Mackerel meat is tender and white, soft and fresh, nutritious, tail flavor is particularly good, inexpensive. There is a "pomfret mouth, horse mackerel tail" said. Mackerel originated in New Zealand. In the fall of each year, in our country frequent activities in the East China Sea, the Yellow Sea and the Bohai Sea, often in the blue waves, the formation of a large area of green ash gray, a dial stirred up the water, the scene is spectacular.
The horse mackerel is an offshore warm-water migratory fish, fish period: April-June due to the fish and shrimp and other aquatic animals for food, so the horse mackerel was born with a body full of fat, is a high economic value of the marine quality fish.
Mackerel low cholesterol content, rich in DHA elements to improve human brain intelligence and a large number of proteins, amino acids, as well as calcium, iron, sodium and other trace elements, but also has a refreshing and anti-aging therapeutic effect, eating on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other diseases have a certain degree of adjuvant effect.
Mackerel meat less spiny, tender and flavorful, folk "mountain partridge roe deer, sea mackerel" praise. Eat a variety of ways, both fresh food, can also be salted. Fresh food can be steamed, deep-fried, sliced fish and so on; if you use the fish to boil porridge or fried soup, the color and flavor, sweet and smooth, especially horse mackerel blanch pill soup, it is really fragrant pill, soup, fresh, tasty seafood a masterpiece, it is suitable for all seasons, the young and the old, Chinese and foreigners, diners with the praise of the food on earth. Overnight horse mackerel is not suitable for consumption, in order to avoid poisoning.