Mackerel

What is Mackerel?

Mackerel is a type of oily fish known for its rich flavor and high nutrient content. It belongs to the Scombridae family and is commonly consumed grilled, smoked, or canned. Mackerel is particularly noted for its high levels of omega-3 fatty acids, which are beneficial for heart health, as well as vitamins like B12 and D, and minerals such as selenium and magnesium. It is a popular choice in many cuisines and is valued for its robust taste and nutritional benefits.

Why Do I Have an Intolerance to Mackerel?

Intolerance to mackerel, like other food intolerances, can result from an inability to digest or process specific proteins in the fish. This may be due to a sensitivity to histamines, which can be high in fish like mackerel, particularly if it is not fresh or properly stored. 

Some individuals might also have an intolerance to certain compounds or additives used in the processing of mackerel. Symptoms of intolerance can include gastrointestinal issues, headaches, or skin reactions.

What Can I Do About It?

To manage intolerance to mackerel, avoid consuming the fish and products containing it. Option for fresh, well-stored fish and consider alternatives that are less likely to cause reactions, such as salmon or trout, if you need to maintain omega-3 intake. Keeping a food diary can help identify specific triggers.