Mackerel: benefits and harms to the body

Mackerel is familiar to many people. She is a regular guest at the holiday tables. It is also used as an ingredient for other dishes. This is a unique fish that has many beneficial properties.

What does mackerel look like and where is it found?

Mackerel is a schooling and heat-loving fish that belongs to the Mackerel family. Normal water temperature for her is 10–20 degrees. Body length can reach 60 cm, and weight - 1.5 kg. The body is elongated and covered with small scales. The back is blue-green and decorated with black stripes. Mackerels gather in flocks, which consist of individuals of the same size.

Mackerel differs from other fish in the absence of a swimming bladder. She spends the winter at a depth of about 200 m, at which time she almost completely stops eating and maintains a sedentary lifestyle. With the advent of spring, this fish moves to the shore for spawning. For one period, mackerel can lay more than 400,000 eggs. Life expectancy is 17 years.

Mackerel is one of the most common fish on the planet. She lives in many reservoirs - from the Black Sea to the North. Especially large numbers of fish live off the west coast of Ireland. They can also be found off the coast of North America, and during the summer migration period they even enter the Barents Sea.

Kinds

There are a large number of mackerel species, among which one can distinguish several of the most common:

1. Australian It is found in the Pacific Ocean - from the coast of China to Australia. The average body length does not exceed 50 cm. It has a yellow-green color and dark stripes on the back. Individuals living near Australia live an average of 8 years, but some can live up to 20 years. Fish off the coast of Japan live on average 6 years.
2. Japanese (Far Eastern). Widely distributed near the Kuril Islands. The optimum water temperature for her is 27 degrees. During the migration period, it can expand its habitat, conquering warmer waters. The body is oblong, has a silver-blue color. Dark stripes are located on the sides and on the back. They gather in flocks already in the first year of life, when the body reaches a length of 3-4 cm. Spawning begins in early spring and lasts until mid-summer. During this time, females can lay up to 60,000 eggs.
3. African. Previously, this species was considered a subspecies of the Japanese, but recently it has become independent. African mackerel lives in the Atlantic Ocean and the Black Sea. Also found in large numbers in the Canary Islands. African mackerel is unique in that it can be collected in schools with other species. The period of puberty comes after 2 years of life. The spawning period begins in early June at night. For one spawning, females can lay hundreds of thousands of eggs.
4. Atlantic. It has an oblong body 60 cm in length. The tint is blue-green with black stripes and spots on the back. Lives on the coast of Iceland, in the North Sea and on the coast of the Canary Islands. During the spawning period, it can jerk up to 80 km / h.These jerks create a characteristic noise that attracts anglers and predators. Spawning occurs in the summer, females have time to lay up to 500,000 eggs. As soon as the water temperature drops to 10 degrees, the fish begins to migrate to warmer waters. Individuals can live up to 18 years.

What is the difference between mackerel and mackerel

People mistakenly classify king mackerel as mackerel, but this is a separate genus. You can distinguish mackerel from mackerel by the color of the body. Mackerel has a blue and white color with a dark blue back, on which there are dark stripes of a bluish tint. The average body length of the mackerel is longer and can reach 1.5 m.

This fish lives in the Atlantic Ocean, along the coast of North and South America. Spawning lasts from spring to mid-autumn in the Gulf of Mexico at great depths - up to 200 m. During this period, females have time to lay more than 2 million eggs. Life expectancy is 32 years.

Pacific mackerel outwardly resembles Japanese mackerel, but has a slightly different shade and large size. Body color is blue-green, with dark spots and dots across the surface. The size of individuals can reach up to 1 m.

Spawning lasts from spring to mid-autumn, which intersects with the spawning period of Japanese mackerel. For this reason, both species often fall into fishing nets, which can lead to incorrect product labeling.

Composition and calorie content

Per 100 g of fish:

• 18 g of protein;
• 13 g of fat;
• 67.5 g of water;
• 0 g of carbohydrates.

