Often in stores you can see mackerel and mackerel sold nearby. Some argue that they are one and the same. Someone says that these are completely different fish, although they are relatives. In this article, we will figure out who is right and find out what kind of fish it is - mackerel.
We type in the search "Mackerel" and first of all we get to the Wikipedia page, which claims that mackerel and mackerel are one and the same.
Wikipedia believes that mackerel and mackerel are the same fish. But don't fool us :) But, if you seriously approach the issue and rummage through the classification, it turns out that mackerel and mackerel are, from a biological point of view, two different genera - Mackerel ( Scomber) and Macreli ( Scomberomorus).
Name confusion
Often the trade name of a fish does not correspond to its real biological name (take at least strange marketing moves with increasing popularity). The confusion arose because English word"Mackerel" is used to refer to the mackerel family, which includes both mackerel and mackerel (as well as tuna and bonito). Thus, in English, mackerel and mackerel are denoted by the same word, so sometimes in stores you can also find mackerel under the guise of mackerel and vice versa. Often under the name "mackerel" they sell all representatives of the mackerel family, except for mackerel and tuna. What is the difference?
Atlantic mackerel— Scomber scombrus 
Spanish mackerel - Scomberomorus commerson What is the difference between mackerel and mackerel?
Mackerel significantly larger than mackerel and she has a sharper snout. In the photo at the beginning of the article - mackerel (larger) - on top, mackerel, respectively, smaller and lower.
Mackerel - Scomberomorus On some sites they write that the stripes and spots of mackerel never go on her white belly. In mackerels, the abdomen can be yellowish or gray, sometimes with spots and stripes. Perhaps this will help to distinguish between the species that hit the shelves, but strictly speaking this is not true. hallmark. For example, in southern mackerel ( Scomber colias) spots are evenly distributed throughout the body.
Southern mackerel (Scomber colias) has spots on its belly Mackerel meat is drier than that of mackerel, but it is quite suitable for cooking, for example, salads. Mackerel has a fairly fatty meat with a bright taste and is a more valuable fish in this regard.
Biology mackerels
Since mackerel and mackerel belong to the same family, consider in in general terms features of their biology.
A distinctive feature of the mackerel is the bony ring around the eye. The fish of this family have a number of small fins from the second dorsal fin to the caudal and from the caudal fin to the anus. These fins are needed to avoid turbulent eddies when the fish develops high speed. By the way, mackerel, mackerel and tuna are some of the fastest fish in the world, their speed can exceed 70 km/h. With active swimming, the body temperature of these fish can rise by several degrees, helping them quickly overcome considerable distances.
All mackerels are predators, feeding mainly on fish. Their main enemies are sharks, dolphins, fish-eating large birds and, of course, man. They prefer to move in shoals.
Mackerel huddled in large shoals Spawning and feeding of juveniles occurs near the coast. The life span of a mackerel is about 25 years.
Mackerel fishing
Mackerel is an object of both industrial and amateur fishing. For those who are close to the topic of fishing - a short film about fishing for mackerel in Norway, and after it - a video about catching mackerel on the Black Sea.
Mackerel can often be found on the shelves of the fish departments of supermarkets. Moreover, it is not always signed with her real name.
Some sellers unknowingly, or following marketing strategy, prefer to exhibit it under a more advertised name -. Due to the fact that not everyone knows how these two “twins” differ, people believe that a slightly different color is just a “side effect” of the region caught.
In fact, this is far from the same thing, despite similar external characteristics and pleasant taste characteristics. To understand the intricacies, you should learn about the habits and other features of mackerel.
And the next time you go to the store, you can show off the acquired knowledge and choose really desired option to then make a real culinary masterpiece in the oven.
Confusion in the mackerel family
Mackerel, like mackerel itself, belongs to the mackerel family of the same name. Due to the fact that English-speaking consumers call the mackerel familiar to the Slavs precisely mackerel, difficulties with recognition begin when importing.
The sizes of representatives of this family vary greatly in length, sometimes reaching a record several meters. But, regardless of the specific species, they are still predators. Biologists claim that the mackerel is somewhat larger than the "colleagues" with which they are regularly confused. Her description includes an elongated carcass, as well as powerful jaws, where the triangular teeth are located for easy capture of prey. Her favorite place habitats are warm seas where there are rocky coastlines or coral reefs.
Record holders for weight among this species are two options: Spanish and striped. They are often caught not only in the coastal zone of the Indian Ocean, but also in western districts Pacific Ocean. The sailors who go fishing in the water area are not surprised by it. mediterranean sea. Striped beauties stand out especially brightly due to the special break of the stripes and the light belly. There is also a Japanese subspecies, which, as is clear from the assigned name, prefers Japanese ones, and also comes across in the waters of Korea and northern China. Usually its weight does not exceed five kilograms. If you managed to catch a giant, then you can count on a body about a meter in length.
Despite the fact that the royal Spanish version seems to be huge, based on the name, it is actually the most modest in size. Individuals barely reach the mark of 60 centimeters. It will be possible to catch it near the southern or southeastern part of Asia. The traditional diet of a predator is based on the daily consumption of shellfish,. But if it was not possible to catch a herring juvenile or another familiar dinner, then especially nimble specimens will simply hunt for all the small fish in a row that are within reach.
But no matter what variety the cook decides to cook, he will be satisfied with the result due to the excellent taste characteristics. If you know how to cook such an almost delicacy, you should choose royals. They have white tender meat, which, with minimal heat treatment, will delight you with a high content of nutrients.
How to choose?
