(mackerel, bonito, tuna, mackerel, pelamid)

The name "mackerel" is associated with the open ocean, yachts, and "mackerel" - with blocks of frozen fish, at best - with smoked fish. In fact, mackerel is the name for mackerel, adopted in English-speaking countries. Her relatives are tuna and pelamid.

Previously, many ichthyologists believed that mackerel, pelamid and tuna should be considered separately. Indeed, what can be common in thirty-centimeter mackerel and tuna, whose length exceeds four and a half meters. But between small mackerel and huge tuna fish, mackerel fish can be positioned in a continuous series, occupying an intermediate position in size and lifestyle. Therefore, all these fish are combined into one family of mackerel Scombridae. The family is large, it includes 51 species of fish, most of which have important commercial value. The appearance of all mackerel indicate that they are fast swimmers.

For convenience of consideration and preparation, we will divide all available Mackerel Israelis into three groups: not very large, shorter than 1 meter, from one to 2-3 meters - bonito (these are pelamids, king mackerel and small tunas), and very large, longer than 3 meters - big tuna.

Mackerel is a very beautiful schooling fish, with a spindle-shaped body, a thin strong tail stem and a powerful crescent-shaped tail. It rarely grows to 60 cm. It is characterized by a high but variable number and occupies an important place in the coastal and oceanic fisheries. Mackerel feeds on plankton and small fish and lives up to 17-18 years. It lives at a temperature of 8-20 ° С, swims quickly (in a throw - up to 100 km / h) and makes long-distance migrations.

In Israel, this fish is called mackerel, and in ichthyological Hebrew - “colias”. In our country, two types of mackerel are caught, you just need to know where to catch. Atlantic mackerel - Scomber scombrus can be found in the Mediterranean. It is one of the most common species in the North Atlantic. Occurs off the coast of North America from Labrador to Cape Hatteras, off the coast of Europe - from the Canary Islands to Iceland and Norway, as well as in the open ocean and in the seas: the Baltic, Northern, Norwegian, Barents, Marble and Black. Israeli fishermen of the Mediterranean caught in 2004 more than 3 tons of mackerel.

And in Eilat, you can try to catch the Australian or spotted mackerel S. australasicus . It lives in the western part of the Pacific Ocean (from China and Japan in the north to the Hawaiian islands in the south), off the coast of Australia and New Zealand, in the northern part of the Indian Ocean (Red Sea, Aden and Oman gulfs). There are Japanese or Oriental mackerel - S. japonicus , it also lives in the Pacific and Indian oceans, but does not reach the Red Sea, but it comes to stores in frozen form. Atlantic mackerel grows to 3.5 kg, Japanese - 3 kg, and Australian, which is found in the Red Sea - the smallest, the maximum weight - 1 kg.

In spring, mackerel's fat content is low, about 3%, and in the fall, up to 30% of the body weight of the fish is fat. Therefore, autumn fat mackerel is a good source of omega-3 fatty acids and vitamins D and B 12. Such fish is good for smoking and for roasting on coals. True, I do not think that with the abundance of other fish in stores, it makes sense to boil or fry frozen mackerel - it hurts a strong smell. But I smoked mackerel smoked in cold or hot ways.

  But here are two rather curious recipes:

1. Mackerelle casserole.

  Fresh or frozen mackerel fillets (1 kg) cut into small pieces, add to the fish a small onion, a teaspoon of salt, a teaspoon of ground white pepper and a teaspoon of ground cumin, a small boiled potato and a tablespoon of starch. Grind all this in a blender. Fry over medium heat in a teflon pan. Serve with boiled potatoes and carrots, green or cucumber salad with sweet vinegar.

2. Mackerel with gin and grapefruit gravy.

  2 small fresh mackerel,
  1 big green grapefruit,
  1 small finely chopped sweet onion,
  gin,
  2 teaspoons brown sugar,
  50 g butter,
  Orange juice,
  starch.

For the marinade:
  squeeze the juice from the grapefruit, add to the resulting juice an equal volume of gin and mix.
For a couple of hours put the fish in the marinade. Remove the fish from the marinade and grill for 5-8 minutes on each side until the meat at the spine is opaque. At the same time, fry the onions in oil until golden brown. Add marinade, onion, sugar, spices, starch and orange juice to the onion and, reducing the heat, stir the sauce until thick.
  And for lovers of culinary experiments - advice: in order to mitigate the specific smell of this fish, Western sources recommend marinating mackerel in lime juice (this lemon is so bitter) or served with sharp sour sauces  - gooseberry or cranberry.