In autumn, the percentage of fat in fish can rise to a maximum of 30 g per 100 g. Omega-3 and omega-6 acids are found in large quantities in meat. Also, the fish is rich in iodine, phosphorus, sodium and many vitamins, has amino acids in its chemical composition.

What is good for mackerel

General benefit

Due to the lack of carbohydrates, mackerel is easily absorbed by the body. Saturated fats also contribute to this. The minerals and amino acids that make up the fish not only strengthen blood vessels, but also inhibit the development of cardiovascular diseases.

The substances contained in mackerel have a positive effect on brain activity, soothe most disorders of the nervous system, and normalize the level of hemoglobin and cholesterol in the blood. Omega-3 prevents the development of cancer and blood clots.

Calcium and vitamin E have a beneficial effect on hair, skin, teeth and are the prevention of certain joint diseases.

Mackerel is also rich in iodine, which is why it is useful for people suffering from problems with the thyroid gland.

For women

A large amount of phosphorus helps to improve the functions of the musculoskeletal system. If you eat mackerel, you can lower your blood sugar. It also strengthens the immune system, lowers blood pressure. Women who ate mackerel often noted that their memory began to work better. Vitamin E promotes collagen formation. A large amount of this vitamin makes the skin beautiful and soft.

For men

Men appreciate mackerel for zinc and selenium, which it contains. These minerals play an important role in the formation of the male hormone called testosterone. Omega acids increase potency, which favorably affects procreation.

During pregnancy

Doctors recommend that pregnant women consume large amounts of vitamin E. It is just part of the mackerel. A deficiency in this vitamin can cause skin and hair problems. Vitamins omega-3 and omega-6 are responsible for the normal formation of brain tissue. They also increase the body's ability to counteract external influences. Pregnant women are advised to consume boiled mackerel as often as possible.

When breastfeeding

Mackerel is equally useful for nursing mothers, as it promotes lactation. Vitamin D contributes to the proper development of the child’s bone and muscle system. Its deficiency can cause many diseases, among which rickets and vitamin deficiency.

For kids

Mackerel is very useful for children. It prevents an imbalance between the growth and development of internal organs, which often manifests itself in adolescence. Substances that are in fish allow children to grow and develop harmoniously, so it must be included in their diet.

When losing weight

Despite the fact that this fish is oily, it is recommended for use by losing weight people. Do not forget that the process of losing weight is not only to lose extra pounds, but also to destroy excess calories. This is a kind of “reset”, in which the consumed foods begin to saturate the body with useful substances, which leads to an improvement in general condition and health. Since mackerel contains an almost complete set of essential substances, it often becomes an ingredient in diet foods.

The benefits and harms of smoked mackerel

Smoked mackerel is a very popular treat. She is often bought at the festive table. Such a fish has a pleasant smell and a special taste that goes well with any vegetables and side dishes. It has several advantages, but it is not without drawbacks.

After smoking, mackerel retains its positive qualities, but becomes more high-calorie, so when you diet, you need to delete it from the list or use it in very limited quantities. Among the positive qualities:

• increases hemoglobin;
• improves metabolism and the digestive tract;
• positive effect on the nervous system;
• improves mood and allows people to cope with depression;
• prevents the formation of blood clots, strengthens the heart and blood vessels;
• strengthens the immune system, promotes cell regeneration;
• increases concentration and improves memory.

Cold smoked fish is most useful for eating, as it retains more elements that are "killed" by heat treatment. But hot smoked fish is not at all harmful, it is just a little less useful.

Despite this list of positive properties, it has a number of disadvantages. Smoked fish is contraindicated for people suffering from hypertension and any impaired kidney function. It improves the digestive tract, but this applies only to healthy people. If a person has problems with the stomach or intestines, then it is undesirable to use the product.