Having figured out what kind of fish it is, people begin to be interested in how to distinguish it from its eternal rival.
Experts remind that real mackerel stands out against the background of mackerel with the following features:
- gray belly, sometimes with a yellowish tint;
- stripes across the body;
- large sizes;
- coarser meat.
It is believed that the difference in taste is especially noticeable here. But gourmets prefer to add it to a salad, when more often than a “small younger sister”.
In order for the planned dish to succeed, experts advise choosing only those specimens that still have completely clear eyes and pink gills. If you press on a fresh individual, then the formed notch should level out almost instantly.
The smell of fresh meat has a slightly sweet aroma. But any strong odors like fishy fragrance indicate that the seller tried to give the product a second life, using chemical additives. If the seller does not allow you to smell the future purchase, then you can limit yourself to only a visual inspection.
The future main ingredient should remain shiny and slightly moist. Versions with a dry and dull surface, blood streaks and other strange marks should not have a chance to get on the consumer's table.
In addition to the desire to please themselves with an unusual dinner, people must constantly remember the so-called rule of distance. The farther the point of the intended catch is, the less nutritional value the raw material has. And later, an increased risk of becoming a victim of food poisoning adds to this.
Carcasses that are frozen and thawed several times become an ideal home for various pathogenic bacteria. In a matter of hours, they transform initially useful into toxins, provoking nausea, vomiting, headaches and other “charms” of food intoxication in the consumer. Because of this, gourmets insist that knowing how to cook deliciousness means nothing without knowing how to choose it correctly.
Cutting basics
Before you start cooking mackerel in any form, you need to properly cut it. Experienced cooks usually choose larger individuals from half a kilogram so that the carcass is fat in moderation. But proposals with an already cut off head should be abandoned altogether, especially if it is planned to pickle the workpiece further. This categoricalness is explained by the fact that the meat has lost some of the juices and the cooked food will turn out to be dryish or even harsh.
Most stores offer fresh-frozen interpretations that don't have to wait until fully thawed to cut. You need to leave the purchase in the waste container excess fluid not for long. If the defrosting goes to the end, then the pieces will not be cut evenly and accurately.
Another problematic stage is the doubt about the need to wash under running water. Cooks with experience wipe the workpiece with a paper towel instead of a full wash, otherwise the fillet will quickly turn sour.
Next, you will need to cut off the head and tail, and then make one precise cut with a sharp knife along the spine. Through the resulting hole, the insides are removed. This secret is usually taught in culinary schools, while the old-fashioned way, the entrails are removed through the belly. The reason for such an extravagant technique is hidden in the place of accumulation of useful, which is just concentrated in the abdomen. If you cut on the stomach, then the baked goodness will lose most of its internal juice, turning the carcass into. Moreover, you need to remove the insides even at the stage when the purchase was not completely defrosted, and only then remove the black film.
If stuffing is planned, then you need to remove the ridge and the rest of the bones. But the heads and tail should be left in place so that the finished treat looks more aesthetically pleasing.
World Trends
Each country has its own recipes with mackerel. Especially enthusiastic reviews when tasting dishes with this fish are received by restaurants of countries aimed at the industrial catch of this seafood. Italians prefer to cook nutritious raw materials in a deep frying pan, adding a spicy dressing consisting of,.
Then water is added to the container almost to the very top and the semi-finished product is sent to the oven for about twenty minutes. After the expiration of the set period, the carcass is simply removed from the pan, carefully laid out on a dish, sprinkled and eaten just like that. Not far behind their European counterparts are the French, who appreciated the mackerel several centuries ago.
Only instead of the standard set of spices, they prefer a spicy white sauce, which implies the addition of and.
The British approached the issue of cooking more pragmatically. They have a delicious salted fish or a smoked variation in every themed store. And the Spaniards like the dish, which received the frightening name "devil's mackerel". The name was given to her for a reason, but because of the shock dose and in the composition. The only thing that brightens up the sharp picture is breadcrumbs and eating dinner with sherry.
Calorie content and composition
Due to the fact that the presented favorite of fish lovers surprises with its huge content, many automatically rank it in the camp of high-calorie foods. But in reality, this is just a stereotype, since in the course of laboratory studies it turned out that even the fattest varieties barely exceed 158 kcal per hundred grams. This indicator is characteristic of a cleaned carcass, which was cooked in the heat. If we talk about the Spanish type in its raw form, then the figure is just over 110 kcal. When processing with steam, it will be possible to almost completely preserve the original.
The information received from researchers gives grounds to record mackerel in the ranks of dietary products, which will be especially appreciated by athletes and other adherents of a healthy lifestyle.
Biologists warn that a stable composition of fish can not be looked for, as it fluctuates depending on three important factors:
- age;
- catch time;
- habitats.
If the prey was brought from the northern latitudes, having been caught in the winter, then one can hope for really fat specimens. But in terms of the vitamin-mineral complex, all specimens have identical indicators, providing:,,. You should especially lean on deliciousness in the fall, when the content of fatty acids of the format there just rolls over. With the regular addition of mackerel-based dishes to the diet, it will be possible to carry out high-quality prevention:
- oncology;
- arthritis
- cardiovascular diseases;
- bronchitis.
It is not for nothing that the Japanese, who adore this inhabitant of the seas and other seafood, are famous for their longevity. With the help of fatty acids, it will be possible to preserve the youth of the vessels, because with the constant replenishment of amino acids on cellular level to avoid the risk of blood clots. By thinning the blood, Omega-3 also makes the vascular walls more elastic.
