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.
8 comments:
These look great and easy. I thought the baby spinach was watercress. I've seen it here in the US.
Mackerel was very popular in Malaysia. I was surprised. It seems much more of an Atlantic or Mediterranean fish than a fish from SE Asian. Maybe the Portuguese influence.
Oops. I meant to say I've *never* seen baby spinach similar to what you bought here in the US.
I so wish I could get the smaller, less popular fish at my local market. Here in Boston, it seems that there's cod, salmon, bluefish in season--all overfished; and fish from far-off waters. There's tons of local herring and mackeral in the waters, but almost no market for it.
I love Mackerel.
More people should eat it.
It cooks so well, stands up to much and only needs lemon to 'cut' it.
You are lucky to be near the coast
Rob
I love them, though never had them fried. Oddly, we don't get them that cheaply here, where they're caught, and in the last couple of years they've gotten smaller and smaller ... I once marinated them, added lots of santoreggia, and they were delicious (but I never did master the filleting well enough to do it again ...). I will try them fried! Thanks.
Diana, looks delicious, wish I was close enough to join you.
I'm not sure if I have ever eaten mackerel before. It looks delicious though.
A couple of weeks ago I was watching Gordon Ramsey; he was preparing Mackerel and I realized, like Girasole, I've never tried it. Okay - so on a return to Italy must try scombri (don't think I've ever seen it on a menu here).
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