No harm.

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 has low cholesterol content and is rich in DHA, which improves human brain intelligence, and a large amount of protein, amino acids, calcium, iron, sodium and other trace elements. It also has therapeutic effects such as refreshing and anti-aging. Regular consumption is good for It has certain auxiliary effects in the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.

Hainan Mackerel Culture

Hainan people have been eating Mackerel for hundreds of years, and the deep-sea Mackerel in Puqian Town, Wenchang is of the highest quality. A bowl of white porridge, two slices of Wenchang Puqian pan-fried mackerel, dipped in a little soy sauce, chili pepper, and a little orange juice. The taste is refreshing and delicious. It is the most simple way of eating for Hainanese people.

Mackerel is plump and meaty, with less meat and more meat. It is praised by the people as "partridge and deer in the mountains, and mackerel in the sea". It can be eaten in a variety of ways, either fresh or pickled. When eaten fresh, it can be steamed, fried, or blanched.

If fish meat is used to cook porridge or decoct into soup, the color and taste are clear, sweet and delicious, especially the mackerel (also known as mackerel) boiled ball soup, which is really fragrant, fresh and delicious. The seafood is outstanding, and it is a human delicacy suitable for all seasons, suitable for all ages, Chinese and foreign, and praised by diners.

Reference for the above content: Ifeng.com - The essence of Hainan's century-old food culture Puqian Mackerel

Reference for the above content: Baidu Encyclopedia - Mackerel