Mackerel fish: a dangerous relative of the common mackerel

Mackerel is a fish from the Mackerel family. Mackerel is often compared to mackerel. The key difference between the fish is that mackerel has gray meat rather than red, it is thicker, larger, and after cooking it is rougher and drier than mackerel.

Externally, the fish also differ; while the belly of the mackerel is silver, the belly of the mackerel is gray or yellow with spots and stripes. Mackerel can be fried, baked, boiled, made into soup and added to salads; for barbecuing and salting, it is often recommended to use mackerel.

History of mackerel

Mackerel was eaten by the ancient Romans. In those days, fish was much more expensive than regular meat. Many tried to breed it in ponds, and the owners of rich estates even equipped piscinas (cages with sea water carried through canals).

Lucius Murena was the first to build a special fish breeding pool. In those days, mackerel was boiled, stewed, baked, grilled, and even fricassee. Garum sauce, which was made from mackerel, was extremely popular.

Use in cooking

Mackerel is one of the most valuable fish species in the food industry. It is moderately fatty, tasty, and after heat treatment the meat becomes light and dense.

The variety of dishes with mackerel is off the charts. They eat it:

• raw, flavored with citric acid and seasonings;
• fried;
• boiled;
• baked;
• boiled;
• smoked;
• salty;
• canned.

Fish is best suited for salads. But mackerel fish is better suited for baking and marinating.

Beneficial features

Mackerel meat contains a large amount of easily digestible proteins, fish oil and various vitamins (A, E, B12). In addition, it contains useful microelements: calcium, magnesium, molybdenum, sodium, phosphorus, iron, potassium, nickel, fluorine and chlorine.

Eating this meat has a positive effect on the heart, eye function, brain and joints, as well as on blood vessels. Nutritionists say that mackerel meat can significantly lower cholesterol levels.

Mackerel fish and blue mackerel: what is the difference between them?

We will not go into biology, since we are considering these two varieties of fish from a culinary perspective. Let’s just say that in terms of its composition of useful microelements, mackerel is in no way inferior to mackerel and is perfect for replenishing the body’s nutrients.

But mackerel did not adopt the taste qualities of mackerel, in particular because of its dryness. If you can safely take mackerel either with or without the head, then cooks categorically do not recommend taking mackerel without a head, since part of the juice thus flows out and evaporates and the fish becomes completely dry.

Application

Most often, mackerel in modern cooking is consumed salted or smoked. However, experienced chefs advise steaming mackerel meat, since in this case it retains its juiciness and practically does not lose the vitamins it contains.

Serve steamed mackerel with chopped herbs and vegetables, lightly sprinkling with lemon juice. The traditional dish of Jewish cuisine, mackerel casserole, is very tasty, and restaurants often serve mackerel steaks cooked in foil on the grill (king-style mackerel).

Mackerel dishes

Fried mackerel with potatoes in spicy sauce

Ingredients:

• fillet - 4 pcs.;
• small potatoes - 200-250 g;
• broccoli - 1/3
• ginger root - 5 g;
• garlic - 2 cloves;
• hot red pepper to taste;
• vegetable oil;
• pomegranate seeds (for decoration);
• small cucumber - 1 pc.;
• lime - 1/2;
• grapefruit - 3 slices;
• teriyaki sauce - 100-150 ml;
• greens - 1 bunch;
• salt to taste.

Cooking method:

1. Clean the fish, salt and fry.
2. Separate broccoli into florets and blanch.
3. Boil potatoes, cut into slices. Fry until golden brown, add broccoli, finely chopped ginger and chili pepper, and salt.
4. Heat teriyaki sauce.
5. Peel the cucumber and cut into cubes. Peel the lime and grapefruit, separate into slices and cut into cubes. Stir, add chopped herbs and salt.
6. Place potatoes and broccoli lengthwise on a plate. Place mackerel on top, pour teriyaki sauce over the fillet, add cucumber, lime and grapefruit. Top with herbs and pomegranate seeds.

Mackerel in apple sauce

Ingredients:

• smoked mackerel 250 g each - 2 pcs.;
• parsley, dill - 2 bunches;
• butter - 1 tbsp. spoon;
• tomatoes - 4 pcs.;
• cream or sour cream - 150 g;
• lemon juice - 1-2 teaspoons;
• freshly grated horseradish - 1 tbsp. spoon;
• green apple - 1 pc.;
• ground white pepper, salt to taste.