Also, you can not eat the skin, as it absorbs many carcinogens. If smoking was used liquid smoke, then the fish can be poisoned with phenol. Therefore, for the preparation of smoked meats, it is better to use a real smokehouse. This will guarantee the absence of many harmful substances.

Also, do not forget that smoking increases the calorie content of fish. If you regularly eat it, you can noticeably get fat. Approximately 215 kcal per 100 g of hot smoked mackerel and no more than 150 kcal per cold.

Experts recommend eating smoked fish a maximum of 1-2 times a week. For one meal, they recommend eating no more than 100 g of fish.

Is salted and pickled mackerel healthy?

The calorie content of salted mackerel is approximately 200 kcal per 100 g of product. She, like smoked, does not lose useful substances during cooking, but is contraindicated for use by people with kidney, liver problems.

The calorie content of pickled mackerel is low - 130–140 kcal. It can be bought ready-made or cooked at home yourself. Home-made marinating fish is tastier and retains all the nutrients. But it is worth remembering that acetic acid is used in the process of pickling, so it should be excluded from the diet for people suffering from diseases of the digestive tract. Excess acids will negatively affect their body.

Is it possible to eat mackerel caviar

On the shelves of mackerel gets without caviar. The fact is that commercial fishing is carried out far from spawning points, so she manages to spawn before she is caught. And this has its plus: industrial catch only grows annually, but does not affect the number of fish. Therefore, people have no opportunity to taste caviar.But people from East Asia actively eat it, making pasta and other dishes from it.

Mackerel in medicine

Mackerel is prepared by any means, so it can be eaten even by people with gastritis, diabetes and pancreatitis. But there are some limitations that are caused by the specifics of the disease.

With diabetes

People with diabetes can eat fish that live only in cold waters. Therefore, they should give preference to Atlantic mackerel.

Important: the mackerel glycemic index is 0 units.

With pancreatitis

Pancreatitis imposes many restrictions on the diet. First of all, people should exclude any fatty foods in order to avoid exacerbation of the disease. Mackerel itself is quite oily, but in moderation it can be eaten, with the exception of salted and smoked. Also, you can’t buy fish in the fall - before winter, it feeds fat.

With gastritis

People with gastritis should also not eat fatty or smoked fish. They should prefer boiled mackerel or cooked in a slow cooker with vegetables.

With gout

For people with gout, mackerel will be especially beneficial. To strengthen joints and ligaments, people need vitamin F, which is found in large quantities in mackerel. It has an anti-inflammatory effect and has a positive effect on joints.

For the liver

People with liver disease need a special diet with a limited intake of sodium. In mackerel, this element is present, so you need to minimize the use of this fish. It is also forbidden to eat salted and smoked products.

Harm and contraindications

Like any other product, mackerel can be both beneficial and harmful. For example, for some people there is an individual intolerance to fish and seafood, which can result in a severe allergy. This also applies to mackerel, so before eating you need to make sure that there is no allergy to this fish.

Also, it is not recommended for use by people with diseases of the kidneys, intestines and liver. Doctors do not advise pregnant women and children to use large types of mackerel, since they are able to accumulate heavy metals in the body. For older people, the use of mackerel should be minimized. Salted fish is contraindicated in people with kidney disease. Cooking and baking are the best cooking options. They allow you to save more useful components. Smoked fish should be consumed in limited quantities.

For children, there is a daily intake of mackerel. Up to 5 years, you can give one piece per day, no more than twice a week, up to 12 - one piece 2-3 times a week, from 12 and older - a piece up to 5 times a week.

How to choose and store

In order not to harm the health of poor-quality products, you need to be able to choose the right fish. You can determine if it is fresh by the following parameters:

• shiny but not matte skin;
• elastic gills;
• clean eyes;
• lack of dents on the body of the fish, elastic consistency;
• moist shine and transparent fillet consistency.

People who should not eat fatty foods can only buy mackerel in the spring. During this period, it has the lowest fat content. In autumn, fish is stored in fat before wintering, so its concentration is much higher.

