The main advice of any chef you ask to teach you how to cook delicious dishes is as follows: “Use only high-quality and fresh products.”
Therefore, in this article we will hasten to share with you the secrets that will help you choose the right mackerel carcass.
The principle of choosing fish is no different from that which should be followed when choosing carp, herring or any other fish.
It consists of mackerel having clear eyes, pink gills, and no spots on the skin.
In addition, it is worth making sure that the fish has not been frozen and defrosted multiple times.
If you notice the following signs, you should avoid buying mackerel:
• uneven ice crust that has already acquired a yellowish tint;
• presence of ice chips and/or snow in the packaging;
• carcasses firmly stuck to each other;
• deformed carcasses on which fractures and uneven skin are clearly visible;
• white gills that appear dry.
