One of the healthiest seafood on earth

Mackerel is one of the healthiest seafood on earth Mackerel is rich in omega-3. A 100g serving of mackerel can provide about 5134 mg of omega-3 to the human body, which is higher than the omega-3 contained in most other oily fish, and mackerel is also very cheap.

One of the healthiest seafood on earth

Mackerel is one of the healthiest seafood on earth Mackerel is rich in omega-3. A 100g serving of mackerel can provide about 5134 mg of omega-3 to the human body, which is higher than the omega-3 contained in most other oily fish, and mackerel is also very cheap.

About Mackerel

Mackerel: one of the healthiest seafood on earth Mackerel is not only rich in omega-3 fatty acids, but also rich in essential vitamins and minerals. It is one of the best choices when choosing seafood.

Origin and season of mackerel

Origin and season of mackerel It is distributed in the western Pacific Ocean. It is produced offshore. There are mainly fishing grounds such as Haiyang Island, Lianqingshi, Dasha and Shawai. The general spring flood season is from April to July; The autumn flood lasts from September to December. The South China Sea coast can be fished all year round.

1.How to cook mackerel?

1.How to cook mackerel? Due to the characteristics of mackerel, few people eat it fresh in the market, and generally fresh mackerel can only be bought in the nearby coastal markets. Therefore, it is a common practice to process mackerel into canned mackerel, which is sweet and sour and tastes delicious. The meat is soft and delicious.

Nutritional value of mackerel

Protein Mackerel is a typical high-protein, low-fat fish species, and the protein it contains is relatively easy to digest and absorb by the human body, so it is more suitable for those who need to supplement protein. Especially for some obese people, even if they eat mackerel, they don't have to worry about gaining weight.

The efficacy and role of mackerel

The efficacy and role of mackerel Brain, supplement nutrition The fish meat of mackerel contains 21.4 grams of protein and 7.4 grams of fat per 100 grams. 1. Supplementary nutrition: Mackerel is rich in iron, calcium, protein, phosphorus, sodium, potassium and other nutrients, which can supplement the nutrients needed by the human body.

The efficacy and role of mackerel

The efficacy and role of mackerel 2. Nourishing brain: A person's intellectual development is closely related to the DHA content. If you eat more foods rich in DHA, it will play a very important role in intellectual development and improving memory. Mackerel contains relatively high levels of DHA and EPA, which is more suitable for people who need to nourish the brain. It can improve memory, strengthen the brain and nourish the brain.

Origin and season of mackerel

Origin and season of mackerel Mackerel is mainly found in the western Pacific Ocean. Produced near the sea. There are mainly fishing grounds such as Ocean Island, Lianqingshi, Dasha and Shawai. Generally, the spring flood season is from April to July; the autumn flood season is from September to December. The coast of the South China Sea can be fished all year round.

Life habit of mackerel

Life habit of mackerel Dense schools of mackerel swim across the water, stretching 32 kilometers (20 miles). They feed primarily on shellfish larvae, worms, eggs and small fish, while themselves food for whales, sharks, dolphins, tuna and seabirds. In spring, mackerel migrate to the coast to spawn. Females lay between 200,000 and 400,000 eggs. Each egg contains a small drop of oil so they can float on the water. It takes four to six days for the eggs to hatch. Small fish grow rapidly, reaching an average body length of 5 cm (2 inches) within two months. In the fall, the mackerel swims back to the deep sea.

How to choose mackerel?

How to choose mackerel? 1. Mackerel and mackerel are very similar in body shape. The difference is: mackerel has generally wide eyes, blue-black stripes on the side of the body, short and thin caudal peduncle, two dorsal fins separated with a large distance, and only 5 small ones behind the back and anal fins. fin; 2. Meat contains a high amount of histamine, and improper storage is prone to produce histamine substances, which can cause allergic food poisoning after eating.

Mackerel Nutrition Facts

Mackerel Nutrition Facts Mackerel is rich in iron, calcium, protein, phosphorus, sodium, potassium, niacin and vitamins B and D, as well as unsaturated fatty acids EPA and DHA. According to research, the DHA content of mackerel in other aquatic products Second only to fat tuna. High nutritional value, fat is richer in unsaturated fatty acid EPA and brain-activating DHA, contains more oil components, oil is clear and delicious.

Mackerel Nutrition Facts

Mackerel Nutrition Facts The fish fat of mackerel has the functions of lowering blood fat, cholesterol and preventing cardiovascular disease, prostate cancer, etc. Eating more fish is good for health, and it can also supplement the iron deficiency in the human body. For children and the elderly, mackerel are the nutrients that are best for them and easy to supplement.

Morphological characteristics of green occupying fish

Morphological characteristics of green occupying fish It is thick and slightly flat, spindle shaped, generally 20-40 cm long and 150-400 g in weight. The head is large, the front end is thin and pointed like a cone, the eyes are large and high, the mouth is large, the upper and lower jaw are the same length, each has a row of fine teeth, and the plough bone and crotch bone have teeth. The body is covered with small round scales, the back of the body is cyan black or dark blue, and there are irregular dark blue insect etchings above the horizontal line of the pectoral fins on both sides of the body. The abdomen is white and slightly yellow. There are 2 dorsal fins, which are far away from each other. The first dorsal fin has 9 ~ 10 fin spines, the second dorsal fin is opposite to the anal fin, and there are 5 small fins on the upper and lower sides of the back; The caudal fin is deeply forked, with two ridges on both sides of the base; The pectoral fin is light black, the hip fin is light pink, and the other fins are light yellow.

Economic value of Frozen Mackerel

It is one of the important pelagic economic fish in China. This kind of fish has wide distribution, fast growth and high yield. Its meat contains 21.4 grams of protein and 7.4 grams of fat per hundred grams. Its meat is solid. In addition to fresh food, it can also be dried and canned. Its liver can be refined into cod liver oil. Main differences with Spanish mackerel Mackerel and Spanish mackerel belong to marine fish. Basically similar in size, it is often mistaken for the same kind of fish, commonly known as mackerel and Spanish mackerel. The main differences between the two are: Judging from the body height: mackerel is tall and oval; Spanish mackerel is long and round. Judging from the dorsal fin: the distance between the two dorsal fins of mackerel is far; The two dorsal fins of Spanish mackerel are close together. Distinguish from the caudal fin: mackerel has five small fat fins above and below the caudal fin; Spanish mackerel has 8-9 small fat fins up and down its tail. Judging from the color: mackerel is bluish black on the back, with irregular dark blue stripes, and light yellow on the abdomen; The dorsal side of Spanish mackerel is black and blue, with many black circular spots, the ventral side is silver gray, and the abdomen is gray white.