Mackerel praised for brain and heart benefits

Mackerel, abundant in the Atlantic and Mediterranean, is highlighted for its high concentrations of omega‑3 fatty acids DHA and EPA. Health coach Yael Hasbani notes that these compounds help reduce inflammation, support cardiovascular health, strengthen the immune system, and maintain brain function. The American Heart Association recommends at least two weekly servings of fatty fish such as mackerel. In addition to omega‑3s, the fish provides vitamin D, selenium, copper and around 28‑30 g of high‑quality protein per 150 g portion, contributing to bone health, muscle maintenance and overall immunity.

A separate recipe feature shows how to keep salmon moist and flavorful by coating fillets with a fresh herb crust of parsley, cilantro, chives, thyme, rosemary, garlic, olive oil and a touch of lemon zest. Baked at 200 °C for 12‑15 minutes, the herb and oil layer helps retain moisture while delivering a crisp, aromatic finish.