Just good tunas go for grill and steaks. The fact is that the tuna muscles are very similar to meat. Even raw fish  on the cut - blood-purple color, like weathered beef or game. () Fried tuna steak is a delicately minded person who easily accepts beef steak. Ideally, the carcass is cut right on the ship and frozen in the form of portioned steaks, which you will defrost in your kitchen. Features of frying are not to overdry already dryish meat. The refried tuna is tough and tasteless. When frying with tuna, it is necessary to treat it as meat, more precisely, with a fillet, when you want to fry it with blood. Then the meat will be elastic, with a pleasant color and intense smell. Chunks of tuna must be carefully breaded so that the juice does not flow. It is best to roll first in flour, and then in small semolina - it is thinner than in bread crumbs. Roast steaks with plenty of onions and butter, so that, in essence, the sauce is obtained. Tuna harmonizes perfectly with vegetables.

Yet most people are familiar with tuna only in canned form. Many probably believe that tuna swims in the ocean with neat cylinders of cans. Anyway, these are the cheapest. canned fish  our country, from which they do not become less tasty. You can eat the contents directly from the jar, and you can put it on the plate along with mashed potatoes  out of the package and get lunch in 2 minutes. You can, putting down a fork in a jar, spread tuna pate on bread, toast or shove it in a pita, or you can make a salad by mixing tuna with anything.

And it turns out that tuna is a very elite and very democratic fish at the same time. Her sport fishing is an expensive hobby, and fishing provides a livelihood to many poor people. Tuna sushi, sashimi and steaks are delicious and expensive dishes, and canned food is a common everyday meal. It may well be that while you are eating a “tuna in oil” vodka in the open air, someone is eating a sake of sushi made from the same fish as in your can of canned food. And those parts of her carcass that were considered unsuitable for you and an unknown master, went to the "Whiskas-tuna" for your pussy.

But we will focus on the intermediate version and cook tuna fillet in Teriaki sauce.

For 1 portion you will need:

300 g tuna fillet,
  1 small zucchini zucchini,
  3-4 Art. teriyaki sauce spoons,
  1 lemon,
  spice.

Cooking method.

Tuna fillet marinated in teriyaki sauce for 1 hour.
  Zucchini squash cut into thin circles and simmer in boiling salted water for 3-4 minutes.
  Water to drain. Marinated tuna put on a grill or frying pan and fry for 2-3 minutes on each side (it is customary to serve tuna uncooked until the end).
  Pepper, but not salt (the sauce is salty enough). Spread zucchini mugs on a warm dish and tuna fillet on top. You can pour warmed with the remaining teriyaki sauce.

Very good tuna, salted at home.

Quite often in Israeli stores are sold pieces of tuna fillet on the skin weighing 2-4 kg. They can be salt at home. That salting technology that I use is very simple, but long.

So, go to the store, look at the tuna. We draw attention to the fact that with approximately the same weight, the fillet pieces can be long and thin, and they can be short and thick.

We come home, we look, what capacities we have, so that the piece got there entirely and was covered with liquid. I use plastic boxes with hermetically sealed lids.

Again we go to the store and buy tuna of the right size.

The first stage of salting is technical. We wash the crust of ice off the house, without thawing it, put it in the chosen container, pour water from the tap so that the piece is covered with liquid. Take out the fish and set aside.

Add salt (~ 4 tablespoons per kilogram of fish) and sugar (1 tablespoon) to the water and stir until dissolved. (You can add dill, garlic and everything you want to pickle, but I did not feel these additives in the finished fish. All this can be added at the second stage).

Put the fish in the brine, if necessary, add water to the piece was covered. Cover with a lid, shake several times to distribute the brine evenly.

We put for 2 days in the fridge. 2-3 times a day, shake the container to speed up the exchange processes between fish and brine.

Two days later, we take the fish out of the pickle, rinse it very gently with running water and wrap it in a clean cloth (I use viscose napkins in rolls). We put all this in a plastic bag (we do not tie it tightly!) And return it to the refrigerator for 3-7 days. During this time, the salinity levels out in the entire thickness of the piece of fish.

We cut off the fillet from the piece as much as we plan to eat in the coming days, and lay the rest in the same rag in the freezer, but close the plastic bag tightly so that the piece does not dry out.

That piece that we plan to eat, cut into thin slices. (And from the piece that we cut off in the freezer as needed, it is very good to chop the unfrozen fish that is not completely thrown out, we get thin neat pieces).

