Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. It is also called Titus fish, especially in Nigeria. Mackerel has a rich, pronounced flavor. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. The raw fish looks grayish and oily but firms up and becomes off-white to beige when cooked.
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