In order to prevent histamine poisoning, when eating fresh and salty red meat fish such as mackerel, the internal organs should be removed, washed, cut into pieces, soaked in water for several hours, or braised or steamed, not fried or fried. When cooking, you can put some cabbage and vinegar in moderation, which can reduce the histamine content. When pickling salted fish, mackerel should be fresh and pickled thoroughly, otherwise it may cause poisoning after eating.
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Nutritional value:
1, mackerel meat is tender and white, waxy and fresh, rich in nutrition, and its tail tastes particularly good and cheap. Known as "pomfret mouth, bamboo pod fish tail". Mackerel originated in New Zealand. After autumn every year, there are frequent activities in the East China Sea, the Yellow Sea and the Bohai Sea, often in the blue waves, forming a large blue-gray area, stirring up water, and the scene is spectacular.
2. Mackerel is a warm-water migratory fish in offshore waters. Fish season: from April to June, it is a high-quality marine fish with high economic value because it feeds on aquatic animals such as fish and shrimp and is full of fat. According to the analysis, every100g of fish contains protein 19. 1 g, 2.5g of fat and various vitamins.
3. Mackerel has low cholesterol and is rich in trace elements such as DHA, protein, amino acids, calcium, iron and sodium. It also has dietotherapy effects such as refreshing and anti-aging. Regular consumption has a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
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