Mackerel, the beneficial properties of which will be described below, is an excellent product for preparing fish second and first courses, as well as semi-finished products (cutlets, sticks, etc.) and baking (pies, pies, etc.). It should be especially noted that almost every inhabitant of our country can afford this ingredient. After all, it is relatively inexpensive (from 80 to 140 Russian rubles per 1 kg).
general information
Before presenting you with the beneficial properties of fresh mackerel, you need to tell what kind of product it is.
The word "mackerel" came to us from the Latin scomber. This is a fish belonging to the genus of the Mackerel family and the perch-like order. The maximum length is 60 centimeters, and the average is 30. Its body is spindle-shaped and covered with cycloid small scales. The back of the mackerel has many black and slightly curved stripes.
What elements does it contain?
Now you know what mackerel is. Useful properties of it are determined by the composition of the meat. This fish has a huge amount of fat. Often, 100 grams of them account for as much as 30%. However, this is not typical for all types of mackerel, but only for those caught in winter in latitudes with a harsh climate.
If the fish was caught in the summer season, then 100 grams of it may contain only 13% fat. Although this amount is quite enough to classify fresh mackerel as fatty and high-calorie fish.
What other elements does mackerel contain? Its beneficial properties are known to many cooks. This is partly due to the fact that it includes about 18% protein (per 100 grams of product). Moreover, this element is quickly absorbed by the body (3 times faster than the proteins of such meat as beef).
Vitamins and minerals
Mackerel, raw or already thermally processed, contains not only protein and fats, but also minerals. These include the following: manganese, sodium, chlorine, sulfur, zinc, phosphorus, fluorine and potassium. Among other things, such a fish has a number of microcompounds that play a very important role in the life of the human body.
There are also plenty of vitamins in mackerel. Its chemical composition includes: the entire group of vitamins B and vitamin PP.
Mackerel: useful properties of the product
The presented fish brings nutritional compounds to the human body, and also contributes to the formation of hemoglobin and the flow of protein synthesis. Trace elements that are found in mackerel meat are actively involved in improving the transport of oxygen to various internal organs and tissues.
Due to the rich composition of this fish, it should be included in the children's diet. After all, it is this set of elements that allows the child to develop and grow normally.
Mackerel, the properties of which were described above, must be present in the diet of pregnant women and young nursing mothers. This is due to the fact that it improves lactation.
It should also be noted that with the constant use of the presented fish, a person is able to easily normalize blood sugar levels. One can only dream of such a tasty and unusual medicine.
What else is useful mackerel?
Mackerel (raw, salted or cooked) contains a lot of phosphorus. But it is this element that takes an active part in the construction of enzymes - the main engines of chemical processes in the tissues of the human body. In addition, I would like to say that our skeleton is almost entirely composed of phosphate salts. In this regard, it is recommended to use it especially often for young children and adolescents.
In addition, this fish should be included in the diet of the elderly. After all, over the years, a person begins to actively develop problems with the musculoskeletal system. I would also like to note that mackerel is very useful for joint diseases. After all, the minerals contained in fish nourish bone cells and help the body build cartilage tissue. 
Mackerel: useful properties and contraindications
As you can see, the mentioned fish contains a huge amount of nutrients. It is unlikely that anyone will argue about its benefits for the human body. However, it should be noted that, like any other product that contains a lot of fats, acids, vitamins and minerals, mackerel also has contraindications for use. We will talk about them right now.
If such fish is boiled in water, then it has practically no contraindications. An exception may be only those people who have allergic reactions to sea and river products. As for smoked or salted mackerel, it will not be useful for people with cardiovascular diseases and patients with digestive problems.
It should also be said that mackerel fish, whose beneficial properties are undeniable, is harmful to people with chronic diseases of the liver and kidneys. Therefore, you should be careful.
How is it used?
Mackerel (useful properties and contraindications have been described above) is a very satisfying and nutritious product. It is good to cook various soups from it, although housewives often fry such fish, and also serve it to the table in the form of cutlets and, of course, in combination with a side dish, these products are very tasty and nutritious. But we do not recommend cooking fish in a frying pan in oil. After all, mackerel is already a very fatty product.
If with the help of this fish you want to make an unusual dish, then we suggest preparing a delicious homemade pie. To do this, the cleaned mackerel fillet is cut into small pieces, and then mixed together with boiled rice and used as a filling for yeast dough.
Among other things, the mentioned fish is quite often used for salting and smoking.
