The health ingredient that I will introduce today is mackerel. Mackerel is rich in omega 3 and fatty acids, which helps prevent dementia. Mackerel, which is called the national fish in some countries due to its high nutritional value and low price, will be introduced. Mackerel is a fish that travels in groups like saury sardines. Since it mainly lives on the upper floor of the sea, it is not under strong water pressure, so it is softer in meat than deep sea fishes, which lives deep in the sea, and is more prone to decay instead.
Mackerel is a high-calorie food rich in protein and lipids, and the most delicious time of the year is autumn to winter when fat is maximized. Mackerel spawn from May to July, overcome strong currents in summer, and exercise a lot from long distances. During this period, there is also an appetizer of eating food as soon as possible after spawning, so the fat content is about 20% higher than that of other fish species and tastes the best before wintering in autumn. Mackerel is a very fast-growing fish species, so it grows from 10 to 25 centimeters in a year and reaches up to 40 centimeters. It is still widely used as a representative of blue fish.
Nutrition and Efficacy of Mackerel
Let’s talk about the nutrition and efficacy of mackerel. Mackerel contains the most highly unsaturated fatty acid, pa, which is effective in preventing adult diseases such as arteriosclerosis, thrombosis, hypertension, and heart disease, and also helps reduce blood vessel expansion platelets, clotting, blood pressure, and cholesterol. It also has a lot of dha, which is effective in preventing dementia and strong brain activity. Among mackerel shells, especially the skin and flesh of the tail have a lot of vitamin b2, so it is recommended to eat the skin without the skin.
In addition, mackerel is good for skin trouble due to its high components such as various vitamin amino acids, and contains a large amount of omega 3, fatty acids, and nucleic acids, which are effective against rhinitis. Omega 3 is rich in unsaturated fatty acids, which helps improve brain function, and is said to be effective in improving memory and mental illness in the case of depression and dementia adhd. However, be careful because excessive intake can dilute blood excessively and adversely affect the immune system.
How to Pick Fresh Mackerel
Mackerel has hard flesh and elasticity, has a blue and clear pattern, and its belly is silver-white, and its eyes are not blurred and clear. The less fresh mackerel is not boldly tied inside and is dark brown, so you have to choose the one with a bright red gills. What’s not fresh is that when you press their stomach, juice or intestines are pushed out of their anus. When you trim mackerel an hour before baking it, the moisture escapes and the taste is solidified. When you grill it in a pan, add plenty of oil and rip it into ginger oil to make it savory and rich. Soaking mackerel in rice floating water for a while is effective in removing the fishy smell.
Precautions of Meckerel
Mackerel contains a lot of enzymes in their intestines, so when caught from the sea, this enzyme accelerates the decay of the mackerel itself. In other words, as soon as you catch it, corruption begins. In addition, mackerel contains a lot of red flesh and has a lot of fat, making it easier to decay and cause food poisoning, which can cause abdominal pain or diarrhea if you eat misprepared mackerel sashimi. Especially in the summer, the spawning season, the intestines are more toxic, so it is better not to eat raw.