British scientists in their recent reports released information regarding the ability of fish oil to slow down the aging process. If we add to this the reduction in the risk of disease diabetes the second type, it turns out an almost ideal ingredient for daily use.
Another secret weapon of the fish is, which is an active participant in metabolism and promotes the breakdown of accumulated fats. After they are neutralized, fats are removed from the body. naturally, cleansing the body from the inside.
By controlling cellular DNA synthesis, the vitamin triggers the rejuvenation of the body. It is especially useful for those who suffer from hypoxia.
And due to the "bone builders" - phosphorus and calcium, the eater will take care of the health of his skeleton. It is worth leaning on the product for the elderly and children during the period of active growth. In addition, you can count on assistance with joint pain. The minerals that make up the fillet are responsible for oxygenating cartilage cells.
The only warning is the observance of all sanitary standards during storage and subsequent preparation in order to avoid the danger of poisoning.
Mackerel is a species of fish belonging to the mackerel family, which in turn is a representative of the perch-like order. People often mistakenly call mackerel mackerel. At the heart of this delusion lies the desire of merchants to give out one species after another, deceiving the buyer.
In addition, this mistake is common in English-speaking countries, where these fish are also called the same. All fish of this family are predators. Their sizes vary greatly. The smallest representatives are only 60 centimeters long, while the largest individuals reach 4.5 meters. The largest mackerel is the Spanish mackerel.
You can find it both on the shores of the Indian Ocean and in the western part of the Pacific Ocean. The color of the narrow-striped mackerel, unlike other similar fish of the same species, is distinguished by a lighter belly, and its stripes have a more sinuous shape.
In Japanese, Korean and Chinese waters, mackerel, weighing less than five kilograms, can be more than one meter long. Near the shores of the southeastern and South Asia Indian king mackerel does not reach even 60 centimeters.
In their natural environment and conditions, mackerel feed on cephalopods, coastal crayfish, herring fry, plankton and sand eels. king mackerel boasts of its tough pale meat, which has many useful properties and an extraordinary taste.
Previously, we answered the question -.
habitats
To determine where the fish we need is found, you need to understand what this genus includes 15 kinds, respectively, and the habitat is diverse and specific, mainly - it is, of course, sea and ocean waters, but are found among mackerels and species that do not disdain and fresh water, which means that they can also be found at the places where rivers flow into the sea.
Fishing in shallow, murky waters is also possible. Consider each species separately, and find out where the mackerel is found.
Australian or broadband mackerel
They are found exclusively in tropical waters in the eastern Indian Ocean and in the central-western and south-western parts of the Pacific Ocean. Most often lives off the northern coast of Australia in Shark Bay and in the south of New South Wales. They are found near coastal headlands and on rocky reefs, living depth - up to 100 meters.
They are found in places where rivers flow into the sea, as they are tolerant of low salinity of the water.
queensley mackerel
They are found in tropical waters in the eastern Indian Ocean and the central western and southwestern Pacific Ocean. Can be found off the coast of Papua New Guinea and north coast Australia. They approach the shore only off the coast of Queensland in the middle of winter or early spring. Often swim in muddy waters not 30 meters deep.
Malagasy or multi-striped mackerel
Found in the subtropical waters of the southeastern Atlantic and western Indian Oceans, most often found at depths up to 200 meters but make seasonal migrations.
How to catch more fish?
I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective ones:
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- More sensitive gear. Reviews and instructions for other types of gear you can find on the pages of my site.
- Lures using pheromones.
Japanese king or small-spotted mackerel
Found in temperate waters in the Pacific Northwest, most commonly found at depths up to 200 meters. In Russia, such mackerel can be found in Peter the Great Bay.
Australian spotted mackerel
They are found in the tropical waters of the eastern Indian Ocean and the central western and southwestern Pacific Ocean. In the Queensland area, flocks of these fish swim as close to the shore as possible. Migrations in spotted mackerels are very long, migration duration reaches 230 days, and the length is up to 1100 kilometers.
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papuan mackerel
They are found in the tropical waters of the central western part of the Pacific Ocean. at a depth of up to 50 meters are also found in turbid waters.
Spanish spotted mackerel
They are found in the subtropical waters of the northwestern and central-western parts of the Atlantic Ocean. at depths up to 35 meters. They live in the Gulf of Mexico. They often appear in river estuaries. They migrate seasonally along the coast, and when the water temperature becomes uncomfortable for them, they swim north to the coast of Rhode Island.
Longitudinally striped bonito
They are found in the tropical waters of the Indian and Central West Pacific Ocean and are found at a depth of up to 100 m. Unlike many of their relatives, these mackerels never swim in brackish and muddy waters.
Korean mackerel
Found in the tropical waters of the Indian Ocean, as well as in the central part of the Pacific Northwest, they can be found at a depth of up to 120 meters. A fairly common type of mackerel.
They are found on the shores of countries such as: Bangladesh, China, Hong Kong, India, Japan, Korea, Malaysia, Myanmar, Pakistan, Singapore, Sri Lanka, Taiwan, Thailand and Vietnam.
spotted bonito
They are found in the tropical waters of the Indian, as well as in the central western and northwestern Pacific Ocean, are found at depths up to 200 meters. You can find it in the Persian Gulf, off the islands of Sulawesi and Java.
Single color or California mackerel
They are found in the subtropical waters of the central eastern part of the Pacific Ocean. The habitat of this mackerel is very narrow, you can meet it only off the US coast in the Central East Pacific.
