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Mackerel Steaks Delivery or Pickup
The Instacart guide to mackerel steak products
About mackerel steaks
Mackerel is a popular fish in the U.S. Apart from being affordable, mackerel is a tasty and healthy meal option. The term "mackerel," however, refers to many different species of fish. Most of these species form part of the family Scombridae, which includes bonito and tuna. Like the tuna, the mackerel is a scaleless fish. Tuna, however, isn't as oily as mackerel.
The type species for mackerel is the Atlantic mackerel, which is an abundant and commercially important species. Atlantic mackerel are found on both sides of the Atlantic ocean, which on the western side includes the stretch from Labrador to North Carolina. The fish typically grows to about 12 inches in length; however, it can reach a maximum length of 26 inches. It has a slim body with a blue-green back that's marked with black, wavy lines.
Another species of "true" mackerel is the chub mackerel, also called the Pacific Mackerel, which is caught prolifically off the coast of California. In the U.S., this species is less popular because of its oiliness and strong flavor. It is, however, a favorite in countries like Japan. Apart from the Atlantic mackerel, the most common and popular species of mackerel in the U.S. are not actually true mackerels but form part of a "sister tribe," called Spanish mackerels. Spanish mackerels are generally larger than true mackerels.Â
Mackerel steak cooking tips
Mackerel has a rich and full flavor that's reminiscent of both tuna and salmon. The meat is fatty and, when it's fresh, has a pleasant, sweetish taste. Since mackerel starts to spoil quite quickly once it's caught, it should be eaten within 24 hours. However, you can preserve mackerel by storing it in the freezer. It can also be cured, smoked, or salted.
Since it holds its form well, mackerel is a popular grilling or barbecue fish. In addition, the fish can be baked, broiled, steamed, or pan-fried. The way you eat and prepare mackerel will depend on the species and the size. While it's best to prepare small mackerels whole, the bigger types of mackerel, such as the king mackerel, is mostly eaten as fillets or steaks.Â
You can easily make your own steaks by gutting the fish and then simply making thick slices every few inches down the fish's body.Â
You can prepare mackerel steaks in various ways:
- Pan-fried: To fry mackerel steaks, rinse the steaks in cold water, pat them dry, season with some salt, and then leave them outside at room temperature for about 30 minutes. Heat some oil over medium heat in a skillet, and then fry each side for about 5 minutes. Remove the steaks from the heat and serve with some chopped peppers on the top.
- Grilled: Place the mackerel steaks in a baking dish and season the meat with minced garlic, salt, and olive oil. If you're feeling adventurous, opt for a spicy marinade made with soy sauce, sugar, ginger, garlic, and chili flakes. Grill the fish on both sides for five minutes on medium-hot coals until the flesh is opaque in the middle. Allow the fish to stand for a few minutes, then serve.
- Pan-seared: Preheat the oven to 300 degrees. Heat olive oil in an ovenproof skillet and quickly fry the steaks on each side for two minutes. Place the skillet in the oven and bake the steaks for around 10-15 minutes. Serve the steaks with an acidic sauce made from citrus, tomatoes, or capers.
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FAQs about mackerel steaks
The Atlantic Spanish mackerel, one of the most common inshore catches on the East Coast, typically grows to about 18 inches and can reach a maximum of 37 inches. Another common Spanish mackerel type found in the U.S. is the Pacific sierra mackerel, which is commonly found along the coast from southern California all the way down to South America. The King mackerel, found from North Carolina to Brazil, is a large and aggressive species. Their typical length is around 35 inches, but some specimens can grow up to 72 inches. Due to their fighting abilities, they're a favorite among sport fishermen.
Mackerel is a great source of omega-3 fatty acids, which acts as an anti-inflammatory agent in the body and supports cardiovascular health. The fish also contains significant amounts of vitamin B12, which prevents anemia and helps to protect the nervous system. Since it contains all nine essential amino acids, mackerel is a good source of protein. Protein increases muscle mass and strength and boosts your metabolism. The fish also provides important minerals, such as selenium, which regulates thyroid hormones and protects the immune system, and phosphorus, which keeps your bones and teeth strong.