You can overcook mackerel and when overcooked the mackerel becomes tasteless, dry and almost chewy.
A good way to test for doneness and check if you overcooked the mackerel is to use a cake tester or even a paperclip.
Stick the point of the paper clip or cake tester into the mackerel and if there is any resistance then it's not cooked enough.
Mackerel does contain and have lots of small bones which are called pin bones.
You can fillet the mackerel to remove the small pin bones or you can also eat them.
The reason you soak mackerel in milk is to reduce the fishy odor of the mackerel as the milk has casein that bonds with the trimethylamine and draws the fishy smell out of the mackerel.
You should soak mackerel before cooking as it will reduce some of the saltiness.
You can also soak the mackerel in some milk to reduce some of the fishy taste of the mackerel and so it won't smell up the kitchen as much.
Mackerel can be eaten whole which includes the entire head of the mackerel which is also edible.
As long as you cook the mackerel then the entire mackerel is edible although some people prefer to cut the head off.
The mackerel that is best to eat is the King Mackerel which is very healthy although they don't taste as good as Atlantic Mackerel unless smoked.
Foods that pair well with mackerel are broccoli, rice, cabbage, Asparagus, salads, potato salad, garlic bread, parsnip and puy lentil salad, smoked mackerel maki rolls.
You can eat the skin on canned mackerel as the skin is edible and healthy and you can eat the skin on many other fish as well including fresh mackerel.
You can get the fishy taste out of mackerel by soaking the mackerel in milk before cooking it or eating it.
The reason you soak mackerel in milk is to counteract the odor of the mackerel.
The milk contains casein that bonds with the trimethylamine and effectively draws the stinky smell out of the mackerel.
The fish that is similar to mackerel is Australian Sardines which are strong flavored oily fish that is similar to mackerel.
Mackerel fish do have bones which are small bones called pin bones and filleting the mackerel can remove the bones.
Even the canned or tinned mackerel still contains bones so you need to be careful when eating them.
Mackerel are so cheap as they are very plentiful and not as popular in the U.S. and some brands of Mackerel are farmed.
Mackerel is a good fish to eat as Mackerel is high in omega 3s which are good fasts that reduce your blood pressure and decrease levels of bad cholesterol in your body.
Eating mackerel is good for your heart health, blood pressure, cholesterol and even for your brain.
Mackerel can help to support a healthy brain and may even prevent dementia or Alzheimer's disease.
Mackerel also has very similar levels of omega-3 as salmon does, and its rich flavor is a great way to add a little variety to your diet.
Depending on the quality of the mackerel it may even have more omega-3 fatty acids than a serving of Salmon.
Enjoy the mackerel whole and smoked, or use it in a cold salad like you would tuna.
Atlantic mackerel contain relatively little mercury, according to the FDA and the EPA, and it's safe to eat them two or three times a week.
Their short lifespan and plankton diet means they don't accumulate the high levels of toxic heavy metals found in larger, apex-predator fish such as swordfish.
Atlantic and Atka mackerel from Alaska are high in inflammation-fighting omega-3s and low in mercury, but not all mackerel get a thumbs-up. King mackerel, from the Western Atlantic and Gulf of Mexico, has a high mercury content.
Some species of mackerel migrate in schools for long distances along the coast and other species cross oceans.
Global commercial capture of mackerel in tonnes reported by the FAO 1950–2009 Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae.
Mackerel are an important source of food for our marine predators, including whales, dolphins, tuna, seals and sharks.