Mackerel - fish of the family of Scumbrians

Culinary experts and just lovers of delicious food are veryappreciate such fish as mackerel. Especially often it can be seen on the tables of our compatriots in salty and smoked form. But few people know that sometimes unscrupulous sellers give out for mackerel to her relative - mackerel. This fish is found in the waters of the Atlantic Ocean, and it can indeed be easily confused with the more famous "sister".

How can they be distinguished?

It is in this matter that we will try to understand in detail.

Like mackerel, mackerel is a fish of the familySkumbrievye. They are similar in size, but if you are offered a larger and smaller size in a shop or market, it is better to choose one that is smaller - then you are likely to get mackerel. Mackerel will, of course, be fatter and larger. This is due to the fact that the stocks of this fish in the ocean are still large, and therefore the young are not actually used in the fishing industry. Only adults can get to consumers.

What kind of fish?

Sometimes confusion also occurs when importing - asUsually, all imported products are labeled in English, as the most common. And for British subjects, both fishes are called the same - mackerel. Perhaps that is why mackerel is sometimes called mackerel. The fish is similar to each other. And to distinguish it, you need to know some important features of each of them. Well, for this you need at least once to see what it is, mackerel-fish. Photos of her and mackerel you can see in fishing books or magazines. Outwardly they are very similar: both silvery-greenish shade, the same shape. Differences lie in the so-called branded "tiger stripes." In mackerel, they are located clearly on the back. And here at mackerel except stripes there are also dark specks. They not only decorate the back of the fish, but also flow onto her abdomen.

Mackerel fishing usually occurs between April and October with fishing vessels. But from the shore it is best to start fishing in the peak of summer - June and July.

Why is mackerel fishing necessary?

Like mackerel, mackerel - a fat fish, which means -rich in saturated Omega-3-acids, which are important for maintaining human health. It is actively used for food, although it loses its "relative" in taste. To distinguish meat mackerel it is possible - it more rigid, than mackerel, at thermal processing quickly becomes dry. It also differs in color - in mackerel when cutting meat is tender pink. Mackerel is a fish with a grayish hint of meat. It is quite easy to make it easy - you do not need to remove the scales, and the fillet is easily detached from the ridge with an ordinary knife, there are no small bones in it.

To cook it with maximum benefit,it is better to choose such a method of cooking, for example, as grilling. For greater juiciness, you can pour it with lemon juice, oil with olive oil, and wrap the carcasses in foil. Mackerel, baked on charcoal grill, will preserve juiciness and softness, and almost complete absence of bones in this fish will make it a favorite dish for both adults and children.