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By Antonio Carluccio and Priscilla Carluccio
Published 1997
One of the most common fish in the world, the mackerel is closely related to the tuna and one of the pesce azzurro or blue fish, because of its unmistakably black-striped, bluish skin. The fatty flesh is very firm and rather delicate but, once caught, it deteriorates quickly so freshness is paramount for the enjoyment of this fish.
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