Mackerel are found in the eastern Atlantic Ocean, the Black Sea and the Mediterranean Sea. The Dutch fishing boats go out all year round, making it possible for us to enjoy a delicious piece of mackerel throughout the entire year. How exactly is mackerel caught, and how can you keep it fresh?
The fishing and storage methods of this popular fish are crucial as mackerel does not keep very long. You can achieve the daily recommended amount of Omega-3 fatty acids by eating just one portion of mackerel per week. Mackerel is a very oily fish and contains a lot of vitamin B12. A short introduction to mackerelĮven before the mackerel has been smoked or steamed, its red fish meat already has a smoke-like smell. What makes the mackerel unique are the dark zebra-like stripes, its green-blue coloured back and silvery-white belly. Mackerel has typical fish meat that distinguishes it from all other fish species. In addition, the fish has a unique flavour, which not everyone likes when fried or grilled. That is because fresh mackerel has a short shelf life. Mackerel are mainly steamed or smoked in the Netherlands rather than sold as fresh. Mackerel is also known as ‘Atlantic mackerel’, ‘Boston mackerel’, ‘Norwegian mackerel’ or ‘Scottish mackerel’. However, mackerel are smaller and have a shorter life span than tuna. They have the same typical characteristics as tuna, which also belongs to the mackerel family ( Scombridae). The mackerel is a ray-finned fish, and it belongs to the Scombridae family. Buying mackerel at fish wholesaler Mooijer-Volendam.Fishing for mackerel and storage methods.You can also check out our extensive mackerel assortment. Would you like to get acquainted with the top-quality mackerel products from Mooijer-Volendam? In this article, we explain in detail the variety of mackerel products and the various preparation methods. Our smoke masters still work with real smoke to preserve the unique flavour experience of smoked mackerel. Every day, our colleagues work very hard to meet our high-quality standards. The best-selling product from Mooijer-Volendam’s fish smokehouse is our smoked mackerel. You can use mackerel in a variety of ways! Smoked mackerel is very well-known, but fresh mackerel can also be grilled or baked.
It is a very soft fish, rich in Omega-3 fatty acids, and there are countless ways to prepare it. Pick over the basil leaves and serve.Mackerel is a versatile fish with a distinct flavour. Mix the yoghurt and horseradish together and dollop it over the fish. When the quinoa is cooked (after roughly 10 minutes), drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes.ĭrizzle with 2 tablespoons of extra virgin olive oil and the balsamic, and a pinch of salt and pepper. Turn the fish when golden (roughly 4 to 5 minutes on each side). Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves. Slice the tomatoes any way you like and arrange on a large board or platter, then finely slice and sprinkle over the chilli. Rub all over with salt, black pepper and the ground coriander, then put into the large frying pan with 1 tablespoon of olive oil. On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone.
Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of sea salt and the lemon half, then pop the lid on and stir every now and again.
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