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Mackerel contains unsaturated fats - which are very beneficial for cell membrane activity of humans; It helps lower blood cholesterol levels and is able to retain good blood fats ... Therefore, people with cardiovascular disease such as hypertension, coronary heart disease, cerebrovascular accident should eat fish regularly, less a few times a week.

On the other hand, the supply of omega-3 fatty acids in fish improves blood vessel function, and the gray matter in the brain makes brain development well, boosting intelligence. Other studies also found that fish also provide some important minerals for human life such as iron, phosphorus, calcium, zinc ... Vitamin in mackerel is also very plentiful, especially B vitamins such as: vitamins B2, B12 and vitamin PP.

Mackerel is preferred and catches a lot because it is rich in meat and fish oil is good for health. However, the meat of the mackerel is perishable, rapidly decomposed, especially in tropical humid environment, and can cause poisoning if eat fish. Unless properly handled and preserved, the mackerel must be processed into food during the day.

Fresh mackerel is white fleshy white fish, in the spine still more fresh fish. When eaten sweet, natural fragrant and not broken long.