Cooking method:

1. Chop the greens. Mix one teaspoon of herbs with oil, salt and pepper to taste. Stuff the tomatoes with this.
2. Place the fish on a large piece of food foil. Put the tomatoes there, wrap in foil and put in the oven for 15-20 minutes. Bake at 200 degrees.
3. Sauce: mix cream with lemon juice and horseradish. Add grated apple.

Korean fried mackerel

Ingredients:

• mackerel - 800 gr.;
• sugar - 1 teaspoon;
• soy sauce - 2 teaspoons;
• lime or lemon - 1 pc.;
• red pepper - 1 teaspoon;
• salt to taste;
• flour for breading;
• vegetable oil.

Cooking method:

1. Clean the fish from bones. Marinate the fish in the following mixture: salt, sugar, pepper, soy sauce and lime juice for 1.5-2.5 hours.
2. Fry in hot oil, rolled in flour.

Mackerel with tomatoes and cheese

Ingredients:

• mackerel (medium) - 2 pcs.;
• eggs - 2 pcs.;
• cheese - 100 gr.;
• tomatoes - 2 pcs.;
• parsley (cilantro) - 1 bunch;
• salt, black pepper - to taste;
• vegetable oil;
• flour.

Cooking method:

1. Cut the fish fillet into larger pieces. Salt and season with pepper to taste. Cut the cheese into slices.
2. Cut the tomatoes into circles.
3. Place a piece of cheese and tomato on each piece of fillet. Top with a second slice of fillet.
4. Dip first in beaten eggs, then in flour and fry on both sides. Place the finished dish on a plate and garnish with parsley.

Mackerel with lemon and dill

Ingredients:

• mackerel - 2 large carcasses;
• lemon - 1 large;
• salt;
• greens - 2 bunches;
• black pepper;
• vegetable oil.

Cooking method:

1. It is necessary to cut each carcass diagonally from one of the sides and insert small sprigs of dill into them. Stuff the fish with lemon cubes and whole sprigs of dill. Cover and refrigerate for half an hour.
2. Place the fish in a greased dish, pour in lemon juice, salt and pepper. Cover the pan with food foil, cutting it in several places. Bake the fish in the oven at 190 degrees for about 20 minutes.
3. Remove the foil from the pan, transfer the finished fish to a dish, and garnish with fresh herbs.

Mackerel baked with potatoes

Ingredients:

• mackerel 0.5 kg;
• new potatoes - 0.5 kg;
• sour cream - 200 gr.;
• flour - 1.5-2 tbsp. spoons;
• ground crackers - 1 tbsp. spoon;
• black pepper, salt to taste;
• vegetable oil;
• cilantro (parsley can be used) - 1 bunch.

Cooking method:

1. Boil the peeled potatoes. Salt the mackerel, roll in half the flour and fry on both sides over high heat.
2. Pour the remaining flour into the sour cream and add salt. Grease a baking dish with oil and pour in half the sour cream. Lay out the cooled potatoes and place the prepared fish on it. Pour the remaining sour cream on top and sprinkle with ground breadcrumbs.
3. Bake in the oven until golden brown at 180 degrees for about 40 minutes.

What is the difference between mackerel and mackerel: the main differences?

Both mackerel and mackerel belong to the mackerel family. They are similar to each other in appearance and size. But in the store you may be asked to choose a carcass of different sizes under the same name.

If the fish carcass is smaller, then you can buy mackerel with confidence. And if the fish is fat and large, then it is mackerel. This is due to the fact that the supply of this fish in the ocean is too large, so many fishermen prefer mackerel.

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Mackerel and mackerel are two step-sisters, their brother tuna also belongs to this related company, but they all have different tastes and their preparation must be approached differently. For example, mackerel is often passed off as mackerel, and all because in English spelling both fish are read the same way - mackerel. But mackerel, for example, is not suitable for smoking or salting, but mackerel is very tasty and tender in this form.

