Mackerel
Mackerel belong to the same family as tuna. They are found
throughout the Pacific, Atlantic and Mediterranean.
Mackerel move in tight banks along the North American coast
during the summer. In winter, they move to warmer waters. The most
widespread species of mackerel are the common mackerel and the
Spanish mackerel.
The mackerel’s white and oily flesh tastes a lot like tuna.
It is often prepared whole or cut in strips and smoked.
You will find mackerel fresh, frozen or smoked, whole or in fillets, in your METRO fishmonger’s display.
- Mackerel should be eaten without delay as its skin desintegrates rapidly.
- Fat should not be added to the cooking preparation because mackerel is already fatty.
- It tastes best when oven-baked, poached in court-bouillon, en papillotte (in parchment) or grilled.
Click here for cooking methods and more tips and suggestions !
Mackerel is a fatty fish. For the weight conscious, steaming,
poaching or cooking in parchment would be the wisest choice.
Mackerel is an excellent source of vitamins A, B 9, B12, C and
omega-3 fatty acids. It also provides a generous amount of
potassium, calcium, phosphorus and magnésium.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh mackerel
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1 to 2 days
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Cooked mackerel
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1 to 2 days
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