Mackerel fish: where it lives, how it differs from mackerel, useful properties

Mackerel is familiar to many people. It is a constant guest on holiday tables. It is also used as an ingredient for other dishes. This is a unique fish that has many useful properties.

Mackerel: what kind of fish, how it looks and where it is found

Mackerel is a gregarious and heat-loving fish that belongs to the Scumbrian family. The normal water temperature for it is 10-20 degrees. The body can be up to 60 cm long and weigh 1.5 kg. The body is elongated and covered with small scales. The back is blue-green and decorated with black stripes. Mackerel gather in flocks, which consist of individuals of the same size.

Mackerel differs from other fish in the absence of the swim bladder. It spends the winter at a depth of about 200 m, at which time it almost completely ceases to feed and keeps a sedentary lifestyle. With the onset of spring, this fish moves to shore to spawn. During a single period, the mackerel can lay over 400,000 eggs. Its average life span is 17 years.

Mackerel is one of the most common fish on the planet. It lives in many bodies of water - from the Black Sea to the North Sea. The fish live in especially large numbers off the west coast of Ireland. They can also be found off the coast of North America, and during the summer migration they even enter the Barents Sea.

Species

There are a large number of species of mackerel, among which we can distinguish several of the most common:

1. Australian mackerel. Found in the Pacific Ocean - from the coast of China to Australia. The average body length does not exceed 50 cm. It has a yellow-green color and dark stripes on the back. Inhabitants near Australia live an average of 8 years, but some can live as long as 20 years. Fish off the coast of Japan live an average of 6 years.
2. Japanese (Far East). Widely distributed near the Kuril Islands. Optimal water temperature for it - 27 degrees. During migration, it may expand its habitat, conquering warmer waters. The body is oblong and has a silvery-blue coloration. Dark stripes are located on the sides and back. Gather in flocks in the first year of life, when the body reaches a length of 3-4 cm. Spawning begins in early spring and lasts until mid-summer. During this time, females can lay up to 60,000 eggs.
3. African. This species used to be considered a subspecies of the Japanese mackerel, but has recently become independent. African mackerel lives in the Atlantic Ocean and the Black Sea. It is also found in large quantities in the Canary Islands. African mackerel is unique in that it can gather in schools with other species. The period of sexual maturity occurs after 2 years of life. The spawning period begins in early June in the dark. In one spawning session females can lay hundreds of thousands of eggs.
4. Atlantic. Has an elongated body 60 cm in length. The shade of blue-green with black stripes and spots on the back. Lives off the coast of Iceland, the North Sea and the coast of the Canary Islands. During the spawning period, it can make jerks of up to 80 km / h. These jerks create a characteristic noise that attracts anglers and predators. Spawning takes place in summer and females manage to lay up to 500,000 eggs. As soon as the water temperature drops to 10 degrees, the fish begin to migrate to warmer waters. They can live as long as 18 years.

How mackerel differs from mackerel

People mistakenly classify king mackerel as mackerel, but it is a separate genus. You can distinguish mackerel from mackerel by the color of the torso. The mackerel has a white-blue color with a dark blue back, on which there are dark stripes of bluish hue. The average body length of the mackerel is longer and can reach 1.5 m.

This fish lives in the Atlantic Ocean, along the coast of North and South America. Spawning takes place from spring to mid-autumn in the Gulf of Mexico at great depths - to 200 m. During this period, the females have time to catch their mackerel. During this period, females manage to lay over 2 million eggs. The average life span is 32 years.

The Pacific mackerel looks similar to Japanese mackerel, but has a slightly different hue and larger size. The body color is blue-green, with dark spots and dots all over the surface. The size of individuals can reach up to 1 m.

Spawning lasts from spring to mid-autumn, which overlaps with the spawning period of Japanese mackerel. For this reason, fishing nets often catch both species, which may lead to mislabeled products.

