Cookbook:Mackerel
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| Category | Seafood |
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Mackerels are a broad group of fish found worldwide.
Characteristics
[edit | edit source]Generally speaking, mackerels are small fish,[1][2] though size varies according to variety and age. The fish are long and slender, with a shape somewhat akin to that of tuna.[3] The flesh is firm and fatty,[2][4][5] with a robust flavor on average.[1][3][4] It is very light pink to grey when raw and off-white when cooked.[5]
Varieties
[edit | edit source]A few varieties of mackerel are common in cooking. Atlantic mackerel can be found in the northern Atlantic Ocean;[3][6] they have silvery-blue skin with vertical stripes along the back,[6][7] and the flesh has a strong and oily flavor.[6][7] Chub mackerel (both Atlantic and Pacific varieties) are fairly similar to Atlantic mackerel. King mackerel is a large, grey to silver variety found in the Western Atlantic,[4][7][8] also with fatty and flavorful flesh.[7] Spanish mackerel is a fairly lean and mild variety, with yellow spots.[3][7]
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Atlantic mackerel -
Pacific chub mackerel -
Spanish mackerel -
King mackerel
Selection and storage
[edit | edit source]Select and store mackerel according to the general criteria for other fish. Note that mackerel deteriorates rapidly and should be rapidly killed, gutted, and iced to prevent spoilage.[1][2][3] Scombroid food poisoning can occur if the fish spoils.[3]
Use
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Mackerel may be used in a variety of ways, from raw to cooked preparations. It may be preserved by salting, curing, and/or pickling.[3] Larger varieties like king mackerel may be cut into steaks for cooking.[4] It does well when broiled, grilled, smoked, or baked.[2][5]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ a b c d e f g The Culinary Institute of America (CIA); Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ a b c d Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c https://www.mass.gov/info-details/learn-about-atlantic-mackerel.
{{cite web}}: Missing or empty|title=(help) - ↑ a b c d e The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ Fisheries, NOAA (2024-09-06). "King Mackerel | NOAA Fisheries". NOAA. Retrieved 2025-02-14.