Smoked mackerel should be golden brown with dense meat. Also, the smell of smoke is a sign of product quality. If there are traces of mesh or pallets on hot smoked fish, then it is definitely fresh. Such traces indicate that natural methods were used for smoking.

Cold smoked fish is prepared in another way. It is suspended in the upper part of the smokehouse, so there are no traces of the grate on the body. Low-quality cold-smoked fish is easy to identify, as producers often try to hide product flaws with a strong smell. Normal fish should have a moderate aroma.

It is best to eat fresh fish. She can lie in the refrigerator for a day. But if for some reason there is no possibility to cook it during this period, it is necessary to freeze it. Temperature differences for mackerel are unacceptable, so you can freeze only once. Frozen, it can be stored for up to 3 months, salted for a week, at a temperature of 3 to 7 degrees. Pickled can also lie in the refrigerator for a week, but if there was onion in the marinade, then the shelf life is reduced to 2 days.

Is it possible to freeze smoked mackerel

Smoked fish can also be frozen, but there are nuances that must be taken into account. For example, cold-smoked frozen fish is best stored because it has less moisture.

Each carcass of cold smoked fish must be wrapped in foil or paper, then put on a wire rack and put in the freezer. From time to time it will be necessary to open the freezer to provide access to fresh air. At temperatures from -5 to -1 degrees, it can last up to two months.

For 3 months, a fish packed in a vacuum bag will lie in the freezer. This method can be used for mackerel both cold smoked and hot. The fish must be cut into pieces and put into bags. After that, you need to pump out air from the bags and place them in the freezer.

How to clean mackerel

It refers to a small percentage of fish, which almost do not need to be cleaned, since it does not have scales. Instead, her skin is covered with soft skin, which softens even more when cooked. But you still can’t eat the skin, it is able to accumulate harmful substances. Also in the fish there are no small bones, and large ones are removed without any problems.

Cleaning takes place in several simple steps. First you need to separate your head. It is much easier to do this if you use scissors instead of a knife. Then you need to remove the internal organs. Inside the meat is covered with a black film, it is also important to clean it, otherwise the dish will give bitterness. In the end, it remains to rinse the fish under running water.

It is not necessary to peel before preparing the mackerel, but if necessary, this is done simply. It is enough to make an incision anywhere and slowly tighten the skin.

It is easy to get only the fillet, dividing the fish into two parts along the body. After that, you need to remove the ridge and the remaining bones.

How to cook mackerel delicious: recipes

There are many ways to cook mackerel. Each recipe is unique in its own way and gives a unique taste.

In the oven

The fish has a pronounced taste and smell, so when you add even a few additional ingredients, the output will be a great dish. One of the most successful options for baking fish is to cook it in the oven with the filling. It will be an excellent dish for any table and will appeal to even the most capricious guests.

For cooking you will need:

• mackerel;
• three onions;
• six potatoes;
• two large carrots;
• one lemon;
• greens;
• salt / spices;
• a few cloves of garlic;
• 200 g of mushrooms.

Mackerel must be cleaned, washed, get rid of the gills, then add salt and pepper. Fry onion sliced ​​in half rings until soft. Grind carrots on a coarse grater. As soon as the onion softens, add carrots to it and simmer until tender. Potatoes cut into rings. Now you need a lemon. Squeeze the juice from one half, and cut the other into half rings.

Wrap the mackerel in foil so that there is a hole for the fish. Now it can be stuffed, first adding part of the frying of carrots with onions, then a layer of lemon, then the remaining frying. Potatoes and mushrooms should be salt, pour lemon juice and put on a baking sheet. At a temperature of 180 degrees, the fish will be ready for 20-30 minutes.

In the pan

Juicy fried mackerel will be a great addition to any dinner or lunch. One of the best recipes is mackerel in a pan with onions and mayonnaise. The recipe allows you to hide the strong smell that is inherent in this fish.

