Scombri, or mackerel, is one of the most used fish in Northern Italy, for many reasons. It's extremely nutritious, with a high level of Omega 3 and calcium. Like sardines, it's inexpensive, coming in at around €3.50 a pound uncleaned.
Last week I picked up four mackerel at our local fish monger, the Rutici Brothers. Because I bought the fish at their market stand instead of in their shop, I had to take whole uncleaned fish.
I have mentioned before, because of our proximity to the Ligurian coast, we are blessed with a fabulous selection of fish and seafood.
I also picked up some extremely delicate baby spinach which almost wilted when I looked at it. To finish the meal, I bought some pearled spelt (farro) at the organic part of the outdoor market as well as some spring onions.
Cleaning and filleting the mackerel was easier than I thought. Because they have no scales, it is a clean fish to prepare, and really quite beautiful, as you can see in the photos above. I dipped them in flour, then in egg, and then in bread crumbs and fried them in clarified butter and olive oil.
I served them with steamed spinach and spelt with sauteed spring onions. It was a very light, very delicious and economical springtime meal.