Scomber scombrus - Caught in South West Waters
Plentiful, cheap, fabulous to eat and good for you … surely too good to be true? The mackerel is quite a star and a fish that takes to barbecuing, poaching, baking and grilling, works well with strong flavours and stands up alone with nothing but a squeeze of lemon juice.
How do we prepare the fish?
We clean, trim and leave this Mackerel whole ready for you to cook at home
Mackerel is a fish that particularly repays being eaten very fresh before its high oil content starts to spoil. Its aroma is light and oceanic and its predominantly pink flesh is succulent, with discrete flakes. Although there’s a high level of oil, it’s balanced by generous amounts of juice, which helps disperse it in the mouth. The flavour is delicate with a low-key pleasant mineral-like taste.
Mackerel is a very good source of omega-3.
Per 100 g/4 oz: 220 kcals, 16 g fat
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