Australian Seafood Specalists
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Mackerel

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Light Pink to White
COOKING METHODS
Poach, Deep Fry, Shallow Fry, Bake, Grill/Barbecue, Smoke
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Mackerels have a thin, edible skin with few scales- making them very popular to enjoy when dining out or at home. Spanish Mackerel, is an especially good eating finfish and produces an attractive plate-size cutlet or an essentially boneless fillet.Mackerel can be fried, baked, poached, grilled, marinated, smoked and barbecued. It is considered by some to be the best barbecued fish in the South Pacific. One should always take particular care not to overcook Mackerel, and if the Mackerel is being fried it should first be lightly salted.Smoked or marinated Mackerel is enhanced by the effect of crisp, dry white wine to counterbalance its natural oiliness. If the Mackerel is simply smoked, select a racy Sauvignon Blanc.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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