Mackerel is a fish that went out of fashion in the kitchen but it is now coming back with a bang, thanks in part to endorsements from leading chefs. Traditionally, they have been eaten as kippers (cold smoked fish) or fried as herrings-in-oatmeal. But it is a fish that is also great for grilling or baking whole. The fish can be likened in some ways to a large fresh sardine – and when cooked over a barbecue, the taste is equally sublime. Of course, a great alternative way to eat this fish is as marinated herring. Virtually, every supermarket now stocks marinated herring and they can come in a variety of sweet cured flavors, including dill, sherry and mustard. There are no fiddly bones to deal with and they taste superb. For the future, we believe there is good potential for innovative processors to develop new flavorsome cures. BONISEAFOOD INC offers fresh frozen mackerel (SCOMBER JAPONICUS) size WR 100-200GR/ HGT 80-120GR fron Ecuador.
It can be a difficult balance to eat healthily yet stay within a household budget. It can be even trickier to find a foodstuff that meets such criteria but which also tastes great and can be enjoyed by all the family. Abundant around ecuadorian coasts and sustainably caught, the health benefits for regularly eating these delicious fish are most compelling. Health experts recommend we should eat two portions of fish every week, one of which should be an oil-rich fish such as mackerel. Available as fresh, canned or smoked fish, caught mackerel is packed full of heart-healthy omega-3, minerals and vitamins. Omega-3 is a type of ‘good’ fat found in oily fish and plays an essential role in keeping the heart healthy and aiding brain function and development. A recent study also found that fish oil during pregnancy may help to reduce childhood asthma. Mackerel and herring are also great sources of Vitamin D. Our bodies make this vitamin in sunlight, but in Scotland’s climate this is not always so easy, which is why both these fish are so important for a healthy diet.