mackerel or mackerel
Mackerel or mackerel, is a species of perciform fish of the Scombridae family. Mackerel is a teleost fish belonging to the scombroid family, order Perciformes. It abounds in the Atlantic Ocean and the Mediterranean Sea, where it is heavily fished for its appetizing meat.
Characteristic of mackerel is its bright green back with undulating black bands that extend halfway down the side of the animal. The belly and half of the flank are silvery white. The caudal fin is usually sickle-shaped.
There have been cases of mackerel with a length of 60 cm.
Mackerel is a gregarious fish that undertakes long migrations. In spring, it returns to warmer waters. Once the spawning (laying) is done, the large schools of mackerel divide into small groups and go out in search of food. In winter times the mackerel stays at a depth of about 170 m and do not feed. When the good weather approaches, they tend to group together in large schools and rise to the surface.
Scomber japonicus colias is found in the Mediterranean, characterized by its large eyes and a series of green spots that cover the top and sides of the fish’s body.
Mackerel feeds on plankton, fish eggs and small crustaceans.
Mackerel has many culinary uses, such as mackerel noodles, although as a general rule they are canned or pickled. They are panned as a stew, or grilled.
In gastronomy, brochette (from the French brochette, meaning “skewer”, “skewered”) refers to meals served skewered on a skewer (brochette). In other countries this dish is known as chuzo or pincho.
8 large mackerel fillets, boneless
2 tablespoons finely chopped fresh oregano leaves
1 lemon, just the zest
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 pinch of chili powder.
2 small red onions, each quartered
1 lemon, cut into quarters, to serve
Mackerel and red onion are skewered on skewers in this flavor-packed recipe. Great grilled, grilled or grilled.
Make sure each mackerel fillet is boneless. (Remove the belly and bones with clean fishbone pliers or tweezers, or follow the line of the bones, cutting each side of them as close to the bone as possible, and stand up.)
Put the oregano leaves, lemon zest, red wine vinegar and olive oil in a large bowl and season with salt and black pepper. Add chili, if using.
Place the mackerel fillets in the marinade and refrigerate for at least half an hour, skipping them once or twice to ensure they are completely covered in the sauce. Between the fillets on long skewers, bandoneon style, adding red onion wedges at each end.
If cooking on a grill, heat the coals until white, then cook the mackerel for about 10-12 minutes, or until cooked through. Drizzle with any leftover marinade and turn regularly. You can also cook them in one on a griddle for 10 minutes, skipping 2-3 times. Serve with lemon slices.