Weight Loss Advices

Mackerels of the finest fish that are caught in our region. Spits and quilled, with a blue-green brindled sheet. Some mackerel looks like a lump of pure energy: built for speed, the beak of a robber, this fish has more muscle for his size than any other animal. Scombridae are constantly pulling in large schools along the coasts of Europe, chasing young herrings and melt.

Omega-3
Belong to the family of the Tuna, the large migratory fish. They are thus quite different in construction than the so called minnows, who lead a quieter life at the bottom of the sea. Scombroidei have dark meat with red blood and a greater amount of fat as a useful energy reserve. Unsaturated fat that is bursting with omega-3 fatty acids, where today in the health education so enthusiastic about doing. The fat we find mostly just below the skin.

Mackerel is very tasty raw, provided that it is spring fresh. To enjoy raw mackerel, you take off the two fillets and cut you in not to cross that thin slices. The sheet allows you to simply, it is beautiful, very thin and bears no scales.  so you eat raw, marinated in lemon juice and some freshly ground pepper. Either serve them at the Japanese way, like sashimi, with a dipje of salt (Japanese) soy sauce and wasabi a tower, like those green mustard paste, made of a kind oriental horseradish. You can find wasabi in the oriental supermarket or off-the-ready in tube form, either in the form of a powder that with some water to mix to a paste as thick as mustard. Divine all good.