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A brilliant color pattern distinguishes the mackerel (Atlantic or Boston
mackerel) from all other fish. The upper half of the mackerel's body is
iridescent blue-green with a vertical black, wavy band, and the lower half
and belly are silvery white. The iridescence fades soon after the fish
dies, but the color pattern remains. The mackerel's scales are small and
smooth, giving a velvety feel to the skin. Atlantic mackerel average 14-18
inches long and 1-2 1/2 pounds and reach their prime when they are fattest,
which is at the end of summer and during the fall. This species inhabits both sides of the North Atlantic, and on the American side ranges from the Gulf of St. Lawrence to North Carolina. There are two major spawning groups, a southern group that spawn off the Mid-Atlantic Bight in April and May, and a northern group that spawns in the Gulf of St. Lawrence in June and July. Both groups winter off Nova Scotia. Like their relatives, the tunas, they are pelagic and travel in swift-moving schools of similar size fish. Mackerel eat small finfish, squid, and pelagic crustaceans. They feed little over the winter and eat most after spawning. A 14-inch mackerel will weigh about 1 pound in the spring and 1 1/4 pounds in the fall. The Atlantic mackerel is an oily fish with a high percentage of the heart-healthy omega-3 fatty acids. CULINARY DESCRIPTION Chef David Nolder, Wild Quail Golf and Country Club in Wyoming, Delaware, and president of the First State Chef's Association, says the Atlantic mackerel is actually a diner's delight, but is often ignored due to its oil content. This is a shame because the omega-3 fatty acid it contains is not a harmful fat. The oily texture can easily be overcome by the introduction of acid foods when the fish is cooked. Use the same philosophy you use when cooking game or pork. Tomato is most commonly used, but most fresh fruits blend with mackerel just as well. The mackerel can be baked or broiled with great success. But the barbecue grill is a good way to cook it, and it gives the mackerel a distinctive flavor. Cut the mackerel into inch-thick steaks and marinate them in fresh orange juice with a sprig of fresh basil. Lightly season and grill. Fresh orange segments and sliced red onions can be used as a garnish. |
