The various range of fish and seafood on a counter of the market or in fish department of big supermarket quite often sets us thinking on what to stop the choice. One of the most popular and popular fishes with confidence can call recently a mackerel thanks to its nutritiousness, tastes and financial availability. Let's learn more what fish is, than she is useful and as it is better to prepare it.
That for fish
The mackerel is also called a mackerel. It treats to family skumbriyevy, group of okuneobrazny. Is found almost all over the world: so, it is widespread in Atlantic, in the Black, Mediterranean, Baltic, Northern, Marble, White seas. Also the mackerel Australian, African and Japanese is known.
This is a food fish, she goes jambs. The carcass of an average big fish reaches 30 cm in length. Advantage of a mackerel it is possible to call lack of small bones and gentle meat which contains many fats, vitamins and elements. And the most attractive is a pleasant taste of a mackerel which remains recognizable, whatever its way prepared.
Whether you know? The mackerel has an interesting color: the back of fish blue also merges with color of water that protects it from birds of prey, and the paunch has a light color with a bluish shade that helps it to escape from deep-water predators for which from below it seems hardly distinguishable against the background of the sky.
We study structure
The saturated structure of a mackerel draws attention not only gourmets and judges of fine flavoring characteristics, but also adherents of healthy food who prefer to study in detail the caloric content and existence in products of any given useful substances.
We advise to read about useful properties and preparation of fish: flounder, tilapia, pike perch, grouper, capelin, blue whiting, navaga, saury, hake, mountaineer, catfish.
Vitamins B to fish
When studying vitamin structure of a mackerel it is possible to note the high content of vitamins:
- D — is responsible for the fortress of bones;
- B12 — influences increase in consumption of oxygen;
- And — is responsible for a condition of skin and hair and also regeneration of mucous membranes;
- R — promotes strengthening of bones and teeth, improving memory.
In addition the mackerel contains vitamins E, C, B1, B5, B6, B9, H.
Mineral substances
Contain in a mackerel such macro - and minerals: sulfur, zinc, manganese, potassium, sodium and many others.
Read also about advantage and harm of a hoka (whiptail) and also recipes for a hoka.
The analysis of caloric content also I WATCH
Fish in itself contains a large amount of useful and digestible fats, but at the same time is not very high-calorie. As for I WATCH, the players can be changed depending on a state and a way of preparation of fish.
- Protein — in 100 g of a mackerel contains a half of daily need of the adult. Besides, it is acquired 3 times quicker, than, for example, beef.
- Cod-liver oil — promotes expansion of vessels of a blood system of a cardiac muscle, interfering with creation of blood clots by reduction.
- Omega-3 fatty acids — normalize cholesterol level.
Fresh:
- in 100 g of a mackerel 181 kcal contain;
- proteins — 18.7 g;
- fats — 13.2 g;
- carbohydrates — 0.0 g.
Salty:
- calories — 305 kcal;
- proteins — 18.5 g;
- fats — 25.1 g;
- carbohydrates — 0.0 g.
Cold (hot) smoking:
- calories — 221 (317) kcal;
- proteins — 20.7 (22.1) g;
- fats — 15.5 (23.8) g;
- carbohydrates — 0.0 (4.1) g.
On couple:
- calories — 191 kcal;
- proteins — 18.0 g;
- fats — 13.2 g;
- carbohydrates — 0.0 g.
Important! During the spring period the fat content of a mackerel is lower, than in autumn, thus it can vary from 3 to 30%.
Than the mackerel is useful?
There is a lot of useful properties at fish. Here only the most important of them:
- normalization of a metabolism and hormonal health;
- improvement of blood circulation of a brain and heart;
- increase in immunity;
- reduction of risk of developing of oncological diseases;
- increase in visual acuity;
- elimination of pain at migraine, joint pains at arthritis and arthrosis;
- improvement of a condition of blood vessels and prevention of emergence of cholesteric plaques;
- improvement of memory and work of a brain;
- prevents development of asthma;
- at teenage age promotes the correct formation of internals;
- at children of younger age creates all conditions for uniform and healthy development and growth of an organism, development of a brain.
We advise to read about structure, nutrition value and features of preparation of fish of a cod and cod liver and also a pollock and a liver of a pollock.
Whether vitamins B to salty or smoked fish remain?
There are various ways of preparation of a mackerel, however not all of them are equally useful.
When cooking a mackerel in an oven, the double boiler or when boiling it as much as possible keeps all the useful vitamins and minerals. However in the course of a pickles and smoking of fish in her there are such changes:
- Cold smoking provides processing of previously salted carcass smoking substances, processing temperature — 10–15 °C. Process lasts several days. It is less harmful.
- In the smoke-cured course the carcass is exposed to heat treatment by liquid smoke with the temperature up to 110 °C. As a result toxic phenol, and then, later a couple of hours turns out, cancerogenic substances are formed. Besides dyes and fragrances do not add advantage to a product.
The high percent of salt can adversely influence the people having renal diseases, a hypertension, digestive tract diseases.
Whether it is possible to eat a mackerel
There are cases when consumption of any given foodstuff is recommended to people of certain categories or, on the contrary, it is contraindicated. So, in a zone of special attention there are women in situation, nursing mothers and also children.
To simplify process of preparation and the use of fish, pay attention to fish with a minimum of bones.
To pregnant women
The nutrition of women during pregnancy has to be good and useful therefore doctors recommend to eat the mackerel steamed in the boiled look or in an oven. Useful substances will favorably influence pre-natal development of a fruit and its food.
Feeding
This species of fish is capable to support a lactation and is not strong allergen that allows young mother not to worry about reaction of the kid to so useful and nutritious product.
To children
It is also useful for small children to accept in food a mackerel as it contributes to the uniform development of a brain, mental capacities, the good growth of a skeleton and increase in immunity.
