Mackerel is a popular nutrient-dense fish. It has great commercial value throughout the world. People mostly catch these fish for food and sport. They also make a great bait for catching other fish due to their oily and firm flesh. They’re typically available on the menus of restaurants around the world. Most fish lovers esteem them as a great food option because of their amazing flavor and numerous health advantages. Â.
There is no specific type of fish, or even a specific species of fish, that is referred to as “mackerel.” It is actually a common name for a variety of quickly moving seawater fishes, the majority of which are members of the Scombridae family. The rest come from families like Gempylidae, Hexagrammidae, and Carangidae. Mackerels are related to tuna and bonito, which are both members of the Scombridae family.
There is no one characteristic that can be applied to all “mackerel” fish because there are numerous species in this category. However, the majority of fish of this type have a long, slender body and a deeply forked tail. Additionally, a lot of them have luminous, colored skin with distinct irregular stripes. Mackerels come in a variety of sizes, from tiny baitfish to large gamefish. But most of them are typically slimmer and smaller than tuna. Â.
Mackerels are mostly found in temperate and tropical seas. They either reside near the seashore or offshore. They are produced and traded in many nations because they are ubiquitous. Denmark, the Netherlands, Japan, China, and Norway are among their top exporters and producers.
These fish travel in groups called schools. While many mackerel schools cross oceans in search of suitable spawning grounds, the majority stay within a particular geographic region. This is what gives many of them their names. Others are named for their most distinctive features. Â.
Stock assessments are performed by the National Oceanic and Atmospheric Administration (NOAA) to determine the size and health of fish populations found in a particular area. These stock statuses for the fish are determined by these evaluations:
NOAA conducts stock assessments of the majority of the well-known varieties of fish found in the mackerel category. Each variety has been assigned its own stock status based on these evaluations. For instance, the 2021 stock assessment of Atlantic mackerel revealed that it is overfished and overfished in the New England/Mid-Atlantic region.
King mackerel stocks in the South Atlantic and the Gulf of Mexico were both found to not be overfished or subject to overfishing. The stock status for the Spanish mackerel is the same.
As a result, while some mackerel species are overfished or at risk of overfishing, others have large populations and are not at risk.
Although they smell even after just one day, fresh mackerels are delicious. Therefore, consume them within 24 hours of being captured for the best flavor. Â.
Almost all kinds of mackerel have a rich, distinct flavor. Their flesh is moist, flaky, and soft. Many people laud these fish for having a mildly sweet and salty flavor. However, some people also find the flavor of mackerel to be a little bit fishy and oily because it is an oily fish. Â.
Mackerels are considered some of the most nutritious fishes. They provide a good amount of protein, vitamins B2, B3, B6, and B12, and vitamin D. Additionally, their flesh is rich in minerals like iodine, selenium, and copper. Additionally, some of these fish have significant iron and vitamin B1 content.
Being an “oily fish,” mackerels are one of the best sources of omega-3s, which are good fats that support heart and brain health. More omega-3s are found in cooked 3-ounce portions of Atlantic or Pacific mackerel than in most other seafood, at over 1,000 milligrams per 3-ounce serving.
Mackerels have an additional nutritional advantage in that they contain significantly more healthy unsaturated fats than saturated fats, which raise your bad cholesterol. In actuality, mackerel’s unsaturated fat content is around 77%.
The National Council for Nutrition’s Report
The fish industry in Norway complies with EU regulations regarding food safety. Our Food Safety Authority is in charge of monitoring food safety, suggesting new measures, and creating rules. Risk analysis is carried out by the Scientific Committee for Food Safety.
Norwegian mackerel contains a number of nutrients, such as vitamin D, protein, and selenium, that you won’t find in omega-3 supplements. Greater health effects result from the combination of these ingredients than from omega-3 supplements alone. Omega-3 supplements, however, may be a way to get the recommended dose for people who find it difficult to consume the 2-3 portions of fish per week.
Yes – in fact it’s encouraged. The World Health Organization (WHO) advises pregnant women to consume more seafood.
Please visit our dedicated Quality and Seafood Safety pages for more details about Norway’s quality and safety inspections.
1) Mackerel Is a Substantial Source of Omega-3 Fatty Acids
It is a fact that most adults are not consuming enough omega-3 (1).
For example, aside from people living in East Asia and Scandinavia, most adults around the world have low blood levels of these essential fats (2).
The best way to increase our intake of omega-3 fatty acids is to eat more oily fish, which is rich in these nutrients.
On the positive side, mackerel offers a substantial amount of omega-3, and just one fillet provides 2991 mg of the fatty acids. Per 100 grams, this equates to 2670 mg of omega-3 (3).
Notably, mackerel is a very inexpensive fish and provides more omega-3 than the majority of other oily fish.
Numerous health advantages of omega-3 fatty acids include their ability to reduce inflammation in the body.
Amongst other benefits, increasing our omega-3 intake may improve cardiovascular and health (4).
Additionally, studies demonstrate that higher plasma levels of omega-3 results in a lower risk of cardiovascular and all-cause mortality (5, 6, 7).
See this article on salmon for information on another omega-3-rich fish.
5) An Excellent Source of Selenium
Another health benefit of mackerel is that just one small fillet provides 71% of the recommended dietary intake for selenium (3).
Selenium is an essential mineral that has numerous important functions in our body, and these include (17);
Furthermore, a systematic review of randomized controlled trials suggests that higher selenium intake may lower several risk factors for cardiovascular disease by (18);
Interestingly, selenium is also known to bind mercury. While this topic is not currently fully understood, it may potentially make the minimal mercury levels in mackerel less of an issue.
Omega-3 and selenium, as mentioned earlier, may both help to improve cardiovascular health.
However, mackerel is a rich source of many vitamins and minerals that are associated with better heart health, such as magnesium, potassium, and zinc (19, 20, 21).
Additionally, specific studies have examined the effect of fatty fish, such as mackerel, on risk factors for cardiovascular disease (CVD);
FAQ
Is mackerel a good source of protein?
Protein. Your body needs protein to maintain each and every cell. This essential group of macromolecules can be found in abundance in Mackerel, which has 18 6g per 100g.
What has more protein salmon or mackerel?
Protein. Salmon and mackerel both contain high levels of essential amino acids and are very high in protein. For every 100g of each, salmon has one more gram of protein than mackerel.
How many grams is 1 mackerel fillet?
Tesco Smoked Mackerel Fillets come in 80 g portions and have 241 calories per fillet.
Is canned mackerel high in protein?
Mackerel is high in protein and has fewer calories than chicken or beef and has been linked to lowering blood pressure in men. Additionally, it contains more omega-3 and omega-6 fatty acids than almost any other common fish.
