Discover the delightful mackerel: a flavorful, affordable fish
Are you in search of a tasty, budget-friendly fish that’s easy to prepare? Look no further. Mackerel boasts a tender flesh with a briny flavor and subtle nutty undertones, making it a favorite among chefs. This is precisely why it deserves a regular spot in your shopping basket.
Why mackerel captivates chefs
Mackerel offers a richer and denser flesh compared to sardines, delivering a pronounced flavor that remains less overpowering. This balance is what makes it appealing: a creamy texture without the strong aromatic intensity of sardines.
When grilled, mackerel develops a flavor reminiscent of hazelnuts. Renowned chefs like Philippe Etchebest, Cyril Lignac, and Christian Sinicropi appreciate its ability to shine when cooked over an open flame or marinated. And here’s the good news: it is often quite affordable, typically ranging from $10 to $15 per kilogram at fishmongers, depending on the season.
When to buy and how to recognize fresh mackerel
The best time to purchase mackerel is during the summer months when it swims closer to the coasts for feeding, making it more plentiful and accessible.
To select fresh fish, check for firmness in the flesh; the skin should be shiny, and the eyes clear. There should be no overpowering fishy odor. If you’re buying fillets, inspect their color and texture carefully.
Easy recipe: mackerel escabeche (serves 4)
Here’s a simple recipe inspired by chef techniques. This Mediterranean marinade transforms the fish into a fragrant dish. Be sure to prepare it at least two hours in advance.
Ingredients:
- 800g mackerel fillets (or 4 whole, cleaned mackerel)
- 2 medium carrots, sliced into rounds
- 1 onion, thinly sliced
- 2 stalks of celery, thinly sliced
- 2 cloves of garlic, minced
- 3 tablespoons olive oil
- 100ml white wine
- 60ml wine vinegar
- 150ml water
- 1 teaspoon sugar
- 1 bay leaf, a few sprigs of thyme
- Salt and pepper
For the mustard sauce:
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon vinegar
Instructions:
- Lightly salt the fillets. Heat a skillet over low heat and place the fillets skin-side down for 3 minutes, ensuring the skin becomes crispy without burning.
- Remove the fillets and keep them warm. In the same skillet, add olive oil and sauté the onion, carrots, celery, and garlic gently for 5 to 7 minutes, avoiding browning.
- Add the vinegar, white wine, water, and sugar, along with the bay leaf and thyme. Let it simmer for 3 to 5 minutes to meld the flavors.
- Pour the warm broth over the fillets in a dish. Cover and let marinate in the refrigerator for at least 2 hours; overnight is ideal for deeper flavor.
- Drain the fillets and serve with the escabeche vegetables. Drizzle with a bit of mustard sauce made by mixing the mustard, olive oil, and vinegar. Adjust seasoning to taste.
Chef variations and tips
You can also grill whole mackerel on a barbecue, cooking for 3 to 4 minutes on each side depending on thickness. The heat enhances those beloved nutty aromas.
If you prefer a chilled version, you can keep the escabeche in the fridge for up to three days; the flavors will continue to develop. And let’s not forget, canned mackerel remains an excellent economical option for salads or spreads.
Practical advice
Mackerel is a compelling alternative amidst rising prices in the seafood section, delivering robust flavor without straining your budget. Buy it fresh when in season, and consider keeping a few cans on hand for quick meals.
Try the escabeche recipe; it works beautifully as a starter or light main dish, delighting with its balance of acidity and sweetness, and it’s sure to be a hit at your dining table.
