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 ?
mackerel/ Maquereau
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Re: mackerel/ Maquereau
I don't really know, but I don't see why not. Personally I always cut it off (use a sharp knife).
Re: mackerel/ Maquereau
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).
If you make a ceviche, it doesn't taste bad though (as denaturated' by acid).
Re: mackerel/ Maquereau
Can frozen mackerel be eaten raw?
Does it have parasites?
Has anyone tried mackerel from frozen?
Does it have parasites?
Has anyone tried mackerel from frozen?
Re: mackerel/ Maquereau
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)
Yes, defrosted mackerel tastes fine.
We do warm it up in warm water. (not burning hot; not too hot for your fingers)
Re: mackerel/ Maquereau
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?
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?
Re: mackerel/ Maquereau
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.
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.
Re: mackerel/ Maquereau
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.
Cooking at 60C for at least 10 minutes, or freezing at -20C for at least 60 hours should make it safe.
Re: mackerel/ Maquereau
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)?
Re: mackerel/ Maquereau
No, it doesn't. Years ago i have researched that extensively.