Difference between mackerel and mackerel. King mackerel, what kind of fish is it?

Cooks and amateurs tasty food Fish such as mackerel are highly valued. It can be seen especially often on the tables of our compatriots in salted and smoked form. But few people know that sometimes unscrupulous sellers pass off its relative, mackerel, as mackerel. This fish is found in the waters of the Atlantic Ocean, and it really can be easily confused with its more famous “sister”.

How to distinguish them?

It is in this matter that we will try to understand in detail.

Like mackerel, mackerel is a fish of the Mackerel family. They are similar in size, but if in a store or market you are offered a choice of larger and smaller carcasses, it is better to choose the one that is smaller - then you are more likely to buy mackerel. The mackerel will, of course, be fatter and larger. This is due to the fact that the reserves of this fish in the ocean are still large, and therefore the young fish are not actually used in the fishing industry. Only adult individuals reach consumers.

What kind of fish?

Sometimes confusion also arises during import - as usual, all imported products are labeled English language, as the most common. And among British citizens both fish are called the same - mackerel. Perhaps that is why the same mackerel is sometimes called mackerel. The fish are similar to each other. And to distinguish it, you need to know some important features of each of them. Well, for this you need to see at least once what a mackerel fish is like. You can see photos of it and mackerel in fishing books or magazines. Outwardly, they are very similar: both are silvery-greenish in color and have the same shape. The differences lie in the so-called signature “tiger stripes”. In mackerel they are located clearly on the back. But mackerel, in addition to stripes, also have dark spots. They not only decorate the back of the fish, but also flow onto its abdomen.

Mackerel fishing usually occurs from April to October from fishing boats. But the best time to start fishing from the shore is during the peak of summer - June and July.

Why is mackerel fishing necessary?

Like mackerel, mackerel is an oily fish, which means it is rich in saturated Omega-3 acids, which are important for maintaining human health. It is actively used for food, although it is inferior to its “relative” in terms of taste qualities. You can distinguish mackerel meat - it is tougher than mackerel, and when cooked it quickly becomes dry. It also differs in color - when cut, mackerel has soft pink meat. Mackerel is a fish with a grayish tint of flesh. Cutting it is quite simple - there is no need to remove the scales, and the fillet is easily separated from the ridge with an ordinary knife; there are no small bones in it.

To cook it with maximum benefit, it is better to choose a cooking method, for example, grilling. For greater juiciness, you can water it lemon juice, lubricate olive oil, and also wrap the carcasses in foil. grilled over coals, it will retain its juiciness and softness, and the almost complete absence of bones in this fish will make it a favorite dish for both adults and children.

Mackerel is a common fish that belongs to the mackerel family, and the name of which is often called mackerel, which is a mistake. The confusion occurs due to the relatedness of the species of these fish, however, they are completely different.

What kind of fish is mackerel?

Elongated body and massive jaws with large teeth triangular shape - These are the distinctive features of mackerel, slightly larger in size than mackerel. The most common habitats of this fish are rocky coasts and Coral reefs warm seas.

The size of fish of the mackerel family, all of which are predatory without exception, varies from 60 cm to 4.5 meters.

On the coasts of the Indian Ocean, in the western part Pacific Ocean, and the largest example of this species lives in the Mediterranean Sea - striped mackerel, so named due to the strong break in the stripes in its color and light belly.

There are also Japanese mackerel a meter long, living in the waters of Northern China, Korea and Japan, and a 60-centimeter Indian mackerel, whose home is the coasts of Southeast and South Asia.

Main source nutrients for this predator - plankton, coastal fish, eels, various mollusks and so on.

Schools of mackerel usually do not contain admixtures of other fish.

Mackerel is the most valuable fish in fishing.

Habitats

It is impossible to meet this predatory fish far from the coast, since the main habitats for mackerel are pelagic zones. Schools of these fish are considered quite common near coral reefs and rocky shores, and estuaries and sheltered harbors are typical locations for young fish.

Mackerel bait

Most often, fishermen catch mackerel using any artificial bait, which you don’t even have to buy and are easy to make yourself, but, along with this, you have the opportunity to catch mackerel for just caught small fish. For example, for king mackerel, a true delicacy is garfish or, otherwise, needle fish, very often used as natural bait when fishing for mackerel.

