Mackerel is also known as mackerel, oily mackerel, blue mackerel, and Japanese mackerel.

Mackerel Mackerel is a fish of the genus Mackerel in the family Mackerelidae of the order Perciformes. It is also known as mackerel, oily carp, blue mackerel, Japanese mackerel, etc. The body length can reach up to about 64 cm, the body shape is similar to a spindle, and the tail fin is deeply forked. The dorsal side of the body is blue-black with dark blue irregular markings, and the abdomen is silvery white with a slight yellowish tint.

Mackerel is a high-protein, low-fat food that is easily absorbed by the body. The body also contains EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which have the functions of dilating blood vessels, anticoagulation, nourishing brain cells, promoting growth and development, etc., and have good effects on cardiovascular and cerebrovascular diseases. Health effects. It is sweet in taste, neutral in nature, and has the effect of nourishing and strengthening. Here is some information about mackerel:

1. Omega-3 fatty acids: Mackerel is rich in Omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids have benefits for heart health, brain function, and anti-inflammatory effects.

2. Protein: Mackerel is a good source of high-quality protein. Protein is an important building block of the body's cells and is essential for muscle growth, repair and various body functions.

3. Vitamins and minerals: Mackerel is rich in many vitamins and minerals, such as vitamin B12, vitamin D, vitamin E, magnesium and selenium. These nutrients play an important role in the normal functioning and health maintenance of the body.

4. Low fat: Mackerel’s relatively low fat content makes it ideal for those pursuing a low-fat diet.

Please note that individual nutritional needs will vary based on factors such as age, gender, physical condition and dietary habits. If you have specific nutritional needs or health concerns, it is recommended to consult a professional physician or nutritionist for dietary advice tailored to your individual circumstances.

Mackerel is a fish suitable for a variety of cooking methods. Here are some common methods of cooking mackerel:

1. Grill: Cut the mackerel into appropriately sized pieces or whole pieces, and apply seasonings such as salt, pepper, olive oil and lemon juice on the surface. Preheat the oven to the appropriate temperature, place the mackerel on a baking sheet and bake for about 10-15 minutes, until the fish is cooked through and golden brown on the outside.

2. Fry: Cut the mackerel into thin slices or cubes, and sprinkle an appropriate amount of salt and pepper on the surface. Heat a pan and add olive or vegetable oil. Once the oil is hot, add the mackerel fillets and fry until golden brown on both sides while keeping the fish tender.

3. Steaming: Cut the mackerel into pieces of appropriate size, and apply salt, ginger, garlic and other seasonings on the surface of the fish. Prepare a steamer, add water and heat until boiling. Place the seasoned mackerel on the steaming rack, put the steaming rack into the steamer, cover the pot, and steam for about 8-10 minutes, until the fish is cooked.

4. Stew: Cut the mackerel into pieces, add an appropriate amount of water or fish soup to the pot, add vegetables, seasonings and seasoning packets (such as ginger slices, green onions, star anise, etc.) and stew for about 15- 20 minutes, until the fish is cooked through and the sauce is rich.

These cooking methods can be adapted and innovated to suit personal tastes and preferences. Make sure to control the heat during cooking to maintain the tenderness of the mackerel. Enjoy delicious mackerel dishes!