The difference between Spanish Mackerel and Flat Mackerel is that one is horse-shaped and the other is flat-shaped, and the fish meat has a different texture.
The flat ones have a good texture and are chewy.
Nutritional value: Mackerel meat is tender and white, glutinous and fresh, rich in nutrients, the tail tastes particularly good, and it is of high quality and low price.
It is known as "the mouth of a pomfret and the tail of a mackerel".
Mackerel originates from New Zealand.
After autumn every year, in our country, they frequently move in the East China Sea, Yellow Sea and Bohai Sea. They often form a large area of ??blue and gray in the blue waves, and the waves stir up the water, which is a spectacular sight.
Mackerel is a warm-water migratory fish in offshore waters. The fish period is from April to June. Because it feeds on fish, shrimp and other aquatic animals, the Spanish Mackerel is plump and plump. It is a high-quality marine fish with high economic value.
Mackerel has a low cholesterol content and is rich in DHA, which improves human brain intelligence, and a large amount of protein, amino acids, and trace elements such as calcium, iron, and sodium. It also has therapeutic effects such as refreshing and anti-aging. Regular consumption is beneficial to the treatment of anemia, premature aging, and malnutrition.
It has certain auxiliary effects on postpartum weakness and neurasthenia.
Mackerel has many thorns and few thorns, and the meat is tender and delicious. It is praised by the people as "partridge and deer in the mountains, and Spanish Mackerel in the sea".
There are many ways to eat it, it can be eaten fresh or pickled.
When eaten fresh, it can be steamed, fried, or sliced.
If fish meat is used to cook porridge or decoct it into soup, the color and taste are fresh, sweet and delicious, especially the mackerel fish meatball soup.
It is a delicacy in the world that is suitable for everyone, both Chinese and foreign, and is praised by diners.
Mackerel should not be eaten overnight to avoid poisoning.