roll each in breadcrumbs and fry.

The only advice regarding roasting haddock is to avoid vegetable oil. And so that the fish is well fried and does not stick, use a ceramic pan.

How to bake haddock?

Baked haddock is a great addition to any side dish. And it is prepared very simply. Place the pre-salted haddock meat (fillets or whole carcasses) on a greased baking sheet. Top with a layer of onions fried in vegetable oil (2-3 large onions) with mushrooms (400-500 g). After that, pour over everything with sauce from a mixture of liquid cream (250 ml) and sour cream (250 ml). Sprinkle generously with grated cheese on top. The haddock casserole will be ready in about 40 minutes. Don't forget to garnish with herbs before serving.

How to pick and store haddock?

It was already mentioned above that it will be quite difficult to acquire fresh haddock, because it is most often delivered frozen to our area. When buying, inspect the fish - its eyes should not be cloudy, the gills should not be darkened, but bright red. The haddock should give off a fresh scent of sea fish. The color of the meat is white, without a shade of gray or yellow. Frozen haddock should have a minimal layer of ice, and the edges of the abdomen should not be dry.

Haddock is a perishable product, so the duration of its stay in the refrigerator should not exceed 2 days. But frozen haddock can be stored in the freezer for up to six months.

A little video about this wonderful fish

Haddock belongs to the cod family and lives in the waters of the North Atlantic. It grows up to one meter and reaches a weight of 15 kg. Fish meat has a soft and delicate taste, it is white and quite dense, does not lose its elasticity during the cooking process. You can combine the product with vegetables, herbs. Fish is eaten fresh (since it lives in the seas), salted, dried, stewed, baked and fried. When frozen, it retains all useful properties.

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Chemical composition and BZHU

The benefits of haddock for the human body are due to its rich chemical composition. Fish contains a large amount of valuable micro- and macroelements and vitamins.

Even if consumed excessively, haddock does not lead to an increase in blood sugar levels, since it has a low glycemic index (27).

The calorie content per 100 grams is only 71 kcal.

The ratio of the BZHU.

The less a product undergoes heat treatment, the more it retains its beneficial properties.

Benefits for the body

Regular inclusion of haddock meat in food helps maintain the health of all body systems. Fish are valued for the fact that 100 grams of iodine contains the daily requirement, which is necessary for the proper functioning of the thyroid gland and endocrine system.

Regular use of the product benefits the body, as:

• improves the condition of nails, hair, skin;
• accelerates the regeneration of mucous membranes;
• lowers the level of bad cholesterol in the blood;
• restores vision.

Haddock liver is of great benefit to the body. It contains vitamins A and D, as well as omega 3 fatty acids, which are necessary for the proper functioning of the nervous system and the brain, and for the prevention of eye diseases. A large amount of vitamin D promotes the absorption of calcium and, as a result, strengthens bones. It is especially important for children and people inhabiting the northern regions.

Regular consumption of the product saturates the body with selenium, which is necessary for the absorption of fats and carbohydrates.

Haddock helps to normalize the psycho-emotional state of women during menopause and PMS. During periods of hormonal changes, it is recommended to include fish in the diet in boiled, stewed or steamed form. Saturation of the female body with fatty acids is necessary to improve the health of the reproductive system, especially during menopause. They prevent the occurrence of varicose veins. Regular consumption of white sea fish meat helps to reduce the risk of developing cervical cancer.

Fish has a positive effect on the reproductive system of not only women, but also representatives of the strong half of humanity. For men, this product is important, since haddock meat promotes testosterone production, improves sperm quality, and affects the formation of healthy germ cells.

For pregnant and lactating women

Expectant mothers need to include the product in their diet. Haddock is beneficial for pregnant women because it contains high amounts of omega-3 fatty acids, iodine, phosphorus and selenium. These components are responsible for the correct growth of the fetus, reduce the risk of developing pathologies.

When breastfeeding, it is allowed to eat fish, since it does not cause allergic reactions, while saturating breast milk with essential macronutrients and vitamins. Nursing mothers can eat up to 50 g of haddock per day.

Pregnant and lactating women should not eat salted, dried, raw fish. Better to eat boiled, baked or steamed, paired with a vegetable side dish or rice.



For kids

Fish found in sea water must be present in the diet of children. Haddock is one of the safest fish, so it can be given to children twice a week. With regular use of the product in food, the child can not be given additional fish oil.

