Get Your Atlantic Mackerel Here
The Atlantic or Boston mackerel, part of a large family of migratory fish that travel in schools, is found offshore this time of year. A relative of tuna, the slender fish has dark blue-green skin with silvery markings, a white belly, and few scales. It is one of the darkest, oiliest fish on the market. Mackerel matures quickly and usually weighs in at 1 to 2 pounds each . Used for bait as often as for dinner, mackerel is a good source of omega-3 fatty acids, a type of healthy unsaturated fat.
Their high oil content means that like bluefish, mackerel spoil quickly and should be used as soon as they are caught or bought. Keep them on ice. ``They need to be super-fresh," says Steve Johnson, owner of Rendezvous in Central Square, Cambridge, where mackerel fillets are added to a Spanish-style fish stew with chorizo, saffron, haddock, and littleneck clams. With their manageable size and quick cooking time, mackerel are great on the grill, says Johnson. Grilling sets off the rich, sweet flavor, which stands up well to tomatoes, mustard, or soy sauce. Mackerel is also popular served as sushi or sashimi in Japanese restaurants, where it's known as saba.
Look for mackerel, typically sold whole, in fish markets with a reputation for freshness. The fish is usually abundant offshore in late spring, but the recent cool weather has lowered water temperatures and kept the mackerel from swimming close to shore. The result is a lower supply and smaller fish than usual for this time of year. Reprinted from the Boston Globe, written by Leigh Belanger.
