As Food
Atlantic mackerel are sought after for food either cooked or as sashimi. It consists mostly of red meat and has a strong taste desirable to some consumers. Atlantic mackerel is extremely high in vitamin B. Atlantic mackerel is also very high in omega 3 (a class of fatty acids), containing nearly twice as much per unit weight as does salmon. Unlike King mackerel and Spanish mackerel, Northern Atlantic mackerel are very low in mercury, and can be eaten at least twice a week according to EPA guidelines.
Mainly in Scandinavia and the United Kingdom, canned mackerel in tomato sauce, brine, or vegetable oil, is sometimes eaten with salad or in sandwiches.
Mackerel is an excellent source of Phosphatidylserine as it contains approximately 480 mg / 100 grams by weight. Phosphatidylserine is an important brain food that can have positive effects on ADHD and Alzheimer patients.
Read more about this topic: Atlantic Mackerel
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