July 18, 2021, 13:07, asked: Jordane G.M
A day or two past the UB date of smoked mackerel fillets – no problemo, for me anyway. Fresh mackerel – tread a little more carefully. The term of a UB date will be days away for fresh products, months or even years away if the product is preserved....
July 17, 2021, 20:18, asked: pat
Sardines, mackerel, and herring all have slightly different tastes. Sardines and herring are more assertive, while mackerel is milder and buttery, but they can all be used in similar ways. They come in many forms: whole or filleted, with or without skins, plain, smoked, in flavored oils or sauces....
July 17, 2021, 19:36, asked: Sandramaxwall
As long as fish have been properly cleaned and the outer scales fully removed, the skin is typically safe to eat. Because fish is a great source of nutrients like iron and omega-3 fatty acids, the Food and Drug Administration (FDA) recommends eating a 4-ounce (113-gram) serving of fish 2–3 times per week ( 2 )....
July 17, 2021, 19:12, asked: Maryka Bernier Demers
Bleeding fish is recommended for species like Kingfish, Wahoo, Tuna, Mackerel, etc. Make sure after you cut them to bleed you should put them in a large bucket of water head first if possible or have a separate cooler to bleed them in....
July 17, 2021, 18:39, asked: Spencer Landsman
General information. Mackerel are seasonal fish and usually arrive in our waters around late spring and leave early autumn... BUT... For the last two years, the mackerel have been arriving late September and staying through to January/February....
July 17, 2021, 18:04, asked: Tyler Nalevanko
The common name, horse mackerel, comes from the old Dutch word Horsmakreel. This means a mackerel that spawns on a 'hors', which is a shallow area in the sea or a bank. The English took the name and called the fish horse mackerel. Even in Norway they are called heste makrel (heste is horse in norwegian)....
July 17, 2021, 16:42, asked: Ludovick Archambault Blais
Mackerel flesh is also rich in oils. ... This is why some folks refer mackerel as the fishy-tasting bass. The combination of fats and the darkish looking flesh is also what keeps many people from tasting fresh mackerel. Nonetheless, fresh mackerel has a distinct taste that is different from a canned one....
July 17, 2021, 12:12, asked: Preston Schroder
General information. Mackerel are seasonal fish and usually arrive in our waters around late spring and leave early autumn... BUT... For the last two years, the mackerel have been arriving late September and staying through to January/February....
July 17, 2021, 09:05, asked: Brad
In British waters they are found around the south and west of the British Isles. They are not common enough for shore anglers to specifically target this species, but can sometimes be caught inadvertently by anglers fishing for the much more common Atlantic mackerel....
July 17, 2021, 08:49, asked: Slime Squad
With its firm, oil-rich flesh and rich, creamy flavor, Mackerel is a superb species of fish for Sashimi....