|Description:||Set atop a bed of packed crushed ice were these freshly-caught Atlantic Spanish mackerel, Scomberomorus maculatus which had been gutted, their scales removed, and cleaned, ready for consumer purchase. Nutritionally, mackerel is low in its sodium (Na) content, and makes for a terrific source of protein, as well as niacin (B3), vitamin D, vitamin B12, and selenium (Se). The problem is that it contains a high level of cholesterol, as well. Mackerel are saltwater fish, found in the temperate and tropical seas,|
It’s always a good idea to remove the skin, fat, and internal organs, where harmful pollutants are most likely to accumulate, before you cook the fish.
As an added precaution:
- Remove and throw away the head, guts, kidneys, and the liver.
- Fillet fish and cut away the fat and skin before you cook it.
- Clean and dress fish as soon as possible.
Remember that with any fresh meat, always follow proper food handling and storage techniques. To prevent the growth of bacteria or viruses, keep freshly caught fish on ice and out of direct sunlight.