Rasp - sea fish of the family Terpugova, scorpaeniformes squad. Other names this fish - sea
goldilocks, grouper, mackerel, mackerel. Like other Terpugova, these fish are found in schools, for habitat they prefer to choose a near-bottom areas. The length of the adult mackerel on average 40 - 50 cm, weight about half a kilogram. Mackerel feed on many marine mammals.
Characterized by the appearance of this fish - body shape is flattened laterally, small scales, forms wide vertical dark and light bands. The fin on the back of the fish gray, solid, with a black border, one or dvuhpery. Depending on the species mackerel number of lateral lines along the body is from 1 to 5. Multiply the winter mackerel in shallow water in the swift water. Caviar of adhesive, it adheres to the stones. Before the advent of deferred fry eggs guarded by the males.
There are following sub mackerel:
Each subtype has its morphological features and habitats. Living mackerel in the seas of the Far East, on the coast of Kamchatka, in the Bering Sea. In an industrial scale the fish extracted using bottom trawls and seines. Amateur fishing is carried out for the bait or seine.
Because of tasty and healthy meat mackerel - a valuable commercial species. In the sale of fish fed frozen closer to the fishing grounds - chilled. Fresh meat mackerel has a greenish or yellowish tinge, sometimes alarming than the consumer.
There are many different ways to cook this fish. All the recipes are quite simple. Of mackerel can cook soup, fry it, add salt, pickle, smoke. Meat mackerel in salads. Fishing industry produces canned, prepared with mackerel. The advantages of this include fish that it contains very little bone, and it is easy to clean before cooking.
Very tasty and nutritious turns mackerel in the event that its soot. For smoked mackerel often take frozen fish. Before cooking the fish rubbed with salt and spices. With hot-smoked mackerel its meat turns juicy and
fragrant. This is convenient for adding to salads, and as self-starters. As a dietary mackerel can be baked, steamed or using aerogrill.
Useful properties mackerel
Mackerel meat is a source of protein and essential amino acids for humans. Useful properties of mackerel as defined in unsaturated omega-3 fatty acids. They are known to prevent the appearance of atherosclerotic plaques on the walls of blood vessels, improve the cardiovascular system. A positive effect, and regular consumption of mackerel on the state of the nervous system.
In this rybesoderzhatsya vitamins A, C, PP, B and trace elements molybdenum, chromium, sulfur, iron, bromine, etc. From these useful properties directly depend rasp. With the lack of the thyroid gland mackerel meat will be a natural source of iodine.
Caloric rasp is about 102 kcal per 100 g of the product and varies depending on the method of preparation. Due to the average values of caloric mackerel can be used for people who are watching their weight.
As sea fish mackerel sometimes cause individual intolerance, manifested in allergic reactions. Mackerel cooked in the oven is not recommended for people with peptic ulcer disease and renal disease.