Haddock will saturate the growing body with the necessary macro- and microelements, will help to cope with increased mental and physical stress. You can give fish to children from one year old. The first complementary food is one teaspoon, then increase the portion to 50 grams, if an allergic reaction does not occur.

Haddock is non-bony and non-greasy, tender, juicy, that's why children like it.

Contraindications

A contraindication is an allergic reaction to sea fish.

In order not to harm the body, you should choose the product carefully, especially in canned form. Canned fish should be free from food additives, flavor and aroma enhancers.

Recipes

Below are the recipes for the most popular and delicious haddock dishes.

1. Fried whole.

There are several ways to fry fish.

For the simplest recipe you will need:

• 5-6 small fish;
• vegetable oil;
• spices.

Preparation:

• Clean the haddock, gut it.
• Add spices to taste.
• Heat a skillet with a little vegetable oil.
• Fry the haddock until golden brown.

2. Fillet in batter.




Would need:

• 500 g haddock fillet;
• 1 egg;
• 100 g bread crumbs;
• 1 tbsp. l. flour;
• vegetable oil.

Preparation:

• Make a batter by breaking an egg and mixing it with flour.
• Dip the fillets in the mixture, then roll in breadcrumbs.
• Put in a preheated pan with a little vegetable oil.
• Fry for 7-8 minutes on each side.

Fried fish is not suitable for a diet, as it contains a large number of calories.

3. Dried haddock.

Would need:

• 1 kg of fish;
• 200 g of salt;
• 150 g sugar;
• 100 g of dill;
• 5 pieces. carnations;
• 50 g of black peppercorns.

Preparation:

• Rinse the fish well.
• Prepare a salty solution by adding all the spices to hot water.
• Cool the brine and lower the fish there.
• Soak haddock for 7 days, then remove and dry.
• Hang upside down in a well-ventilated place and leave for 14 days.

4. Boiled haddock.

Ingredients:

• 1 fish;
• 1 carrot;
• 1 onion;
• salt to taste.

Preparation:

• Wash and gut the haddock.
• Place in a saucepan and cover with water.
• Place on the stove and bring to a boil.
• Add carrots, onions and salt to the broth.
• Cook for another 20 minutes.

Boiled fish is suitable for dietary meals.

5. Haddock baked in the oven with potatoes.




As a second course, fish can be baked in the oven with potatoes.

This will require:

• 600 g haddock fillet;
• 6-7 medium potatoes;
• 1 tbsp. l. vegetable oil;
• spices and herbs to taste;
• 1 tsp lemon juice;
• 1 tbsp. l. mayonnaise;
• 100 g of grated cheese.

Preparation:

• Peel the potatoes, cut into quarters and drizzle with vegetable oil.
• Season with salt and pepper.
• Place on a baking sheet with haddock fillets.
• Sprinkle the fish with lemon juice, brush with mayonnaise and add spices to taste.
• Bake in an oven preheated to 180-200 degrees for 20-30 minutes.
• At the end of cooking, add cheese and bake until golden brown, sprinkle with herbs.

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Fish dishes have been very popular lately. This is both the indisputable benefit of protein and trace elements for the human body, and the speed of preparation, which is important in the rhythm of modern life.

Haddock belongs to the cod group. The geography of its habitat is the northern part of the Atlantic Ocean, in particular, the North, Baltic and Barents Seas, the coastal waters of about. Labrador and the east coast of North America. The main fishing grounds are the North Sea, Iceland's Atlantic coast and the Barents Sea.

A body flattened from the sides, a gray back with a silvery sheen and a white abdomen - this is how haddock looks like. There is a black stripe along the body and on both sides near the head there is a noticeable black spot, which is also called the “thumbprint”.

Haddock weighing 2-3 kg and 50-75 cm long, already decapitated and gutted, goes on sale. But there are specimens weighing up to 20 kilograms, but this is rare.

Haddock tastes more delicate than the rest of this group. The meat is white, flaky and dense. Haddock is not a fatty fish. It does not have small muscle bones, which makes it an excellent opportunity to serve it to any age group.

Due to its high iodine content, haddock has a peculiar pleasant taste reminiscent of the sea. The unusual taste of haddock is good both boiled and fried. Cooking is quick and easy, thanks to the fact that the delicate haddock skin has no scales. Fish dishes are easily digestible, fish oil is fusible (that is, it remains liquid at very low temperatures), unlike animal fat.

