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Mackerel: health aspects and dishes

  1. The mackerel is a well-known fish species belonging to the perch family. A fish species that is recognizable by its blue-green back and also does well on many plates. What do we actually know about this well-known fish species of mackerel? Where does this fish occur, how healthy is the mackerel and how can the mackerel be used in a recipe?

Mackerel, basic information

  1. The mackerel as we know it is also called Atlantic mackerel. It is a ray-finned fish that falls within the bass species. Its official name is Perciformes. It is a characteristic fish with two relatively large dorsal fins, some small fins and no swim bladder (which is quite uncommon). The tail is shaped like a crescent moon. It reproduces in the months of May and June and a female can deposit up to 450,000 eggs. Within a year, the fish can grow up to eight inches.

Health aspects

  1. Mackerel is one of the fatty fish and they contain a lot of vitamins B12. But mackerel contains more, namely vitamins A, B6, C, D and K and anti-oxidants. The minerals contained in the mackerel are:

Immune system

  1. The nutrients in mackerel strengthen the organs and the omega-3 fatty acids are an excellent anti-inflammatory agent. It also helps reduce cardiovascular disease and is said to help reduce the risk of certain cancers. Now a healthy diet is always good for the body and oily fish, such as mackerel, is an excellent ingredient for a balanced diet. It is difficult to say to what extent mackerel actually 'keeps certain cancers out'.

Mackerel on the plate

  1. Mackerel is a popular fish on the fish stall. Most fish stalls have mackerel in their range. Mackerel is often on the shelves in the form of steamed fish, because mackerel is subject to spoilage very quickly. Unfortunately, it turns out that many fish stalls sell smoked fish as steamed fish and then there is a good chance that the aforementioned chemical process has been used again. You have to make sure that it is really steamed. When in doubt, it is better to just take fresh mackerel.

In the salad

  1. A simple salad with some iceberg lettuce, capers, vine tomatoes, shallots and pine nuts, season with freshly cleaned mackerel. Season the mackerel a little more by adding some garden herbs - to your own taste - to the fish after cleaning. Mix well and add a dash of good olive oil (extra virgin). Delicious with toast and real butter or garden herb spread.

Casserole

  1. You can make various oven dishes with mackerel, for example with broccoli. Boil 600 grams of potatoes with a little salt and cut into slices of fall. So make sure you take a firm potato. Meanwhile, cook the broccoli as well. Clean the mackerel and divide it into small pieces. Melt some butter and add some flour while stirring, let it reduce for about one minute. Slowly bring it to a boil with a splash of milk. Then put on low heat and let it bind slowly (keep stirring). Now add the boiled broccoli and let it rest on low heat for about five minutes. Then carefully add the mackerel and some grated old cheese.

Finally

  1. The mackerel is a common fish and is a welcome guest on many plates. This extremely healthy fish can be used in all kinds of dishes.

  2. The mackerel is a common fish and is a welcome guest on many plates. This extremely healthy fish can easily be used in all kinds of dishes.



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