Smoked mackerel

Among the great variety of inhabitants of the deep sea there are some species of fish that differ not only in their excellent taste and consumer qualities, but also contain a lot of useful vitamins, minerals and biologically active compounds. Foodies and connoisseurs of fish cuisine, as well as nutritionists and adherents of a healthy and balanced diet, have long appreciated such fish as mackerel.

Mackerel is just a versatile product that can be made in a variety of ways. For example, you can fry fish, bake, cook soup or ear, make pate, salt or cook smoked mackerel. This fish will become a tasty and useful treat, because the chemical composition of mackerel contains a great many substances useful for the human body. True, in the heat treatment process, some vitamins and minerals disappear or their initial amount decreases.

However, in the chemical composition of smoked mackerel, you can find a sufficient amount of vitamin A, V2 and V1, E, as well as vitamin PP and niacin equivalent. Smoked mackerel, as well as fresh fish, is enriched with such useful minerals as calcium, magnesium, potassium, sodium, molybdenum, iron and phosphorus. Perhaps the main benefit of smoked mackerel lies in the content of a large amount of saturated fatty acids, which are essential natural substances.

Omega-z refers to fatty natural acids that are actively involved in most of the vital processes of the human body. However, our body is not able to independently reproduce and thereby replenish the reserves of Omega-

3. Therefore, a person needs regular replenishment of fatty acids. As a rule, we get Omega-3 with food, including in the chemical composition of smoked mackerel.

In addition to Omega-3 polyunsaturated acid, smoked mackerel contains sufficient fish oil, the beneficial properties of which do not need to be introduced. In addition, smoked mackerel is enriched with coenzin Q10, which helps fight premature aging of the body, and helps the skin cope with environmental exposure.

The calorie content of smoked mackerel depends on several indicators. A large role is played by the type of fish from which smoked mackerel will later be prepared. The fact is that depending on the variety, the content of fats in the composition of the fish changes, therefore the calorie level of smoked mackerel changes. For example, the fattest variety of mackerel contains up to 30 grams of fat per 100 grams of product. Surprisingly, the initial calorie content of mackerel decreases during the smoking process.

There are two main ways to make smoked mackerel - hot and cold smoking. In cold smoking, fish are affected in a special way (cold smoke), in which moisture evaporates, and as a result, a product with an extended shelf life and storage is obtained. When smoking hot, mackerel is exposed to heat very high in temperature (up to 140C). As a result, smoked mackerel acquires a distinctive taste and aroma, but such fish are stored no longer than fresh.