A Highly Recommended Fish
When your doctor recommends you a fatty fish diet to enhance your cardiovascular health, it will do you good to take it seriously. In fact, the American Heart Association actually recommends including at least two servings of fatty fish in your weekly diet to boost heart performance. Along with salmon, tuna and herring fish, in terms of nutrition, a great option is the super-nutritious mackerel fish.
Mackerel is an economically important food fish that is consumed worldwide. It belongs to a family of saltwater fish composed of over 30 different species, including popular varieties like Atlantic mackerel, Pacific mackerel, Spanish mackerel and king mackerel fish. The swift-moving, slim, torpedo-shaped fish is found in deep temperate and tropical waters.
It is an oily fish, a rich storehouse of omega-3 fatty acids, protein and micronutrients. The flesh of this fish spoils easily, especially in tropical climates, and can cause a certain type of food poisoning. Hence, unless properly refrigerated or cured, it should be eaten on the day of capture. In fact, in English literature, the stink of the mackerel has been referred to more times than any other fish’s.
Mackerel is available both fresh and canned, a favorite among fish lovers due to its versatility, flavor and incredible nutrient profile. Studies have shown that regular consumption could help drop blood pressure and cholesterol, minimize the waistline, protect against depression, and keep bones healthy and strong. Low in calories, the fish is especially high in vitamins D and B12, selenium, niacin and phosphorus, some zinc, copper and vitamin A among a range of other essential vitamins and minerals.
A few concerns about mackerel includes its potential mercury toxicity, so when buying look for BPA-free notification on the can. The Atlantic variety of mackerel is the safer option among them all. If buying canned, which is usually high in sodium, be sure to rinse thoroughly to remove excess salt.
Mackerel in Japan is commonly cured with salt and vinegar to make a sushi known as saba-zushi. The saba-zushi originated in Kyoto with the salt and vinegar solution to ascertain its freshness as it makes its way from coastline to inland. The popular practice takes the the road linking between Obama bay and Kyoto, and which is now called “mackerel road” (or saba-kaido).
Enjoying Saba Sushi or Sashimi in Bellevue
Love our saba sushi and saba sashimi at Sushi in Joy here in Bellevue. Our selections are always fresh and prepared delectably not only to satisfy your palate , but your heart health as well.