Flounder generally refers to blue-spotted mackerel.

Flounder generally refers to the blue-spotted Mackerel, which is a species of the family Scombridae. The body is slender and spindle-shaped; the snout is slightly pointed; the jaw teeth are triangular and sharply flat; the vomer and palatine bones have villous teeth; the pectoral fins are short and small; the body is covered with small round scales; most of the abdomen is exposed and scaleless; the dorsal side of the body is blue-green, The ventral side is silvery white. They usually live in shallow sea areas with sandy and muddy bottoms and are an important fishery resource.

Spanish mackerel is a nutritious food with many nutritional values. Here are the nutrients and health benefits of Spanish mackerel:

1. Protein: Spanish mackerel is a good source of protein. It contains high-quality protein, which is essential for the establishment and repair of body cells.

2. Omega-3 fatty acids: Spanish 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.

3. Vitamins: Spanish mackerel is rich in vitamins, such as vitamin D, vitamin B12 and vitamin A. Vitamin D plays an important role in bone health and immune system function, vitamin B12 is essential for the nervous system and red blood cell formation, and vitamin A plays an important role in vision and cell growth.

4. Minerals: Spanish mackerel is rich in minerals, such as calcium, phosphorus, iron, zinc and selenium. These minerals play a key role in maintaining bone health, blood circulation, immune system and other physiological functions.

5. Low fat: Compared with other fish, Spanish mackerel has a lower fat content and is suitable for people who pursue a low-fat diet.

Mackerel is a nutrient-rich food that provides a variety of important nutrients that are beneficial to health. However, individual nutritional needs vary depending on factors such as age, gender, physical condition and dietary habits. If you have specific nutritional needs or health concerns, please consult a professional physician or nutritionist for more detailed advice.

The meat of Spanish mackerel is delicious and suitable for making delicious dishes in a variety of cooking methods.

Here are several common methods of cooking Spanish mackerel:

1. Fry: Clean and remove the scales from the Spanish mackerel, and wipe dry with kitchen towels. Heat an appropriate amount of olive oil or vegetable oil in a pan, and when the oil is hot, add the mackerel. Fry until golden brown on both sides while keeping the fish tender. You can marinate the mackerel with salt, pepper and other seasonings to enhance its taste.

2. Steaming: Cut the mackerel into pieces and marinate with salt, onion, ginger and cooking wine for a while. Prepare a steamer, add water and heat until boiling. Place the marinated 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.

3. Grill: Cut the mackerel into pieces suitable for grilling and marinate with salt, pepper, herbs and other seasonings for a period of time. Preheat the oven to the appropriate temperature, place the mackerel on the baking sheet, and bake for about 10-15 minutes, until the fish is cooked and golden brown on the outside.

4. Stew the soup: Cut the mackerel into pieces and put them into the stew pot with vegetables, seasonings and soup. Add appropriate amount of water or Chicken stock and simmer for about 15-20 minutes until the fish is cooked through and the soup is rich.

The above are some common methods of cooking Spanish mackerel, which you can adjust according to your personal taste and preferences. No matter which method you choose, pay attention to the heat and cooking time to maintain the freshness and tenderness of the mackerel.