Read also about structure, useful properties and preparation of a halibut and caviar of a halibut.
Rules of the choice of a quality product
When choosing a quality product the following councils will be useful:
Fresh fish
- Eyes of fish: they have to be damp, transparent, bright, a little goggle. In a bad product they dried up wrinkled and muddy.
- Gills: clean, red or pink, without slime and a smell.
- Smell: fresh, does not strike in a nose.
- Appearance: elastic, shining with iridescent stains, without spots and bruises.
- Elasticity: the carcass has to be not friable, komkovaty.
Smoked and salty
The carcass has to have equal color and keep elasticity. There is no too bright aroma or a color.
Also correct storage conditions are the key to a high quality product:
- The fresh mackerel can be stored in the fridge without processing and not cut only 1 day. If it was cleaned and took all interiors, then the term of its safe contents increases up to 2–3 days. In the crumbed ice it can keep freshness of 10–14 days, and in the freezer — 2–3 months.
- After smoke-cured fish no more than 5 days, in the freezer — 3 weeks, in vacuum packing — 2 months can be stored in the fridge.
- Cold smoking increases the term of its realization a little: in the fridge — 2 weeks, in the freezer — 1 month, in a vacuum — 3 months.
To lose weight by means of a mackerel
The mackerel thanks to the useful structure and low caloric content is very popular product in many diets, for example in the most popular diet of Dyukan, and the correct food allowances. So, it is actively used as an alternative to meat products.
Whether you know? A highlight of Japanese cuisine is fillet of a mackerel which is called katsuo-bus. It is preparing by a special way: it is repeatedly smoked and then dried up in the sun so that it turns into dense as if wooden, bar. It is the integral component of such dishes as, for example, broth for soup miso. Use it, sostrugivy thin plates.
How tasty to prepare a small fish: step-by-step recipes with a photo
Recipe-books by our grandmothers as well as various video blogs, and channels for fans of home-made food, keep a huge number of simple and refined, house and professional recipes for a mackerel. We suggest to study some recipes of healthy and healthy food.
Boiled with a lemon
This recipe will be pleasant to those who prefer to spend a minimum of time and to receive excellent result. On preparation of a dish at you only 15 minutes will leave.
Ingredients:
- 1 carcass of a mackerel;
- 1 average lemon;
- 1 l of water;
- 1 tablespoons of salt;
- 1 tsps of the dried crushed fennel;
- 2 pieces of bay leaf.
Preparation process:
- To defreeze a mackerel in the natural way, previously having got it from the freezer on the eve of cooking.
- To cut a lemon and to squeeze out juice in a pan in which fish will prepare further. It is possible to leave halves of a lemon in a pan.
- To fill in a lemon with water, to add bay leaf, salt and dried fennel.
- To put on fire and to bring to boiling.
- To clean a mackerel, having removed interiors and having wiped with a clean tissue and to cut on portion pieces.
- When water begins to boil, to put pieces of fish in a pan.
- To cook 8–10 minutes after boiling.
Important! The main thing is not to digest fish, otherwise she will lose the useful properties and tastes.
It is possible to serve the dish in a warm view with a garnish, for example, with potatoes, or in cold. When giving it is possible to decorate with fresh greens.
Fresh-salted
Ingredients:
- 2 carcasses of a mackerel;
- 3 tablespoons of salt;
- 1 tablespoons of sugar;
- 1 tsps of black ground pepper.
Preparation process:
- To draw a mackerel.
- To prepare mix from salt, sugar and pepper.
- To lay out carcasses of fish on a foil and to process mix of spices, carefully rubbing an internal part of the cut fish and a side.
- To pour out the remains of spices from above on fish and to turn densely in a foil in the form of an envelope.
- To place fish in a foil in a cellophane package, to roll up it and to put in the fridge for 4 days.
- Then to get, save from spices, to wash out and cut pieces.
Possible harm and contraindications
In case of the use of fish in a boiled look or prepared in an oven her harm on a human body it is minimum. She can have negative impact on the people suffering from allergic reactions, in particular on fish and seafood or individual intolerance of a product.
The people with a hypertension, a renal failure having problems with digestive tract or work of a liver should treat with care the use of fish in a smoked or salty look.
About useful fish
The mackerel is not the only useful fish. Among the most popular, and at the same time differing in the positive characteristics, a haddock, the salmon and a sardine are in the lead. Let's consider their merits.
Haddock
This sea fish is noncaloric and contains fresh only 70 kcal on 100 g of a product. She contains selenium, bromine, zinc, iron, iodine, copper, fluorine and it is a lot of other useful minerals. Fillet of fish differs in rich protein content and amino acids. The use of a haddock promotes improvement of a condition of skin and growth of hair.
Learn more about properties of fish of a haddock study recipes of its preparation.
Salmon
This species of fish is, likely, the most recognizable thanks to the useful properties, simplicity of preparation and tastes. 100 g of a salmon contain day norm of vitamin D, a half of daily need for B12 vitamin, the niatsena, selenium, B6. Fish is rich with tryptophane which is the key to good mood and happiness vitamin. And a large amount of Omega-3 fatty acids eliminate inflammatory processes in an organism.
Read also about structure, useful properties and application of fish a silver salmon — a silver salmon.
Sardine
Sardines differ in the high content of selenium, phosphorus, the Omega-3 and the Omega-6 of fats, B6, B12 and D vitamins and also is well-cared, a niatsin and calcium. They are useful and the content of coenzyme Q10 which is very important for work of heart. A half of standard daily rate of protein is in only 100 g of this fish. The mackerel is a good source of health for people of different age. It has beneficial effect on appearance and a condition of internals. The correct preparation of a product will be guarantee of preservation of the maximum quantity of useful substances.