Thread: Commercial King Mackerel Fishery...

Spanish Mackerel Sushi - Sushi Everyday

Interesting read on mackerels for sushi.

Using Atlantic macs (scomber scombrus) as pet food seems like a terrific waste. They're an excellent eating fish even if they are smaller than the average Spanish.

Originally Posted by Nimakdm

Spanish Mackerel Sushi - Sushi Everyday

Interesting read on mackerels for sushi.

this part sure was...

If you read my post on the Importance of Bleeding Fish, you’ll know why it’s a big deal. In the photo below, the fish on the bottom wasn’t bled. Notice the fillet is slightly darker and has some blood spots as opposed to the top fillet. The taste and presentation are greatly improved by bleeding your catch as soon as it is caught.

Originally Posted by Nimakdm

Spanish Mackerel Sushi - Sushi Everyday

Interesting read on mackerels for sushi.

We always vinegar cure it, I have not tried it uncured. Cured is the traditional Japanese way and my wife insists on it!

BTW, how he shows its served, its more accurately called sashimi, since there is no sushi (vinegar rice).
It is normally served cured and then sliced as nigiri or as pressed sushi. We normally do pressed sushi.

Also, he got the name wrong, king mac is sawara. Spanish and other similar smaller mackerel are saba.

Originally Posted by fordguy

Using Atlantic macs (scomber scombrus) as pet food seems like a terrific waste. They're an excellent eating fish even if they are smaller than the average Spanish.

I agree. Most mackerel (saba) sushi you get in the US is cured Atlantic mackerel or chub mackerel. Good stuff if its handled and prepared properly.
In Europe, smoked Atlantic mackerel is very popular.