INTRODUCTION TO MACKEREL

Introduction to mackerel:

There are many species of Mackerel, but it is the real Mackerel caught in the Atlantic and the Mediterranean. Varieties include the whitehead mackerel (or Spanish mackerel), the bamboo mackerel (also known as horse mackerel), the California bluefish, the amber fish and the pompano of the American and south Asian waters. Mackerel is a fat, dark fish, so it's good for BBQ, okay? Roast, smoke, or grill. It can be cooked with white wine or eaten raw with lemon juice or similar acid to preserve its delicacy. Mackerel is available throughout the year.

Mackerel is a kind of migratory fish in the ocean. In summer, groups swim offshore to reproduce, eggs. China's coastal areas and the Pacific Ocean are distributed.

Nutrition analysis of mackerel:

1. Mackerel is a kind of food with high protein, low fat and easy to be absorbed by human body;

2. Mackerel also contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and EPA has the functions of expanding blood vessels and preventing blood clotting; DHA plays an important role in the growth and development of brain cells, especially brain nerve conduction and synapses.

Mackerel supplementary information:

1. Mackerel and Spanish mackerel are similar in size, different from each other in that their eyes are generally wide, their body sides are blue-black stripes, their tail stalks are short and thin, and their dorsal and anal fins are separated by a large distance.

2. The meat is high in histamine, which is easy to produce histamine when stored improperly, and may cause allergic food poisoning after eating.

Suitable for people:

Common people are edible, especially suitable for people suffering from gastrointestinal diseases, lung fatigue deficiency and neurasthenia.