Tag: Cooking mackerel

A study found that a single mackerel caught in October can contain as much as 28 percent fat, confirming that mackerel fish are indeed oily. This high-fat content is not a bad thing, however, as it is primarily composed of heart-healthy omega-3 fatty acids that provide significant nutritional benefits.

According to nutritional data, a single 3.5-ounce serving of Atlantic mackerel can contain over 4,500mg of heart-healthy omega-3 fatty acids, significantly more than many other popular fish. This statistic directly challenges the misconception that mackerel is a low quality fish, highlighting its exceptional nutritional density and overall value.

According to the USDA, Indian mackerel significantly outweighs tilapia in omega-3 fatty acids, a critical nutrient for heart health. When considering which is better Indian mackerel or tilapia, the choice depends heavily on your nutritional priorities, taste preferences, and ethical concerns regarding sourcing. This comparison delves into both fish's health benefits, flavor profiles, and sustainability to help you decide.