The richest composition of minerals in haddock meat makes it one of the products that best ensure the metabolism in the human body.

Haddock is, of course, a protein food, with a valuable content of trace elements such as iodine, cobalt, selenium, zinc, etc., macronutrients - phosphorus, sulfur, potassium, calcium and vitamins - A, B1, B2, C, E , PP.

The benefits of haddock

The health benefits of haddock are clear.

Protein

Protein, which is vital for the body at all stages of life, is contained in it in sufficient quantities, namely haddock refers to high-protein foods, it contains more than 17% protein. Protein rebuilds muscles, skin stays taut, hair and nails grow healthy. Adequate protein intake helps to keep weight at an acceptable level and even lose weight.

Calorie content

Haddock also boasts a low calorie content, only 73 kcal per 100 grams of boiled fish. Which makes her a full participant in any diet.

Iodine

Lack of iodine leads to irritability, fatigue, lethargy, and poor health. The role of iodine is important in carrying a pregnancy, in the formation of a new life, for maintaining hormonal balance in a woman's body.

Selenium

The role of selenium in haddock cannot be underestimated. After the ability of selenium to fight free radicals was discovered, this element gained fame as a fighter against cancer cells. Also, selenium will help support the immune system and avoid premature aging, which is very important today.

Phosphorus

Potassium

The trace element potassium is vital for the older generation, and just haddock contains enough of it. It serves to carry out the activity of the excretory function of the kidneys. Improves the activity of the intestines. It also normalizes blood pressure levels and takes part in the nervous regulation of heart contractions.

Vitamin PP

The undoubted usefulness of haddock is given by the PP vitamin contained in it. Normalizes the gastrointestinal tract, also benefits the brain. With a sufficient intake, memory and coordination of movements, as well as microcirculation of the vessels of the brain, improve.

Like any food product, haddock requires certain rules when buying, preparing and storing. You should choose clean and undamaged carcasses, with a pleasant fishy smell, without yellow spots, not frozen. Freezing has a detrimental effect on the taste, and the usefulness of the product also decreases.

Contraindications to the use of haddock

With the enormous benefits of haddock, you shouldn't forget about allergic reactions to fish. This allergy is quite common and very dangerous.

If you suspect a reaction to fish products, you should consult a doctor, you should not joke with allergies.

There are many species of fish in the cod family, and it is considered one of the most popular among fishermen, chefs and lovers of a healthy lifestyle. True, it is listed in the Red Book, and not everyone in Russia is "familiar". However, it is mined in considerable quantities: in the North Atlantic, in the Arctic Ocean, as well as in the North, Norwegian and Barents Seas; only cod and pollock are harvested more. Haddock loves salt water and therefore lives in those areas.

Its usual weight is about 3 kg, and its length is 60-70 cm, but there are also very large individuals - 10-15 kg with a meter length. On the sides, the haddock's body is slightly flattened, and therefore it swims rather quickly; the back is dark gray, with a lilac tint; the sides are lighter than the back, and the abdomen is almost white. A clear dark line is drawn along the body, in its upper part, at haddock, and closer to the head, characteristic dark oval-shaped spots are clearly visible - these are its distinctive features among other codfish.

The composition and calorie content of haddock. Why haddock is good for you

Haddock meat is very healthy and tasty: There is little fat in it, and the calorie content is low - about 73 kcal per 100 grams. So in diets for weight loss, haddock is used often and with pleasure - of course, if you can buy it fresh: in boiled and steamed haddock - about 80 kcal, and in fried - about 160 kcal per 100 g.

The protein in the white and tender meat of this fish is 17-19% - more than that of cod - and only 0.5% of fats, but fatty acids are present; in addition, there are vitamins: A, E, C, group B (especially a lot of riboflavin); many minerals: potassium, phosphorus, sulfur, magnesium, calcium, iron, zinc, chromium, copper, iodine (these trace elements are present in significant quantities), molybdenum, nickel, etc.

Those looking to lose weight can include baked or stewed haddock in their diet.

The first option: cut 500 g of fillet into portions, put in a greased form. Top with a mixture of chopped onions, fresh tomato, parsley and 1/2 lemon juice. Bake in oven for about 20 minutes at 200 ° C.

