Mackerel is an oily fish with nearly two times the amount of omega-3 as salmon! In addition, mackerel contains a relatively high amount of Vitamin B12, important for brain and nerve function as well as cell metabolism. Combine that with phosphatidylserine, and you've got some tasty brain food! In addition, unlike some fish, Atlantic mackerel is also low in mercury. For this recipe. I'd recommend using an oilier mackerel, like Atlantic. I also tried it with Spanish mackerel, and it was not nearly as flavorful. In fact, I don't think I'd choose to make Spanish mackerel using this method again. When you get your mackerel, try and get the freshest you can, and with the skin on. Look for the usual clear unsunken eyes, pinkish gills without a lot of liquid, and smooth skin. If there isn't any fresh fish from near where you are, go with frozen. Especially if your fish is coming from far away, the frozen can actually be fresher than "fresh." However, a lot of the time, the frozen mackerel will be salted, and if that's the case for you, it might be a good idea to rinse it off first and not add additional salt when preparing.
|mackerel, fillet||get the Atlantic, with the wavy lines at the top|
|ginger, sliced, minced, or julienned|
|green onion, sliced|
- Place ginger on flesh side of mackerel and then place mackerel skin side up in a baking container.
- Sprinkle additional ginger (if desired), salt, pepper, and green onions on top of mackerel.
- Bake at 375F until cooked and skin crispy.