This fish is characterized by an elongated shape and blue-green skin with dark stripes. Mackerel is rich in omega-3 and vitamins, making it a healthy food. In Italian cuisine, it is often used in fish dishes, both fresh and preserved, such as in oil preserves. The most common varieties include Atlantic mackerel and Pacific mackerel.
Use in cooking
Mackerel can be consumed both raw, for example in salads or carpaccios, and cooked, grilled or baked. It is a key ingredient in typical dishes such as pasta with mackerel and cherry tomatoes.
Preservation
For proper preservation, fresh mackerel should be stored in the refrigerator and consumed within a few days. It can also be frozen or preserved in oil to extend its shelf life.
Curiosity
In the past, mackerel was considered a poor man's fish, but today it is highly valued for its flavor and nutritional properties, so much so that it is included in healthy diets.
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