Description
- Shape
- The mackerel has an elongated body covered in tiny scales.
- Colour
- The body is blue with a silvery grey belly and fins. It is has characteristic black stripes across its back.
- Eating habits
- They feed on crustaceans and pelagic species such as sardines and small herrings.
- Length and weight
- Around 30 cm250-300 g
How to detect the freshness of fish
Always choose bright, shiny fish with firm flesh.
Fresh fish should always smell of seaweed and the sea.
The gills should be pink or bright red and free of slime.
El pescado en casa
Keep refrigerated
As the cold chain can easily be broken once the fish leaves the fishmonger, it is important to store it in the coldest part of the refrigerator (between 2 and 4°C). Always consume as soon as possible.
Handle with care
To enjoy fish at its best, the less it is handled, the better. Always handle and cut fish quickly and firmly.
Store wrapped in a damp cloth
The best way to keep fish fresh for longer is to store it in the fridge wrapped in a damp cloth.
Fish freezes well
The fresher it is when you freeze it, the better it will be upon thawing. To ensure best results, always allow frozen fish to thaw slowly in the fridge to prevent sudden changes in temperature.
Marinated mackerel with roast white onion
Ingredients
- Atlantic or horse mackerel - 800 g
- Fine salt - 1 kg
- Sugar - 1 kg
- Green part of spring onion - 150 g
- Toasted almonds - 100 g
- Extra virgin olive oil - 50 ml
- Lemon juice- 10 ml
- Garlic paste - 15 g
- Mild olive oil 800 g
- Lemon rind
- Bluefin tuna
- Verrugato
- Sargo
- Mullet
- Thornback ray
- Monkfish
- Octopus
- White sea bream
- Hake
- Bass
- Sole
- Horse mackerel
- Atlantic mackerel
- Sea bass
- Conger eel
- Boga
- White Tuna
- Mackerel
- Cantabrian anchovies