Mackerel

Many fish go by the name of mackerel in English. Do a search on an internet search engine and you will see. The one I am talking about apparently goes by the scientific name of Trachurus trachurus, and in English is better referred to as (Atlantic) horse mackerel.

It does not seem to be a highly regarded fish anywhere in the world, and in some countries it is even only used as bait. However, in Japan, where it is called aji, it is used in sushi, although I would guess that nowhere else you will be able to find horse mackerel on sushi plate.

Here, it is highly consumed, although no-one will tell you that it is a fish reserved for special occasions only. On the good side, it is cheap, and it does not seem to be an endangered species. It is usually grilled if it is on the larger side, and dipped in flour and fried if it is smallish. I like it in any circumstance.

Can one do something more elaborate with it? Apparently one can: some sort of tartare that involves ginger, marinated with lemony flavours - but it is no foie gras, mind you.

We decided to buy a kilo and to do something with it: