2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Mackerel (Scomber scombrus) is one of the most widely consumed fish in the world. It is widespread and popular in our country because it is very affordable and hides a lot of taste and health benefits, about which we will try to tell you more.
Mackerel is a sea fish of the perch order. The Mackerel family includes about 16 species of mackerel, scattered in different parts and climatic zones of the world. In general, mackerel reaches 50 cm in length, weighing up to 1.5 - 1.7 kg in the rarest cases.
The record for the largest caught mackerel was achieved in Norway. The most common mackerel is in the Atlantic Ocean and related seas - the Baltic Sea, the Mediterranean and others. The Black Sea mackerel spends the winter in the Sea of Marmara, and near the Bulgarian shores can be seen in April-June. It is known as cirrhosis and returns again in September-January much more nourished and high quality.
Mackerel is a spindle-shaped fish with an aerodynamic shape. In our country the most common are the common mackerel and callos, which differ in patterns. In the case of common mackerel, strong stripes are visible in the upper part of the body with dots, which is not usual for the type of callos.
The flesh of the mackerel is dense, drier than some other fish and grayish in color with a well-defined dark inclusion on the lateral line. Meat is high in fat, which is higher in common mackerel. It has a characteristic and quite strong aroma of oily sea fish.
The trend for fish wealth is bad, including the mackerel population. In the Black Sea, it is one of the most endangered animals. Mackerel is one of the most important fish in the world and along with tuna and herring, it is one of the most widely consumed fish.
It was also one of the most important foods for the survival of ancient coastal and oceanic peoples in Europe. Catches of mackerel with nets in the Mediterranean and the Sea of Marmara were once extremely effective. To such an extent that some historians even call it the "horn of plenty" because of the large passages. Today, however, Black Sea mackerel is disappearing. Other types of mackerel include Spanish mackerel, king mackerel and Canadian mackerel.
Composition of mackerel
Mackerel is a source of a lot of protein and fat, which is abundant in fish caught in the winter in the northern regions. At 100 g mackerel has about 13 grams of fat, which automatically makes it one of the fattest fish. A portion of 100 g of mackerel contains about 18 g of protein, which is absorbed three times faster than the protein in beef, for example.
Although oily, mackerel is a low-calorie fish. The required daily dose of calories per person can be filled on average by as much as 700 g of mackerel. This popular type is a very important source of Omega-3 unsaturated fatty acids, and only small amounts of fat contain cholesterol.
In addition, it is rich in large doses of minerals - potassium, phosphorus, fluorine, sulfur, zinc, chlorine, sodium, as well as the whole spectrum of B vitamins. The highest concentration of vitamin B12 and vitamin PP.
100 g of Atlantic mackerel contains:
Calories: 205 Kcal Calories from fat: 125 Kcal; Fat: 13.9 g; Saturated fat: 3.3 g; Omega-3 fatty acids: 2.6 g; Cholesterol: 70 mg; Protein: 18.6 g; Sodium: 90 mg; Potassium: 314 mg; Iron: 1.6 mg.
Selection and storage of mackerel
On the market you can find mackerel in any condition - from freshly caught to frozen, whole, clean, without heads, only fillets; smoked, salted, preserved in vegetable oil or tomato sauce. Canned mackerel with its own sauce, with Greek sauce or the famous "Breakfast" and "Ropotamo" are widespread in our country.
If you choose fresh fish, look into its eyes and if they are very cloudy, do not buy it. Fresh fish always has a clear eye and emits a pleasant sea odor, not mud. Once mackerel is caught, it has the property of losing its luster, so you should look for fish with shiny and patterned skin.
Culinary application of mackerel
Mackerel is often present on our table because it is extremely easy to prepare and goes well with various ingredients. Mackerel can be prepared in any way - fried, grilled or baked, stewed, steamed. Larger mackerels are suitable for grilling, while smaller ones can be prepared with tomato sauce in the oven or another combination to your liking.
The taste of mackerel combines well with ingredients with high acidity - tomatoes, lemons and, accordingly, with more sour and sharp-tasting sauces. Any citrus fruit is suitable for the preparation of mackerel.
It is best not to freeze mackerel because it is an oily fish. However, if you want to cook frozen mackerel, it is important to note that you do not need to defrost it completely before subjecting it to culinary processing. Let it rest until it relaxes slightly and you can cut its bone. The half-thawed mackerel, grilled, becomes incredibly tasty, tender and juicy.
All you can do is season with salt, paprika and a little lemon juice. Mackerel, perch and tuna are considered to be substitutes for mackerel. Suitable drink to a dish with mackerel are wines like Chardonnay, Sauvignon Blanc.
Benefits of mackerel
Mackerel hides many great health benefits and beneficial properties. First of all, we must note that this type of fish is rich in omega-3 fatty acids, which have many benefits. They have a beneficial effect on the condition of the skin, the work of the heart, brain, nervous system, act preventively against many diseases, including Alzheimer's.
As a powerful antioxidant, Omega-3s help strengthen the body's cell membranes by neutralizing free electrons. These are radicals that can break through cell walls and disrupt their activity. This leads to a number of diseases, including cancer. To avoid this, it is important to eat appropriate products.
For people with asthma, regular consumption of roasted mackerel is recommended. Due to the unsaturated fatty acids in the composition of mackerel, it is a food that promotes the harmonious growth and development of children. It is also very useful for pregnant and breastfeeding women. For adolescents, mackerel is also an important food that can prevent an imbalance between the growth and development of internal organs.
B vitamins help with DNA synthesis and are involved in fat metabolism. If you turn it on regularly mackerel is your menu, you can regulate your blood sugar levels. In addition, this fish helps the digestive system and strengthens the nervous system. It has the ability to support the formation of hemoglobin and the saturation of the blood with oxygen.
The healthy fats in mackerel are important for our brain, skin and hair. Phosphorus in fish helps build many enzymes that drive the chemical reactions of cells. Again because of the phosphoric acids, which are the tissue of the human skeleton, mackerel is useful not only for children in whom the bone system is formed, but also adults, because over the years there are problems with the musculoskeletal system.
Recommended:
Mackerel - Properties And Health Benefits
In addition to its wonderful taste, mackerel also has many useful properties for the human body. In the places where she lives and is hunted, there are hundreds of ways to prepare it in combination with different products. Few people think about the benefits that this fish has for the body, most appreciate only its taste.
Horse Mackerel
Horse mackerel (Trachurus) are a genus of predatory fish that inhabit saltwater and usually move in passages. I belong to the family Carangidae. They can be found in the Pacific, Atlantic and Indian Oceans, as well as in their seas. Horse mackerel features a large head.
The Black Sea Mackerel And Two Species Of Sturgeon Have Disappeared From The Waters Of Bulgaria
The population of the Black Sea mackerel , which was located on the territory of the Black Sea, is already past. These are the words of the hydrobiologist and ichthyologist Pencho Pandakov, an expert, a member of the Balkanka Association. The hydrobiologist also notes that there is no other than mackerel two species of sturgeon who inhabited the waters of the Danube.
Eat Fresh Sprats For Vitamin A And Horse Mackerel For Vitamin D
Very often, when we are going to cook fish, we go to the nearest grocery store and buy frozen fish. Yes, it is much faster and more convenient! But like most frozen products / fruits, vegetables /, fish is much more useful fresh than in the frozen version.
Garum Sauce - A Delicacy Of Mackerel
Sauces made from fish guts, which are particularly dense, are preferred by chefs because of their flavor and nutritional value. This requires shrimp pate and anchovy sauce, for example. In Roman cuisine, sauces and fish products were held in high esteem.
