Mackerel has a rich, juicy fishy taste. It manifests itself especially well during cold smoking.
What are the benefits of mackerel
Vitamins D, A, E and B-groups; fish fat; minerals dissolved in sea water (selenium, zinc, magnesium, iron, potassium, sulfur and many others).
Such a wealth of vitamin and mineral composition, complemented by excellent taste, has made mackerel one of the favorite fish products all over the world.
The ability of mackerel to have a positive effect on the immune system is due to its Omega-3 and vitamin D content.
Regular intake of these substances into the body increases our resistance to infections.
Vitamin D contained in mackerel is involved in the metabolism of calcium and phosphorus, which is extremely important for bone health.
In what form is mackerel most beneficial
Boiled. It may seem surprising to some, but this is the healthiest way to cook fish.
In this way, the largest amount of valuable substances is preserved and is even more easily absorbed by the body.
How to eat mackerel correctly
Mackerel is stewed, fried, boiled, baked, smoked, stuffed, salted, pickled, canned.
Cutlets, salads, and soups are made from it.
The best combination of this fish is with potatoes.
