Hoki fish: what is it good for and who is not suitable for. Svitlana Fus about the "king" of fishburgers. Exclusive

Recently, the previously unknown Hoki fish has become increasingly popular in culinary circles. Few people know that this particular species is used to make fishburgers in many establishments, because this fish has very few bones, which is very convenient for cafes and restaurants.

In an exclusive commentary for OBOZREVATEL, renowned Ukrainian nutritionist Svitlana Fus told us whether this fish is healthy and whether it should be added to the diet.

In terms of its chemical composition, fishing method, and quality, hoki is practically no different from hake and pollock. It contains a lot of protein (18-19 grams per 100 grams of product). Minerals include iodine, selenium, zinc, copper, chromium, and vitamins such as B12, PP, B1, and B2. The fish is a low-fat variety. The energy value per 100 g is 72 kcal.

There are no special contraindications for eating this fish. You should not eat it only if you have an individual intolerance to this product or an allergic reaction to it.

Hoki fish is an excellent source of protein, vitamins, and minerals. But it is low in fat. It is known that marine, oily fish is especially valuable because it contains omega 3 fatty acids, which are very beneficial for our body. Therefore, from the point of view of a source of fat, you should not rely on Hoki fish.

The nutritionist notes that fish can be cooked in a variety of ways: boiled, baked with vegetables, or cutlets.

Still, the main dish prepared with Hoki fish is a fishburger. And to try it, you don't need to go to a restaurant on purpose. You can make this dish at home.

The fish burger was prepared by the famous Ukrainian chef Yevhen Klopotenko. He shared the idea on his website. The dish is quite simple to prepare, extremely healthy, and tasty. In the original recipe, Yevhen uses pollock but notes that you can choose any other fish to taste.

Ingredients:

• fish fillet - 4 pcs.
• burger buns - 4 pcs
• lettuce leaves - 4 pcs
• cheese - 4 pcs
• sunflower oil - 2 tbsp
• salt and pepper - to taste

Ingredients for the tartar sauce:

• eggs - 2 pcs.
• mustard - 1/2 tsp
• pickles - 2 pcs
• sunflower oil - 125-150 ml
• lemon - 0.5 pcs
• salt and pepper - to taste

Method of preparation:

1. Defrost the fish fillet.

2. Blot off excess moisture.

3. Make the minced meat. Season with salt and pepper to taste, mix, and beat well.

4. Form the patties into buns, put them on parchment, and place them in the freezer for 1 hour. This is to make them hold their shape better.

5. Prepare the sauce: separate the yolks and whisk with mustard, a pinch of salt and pepper, and 1 tablespoon of lemon juice. When the mass becomes homogeneous, pour in a thin stream of 125-150 ml of sunflower oil, continuing to whisk the sauce. Dice 2 pickles into very small cubes and add to the sauce.

6. Take the fish cakes out of the freezer.

7. Heat a frying pan with sunflower oil and a frying pan with 2 tbsp of sunflower oil and fry the fishcakes on both sides for a few minutes.

8. Cut the burger buns into 2 pieces lengthwise. Spread the tartar sauce on each half of the bun.

9. Put washed and dried lettuce leaves on top of one half of the bun. Put the fish cutlet on it, then the cheese.

10. Cover each fishburger with a second bun.