Benefit and harm

The benefits and harms of Mackerel

Mackerel is a pretty common fish related to the mackerel family. In the words mackerel and mackerel – are the same, it causes some confusion and often called mackerel mackerel, not knowing that they are two different fish, though related in appearance. Mackerel mackerel are larger than usual and has more sharp and outstanding the teeth, although the exterior color and built body, these fish are identical.

To preserve the useful properties of fish is well kept. If improperly frozen fish spoils quickly. However, this does not prevent to catch it in large quantities. To the shops the fish comes in frozen, salted and dried form, you can find it in the form of canned food. Raw fresh mackerel can be found only in the cities involved in the catch of this fish. Frozen mackerel is distributed worldwide.

Properties of mackerel

Mackerel is a predatory fish, the body is elongated, the back is Golden, covered with dark, almost black stripes, dark, belly light. The powerful tail of a fish, the fins resemble a smooth Crescent. The maximum size of the species is 70 cm, the average size of fish is about 30 cm.

Mackerel is a schooling fish that lives in many seas and in the Pacific and Atlantic oceans. She lives near coral reefs and rocky shores, mainly in warm waters. The main countries who catch mackerel is Japan and Korea.

Fish meat is soft and tender, but fatty and nutritious compared to other types of fish. It has no small bones, for which many Housewives prefer this type of fish.

Mackerel contains a lot of minerals: calcium, chromium, sulphur, ferum, chlorine, molybdenum, potassium, fluorine and phosphorus, and vitamins B12, E and vitamin A. However, the chemical composition of fish may vary depending on the environment of its habitat.

Use mackerel

Mackerel has a positive effect on blood vessels and heart. Fish triggers the formation of blood cells, because it contains large amounts of vitamin B12.

Mackerel meat is rich in fats Omena-3, which improve the functioning of the body and control the breakdown and metabolism of fats.

Mackerel slows down the aging of cells. Fish is good for joints, muscles and bones, it also stimulates the brain.

Protein found in mackerel, is digested much faster than protein coming from meat cattle.


With regular use, the mackerel reinforces the immune system, and normalizes a hormonal background. It is advised to eat after surgery, in the early stages of pregnancy and while taking birth control pills.

Mackerel reduces the risk of developing diabetes, but also facilitates the progress of the disease diabetics.

The use of mackerel

Mackerel is widely used in cooking. Most often it is salted and smoked, but fish retains the useful properties of any kind. Very tasty mackerel, cooked in a double boiler, so it is prepared and does not lose juiciness and vitamins. Fried and boiled mackerel has a bitter-sour taste.

The mackerel is introduced in the diet of people suffering from rickets, having a poor memory, muscle spasms, and have problems with nerve disorders.

Mackerel is very useful for a growing organism, so it is added to the diet of children.

Mackerel is advised to drink when taking tablets against malaria.

Harm mackerel

You can't eat fish if you are allergic to seafood or some trace elements.

Disease of the kidneys and liver should not be eaten greasy mackerel, as it may aggravate the disease course. For this reason, mackerel is not used in diets.

If you have problems with the gastrointestinal tract not to eat salty and fried fish.

You can not eat this kind of fish when excess amounts of selenium in the body.