When the fridge is empty, we can count on this food rich in nutrients and Omega 3, perfect to be enjoyed alone or in a salad or, again, as an ingredient for a sauce prepared at the last minute
The mackerel belongs to the fish category of blue fish and it is rich in nourishing properties and mono and poly unsaturated fats, the famous ones Omega 3, which do so well to our cardiovascular system. It is also an incredible source of minerals, such as iodine, potassium, iron, phosphorus, magnesium and copper, as well as di vitamins, the D but above all of the group B (B1, B2 and B3). For these (and other) reasons, it would be good to always have it available at home, to be used at the right time, to save a dinner or as an ingredient in a dish.
How to choose packaged mackerel: in oil is better
On supermarket shelves we can find it packaged mackerel in different ways. Which is better to choose? Without a doubt the packs with extra virgin olive oil they are preferable to those in which the fish is preserved in seed oil. In addition to the mackerel vitamins, this would also take all the vitamins and vitamins polyphenols contained in extra virgin olive oil, a real cure-all for our health. If it wasn't in oil extra virgin of olive, you can opt for that natural.
Glass vs metal: which is better?
The mackerel can be found packed in glass jars or in metal tins. Of the two, better to prefer the glass, because it allows you to see the product well inside, if it is intact fillets or single pieces put together, if the meats are firm and if they are of a homogeneous color. The only precaution: once purchased, leave it in a dry and dark place, because the transparent glass does not protect it from light, as the metal box would do.
Mackerel in oil in the kitchen
You didn't have time to shop and you don't know what to bring to the table? The mackerel in oil that you have in the pantry it will solve everything.
Open a package, drain it, chop it and add it to the fresh salad. Add some chopped cherry tomatoes, one Tropea onion sliced, some olives and a boiled egg. You will have a version of theNicoise salad mackerel based.
Do you fancy a plate of spaghetti but haven't you prepared any gravy? Make an onion sauté, add the drained mackerel, a pinch of hot pepper and a sprinkling of oregano: a tasty first course ready in a few minutes.
For a richer salad, boil some potatoes in salted water, peel them and cut them into pieces. Chop some mackerel fillets and add them to the potatoes together with a sliced onion. Complete with a drizzle of extra virgin olive oil, season with salt and finish with chopped oversize.
In the tutorial you will still find some ideas for bringing mackerel to the table
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