For cooking you will need:

• mackerel;
• two medium onions;
• 100 g of flour;
• sunflower oil;
• salt / spices;
• mayonnaise to taste.

First you need to clean the fish without touching the bones. Cut the carcass into small pieces - about 2-3 cm, put in a deep bowl and sprinkle with spices. A good addition to the taste of fish is caraway and paprika. Add salt to the same bowl. Mix everything thoroughly and leave for 40-50 minutes.

Cut onions into rings and fry in a pan. Once it is ready, put it in a bowl, and fry the mackerel in the same oil. Each piece of fish is important to thoroughly roll in flour and fry in a pan until cooked. It usually takes 5 minutes on one side. When the fish is thoroughly fried, grease its top with mayonnaise without removing it from the heat. Then add the onion, cover the pan and leave to simmer for another 10 minutes.

In a slow cooker

Mackerel cooked in a slow cooker is not only tasty, but also fast, and also very useful. You can use this recipe to cook absolutely any fish. Fillet prepared in this way will be incredibly tender and juicy, and most importantly - will not lose its beneficial qualities.

You will need these ingredients:

• mackerel;
• tomato;
• sunflower oil;
• carrot;
• one onion head;
• sour cream;
• salt / spices.

Peeled fish should be cut into small pieces. Grate the carrots and finely chop the onion. Cook onion mixed with carrots in the “Baking” mode until a blush appears. Put half the frying on a plate. Grate fish pieces with salt and spices, then put on a plate with a fry. Top with fish sour cream and lay out the second half of the frying. Cut the tomatoes into thin slices, salt and put the greens on top. Cooking in the "Extinguishing" mode takes about an hour.

In the microwave

This is the easiest way to cook fish. To do this, you will need:

• mackerel - 2 pcs.;
• Provencal herbs - 10-15 g;
• lemon - 1 pc.;
• onions - 1 pc.

Fish should be cleaned and thoroughly washed. Cut the onion into rings and lay on the bottom of a large ceramic bowl. Cut the fish into thick slices of 4-5 cm and put on the onion rings. Sprinkle with salt and Provencal herbs (you can use any other spices), then squeeze the juice out of half a lemon, and cut the other half into half rings. If the fish is dry, you can add some water. After all, mix thoroughly and cook in the microwave at maximum power for 5 minutes.

In the smokehouse

Smoked mackerel is a very delicious delicacy. But you can never be sure of the quality of store products. Therefore, you can try to smoke fish yourself. Smoked mackerel cooked at home is even tastier than a store.

For smoking, fresh medium-sized fish are suitable. You can choose frozen carcasses, but they should be without ice crust.

If you use plum or apple trees sawdust when smoking, then the finished fish will be incredibly tasty and mouth-watering. Sawdust should be laid at the bottom of the smokehouse. You can spray them with water already in the smokehouse, but it is better to soak them in advance so that they give more smoke. Install a pallet above the sawdust, which usually comes with smokehouses. It serves to collect dripping fat from fish.

Put the fish on the grill, close the lid and move the entire structure to a fire. The process takes an average of 30 minutes. Time needs to be noted from the moment the first smoke begins to come out from the smokehouse - this indicates that it has filled all the internal space.

On the grill

Typically, a picnic menu consists of meat. Vegetables cooked on the grill are also very tasty. They cook fish even less often, and in vain, because the result will delight even the most fastidious people to food. Mackerel contains few bones, which is why it is ideal for cooking on the grill.

First you need to marinate the fish. Do not keep it in spices from the evening, 60–90 minutes will be enough. To prepare mackerel on the grill you will need:

• mackerel - 2 pcs.;
• olive oil - 3 tbsp .;
• spices to taste;
• black pepper - 1 tsp;
• salt - 1 tsp

Clean the fish, grease the inside with pre-mixed spices, pepper and salt.Now sprinkle with spices outside. So that they stick well, you need to grease the fish with vegetable oil. After that, leave to marinate.

