Yebo, ngokujwayelekile, zonke izizwe zasolwandle azifani nempilo enomusa kuphela, kodwa futhi zijabule. Izinhlanzi zasolwandle nazo zicebile iodine, manganese, ithusi, i-zinc, insimbi, ama-phosphorus amakhemikhali adingekayo ekusetshenzisweni komzimba okuvamile. Ine-vitamin D eningi, okudingekayo ekukhuleni okujwayelekile nokubunjwa kwamathambo. Inhlanzi iyadingeka ngempela emsebenzini omuhle wengqondo kanye nesistimu yezinzwa, futhi inezinye izakhiwo eziwusizo zomzimba womuntu. Kubantwana kanye nabantu abakhuluphele, izinhlanzi ezinamafutha ezinjenge-cod, hake, flounder, njll ziwusizo. Kodwa ekuvimbeleni izifo ze-cardiovascular diseases izinhlobo ezinamafutha ziyasebenza kakhulu: ama-sardine, u-herring, i-saumon, njll.
Uphi i-herring engcono, i-sardine ne-saumoni?
Uphi i-sardine?
Ama-sardine angamaMedithera ne-Atlantic, kodwa okuhle kunazo zonke emhlabeni kukhona "isiFulentshi". Izinga le-sardine ngumuntu oneminyaka emibili ubudala, okwamanje okwenza ukuba adle iplantiki kanye nezinhlanzi ngokulingana no-20 cm. Ngentwasahlobo, bayabamba ikakhulukazi i-sardine, kodwa labo abanesithakazelo ezinhlanzi ezinkulu ngamafutha amanoni, baqhubeka 'bexosha' ukubamba kwekwindla . Ama-sardine angenziwa othosiwe, angenakheni, adle ama-salted noma aqoshiwe. Kukholelwa ukuthi ama-sardine wangempela ekheniwe akwenziwa eFrance: alulawa, kanti izinongo namafutha omnqumo ziyanezelwa. Kungenzeka futhi ukulondoloza ama-sardine ngewayini elimhlophe nelamula, ne-tomato sauce nezinongo. Okusemathinini. Ama-sardine avame ukukhonzwa njengesidlo esihlukile, nakuba kungenzeka ukuwafaka nge-caviar yemifino. Ama-sardine nama-utamatisi namazambane abilisiwe azoba kuhle kakhulu.
Isiliva yesiNorway
Izikhathi zishintsha, futhi uma kungakadluli isikhathi eside umbono we-herring omuhle wawuhlotshaniswa negama elithi "Ivasi", namuhla isilwane esingcono kakhulu isiNorway. Kubonakala sengathi yiyo yonke into njalo futhi yonke indawo, kodwa uhlobo lwe-herring, isikhathi esikhethekile nendlela yokuvuna kwenza kube okuyingqayizivele. Endaweni yethu evela eNorway, le nhlanzi yafika eminyakeni eyikhulu edlule. Futhi kuhle ukuthi ilungele ukusetshenziswa - emva kokulumbisa i-barrel. Futhi kuyinto enhle, futhi enobungane. Okumnandi kakhulu - ngo-September-Okthoba kubanjwe. Futhi ukuqala kwenkathi yokudoba kugubha njengeholide lesizwe.
Uma ngokufanele ukubizwa ngokuthi i-homeland ye-herring, okungenani iDenmark ne-Holland bathi, khona-ke kwakuseNorway ukuthi yayilungiselelwe futhi igcinwe. Lapha futhi manje enye yezindlela zomhlaba ezihle kakhulu zokuguqula izinguquko zilungiswa - u-fresh-frozen herring "Mathieu". Ukulungiswa kwalolu khekhelo olukhethekile lwezinhlanzi sekuyisikhathi eside besebenzisa iminyaka emithathu, isingeniso "esingenasiphundu" esabizwa ngokuthi i-maatjessharing (ngokwezwi nezwi - "intombazane-herring"). Ukubaluleka kwalo ukuthi kuvunwa ngokoqobo emaminithini angu-20 emva kokubamba: abahamba ngomgwaqo eNorway badonsela ngqo esihlahleni. Futhi ngokushesha usondla kumthumeli. I-Herring engahlangabezani nesilinganiso esicacile ilahlwa ngokuzenzakalelayo futhi ingangeni ekuqhutshweni okuqhubekayo. Yingakho ekupheleni kwendlela yayo encane yokukhiqiza, kutholakala umphumela omuhle kakhulu - izibopho ezintsha ze-herring zingena ezigayini zepulasitiki, zigcwala i-brine futhi zanda iqhwa ngesikhathi sokushisa ezingaphansi kwe-30C. Futhi akukho izithasiselo kanye nokulondolozwa kwemvelo! Kuleli fomu, linikezwa abathengi.
Amanye ama-gourmets akholelwa ukuthi u-herring ozithandayo "ngaphansi kwejazi" ukuhlambalaza u-herring: ukunambitheka kweqiniso kwe-herring kule vinaigrette kulahlekile. Emazweni aseScandinavia, umthandi wangempela uyidla ngaphandle kwesinkwa no-anyanisi, ngokumane eqoqa izibopho ezihlutshiwe ngomsila bese ephonsa ikhanda. Kuze kube manje, abadobi baseNorway banikeza ukunambitheka okumnandi kwamakhansela omakhelwane aseDanes naseDashi. Futhi nakuba banamasheya okwanele, lokhu kuhlonishwa ngokukhethekile. Sithemba ukuthi kuzosifinyelela maduzane.
Umngane wami, i-salmon!
I-fjord-cut cutline yaseNorway ngamanzi abandayo futhi acacile yindawo enhle yokukhiqiza enye inhlanzi - i-salmon. Ukubamba iqhaza kuqala ngemuva kokuba inhlanzi ibe nesisindo samakhilogremu amathathu kuya kweziyisithupha. I-Salmon isheshe iphathwe ukwelashwa okushisa. Futhi kuhle akupheki kuphela.
I-Herring nama-apula ngesiNorway
Uzodinga: 150 g i-fillet i-herring e-salted; 2 apula aluhlaza; Amaqanda aZ; 50 g yemayonnaise; 0,5 izinhloko ze-anyanisi; usawoti ukunambitha.
Okufanele ukwenze:
I-Herring fillet cishe amahora angu-2-3 ngaphambi kokupheka ugcobe ubisi noma itiye. Ama-apula anqunywe ngesigamu, asuse umgogodla kanye nengxenye ye-pulp - kufanele ube ne-peel kanye nohlaka olungama-5-7 mm obukhulu. Izibopho ezincane zome kancane nge-napkin, zihlukaniswe zibe yizicucu ezincane. Amaqanda amabili abilisiwe kanzima kanye nosawoti wama-apula ahlaba kahle ngommese, mix and season with imayonnaise. Ngenyama enobisi, gcwalisa isigamu sama-apula. Okuphezulu ngeqanda eliphekiwe eliphekiwe.