Sports and Fitness, Fishing
Mackerel - fish of the family of Scumbrians
Culinary experts and simply lovers of delicious food appreciate fish such as mackerel. Especially often it can be seen on the tables of our compatriots in salty and smoked form. But few people know that sometimes unscrupulous sellers give out for mackerel to her relative - mackerel. This fish is found in the waters of the Atlantic Ocean, and it can indeed be easily confused with the more famous "sister".
How can they be distinguished?
It is in this matter that we will try to understand in detail.
What kind of fish?
Sometimes confusion also occurs when you import - as usual, all imported products are labeled in English, as the most common. And for British subjects, both fishes are called the same - mackerel. Perhaps that is why mackerel is sometimes called mackerel. The fish is similar to each other. And to distinguish it, you need to know some important features of each of them. Well, for this you need at least once to see what it is, mackerel fish. Photos of her and mackerel you can see in fishing books or magazines. Outwardly they are very similar: both silvery-greenish shade, the same shape. Differences lie in the so-called branded "tiger stripes." In mackerel, they are located clearly on the back. But in mackerel, apart from the stripes, there are also dark spots. They not only decorate the back of the fish, but also flow onto her abdomen.
Why is mackerel fishing necessary?
Like mackerel, mackerel is a fatty fish, which means it is rich in saturated Omega-3-acids, which are important for maintaining human health. It is actively used for food, although it loses to its "relative" in taste. To distinguish meat mackerel it is possible - it more rigid, than mackerel, at thermal processing quickly becomes dry. It also differs in color - in mackerel when cutting meat is tender pink. Mackerel is a fish with a grayish hint of meat. It is quite easy to make it easy - you do not need to remove the scales, and the fillet is easily separated from the ridge by an ordinary knife, there are no small bones in it.
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