And we begin the second stage - creative. Cooking pouring from vegetable oil. NOT OLIVE, because good olive oil in the fridge freezes. I use canola.

And here is a huge scope for fantasy. On the basis of vegetable oil, you can make different sauces by adding garlic, dill, chili sauce, soy sauce, liquid smoke, wasabi, etc. You can do a little first to see if this is good

Put the pieces in the sauce, so that each was covered with them, and put in the fridge for a day. Sometimes we shake to make the sauce better penetrate the fish.

And that's it! So gradually or quickly we eat the whole frozen piece and go after the new one. The next time we make the necessary adjustments in the first and second stages, because the pieces of fish and tastes are different.

Home\u003e Leisure\u003e Fishing\u003e Fish\u003e Catalog

Family:Mackerel
Rod:Mackerel
Type of:sea
Lifestyle:pelagic
Power Type:predatory
Habitat:black Sea basin, Baltic Sea basin, Atlantic Ocean basin, Mediterranean basin

Appearance:The body is spindled. The scales are small. The back is blue-green, with many black, slightly curved stripes. There is no swimming bubble.

The common mackerel in the Atlantic Ocean reaches lengths of 50-60 cm and weights of 1.6 kg, but the Mediterranean and Black Sea Marble populations are smaller. In the Black Sea, the length of mackerel does not exceed 30-32 cm with a maximum weight of 265 g.

It differs from the Japanese lack of swimming bladder and scale armor (corset) in front of the body.

Habitat and behavior features:Endemic to the North Atlantic Ocean, this species is found off the coast of North America from Labrador to Cape Hatteras and off the coast of Europe from the Canary Islands to Iceland, as well as in the Mediterranean, Marble, Black, North, and Baltic seas. Random visits of mackerel are indicated even for the Barents and White Seas. This fast schooling fish reaches a considerable number in many areas of the range. It occurs at 8–20 ° C and makes seasonal migrations along the coasts of America and Europe, as well as between the Marmara and Black Seas. These migrations are feeding and allow the species to make fuller use of food resources (mackerel food consists of small fish and zooplankton). Black Sea mackerel, for example, winters and breeds in the Sea of ​​Marmara. Its spawning occurs at the beginning of spring, after which the spawned individuals, as well as small, immature fish, which the Odessa fishermen call “the virus”, are sent through the Bosphorus to the Black Sea. The mass movement of mackerel to the north continues from April to June, with the bulk of the migrating packs going along the Bulgarian and Romanian shores. The shoals of mackerel are kept in the upper layers of water, often near its very surface. In this case, they produce a characteristic noise and are clearly visible to the observer by the bursts and darkening of the water, as well as by the accumulation of fish-eating predators - dolphins, tuna, gulls. In the summer, a lot of mackerel happens in the northwestern part of the Black Sea. In the area of ​​Odessa, for example, it appears at the beginning of May and remains there until the fall of the cold (October-November), when the water temperature drops to 10 ° C. Reverse move black sea mackerel  in the Sea of ​​Marmara ends in December - February, but a small part of the herd remains to winter near the coasts of Turkey and the Caucasus.

Mackerel is a fish that belongs to the mackerel family and the perch-like order. The length of the fish reaches a maximum of 60 centimeters, but the average length of the body usually varies about 30 centimeters. The body is shaped like a spindle. It is covered with very small scales. The back of the mackerel is colored blue with a greenish tinge, on its surface there are dark stripes with a slight bend. The fish has no swimming bladder.

Mackerel is a fish that loves heat very much. But mostly she lives in water with a temperature of 8 to 20 degrees. With a decrease in water temperature, fish in shoals migrates along the coasts of Europe and America, between the seas: Marble and Black. The speed of swimming at the same time reaches 77 kilometers per hour.

Useful properties of mackerel

Mackerel meat is an excellent product for people with reduced immunity and weakness. Mackerel   increases protective forces  of the body, increasing resistance to infections. Thanks to easily digestible protein, fish is useful to include in the diet of the sick and children. It is quickly digested without overloading. digestive system  and without requiring extra energy costs. Useful Amino Acids regulate metabolism  and improve the functioning of internal organs.

Despite the fact that due to the high fat content mackerel can not be called dietary productIt can be included in diets that are based on low carbohydrate content. Due to the complete absorption of meat in humans slags and toxins do not accumulate. On the contrary, they are eliminated, and the body becomes cleaner and healthier.