Composition and calories

Per 100 g of fish there are:

• 18 g proteins;
• 13 g of fats;
• 67.5 g water;
• 0 g of carbohydrates.

In autumn the percentage of fat in fish can rise to a maximum of 30 g per 100 g. Large amounts of omega-3 and omega-6 acids are found in the meat. Also the fish is rich in iodine, phosphorus, sodium and many vitamins, has a chemical composition of amino acids.

How is mackerel useful?

General benefits

Due to the absence of carbohydrates, mackerel is easily digested by the body. It is also promoted by saturated fats. Minerals and amino acids, which are included in the fish composition, not only strengthen blood vessels, but also prevent the development of cardiovascular diseases.

The substances contained in mackerel have a favorable effect on brain activity, soothe most nervous system disorders, normalize the level of hemoglobin and cholesterol in the blood. Omega-3 prevents the development of cancer and blood clots.

Calcium and vitamin E have beneficial effects on hair, skin, teeth, and are the prevention of some joint diseases.

Also mackerel is rich in iodine, so it is useful for people suffering from thyroid problems.

For women

A large amount of phosphorus helps to improve the function of the musculoskeletal system. If you eat mackerel, you can reduce blood sugar levels. It also strengthens the immune system, lowers blood pressure. Women who ate mackerel often noted that their memory functioned better. Vitamin E promotes the formation of collagen. A large amount of this vitamin makes the skin beautiful and soft.

For men

Men appreciate mackerel for the zinc and selenium it contains. These minerals play an important role in the formation of the male hormone called testosterone. The omega acids enhance potency, which is beneficial for the continuation of the species.

When pregnant.

Doctors recommend that pregnant women consume vitamin E in large quantities. It is exactly what is included in mackerel. Lack of this vitamin can cause skin and hair problems. Vitamins omega-3 and omega-6 are responsible for normal brain tissue formation. They also increase the body's ability to resist external influences. Pregnant women are advised to eat cooked mackerel as often as possible.

When breastfeeding

Mackerel is no less useful for breastfeeding mothers, as it promotes lactation. Vitamin D contributes to the proper development of bone and muscular system of the child. Its lack can cause many diseases, including rickets and avitaminosis.

For children

Mackerel is very useful for children. It prevents the imbalance between growth and development of internal organs, which often occurs in adolescence. The substances that are in the fish allow children to grow and develop harmoniously, so it should definitely be included in their diet.

When losing weight.

Despite the fact that this fish is fatty, it is recommended for the consumption of thin people. We should not forget that the weight loss process is not only about shedding extra pounds, but also about destroying extra calories. It is a kind of "reset" in which the consumed foods begin to saturate the body with useful substances, which leads to improved overall health and well-being. Since mackerel contains almost a full set of necessary substances, it often becomes an ingredient in diet dishes.

Benefits and harms of smoked mackerel

Smoked mackerel is a very popular delicacy. It is often bought for the holiday table. Such fish has a pleasant smell and a special taste that goes with any vegetables and garnishes. It has a number of advantages, but is not without disadvantages.

After smoking, mackerel retains its positive qualities, but becomes more caloric, so when dieting it should be crossed off the list or eat in very limited quantities. Among the positive qualities:

• increases hemoglobin;
• improves the metabolism and the function of the gastrointestinal tract;
• It has a positive effect on the nervous system;
• raises mood and allows people to cope with depression;
• prevents blood clots, strengthens the heart and blood vessels;
• strengthens the immune system, promotes cell regeneration;
• increases concentration and improves memory.

The most useful for eating cold-smoked fish, because it retains more elements that are "killed" by heat treatment. But the hot-smoked fish is not bad, it is just a little less useful.

Despite such a list of positive qualities, it has a number of drawbacks. Smoked fish is contraindicated for people suffering from hypertension and any disorders of the kidneys. It improves the work of the gastrointestinal tract, but this applies only to healthy people. If a person has problems with the stomach or intestines, then it is undesirable to consume the product.