The grill grill also needs to be greased with oil so that the fish does not stick. Water will also be required as the fat will drip into the fire and catch fire. It is also important to ensure that the heat is not strong, and the fish has time to bake inside. It needs to be turned over regularly. After 20 minutes you can serve.

Grilled

Grilling mackerel is easy. First, the fish must be thoroughly cleaned, then, after making an incision along the abdomen, carefully pull out the ridge, trying not to violate the integrity and paying special attention to small bones. The result is a clean fillet on the skin. If the fish was frozen, the filet should thaw completely, after which you can proceed to the next step - sprinkle with spices. This is a matter of taste, where everyone will choose the best option for themselves.

Now you can put the fillet on the grill and fry at a temperature of 180 degrees for 10 minutes.

In a double boiler

Steamed fish retains the maximum amount of nutrients. For cooking you will need:

• mackerel - 1 kg;
• lemon - 1 pc.;
• salt / spices.

Cleaned fish should be left to dry for a while. Then squeeze the juice of one lemon and pour them fish inside and out. If the fish is large, it is better to cut it into several pieces. Each of them salt, pepper and add spices. Then put in a double boiler and cook for 30 minutes.

How to pickle

A simple procedure that does not take much time. The following ingredients will be required:

• mackerel;
• salt - 3 tbsp .;
• sugar - 1 tbsp;
• bay leaf - 3 pcs.;
• black pepper peas - 3 pcs.

Fish should be washed and gutted thoroughly. Pour one spoonful of salt, pepper and crushed bay leaf into the bottom of the container. Mix the rest of the salt with sugar and grate the fish thoroughly inside and out. Close the container tightly and refrigerate for 2-3 days. Before serving, fish should be washed.

What can be prepared from mackerel: recipes

In addition to a huge number of ways to cook this fish, there are many other dishes in which mackerel acts as the main ingredient.

Salad

Products:

• baked mackerel - 3 pieces;
• onions - 1 pc.;
• apple cider vinegar - 2 tbsp;
• hard cheese - 100 g;
• salt pepper;
• egg - 3 pcs.;
• mayonnaise;
• greens.

Cut the onion into rings. To make the salad look more impressive, you can use red or blue bulbs. Transfer the onion into a deep container and marinate in apple cider vinegar. Cut greens and grate cheese. Remove the bones from the pieces of fish and knead the filet. Boil eggs and pass through a grater, mix with cheese, add salt and pepper. Top with onions, fish and greens. Mix thoroughly, season with mayonnaise. At the end, for decoration, you can add a few whole branches of parsley.

Roll

For the roll you will need:

• mackerel - 600 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• egg - 1 pc.;
• gelatin - 2 tsp;
• sunflower oil - 3 tbsp .;
• salt / pepper - to taste.

Finely chop the onion, put on the fry. Grate carrots on a coarse grater, mix with onions, add salt, pepper and mix thoroughly. Cook the egg and grate it on a coarse grater.

Wash the cleaned fish, cut along, pull out the ridge and check the filet for bones. Pepper the finished filet, salt and put on cling film. Fry the onion and carrot in a uniform layer, sprinkle with egg on top. Gently roll the roll and wrap it several times with cling film. Then cook the workpiece for 30 minutes. After that, let it cool and put in the refrigerator for the night.

Soup

For soup you will need:

• mackerel - 1 pc.;
• water - 3 l;
• carrots - 1 pc.;
• onions - 1 pc.;
• potatoes - 5 pcs.;
• salt / pepper - to taste.

Put water on fire and bring to a boil. While the water is boiling, prepare the fish. For the soup you will need a filet without skin and bones. Cut the prepared pulp into medium pieces.