Striped king or Spanish mackerel
They are found in the tropical waters of the Indian Ocean and the Western Pacific. In the Atlantic Ocean come across from the island of St. Helena. Live at depths up to 200 meters. They are most often found along rocky coasts and coral reefs. The migration of these mackerels passes through the Suez Canal to the Mediterranean Sea.
Cavalla Mackerel or King Mackerel
They live in the tropical waters of the northwestern and central-western Atlantic Ocean, found at depths up to 180 meters. It is possible to catch such mackerel only in the warm season. Can be found on the outer edge of reefs.
brazilian mackerel
They live in tropical, subtropical and temperate waters of the Atlantic Ocean. at depths up to 130 meters.
What does the mackerel peck at?
In this regard, the fish is more than unpretentious and, as they say, “bites on everything that glitters.” Therefore, there are many types of bait. Both live bait fishing and the classic “sea set” - slicing fish, or, for example, shellfish meat, are suitable. From small fish, atherina or anchovy is suitable.
Experienced fishermen use the so-called tyrants as bait. They independently make them from a piece of fishing line, to which hooks are attached, decorated with multi-colored materials: foil, shiny threads, bright plastic pieces or even colored feathers.
The number of hooks can vary from 2 to 6. This is due to the size of the tackle - the smaller the bait, the easier it is to cast. Also, if you are lucky and manage to cast your line right into a school of mackerels, then the number of fish caught will be equal to the number of hooks, how many fish can you pull out?
Earlier we talked about what it bites.
When is the best time to fish for mackerel?
The most favorable times for mackerel fishing are from early morning to noon, and from four in the evening until sunset, if we are talking about shore fishing. From the side of the boat in the open sea, it bites well at all and around the clock. The fishing season is very long from early spring to November.
If you decide to catch this fish from the shore, then the best season for this would be early spring, since it is then that these fish stray into large flocks off the coast.
What tackle is needed for mackerel?
When shore fishing it is recommended to use rods maximum length. The fishing line for such fishing should be the thinnest, since mackerel has very good eyesight. Interesting feature in that when catching this fish, the hook is supposed to be tied directly to the fishing line, a leash is not needed for this.
As for the hook, it is recommended to use it with an extremely elongated forearm. In order for the live bait to remain in one place, the float must be used as much as possible. It is important to consider that the mackerel is very fast enough, so hooking it is very simple.
Also, mackerel caught on the hook tends to squirm, and thereby tangle the fishing line. To prevent this from happening, you do not need to hesitate, but pull out your catch as quickly as possible.
As a bait, as mentioned earlier, the best choice will be a tyrant, but keep in mind that the manufacture of such a fishing trick requires remarkable skill.
Step sisters - mackerel and mackerel
Mackerel and mackerel - is there a difference between them or is it the same fish? As mentioned earlier, mackerel is a representative of the mackerel family. So does this mean that they do not need to be distinguished, most likely not. After all, tuna also belongs to this family. Unlike its two sisters, tuna is not to be confused with them.
The first thing you need to pay attention to is the size. Mackerel is much larger than mackerel. As for the shape, it also has its own characteristics: mackerel for the most part has a more elongated and sharp body shape.
It is also worth paying attention to the color, on the belly of a mackerel you will never find either stripes or dark spots, which cannot be said about its close relative. The color of the mackerel meat is also different in these fish; the meat is much lighter, does not have a creamy-pink hue and its structure is more rigid.
Remember the differences:
- any mackerel is larger than mackerel
- the shape of mackerel is sharper than that of mackerel
- white belly without stripes and spots is found only in mackerel
- the color of mackerel meat is lighter and has a gray tint
- mackerel has a tougher meat structure
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mackerel fish known to chefs all over the world. Its taste, aroma and tenderness of meat cannot be confused with any other. mackerel has wonderful taste qualities and a very high usefulness of meat. That is why it is classified as a valuable commercial species. And, although the cost of raw mackerel is low, many gourmets classify mackerel dishes as delicacies. And you can cook anything your heart desires from this fish!
Mackerel as a species belongs to the mackerel family, which, in turn, is included in the perch-like order. In nature, there are more than fifty varieties of this fish, which are distinguished by their habitat. All fish of the family have distinctive features and fall under one general description: external structure their torso resembles a spindle (see photo). Any variety of mackerel is characterized by the presence of a flat tail, powerful and very dense ray-shaped fins, and a pointed head. This fish is full-bodied, fast and very nimble.
Mackerel lives in salt waters, therefore it belongs to marine species fish, and not to river (in other words, freshwater), as some people sometimes mistakenly believe. This fish is schooling, lives in schools of large numbers. It is this factor that makes it possible for fish to protect themselves from other predatory inhabitants. It is also beneficial for a person, because it is not difficult for fishermen to catch a large number of mackerel at a time. Mackerel fishing is carried out with trawls and seines. It is not possible to catch it manually, because it does not go for profit and moves at a relatively large depth.
Mackerel is a predator. It feeds on small fish and squid, but at the same time it is the food of larger fish. Where mackerel is found, it will not be uncommon to meet flocks of dolphins, sharks and tunas - fish that look like mackerel itself, but have big sizes and lower fat content. It is these fish that consider mackerel their main food.
In total, there are four varieties of this fish in the world. On the shelves of our regions, Atlantic mackerel is most often found. In addition to the one named, there is also mackerel:
- Japanese (Far Eastern, Kuril);
- African;
- Australian.