The second option: stewed haddock in sauce - only about 88 kcal per 100 g. Cut the washed fillet (1 kg), put in a pan with a little oil, simmer until tender over low heat - about 15 minutes. For the sauce, mix milk and low-fat sour cream (100 g each) with flour (2 tsp) and salt to taste, and bring until thickened over medium heat, stirring occasionally. Drizzle over the fish, stir gently and simmer for another 3-4 minutes.

Haddock baked with beets is perfectly digested and improves digestion. Fillet (600-700 g) cut into small pieces, lightly dry, salt and add spices to taste, put in a greased dish, pour with lemon juice, put onion chopped into rings (3 onions) and boiled beetroot chopped into cubes (3 pcs.) , pour over low-fat sour cream and bake as described above.

Steamed haddock is very useful and low-calorie: the fillet becomes layered, and it is convenient for even small children to eat it.

If you do not need to monitor the calorie intake too strictly, you can fry the haddock in oil and eat with pleasure. Hot, it is very appetizing and tasty, with a crispy golden crust. The procedure is simple, and it is not necessary to use special seasonings: peel the fish carcass, gut and rinse, add salt to taste, roll in breadcrumbs (flour) and fry in a pan.

Haddock salad can be eaten for lunch and dinner to keep you from hunger and help you maintain a healthy weight. 300 g fillets are boiled in salted water for 15-20 minutes, allowed to cool, cut into cubes, mixed with chopped pickled cucumbers (2 pcs.) And bell pepper

Delicious fish is not only nutritious, but also healthy. That is why it is recommended by all, without exception, nutritionists. Fish is a unique product in terms of price, taste, calorie content and macronutrient content. For those who are most interested in calories, haddock is the best choice. This is a large commercial fish from the cod family. A man has been using it for food for a very long time, and in terms of haddock catch it is a confident third place in the world. It is second only to pollock and cod.

Some statistics

So what is haddock fish good for? Calorie content among its characteristics will be left for later. It is worth mentioning that haddock is listed in the Red Book, but more than half a million tons of fish are caught annually. Each carcass reaches 60 cm in length and weighs two to three kilograms. The body of the fish is silvery in color, and it is slightly flattened on the sides. By the way, the sides of the fish are lighter than the main carcass, and the abdomen is completely dairy. She has an oval spot near her head. This is a kind of identification mark that resembles a fingerprint. By this sign, the fish recognize each other and gather in flocks in order to defend themselves from enemies. Haddock also has three dorsal and two anal fins.

This fish is a relative of the cod and belongs to the northern marine species.

Cooking applications

Haddock fish is ideal for preparing an impressive list of interesting dishes, as it has a delicate taste and is harmoniously combined with spices, vegetables and spicy sauces. The meat of this fish has a pleasant elasticity. It retains its attractive appearance and all the useful properties during any heat treatment. Even fried haddock retains an unusually mild taste. Its calorie content will be higher than when cooking or baking in the oven. Properly roasted haddock has a golden hue and a pleasant aroma. She crunches gently on her teeth. Also, delicious cutlets, dumplings, pies and even pies are made from fish. If the haddock is smoked or salted, then it acquires a bright taste and rich aroma. The final calorie content depends directly on the method of smoking or salting. Haddock very gratefully accepts spices and is saturated with the aromas of vegetables, and therefore the side dish for it can be as simple as possible - rice, pasta or vegetable salad.

The benefits of haddock

The fish has a very low calorie content. Haddock has only 73 calories per 100 grams. And at the same time, its benefits for human health are obvious, because fish is a natural source of vitamin B12, proteins and selenium. Also, fish is rich in potassium, bromine, iron, iodine, fluorine and zinc. Haddock meat is a complete source of amino acids, omega-3 polyunsaturated fatty acids. Such substances have a positive effect on the functioning of the eyes and brain, reduce the level of dangerous cholesterol in the blood and minimize inflammation. These moments make fish good for health, but for those who are losing weight, low calorie content is primary. Haddock is rich in protein, has very little fat and has no carbohydrates at all.

