Mackerel | Ayala

Mackerel | Ayala: A Nutritious Fish in Indian Cuisine

Introduction

Mackerel, known as “Ayala” in Kerala, is a popular fish commonly found along the coastal regions of India. This fish, recognized for its vibrant silvery-blue skin, is rich in flavor and nutrients, making it a favorite among seafood lovers. Ayala is not only delicious but also affordable, making it accessible to a wide range of consumers.

Nutritional Benefits of Mackerel

This fish is a powerhouse of nutrition, loaded with omega-3 fatty acids, protein, and essential vitamins such as vitamin B12, vitamin D, and niacin. These nutrients support heart health, reduce inflammation, and improve brain function. Omega-3s found in mackerel are also beneficial for reducing cholesterol levels and boosting overall cardiovascular health.

Culinary Uses and Regional Recipes

Prepare Ayala, a staple in Kerala’s cuisine, in a variety of delicious ways. For preparing “Ayala Fry,” marinate the fish in a mixture of spices and fry to perfection. You can also grill, bake or smoke, enhancing its natural flavor while preserving its nutritional value.

Choosing and Storing Mackerel

When buying the fish, look for bright, firm fish with a fresh sea smell and shiny skin. Freshness is crucial to maintaining both the taste and nutritional profile. Store the fish in the refrigerator and consume it within a couple of days.

Conclusion

Mackerel, or Ayala, is not just a flavorful addition to Indian dishes but also a highly nutritious one. Its affordability, versatility, and health benefits make it a must-have in every seafood lover’s diet. Whether grilled, curried, or fried, mackerel adds a touch of authenticity and richness to Kerala cuisine.

GLOSSARY :

• English : Mackerel
• Tamil : Ailai, Augalai, Kanangeluthi, Kumla
  
• Malayalam : Ayala
• Telugu : Kanagarthalu
• Kannada : Bangude, Bangada