They differ in appearance - mackerel has a light belly, dark stripes run along the back, which never creep onto the tummy. The mackerel has a gray or even yellowish belly, with stripes running across the entire carcass. Mackerel is most often larger and more plump than the delicate and noble mackerel (they are like stepchildren from an intelligent father and a peasant mother). Mackerel meat is somewhat coarser than mackerel and it tastes worse. Although mackerel is also not bad in its properties and is great for fish salads, but nothing more. In the photo above, the mackerel is at the bottom, the mackerel (without head) is at the top.

Differences between mackerel and mackerel

When importing fish into stores, confusion often occurs. All products that are imported are disguised in English. It is noted that both fish have the same markings. The fish are somewhat similar to each other. In order to distinguish them, you need to know all the features of each of them.

In order to understand the differences, you need to see the mackerel in the photo once. OR study photos of mackerel, for example, in fishing magazines and books.

The external features of the fish are as follows.

1. Both fish have a silver and green tint.
2. They are both the same shape.
3. Mackerel has tiger stripes on its back that are clearly spaced.
4. Mackerel has stripes and dark spots.
5. Fishing occurs only between April and October by fishing boats.

Why is there confusion?

The entire family is called the single concept “Mackerel”, and includes, in addition to the mackerel itself, also tuna, bonito, and wahoo. True, both types of fish have been caught and eaten for hundreds of years, but they have never been confused at all. We got confused when the fascination with Western European outlandish recipes began, where mackerel and mackerel are read in English - “mackerel”.

The main difference is the small fins closer to the tail and the bony ring that highlights the round eye. Therefore, sellers often (not necessarily intentionally) mistake all these species for mackerel.

Of course, when replacing, the taste of the “signature” dish will noticeably suffer, and besides, mackerel is more valuable. But if you wish, when purchasing, it is still possible to distinguish between two different fish with a more careful external examination.

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Why is mackerel fishing interesting?

Mackerel and mackerel are fatty fish, which are rich and saturated with various omega acids. They are important for maintaining human health. It is actively used for food, but in terms of taste characteristics it is inferior to its relative. Mackerel meat can be tough and dry when cooked.

When cut, mackerel has soft pink meat. In turn, mackerel has a gray tint to its meat. Cutting fish is quite simple.

There is no need to remove the scales to cut the fish. The fish fillet is easily separated from the ridge and can be cleaned with a regular knife, if there are no small bones in it. Basically, the fish is grilled, baked in lemon juice or brushed with olive oil.

Origin of the species and description

Photo: Mackerel

Mackerel (Scomberomorus) is a representative of the mackerel class. This group includes more than 50 species of fish. Among them are world-famous tuna, mackerel, and mackerel. All fish are included in the ray-finned class. Its representatives are found all over the world, and the group itself is considered the most numerous in terms of generic and species composition.

Video: Mackerel

The following species of mackerel belong to the specific genus Scomberomorus:

• Australian (broadband). Found in places where rivers flow into the sea. The main habitat is the waters of the Indian Ocean;
• Quinndsleigh. Habitat: tropical waters of the Indian Ocean and the central and southwestern parts of the Pacific Ocean;
• Malagasy (multi-band). Inhabits the southeastern waters of the Atlantic, as well as the western waters of the Indian Ocean;
• Japanese (small-spotted). This fish lives mainly in the northwestern regions of the Pacific Ocean;
• Australian (spotted). Found in the eastern waters of the Indian Ocean, as well as the western parts of the Pacific Ocean;
• Papuan. Lives in the central-western waters of the Pacific Ocean;
• Spanish (spotted). Found in the Atlantic Ocean (northwestern and central-western parts);
• Korean. Found in the Indian and Pacific (its northwestern waters) oceans;
• longitudinally striped. Inhabits the Indian Ocean, as well as the central-western waters of the Pacific;
• spotted bonito. Habitat: northwestern waters of the Pacific Ocean, Indian Ocean;
• single color (California). Found only in the central-eastern waters of the Pacific Ocean;
• striped royal. Habitat: Western waters of the Pacific, as well as tropical parts of the Indian Oceans;
• royal. Found in the waters of the Atlantic Ocean;
• Brazilian. It is also found in the Atlantic Ocean.

Fish differ not only in their habitat (ocean), but also in their depth. For example, the maximum depth at which Spanish mackerel is found does not exceed 35-40 meters. At the same time, Malagay individuals are found at a distance of 200 meters from the surface of the water. Externally, all mackerels are similar to each other. Minor differences in size are associated with habitat.

