Content
Hot smoked mackerel in cooking is both an appetizer and an independent dish. Its spicy taste and aroma perfectly complement almost any vegetables. Fish prepared in this way retains a significant portion of vitamins, macro- and microelements. The calorie content of hot smoked mackerel is relatively low, so its inclusion in the menu in reasonable quantities will not affect weight in any way.
Composition and value of hot smoked mackerel
Any sea fish is very good for health. Mackerel is no exception. However, when hot smoked, its calorie content increases significantly. Therefore, nutritionists do not recommend overusing the product. But they don’t recommend giving it up completely either. A significant part of the substances necessary for the body is retained even after heat treatment.
How many calories are in hot smoked mackerel?
The energy value of hot smoked mackerel is 317 kcal per 100 g.
Based on this, nutritionists advise including it in the diet no more often than once every 3-4 days. The recommended daily intake is 50-70 g. Moreover, the calorie content does not depend on whether the hot smoked mackerel is prepared at home or purchased in a store.
Mackerel cannot be classified as either a high- or low-calorie food.
BJU content in hot smoked mackerel
The KBJU of hot smoked mackerel differs from many food products in its almost complete absence of carbohydrates (4.1 g). But it contains a lot of proteins and fats that are easily digestible by the body, on average 20.7 g and 15.5 g per 100 g, respectively.
But it must be borne in mind that their content varies significantly depending on where the fish is caught. Mackerel, which lives in the Atlantic Ocean, contains approximately 20 g of protein and 13 g of fat. In the Far Eastern species, the figures increase to 24 g and 30 g, respectively.
Content of macro- and microelements
Hot smoked mackerel contains all the macroelements necessary for the human body:
- potassium maintains water-salt balance and blood pressure;
- phosphorus is involved in energy metabolism and is necessary to maintain bone strength and maintain visual acuity;
- sodium is required to maintain normal blood pressure and the functioning of nerve and muscle fibers;
- magnesium has a beneficial effect on the nervous system; without it, carbohydrate and energy metabolism is impossible;
- calcium is the main element for bone tissue, necessary to maintain ionic balance and activate certain enzymes.
Of the microelements it contains:
- zinc – maintains the muscle contraction mechanism in working order, helps preserve the beauty of the skin, nails, and hair;
- selenium – very important for the kidneys, heart and reproductive system;
- iodine – ensures the functioning of the thyroid gland and the endocrine system as a whole;
- iron – is part of almost all enzymes and hemoglobin, without it the synthesis of red blood cells is impossible;
- copper – required for normal blood circulation and breathing;
- chromium – participates in the process of metabolism and transmission of information at the genetic level;
- chlorine – necessary for the synthesis of digestive enzymes and juice, blood plasma.
Vitamin content
Hot smoked mackerel is rich in vitamins:
- A, necessary for maintaining immunity, a powerful antioxidant that inhibits inflammatory processes and aging of the body;
- B1, participates in energy metabolism, without it amino acids will not be absorbed;
- B2, plays one of the leading roles in the synthesis of red blood cells;
- B3, provides the body with energy by participating in the metabolism of glucose and fatty acids;
- B6, with its deficiency, the risk of developing diseases of the cardiovascular system increases, immunity deteriorates;
- B12, necessary for the synthesis of red blood cells and DNA, has a beneficial effect on the nervous system;
- D, ensures the normal functioning of the circulatory system; without it, bone tissue cannot absorb calcium and phosphorus;
- E, an antioxidant that neutralizes the effects of free radicals, helps maintain youth and beauty of skin, hair, and nails;
- PP, reduces cholesterol, sugar and fats in the blood, ensures the functioning of the nervous system and brain, and is necessary for the synthesis of protein and sex hormones.
What are the benefits of hot smoked mackerel?
