Mackerel fish

The very beautiful mackerel fish, which features a fusiform body and a rather powerful crescent-shaped tail, belongs to the mackerel family. The main habitat of this commercial fish is considered the Atlantic Ocean, but it can often be found in the Mediterranean and Black Sea. Pelamids and tuna are considered the closest relatives of mackerel fish.

In the food industry, the role of this fish is quite large, due to the fact that it is considered a very valuable seafood, thanks to the rather fatty, dense, dark meat with a delicate taste. Mackerel fish enters retail both fresh and freshly frozen. And quite often on the shelves of our stores you can find smoked and salted mackerel or canned food from this fish.

Mackerel fish meat is extremely saturated with omega-3 fats, which positively affect the work of the brain, heart, joints and eyes. Proteins, the percentage of which is high enough, are absorbed by the human body four times faster than beef proteins. With regular but moderate consumption of fish meat, mackerel increases the body's defenses and normalizes the hormonal background.

The gastronomic qualities of mackerel fish are very highly appreciated by seafood lovers, since due to the lack of small bones in meat, it produces excellent fillet. In addition, the delicious tender meat of this fish is perfectly combined with other products, ultimately forming an exquisite and unsurpassed dish. For culinary purposes, mackerel fish is used to prepare various dishes, however, it should be borne in mind that especially delicious dishes are obtained from fresh, newly caught fish.

There are a lot of recipes for preparing this sea beauty: for example, some culinary experts prefer exclusively fried mackerel, especially in dense dough or egg breading. In addition to frying, the main methods of cooking mackerel fish include baking, barbecue, grill, pickling, cooking and hot smoking. Connoisseurs argue that it is best to cook this fish in a steamer, since in boiled and fried form it has a bitter-sour taste. A mackerel with a vegetable side dish, any greens, as well as seasoned with lemon juice is good. By the way, they prepare it not only in the form of fillet, but also whole. If necessary, mackerel fish meat is easily replaced by other related species, such as mackerel, tuna or, in extreme cases, herring.