This fish is very fond of the British. They even make up legends about haddock, talking about its versatility and about the fact that haddock cannot be made except that only cake. The fish lacks small bones, and therefore there are countless cooking options, you can cut the fish into cutlets, bake, fry, can, salt, smoke and steam. In Finland, haddock is used to make dumplings and pies. This is a truly dietary product, which is confirmed not only by its low calorie content. Haddock is ideal for diet food, as its protein is easily absorbed and digested in just three hours due to the lack of elastane. Even allowed from the first years of life. Of the fat in haddock, only the liver, which consists of 40% of it. In addition, fish protein contains essential amino acids, lysine and methionine. This is the perfect combination to drive away bouts of despondency and depression.

For diet

If a person adheres to the principles of proper nutrition, then the calorie content of boiled haddock will be of particular interest to him. Fish has only 69 to 73 kilocalories per 100 grams, depending on how you cook it and what you add to the fish in the process. The result is a juicy white meat with a muted, mild flavor. Haddock perfectly absorbs other flavors and sets them off. Therefore, cooking methods can be completely different, as well as serving. The fish is served with sauces, seasonings, vegetables, fruits and even cream. Its thin skin becomes crispy and tasty when fried. You don't even need to peel it off. And the most tender haddock becomes just during steaming.

The most delicate fish

For a festive table, you can cook diet haddock stewed in cream with potatoes. There is almost no fat in this dish, except for what is found in the cream. If you want to reduce the calorie content to a minimum, then it is better to take low-fat cream or milk. Boil the potatoes in their skins and remove the peel. Cut into cubes or small slices. Cut the fish fillet too. Meanwhile, bring the cream to a boil in a small saucepan and place the fish in it. Add spices to taste. You need to cook for a short time, only 5-7 minutes, and then add the potatoes and simmer the dish over low heat, covering with a lid. For taste, you can add onions, chopped herbs and a piece of butter.

For all

Many complain that the stew does not have the bright taste of haddock. remains within the acceptable for any menu, but I would like to make the taste brighter and more original. How to cook stew haddock in sauce? It is very simple, and in terms of calorie content, it is light - 88 kilocalories per 100 grams. The washed fillet should be cut and placed in a frying pan with a drop of oil. Simmer until tender over low heat. A quarter of an hour will be enough. In parallel, you can prepare a sauce - mix milk with low-fat sour cream, a teaspoon of flour and salt. While stirring, you need to bring the sauce to thicken. Now you need to fill them with fish and simmer for another 3-4 minutes. This fish is perfectly digestible and improves digestion.

We bake for the benefit of the stomach and without harm to the body

Baked haddock looks very nice. Its calorie content can vary from 75 to 190 kilocalories per 100 grams, depending on the selected marinade and the added oil. Your family will surely appreciate the original fish and beetroot recipe. It may sound dull, but it tastes very, very interesting.

So, fish fillets need to be cut into portioned pieces, dried with paper towels, and then salt and pepper. Spices should be added to taste. For the marinade, you can use lemon juice, garlic, or onions. Grease the form with butter and put onion chopped in half rings and thin slices of boiled beets on the bottom. For juiciness, pour a layer of vegetables with low-fat sour cream. Put the fish on top and again pour everything with sour cream, garlic and spice sauce.

Eventually

Don't neglect fish. It is not only tasty, but also useful and nutritious for the human body. Moreover, such fish as haddock does not lose its useful qualities even after heat treatment. Fried haddock is delicious. The calorie content per 100 grams can reach up to 190 kilocalories, but on condition that the marinade is juicy and fatty. If you give up mayonnaise, sour cream and butter, then you can greatly "lighten" the final dish. Dry the fish with paper towels and fry in a grill pan. Do not be afraid that it will become dryish. On the contrary, it will remain tender and almost sweet. Haddock does not need breading either. For juiciness, just salt it. A spicy sauce, such as soy, garlic, ginger or tomato sauce, is ideal for fried fish. If you want crusty fish, you can fry the haddock in potato flour or starch.

For a daily meal, salads with haddock are relevant. To do this, boil the fish in salted water and remove the bones. After that, it remains to cut the fish into portioned cubes and add the dressing.

Any greens, cherry tomatoes, olive oil and lemon juice work well with fish. The taste of fish is also original with boiled eggs, rice, canned corn and mayonnaise.

For a quick breakfast, make haddock cutlets. To do this, you need to scroll the fillet into the minced meat, add the onion and form the cutlets. Cutlets are fried for 5-7 minutes on each side, but they can also be cooked in a double boiler. It will be no less tasty, but also healthy. Don't be afraid to experiment with fish and bon appetit!