Mackerel

Mackerel is a fish abundant in cold waters and especially in those of the English Channel and the North Sea.Mackerel Different species of mackerel is mainly due to their size, which can grow up to 80 cm. But these fish usually slender body and black stripes characteristics are about 35 cm. Young mackerel are also called "Lisettes" or "mackerel Dieppe" because they are caught mainly in the Channel, as the large mackerel they're called "torpedoes".In France, mackerel found fresh at the fish are caught with trawls handmade or line, while frozen fish comes from industrial fishing. And it is in spring that mackerel is cheaper and tastier. In fact, this inexpensive fish has excellent flesh that can be eaten raw, smoked or cooked on the grill, in the oven or broth. Nevertheless, it must ensure its freshness by choosing firm and stiff, with skin and bright eyes.
This precaution taken, mackerel is eaten in various ways: either baked, brushed with mustard, either in "escabeche", ie covered with boiling vinegar, or cooked in white wine and accompanied by onion rings as we prepare to Dieppe. But fans also appreciate smoked flavored with cracked pepper or other spices and savor input or flat rapid accompanied by boiled potatoes and a salad.His taste is not the only interest of this beautiful fish, as it turns out good for health. And this mainly due to its content of polyunsaturated fatty acids. Indeed, with sardines, tuna, trout, herring and salmon, mackerel is one of the most fish rich in omega 3, precious substances to fight against cardiovascular disease.
These fats play an important role in regulating mood, preventing depression like that of Alzheimer's disease. They also recognized an anti-inflammatory interesting for asthma, rheumatoid arthritis, psoriasis and inflammatory bowel disease. In addition, we found in mackerel vitamin D and Group B as well as many valuable trace elements such as phosphorus, magnesium, selenium, iron and iodine.Moreover, the richness of the fish vitamin D, vitamin B12 and iron which adds a high protein content makes it a food of choice for moms. However, they are advised not to eat raw or smoked mackerel, because it can, like any raw fish contain bacteria, viruses or parasites that only cooking can destroy.Because of its abundance near our coasts and its taste and nutritional qualities, mackerel is celebrated during the summer in many coastal towns. Including St Valery en Caux, Trouville or in the Bay of St Brieuc.