Omega-3 fatty acids and powerful antioxidants found in fish are substances that actively fight cancer cells. It has been scientifically proven that women who regularly include mackerel meat in their diets are several times less likely to develop breast cancer. Such powerful carcinogenic effect  It becomes more effective together with an increase in the content of fats in fish.

Mackerel is able to regulate hormone levels. The meat of this fish is aphrodisiacthat increases sexual desire and sexual activity. People who use mackerel every day have a longer sex life and a healthy sexual system.

Mackerel meat beneficial effect on the cardiovascular system. Fish meat contains good cholesterol, which does not harm human health and does not clog blood vessels. But along with this, the acids contained in fish lower the level of harmful cholesterol in the blood. At the same time, the blood is diluted, and the risk of formation of plaque that clogs the vessels decreases sharply. With regular consumption of mackerel meat, people do not know what is myocardial infarction. Fish improves blood circulation in the brain and heart, prevents spasms that lead to complete cardiac arrest.

Mackerel strengthens the walls of blood vessels  and capillaries that carry blood. At the same time through the walls no longer pass the harmful substances that cause poisoning of the body.

Include in the diet of fish is useful for people suffering from diabetes and high blood pressure. With regular consumption of mackerel meat, the general condition of patients suffering from hypertension improves. For diabetics, mackerel is noteworthy in that lowers blood sugar.

Surprisingly, mackerel meat has analgesic effect. Therefore, including in the diet of this fish, you can get rid of painful sensations in diseases such as arthrosis or arthritis. Mackerel is useful for migraines.

Due to the high content of fluorine and phosphorus fish meat strengthens teeth, bones and legs. Well affects the fish on the condition of hair and skin. Mackerel should be eaten by people who want to prolong their youth, since the substances contained in its composition promote smoothing of wrinkles, forming a strong collagen network and accelerating the regeneration of the skin.

When you include fish in the diet, increased brain activity is observed, memory improvement. The body is quickly restored, and the person rises mental  and physical performance.

Contraindications mackerel

Mackerel is one of the most hypoallergenic products. Therefore, to include it in the diet can be almost all people. By itself, the meat of this fish has practically no contraindications, except for the personal intolerance of the product. It is useful to include mackerel in the diet of sick and weak people, pregnant and lactating women, children.

It should be wary of mackerel consumption for people suffering from diseases of the urinary system.

Mackerel varieties, such as king mackerel, can accumulate harmful mercury compounds, which enter the sea through wastewater. It is desirable to exclude such fish from the diet of pregnant and lactating women, small children.

Mackerel nutritional value

The composition of the meat of mackerel contains a lot of protein, including essential amino acids that are not synthesized in the human body. Protein is perfectly digested without extra energy costs. Fish has no carbohydrates in its composition, so it is suitable for adherence to diets based on low carbohydrate intake.

100 grams of mackerel contains:

Mackerel calories per 100 grams of the edible part of the product - 190.8 kilocalories.

Mackerel meat contains many vitamins (per 100 grams of the edible part of the product):

In addition to vitamins, mackerel meat for every 100 grams contains the following trace elements and macronutrients.

Features and habitat of mackerel

Mackerel fish, differently called mackerel, being a relative, belongs to the perciformes order. The average body length of this aquatic creature is about 30 cm, but in nature individuals are often more than twice as long, reaching masses up to 2 kg.

However, small specimens can weigh only 300 g. The head has the shape of a cone, the body resembles a spindle, covered with small scales, thin in the tail section and compressed from the sides.

The body color is silver, marked by dark transverse stripes, the back is greenish-blue. In addition to the usual: dorsal and pectoral, mackerel has five rows of additional fins, of which the caudal is widely forked.

Like many members of the mackerel family, in such fish it is possible to distinguish a bone ring around the eyes. The snout of these aquatic animals is pointed, the teeth are conical in shape and small in size.

Mackerels are divided into four main varieties. Among mackerel species  African reach the largest sizes. The length of such individuals may be equal to 63 cm, while the weight can exceed two kilograms.

The smallest (44 cm and 350 g) is blue or Japanese mackerel. In addition, from the species of such fish are known: common Atlantic and Australian.

Mackerels occupy the ocean territory that has spread throughout all parts of the world, except for the Arctic Ocean. The shoals of such swim in different seas, for example, migrate to the waters of Bely, and mackerel lives in the inland depths of the Baltic, Marmara, Black and other seas.

The nature and lifestyle of mackerel

Mackerel  It refers to the number of fish that do not spend the main part of life close to the bottom, but swim in the pelagic zone. These are excellent swimmers who feel great in the aquatic environment and adapted to active life in the depths of saline waters.

