Which is better, mackerel or Spanish mackerel?

Mackerel and Spanish mackerel are two common marine fish and also two foods with relatively high nutritional value. Many people want to know which tastes better, mackerel or Spanish mackerel. Whether it tastes good or not is ultimately up to the eater to decide, and it depends on personal taste. There are certain differences between mackerel and Spanish mackerel, and of course the nutritional value of both is relatively high. Below, I will introduce you to the relevant knowledge about mackerel and Spanish mackerel in detail!

1. The difference between mackerel and Spanish mackerel

1. Height

Mackerel has a taller, oval body, while Spanish mackerel has a longer, round body.

2. Dorsal fin

The two dorsal fins of mackerel are far apart; the two dorsal fins of Spanish mackerel are close together.

3. Tail fin

Mackerel has 5 small adipose fins above and below its tail fin; Spanish mackerel has 8-9 small adipose fins above and below its tail.

4. Color

The back of mackerel is bluish-black with irregular dark blue markings, and the belly is light yellow; the dorsal side of horse mackerel is black-blue with many black round spots, the ventral side is silver-gray, and the belly is grayish-white.

2. Nutritional value of mackerel

1. Mackerel is a typical high-protein, low-fat fish variety, and the protein it contains is easier to be digested and absorbed by the human body, so it is more suitable for people who need to supplement protein.

2. Mackerel contains relatively high content of trace elements, mainly including iron, calcium, phosphorus, sodium, potassium, etc. Although the human body needs relatively small amounts of these elements, they are indispensable.

3. Mackerel heart contains cytochrome C, vitamin C, etc., the gastric mucosa contains hyaluronidase, vitamin B1, 2, etc., and the pancreas contains insulin.

4. The testis contains protamine, the eggs contain phospholipids, sterols, phospholipids, etc., and the liver contains vitamins A and D, etc.

5. Fish oil is rich in EPA and AA, which are important ingredients for preventing arteriosclerosis, cerebral thrombosis, myocardial infarction and other cardiovascular and cerebrovascular diseases.

3. Nutritional value of Spanish mackerel

The meat of Spanish mackerel has few bones, is delicious, nutritious, and has a firm, dense, and cone-shaped texture, which is probably due to its fast swimming speed. In addition to being eaten fresh, it can also be processed into canned food and salty dried products. Qingdao people like to make smoked fish, and Spanish mackerel is the best choice. The smoked Spanish mackerel with unique flavor is a delicious dish that can be eaten with wine and rice. Every 100 grams of meat contains more than 19 grams of protein and 2.5 grams of fat. The meat is firm, delicious and nutritious. Its liver is the raw material for extracting cod liver oil.