Histidine in the flesh of mackerel is easily broken down into histamine, which can cause allergic food poisoning if not eaten properly.
Mackerel must be eaten fresh, once the tide (dead more than 2 days), the fish body will produce excessive histamine, can cause food poisoning. When the fish is spoiled or not fresh, a large number of bacteria grow and multiply, especially Morgellons, which can decarboxylate histidine in the fish and form histamine.
In order to prevent the consumption of mackerel poisoning, on the one hand, we should strengthen the preservation of fish, try to eat freshness better fish. On the other hand, it is necessary to take some necessary measures when cooking to reduce or avoid the occurrence of poisoning.
When cooking mackerel, you can add an appropriate amount of potherb mustard, hawthorn, mung beans, cabbage, etc. together with stewing for more than 30 minutes, most of the histamine can be lifted. If you do some simple preheating before cooking, i.e., blanch the fish in a pot with a 10 percent salt and 5 percent vinegar mixture for about 15 minutes to destroy most of the histamine, then cooking is even safer.
Extended information:
Mackerel mackerel has high nutritional value, mackerel mackerel economic value is quite high, it is a kind of popular food use fish. It has been determined that each 100 grams of edible portion contains 21.4 grams of protein, 7.4 grams of fat, 20 milligrams of calcium, 226 milligrams of phosphorus, 2.0 milligrams of iron, 0.03 milligrams of thiamine, 0.29 milligrams of riboflavin, and 9.7 milligrams of niacin.
In addition to fresh food, mackerel can also be processed into canned fish in eggplant sauce and canned fish with five spices, and can also be refined into artificial white and cod liver oils. It also contains two substances of high nutritional value: one is called eicosapentaenoic acid (EPA) and the other is called docosahexaenoic acid (DHA), which are high in the lipid content of mackerel.
Baidu Encyclopedia - mackerel
Baidu Encyclopedia - mackerel