Also, you should not eat the skin, because it absorbs a lot of carcinogens. If liquid smoke was used in smoking, the fish can be poisoned by phenol. Therefore, it is better to use a real smokehouse for cooking smoked meat. This will guarantee the absence of many harmful substances.

Also do not forget that smoking increases the caloric value of fish. If you eat it regularly, you can get noticeably fat. For 100 grams of hot-smoked mackerel there are about 215 kcal, and the cold one - no more than 150 kcal.

Specialists recommend to eat smoked fish maximum one-two times a week. At one meal, they recommend eating no more than 100 g of fish.

Is salted and pickled mackerel good for you?

The caloric value of salted mackerel is about 200 kcal per 100 g of product. It, as well as smoked, does not lose useful substances when cooking, but it is contraindicated for people with kidney and liver problems.

The caloric value of pickled mackerel is not high - 130-140 kcal. It can be bought ready-made or cooked at home. Home marinated fish tastes better and retains all the useful substances. But it is worth remembering that the pickling process uses acetic acid, so it should be excluded from the diet of people suffering from diseases of the digestive tract. The excess acids will have a negative impact on their body.

Is it possible to eat mackerel caviar

On the shelves of stores mackerel gets without caviar. The thing is that the industrial fishing is carried out far from the spawning points, so it has time to discard the roe before it is caught. And this has its own advantage: the industrial catch only increases every year, but does not affect the number of fish. So people don't have the opportunity to taste the caviar. But it is actively consumed by people from East Asia, making pasta and other dishes with it.

Mackerel in medicine

Mackerel is cooked in all kinds of ways, so it can be eaten even by people with gastritis, diabetes and pancreatitis. But there are some restrictions, which are caused by the specifics of the disease.

In Diabetes Mellitus.

People with diabetes can eat fish that live only in cold waters. Therefore, they should give preference to Atlantic mackerel.

Important: The glycemic index of mackerel is 0 units.

Pancreatitis

Pancreatitis imposes many restrictions on the diet. First of all, people should exclude any fatty foods to avoid exacerbation of the disease. Mackerel itself is quite fatty, but in moderate quantities you can eat it, with the exception of salted and smoked. Also do not buy fish in the fall - before winter it fattens up.

For gastritis

People with gastritis also can not eat fatty or smoked fish. They should give preference to cooked mackerel or cooked in a multicooker with vegetables.

For gout

People with gout will find mackerel especially useful. To strengthen joints and ligaments, people need vitamin F, which is contained in large quantities in mackerel. It has an anti-inflammatory effect and has a positive effect on the joints.

For the liver

People with liver disease need a special diet with limited sodium intake. Mackerel contains this element, so you need to minimize the consumption of this fish. It is also forbidden to consume salted and smoked products.

Harms and contraindications

Like any other product, mackerel can be both useful and harmful. For example, some people have an individual intolerance to fish and seafood, which can lead to severe allergies. This also applies to mackerel, so you should make sure that you are not allergic to this fish before consuming it.

It is also not recommended for people with kidney, intestinal and liver diseases. Doctors do not advise pregnant women and children to eat large kinds of mackerel, because they can accumulate heavy metals in the body. Elderly people should minimize the use of mackerel. People with kidney disease are contraindicated salted fish. Boiling and baking are the best options for cooking. They preserve more useful components. Smoked fish should be eaten in limited quantities.

For children there is a daily norm of mackerel intake. Up to 5 years can be given one piece a day, no more than twice a week, up to 12 - one piece 2-3 times a week, from 12 and older - one piece up to 5 times a week.

How to choose and store

In order not to harm your health with low-quality products, you need to know how to choose fish correctly. You can determine whether it is fresh, according to the following parameters:

• Shiny, but not matte skin;
• elastic gills;
• clean eyes;
• Absence of indentations on the fish body; elastic consistency;
• moist sheen and transparent consistency of the fillet.

