mackerel/ Maquereau

About (not) consuming fresh raw fish and fresh raw egg yolks
Nina75
Posts: 170
Joined: Sat 25 Jun 2011 20:07

mackerel/ Maquereau

Postby Nina75 » Thu 28 Nov 2013 20:01

I have not seen this question so let me ask

Is it ok to eat the skin of the mackerel ? When I bought my mackerel from the fish (fish shop) it prepares net but there is always the skin (which is extremely difficult to remove fine and at home) and did not taste bad either (skin mackerel) I make sure to translate, I speak mackerel (usually small to medium sized fish, sold whole and not net as salmon, tuna, cabillau .....). You eat the very thin skin of mackerel or you remove it? It is ok ?
User avatar
Oscar
Administrator
Posts: 4345
Joined: Mon 15 Aug 2005 00:01

Re: mackerel/ Maquereau

Postby Oscar » Thu 28 Nov 2013 23:12

I don't really know, but I don't see why not. Personally I always cut it off (use a sharp knife).
User avatar
RRM
Administrator
Posts: 8125
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: mackerel/ Maquereau

Postby RRM » Sun 01 Dec 2013 14:59

I don't think it will cause harm, but I dislike the taste, so I cut it off too.
If you make a ceviche, it doesn't taste bad though (as denaturated' by acid).
User avatar
Aytundra
Posts: 1697
Joined: Sun 26 Feb 2012 18:33
Contact:

Re: mackerel/ Maquereau

Postby Aytundra » Wed 23 Sep 2015 19:18

Can frozen mackerel be eaten raw?
Does it have parasites?
Has anyone tried mackerel from frozen?
User avatar
RRM
Administrator
Posts: 8125
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: mackerel/ Maquereau

Postby RRM » Mon 28 Sep 2015 10:17

Mackerel may have parasites,butdeep-freezing helpsto eliminate these.
Yes, defrosted mackerel tastes fine.
We do warm it up in warm water. (not burning hot; not too hot for your fingers)
User avatar
Aytundra
Posts: 1697
Joined: Sun 26 Feb 2012 18:33
Contact:

Re: mackerel/ Maquereau

Postby Aytundra » Tue 13 Oct 2015 03:17

Deep-freezing as in normal refrigerator temperature?
The frozen fish came with guts.
Does the guts of a mackerel have to be removed before warming?
Are the guts, fish liver, safe to eat?
User avatar
RRM
Administrator
Posts: 8125
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: mackerel/ Maquereau

Postby RRM » Tue 13 Oct 2015 16:21

The lower the temperature, also the more resilient types of parasites are destroyed.
Warming fish with guts will cause an off-flavor.
The intestines are way more prone to contain parasites, so its both tastier and safer to consume gutless fish.
dime
Posts: 1224
Joined: Mon 14 Feb 2011 09:24

Re: mackerel/ Maquereau

Postby dime » Mon 12 Dec 2016 17:36

I've been wondering the same. There's some information here:
Cooking at 60C for at least 10 minutes, or freezing at -20C for at least 60 hours should make it safe.
User avatar
Emeira
Posts: 507
Joined: Tue 07 Aug 2012 19:43

Re: mackerel/ Maquereau

Postby Emeira » Wed 16 May 2018 13:24

I always buy frozen mackerel and wondering does freezing and storing oily fish or meat at -20C temp. for 1 - 6 months creates bad new substances or dirty and harmful protein/fat/cholesterol (similar to heating)?
User avatar
RRM
Administrator
Posts: 8125
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: mackerel/ Maquereau

Postby RRM » Thu 17 May 2018 19:01

No, it doesn't. Years ago i have researched that extensively.

Who is online

Users browsing this forum: No registered users and 3 guests