Mackerel is a species of strong, fast-swimming pelagic fish found in North Atlantic waters from Northern Norway and Iceland to West Africa and the Azores Islands. It is also found in the North Sea, the western Baltic Sea, the Mediterranean Sea and the Black Sea.
Walks in large flocks, often just under the surface of the water. It can cover a distance of up to 500 km. In the winter months it moves to deeper areas of water. As it has no swim bladder, it remains in constant motion.
The body of the mackerel is spindly and streamlined, round in cross-section. The mackerel on the back is dark, bluish-greenish with dark spots, while the sides are silvery-white, as is the underside. Its wide mouth is equipped with fine teeth. Its skin is incredibly smooth, which is due to its fine scales. It has two dorsal fins, behind which there are 5 more small fins.
It reaches sexual maturity in 2-3 years of age, with a length of about 30cm. It reaches a maximum length of over 50cm and weighs up to 3.5kg. It lives up to 20 years.
It is one of the most important commercially fished species. It is valued by consumers in smoked form, but it is equally interesting and tasty to serve it as a grilled carcass.
Pearl-white mackerel meat is an excellent source of protein, including essential amino acids such as lysine and isoleucine. It is a fatty fish, rich in omega-3 and omega-6 polyunsaturated fatty acids, which regulate the level of triglycerides in the blood, improve blood supply and elasticity of blood vessels. The vitamins A and D found in meat prevent inflammation, improve mood, help build phosphorus and calcium into the bones, and have a positive effect on the skin and eyesight.
Macrella is also an excellent source of phosphorus, potassium, but also selenium, which protects us from free radicals.
From a nutritional point of view, fresh mackerel is the best choice as it has the most nutritional value, vitamins and minerals. If you prepare it by steaming or in the oven without adding oil, it makes a healthy and low-calorie meal.