People who cannot eat fatty foods can buy mackerel only in spring. During this period it has the lowest fat content. In the fall, fish stores fat before hibernation, so its concentration is much higher.

Smoked mackerel should be golden in color with dense meat. Also about the quality of the product indicates a slight smell of smoke. If the hot-smoked fish has traces of netting or pallets, then it is definitely fresh. Such traces indicate that natural methods were used for smoking.

Cold-smoked fish is cooked in a different way. It is suspended at the top of the smoker, so there are no grate marks on the body. Low-quality cold-smoked fish is easy to identify, as manufacturers often try to hide product deficiencies with a strong smell. Normal fish should have a moderate flavor.

It is best to eat fresh fish. It can stay in the refrigerator for 24 hours. But if for some reason it is not possible to cook it during this period, it should be frozen. Temperature fluctuations for mackerel are inadmissible, so you can freeze it only once. Frozen, it can be stored for up to 3 months, salted - a week at a temperature of 3 to 7 degrees. Pickled can also keep in the fridge for a week, but if the marinade was onions, then the storage period is reduced to 2 days.

Can I freeze smoked mackerel

Smoked fish can also be frozen, but there are nuances that must be taken into account. For example, cold-smoked fish is best kept frozen, as it has less moisture.

Each cold-smoked fish carcass should be wrapped in foil or paper, then placed on a rack and placed in the freezer. From time to time you will need to open the freezer to allow fresh air to enter. At a temperature of -5 to -1 degree, it can be stored for up to two months.

Fish packed in a vacuum bag will remain in the freezer for 3 months. This method can be used for mackerel both for cold smoking and for hot smoking. The fish should be cut into slices and placed in bags. After that, you need to evacuate the air from the bags and place them in the freezer.

How to clean mackerel

It belongs to a small percentage of fish that almost doesn't need to be cleaned because it has no scales. Instead, its body is covered with soft skin, which softens even more when cooked. But you can not eat the skin anyway, it can accumulate harmful substances. Also, there are no small bones in the fish, and large bones can be extracted without much trouble.

Cleaning takes place in a few simple steps. First you have to separate the head. It is much easier to do this if you use scissors instead of a knife. Then you need to remove the internal organs. Inside the meat is covered with a black film, it is also important to clean it, otherwise the dish will reek of bitterness. In the end, it remains to rinse the fish under running water.

Before cooking mackerel, it is not necessary to remove the skin, but if necessary, it is done simply. It is enough to make an incision in any place and slowly pull off the skin.

To get only the fillets is simple, dividing the fish into two parts along the body. After that, you need to remove the backbone and the remaining bones.

How to cook mackerel deliciously: recipes

There are many ways to cook mackerel. Each recipe is unique in its own way and gives a unique taste.

In the oven

Fish has a pronounced taste and smell, so if you add even a few additional ingredients, the output will turn out a great dish. One of the most successful options for baking fish is cooking it in the oven with stuffing. It will be a great dish for any table and will be to the taste of even the most capricious guests.

For cooking you will need:

• mackerel;
• three onions;
• six potatoes;
• two large carrots;
• one lemon;
• herbs;
• salt/spices;
• a few cloves of garlic;
• 200 gr mushrooms.

Mackerel should be cleaned, washed, get rid of the gills, then add salt and pepper. Onion sliced in half rings, fry until soft. Grate carrots on a coarse grater. Once the onions have softened, add the carrots and stew until tender. Potatoes cut into rings. Now you will need a lemon. From one half you need to squeeze out the juice, and the other half - cut into half rings.

Wrap the mackerel in foil so that there is a hole for the fish. Now it can be stuffed, first adding a part of the roasted carrots and onions, then a layer of lemon, then the rest of the roast. The potatoes and mushrooms should be salted, drizzled with lemon juice and placed on a baking tray. At 180 degrees the fish will be ready in 20-30 minutes.

