 | Country of origin: |
 | The Latin name: Scomber scombrus |
 | English name: Mackerel |
 | Sizes: 200+ |
 | Nutrients per 100g: Nutritional Value - 220 cKal., Protein - 18,7 Fat - 16,1 |
Mackerel – is a pelagic fish. Sea Hunters caught it with great difficulty. Mackerel is a very interesting characteristic colors: metallic blue , its sides are covered with a film of silver color , gold , pink , and gray. It is this color adorns the back of the fish , shimmering black stripes.
Mackerel shines like because of its colors, however, post-harvest loses its brightness and becomes pale gray . In the sun tends to shine with mackerel different shades.
Fresh mackerel is weak, slightly sweet smell should not be unpleasant , much " fish " perfume . In view of the fish should be moist and shiny , not dull and dry, and is not allowed the presence of traces of blood and other stains on the carcass.
The meat of this fish can not be called a diet , because it is very fat . When exposing the meat of mackerel long heat treatment , then it becomes dry.
