What is mackerel?

Fillet mackerel is meat taken from the sides of the fish of the same name; Fillet was cleaned from bones, head, tail and internal organs. The fillet is used in many recipes, including sushi meals. There are large amounts of selenium, niacin, vitamin B12 and omega fatty acids in mackerel. The taste of such a fillet can be very strong and requires marinated before consumption. Although there are several varieties of mackerel in the oceans, not all are part of the same kind. It can stand up to many forms of cooking and are able to push through its taste against other pungent ingredients. One disadvantage is that mackerel caught in the ocean must be immediately frozen; Otherwise it will be inedible in one day. Fresh mackerel, however, is valued as a folder in Sushi Japanese.A not look gray or dry. They should also have a fresh fragrance like the ocean. The fillets that smell like ammonia or the smell of fish are old and need to be avoided. Pre -wrapped, frozen mackerel fillets can also usually be found if no worms are availableyours.

There are several ways to cook mackerel fillets. One of the popular treatments is to cook fish in soy sauce because mackerel will not overcome it. Adding vinegar and Saki can add complexity to the bowl. Strong tastes of soy sauce, vinegar and mackerel can be reduced by serving through rice.

mackerel can also be baked. Unusual preparation is to put mackerel fillets in a shallow pan and fill the pan with milk until the fish is half covered. The bowl is then baked until the fish is tender but finished. Milk can help relieve the mackerel fish taste and keep it tender at the same time.

Among other ways to cook mackerel fillets are overturning around spices and vegetables and then grilling. It can be poisoned in wine or a mixture of wine and broth to give the fish a more complex taste. The fish can also be marinated in the Asian mixture of soy sauce, ginger and garlic and then fried in a cast iron pan.

any way of cookingIt is used for fillet mackerel, it is important to know when it is done. The fillet is done when the meat has just become opaque. Excessive cooking mackerel can damage the taste, so the meat should still be a little greasy when removing from heat.