How to cook mackerel: let's try it today 

Little known and little used, but a source of healthy nutrients, including the famous omega 3 polyunsaturated fats. Mackerel is an important food source for other species, including seals, seabirds, whales and other fish. An Atlantic mackerel advisory committee meeting took place in Halifax, where industry and government officials will discuss the future of the mackerel fishery in Canada. "Atlantic mackerel have been observed around the province in abundance," he said. "Mackerel arrive earlier than DFO (Department of Fisheries and Oceans) assumes and are in much greater quantities. For nearly 10 years now, we've lobbied for additional science."

Cooking mackerel is a great idea. Unfortunately it is among the least valued fish, and this is really a shame because mackerel is an incredible source of good fats, the famous omega 3, essential to keep cardiovascular diseases away. And then it has firm and tasty meats and cooks in many quick and easy ways. Here's how to cook mackerel. Do we learn to cook mackerel?

Mackerel, this stranger

Mackerel is part of the family of the so-called blue fish and is considered, wrongly, a fish of little value. These are small and medium-sized fish, living in deep water. The best time to enjoy them is from November to March, but they are on the market all year round.

How to clean it

Mackerel can be cleaned in a few steps: first get a sharp knife and kitchen scissors. Make a cut on the abdomen, eviscerate it and wash it under running water. With scissors cut off the fins on the side and then always with the knife detach the central bone, making sure that it does not remain attached to the pulp. With scissors cut the ends and then with tweezers remove any smaller bones left in the fish. Rinse it and dry it with a sheet of absorbent paper.

Mackerel in the kitchen

Fried, in oil, stuffed, grilled, marinated and stewed: there are many ways to bring mackerel rich in healthy and tasty nutrients to the table. Its meat, firm and intense flavor should be cooked very little, otherwise they take on a bitter taste. Being devoid of scales, it is cleaned by rubbing it under running water. Mackerel in oil is used like tuna and is brought to the table with crudités, grilled vegetables and stuffed eggs. The fresh mackerel cooked and seasoned is an excellent second course of fish, cheap but really yummy. Of course it takes patience to cook it, but above all to clean it from bones and all the annoying thorns, but the goodness is unique.

Ingredients

2 mackerel

water to taste

Salt to taste

To season

Lemon juice to taste

Pink peppercorns to taste

Olive oil to taste

Parsley to taste

Preparation

This preparation is really quick to do, it just takes a little patience to eliminate all the bones and thorns and voilà the game is done. Take two mackerel and let them clean or if you are able to clean them at home yourself, wash them well under cold running water and put them to boil in salted water for 7/8 minutes from boiling water. Drain them and let cool a little and then proceed to remove the skin, bones and thorns very carefully and put the clean fillets on serving dishes.

Season with lemon juice, pink peppercorns to taste and olive oil and serve either immediately or let them cool in the fridge. Here the fresh mackerel cooked and seasoned is ready for an excellent second course of fish.

Now I greet you and give you an appointment at my next recipe.