Sometimes the listed types of fish are called varieties by people. In the water spaces of absolutely all relatively warm-water seas, fish of this order are found, slightly different in size and color. They are also called varieties or subspecies (as an example, the Azov-Black Sea or Baltic mackerel). Sometimes mackerel is called fish. very similar in appearance to it, which is called mackerel by biologists. Some people claim that these two fish are the same, but culinary experts say the opposite, because the taste of these two marine life differ, as, however, the following indicators differ:
- weight;
- color;
- the size;
- fat content and density of meat.
The largest is the mackerel that lives off the coast. African continent, and the lightest and smallest, respectively, is the Japanese variety of this marine fish.
Mackerel population worldwide is large as well as high nutritional value the meat of this fish. It is as nutritious as the meat of many red fish, but at a much lower cost due to its abundance and ease of catching fish. Hence the special "respect" of culinary specialists.
talk about this amazing fish possible indefinitely. Many questions regarding cooking, useful properties of mackerel and contraindications for use can be found on the forums. We also decided to dedicate an article to this fish, which, I really hope, will help to understand the intricacies and find out more interesting information.
Composition and nutritional value
The composition and nutritional value of mackerel make it possible to attribute the meat of this fish to important products nutrition. Mackerel meat contains a large amount of fish oil, as well as vitamin B12 and vitamin A. Vitamin D, necessary for health musculoskeletal system organism, in particular the strengthening of bone tissue, is found in mackerel in huge number times more than all other vitamins. Even in the composition of mackerel, minerals such as:
- fluorine;
- sodium;
- selenium;
- iron;
- potassium;
- manganese;
- sulfur;
- zinc.
In addition to all this, mackerel contains nicotinic acid, which is indicated for use (in medicinal form) to many people to stabilize the work circulatory system. The protein contained in the meat of this fish is highly digestible, so mackerel (in the absence of an allergy to seafood) is indicated for children who are weak in health.
With regard to the calorie content of mackerel, it should be noted that this fish cannot be classified as dietary products. One hundred grams of fresh mackerel contains more than one hundred and eighty kilocalories, and cooked in any way - even more. The most high-calorie finished products smoked mackerel is considered. Grilled fish has the lowest calorie content. Despite the relatively high energy value and a very unbalanced ratio of BJU, mackerel is often used in various diets for weight loss. Oddly enough, but the fat content of this fish does not interfere with weight loss, but, on the contrary, contributes to it. Of course, only if this fish is not abused.
Beneficial features
The beneficial properties of mackerel directly depend on the substances that fish meat is rich in. Regular consumption of this product, prepared by any of the methods known in cooking, allows:
- strengthen immunity;
- reduce the risk of developing malignant neoplasms;
- improve eyesight;
- improve blood circulation;
- increase efficiency;
- reduce the manifestations of psoriasis;
- regulate the hormonal background;
- remove toxins;
- lower cholesterol levels and the risk of plaque formation on the walls of blood vessels;
- increase the strength of bones and teeth.
Mackerel is also indispensable in the nutrition of athletes or adolescents. It is this fish that saturates the body with protein as quickly as possible, increases muscle strength.
In addition to all of the above, you should know that mackerel as a product benefits women., and not only because it allows you to maintain natural beauty hair, skin elasticity and nail strength, but because this fish contains a balanced composition of components that have a positive effect on reproductive function. Mackerel is especially needed in the menu of expectant mothers and women who are breastfeeding babies. For the first, a tasty fish helps to endure and give birth to a healthy baby (and at the same time maintain the health of their own teeth and bones), and for the second - to increase lactation. That's just to give preference to delicacies cooked in a steam, in the oven or slow cooker, and avoid salty, as well as smoked fish. But, even taking into account the benefits brought by mackerel, you do not need to eat a lot of this fish, because the effect can be the opposite.
What to look for when buying?
What to look for when buying mackerel? This question is one of the most frequently asked by readers and members of various culinary forums. It is second only to the question of what can be prepared from the meat of this valuable and tasty fish, but this will be discussed in the next section. In the meantime, let's talk about the quality of fish and how not to get into trouble when buying.
It will not be a discovery for anyone that the taste of the finished dish depends very much on the initial characteristics of the products used for cooking. That is, it will be difficult to prepare a tasty dish from products that have lost their organoleptic characteristics, one might say, in most cases it is impossible, and sometimes such a delicacy can also be dangerous.
The method of catching mackerel involves the extraction of large batches of fish in one exit to the sea. That is why this fish needs quick harvesting for future use. The best way is to freeze the fish. Thanks to the latest technologies, which have recently become available to technologists Food Industry, it is produced by a method of dry freezing that is less traumatic for the protein. This is the only reason why fresh-frozen fish retains the qualities inherent in a fresh product for a long time.
Important and, perhaps, the main conditions that make it possible to keep the characteristics unchanged are the prevention of repeated freezing of the product and exceeding the shelf life of fish, which is at favorable conditions about six months. The date and place of fishing can be found in the product quality certificate, which the seller must provide at the first request of the buyer. important information, which can also be found in this document, is the result of radiological studies carried out by a special laboratory.
Fish stored in proper conditions will remain elastic and oily even after defrosting, and dishes prepared from it will be juicy and tender. How fully the requirements and rules of storage were observed can be found out by several criteria. About them below.
- Shiny and elastic whole body(without cracks, gusts and solid yellow spots characteristic of stagnant fat) skin indicates that the fish was not thawed after production. If the fact of defrosting has taken place, then the re-frozen mackerel, when thawed, will be loose to the touch and bend strongly in the hands, and wrinkled places will be visible on its skin. All these manifestations will be especially noticeable in the middle part of the fish carcass.
