Smoked herring: bifaka, mbounga, malolo
Smoked herring is a daily migratory fish that can dive several hundred metres in search of plankton. Herring is a predator. Young herring feed on copepods and crustaceans. Adults feed mainly on fish (gobies, flatfish, etc.) and various invertebrates. Herring have a slender body with a greenish-brown to dark blue colour on the back and a silvery tinge on the belly. The lower jaw of the herring is slightly protruding.
Smoked herring replaces mackerel in most recipes. Its flesh is white and tasty as well as fatty.
Health benefits of smoked herring
Smoked herring contains large amounts of eicosapentaenoic acid and docosahexaenoic acid. These are fatty acids of the omega-3 family with protective effects on the cardiovascular system.
As part of a varied and balanced diet, regular consumption of this fish would reduce the risk of mortality from cardiovascular disease. These omega 3s also have anti-inflammatory effects, useful in the treatment of pathologies such as asthma, rheumatoid arthritis, psoriasis and inflammatory bowel diseases. They would also help prevent mood disorders such as depression.
Docosahexaenoic acid is also involved in the development and functioning of the brain, as well as in the maintenance of cognitive function and vision.
Finally, herring has a high concentration of selenium, a trace element whose antioxidant properties have been widely demonstrated. It is believed to help prevent premature aging of cells caused by free radicals.
- Le Figaro sante