You can catch garfish in coastal surface zones, since the main food of this fish are small crustaceans and fish. It must be remembered that for bait for mackerel garfish is a must small size, no more than 30 centimeters, although there are needle fish up to one and a half meters long. Its powerful large jaw will help the garfish stay on the hook.

Some cut fish and shellfish are also suitable as natural bait.

Methods for catching mackerel

1. Very often, when fishing for mackerel, anglers use the “path” method, which works most effectively when the mackerel is feeding. At this time, a large dark, shaky stripe appears on the water, which is strikingly different from other areas of the surface.
2. Spinning can be an assistant in catching this predatory fish, which bites well on imitation wobblers and small curved feathered or featherless spoons. In this case, you will also need high rocky banks or a boat for fishing. A resisting mackerel caught on a hook tries to swim away to the side, strongly bending the spinning rod, so a good solution would be to use lures.
3. Fish is also caught from the shore using a float rod, this brings big catch when passing large flocks.
4. They also catch mackerel using such a familiar tackle as a tyrant. You can use both classic “decorations” and fly baits here.

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:

1. . Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates her appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
2. More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
3. Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

When is the best time to catch mackerel?

You can fish for mackerel from early spring until almost the onset of cold weather, that is, until the beginning of November. The fishing season for this predator is very long.

For lovers of coastal fishing, it is better to choose spring, the season for bringing fish into coastal schools for intensive and prolonged feeding. Knowing the migration periods of mackerel can greatly facilitate the fishing process.

Tackle for mackerel

Fishing for mackerel is not difficult, but it requires additional training. Despite the fact that the equipment does not require any special wisdom, many anglers prefer to catch mackerel using the fly fishing method, thanks to which it is possible to throw the tackle far enough. A boat or yacht is perhaps the best for mackerel.

Anything shiny and eye-catching, such as sparkling foil and bright feathers, can serve as bait. All this serves as a magnet for casting a similar mackerel.

Before casting a fish suitable for such fishing, equipped with gear with several leashes, you need to know the exact depth in order to correct execution wiring.

Fishing for mackerel does not require huge expenses.

You should remember the correct weight of the sinker (from 50 to 80 grams). After it sinks to the bottom, the fisherman can only reel in the fishing line, working the rod correctly.

If there is concern that the sinker may get stuck at the bottom, you should not lower it all the way. Working with the fishing rod and pulling the line should begin as soon as it is in the water. The process is not complicated, and the result will exceed all expectations.

Also you should not increase the number of leashes, four will be enough. Of course, the more hooks, the greater the catch, but the time to untangle them will also increase significantly. Greed is not a help at all in this matter.

Mackerel and mackerel: similarities and differences

In stores, mackerel and mackerel are often found side by side, sometimes even under the same name. Some claim that these fish are one and the same, others say the opposite. Even having entered the word “mackerel” into a Wikipedia search, we read that mackerel is the same as mackerel.

But if you take a serious approach to solving this issue, you can sooner or later stumble upon the conclusion that mackerel and mackerel fish two completely different biological genera.

Frequently erroneous trade names have contributed to this confusion.

Since in English these fish are called the same, in stores you can now find both mackerel, called mackerel, and mackerel, which is called mackerel, and it happens that almost all fish of this family are sold under the name “mackerel”.

The word "Mackerel" is a general designation for the entire mackerel family, which includes many fish.

Differences between mackerel and mackerel

The size of the mackerel is much larger size mackerel, and its stigma is sharper.

The belly of the mackerel is pure white, since the stripes and spots from the back do not extend onto it, while the belly of the mackerel, gray or slightly yellow, may be striped or spotted, although this is not necessarily the case. Maybe this will help distinguish them on the shelves, but such a sign may turn out to be completely wrong. Because southern mackerel, for example, are completely spotted, making it difficult to properly identify.

The fatty and tasty meat of mackerel with a pleasant pink tint gives it great value in comparison with mackerel, the repulsive gray meat of which is quite dry and suitable mainly only for salads. But for people who suffer from rickets, as well as those suffering from memory loss, seizures and nerve problems, mackerel can be very useful. Its meat improves the functioning of the heart and blood vessels and slows down the aging of the body, and the protein contained in it is absorbed almost instantly.

