Mackerel

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Mackerel comprises several different types of fish. Scomber is the true mackerel and is caught in the Atlantic and Mediterranean, but there are several related species. These include the chub or Spanish mackerel and the scad or horse mackerel. Others include amberjack, Jack mackerel and pompano of American and South American waters. Mackerel is best grilled, but are also cooked in white wine.

Alternative: herring [1]

How to Prepare and Cook Mackerel

References

  1. Ramus Seafood, Mackerel [1]. Accessed 3 October 2015.

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.