Mackerel fillet is a hearty and rich meat with high levels of selenium, niacin, vitamin B12, and omega fatty acids. It should be fresh and vibrant in color when purchased, and can be cooked in various ways, including in soy sauce, milk, or with spices and greens. It is important not to overcook the fillet to avoid damaging the flavor.
A mackerel fillet is the meat taken from the sides of a fish of the same name; a fillet of bones, head, tail and internal organs have been cleaned. The tenderloin is used in many recipes, including sushi dishes. There are large amounts of selenium, niacin, vitamin B12 and omega fatty acids in a mackerel fillet. The taste of such a tenderloin can be very strong, requiring it to be marinated before eating. While there are different varieties of mackerel in the oceans, not all are part of the same species.
The meat of a mackerel fillet is hearty, rich and contains a lot of oil. It can withstand many forms of cooking and is able to assert its flavor against other pungent ingredients. One drawback is that mackerel caught in the ocean must be frozen immediately; otherwise, it will become inedible within a day. Fresh mackerel, however, is valued as an ingredient in Japanese sushi.
When purchasing mackerel fillets, they should have a vibrant color and not appear gray or dried out. They should also smell fresh, like the ocean. Fillets that smell of ammonia or fish are stale and should be avoided. You can also usually find pre-packaged frozen mackerel fillets if there aren’t new ones available.
There are several ways to cook a mackerel fillet. A popular treat is to cook the fish in soy sauce, because the mackerel doesn’t overpower it. Adding vinegar and saki can add complexity to the dish. The strong flavors of soy sauce, vinegar and mackerel can be tempered by serving it over rice.
Mackerel can also be cooked. An unusual preparation is to place the mackerel fillet in a shallow pan and fill the pan with milk until the fish is half covered. The dish is then cooked until the fish is tender but done. The milk can help tone down the fishy flavor of the mackerel and keep it tender at the same time.
Other ways to cook a mackerel fillet include rolling it in spices and greens and then grilling it. It can be poached in wine or a mixture of wine and stock to impart a more complex flavor to the fish. The fish can also be marinated in an Asian mix of soy sauce, ginger and garlic and then fried in a cast iron skillet.
Whatever cooking method is used for a mackerel fillet, it’s important to know when it’s done. The tenderloin is done when the flesh has just turned opaque. Overcooked mackerel can damage the flavor, so the meat should feel a little oily when removed from the heat.
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