Ingredient: Mackerel
Category: Fish
Season: All
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae.
They occur in all tropical and temperate seas .
Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers.
The largest species called "mackerel" is the king mackerel (Scomberomorus cavalla), which can grow to 66 inches (1.68 m).
Common features of mackerel are a slim, cylindrical shape (as opposed to the tuna which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins.
The scales are extremely small. A female mackerel lays about 500,000 eggs at a time.
Mackerels are prized (and are highly harvested) for their meat, which is very oily.
The meat can spoil quickly, especially in the tropics, causing scombroid food poisoning, it must be eaten on the day of capture, unless cured. For this reason, mackerel is the only common salt-cured sushi.
Mackerel fishery is well established in India , the species caught is usually Rastrelliger kanagurta.
Mackerel is a lovely fish; very flavoursome and moist with a tender flesh.
Culinary uses
Grill or oven-bake them, they’re also real stars at a barbecue.
The smaller mackerel are the best size to buy, working out at one fish per person.
Bone them in exactly the same way as herrings.
They are excellent plainly grilled: make diagonal cuts across the body, season on both sides with salt and pepper, and give them about 5 minutes under a high grill on both sides.
They are traditionally and rightly served with a sharp purée of gooseberries flavoured with a little nutmeg, or with a purée of rhubarb flavoured with a spot of ginger.
Mackerel eaten fresh (which they usually are) are a treat.
If they look floppy, grey and dull they should be avoided of course: a fresh mackerel will be stiff and rigid, with a sparkling, positively beautiful rainbow hue.
Mackerel is an oily fish. they contain omega-3 fatty acids, which are said to help reduce heart disease- so much so that it is recommended that everyone eats some of this type of fish once a week. Species whose common name includes "mackerel"
Family Scombridae
Atlantic mackerel (Scomber scombrus), Atlantic chub mackerel (Scomber colias), Atlantic Spanish mackerel (Scomberomorus maculatus), Blue mackerel (Scomber australasicus), Broadbarred king mackerel (Scomberomorus semifasciatus), Chub mackerel (Scomber japonicus), Australian spotted mackerel (Scomberomorus munroi), Double-lined mackerel (Grammatorcynus bilineatus), Happened mackerel (Happundreus maculatus), Indian mackerel (Rastrelliger kanagurta), Indo-Pacific king mackerel (Scomberomorus guttatus), Island mackerel (Rastrelliger faughni), Japanese Spanish mackerel (Scomberomorus niphonius), King mackerel (Scomberomorus cavalla), Streaked Spanish mackerel (Scomberomorus lineolatus), Spotted Spanish mackerel (Scomberomorus guttus).
Family Carangidae
Atlantic horse mackerel (Trachurus trachurus), Blue jack mackerel (Trachurus picturatus), Cape horse mackerel (Trachurus capensis), Cunene horse mackerel (Trachurus trecae), Greenback horse mackerel (Trachurus declivis), Japanese horse mackerel (Trachurus japonicus), Mediterranean horse mackerel (Trachurus mediterraneus), Jack mackerel (Trachurus symmetricus).
Family Hexagrammidae
Okhostk Atka mackerel (Pleurogrammus azonus), Atka mackerel (Pleurogrammus monopterygius).
Family Gempylidae
Black snake mackerel (Nealotus tripes), Blacksail snake mackerel (Thyrsitoides marleyi), Snake mackerel (Gempylus serpens), Violet snake mackerel (Nesiarchus nasutus), White snake mackerel (Thyrsitops lepidopoides).
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