A firm-fleshed, oil-rich fish with an iridescent silver and blue striped skin. Mackerel is a delicious and nutritious fish, with intense creamy meat packed with omega-3 fatty acids. The term ” mackerel” means marked or spotted. It is a common name applied to a number of different species of pelagic fish with over thirty different species principally belonging to a family Scombridge. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
Mackerel requires very little seasoning. Simply rub some salt on the fillet then pan fry or grill it. Serve with a wedge of lime or yuzu wasabi for a touch of acidity.
Here’s 8 reasons why you should Mackerel:
- Mackerel is an important food fish that is consumed worldwide. As it is an oily fish, it is a rich source of omega-3 fatty acids.
- Mackerel is high in vitamin D, vitamins B6 and B12, riboflavin and niacin, which aid in energy metabolism.
- Mackerel is also high in minerals such as magnesium, phosphorus, and especially selenium. Magnesium is used in various chemical reactions in the body, phosphorus plays a role in cell metabolism and selenium helps with enzyme functions.
- Helps prevent heart disease with a good amount of omega-3 fatty acids.
- Mackerel helps regulates blood sugar levels in the body and lowers visceral fat which thus lowers the risk of diabetes.
- Mackerel helps keep blood pressure under control due to the high level of potassium.
- Mackerel is loaded with DHA (Docosahexaenoic acid)and consuming this fish lowers your chances of suffering from Alzheimer’s and Parkinson’s disease.
- Mackerel with its high amounts of Vitamin D helps bowel cancer patients because Vitamin D is known to up the survival chances of bowel cancer patients.