Mackerel

Mackerel is a blue fish highly valued in gastronomy for its intense flavor and firm texture. This fish is typically found in the temperate and cold waters of oceans and seas, especially in the Atlantic and the Mediterranean. Mackerel is a common ingredient in traditional recipes from numerous countries, ideal for grilling, baking, marinating, or preserving.

From a nutritional standpoint, mackerel is an excellent source of omega-3 fatty acids, which contribute to cardiovascular health, in addition to providing high-quality proteins, B vitamins (such as B12), and minerals like selenium and magnesium. Its frequent consumption is linked to benefits for the nervous system and the reduction of inflammation.

In Hispanic America, mackerel may have different names depending on the region. Some common synonyms include "chicharro" (mainly in Caribbean countries), "sábalo" (although this name is also applied to other fish in certain areas), and in some places, it is simply known as "caballa". It is advisable to verify the local species, as the terminology can vary and there are similar fish with comparable names.

In summary, mackerel is a versatile and nutritious fish that adds intense flavor and health value to your recipes, ideal for those seeking ingredients rich in healthy fats and proteins.