About mackerel Edit

Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. The mackerel’s white and oily flesh tastes a lot like tuna. It is often prepared whole or cut in strips and smoked. Mackerel is a fatty fish. For the weight conscious, steaming, poaching or cooking in parchment would be the wisest choice.

Mackerel is an excellent source of vitamins A, B 9, B12, C and omega-3 fatty acids. It also provides a generous amount of potassium, calcium, phosphorus and magnésium.

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