Ko Sasaki for The International Herald Tribune
As I’ve become more aware of the urgent need to eat more sustainable seafood, I’ve been reaching for squid, clams, sardines, and especialy mackerel whenever a fishy hunger strikes.
Mackerel is a good fish that’s gotten a bad rap, something I wrote about in my column yesterday. Many cooks have sworn off it, saying it’s too heavy, too oily. And when it comes to the canned stuff, they’re right. But mackerel can be mild and buttery, especially when very fresh. But, more importantly to me, it’s the oiliness of mackerel that imparts its uniquely briney flavor. When cooked just so, mackerel is a fish you can love to serve as well as eat. And it’s also relatively inexpensive.
I will be looking for more mackerel. I already love the pickeled versions which I had recently at Nate & Al’s in Beverly Hills.