By eating mackerel, you can boost your immunity, regulate hormonal problems and reduce the risk of diabetes. It, like other fish, should not be consumed if you are allergic to seafood, as well as with liver and kidney diseases. It is not recommended to eat this type of fish if there is an excess of selenium and problems with the gastrointestinal tract.

Until the fishing of young mackerel begins, adult fish, large and well-fed, end up on the shelves, prompting buyers to make the wrong choice in their favor. Fish salads are certainly not bad, but for barbecuing and salting you need to choose mackerel.

General biology of the mackerel family

Let's take a closer look common features fish of this family.

One of the characteristic distinguishing features is the bony ring around the eye. Also, to avoid turbulence when developing high speed, and mackerel, tuna and mackerel are among the fastest (speed up to 70 km/h) in the world, these fish have a set of small fins from the second fin on the back to the tail and from it to the anus . Their body temperature, which can rise by several degrees, helps them travel huge distances at such speeds.

The enemies of these predatory fish- dolphins, fish-eating birds and humans.

Mackerels prefer to move in schools.

All the main life processes of young animals occur close to the shores. On average, mackerel live about 25 years.

So, let’s remember the differences between fish of the mackerel family:

• Mackerel is larger than mackerel.
• The stigma of mackerel is sharper than the stigma of mackerel.
• The mackerel's belly is clean, without spots or stripes, unlike the striped-spotted belly of the mackerel. There are exceptions.
• Mackerel meat is much fattier.

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Mackerel is everyone's favorite fish, which is valued not only by chefs, but also by fishermen. Quite often during festivals it is present on our tables in salted or smoked form. At the same time, many sellers pass off mackerel as mackerel and vice versa. This fish can be found in the Atlantic Ocean.

What is the difference between mackerel and mackerel: the main differences?

Both mackerel and mackerel belong to the mackerel family. They look alike appearance and sizes. But in the store you can offer to choose a carcass different sizes under the same name. If the fish carcass is smaller, then you can buy mackerel with confidence. And if the fish is fat and large, then it is mackerel. This is due to the fact that the supply of this fish in the ocean is too large, so many fishermen prefer mackerel.

Differences between mackerel and mackerel

When importing fish into stores, confusion often occurs. All products that imported, masked in English. It is noted that both fish have the same markings. The fish are somewhat similar to each other. In order to distinguish them, you need to know all the features of each of them.

In order to understand what the differences are, you need to see the mackerel in the photo once. OR study photos of mackerel, for example, in fishing magazines and books. External features fish are as follows.

Why is mackerel fishing interesting?

Mackerel and mackerel are fatty fish, which are rich and saturated with various omega acids. They are important to maintain human health. It is actively used for food, but in terms of taste characteristics it is inferior to its relative. Mackerel meat can be tough and dry when cooked.

When cut, mackerel has soft pink meat. In turn, mackerel has gray tint meat. Cutting the fish simple enough. There is no need to remove the scales to cut the fish. The fish fillet is easily separated from the ridge and can be cleaned with a regular knife, if small bones it's not in it. Basically, the fish is grilled, baked in lemon juice or brushed with olive oil.

Mackerel and mackerel fish: differences

Residents English speaking countries Mackerel is often confused with mackerel. Fishes of the mackerel family are somewhat similar to each other. But they often differ in size. These could be fish from sixty centimeters to a meter, and sometimes more. Any fish of this family belongs to predatory fish. Mackerel has more large size unlike real mackerel, elongated body and powerful jaws, fish have large triangular teeth. At the same time, the fish is distributed in warm seas and near rocky coasts and coral reefs.

Striped or Spanish mackerel is a large representative of this species. She lives in Indian Ocean and in the western Pacific. The color of the striped fish is distinguished by broken stripes and a light belly. Mackerel quite common in Asian countries. In this habitat it can reach one meter in length. In the southeastern part, the mackerel is slightly smaller and reaches no more than sixty centimeters in length. Mackerel fish are classified as predators. She lives in natural conditions and feeds exclusively on mollusks and eels. Kingfish has firm and white meat and also has beneficial properties and good taste.

How to choose mackerel correctly?

You should choose mackerel fish only if there are clear, transparent eyes and pink gills. At pressing on the fish there should be no dents left. Fresh fish has a faint and sweet odor. This variety does not have a strong fishy odor. It should look moist and shiny, and traces of blood and stains on the carcass are also unacceptable.

