If our gastronomy is characterized by something, it is by the great variety of fish that we can access. Our waters are an exquisite source of food that, without a doubt, have a spectacular flavor and incredible properties. The southern coasts provide the best fish. The southern mackerel It is one of the star products of this area of the Peninsula. This fish has PGI in Andalusia since 2009 and its versatility and nutritional properties make it a luxury option for our palate. Do you want to know more about him?
Mackerel since Roman times
The first thing you should know about this type of product is that it is a blue Fish and belongs to the family of scombridae. That is, they belong to the same group as the more than known tuna. Although the tone of the fillets is color greyish white and they have a compact texture, which differentiates them from their homonyms. And, as a fun fact, mackerels live to 170 meters deep and without feeding in winter. But when spring comes they come to the coasts to eat other fish. This feeding makes your meat be one of the most juicy from the market and can appear in countless recipes.
But, this is not only there. This product has a much older origin. And it is that, Romans they already used their entrails to do garum, which was a very typical sauce of that time. And although the southern mackerel is par excellence the best known at the national level, it is one of the fish that are most present on our tables. Beyond Andalusia, it is present in Cantabria and Asturias, where it is better known as on the outside; In Galicia, call true; or even in Catalonia. So wherever you go you can find a good plate of mackerel if you want.
Andalusian product par excellence
As you can imagine, the southern mackerel is one of star products from most Andalusian restaurants. The southern community has taken advantage of the great variety of recipes that can be prepared with this fish to perfection. And, above all, they have known adapt its characteristics to all types of public in more or less sophisticated dishes. In addition, you will be able to find it in all supermarkets, with exclusive quality seal of the area or without it. If you have a greater predilection for preserves, you can take it to your own home in a can, in olive oil, pickled, tomato, and so on.
Its catch area is southern Spain, that is, Andalusia and some parts of Portugal. Always between the months of April and September, which is the period of fishing for this exquisite product. Without forgetting that the development of this canned fish has its origin more than 200 years, when the industry began to arrive in this region.
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Nutritional properties of southern mackerel
You must include the southern mackerel in your most common diet because, like the rest of oily fish, it is rich in omega 3 fatty acids. These are the greatest allies of the heart and are responsible for stabilizing the metabolism. This is because lower the level of LDL cholesterol or more commonly known as the bad guy. At the same time, it increases HDL cholesterol levels, which, as you can guess, is the good thing.
Another of the great advantages is the high presence of proteins high quality. In addition to its high water content, which gives it a more than remarkable Caloric intake. And is that, take 100 grams of southern mackerel gives you up to 180 kilocalories. Similarly, this fish has a remarkable dose of Vitamin A, which helps to maintain a good visual health and protects the immune system, heart and kidneys. And last but not least, it contains important minerals like potassium, phosphorus, magnesium and sodium, which are essential for the proper functioning and health of our muscles.
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Recipes with southern mackerel
This fish is very easy to find in any of the supermarkets in our area, for a small price, as it is one of the cheaper fish. But, remember that if you want to enjoy an exquisite product you must look at its quality seal. In this way, you will ensure that it is the best mackerel that you will be able to taste. And, do not forget that the best time to include this food in your preparations is February to May. In addition, experts will always recommend that you buy fish from medium or small size, which will be the most juicy and rich, characterized by a shiny skin and firm flesh.
It is even a fish that marries very well with Andalusian wines. Although there are many others that you can add to your dishes to enjoy this delicacy of the sea. Among others you can try a vermouth from Reus dry white or some rosé wine from Somontano. These are some recipes that you can make in your own home, in an easy and accessible way:
- Chickpeas with vegetables and southern mackerel
- Salad with Andalusian mackerel
- Mackerel pickled
- Meatballs mackerel in sauce
Surely you have already heard about the southern mackerel, but have you tried it? If not yet, you see that he has a very good taste and some spectacular nutritional benefits, So don't hesitate and start including this delicious fish in your dishes.
