Smoked horse mackerel

Also known as “saurel” or “caringue”, the smoked horse mackerel is a fish about the size of mackerel, but is distinguished by a bluish-grey body with silvery-white flanks, a slightly prominent jaw, and a side line bristling with quills.

The Atlantic horse mackerel lives in the Atlantic Ocean over a wide territory stretching from the Norwegian coast through the Black Sea, the Sea of Marmara and the Mediterranean to South Africa. The Atlantic horse mackerel resembles mackerel because its body is just as slender and spindle-shaped. Its caudal peduncle – the rear part of its body – is very thin.

Horse mackerel is rich in vitamin D, which helps fix calcium to the bones and strengthens them. It prevents muscle weakness, osteoporosis and fractures. It strengthens the immune system and improves the health of the nervous system. Vitamin D helps regulate the heart and prevents certain forms of cancer. It is also a source of vitamin B12, which is essential for the nervous system; vitamin PP, which is necessary for the formation of two enzymes that are essential for the assimilation of proteins, carbohydrates and lipids; and A, the sight vitamin.

Horse mackerel is rich in phosphorus, an essential constituent of bone cells, and potassium, which participates in the acid-base balance and prevents the risk of hypertension. Horse mackerel is an excellent source of omega-3, which is part of polyunsaturated fatty acids and has a positive impact on depression, arthritis, the prevention of cardiovascular disease, cancer and probably Alzheimer’s disease.

A highly consumed fish in Africa, where it is appreciated for its high protein content, horse mackerel “hides” in another type of diet. A significant part of the catch is used for aquaculture or pig feed. As forage fish, 5 kg of horse mackerel are necessary to obtain 1 kg of farmed salmon.

Sources

• Consoglobe
  Food France
  Eating the sea