And an extensive set of fins helps them to avoid whirls in the rush. These fish are kept in shoals, often in groups with Peruvian sardines. Mackerel enemies in water and air are enough, and sea lions, and large tunas can be dangerous for them.

Mackerel are a type of fish that feels comfortable only in the temperature range of 8-20 ° C, for this reason they make annual seasonal migrations.

And year-round these fish have the opportunity to live only in warm waters  Indian Ocean, where the temperature regime suits them perfectly. The comfort of the Turkish waters also doesn’t completely satisfy them, so the mackerel living in the waters mentioned rarely remains to spend the winter in their native places.

With the onset of cold weather, mackerel living in the Black Sea, make movements to the north of Europe, where there are warm currents that provide them with the possibility of a comfortable existence. During migrations, mackerel is not particularly active and does not waste vital energy even in the search for food.

Lack of swim bladder and developed muscles help Atlantic mackerel to move in the water extremely quickly, which also contributes significantly to the fusiform structure of the body.

This has the ability to reach speeds of up to 30 km / h. Such an ability to move rapidly helps these aquatic creatures to carry out long migrations, traveling long distances.

Mackerel food

Mackerels are typical aquatic predators. They feed on plankton filtered from water and small crustaceans. Mature fish are chosen as prey for squid and small-sized fish.

Making an attack on their prey and making a throw, the Atlantic mackerel, for example, can develop an instant movement speed of up to 80 km / h in a couple of seconds.

For hunting, mackerel is knocked down in flocks, while sandstones, hamsa and sprats can become targets of their attacks.

A joint pack of mackerels, acting together, forces its victims to rise to the surface of the water and, driving their food in such a mass manner in this way, begins a hearty meal, often joined by larger aquatic predators, and dolphins. Watching such a gathering from above, it is easy to find the place for feeding mackerel.

These small sea predators are quite voracious, but the most brutal appetite is Australian mackerel. She is ready to grab, without any hesitation, everything that seems edible to her. In connection with this feature, Australian fishermen often seize the fact that they can easily catch mackerel even on a hook without any bait.

Mackerel breeding and life expectancy

Mackerel spawn begin in the second year of life. And then every year mature individuals are able to produce offspring up to the achievement of the most advanced age, which in this case occurs in 18-20 years. The indicated age is the lifespan of such organisms.

More mature spawns begin in mid-spring. Young mackerel violate the reproduction process only by the end of June. Mature individuals spawn portions in coastal waters throughout the spring-summer period.

Breeding mackerel  it is quite active, as the fish are extremely prolific, leaving up to half a million eggs at a depth of about 200 meters. The diameter of the eggs is only about a millimeter. And each of them is supplied with a drop of fat, which will happen to feed for the developing offspring.

The duration of the formation of larvae directly depends on the comfortable conditions in the aquatic environment and ranges from one and a half to three weeks. The mackerel larvae are so carnivorous and aggressive that they will be satisfied with thirst and good appetite can eat each other.

Fry that have just been born are small, only a few centimeters long. But they grow quickly and by the fall their size increases three or more times. But after growth rates of young mackerel slow down.

Mackerel fishing

Mackerel is a fish that has always been valued highly enough and has been the object of active fishing. It is worth mentioning that up to 65 thousand tons of such fish are caught annually only on the western European coast.

Extensive habitat of mackerel makes it possible to catch it in many parts of our planet: off the coast of Europe to the Canary Islands, in the Black, Baltic and Marmara seas, and in the summer in the north in Iceland and on the coast of Murmansk, in the waters of the White Sea, off the coast of Novaya Zemlya and in countless other places. For crafts mackerel often use purse and steel seine, as well as trawls, longlines, a variety of fishing hooks and gill nets.

Mackerel fishing  for avid fishermen it does not seem to be a particularly difficult task. And the most convenient way to capture from a yacht or any boat. This is a greedy enough fish, so luring mackerel - it is quite simple.

Everything is quite suitable for this bright and bright, and fishermen often equip, knowing this, the hooks of fishing rods with all sorts of shiny speckles and silver foil. As bait it is possible to use small fish, meat and, as well as artificial bait, which you can freely buy.

Mackerel – deliciousfish, its meat is smoked, salted and preserved, but still freshly caught it will be the most wonderful in taste. This product is relatively inexpensive. Price of mackerel  directly depends on its quality and ranges from 120 to 160 rubles per kilogram.

