Hey Guys! This time I thought I do something different and show you some footage during mackerel season
These are called Spanish Mackerels
These aren't the same type of mackerel you would find at your typical sushi bars.
Usually those are called boston mackerel, which are the smaller cousin of the Spanish
Spanish mackerels aren't as fishy and the meat is far more superior than the boston mackerels
Its still an oily fish, but the texture isn't as coarse and the meat isn't as dark either
Over the years, I've a lot of people complain about how fishy mackerel is, and I think thats because most haven't tried Spanish mackerels before.
Or they've only tried the marinated ones at the sushi bars
which are soaked in vinegar for a few hours and tend to be kinda fishy.
So I definitely recommend you guys giving this a try and find out the difference for yourself
FYI, if you do plan on freezing mackerel, make sure to eat it within two weeks or it'll get very fishy.
Alright guys, enjoy the rest of the video
and as always, please leave comments or questions below
also please subscribe and see part two of this video very soon
I just want to point out something, as I'm cleaning this fish, you'll noticed there isn't a whole lot of blood
Thats because if you remember, at the beginning of the video, I do bleed the fish right after I catch them
So that way, when I'm cleaning the fish later on, they're not as messy, and the filet comes out much prettier
You can tell by seeing how pink the meat is
Just want to mention that most of the fish you're going to be cleaning, almost all are going to have pin bones running down the filet
You definitely want to take that out before you cook it
The good thing about cutting it this way is that I'm not cutting thru the skin
and if I'm pan frying the fish, I can cook the whole filet instead of having to slice it in half and cook it that way
Make sure to salt it well, and put it in the cooler for half an hour
There's two reasons why I'm torching it
1st reason is that searing the skin will soften it up
So it won''t be as chewy
and 2nd since mackere is such an oily fish, by searing the meat it it will really enhance the flavor just by cooking down the fat
After all, fat is flavor, right?