In the pan

Juicy fried mackerel will be a great addition to any dinner or lunch. One of the best recipes is mackerel in a pan with onions under mayonnaise. The recipe allows you to hide the strong smell that is inherent in this fish.

To prepare it, you will need:

• mackerel;
• two medium onions;
• 100 grams of flour;
• sunflower oil;
• salt / spices;
• mayonnaise - to taste.

First, the fish should be cleaned without touching the bones. Cut the carcass into small pieces - about 2-3 cm, put it in a bowl and sprinkle with spices. Cumin and paprika are a good addition to the taste of fish. In the same bowl add salt. All thoroughly mix and leave for 40-50 minutes.

Onions cut into rings and fry in a pan. As soon as it is ready, transfer it to a bowl, and fry the mackerel in the same oil. It is important to thoroughly coat each piece of fish in flour and pan-fry until cooked. It usually takes 5 minutes per side. When the fish is thoroughly fried, smear mayonnaise on the top of the fish without removing it from the fire. Then add the onions, cover the pan and leave to stew for another 10 minutes.

In the multicooker

Cooked in the multicooker mackerel is not only tasty, but also fast and very healthy. You can use this recipe to cook absolutely any fish. Fillet, cooked in this way, will be incredibly tender and juicy, and most importantly - will not lose its useful qualities.

You will need the following ingredients:

• mackerel;
• tomato;
• sunflower oil;
• carrot;
• one head of onion;
• sour cream;
• salt/spices.

Cleaned fish should be cut into small pieces. Grate carrots on a grater and finely chop onions. Mix onions with carrots and cook in "Baking" mode until the browns appear. Place half of the roast on a plate. Rub the pieces of fish with salt and spices, then place them on a plate with the roast. Cover the fish with sour cream and put the other half of the roast on top. Tomatoes cut into thin slices, salt and put greens on top. Cooking mode "Stew" takes about an hour.

In the microwave

This is the easiest way to cook fish. For this you will need:

• mackerel - 2 pcs;
• Provençal herbs - 10-15 grams;
• lemon - 1 pc;
• Onion - 1 pc.

The fish needs to be cleaned and thoroughly washed. Cut the onions into rings and put them in a big ceramic bowl. Cut the fish into thick 4-5 cm chunks and put them on the onion rings. Sprinkle with salt and Provencal herbs (you can use any other spices), then squeeze out the juice of half a lemon and cut the other half into half rings. If the fish is dry, you can add a little water. After everything is thoroughly mixed and cook in a microwave on maximum power for 5 minutes.

In the smoker

Smoked mackerel is a very tasty delicacy. But you can never be sure of the quality of store-bought products. So you can try to smoke the fish yourself. Hot-smoked mackerel cooked at home turns out even tastier than store-bought.

Fresh fish of medium size are suitable for smoking. You can choose frozen carcasses, but they must be without ice crusts.

If you use sawdust of plum or apple tree when smoking, then the finished fish will be incredibly delicious and appetizing. The sawdust should be placed on the bottom of the smoker. You can sprinkle them with water already in the smokehouse, but it is better to soak them beforehand so that they give more smoke. Over the sawdust install a tray, which usually comes with the smokehouse. It serves to collect fat dripping from fish.

Put the fish on the grate, close the lid and move the entire structure to the fire. The process takes on average 30 minutes. Time should be measured from the moment when the first smoke begins to come out of the smoker - this indicates that it has filled the entire internal space.

On the grill

Usually the menu at a picnic consists of meat. Also very tasty are the vegetables cooked on the grill. Even less often they cook fish, and for good reason, because the result will please even the most picky eaters. Mackerel contains few bones, which makes it ideal for grilling.

The fish should be pickled first. It is not necessary to keep it in spices since the evening, 60-90 minutes will be enough. To cook mackerel on the grill you will need:

• mackerel - 2 pcs;
• olive oil - 3 tbsp;
• spices to taste;
• black pepper - 1 tsp;
• salt - 1 tsp.

