Advertisement
Sgombro
Mackerel
Appears in
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.
However, because the oils in its flesh are healthy and because it is cheap and widely available, it is among the most commonly eaten fish in Italy. There are many recipes for mackerel but the best way to cook them is the simplest, grilled fresh from the sea over charcoal. They are also often stewed with a fresh tomato sauce.
Become a Premium Member to access this page
- โ
- โ
- โ
- โ
- โ
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title