When it comes to salmon, we all know that it has a high DHA content, not only delicious taste but also high nutritional value, especially for growing and developing children, supplementing DHA helps retinal development, as well as brain cell development, and for the elderly, it can also supplement nutrition for brain cells, delay brain aging, improve memory and reaction.
However, everyone reported that although wild salmon has high nutritional value, the price is too expensive, and they dare not buy it easily, let alone eat it every day. This is indeed a big problem, but there are good solutions.
There is a fish that is much cheaper than wild salmon and contains a lot of DHA, but it is overlooked by many people.
The mackerel is not only cheaper than wild salmon, but also more cost-effective and tastes great.
Judging from the data in the "Chinese Food Nutrition Composition Table", the DHA content of mackerel per 100 grams is 660 mg, although compared with domestic Norwegian mackerel, the DHA content of mackerel is not as good as it, but it still has an advantage over wild salmon.
Not only that, the DHA content of mackerel is also higher than that of common hairtail fish, small yellow croaker, large yellow croaker, cod, rainbow snapper, moray eel, and river eel. In the mackerel on the market, most of them are frozen fish, and the price is relatively cheap, only a few yuan per catty, so everyone can eat it with confidence.
However, I would like to add here that in order to avoid unscrupulous traders from doing tricks or seeking benefits from it, it is recommended that you go to a regular supermarket or a place with food safety to buy, and do not buy from a small trader to protect your health.
Since mackerel is the most cost-effective, some people are worried that the DHA in it will be decomposed by heat, such as salmon, which should be eaten raw. So, mackerel isn't it?
According to the nature of DHA, it is indeed afraid of heat, and it is more recommended to cook at a lower temperature, which is more suitable for boiling than frying and grilling. However, in related cooking studies, it was found that even after grilling, frying, and microwave treatment, the DHA content did not decrease, but increased.
Therefore, such fish can be arranged according to their own taste, as for the frozen mackerel purchased from supermarkets and other places, it is best to thaw it in time, and do not soak it in water or on the table for a long time, but it will increase a large number of bacteria and microorganisms, and may cause the loss of some nutrients.
If you want to eat mackerel the next day, you can put it in the refrigerator of the refrigerator the day before, and the latter can directly put the frozen mackerel you want to eat and thaw it in the microwave oven, which can also help you enjoy the food faster.