In which countries is mackerel preferred?

In our country, mackerel is rarely sold. Basically, if they do this, it is under the guise of mackerel. And in many other countries, especially in central Europe, it preferred as main course. For example, in England they fry it. In France it is baked in foil. In the eastern part it is fried a little. In some countries, it is even eaten raw and seasoned with green horseradish or soy sauce.

People associate mackerel with the open ocean, while mackerel is more often remembered smoked or frozen. In any case, this is different fish, although from the same family, both mackerel and mokrel. Their immediate family are tuna and bonito. Despite the distinctive external differences in appearance, they have many similarities and the main thing is family.

The family turns out to be huge, and it includes fifty-one fish. Moreover, each of them has its own important. It is worth noting that mackerels are fast swimmers. For consideration and preparation, three groups of fish from this wonderful family are distinguished.

1. Small in size (up to one meter in length).
2. Medium size (up to three meters in length).
3. Big size(from three meters in length).

Mackerel is a schooling fish that has a spindle-shaped body and a thin and strong tail with a powerful crescent-shaped tail. Rarely can it grow to sixty centimeters. It is characterized large in number and occupies major roles in ocean fisheries. It feeds exclusively on small fish. The lifespan of mackerel is no more than eighteen years. She lives at average temperature indicator and makes long-distance migrations.

Today, two types of mackerel can be distinguished: Atlantic or Australian.

There are other species, for example, Japanese mackerel. Regardless of its habitat, it comes to us only in frozen form. The most big fish - this is Atlantic. Her weight reaches three and a half kilograms. The Australian one can weigh up to one kilogram. And the Japanese fish is about three kilograms.

Fish caught in the spring has a fat content of 3%. IN autumn period the fish reaches up to 30% fat content. The most fatty mackerel is great source fatty acids and vitamins. Its use is necessary for the human body. It is worth noting that it is recommended to cook mackerel only by baking or grilling over coals.

Both fish have a high percentage of fat content, but despite this they contain a high percentage of vitamins and microelements. That's why cooking or frying This product can spoil all the beneficial microelements necessary for the body.

Many people believe that mackerel and mackerel are the same fish. Most sellers sincerely believe this, but this opinion is a common mistake.

How did the confusion arise?

Mackerel and mackerel are very often confused due to the fact that in English the word "Mackerel" refers to the entire mackerel family, which in addition to these two fish includes tuna, Atlantic bonito and wahoo.

Therefore, on the shelves you can find mackerel under the guise of mackerel and vice versa. Mackerel is not as highly valued for food as mackerel. But they are not so difficult to distinguish externally.

Main differences

One of the main differences between these fish is size. Mackerel is slightly larger than mackerel and has a more pointed head.

Next distinctive feature- this is their color. The mackerel's body is covered with dark spots and stripes, which in some species may also cover the gray or yellowish abdomen. In mackerel, the back is crossed only by stripes that do not extend onto the silvery belly.

Appearance

Mackerel usually reaches a length of 30 centimeters; specimens up to 60 centimeters are less common. The body has a spindle-shaped shape. The back is blue-green with dark, slightly curved stripes, the sides and belly are white or silver.

There are about 9 species in the mackerel genus. The most common of them is king mackerel. She has an elongated body, large teeth and a powerful jaw.

This species lives in all warm seas. Its weight can exceed 4.5 kilograms. Mackerel is a predatory fish and natural environment habitat feeds on mollusks, sand eels and other small fish.

Taste properties

Mackerel meat is prized for its fat content and rich taste. Its meat is creamy-pink in color, while mackerel's is quite dry and has a less attractive gray tint.

What to choose and how to cook?

Mackerel meat is quite dry, so it is best used in fish salads.
Mackerel is best suited for grilling.

Excess fat flows out of the fish, and therefore no unpleasant aftertaste appears, as when frying in a regular frying pan.

Selecting fresh mackerel or mackerel is not that difficult. It is important that it meets the following criteria:

• the carcass is shiny and moist, without spots;
• a faint, slightly sweet smell emanates from her;
• scales fit tightly to the skin;
• the abdomen is not swollen;
• gills pink;
• the eyes are transparent and shiny.
• If you press lightly on the carcass, the mark should immediately straighten out.

