Friday, May 16, 2008

Mackerel

I made mackerel last Wednesday.


I got two fish at Whole Foods. They seemed super fresh and were cleaned to order. I was inspired to start eating less expensive, lower-on-the-food-chain fish by an article in The New Yorker reviewing some recent books about the world food system.

I also got a bottle of Hitachino White Ale.


The only other place I've seen this beer is at Momofuku Ssam Bar, so I was totally psyched that I could buy it on my own.

This was my first shot at making mackerel. I decided to broil it. It only took 8 minutes under the broiler.


It was good, though I didn't salt it quite enough. Mackerel needs a lot of salt. The taste wasn't all that strong. I'm not sure how mackerel got that reputation. Maybe people conflate the taste of preserved mackerel with the taste of fresh mackerel. That must be it. It's the same way that people think that fresh anchovies are as strong as canned ones.

2 comments:

v said...

i like tilapia (drizzled with sesame oil, minced garlic and ginger, and steamed), catfish (ca kho- recipe tastes just like my mom's http://www.epicurious.com/recipes/food/views/MOMS-CATFISH-IN-CLAYPOT-232438), and broiled trout

David said...

Hey, thanks for the ideas and recipes. I think I'm going to try making tilapia next week.