Mackerel

Description of a mackerel

Mackerel – the representative of big family of the skumbriyevy (Scombridae) numbering 51 look. In the English-speaking countries a mackerel call a mackerel that quite often causes confusion.

Representatives of family skumbriyevy very much differ by the size – from 60 cm to 4,5 m, but irrespective of the size all fishes of this family treat predators.

Royal mackerels (Scomberomorus) are slightly larger than the real mackerels. The sort contains 9 types, length of some of them can exceed 2 meters. Royal mackerels (differently – the Sierra mackerel) have the extended body, and powerful jaws contain large triangular teeth.

This type of skumbriyevy is eurysynusic in all warm seas. Most often they occur in a foreshore, as a rule, at stony coasts and near coral reeves.

To the largest representatives of royal mackerels is striped (Scomberomorus commerson). Also striped royal mackerel is called the Spanish mackerel. The place of its dwelling – the western part of the Pacific Ocean (from the African continent to Japan), the coast of the Indian Ocean and the Mediterranean Sea. It concerns large fishes and reaches 180-240 cm in length weighing 50-70 kg. Coloring of a striped mackerel differs from other fishes of family of skumbriyevy in lighter belly and a big break of strips.

Other species of royal mackerels do not reach so large sizes:

• The Japanese royal mackerel widespread in waters of Korea, Japan and Northern China, seldom grows in length more than a meter weighing 3-5 kg;
• The Indian royal mackerel living at coast Southern and Southeast Asia, usually reaches in length of 60 cm.

The mackerel treats predators and under natural conditions eats sandy eels, cephalopod mollusks, plankton, seldevy juveniles, coastal fishes and any other whitebaits.

All royal mackerels distinguishes dense light meat which has a set of useful properties and very high tastes.

Structure of meat of a mackerel

Is a part of 100 g of meat of a mackerel:

• 20,7 g of proteins;
• 3,4 g of fats;
• 74,5 g of water;
• 1,4 g of ashes.

From vitamins it is possible to note only the RR vitamin entering in enough.

Leaders of the macrocells which are in meat of a mackerel are potassium, phosphorus and sulfur (335, 240 and 207 mg on 100 g of meat respectively). The mackerel is saturated also with other minerals, namely: calcium, sodium, magnesium, chlorine, nickel, molybdenum, iron and chrome.

Energy value of meat of a mackerel makes 113,4 kcal.

Useful properties of a mackerel

Useful properties of fish and saturation of its meat fatty acids and vitamins depend on season. So, in the spring fat content of a mackerel low (it is no more than 3%). In the fall fat makes up to 30% of the body weight of fish. Fish hooked in the fall is considered especially useful as a large number the Omega-3 of fatty acids and valuable B12 and D vitamins is its part.

According to many researches it is proved that consumption of fat fish twice a week considerably influences aging process. Development of heart diseases, arthritis, cancer, diabetes, psoriasis and bronchitis also connect with a lack of an organism of fish oil what many researches testify to. According to statistical data Japanese who eat three times more fish than Americans, live longer than other nations.

The mackerel, as well as other fat fish (salmon, sardines, tuna) is saturated with Omega-3 fatty acids, as determine the value of a mackerel for health. The main properties of Omega-3 fatty acids are:

• Retardation of aging. It agrees to the researches conducted in Great Britain regular consumption of a mackerel along with other fat fishes well affects on health not only of young people, but also the people suffering from cardiac diseases. Also statistically mortality at those who ate fish 3-4 times a week against the background of the available serious heart diseases decreased approximately by 30%;
• Preservation of youth of arteries. It is proved that the more in cells of a body of fish oil, the probability of formation of blood clots as the fish oil which is in a mackerel works like aspirin is less, liquefying blood. Besides, Omega-3 fatty acids promote recovery of elasticity of arteries;
• Reduces probability of development of heart attacks. The large research conducted by the Dutch scientists showed that on average only 30 g of fish a day are reduced by risk of a heart attack twice. Similar data were obtained by researchers from university in Ohio;
• Prevents development of diabetes. The use of a mackerel or any other fish according to scientists from the Netherlands reduces probability of development of diabetes of the II type twice;
• Slows down destruction of lungs at smokers. The regular use of meat of fish (on average four portions a week) reduces probability of development of bronchitis or emphysema by 45%.

Linseed oil, nuts and germinated wheat oil belong to a vegetable alternative to the Omega-3 fats which are contained in a mackerel.

Also the mackerel contains a large amount of such powerful antioxidants as the selenium and a coenzyme of Q-10 capable to slow down aging.

Culinary use of a mackerel

The mackerel can be prepared in various ways: to cook, fry, smoke or bake on coals.

One of traditional dishes from a mackerel of residents of Israel is makrelevy baked pudding. For its preparation fillets cut small pieces, add a small bulb, on a teaspoon of salt, ground white pepper and ground caraway seeds, a tablespoon of starch and one medium-sized boiled potato. All ingredients should be mixed in the blender then to fry in a frying pan on average fire. Serve casserole from fillet of a mackerel with a green salad and boiled potato.

For preparation of a mackerel kingly stakes of fish are flavored with the chopped garlic, salt, pepper and olive oil and, having completely covered with lemon segments, bake in a foil on a grill. This dish is the most tasty it is combined with dry wine.

Contraindications

The use of fat fish in food 2-3 times a week is considered useful. A large number of fat fish can strengthen any bleeding and reduce immunity. Also it is necessary to be careful at the use of a mackerel along with the anticoagulants or any other drugs liquefying blood.

Besides, it is considered that only the mackerel who is grown up at liberty is useful to health.