Mackerel is rich in protein and fatty acids. Analysis shows that it contains essential unsaturated fatty acids for the human body, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have the effect of inhibiting hypertension, myocardial infarction, and arteriosclerosis.
Nutritional Value
1. Mackerel contains EPA and DHA, which can lower blood cholesterol, triglycerides, and blood pressure, prevent blood clots, and benefit those with hypertension or coronary artery disease.
2. The abundant vitamin B in mackerel can delay aging.
3. The black part on the back of mackerel contains a lot of vitamin B12, which can prevent and treat anemia.
4. Mackerel is rich in protein, unsaturated fatty acids, and vitamins, and its protein content is the highest among all fish.
Health Benefits
Inhibiting hypertension and promoting brain development: Mackerel is rich in protein and fatty acids. Analysis shows that it contains essential unsaturated fatty acids for the human body, such as EPA and DHA, which have the effect of inhibiting hypertension, myocardial infarction, and arteriosclerosis. DHA is known as “brain gold” and is a necessary nutrient for the development of the human brain and central nervous system, which is beneficial for the brain development of infants and young children.
Preventing night blindness: Mackerel contains 16 times more vitamin A than beef, which has a good preventive effect on night blindness. The vitamin E it contains can also slow down the aging process of the human body.
Applicable Population
Mackerel is suitable for everyone.
Taboos
Patients with cirrhosis should avoid eating mackerel.
Selection Tips
1. Look at the color: When selecting mackerel, choose those with bright and shiny bodies, green scales, and silver fish scales on the belly that are shiny and silver-white. If the body is dark or the belly is yellow, it is not fresh and not recommended.
2. Look at the brightness of the eyes: Choose mackerel with black and bright eyeballs and full crystalline lenses. If the eyes of the fish are yellow and cloudy, it means that the fish has exceeded the shelf life.
3. Look at the straightness of the body: You can use one hand to pinch the head of the mackerel and lift it up to judge its freshness. If the body remains straight without support, it means that the fish is still fresh and the meat has not started to deteriorate. If the body is bent and soft, it means that it has been left at room temperature for too long and is not fresh.
4. Touch the skin to see if it is dry and not sticky: When selecting mackerel, you can also touch the skin with your hand to distinguish its freshness. If the fish is not fresh enough or has been exposed to sunlight for too long at room temperature, it will affect the quality of the fish meat and cause the fish to secrete viscous substances. Therefore, if you find that there are sticky substances attached to the fish or it feels sticky to the touch, it means that it is not fresh enough and not recommended for purchase.
5. Look for blue-green spots on the body: When selecting mackerel, look for blue-green spots on the body that look like fish scales. If there are many of these spots, it means that the freshness of the mackerel is guaranteed. In fact, these blue-green spots are not scales of the mackerel, but unique sensing points that respond to external pressure. Once the mackerel is out of the water for too long or not properly preserved, the blue-green spots on its body will gradually disappear, indicating that the fish is no longer fresh.
6. Smell the gills for any strange odor: When selecting mackerel, you can slightly open the gills and smell them. If you only smell a faint fishy and salty seawater smell, without any strange bleach, hydrogen peroxide, or rotten smell, it means that the fish has not been soaked in medicine or left for too long and can be purchased and eaten.
