Agricultural and Biological Sciences
8 years ago

Cultured horse mackerel unfit for raw consumption due to high fat content.

NIPPON SUISAN GAKKAISHI
On the study of lipid contents, muscle hardness and fatty acid compositions of wild and cultured horse mackerel.
Naomichi Kunisaki, Kaoru Takada, Hiroshi Matsuura

Paper Summary

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Cultured horse mackerel have much higher fat levels than wild ones, making their meat greasier and less firm. The fat content in cultured mackerel is 10-20 times higher than in wild mackerel, while the muscle hardness is only 1/3-1/4 as firm. However, the protein, mineral, and fatty acid compositions are similar between the two types.