Mackerel and mackerel fish: differences

Residents of English-speaking countries quite often confuse mackerel with mackerel. Fishes of the mackerel family are somewhat similar to each other. But they often differ in size. These can be fish from sixty centimeters to a meter, and sometimes more.

Any fish of this family belongs to predatory fish. Mackerel is larger in size, unlike real mackerel, has an elongated body and powerful jaws; the fish have large triangular teeth. Moreover, the fish is common in warm seas and near rocky coasts and coral reefs.

Striped or Spanish mackerel is a large representative of this species. It lives in the Indian Ocean and the western Pacific Ocean. The color of the striped fish is distinguished by broken stripes and a light belly. Mackerel is quite common in Asian countries. In this habitat it can reach one meter in length.

In the southeastern part, the mackerel is slightly smaller and reaches no more than sixty centimeters in length. Mackerel fish are classified as predators. It lives in natural conditions and feeds exclusively on mollusks and eels. Royal fish has dense and white meat and also has beneficial properties and good taste.

Fishing

In Russia, mackerel fishing is carried out in the southern part of the Norwegian Sea. In this case, special seines and nets are used. Previously, mackerel was also caught in the waters of the Black Sea, but, unfortunately, more than 35 years ago this type of fish disappeared. Mackerel prefers coastal waters. There is no need to go to the open ocean to find this type of fish, which makes it easily accessible for fishing enthusiasts. The most favorable period for fishing is spring. Mackerel caught in the spring is the least fatty. It contains only 3% fat. If the same fish is caught in the fall, the percentage of fat content will increase to 30%. No matter how paradoxical it may sound, the highest percentage of fat content means that the largest amount of vitamins has been accumulated in the fish.

When fishing, it is quite possible to use a regular fishing rod.

Mackerel bite well on live bait. However, some fishermen also use artificial bait made by themselves. Most often, mackerel swim in a large school, so you can easily catch a sufficient number in a short period of time. As soon as the fish starts to bite, you need to hook it immediately: otherwise it will break off. When fishing, you need to be extremely judicious and careful. The mackerel will bend strongly, which may cause it to fall off the hook or become entangled in the gear.

Use in cooking

Mackerel is a very popular fish among chefs from different countries. Let's look at the main ways to prepare it:

Thus, mackerel is a very common commercial fish that can often be found on store shelves. Its meat is very tasty and healthy, because it is rich in unsaturated fatty acids. Be sure to include this fish in your diet! Be healthy!

It is difficult to imagine a person’s diet without seafood. Almost any store will have a wide range of ocean gifts to suit every taste. The fishing industry is a significant source of income for many countries. About 140 million tons of fish are caught in the world every year. Mackerel fish belongs to the mackerel family and occupies an important place in the global catch.

Why is mackerel valuable?

At first glance, mackerel meat may seem unappealing. It is a repulsive gray color, not too greasy and hard. However, fish fillet is a storehouse of useful vitamins and minerals.

Just 300 g of fish will fill the daily need for phosphorus, and 400 g for potassium.

The most valuable is mackerel caught in northern latitudes in winter. It is fatty and contains a maximum of useful elements.

Regular consumption of mackerel contributes to:

• reducing the risk of developing cancer, diseases of the cardiovascular and respiratory systems, type 2 diabetes;
• preventing arthritis and psoriasis;
• increased life expectancy - thanks to beneficial fatty acids and coenzyme Q10;
• strengthening the walls of blood vessels and preventing thrombosis;
• maintaining healthy joints and bones;
• prevention of anemia and assistance in the fight against anemia due to the high content of vitamin B12 and iron;
• normalization of the thyroid gland - thanks to iodine;
• strengthening potency due to the presence of zinc;
• improvement of skin, hair, nails.

Due to the fluorine and phosphorus content, mackerel fish is a natural prevention of oral diseases. It strengthens the enamel, prevents the development of caries, wedge-shaped defects, pathological abrasion, and strengthens the gums.

Mackerel is good for everyone. It is strongly recommended that elderly people, children, pregnant women, and patients with chronic pathologies use it regularly. However, it should be given to children under 9 years of age with caution due to possible allergies.