Mackerel Delivery or Pickup

Mackerel is part of the family Scombridae and is similar to tuna. Over 30 species of fish are commonly referred to as mackerel, a sport fish with a slender and torpedo-shaped body that is found in temperate and tropical waters around the world. Most mackerel found in the Atlantic Ocean average 12 inches long and are blue-green in color. They are typically found on the American side of the Atlantic Ocean as well as on the European coast of the Atlantic from Norway to Spain. The chub mackerel, on the other hand, is found in the Pacific Ocean off the coast of California.

There are a variety of other types of mackerel throughout the world such as the Kingfish, Painted mackerel, and Spanish mackerel. Because of its popularity in various cuisines, there are many ways to enjoy this fish. Mackerel is often sold smoked and ready to eat canned, whole, or as fillets. Enjoy canned mackerel on a couple of slices of bread spread with butter or olive oil and avocado. Add spices like salt and pepper, and you've got yourself a hearty and simple meal packed with nutrients. Depending on how you want to enjoy mackerel, there are different ways it can be prepared.

Mackerel is a rich and oily fish packed with vitamins and minerals that are necessary for a balanced diet and healthy lifestyle. It has one of the highest concentrations of omega-3 fatty acids, which are an important source for a healthy brain function and neurological system. It also has plenty of protein and vitamin D, and the Atlantic mackerel does not have high mercury levels. Although it's not as popular as other fish like salmon, the mackerel's potent flavor and oiliness make it unique. If you're looking for a new type of fish to try for dinner tonight, check out the mackerel.

Since mackerel has a stronger taste than other fish, it's important to pair it  with other flavors that complement it. It's good to use lighter and balanced flavors from cucumbers or beets as well as citrus flavors from lemons and limes to bring out the particular taste of the mackerel. Spicy peppers and capers are also a good match for mackerel, so you can experiment with a variety of recipes and combinations. Butter and heavy sauces, on the other hand, do not go well with mackerel.

Smoked mackerel goes well in fish pies, fish cakes, and flaked on salads. Since it's a sturdy fish, it also can be prepared by barbecuing or grilling. The smokiness of the grill complements the natural smokiness of the mackerel itself. These fillets cook quickly, and you'll know it's done when the skin is crispy. It can also be breaded and pan-fried or even served raw in Ceviche or Tartare.

To fillet mackerel, make an incision behind the pectoral fin until it hits the backbone. Repeat this process on the other side of the fish. Place the fish on its belly and cut down through the backbone, removing the head. Run the knife down the side of the backbone, and cut the fillet as close to the backbone as possible having the knife parallel to the board. Set the fillet aside and turn over the fish, cut through the skin and repeat on the other side to get another fillet. Remove the pin bones from the middle of the fillets using tweezers.

Cooking a whole mackerel in the oven takes about 20 to 30 minutes, and it can be stuffed with herbs and aromatics. Whole mackerel do not take much effort to cook, as they are the star of many one-pan recipes, and fillets also cook quickly. Just put them in the pan with a bit of oil, salt, and pepper, and cook them for about 3 to 4 minutes or until golden brown. Citrus, hot spices, and fresh flavored condiments are best with mackerel. This fish is also a great protein addition to any kind of salad, which will add a bit of freshness to the meal.