Updated on 24. Apr. 2020
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  • ... keep the heart healthy.
    Mackerel has about 2.5 grams of omega-3 fatty acids per 100 grams. This makes mackerel the perfect food to protect against vasoconstriction and high cholesterol levels.
  • ...make skin beautiful.
    With up to 100 micrograms of vitamin A, mackerel stands out among other fish species. The vitamin protects against sunburns, and ensures healthy and smooth skin.
  • ...give power to the brain.
    The polyunsaturated omega-3 fatty acids in mackerel provide neurotransmitters and nerve cells with a perfect lubricant of sorts. Studies show that this improves concentration and memory.
  • ...have a lot of protein.
    Mackerel offer almost 20 percent protein per 100 grams, and is therefore beneficial for fitness and muscle growth.
  • ...offer plenty of B vitamins.
    Mackerel contain considerable amounts of B vitamins, particularly Vitamin B3. Just 100 grams of mackerel cover almost 50 percent of the average requirement. Studies show that the vitamin strongly promotes the formation of so-called macrophages in the blood, which successfully fight infections.
  • ...are among the endangered species.
    Mackerel are among the sea fish threatened with extinction due to overfishing. They should therefore be enjoyed rarely and consciously.

What You Should Know About Mackerel

The inexpensive and aromatic mackerel contains a relatively large amount of fat, which makes it a heart specialist’s favorite. The mackerel is full of omega-3 fatty acids, which have beneficial effects on the heart and vessels. In long-term studies, scientists have found that 30 to 100 grams of mackerel per day can cut the risk of a heart attack in half. They also contain numerous vitamin-like substances (ubiquinones), which researchers in Japan and the US now believe have a beneficial effect on the immune system and can reduce allergies.

As a precaution, never eat mackerel meat raw — not even with a marinade as carpaccio or prepared as sashimi or sushi, as it is common in Japanese cuisine. Smoked mackerel, like all smoked foods, may contain traces of carcinogenic hydrocarbons. However, the samples almost always fall below the limit value prescribed by law. Pay attention to expiration dates on mackerel fillets in foil packaging and be sure to store mackerels in a cool place.

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