Broadcaster Kim Na-young showcased a dish using mackerel.
Recently, on her YouTube channel 'Kim Na-young's nofilterTV', a video was uploaded where Kim Na-young cooked with mackerel, a favorite winter ingredient. In the video, Kim Na-young made 'Mackerel On-soba', a warm soba dish perfect for cold days, topped with mackerel.
Kim Na-young also shared her cooking tips. She said, "If you pour vinegar on mackerel, it eliminates the components that cause the fishy smell." Then, she showed how to carefully grill the mackerel skin, stating, "Mackerel looks unappealing if the skin is removed." Let's take a look at the effects of vinegar and the nutritional components of mackerel.
Mackerel is Excellent for Vascular Health
Mackerel is a representative of blue-backed fish. As Kim Na-young recommended, mackerel caught in autumn and early winter is delicious and nutritious. To survive the cold winter, mackerel consumes plenty of food, making it rich in nutrients.
When discussing the benefits of mackerel, the essential components are omega-3s, EPA and DHA. According to data from the National Fisheries Research Institute, EPA and DHA reduce bad cholesterol (LDL) levels and increase good cholesterol (HDL). They suppress triglycerides in the blood, keeping it clear. Benefits such as improved blood circulation, reduced inflammation, prevention of heart disease, enhanced memory, and alleviation of depression can also be expected.
What Happens When Using Vinegar and Rice Water with Mackerel?
Mackerel can be used in various ways, such as grilling or braising, but it can also be used in on-soba like Kim Na-young did. Simply place the nicely grilled mackerel on soba with tsuyu sauce, and it's complete. Mackerel pairs well with buckwheat noodles. Buckwheat noodles used for soba are rich in rutin, vitamins B1, B2, and potassium. Rutin strengthens capillaries and prevents vascular diseases like arteriosclerosis. The B vitamins are excellent for fatigue recovery.
When making Mackerel On-soba, as Kim Na-young mentioned, using vinegar can help eliminate the fishy smell. It neutralizes trimethylamine, the substance causing the fishy odor, suppressing the smell. Before cooking, sprinkling vinegar on the mackerel and removing moisture with a kitchen towel enhances the texture of the mackerel. The acidic component of vinegar firms up the flesh of the mackerel, preventing the skin from peeling off.
In addition to vinegar, there is also a method of using rice water. Soaking mackerel in rice water for about 10-20 minutes before cooking is said to eliminate the fishy smell and highlight a chewy texture.