Clean the fish, smear the inside with spices, pepper and salt. Now sprinkle the spices on the outside. For them to stick well, you need to grease the fish with vegetable oil. After that leave it to marinate.

The grate of the brazier also needs to be oiled to prevent the fish from sticking. You will also need water, as the fat will drip into the fire and catch fire. It is also important to make sure that the heat is not too high, and that the fish has time to bake inside. It is necessary to turn it regularly. After 20 minutes you can serve the fish.

On the grill

Cooking mackerel on the grill is very simple. First you need to carefully clean the fish, then, making a cut along the belly, carefully remove the backbone, trying not to break the integrity and paying special attention to small bones. The result will be a clean fillet on the skin. If the fish was frozen, the fillet must thaw completely, and then you can proceed to the next step - to sprinkle with spices. Here it is a matter of taste, where everyone will find the best option for themselves.

Now you can put the fillet on the grill and grill at 180 degrees for 10 minutes.

In the steamer

Steamed fish retains the maximum amount of useful substances. For cooking we will need:

• mackerel - 1 kg;
• lemon - 1 pc;
• salt/spices.

The cleaned fish should be left to dry for a while. Then squeeze the juice of one lemon and pour it on the inside and outside of the fish. If the fish is big, it is better to cut it into several pieces. Salt and pepper each of them and add spices. Then put it in the steamer and cook for 30 minutes.

How to salt

A simple procedure that does not take much time. You will need the following ingredients:

• mackerel;
• salt - 3 tbsp;
• sugar - 1 tbsp;
• bay leaf - 3 pcs;
• Black pepper - 3 pcs.

The fish needs to be carefully washed and gutted. On the bottom of the container pour one spoon of salt, pepper and crushed bay leaf. Mix the rest of the salt and sugar and rub the fish thoroughly inside and outside. Cover the container tightly and put in the refrigerator for 2-3 days. Before serving, the fish should be rinsed.

What can be cooked from mackerel: recipes

In addition to the huge number of ways to cook this fish, there are many other dishes in which mackerel acts as the main ingredient.

Salad

Products:

• baked mackerel - 3 pieces;
• onion - 1 pc;
• apple cider vinegar - 2 tbsp;
• hard cheese - 100 gr;
• salt / pepper;
• egg - 3 pcs;
• mayonnaise;
• herbs.

Cut the onions into rings. To make the salad look more spectacular, you can use onions of red or blue color. Onions transfer to a deep container and marinate in apple cider vinegar. Chop the herbs and grate the cheese on a coarse grater. Remove bones from fish pieces and mash fillets. Boil the eggs, grate them, mix with the cheese and season with salt and pepper. Put onion, fish and greens on top. Mix thoroughly, then dress with mayonnaise. At the end you can add whole sprigs of parsley for decoration.

Roll

For the roll you need:

• mackerel - 600 g;
• Onion - 1 pc;
• Carrot - 1 pc;
• egg - 1 pc;
• gelatin - 2 tbsp;
• sunflower oil - 3 tbsp;
• salt / pepper - to taste.

Chop the onion finely, put it to fry. Grate carrots on a coarse grater, mix with onion, add salt, pepper and mix thoroughly. Boil an egg and grate it on a coarse grater.

Wash the cleaned fish, cut it lengthwise, take out the backbone and check the fillet for bones. Pepper and salt the fillet and put it on clingfilm. Put a uniform layer of sautéed onions and carrots, sprinkle eggs on top. Gently roll up the roll and several times wrap it in clingfilm. Then cook it for 30 minutes. After that, let it cool and put it in the fridge overnight.

Soup

For the soup you will need:

• mackerel - 1 pc;
• water - 3 liters;
• carrot - 1 pc;
• Onion - 1 pc;
• potatoes - 5 pcs;
• salt/pepper - to taste.

Put water on the fire and bring to a boil. While the water is boiling, prepare the fish. For the soup you need a fillet without skin and bones. Cut the flesh into medium slices.

