L’arigne è un pesce azzurro.
L’aringa raggiunge mediamente i 50 cm di lunghezza, ha un corpo fusiforme ricoperto di squame grandi e sottili che non arrivano alla testa.
VALORI NUTRIZIONALI
| Energia | 216,00kcal |
| Proteine | 16,50g |
| Lipidi | 16,70g |
| di cui omega 3 | 1,20g |
| Glucidi | 0,00g |
| Ferro | 1,10mg |
| Calcio | 57,00mg |
| Tiamina (B1) | 0,12 microg |
| Retinolo (vit A) | 12,00 microg |
| Acido Ascorbico (vit C) | tracce |
| Calciferolo (vit D) | 0,07microg |
L’ aringa è un pesce che può essere consumato anche crudo, purché si rispettino i principi di salubrità del prodotto pescato. L’agente patogeno che infesta le carni dell’aringa è l’anisakis; è un parassita che può colonizzare l’intestino dell’animale in vita e che post-morten migra verso le carni. Preventive measures to be taken are:
.- The immediate and accurate evisceration (removing the entrails without releasing the contents
- The temperature chilling.
Cold (-18°C) and hot (cooking) heat treatments result in the killing of any anisakis larvae.
Anisakidosis (or anisakiasis) is a disorder caused by anisakis, nematodes (worms) parasites capable of nesting in the walls of the stomach. The best way to prevent infestation is to avoid eating raw or undercooked fish.
Anisakis larvae can pose a twofold risk to humans:
- parasitosis (caused by ingestion of raw fish), allergic reaction
ARINGA WITH POLENTA
INGREDIENTS
4 smoked herring
1 tablespoon vinegar
2 glasses of extra virgin olive oil
peppercorns
parsley
4 slices of yellow polenta
Rice them and blanch them for five minutes in a saucepan with boiling water and a tablespoon of vinegar.
Remove them from the water, drain them well and put them to dry and cool on absorbent paper towels.
Pour the oil into a bowl and add the herring fillets, peppercorns and finely chopped parsley
Cover with foil and let rest in the refrigerator for at least a day.
Two hours before eating, remove from the fridge and serve accompanied by slices of toasted yellow polenta.
Another possible variant of herring is to grill the herring fillets before eating them, seasoning them with a drizzle of extra virgin olive oil and parsley.
Good appetite!!
Smoked herring can also be used in salads, as an appetizer, or as a starter or main course.
It goes well with vegetables such as cauliflower or red turnip and with vegetables such as onions and potatoes.