Fry from onions and carrots, cut potatoes into cubes. As soon as the water boils, add potatoes.As soon as it boils a little, add the frying, salt and pepper and leave the soup for another 10 minutes. Now add the mackerel fillet and cook the soup for another 10 minutes. The finished dish can be decorated with greens.

Cutlets

Products:

• mackerel - 1 kg;
• onions - 2 pcs.;
• loaf - 4 slices;
• garlic - 1 head;
• egg - 1 pc.;
• potatoes - 1 pc.;
• milk - 1 cup;
• spice;
• a pinch of soda;
• vegetable oil - 1 tablespoon

Clean and separate the fish fillet. Soak the baton in milk for 10 minutes. Mackerel with onions, garlic and long loaf mince. Pour the resulting mass into a deep dish and add soda, egg, spices and vegetable oil. Make balls from minced meat and break them into flour. Put the patties in a pan and fry until golden brown on both sides.

Pate

Products:

• mackerel - 1 pc.;
• red onion - 1 pc.;
• pickled cucumber - 1 pc.;
• garlic - 1 clove;
• mustard - 1 tsp;
• parsley;
• yogurt - 2 tbsp .;
• salt pepper.

Separate the fillets from the bones, transfer to a bowl and knead thoroughly with a fork. Chop onion and cucumber very finely, squeeze the garlic, add the remaining ingredients and mix thoroughly. If large pieces of cucumber or onion come across, you need to grind them. Put the prepared paste in the refrigerator for several hours.

Suguday

Products:

• mackerel - 1 pc.;
• onions - 3 pcs.;
• sugar - 1 tbsp;
• salt - 3 tbsp .;
• oil - 0.5 cups;
• vinegar - 0.5 cups;
• water - 1 cup;
• Bay leaf;
• spices / salt;
• greens.

Wash the fish, remove the black film from the abdomen and cut into pieces. Put a layer of fish in the container, then a layer of sugar, salt and pepper. Top with onions, bay leaves and dill. On top is another layer of fish and again in that sequence of spices with onions.

Mix vinegar with water and oil, pour fish with this mixture, close the container tightly and refrigerate.

Barbecue

Products:

• mackerel - 1 pc.;
• garlic - 1 head;
• vinegar - 4 tbsp;
• sugar - 1 tbsp;
• vegetable oil - 4 tbsp;
• salt / spices to taste.

Clean the fish, gut it, do not remove the head. Rub the carcass thoroughly with spices inside and out. Pass the garlic through a press, mix with butter and sugar. Coat the fish outside with the resulting mixture. Leave it for 60 minutes for pickling.

Ready fish strung on a skewer and bake on each side for 15 minutes. Serve with vegetables.

Is it possible to eat raw mackerel

Conflicting information can be found on the Internet as to whether raw mackerel can be eaten. Someone says that it’s even useful, others assure that it is absolutely impossible. For most people living in the post-Soviet space, raw fish dishes are a curiosity. They are used to the fact that fish can be fried, boiled. It is not only tastier, but also safer. There is some truth to this. Fish that have not undergone heat treatment can be dangerous for humans, because it often becomes a source of dangerous parasites and various intestinal infections. This also applies to mackerel. It contains parasites that can pose a serious danger to human health:

1. Siberian fluke. It can grow up to 2 cm in length.
2. Anisacidosis
3. Ligulosis It can grow up to 100 cm.
4. Nanofietosis. This is the smallest parasite that lives in marine fish.
5. The tape is wide. Grows up to 5 cm.
6. Metagonymosis.

Each helminth has its own unique shape, appearance and life cycle. They live not only in the insides of the fish, but also in the meat itself. It is very easy to get infected with them, because some are not visible to the naked eye.

Anisakides are the most dangerous to humans. Most often, marine and ocean fish are infected with these parasites. They reach a length of 5 cm, have an elongated body. They learned to survive even at low temperatures, so they can only be destroyed by heat treatment.

