Mackerel has traditionally been associated with fish. The fish is high in healthful fats, namely omega 3.
Yet, mackerel is also notorious for its short turn-around time.
Hence, unless you live near the sea, placing fresh mackerel on the table is unlikely.
This begs the issue of what mackerel tastes like. After all, it is a fish. Nonetheless, each fish species has its own characteristic flavor.
In this article, we will answer your query concerning mackerels. We will also offer our favorite cooking methods for this delicious sea fish.
Contents
What exactly is mackerel?
Mackerel is a kind of marine fish that is popular as a human meal. It is a member of the Scombridae family.
Mackerels have a greenish-blue color and stripes on their back. Its bellies have a stunning silver color. These fishes are distinguished by a deep fork in their tails.
This pelagic fish family may be found in both tropical and temperate seas. They mostly like the maritime environment’s offshore and coast.
Mackerels are an important commercial meal for humans. Every year, up to 8 million tons of mackerel are collected globally.
Apart from humans, mackerels are also consumed by other species.
Sharks, dolphins, whales, and seabirds are among them. Tuna and other large fish consume mackerels.
There are about 21 mackerel species. All of these species have distinct geographical distributions and are confined to certain locales.
Just a few populations of mackerel migrate every year.
What Is the Taste of Mackerel? Is Mackerel Delicious?
If you’re curious how mackerel tastes, it’s comparable to tuna.
Mackerel has a flavor that is comparable to salmon, particularly when it is fresh.
When compared to other fish, mackerel has a pleasant flavor. This fish contains a good number of bones and is not excessively salty.
This is why the flavor of fresh mackerel is similar to that of the ocean.
Mackerel meat is very high in oil content. As a result, freshly cooked mackerel has a chewy, robust, yet tender feel.
You also can’t overlook the fact that mackerel is rather greasy, particularly when newly caught and prepared. It also has a very strong flavor, which is an acquired taste.
This is why mackerel is often referred to as the fishy-tasting bass. Many individuals avoid eating fresh mackerel because of the mix of lipids and the darkish-looking meat.
Yet, fresh mackerel has a particular flavor that differs from canned mackerel.
Canned mackerel is milder than canned tuna, for example.
The ultimate flavor is, of course, determined by the solution or brine in the can. It is, nevertheless, chewy and has a hard texture.
As compared to other fish, mackerel has a higher nutritional value.
As compared to other saltwater fish, mackerel has an outstanding nutritional value.
Mackerel is abundant in omega-3 lipids, according to the USDA. But, it also contains other nutrients.
The nutritional content of 100 g of raw mackerel is as follows:
Protein content: 18.60 grams
Fat 13.89 gram
Vitamin D 107% RDA*
Phosphorus (31% RDI)
Magnesium 21% of the RDI
13% of the RDI for iron
7% of the RDI for potassium and zinc
Sodium (6% RDI)
Calcium -1% RDA
63.55 gram H2O
*RDI stands for Recommended Daily Intake.
How to Prepare Mackerel
If you know how to prepare salmon, you may use the same way to cook mackerel.
There are several ways to prepare mackerel, and we will share one of the most traditional methods.
Filleting the fish is the first step in preparing it. Retain the skin because it adds texture to the fish.
Season the fish with high-quality salt. Before salting the fish, you may also soak it in milk.
Let it to rest for 30 minutes, ideally in the refrigerator.
The seasoned mackerel fillets may be cooked or grilled to your preference.
Mackerels are also an excellent choice for many Asian recipes, including Japanese and Thai.
The fish pairs well with herbs and spices like lemon and soy sauce.
Cooking mackerel is a simple process. As a result, there are no preventative precautions that you must take.
The most essential thing to remember while cooking mackerel is to use fresh fish. This fish should ideally be eaten within 24 hours after being caught.
A fresh mackerel is solid to the touch, with glossy skin and a brilliant eye, according to BBCgoodfood.
Another thing to avoid with mackerels is eating too many of them.
Mackerel intake on a regular basis might raise blood mercury levels.
This may result in a variety of negative effects, including clouded eyesight and brain damage in newborns.
The USDA recommends no more than 8 ounces of fatty fish, such as mackerel. So stay inside this range.
Conclusion
For many years, mackerels were the underdogs of the seafood world.
While mackerels are tasty and incredibly healthy, they have a terrible reputation. It was largely owing to the fact that it was quickly spoiled.
Nevertheless, this is no longer an issue. There are several methods for preserving mackerel without avoiding scombroid toxicity.
Mackerels are high in nutrients and have a mild flavor. They are also much less expensive than their exotic relatives, salmons.
It’s no wonder that mackerels appear in a variety of recipes across the globe.
