Hamsa fish: caloric intake and cooking recipes

In Western Europe and America, this fish is called anchovies. We give her a lot of names: tulka, sprat, smelt ... And in Turkey it is called affectionately - hamsi. There it is fried, stewed, salted, marinated, dried. On the shores of the Sea of Marmara it is customary to consume it, as we have sunflower seeds. What is this fish - anchovy? It is small - the body is up to twenty centimeters or less. There are several species of anchovies, and therefore the color of the fish is different - from silver to dark green. Hamsa dwells in the Atlantic, from the Bay of Biscay to Morocco, and in the summer its jambs enter the Baltic and North Seas. Sprat and sprat are also found in the Black and Azov Seas. The livestock of this fish is quite numerous, in the trawl it comes across often, and therefore the price for it is very, very democratic. But not only cat food is bought by hamsu people. If you skilfully cook it, you will get a delicious and healthy dish.

Calorie and useful properties

The meat of anchovy contains a rare vitamin PP, as well as all the microelements, which are rich in all fish. Since they eat anchovies with small bones, we can say that the fish strengthens our skeleton. By the way, from the anchovy make flour - the basis of pet food. Rich in anchovies and polyunsaturated fatty acids Omega-3. It is known that this substance reduces the level of cholesterol, smoothes the lipid profile, is the prevention of blood clots and cancer processes in the body. In addition, anchovy has a beneficial effect on the blood vessels and heart. It is believed that this fish acts on the male body, like "Viagra". How much calories are hamsa? Fish, whose useful properties can not be overestimated, is also a dietary product. Its nutritional value is only 88 kcal per 100 g of product.

What to cook with anchovy?

Ancient Greek historian Strabo wrote that the anchovy was the second product after grain, which supplied the Northern Black Sea coast and Crimea to the metropolis. In Chersonesos, Olbia and other ancient cities archeologists find cellars where once in the vats salted hamsa. Ancient Romans also appreciated the anchovies for their delicate, lightly bitter taste. From fish made a special sauce Garum with sour-sharp taste. Now in Western Europe, anchovies are stuffed with olives, add to pasta, pilaf, salads, make pâtés. And in Turkey, a very popular dish Hamsi tava - that is, fried anchovies in breading. Cooking hamsa - it's quite simple, even if the recipe starts with the words: "Gut the fish ..." With some of the skills for this lesson, it will take you very little time.

How to pickle hamsu

In Ukraine, especially on the coast, you can buy fresh anchovies. This is an ideal option for making salted hamsa by yourself. After all, then we can regulate the degree of spiciness of the fish. Frozen product is also suitable, although the taste will not be the same ... Salt the anchovies without cutting. In the process, the bitterness of the tiny bowels will disappear and will not be felt. We wash the fish, throw it back in a colander and let it drain. Stir with coarse-grained sea salt. For moderate salting should take 100 grams per kilo of fish, and for spicy - 250-300 grams. Sprinkle with spices - black pepper, cumin, cloves, laurel or currant leaves. We put it in the enameled basin. On top press down the oppression. A couple of days, an excellent snack is ready.

Quick pickling

This method allows you to serve a delicious dish after just one or two hours. Rinse hamsu as in the previous recipe. For every ten fish, you need two soup spoons of a coarse salt. But that's not all. It will take another sugar - one and a half spoon and juice from half a lemon. Mix and add the fish in a tight polyethylene bag. Before you give the fish to the table, it will need to wash off excess salt. The salted hamsa refrigerator can be stored for several weeks. But it must be washed, sprinkled with olive oil and lemon juice and transferred to a closable container for food.

Hamsi Tawa

In Istanbul, this trade is sold by street vendors, as we have hot pies. Unite! But it's even more delicious to cook this dish yourself. Hamsa fish need to be cut, otherwise it will be terribly bitter in the finished form. We wash carcases and leave to drain in a colander. Pour into a large bowl of corn flour. We need 1 glass per kilogram of fish. Solim our breading, stir. We put the anchovy. We are convinced that each fish is covered with flour. Pour a little vegetable oil on a cast-iron frying pan . When it properly warms up, we spread the hamsa - tails to the center, tightly pressing the fish to each other. Fry over medium heat for about five minutes, deftly shaking the frying pan with horizontal movements. We take a large flat plate, take it to a frying pan, cover it with the palm of your hand and drain excess oil into a container. Then the fish are toasted. This should be done before the formation of a specific ruddy crust. Hamsa fish served hot with a quarter of lemon, sprinkled with red onion rings. On a side dish to this dish it is recommended to serve potatoes - boiled with dill, baked in an oven or mashed potatoes.

Hamsa baked in the oven

Frozen fish (half a kilo) is left to reach at room temperature, after which we cut and wash. Pour a little sunflower oil on the bottom of a deep baking tray. An average bulb is shredded with rings, which are evenly distributed into a roasting dish. On this cushion our hamsa fish should be located. Solim it. We cover with mugs of tomatoes and lemon. We also sprinkle a generous pinch of thyme. Pour a little warm water - two or three tablespoons will be enough. The oven is heated to 180 degrees and we send our baking tray for half an hour. This dish is suitable simple salad of fresh vegetables.

Braised hamsa

The recipe also prescribes to rid fish of the head and intestines. First, vegetables are stewed, since the hamsa itself is cooked very quickly. The onion is not very small cubes, put it on the bottom of a deep pan. On top of it we put ripe tomatoes, cut into very small pieces. Do not forget about spices - pepper peas, laurel leaf, any dry herbs that are suitable for such dishes. Fill with water so that the later put the fish, too, stewed, and not roasted. When the onion becomes soft, we spread out the carves of anchovy. Cover with a lid and stew for about ten minutes. During this time, fish and vegetables will exchange their tastes and soak up their fragrances. This dish is perfect for spaghetti. Cook them until half-ready. Drain the water, rinse the spaghetti with warm water, let it drain in a colander. Throw spaghetti in a frying pan with braised hamsa, mix and warm thoroughly.