Mackerel dishes

Fried mackerel with potatoes in spicy sauce

Ingredients:

• fillet - 4 pcs.;
• small potatoes - 200-250 g;
• broccoli - 1/3
• ginger root - 5 g;
• garlic - 2 cloves;
• hot red pepper to taste;
• vegetable oil;
• pomegranate seeds (for decoration);
• small cucumber - 1 pc.;
• lime - 1/2;
• grapefruit - 3 slices;
• teriyaki sauce - 100-150 ml;
• greens - 1 bunch;
• salt to taste.

Cooking method:

1. Clean the fish, salt and fry.
2. Separate broccoli into florets and blanch.
3. Boil potatoes, cut into slices. Fry until golden brown, add broccoli, finely chopped ginger and chili pepper, and salt.
4. Heat teriyaki sauce.
5. Peel the cucumber and cut into cubes. Peel the lime and grapefruit, separate into slices and cut into cubes. Stir, add chopped herbs and salt.
6. Place potatoes and broccoli lengthwise on a plate. Place mackerel on top, pour teriyaki sauce over the fillet, add cucumber, lime and grapefruit. Top with herbs and pomegranate seeds.

Mackerel in apple sauce

Ingredients:

• smoked mackerel 250 g each - 2 pcs.;
• parsley, dill - 2 bunches;
• butter - 1 tbsp. spoon;
• tomatoes - 4 pcs.;
• cream or sour cream - 150 g;
• lemon juice - 1-2 teaspoons;
• freshly grated horseradish - 1 tbsp. spoon;
• green apple - 1 pc.;
• ground white pepper, salt to taste.

Cooking method:

1. Chop the greens. Mix one teaspoon of herbs with oil, salt and pepper to taste. Stuff the tomatoes with this.
2. Place the fish on big piece food foil. Put the tomatoes there, wrap in foil and put in the oven for 15-20 minutes. Bake at 200 degrees.
3. Sauce: mix cream with lemon juice and horseradish. Add grated apple.

Korean fried mackerel

Ingredients:

• mackerel - 800 gr.;
• sugar - 1 teaspoon;
• soy sauce- 2 teaspoons;
• lime or lemon - 1 pc.;
• red pepper - 1 teaspoon;
• salt to taste;
• flour for breading;
• vegetable oil.

Cooking method:

1. Clean the fish from bones. Marinate the fish in the following mixture: salt, sugar, pepper, soy sauce and lime juice for 1.5-2.5 hours.
2. Fry in hot oil, rolled in flour.

How to catch more fish?

Every avid fisherman undoubtedly has his own secrets for successful fishing. Over the course of conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:

1. . Stimulates a strong appetite in fish, attracting it even in cold water. It's all to blame pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
2. Correct selection of gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
3. Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Mackerel with tomatoes and cheese

Ingredients:

• mackerel (medium) - 2 pcs.;
• eggs - 2 pcs.;
• cheese - 100 gr.;
• tomatoes - 2 pcs.;
• parsley (cilantro) - 1 bunch;
• salt, black pepper - to taste;
• vegetable oil;
• flour.

Cooking method:

1. Cut the fish fillet into larger pieces. Salt and season with pepper to taste. Cut the cheese into slices.
2. Cut the tomatoes into circles.
3. Place a piece of cheese and tomato on each piece of fillet. Top with a second slice of fillet.
4. Dip first in beaten eggs, then in flour and fry on both sides. Post ready dish on a plate, garnish with parsley.

Mackerel with lemon and dill

Ingredients:

• mackerel - 2 large carcasses;
• lemon - 1 large;
• salt;
• greens - 2 bunches;
• black pepper;
• vegetable oil.

Cooking method:

1. It is necessary to cut each carcass diagonally from one of the sides and insert small sprigs of dill into them. Stuff the fish with lemon cubes and whole sprigs of dill. Cover and refrigerate for half an hour.
2. Place the fish in a greased dish, pour in lemon juice, salt and pepper. Cover the pan with food foil, cutting it in several places. Bake the fish in the oven at 190 degrees for about 20 minutes.
3. Remove the foil from the pan, transfer the finished fish to a dish, and garnish with fresh herbs.

