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Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.〔(Scombrotoxin (Histamine) ) ''Food Safety Watch'', November 2007.〕 Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and smoking were the principal preservation methods available.〔Croker (1933), pages 104–105〕 Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of ''The Cambridge Economic History of Europe'' to remark: "There are more references to stinking mackerel in English literature than to any other fish!"〔 In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.〔Clapham JH, Postan MM and Rich EE (1941) (''The Cambridge economic history of Europe'' ) CUP Archive, pp. 166–168. ISBN 978-0-521-08710-0.〕 In Japan mackerel is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi. Historically saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh.〔Itou K, Kobayashi S, Ooizmi T and Akahane Y (2006) ("Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing" ) ''Fisheries Science'', 72(6): 1269–1276. 〕 There is a large variation in the mercury levels found in mackerel. These levels differ markedly for different species, and even for the same species in different locations. According to the United States Food and Drug Administration, king mackerel is one of four fishes, along with swordfish, shark, and tilefish, that children and pregnant women should avoid due to high levels of methylmercury found in these fish and the consequent risk of mercury poisoning.〔 〕〔(【引用サイトリンク】title=Protect Yourself and Your Family ) 〕 ==Notes== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mackerel as food」の詳細全文を読む スポンサード リンク
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