Mackerel is a common name given to many different species of pelagic fish, mostly from the family Scombridae and they include chub, Atlantic, Indian and Spanish mackerels.
It is one of the comeliest fish there is and one of the cheapest, tastiest, and still most plentiful.
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They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
The Mackerel Family
There are presently sixteen members of the Scombridae or Mackerel Family, three from the Atlantic, eight from the Pacific, and five present in both the Atlantic and Pacific Oceans.
The Mackerel or Scrombridae Family includes the bonitos, mackerels, and tunas, which are some of the most key food fishes and common game fishes in the world.
However, the family has 54 universal species that have been placed in 15 genera that are found globally in tropical and temperate waters.
Fishing is so much more – it’s a lifestyle. If you’re passionate about making healthy food choices, the information below will give you the assurance to enjoy and recommend mackerel.
Mackerel is one of the most widely consumed fish variety globally. Health-conscious people can consume this fish in baked, steamed or grilled form.
The fish is packed with omega-3 fatty acids and a high amount of proteins, consuming this fish offers a wide range of health benefits.
Health Benefits – What Makes Mackerel So Good?
Mackerel is a nourishing fish for everybody. It has high levels of necessary fatty acids, which develop stamina and assist recovery after exercise while helping to maintain beautiful skin.
Mackerel fish is high in coenzyme Q10, antioxidants, and omega-3 fats. Coenzyme Q10 assists in getting rid of cancerous agents attached to cells.
Antioxidants can help lower risks of cancer by eradicating free radicals in your body; omega-3 fats can aid in preventing prostate, breast, renal, and colon cancers.
Other Benefits Include:
- Prevents heart disease
Mackerel fish is not only rich in monounsaturated fatty acids and polyunsaturated fatty acids but is also low in saturated fats.
- Lowers risk of diabetes
Mackerel consists of healthy fats namely monounsaturated fatty acids (MUFA) which play a key role in the prevention, as well as control of blood sugar levels in diabetics.
Mackerel fortifies the immune system. It supports the functions of organs that have been weakened by sickness.
- Controls blood pressure levels
High levels of potassium present in this fish help in maintaining normal blood pressure, plus it lowers the risk of health complications related to the condition.
- Reduces symptoms of rheumatoid arthritis
It consists of anti-inflammatory compounds which aid in lowering the joint pain and stiffness of muscles in people suffering from rheumatoid arthritis.
- Lose weight
The content of omega 3 in the puffer-fish is assumed to help people lose weight. Research has shown that consistent consumption of fish oil bloating joined with regular exercise can lessen abdominal fat vividly.
- Lower Cholesterol
Fish oil in mackerel helps to lower your bad cholesterol particles and increase the good cholesterol levels.
- Improves cognitive function
Research studies have proved that people consuming high levels of omega-3 fatty acids are at a lower risk of getting affected by depression.
- Mackerel is overloaded with DHA
It contains (Docosahexaenoic acid) and consuming this fish lowers your chances of suffering from Alzheimer’s disease and Parkinson’s disease.
- Increases survival chance of bowel cancer patients
Mackerel is one of the very few natural sources containing good amounts of vitamin D that is known to up the survival chances of bowel cancer patients.
- Firstly, Mackerel are delicate and perishable. Fresh fish should be kept well refrigerated and cooked promptly.
- Secondly, if mishandled they could be subject to bacterial action resulting in the production of histamines.
- An excess of histamines causes tingling of the lips and mouth, skin rashes, vomiting and other symptoms that may last for as long as 12 hours
- Also, mackerel contains methyl mercury, thus pregnant women and nursing mothers should avoid it.
- Lastly, Mackerel should not be consumed regularly by pregnant women; otherwise, it harms a child’s developing nervous system and may pose risk to mothers as well.
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