The versatile positive effect of hot smoked mackerel on the body is due to its extremely rich composition. Moreover, vitamins and other beneficial substances are present in fish in high concentrations. Therefore she:
- has a beneficial effect on the functioning of the digestive system, stimulates the process of absorption of everything the body needs through the walls of the stomach and intestines;
- ensures the normal functioning of the nervous system, restores vigor and good spirits, helps fight chronic stress, prolonged depression, causeless anxiety and mood swings;
- helps maintain good memory and common sense even in old age (its use is an effective prevention of degenerative processes in the brain), increases endurance during intense mental work and the ability to concentrate for a long time;
- normalizes blood composition, increasing hemoglobin levels and helping to get rid of cholesterol “plaques”;
- restores the elasticity of the walls of blood vessels and maintains it, reducing the risk of blood clots and the development of other cardiovascular diseases;
- strengthens the immune system, fights vitamin deficiency;
- activates the processes of regeneration and tissue renewal at the cellular level;
- inhibits the aging process, neutralizes the negative effects of free radicals;
- prevents the development of malignant tumors, removes carcinogens from the body;
- restores and stabilizes hormonal balance;
- strengthens bones and joints, for example, in children - this is an effective prevention of rickets;
- maintains visual acuity;
- helps preserve the beauty of skin, hair, nails, and makes the symptoms of many dermatological diseases less pronounced.
If a pregnant woman does not have allergies, fish, especially when prepared independently, is good for both her and the unborn child.
Possible harm from hot smoked mackerel
It cannot be argued that hot smoked mackerel is only and exclusively healthy. There are contraindications for its use:
- individual intolerance (allergy to fish is not a very common phenomenon, but it cannot be completely excluded);
- diseases of the gastrointestinal tract in the acute stage;
- chronic hypertension;
- pathologies of the kidneys, excretory system, liver, gall bladder.
You should not eat the skin of hot smoked mackerel. It is she who, during the treatment with smoke, actively absorbs the carcinogens contained in it. Even more harmful substances appear in it if smoking occurs not in the traditional way, in a smoking cabinet, but using “liquid smoke”.
The skin must be removed from the fish; it cannot be eaten.
Don’t forget about the calorie content of hot smoked mackerel per 100 grams. If you regularly abuse fish, weight gain will not take long.
What is the difference between cold smoked mackerel and hot smoked mackerel?
In any case, the fish is treated with smoke. The difference between cold and hot smoked mackerel is its temperature. In the first case, it does not exceed 18-25 ºС, in the second – it reaches 80-110 ºС. Accordingly, the processing time also changes. It rarely takes more than 2-3 hours to smoke mackerel using the hot method; cold smoking can take 3-5 days.
Hot smoking mackerel allows for a certain degree of "improvisation". You can use not only purchased, but also homemade equipment, home appliances (oven, electric grill), experiment with marinades and salting methods. Cold requires careful adherence to technology; it is advisable to have a professional smoking cabinet and smoke generator.
Fish treated with hot smoke can be eaten immediately; cold fish must first be “ventilated”
The shelf life of hot smoked mackerel is a maximum of 10-12 days, even if proper conditions are provided. Fish treated with cold smoke will not spoil within 3-4 weeks.
Which mackerel tastes better: hot or cold smoked
It is impossible to say unequivocally which smoking method makes the fish tastier. This is purely a matter of personal preference.
When treated with hot smoke, mackerel seems to cook in its own juice, and the fat is actively rendered out of it. Her skin becomes very dark. The finished meat is tender, juicy, crumbly, and easily separated from the bones.
During the hot method, meat is soaked in marinade, acquires a characteristic “smoky” taste, and an intense smoky aroma appears.
Once cold smoked, the texture of mackerel is quite similar to raw fish. It is dense and elastic.The natural taste is preserved, the aroma of smoking appears, but it is light and unobtrusive.
When cold smoked, the skin acquires a beautiful pale golden hue.
Which mackerel is healthier: cold or hot smoked?
Here the answer is clear. When treated with low-temperature smoke, mackerel retains more nutrients and is lower in calories. But careful adherence to cold smoking technology is required, otherwise it is impossible to completely destroy pathogenic microflora.
Conclusion
The calorie content of hot smoked mackerel allows it to be periodically included in the diet even for those who are on a diet or want to lose excess weight. Fish prepared in this way is not only tasty, but also healthy. It contains a whole complex of substances necessary for the body in fairly high concentrations. Therefore, nutritionists recommend it to both men and women. There are very few contraindications for consuming hot smoked mackerel, but you need to know about them.