Make a roasting of onions and carrots, dice the potatoes. As soon as the water boils, add potatoes. Once it has boiled a little, add the potatoes, salt and pepper and leave the soup for another 10 minutes. Now add the mackerel fillets and cook the soup for 10 minutes more. Ready dish can be garnished with greens.

Cutlets

Products:

• mackerel - 1 kg;
• Onion - 2 pcs;
• loaf - 4 slices;
• garlic - 1 head;
• egg - 1 pc;
• potatoes - 1 pc;
• milk - 1 cup;
• spices;
• pinch of soda;
• vegetable oil - 1 tbsp.

Peel the fish and separate the fillets. Soak the loaf in milk for 10 minutes. Mackerel with onion, garlic and loaf paste through a meat grinder. The resulting mass pour into a deep bowl and add there soda, egg, spices and vegetable oil. Make balls of minced meat and roll them in flour. Place the cutlets on a frying pan and fry until golden brown on both sides.

Pâté

Products:

• mackerel - 1 pc;
• red onion - 1 pc;
• Pickled cucumber - 1 pc;
• garlic - 1 clove;
• mustard - 1 tsp;
• parsley;
• yogurt - 2 tbsp;
• salt/pepper.

Separate the fillet from the bones, put into a bowl and mash thoroughly with a fork. Chop onion and cucumber very finely, squeeze garlic, add the remaining ingredients and mix thoroughly. If there will be large pieces of cucumber or onion, you need to grind them. Put the ready paste in the fridge for a few hours.

Suguday

Products:

• mackerel - 1 pc;
• onions - 3 pcs;
• sugar - 1 tbsp;
• salt - 3 tbsp;
• oil - 0.5 cup;
• vinegar - 0,5 cup;
• water - 1 cup;
• bay leaf;
• spices/salt;
• herbs.

Wash the fish, remove the black film from the belly and cut into pieces. In a container place a layer of fish, then a layer of sugar, salt and pepper. On top lay the onion, bay leaf and dill. On top of another layer of fish and again in that order spices and onions.

Vinegar mix with water and oil, pour this mixture over fish, close the container tightly and put in the fridge.

Shish kebab

Products:

• mackerel - 1 pc;
• garlic - 1 head;
• vinegar - 4 tbsp;
• sugar - 1 tbsp;
• vegetable oil - 4 tbsp;
• salt/spices to taste.

Clean the fish, gut it, do not remove the head. Rub the carcass thoroughly with spices inside and outside. Pass garlic through a press, mix with oil and sugar. Coat the outside of the fish with this mixture. Leave it for marinade for 60 minutes.

When ready, thread the fish on a skewer and bake on each side for 15 minutes. Serve with vegetables.

Can I Eat Raw Mackerel

On the Internet you can find conflicting information about whether you can eat raw mackerel. Some say that it is even healthy, others assure that it is absolutely impossible. For most people living in the former Soviet Union, dishes made from raw fish are a gimmick. They are used to the fact that fish can be fried or boiled. It is not only tastier, but also safer. There is some truth to that. Fish that has not been heat-treated can be dangerous for humans, because it often becomes a source of dangerous parasites and various intestinal infections. This also applies to mackerel. It contains parasites that can pose a serious danger to human health:

1. Anthrax. Can grow up to 2 cm in length.
2. Anisakidosis.
3. Ligulosis. Can grow up to 100 cm.
4. Nanophytosis. This is the smallest parasite of those that live in sea fish.
5. Lenticum broadleaf. Grows to 5 cm.
6. Metagonimosis.

Each helminth has its own unique shape, appearance, and life cycle. They live not only in the insides of fish, but also in the meat itself. It is very easy to get infected with them, because some of them are not visible to the naked eye.

Anisakidae are the most dangerous to humans. Most often saltwater and ocean fish are infected with these parasites. They reach a length of 5 cm, have an elongated body. They have learned to survive even at low temperatures, so they can be destroyed only by heat treatment.

