Go Fish for an ocean of Mackerel benefits
Scoring high on the flavour scale and not scrimping in richness, Mackerel has been a consistently popular member of the fish family throughout European history.
The silvery-grey ‘show fish’ is packed to the tip of its tailfin with enough Vitamin D to envy even its Coldwater companion, Salmon. This vitamin, highly selective of where it naturally presents itself, is linked to several beneficial health outcomes, most notably building strong bones along with the help of calcium. Inadequate consumption has been shown to negatively correlate with bone strength; leading to stress fractures, breaks and osteoporosis.
The eye-catching delicacy ranks highly in the sprint stakes with suggestions that it can actively increase the size and number of Type 11 muscle fibres; specialised for short-duration, high-intensity exercise. This should be a crescendo of music to the ears of those seeking speed over a one-lap bid and could prove a positive for field athletes in need of that final push of power.
The iridescent torpedo has been contentedly consumed for centuries for its physical benefits; lending itself towards the maintenance of a healthy cardiovascular system. It promises to actively decrease both triglycerides and low density lipoprotein (LDL) cholesterol within the blood. This free-flow allowance is nothing but a benefit to the inner temple of the athlete; preventing any pesky interferences in oxygen transportation. Managing the art of multi-tasking, Mackerel thereby decreases blood pressure in the process.
Although too early to conclude, initial scientific studies have identified a potential link between consumption and increased rate of fat oxidation whilst exercising.
A hearty dose of Omega-3 will also ensure you are kept satisfied by your fish-fill until your next meal. Reports state protein seemingly controls appetite; avoiding undesired and particularly unpleasant hunger pangs.
A net full of poisson positives, Holy Mackerel you’d be crazy not to sample.
Smoked mackerel and ratatouille
Ingredients (serves 4):
aubergine; cut into strips
courgette; cut into strips
2 red peppers; cut into strips lengthways
2 large tomatoes; cut into quarters
extra-virgin olive oil
½ lime; juiced
50.0g rocket
4 smoked mackerel fillets, broken into large pieces
Cooking guidelines:
1. Brush the vegetables lightly with oil and chargrill for 2 minutes each side until tender (do the tomatoes last as they will stick a little). Alternatively lightly fry in a large wok on a high heat.
2. Put the vegetables into a large bowl, season and toss with the lime juice, a little more olive oil and the rocket.
3. Divide between four plates, serve with the smoked mackerel and…enjoy.
Nutritional information:
Energy (kcals) 630
Protein (g) 29.4
Carbohydrate (g) 9.4
Fat (g) 53.0
Saturated fat (g) 11.9
Fibre (g) 3.9
Salt (g) 12.4
