On Friday, April 2, 2021 at 9:12:23 AM UTC-10, Dave Smith wrote:
> On 2021-04-02 12:21 p.m., Lucretia Borgia wrote:
> > On Fri, 2 Apr 2021 15:13:08 -0000 (UTC), Mike Duffy >
> >> It might be not worth the bother, but if you are really delicate, you can
> >> separate the different muscles according to colour in mackerel. The dark
> >> meat in definitely stronger tasting. Salmon & trout have this as well but
> >> it's much thinner and looks a lot like a strip of fat because that is
> >> pretty much what it is. It's easiest to do so without damage after
> >> cooking.
> >
> > I never liked it, not sure why, when my son was a teen he loved to go
> > to a nearby wharf and fish, when the mackerel were running I would BBQ
> > them, that got rid of most of the oil, but I still didn't care for
> > them, just one of those things.
> >
> I avoided it for years because I was exposed to so much of it when I
> worked at Marineland. My day started with freezing hundreds of pounds of
> Mackrel in a big tub of water and then cutting them up into various size
> pieces appropriate for the sea lions, dolphins, elephant seals and
> orca. I was not thrilled that my wife bought some for supper one
> night, but it turned out to be surprisingly tasty.

Mackerel is indeed a cheap and humble fish. OTOH, when I lived on the mainland, we'd go to a Japanese restaurant and I'd order a saba shiroyaki - a salt broiled mackerel. I thought it was a sublime dish. The mackerel provided many happy memories. These days, I prepare it at home.

https://photos.app.goo.gl/7BDy3XmeY5RwayGy8