Canned mackerel

Mackerel or Scomber is the name of a genus of fish that unites four species belonging to the Mackerel family. Mackerel species differ from each other in their habitat, as well as their appearance. Perhaps the most common and widely used in culinary fir trees is the species Atlantic mackerel or Scomber scombrus.

Atlantic mackerel is a fish from the Mackerel family, the order Perch-like. As a rule, the maximum body length of mackerel does not exceed 60 cm. Atlantic mackerel lives in the ocean of the same name, as well as in the Baltic, Mediterranean, Black, Northern, Marmara, as well as in the White and Barents Seas. Mackerel refers to pelagic or flock fish, which, thanks to the distinctive structure of the body, can develop sufficiently high speeds.

Atlantic mackerel is considered an incredibly important commercial fish, which is mined for fatty meat, which contains a large amount of vitamin V1

2. Mackerel meat has a tender and rich taste. Thousands of mackerel recipes can be found in the modern global culinary tradition.

Professional masters of culinary art and connoisseurs of fish cuisine argue that mackerel cooked and fried in vegetable oil can acquire a dry consistency if cooked incorrectly. Mackerel is thought to be ideal for cooking over an open fire and for preservation.

The preservation process helps for a fairly long period of time to maintain the distinctive taste and consumer characteristics of food products, including fish. Canned mackerel is a versatile food that has a wide range of culinary applications. Two main types of canned mackerel can be found on sale - salted and pickled.

Canned mackerel can be prepared at home, however, like the vast majority of canned fish. As a rule, fish fillet is used to make canned mackerel, as well as spices and spices to taste, salt and vegetable oil. Professionals advise using high-quality extra virgin olive oil to make canned mackerel at home.

At the first stage of cooking canned mackerel at home, the fish is gutted and thoroughly washed. Then it is cooked over low heat with addition of bay leaf, chilli and black pepper with peas. After the fish has boiled, you need to give it time to cool down, and then separate the code and bones from the fillet part. Boiled mackerel fillet is placed in a pre-sterilized glass jar together with spices.

Then you need to hold a can of fish in barely boiling water for some time. The jar is then covered and the canned mackerel is allowed to cool completely. Homemade canned mackerel is better kept in the fridge. You can use canned mackerel to make salads, as well as first courses, snacks or toppings for homemade baking.