Canned mackerel does not have the same high profile in Spanish and Portuguese gastronomy as albacore tuna or sardines. However, it is a fish with many culinary possibilities, very versatile, with great flavor characteristics, a fine texture and ideal for nutrition and health conscious eating.
What is mackerel?
Mackerel is a fatty fish belonging to the Scombridae family, widespread in the Mediterranean and Atlantic. Mackerel flesh is white and very juicy and lends itself to a wide variety of preparations, whether in stews, with onions or pickled, but it is most commonly found in cans.
The production of Canned mackerel is concentrated in southern Spain, particularly the coasts of Cádiz and Huelva, as well as some small canneries in Portugal.
Benefits of canned mackerel
Mackerel is rich in vitamin A, an essential nutrient for the maintenance and development of body tissues, particularly the bone and nervous systems. That is why its consumption is particularly advisable for children and the elderly. Mackerel is also rich in vitamins B, D and E.
On the other hand, mackerel is one of the fatty fish with the highest omega-3 content. Omega 3 helps lower bad cholesterol (LDL) and triglycerides in the blood, which is essential for good cardiovascular health.
Finally, mackerel also contains many minerals such as potassium and phosphorus, which are essential for the development of bones and teeth are important, as well as iodine and iron, which makes it an ideal food for people suffering from anemia and for pregnant women, as iodine is an important mineral for the growth of the fetus.
