Hamsa fish: caloric intake and cooking recipes
In Western Europe and America this fish is calledanchovy. We give her a lot of names: the tulka, the sprat, the 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 - hamsa? 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 tasty and healthy dish.
Caloric content and useful properties
The meat of anchovy contains a rare vitamin PP, andalso all trace elements, 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 lowers cholesterol level, smoothes lipid profile, it prevents the formation of blood clots and oncological 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 a male body, like "Viagra". How much calories are hamsa? Fish, the useful properties of which can not be overemphasized, is to all else 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 hamsawas the second after grain product, 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 Khamsa. 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. Preparation hamsa - it's quite simple, even if the recipe begins with the words: "Gut the fish ..." With some skills for this lesson, you will take very little time.
How to pickle hamsu
In Ukraine, especially on the coast, you can buyfresh anchovies. This is an ideal option for making salted hamsa by yourself. After all, then we will be able to 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 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 with oppression. A couple of days, an excellent snack is ready.
Quick pickling
This method allows you to serve a delicious dish alreadyin 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 spoons and juice from half a lemon. Mix and add the fish in a tight polyethylene bag. Before you submit the fish to the table, it will be necessary to wash off excess salt from it. 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 out 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 a palm 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
Ice cream (half a kilo) is left to come whenroom temperature, after which we cut and rinse. 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 up to 180 degrees and we send our baking tray there for half an hour. This dish is suitable simple salad of fresh vegetables.
Braised hamsa
Recipe also prescribes to rid fish ofhead and guts. First, vegetables are stewed, since the hamsa itself is cooked very quickly. The bulb is not very small cubes, we put it on the bottom of a deep frying pan. On top of it we put ripe tomatoes, cut into very small pieces. Do not forget about spices - pepper peas, bay leaf, any dried 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 the carves of anchovy. Cover the 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. Water drain, rinse spaghetti with warm water, allow to drain in a colander. Throw spaghetti in a frying pan with braised hamsa, mix and warm well.