Parasites living in mackerel can cause many serious diseases:

1. Anisacidosis The cause of the disease is the anisakide larvae, which enter the human body along with raw fish. Symptoms of infection are similar to appendicitis, which often causes unnecessary surgery. If the larvae are not detected in time and appropriate measures are not taken, there is a risk of dying from internal bleeding.
2. Ligulosis Called by a tapeworm. Symptoms of infection are intoxication, which manifests itself in the form of nausea, vomiting, diarrhea. In infected people, the temperature jumps sharply. Once in the body, the worm remains in the intestines and continues to feed.
3. Diphyllobothriasis. The causative agent of this disease is a wide ribbon. This is the largest parasite living in fish. Often this disease causes anemia.
4. Dioctophimosis. This parasite infects the kidneys, and you can get rid of it only with surgical intervention. Drug treatment does not exist.
5. Opisthorchiasis. Caused by various parasites living in mackerel. The disease affects the liver, pancreas, and in some cases the gall bladder.

Given the high probability of infection with parasites, raw mackerel is not recommended. You can identify infected fish by an unpleasant odor, clammy skin. If the meat is easily falling apart, it means that it has long been infected with parasites, and they violated the structure of muscle tissue. Also, infected fish usually have a bloated stomach.

Interesting Facts

1. Japanese cuisine has a dish called katsuo-bushi. The Japanese appreciate it for its great taste. Usually it is made from tuna, but sometimes mackerel is used instead. It is pressed into cubes, then cut into pieces.
2. In Japan, mackerel is used to make noodle sauces and Miso soup. The fish fillet is repeatedly smoked, then dried in the sun for 6 months.
3. Despite the fat content, mackerel is considered a dietary product due to its low calorie content.
4. Muscles are highly developed in mackerel, which allows them to quickly gain more speed. Within 2-3 seconds after the jerk, it reaches its maximum speed - 80 km / h downstream. Against the current, it can reach speeds of up to 50 km / h. For comparison, modern racing cars accelerate to 100 km / h in 4-5 seconds.
5. Despite such a high maximum speed, the mackerel prefers to migrate at low speeds - up to 30 km / h. This gives her the ability to travel as far as possible and keep the jamb in order.
6. Some mackerels admit only fish of their species to the school. But some species are unpretentious and often take strangers who are not knocked out in size, often migrating with herring or sardines.
7. Mostly Japanese mackerel is caught. The annual catch may reach 65 tons. But such a rapid catch does not reduce its population due to the high breeding rate. Females of some species are capable of laying up to half a million eggs in one spawning period. This is one of the best indicators among fish.
8. Because of the flocking lifestyle, anglers can pull up to 3 tons of fish in one dive.
9. In Japan, they learned to artificially breed mackerel. There are special enterprises that do this. But the weight of captive-raised fish usually does not exceed 300 g.
10. Fishing vessels use various seines to catch mackerel. Before each exit to the sea, they study the behavior of the fish. Depending on the conditions, it may be at different depths. The depth of immersion of the flock depends on the remoteness of the coast, water temperature and the presence of other fish species in the water area.
11. Athletic fishers really appreciate this species for their excitement when fishing. Mackerel is highly gluttonous and not very difficult to catch using rods. Despite the apparent ease of fishing, it can notably fray nerves, regularly go off the hook. Fishing enthusiasts know that it is almost impossible to catch mackerel from the shore. She tries to stay away from the coast, so a boat is needed.
12. Experienced fishermen love difficulties, so they often try to fish with "tycoon." This is a primitive homemade tackle, which consists of a fishing line and several leashes with hooks. The difficulty lies in the fact that instead of bait, they use not bait, but foil.

Mackerel is one of the most important commercial fish. It is valued for its high nutritional value, high content of vitamins and minerals, and population stability. The widespread prevalence of fish in the seas and oceans around the planet allows anglers to catch mackerel near their homes.

Mackerel Photo