Pelagic
Calories
191
–
Squi
18
–
Fats
13,3
–
Carb
0
Description
Cooking methods: The main method of cooking this fish is smoking. Sometimes it is also baked or fried. Healthy...
Cooking methods: The main method of cooking this fish is smoking. Sometimes it is also baked or fried...
Description
Cooking methods: The main method of cooking this fish is smoking. Sometimes it is also baked or fried.
Healthy properties: The soft meat of mackerel is rich in vitamins (especially B12 and PP), minerals (sodium, phosphorus, chromium, iodine), and trace elements. Mackerel is a source of omega-3 fatty acids, which boost the body's immune system, optimize metabolism, and hormonal levels. Mackerel is especially beneficial for children, pregnant and lactating women, and people with cardiovascular diseases.
Description: Mackerel is a typical representative of the mackerel family, a fast-moving, schooling, and warm-water fish (optimal water temperature for it is 8-20°C).
Texture and taste: It has a soft, fatty texture.
Interesting facts: Katsuo-bushi – dried mackerel – is often the source of the amazing flavor of Japanese cuisine. The fillet of this fish, repeatedly smoked and then sun-dried for six months, is used to make a strong broth for miso soup, tempura sauce, noodle sauce, and other dishes. For this purpose, thin slices are shaved from a katsuo-bushi, a wooden block resembling a slab.
Description
Cooking methods: The main method of cooking this fish is smoking. Sometimes it is also baked or fried.
Healthy properties: The soft meat of mackerel is rich in vitamins (especially B12 and PP), minerals (sodium, phosphorus, chromium, iodine), and trace elements. Mackerel is a source of omega-3 fatty acids, which boost the body's immune system, optimize metabolism, and hormonal levels. Mackerel is especially beneficial for children, pregnant and lactating women, and people with cardiovascular diseases.
Description: Mackerel is a typical representative of the mackerel family, a fast-moving, schooling, and warm-water fish (optimal water temperature for it is 8-20°C).
Texture and taste: It has a soft, fatty texture.
Interesting facts: Katsuo-bushi – dried mackerel – is often the source of the amazing flavor of Japanese cuisine. The fillet of this fish, repeatedly smoked and then sun-dried for six months, is used to make a strong broth for miso soup, tempura sauce, noodle sauce, and other dishes. For this purpose, thin slices are shaved from a katsuo-bushi, a wooden block resembling a slab.
FAO27
FAO21
FAO61
FAO31
FAO37
FAO57
FAO47
FAO88
FAO58
Чили
Турция
Китай
Индонезия
Бангладеш
Эквадор
Саудовская Аравия
Россия
Египет