Parasites living in mackerel can cause many serious diseases:

1. Anisakidosis. The cause of the disease are anisakid larvae that get into the human body with raw fish. Symptoms of infection are similar to appendicitis, which often becomes the cause of unnecessary surgery. If larvae infestation is not detected in time and appropriate measures are not taken, there is a risk of death from internal bleeding.
2. Ligulosis. Caused by the tapeworm. Symptoms of infection are intoxication, which manifests as nausea, vomiting, and diarrhea. Infected people have a high fever. Once in the body, the worm remains in the intestine and continues to feed.
3. Diphyllobotriosis. The causative agent of this disease is the broad tapeworm. It is the largest of the parasites living in fish. Often this disease is the cause of anemia.
4. Dioctophimosis. This parasite affects the kidneys, and only surgery can get rid of it. There is no medication treatment.
5. Opisthorchiasis. Caused by various parasites that live in mackerel. The disease affects the liver, pancreas, and in some cases the gallbladder.

Given the high probability of parasite infection, it is not recommended to eat mackerel raw. Identify contaminated fish can be identified by an unpleasant odor, sticky skin. If the meat falls apart easily, it means it has long been infested with parasites and they have disturbed the structure of the muscle tissue. Also an infected fish usually has a bloated belly.

Interesting facts

1. In Japanese cuisine, there is a dish called katsuo-bushi. The Japanese appreciate it for its great taste. It is usually made from tuna, but sometimes mackerel is used instead. It is compressed into cubes and then sliced.
2. In Japan, mackerel is used to make noodle sauces and miso soup. Fish fillets are repeatedly smoked, then sun dried for 6 months.
3. Despite its fat content, mackerel is considered a dietary product because of its low caloric content.
4. Mackerel has strongly developed muscles, which allows it to quickly gain great speed. Within 2-3 seconds after a jerk it reaches its maximum speed - 80 km / h upstream. Against the current it can reach a speed of up to 50 km/h. For comparison, modern racing cars accelerate to 100 km/h in 4-5 seconds.
5. Despite such a high maximum speed, mackerel prefer to migrate at low speeds - up to 30 km/h. This gives it the ability to travel the longest possible distances and hold the line of a shoal.
6. Some mackerel allow only fish of their own species to reach the shoal. But certain species are unpretentious and often take outsiders who are not knocked out by size, often migrating with herring or sardine.
7. Japanese mackerel are caught the most. The annual catch can reach the 65-ton mark. But such a rapid catch does not reduce its population because of the high rate of reproduction. Females of some species are able to lay up to half a million eggs during one spawning period. This is one of the best indicators among fish.
8. Because of the gregarious lifestyle, anglers can pull up to 3 tons of fish per dive.
9. Japan has learned how to artificially breed mackerel. There are special enterprises that do this. But the weight of captive bred fish usually does not exceed 300 g.
10. Fishing boats use various seines to catch mackerel. Before each trip to the sea, they study the behavior of the fish. Depending on the conditions, it may be at different depths. The depth of the pack depends on the distance to shore, water temperature, and the presence of other fish species in the area.
11. Fishermen-athletes appreciate this species for the excitement of catching. Mackerel is highly voracious and not very difficult to catch with rods. Despite the supposed ease of catching, it can be very nerve-wracking and regularly off the hook. Fishing enthusiasts know that catching mackerel from the shore is almost impossible. It tends to stay away from the shore, so a boat will be needed.
12. Experienced fishermen love a challenge, so they often try to catch fish "by themselves". This is a primitive homemade tackle, which consists of a fishing line and several leads with hooks. The difficulty is that instead of bait they use foil instead of bait.

Mackerel is one of the most basic commercial fish. It is valued for its high nutritional value, high content of vitamins and trace elements, and population stability. The widespread distribution of the fish in seas and oceans across the planet allows anglers to catch mackerel close to home.

Photo of mackerel