MACKEREL
SCIENTIFIC NAME: SCOMBER SCOMBRUS
The common mackerel is a pelagic fish that dwells on both coasts of the North Atlantic Ocean, from North Carolina to Labrador and from Spain to Norway. They are found primarily on the continental shelf in water depths from over 600 ft to even more extreme depths of over 3,000 ft. This is a migratory fish that spends the spring and summer months closer to shore. Mackerel are primarily found in large schools of fish, it has been reported that they can travel in schools of 20 miles long.
Keeping in mind that there are approximately 30 different species of mackerel, overall, they have a distinct flavor that is somewhat rich, slightly sweet, and a bit salty at times. Some say mackerel can be compared to salmon and tuna, in terms of taste and texture, if you need to gauge a flavor profile. This oily fish has versatile culinary uses, from pickled to cured, baked, and stuffed, and is found widely used on seafood menus across the globe.
CULINARY INSPIRATION
Korean-Style Grilled Mackerel with Soy Sauce Whole-Roasted Mackerel with Black Pepper and Fennel Oven Roasted Mediterranean Mackerel Japanese Mackerel Rice Bowl Honey-Ginger Grilled Mackerel Fillets Peppercorn Rubbed Oven Roasted Mackerel Citrus Grilled Mackerel with Lime Smoked Mackerel Salad with Dill and Horseradish Dressing Grilled Mackerel with Korean Chili Paste