- The second indicator of fish freshness is no unpleasant odor, both foreign and stagnant fish oil. You should know that mackerel carcasses easily absorb flavors (which makes it a very desirable fish for smoking), therefore it is extremely important to observe the commodity neighborhood in outlets. Those carcasses that smell of old fat will certainly have tasteless and bitter meat that will taste in any dish.
- Quality mackerel meat has cream color with subtle peach veins inside and a light brown stripe on the outer side. Yellow or excessively pale and almost white flesh indicates the old age of the fish, or that the carcass was thawed several times, and fish oil, which gives color to the meat, left the place with water.
- The amount of ice on mackerel should be minimal. Ice and large frozen drops of fat indicate that the fish was stored incorrectly, and after defrosting, the buyer can expect a “surprise” in the form of loose meat, lagging behind the bone and falling apart even when preparing lightly salted preparations.
In addition to all that has been said, there is another important fact that all cooks should know about.
How to cut?
In order to use mackerel for cooking delicacies, you need to be able to properly cut it. It is not difficult to do this, because the fish that comes to consumers does not need complex operations if only because it is clean on top and no longer has scales. When asked if there are scales on this fish in principle, the answer is simple. There is, but it is not enough, and it quickly crumbles even during the primary processing of the catch.
A step-by-step instruction for processing a mackerel carcass looks something like this:
- Defrosting.
- Evisceration.
- Decapitation or removal of the gills if the head must be left.
- Fin clipping.
- Removal of the nerve column - a thick white "thread" located in the abdominal cavity near the spine itself.
- Removal of the black film lining the inside of the abdomen.
- Washing and drying the prepared carcass.
The skin from mackerel, as, indeed, from any other fish, should not be removed. The only exceptions are recipes that use fish fillet. These are cutlets, meatballs, zrazy and all kinds of fillings.
You will learn more about how to properly cut mackerel for frying, boiling, baking or salting by watching a short video tutorial. It is noteworthy that in some cases, mackerel is not gutted, but is used exclusively as a whole. In what cases, why and why they do this, will be discussed in the next section of the article.
The use of mackerel in cooking
Cooking uses for fish such as mackerel can be found quite wide. Valuable carcass can be:
- boil for a couple and in broth;
- bake on the grill, in the oven (in foil, in pots, on a baking sheet);
- cook on an air grill or in a microwave;
- salt and pickle;
- fry in a pan and deep-fry, dipped in breadcrumbs, flour or batter;
- stew in a cauldron on the stove or in a slow cooker;
- use for cooking fish kebabs on the grill or cooking on a barbecue grill;
- smoke hot and cold;
- use for the preparation of canned food for both short and long-term storage.
Sometimes one cooking method precedes another, and the result is an amazing treat. We will talk about some ways to use fish in cooking in this section.
Salting and pickling
by the most in a simple way cooking mackerel without heat treatment is considered salting. But even in this case, you can get lost in the ways and methods. Salt the fish with dry and wet salting, using a carcass:
- entirely;
- gutted and decapitated;
- cut into portions;
- cut into fillets.
Marinades and brines are prepared both on the basis of water and without it (that is, the fish is salted in own juice or any other liquid). Their main components can be:
- table salt or sea salt;
- table vinegar or apple cider vinegar;
- granulated sugar;
- soy sauce;
- tomato paste or tomato juice;
- sunflower or other vegetable oil.
The most common spices used in salting mackerel are:
- carnation;
- black peppercorns;
- allspice peas;
- Bay leaf.
The taste of the finished salted mackerel also depends on the combination of spices. It can either become a spicy salted fish or have a regular taste. The time of salting mackerel is also different and ranges from several minutes to several days. It all depends on the recipe and how large the pieces of fish will be. Sometimes in recipes you can see that mackerel is salted in a saline solution called brine.
Salted mackerel is used for the preparation of dried or smoked delicacies, rolls with the addition of butter, and also served with simple side dishes, such as mashed potatoes. The most unusual way to use salted mackerel is to use it to cook falsely smoked fish in onion skins.
You can marinate mackerel for cooking it in the oven. Most often for these purposes use:
- ready mustard;
- spices;
- lemon juice;
- grape wine;
- herbal vinegar;
- hops-suneli;
- mayonnaise.
Some specialty marinades often use vegetables such as carrots and onion. They are able to give the fish not only aroma and sweetish taste, but also some sharpness.
One of the most popular ways to cook mackerel in a similar marinade is heh fish, or, as it is often called, “Korean-style” fish. Also, a marinade prepared with large quantity sugar and apple cider vinegar, allows you to make mackerel, the meat of which will taste like red fish.
Boiling
Boiling mackerel is the simplest method of heat treatment. Absolutely all culinary specialists can cope with it. Before cooking mackerel, it must be thawed in a gentle way (in the refrigerator or in water), and then cut off the head, fins and remove the insides. Sometimes when cooking broths, the head is also used, but then it is necessary to remove the gills from it.
You can boil both in a saucepan and in a double boiler. In the first case, apart from delicious fish, you will also get a fragrant broth that can be served as an independent first course, and also used to make a clear soup or fish sauce. Both options for cooking mackerel will allow you to get fish, which can later be used for:
- salads;
- fillings for pies, pies, tartlets, pancakes;
- pates and pastes with butter;
- rolls;
- sandwiches.
Boil the fish in the broth for no longer than seven minutes on low heat, while for steaming you need to spend at least fifteen minutes. In order to get a rich broth, mackerel needs to be laid only in cold water along with finely grated vegetables and spices. If the purpose of cooking is to get tasty and juicy fish, then you need to put the carcass in a boiling vegetable broth. Yes, and vegetables can not be chopped.
baking
Baking mackerel, like everyone else previous methods preparation, - the lesson is also simple. Although, unlike the two above methods, it requires some culinary experience and a little more patience.