Mackerel baked with potatoes

Ingredients:

• mackerel 0.5 kg;
• new potatoes - 0.5 kg;
• sour cream - 200 gr.;
• flour - 1.5-2 tbsp. spoons;
• ground crackers - 1 tbsp. spoon;
• black pepper, salt to taste;
• vegetable oil;
• cilantro (parsley can be used) - 1 bunch.

Cooking method:

1. Boil the peeled potatoes. Salt the mackerel, roll in half the flour and fry on both sides over high heat.
2. Pour the remaining flour into the sour cream and add salt. Grease a baking dish with oil and pour in half the sour cream. Lay out the cooled potatoes and place the prepared fish on it. Pour the remaining sour cream on top and sprinkle with ground breadcrumbs.
3. Bake in the oven until golden brown at 180 degrees for about 40 minutes.

Fishing for mackerel and mackerel

Gear selection

Mackerel and mackerel are very unpretentious in terms of biting, so it is possible to use a huge number of different baits. The fish responds well to both live bait and cut fish or shellfish meat.

Fishermen with extensive experience often use “tyrants” - special gear that can be used to catch several fish at the same time.

Typically it consists of:

• reeler;
• main line and additional line;
• carbines;
• leashes;
• sinkers;
• hooks;
• bait

The reel can be replaced with an ordinary fishing rod with a strong reel.

The fishing line usually chosen is nylon or nylon. It is better to use gear whose length is more than 50 meters. Its thickness will depend on how deep the reservoir is where you plan to fish.

For leashes, monofilament with a diameter of up to 0.3 mm is used, the length of which is 2.5 - 4.5 meters.

Hooks are selected depending on the size of the fish. Bright threads and feathers are tied to them as bait. It is recommended to combine colors so that they contrast with each other.

Fishing Features

Both mackerel and mackerel are mainly caught at sea. When schools of fish come close to the shore in the spring, the catch can be very worthy. For shore fishing, a regular float rod is suitable. In this case, it is best to fish with live bait. No bait is required for fishing. In addition, you can use the “tyrant” described above.

You need to hook immediately after the first bite, otherwise the fish will break loose and leave. When fishing, you need to be very attentive and careful, because the fish resists strongly. You also need to be careful with the tackle; it can easily get tangled due to the fact that the fish wriggles.

After studying this information, it will not be difficult to learn to distinguish between these two fish. And if you wish, you can not only cook deliciously, but also catch them yourself.

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I write quite a lot about the discrepancy between the trade names of fish in the Russian Federation and their real names. biological names.
Sellers - and especially at markets and food fairs - often write names on price tags that have nothing in common even with the official trade names of what is on the shelves. This is done, as a rule, to increase the attractiveness of the product: the available less valuable fish is given the name of a more expensive one, which makes it possible to increase its price completely unreasonably (but, alas, with just as impunity). However, sometimes sellers fill out price tags simply because of their level of literacy and knowledge of the Russian language - often depressingly low.

However, such confusion can be found even in culinary communities and blogs. In particular, in kitchennakh, which fell out of physical reality, like the city of Kitezh and Atlantis, and even here in izikuk, conversations about mackerel and mackerel flared up from time to time. I will not list all the speculations that I have read over the past few years - but I will simply try to expand on the topic.

Its relative, the mackerel (p. Scomberomorus), also from the family Scombridae, is often mistaken for mackerel (a fish of the genus Scomber). Is that it's not different types, but just synonyms, not only sellers, but also many buyers, including fairly educated ones, are sincerely confident. The fact is that in English both types are called Mackerel, and this word can sometimes be seen on packaging boxes.
Well, in English-speaking countries both lobster and lobster are called the same: Lobster, what can you get from them.
In fact, mackerel is less valuable in nutritional terms; its meat is not white-pinkish or creamy-pinkish, like mackerel, but with a distinct grayish tint, or even just ugly gray. And it tastes worse - the texture of the meat is rougher and drier. Even smoked mackerel is not a delicacy.
Fortunately, they are quite easy to distinguish externally.
The mackerel has a silvery (sometimes white) belly; it is never covered with dark spots and stripes, so characteristic of the back of mackerels.
The belly of the mackerel is grayish or yellowish, covered by dorsal spots and stripes; sometimes the entire belly of mackerels is covered with spots and stripes.
With the same length, adult mackerel is noticeably thicker in diameter than the most well-fed mackerel.

