Mackerel

types of dishes using mackerel

Mackerel is a popular fish in Japan and around the world, and is used in a wide variety of dishes. Especially, mackerel, with its high fat content, has a wide variety of dishes, including the following

Salt Grilled: Simply grilled mackerel with salt. The skin is crispy and the sweetness of the fat is enhanced. It is a perfect accompaniment to rice.

Miso-ni: A dish in which mackerel is simmered in a sweet and spicy miso sauce, the fat of the mackerel goes well with the rich flavor of the miso. It is a popular home-style dish.

Shime saba (vinegared mackerel): Vinegared mackerel sashimi is enjoyed as a side dish with sushi or sake, using fresh mackerel. The vinegar gives the mackerel a sour and refreshing taste.

why is mackerel abundant?

Several factors contribute to why mackerel are so abundant.

Highly migratory: Mackerel are migratory fish, moving over a wide area each season. Many mackerel migrate in the seas around Japan, especially in autumn and winter, when “cold mackerel,” which are loaded with fat, are in season. This makes the catch stable and abundant.

High fecundity: Mackerel are highly fecund fish, laying large numbers of eggs at a time. This allows them to be used as a sustainable fishery resource, ensuring a stable supply.

Nutrient-rich environment: The waters where mackerel migrate are rich in plankton and nutrients, creating an environment conducive to their growth. The Sea of Japan and the Pacific coast are favorable fishing grounds for mackerel.

countries that eat mackerel

Mackerel is widely eaten not only in Japan, but throughout the world. The cooking methods and flavors differ from country to country and region to region, and each culture has its own unique culinary traditions.

Japan: Grilled mackerel with salt, simmered in miso, shime saba, and saba-zushi (mackerel sushi) are some of the ingredients that appear on tables on a daily basis. Japanese mackerel dishes are diverse, ranging from simple to elaborate.

Korea: In Korea, mackerel is popularly known as 고등어 (kodun-o) and is eaten especially as grilled or boiled fish. It is also cooked with Korean spicy seasonings.

Norway: Norway is a major exporter of mackerel, which is commonly smoked or grilled. In Scandinavian countries, mackerel is often enjoyed as a sandwich or as a cold dish.

Turkey: A street food called “Baruk Ekimeki” (mackerel sandwich) is very famous in Turkey. It consists of grilled mackerel sandwiched between bread and served with onions and lettuce, and is a popular dish among tourists.

England: Smoked or oven-baked mackerel is often served in England. It is especially served for breakfast and is known as a healthy food.

Mackerel is enjoyed around the world for its ease of preparation and high nutritional value. The development of various cooking methods in Japan and abroad is another testament to mackerel’s popularity.

Mackerel is rich in omega-3 fatty acids such as EPA and DHA, which are considered to be good for one’s health. In every country’s cuisine, the delicious taste and nutritional value of mackerel is being developed.