The first thing to do with the carcass is to gut it. Second important condition, which allows you to turn ordinary fish into a delicacy, is pickling fish. Most often, it does not take much time and is only needed to give the fish juiciness.
Fish can be baked whole and in portions. The head is usually not used, but if the design of the dish requires it, then it is left after removing the gills. If fish is baked in this way, then it is usually stuffed. Most often, the role of the filling is:
- onion;
- carrot;
- potato.
After cooking, the filling turns into a fragrant side dish.
You can bake fish:
- on the contrary;
- in foil, both whole and in portioned pieces.
It turns out very tasty fish stuffed with onions, baked in foil. High-fat mayonnaise will act as a marinade. Cooking this delicacy is quick, but it can easily decorate with itself. festive table. All you need to do is:
- Prepare the carcass: peel and chop (optional). The skin does not need to be removed.
- Cut the onion into half rings, pour over it with lemon juice and sprinkle with sugar.
- Stuff the belly of the mackerel with onions.
- Lubricate the stuffed fish with mayonnaise.
- Cut the foil so that you can form a bag out of it.
- Carefully transfer the workpiece to the foil and pack.
- Place the fish on a baking sheet, and then put it in an oven heated to two hundred degrees Celsius. You can also use a multicooker with a baking mode for cooking.
- Bake the fish for ten minutes in a closed "bag", and then carefully open it and bring it to readiness for ten minutes. The top heat or grill will make it easier to bake in the second phase of cooking. In this case, it will take about six minutes for the fish to reach the desired condition. When using a multicooker, the time of each cooking step can be increased by five minutes.
- Ready fish should be served hot, both together with foil, in which a small amount of juice will collect, and put on a plate.
The number of products for the preparation of this delicacy is optional, but it should be remembered that only three full servings can be obtained from one fish. Salt and black pepper are not used in the preparation of the carcass. They are already on the table.
Roasting and stewing
Roasting mackerel, just like baking, is a fairly simple process. Most often, in this way, fish is cooked in a pan in a small amount of vegetable oil or deep-fried. When cooking in a pan, it is advisable to use breading from:
- eggs and flour (wheat, corn, oat and other types);
- eggs and breadcrumbs.
Before dipping, the fish must be sprinkled with seasoning, ground black pepper and lightly salted. And, of course, pre-cut into portions of small thickness or use fillets. Fry each piece for a minute on each side. A prerequisite for obtaining delicious fried fish in batter is also the correct preparation of the workpiece. All the chef has to do before dipping the fish in the batter is just salting it. Spicy herbs when cooking fish in batter can play a cruel joke, and the taster will not be able to feel the true taste of the fish. Batter for mackerel can be prepared on the basis of:
- cow's milk;
- mineral water;
- chicken or quail eggs;
- beer.
Mackerel, fried in the second of the listed ways, is a ready-made dish that goes well with sauces and side dishes. Mackerel, fried in a pan, is also ready to eat and can be served at the table, or it can become the basis for stewed fish. Most often, the filling is based on broth or tomato juice. In any case, the fish is very tasty. You can stew fish in a slow cooker, convection oven (on a gentle short mode) or in an ordinary thick-walled cauldron. Thanks to the low blood content of mackerel meat and the ability of this fish to quickly turn into very tasty dishes, it takes no more than half an hour to cook the stew.
Smoking and curing
Smoking and drying of mackerel allows you to get very tasty delicacy meat of this fish. The finished delicacy is used to prepare:
- salads;
- sandwiches;
- fillings for tartlets and pita bread.
In addition, such fish is served with side dishes. It’s probably not worth saying, because this is already known, but potatoes will be the best addition to such a fish. It can be prepared in any way: boil, fry, bake or stew.
Today, smoked or dried mackerel itself is not difficult to buy in most grocery stores. The price of the product usually differs from the cost of raw fish, but this is a ready-to-eat product, not a semi-finished product. Recently, it has become popular to cook smoked meats with your own hands. This is facilitated by the availability of units that allow you to cook goodies at home. Today, they allow you to cook hot or cold mackerel in a matter of hours.
You can smoke fish both in a real smokehouse or in a slow cooker with the appropriate function, and using an additive called " liquid smoke". The latter method is extremely unsafe for human health, but nevertheless it is often used in practice.
Before smoking or drying, mackerel, as well as all other products of animal origin, must be salted or pickled. The length of the salting time depends not only on the desire of the cook, but also on the time during which they intend to store the finished smoked product.
It is noteworthy that mackerel, like other fish, can be smoked whole. Even, one might say, this is how it will be more correct to smoke or dry it, because the fact that the fish remains whole will allow you to preserve the natural fat content. In addition to the fact that the mackerel will turn out to be very tasty, it will also be beautiful in appearance, just like in the picture. The same can be said about dried fish, which is essentially an intermediate product in the smoking process.
Gutted fish without a head will always be drier and saltier than a whole one, although it costs more in stores than not gutted. In turn, headless fish can be stored a little longer than the one that is cooked whole. Here the choice is up to the cook or the buyer.
Cooking on the grill (barbecue, barbecue)
Cooking mackerel on the grill or barbecue allows you to get delicious treat, not inferior to a smoked product. Fish skewers (on skewers and not only) will definitely turn out juicy and will have a great smoked smell, because the fat that will drain when the billet is heated, falling on hot coals, will turn into smoke. The fat content of the fish makes the meat porous. This allows the fragrance to penetrate deep into the pores.