How to cook mackerel

Mackerel is a fish that plays a significant role in the food industry. And she has a special place in cooking, since mackerel–  healthy fish.

The fat content of the meat of these aquatic animals is quite high and reaches 16.5%, and therefore similar fish dishes, due to the presence of fatty acids, have a high nutritional value.

In addition, mackerel meat is tasty, tender, does not contain small bones, so it is easily separated from them, rich in easily digestible protein and vitamin B12.

Mackerel meat is a noble variety. Wonderful dishes that you can create from this, more than enough. And really useful in everyday life and for holiday table mackerel recipes, and a huge amount was invented.

Such meat is baked in the oven with vegetables, marinated, made in batter, poured with a variety of sauces, stuffed with delicious fillings, fried cutlets and cooked pies.

However, there is such a product and some features. The fact is that the smell of even fresh mackerel is quite specific. That is why skillful housewives have to resort to some tricks to create palatable mackerel dishes.

Before cooking, the meat of this fish is often marinated in dry white wine, vinegar, lime or lemon juice, to discourage unwanted odor. For the same reason, it is also possible to sprinkle fish meat with fragrant herbs.

Mackerel fillets are easily divided into layers of a semicircular shape. Bake such meat should be wrapped in foil. Fried and boiled mackerel has the disadvantage that it turns out a bit dry, because it easily gives off the fat it contains. And this is another reason to pickle her meat before cooking.

The mentioned product is best used fresh. And it is extremely undesirable to use mackerel, frozen a second time. In the latter case, the fat contained in the meat may become rancid. A sign that this has already happened are the yellow spots appearing on the carcass.

Mackerel is a valuable commercial fish of the mackerel family, which also includes mackerel, tuna and pelamida. Mackerel is very popular in Europe and Asia, they love mackerel in Russia. The most common species is Atlantic mackerel, a small size (30-40 cm) fish with a silver color, the back of which is covered with dark moire patterns.

Atlantic mackerel is found in the Mediterranean, Marble, Black, Baltic, Barents and North Seas, as well as in the open ocean off the coast of Europe - from the Canary Islands to Iceland, off the coast of North America - from Labrador to Florida.

In our country, mackerel is caught in the Black and Barents Seas, as well as in the Far East. Atlantic mackerel caught in the Barents and North Seas, off the coast of Norway, is considered to be the best in taste. Just where the vessels of the Murmansk Trawl Fleet, our main supplier, are caught.

Northern mackerel is larger than its Black Sea sister, up to 50-60 cm in length and weighing up to 1.6 kg.

Mackerel meat is very tender, fatty, amazingly tasty in fried or smoked form, the mackerel barbecue is also very good.

Mackerel

The fat content of mackerel depends on the season: in the spring the fat content is minimal, and by the autumn the fat layer of mackerel reaches 25-30% of the total weight of the fish. Autumn mackerel - irreplaceable source  Omega-3 fatty acids and vitamin D. The most delicious mackerel - just caught in the fall. Calorie meat of mackerel - 191 kcal per 100 g of product.

In stores you can often see hot smoked mackerel, this is already finished productwhich is enough to cut and serve. hot smoked is very tasty, but much depends on where and by whom the fish are produced: if the fish is cooked in compliance with all the technologies, it is completely safe, but it often happens that the manufacturer seeks to save money and uses chemicals when cooking smoked mackerel. Before you buy a mackerel, smell it - if you smell smoked fish  somewhat "chemical", which means that the fish were smoked not so much as they were treated with chemicals. Smoked mackerel of good quality should smell like fish with notes of wood smoke, the surface of the mackerel should be smooth, evenly golden in color. If one side of a mackerel is lighter, then it is smoked unevenly.

And another important sign of a good smoked mackerel - its meat is separated from the bones very easily.

If you still doubt the quality of shop fish, we recommend buying frozen mackerel - you can cook a lot of dishes at home from it. Mackerel is good in fried and baked. Due to the small size of the mackerel carcasses, after fishing in the sea, it is frozen completely, without undressing. Frozen dry mackerel retains all its useful qualities and defrost sufficiently correctly to get fresh and tasty mackerel. The LeaderFood real food store sells only dry-frozen Atlantic mackerel caught in the waters of the Barents and North Sea.

We have always on sale carcass fresh frozen mackerel  300-500 g each, dry freeze only, all fish is of export quality. In addition to mackerel, LeaderFood can offer you cod, perch, flounder, catfish and many other popular types of dining and delicious fish.