Sardine, anchovy, mullet, horse mackerel or mackerel. All these oily fish have something very important in common: they are one of the species that contain the highest percentage of omega-3, which is key to taking care of our microbiota and maintaining a balanced diet.
It is recommended to consume blue or fatty fish between one and two times a week and, preferably, prioritize those that have been caught with sustainable methods and as close as possible, to reduce their environmental impact. To take advantage of the benefits of mackerel, the Alícia Foundation proposes this recipe, extracted from the book The science of microbiota by Cristina Saéz.
