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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: It's Early, But Will You Have for Dinner Tonight, Thursday,
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Date: Mon, 18 Nov 2024 19:21:02 +0000
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On Mon, 18 Nov 2024 19:03:39 +0000, Bruce wrote:

> On Mon, 18 Nov 2024 18:29:23 +0000, dsi100@yahoo.com (dsi1) wrote:
>
>>On Mon, 18 Nov 2024 15:15:05 +0000, Dave Smith wrote:
>>
>>> On 2024-11-18 10:02 a.m., jmcquown wrote:
>>>> On 11/18/2024 9:16 AM, Dave Smith wrote:
>>>
>>>>> I can't imagine canned mackerel would be anything but nasty. When I
>>>>> was training dolphins and sea lions I started my day by thawing and
>>>>> chopping up hundreds of pounds of mackerel.  I never did like the smell.
>>>>>
>>>> You know I like to cook and eat a fair variety of mild fish.  Mackerel
>>>> was never on my radar.  It's an oily fish.  I prefer light, flaky white
>>>> fish.  I don't even care for salmon fillets, yet oddly enough I like
>>>> salmon patties made from canned salmon.
>>>>
>>>
>>> My wife once bought mackerel steaks.  I was not looking forward to them
>>> but cooked up and served with a lemon and caper butter sauce it wasn't
>>> as bad as I had expected.
>>
>>When we were living in San Bruno, I would always order grilled mackerel
>>at the Japanese restaurant down the El Camino Real. It's a classic
>>Japanese dish,. Those were wonderful days.
>>
>>These days, I'd just make it myself. As an added bonus, it's a cheap
>>fish. The main problem with broiling mackerel like I do is that your
>>house is going to smell like fish for a few days.
>>
>>https://photos.app.goo.gl/NhzbDW1ersHKpoAi7
>
> Maybe part of the disagreement about mackerel comes from the different
> types.
>
> To me, in the Netherlands, this used to be fresh (Atlantic) mackerel:
> <https://www.palingonline.nl/Portals/0/Entity/138/Images/verse%20makreel%2012.jpg.ir?height=550&width=652&mode=crop&scale=both>
>
> In Australia, I only see this type of fresh ("Spanish") mackerel:
> <https://capalaba.aussieseafoodhouse.com.au/wp-content/uploads/sites/8/2017/03/Mackerel-002-6x6-1.jpg>
>
> One of those cutlets is bigger than the entire Atlantic fish I was
> used to.

It's called "Japanese mackerel" around these waters - I guess. Fish it
seems, can be called anything. The fish is used for cat food but the
Japanese and I think it's a grand old fish. My guess is that it's highly
sustainable. That's a good thing.

https://www.japanesecooking101.com/saba-shioyaki-recipe-grilled-mackerel/