The one with the head is a mackerel.

photo: N. Mikhalovsky
We couldn't find a mackerel with a head in Moscow, sorry.
On her price tag it was written “mackerel without heads”.

This is not to say that mackerel is completely inedible: when boiled, it goes well in salads that require low-fat sea ​​fish. I do not recommend using it in any other way.

So, we did not set our sights on the hefty but tough mackerel, but chose mackerel. You also need to buy the largest one, weighing at least 600-650 g each, great luck- specimens of about 750 g. Do not take headless fish (and especially fillets): it will obviously be drier, because fish that is cut in advance, and even then frozen, loses a significant part of its juice.

You should do the same with mackerel.

The best mackerel sold in Russia is caught in the North Atlantic and on Far East. Therefore, we will deal not with fresh, but with frozen mackerel.
Most likely, you will come across frozen Norwegian.
The fish should be slightly defrosted. Just a little bit: so that the knife starts to pick it up (mackerel is so tender that if you over-freeze it, it will begin not to cut, but to choke - even when cutting with good fish knives).
Wipe the fish paper napkin(under no circumstances DO I WASH fish: from fresh water the fish will turn sour).

We cut off the head and tail (3-4 cm from the end of the caudal peduncle or - which is the same thing - from the beginning of the caudal fin).


photo: N. Mikhalovsky

We open the carcass from the back: mackerel is a predator.


photo: N. Mikhalovsky

It is better to dissect many predatory fish from the back (for example, pike perch, salmon, tuna, swordfish, marlin, etc.), since fat deposition occurs mainly along the abdominal wall. In fish that have been ripped open from the anus to the throat, the fat begins to actively melt through the cut during heat treatment, which is why fried or boiled pike perch seems a bit dry to many. We cut the carcass along the spine, and it falls apart into a layer of 2 halves, united by the belly.
On it lie the stomach, intestines and internal organs. We quickly remove them before they defrost and start to leak.


photo: N. Mikhalovsky

Carefully cut out the spine.


photo: N. Mikhalovsky

If we are preparing several specimens, it is better not to throw away the heads, tails and spines: they will make a good lean broth. It is important not to forget to carefully remove the gills from the heads: gills always give off bitterness.
From the resulting layer, carefully scrape off the black film lining the abdominal cavity with the tip of a knife (it also gives bitterness, it must be removed from all types of fish that have it), and remove small residues with a paper napkin. I remind you: we DO NOT WASH the fish.

Now the fully prepared layer can be:

1. Salt and pepper (as you would salt for frying escalopes or a little more), some fans add a little crumbs bay leaf and/or finely chopped garlic - but this is not for purists: it distracts from the pure taste of the fish.
Place a sheet of parchment paper on the fish and roll it up: adjacent turns of fish will be separated from each other by the paper. Tie with a strong thread or secure with an elastic band. Let stand in the refrigerator for 2-3 hours (at +3-5 C), then put in the freezer. After 48 hours, remove and cut the roll crosswise into 5-7 mm circles. Taste unfrozen. Estimate. There is no paper or thread. You can add soy sauce.

2. Place skin side down and cut into slices 3-5 mm thick. Cut at an angle of 30 degrees to the skin: then the area of ​​the plates is larger. Place the slices on a plate in one layer, add salt and pepper (as you would salt an escalope), turn over, and add salt and pepper. Cover with parchment paper. If all the plates do not fit on the plate in one layer, place the second layer directly on this parchment. Place in the refrigerator for 30 minutes (at +3-5 C). Take out and enjoy. An excellent snack for vodka.
In addition, it goes well with beer or dry white wine.

3. Fry on the grill over not too hot (gray) coals for 4-5 minutes on each side. First, the side with the skin should be facing the coals: this makes it juicier. In addition, this way the fish will not burn, even if the heat is too strong. Serve with light light beer or dry white wine.


photo: N. Mikhalovsky

Important! Mackerel fried in a frying pan will turn out much less tasty: on the grill, excess fat will flow onto the coals, and when frying in a frying pan, the fish will swim in its own fat and will no longer give you much pleasure.

And remember: the lipid composition of mackerel is such that saponification of fats will begin literally a few hours after defrosting. The very next day, whether fried or salted mackerel, you will feel a slight taste of rancidity. Do not cook mackerel for future use (except for freezing it into rolls), fry or salt as much as you can eat today.