Mackerel skewers go well with baked vegetables:
- eggplant;
- tomatoes;
- zucchini;
- patissons;
- bell pepper.
The best sauce for such a delicacy would be tartar sauce, as well as "green" oil. Potatoes will also perfectly complement such a fish.
canning
Canning mackerel is a rather complicated process, although even a novice cook can handle it if desired. Many are interested in just this way of cooking fish when it is possible to compare the cost of ready-made canned food on the counter with the price of raw mackerel.
It should be said that such cooking of mackerel with your own hands is beneficial not only in terms of saving the home budget, but also because homemade canned food will certainly be tastier, healthier and more natural than the most expensive store-bought ones. In addition, they will definitely not contain flavors, harmful salts (for example, monosodium glutamate), preservatives. Of course, the shelf life of such blanks will be minimal, but it certainly will not be on a par with health.
The preparation of canned mackerel can be described by the following step-by-step instructions:
- Preparation of dishes: washing and steaming.
- Preparation of fish: gutting, washing and cutting.
- Laying mackerel, cut into small pieces, in jars.
- Adding spices: black peppercorns, allspice and bay leaf.
- Adding salt and deodorized vegetable oil.
- Adding water or tomato, as well as other liquid ingredients, if the recipe calls for it.
- Heat treatment of the workpiece: heating in the oven or in a saucepan with water, as well as using an autoclave.
- Closing and cooling of canned food.
Almost all recipes for preparing canned mackerel in an ordinary kitchen require the duration of heating the fish in a jar. This is what many housewives consider a minus and therefore avoid this method of obtaining a delicacy that is impeccable in all respects.
Summing up the above, I would like to note that mackerel cooked in any of the ways also goes well with:
- vegetables;
- rice porridge;
- chicken and quail eggs;
- hard cheese;
- table wine;
- sour cream;
- green canned peas;
- canned corn;
- salted and fresh cucumbers.
And in conclusion, I would like to note that there is no best recipe or way to cook mackerel, because any delicacy from this fish will be great!
Harm and contraindications of fish
Contraindications to the use of such healthy fish as mackerel in the diet are associated with possible harm to the human body. That is why you should not eat this very oily fish:
- hypertensive patients to avoid a sharp rise in blood pressure;
- allergy sufferers, because the easy availability of substances can provoke an attack;
- diabetics due to a rapid increase in blood sugar;
- children up to a year and older if the latter suffer from gastrointestinal disorders or have chronic diseases;
- having liver disease and suffering from deposits in the ducts and the gallbladder, because a weakened body may not be able to cope with the digestion of food and respond with an excessive release of bile.
Fatty and fragrant mackerel is good in any form. Rational and regular use of it in the diet allows not only to satisfy gastronomic needs, but also to saturate the body with protein and fish oil. This fish is so tasty that sometimes it is impossible to tear yourself away from it. You should never forget about the measure: the use of any product without restrictions always only causes harm!
Mackerel - Atlantic mackerel - belongs to the mackerel family, lives in the temperate waters of the Atlantic, Pacific and Indian oceans. It has dark gray skin without scales.
Mackerel meat is tender, tasty, and lacks small bones. It is often used for the preparation of canned food and balyk products. In addition, mackerel is salted, smoked hot and cold, boiled, stewed, baked, stewed in sour cream, tomato or marinade, grilled, adding spices (bay leaf, pepper) and prunes.
It is not recommended to cook aspic and first courses from mackerel, as it has dark-colored meat with a strong specific smell.
Depending on the place of fishing and appearance, several types of mackerel are distinguished: king, spotted, striped and golden. Fat content of meat various kinds mackerel varies, it ranges from 0.4 to 10%.
It is important to take into account that mackerel fat oxidizes very quickly in air, therefore, when preparing it in ice cream, it is necessary to use protective coatings.
Benefit
1. Mackerel meat contains a large amount of protein, phosphorus, selenium (30 micrograms per 100 g of product), sodium, iodine, magnesium, and potassium. In a small amount are present: calcium, iron, copper and zinc.2. Atlantic mackerel contains the following vitamins: C, A, D, E, K, B1, B2, B3, B4, B5, B6, B9, B12 (promotes the formation of red blood cells and the normal functioning of the nervous system).
There are also useful saturated fatty acids (palmitic, stearic), monounsaturated fatty acids (oleic, erucic, palmitoleic, gadoleic), and polyunsaturated fatty acids (Omega-3, arachidonic, linoleic, steoric).
3. 200 grams of mackerel contains a daily dose of iodine!
4. Regular consumption of mackerel meat helps prevent stroke and heart disease. Also, mackerel is recommended for people with stomach ulcers, with problems with bone tissue and with a "problem" thyroid gland, however, there are some contraindications (see "Harm").
5. Mackerel meat is used in separate diets.
bad memory;
fast fatiguability;
muscle cramps;
fragility of nails and hair loss;
slow growth in children;
hypertension; exhaustion;
drowsiness;
depression;
peptic ulcer;
cervical erosion;
muscle dystrophy;
brain hypoxia;
violation of acid-base metabolism in the body;
nervous exhaustion;
weakened immunity;
osteoporosis;
cramps in the stomach;
living in cold countries;
living in hot countries;
heart diseases;
metabolic disease;
diseases of the duodenum;
rehabilitation period after surgery;
the use of contraceptives;
the use of estrogen-containing drugs;
alcoholism;
drinking tea;
drinking coffee;
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