Back when I wrote about sardines I mentioned I had used them for bait with which I caught a mackerel off the Southern California coast. Now, as if the universe wanted me to step up the food chain from sardines, I saw these mackerel fillets in the market.
This product came from Morocco, where the mackerel might be either an Atlantic or Mediterranean species. Fish and Morocco had never paired up in my mind before, but oh yeah, lots of coastline.
The listed ingredients are mackerel, olive oil, and salt. The salt was almost imperceptible. So was the fish. The predominant flavor was olive oil. So nothing offensive here—unless you consider extremely mild flavors a culinary affront. I think mackerel is solidly okay, but why bother when there are more flavorful alternatives?
Now, now, muh man. Since when, ah say, since *when* are you gonna let one incident set yer mind? I mean, surely you heard the adage "I'll try anything once." Its followon was/is, "I'll try it again just to be sure."
ReplyDeleteYou've seen those $10 round, tapered cans of salmon, right? Not long ago they were a mere $5. But mackeral has, I believe, managed to stand firm at around $3.50. I tried serving it to Smith once; she refused....and fish was her fav.
If it's flavor yer seeking, you won't be disappointed. Methinks if you were raised anywhere near a fish processing plant it'll bring back memories.
I admit I didn't need to try it a 2nd time. You got some castrated fish in that flat can. Try the round tapered for $3.50. You might wanna keep an eye out for an olde dawg; they're known tuh eat anything. Or maybe somebody puttin' in a garden. Rumor has it fish helps things grow. You'll likely have leftovers. 🥸