Summary
The skin of the mackerel is iridescent dark-blue in colour, with dark markings along its back and a pale silver-blue belly. The mackerel swims in large shoals, near the surface of the sea and migrate through the seasons. The type largely available in the UK is the Atlantic species.
Mackerel is particularly suitable for grilling, barbecuing, braising and baking. Because of its distinctive flavour and oil- rich nature, it does not lend itself to being steamed or poached.See the full content of this document
Extract
Mackerel
Traditional sauces to accompany mackerel incorporate sharp fruits such as rhubarb or gooseberry. Mackerel fillets are also popu...
See the full content of this document
Sponsored links
