Mackerel is a popular and beloved seafood choice in Vietnam due to its unique flavor and high nutritional value. With its white, sweet, and protein-rich meat, mackerel is a versatile ingredient used in a variety of delicious dishes, such as mackerel in tomato sauce, braised mackerel, grilled mackerel, and crispy fried mackerel.
Tips for Choosing Fresh Mackerel
To create the perfect mackerel dish, it’s essential to start with fresh and delicious fish. The following tips will help you select the best mackerel.
Observe the Color and Scales
One of the simplest ways to identify fresh mackerel is by observing its color and scales. Fresh mackerel will have a bright, shiny appearance, with intact and non-shedding scales. The scales should be firmly attached to the body, without any scratches or signs of coming off.
The color of fresh mackerel is typically a bright silver with a slight greenish or dark stripe along the back, which is characteristic of this species. If the fish appears dull or dark, it’s an indication that it’s no longer fresh.
Tip for choosing fresh mackerel: Look for a bright silver color with a slight greenish or dark stripe along the back. (Photo: Happynest)
Check the Eyes
The eyes of fresh mackerel will be clear and transparent, without any cloudiness or white film. The eyes should be intact and not sunken. If the eyes appear cloudy, bulging, or sunken, it’s a sign that the fish is old and no longer fresh.
Smell Test
One of the easiest tips for choosing fresh mackerel is the smell test. Fresh mackerel will have a distinctive sea breeze aroma without any unpleasant odors. If the fish emits a putrid, sour, or chemical smell, it’s best to avoid purchasing it as it may be spoiled or no longer fresh.
Test the Firmness of the Body
Fresh mackerel will have a firm and resilient body. When you press your finger into the flesh, the indentation should quickly bounce back without leaving a mark. If the fish feels soft, easily malleable, or lacks elasticity, it’s not fresh.
Additionally, pay attention to the moisture level of the body. Fresh mackerel will have a glossy, moist skin without any signs of dryness or dehydration. If the skin appears wrinkled or rough, it’s an indication that the fish is not fresh.
Examine the Gills
When choosing mackerel, look for bright red gills that are firmly attached to the fish, without any sliminess or discoloration. If the gills appear dark, black, or coated with mucus, it’s a sign that the fish is old and no longer fresh. Gills that emit a foul odor or have an unusual smell are also an indication of spoilage.
Observe the Belly
The belly of fresh mackerel will be flat, without any signs of swelling or cracking. The anus of fresh mackerel is tucked deep inside and has a pale white color, with a flat belly. If you notice a swollen belly, a reddish or purplish anus protruding outward, or any other abnormalities, it’s an indication that the fish has spoiled, possibly due to improper handling or prolonged storage.
How to Make Mackerel in Tomato Sauce
Recipe for Mackerel in Tomato Sauce. (Photo: Cuisines)
Ingredients for Mackerel in Tomato Sauce:
– 500g mackerel
– 3-4 tomatoes
– Shallots, garlic, ginger, tomato paste, chili paste, fresh chili, scallions.
– Fish sauce, sugar, seasoning powder, soy sauce, pepper…
Clean the mackerel, leaving it whole, and rinse it with diluted salt water or vinegar water to remove any fishy smell. Then, rinse it again with clean water. Peel and dice the tomatoes.
Finely chop the shallots, garlic, and chili. Slice the fresh chili.
Marinate the mackerel with 2 tablespoons of fish sauce, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of seasoning powder, 1 teaspoon of soy sauce, 1/2 teaspoon of sugar, and some chopped shallots and garlic. Wear gloves and rub the marinade evenly over the fish. Let it marinate for 20 minutes to absorb the flavors.
Heat a non-stick pan over medium heat and add cooking oil. Fry the mackerel briefly to firm up the flesh. There’s no need to fry it thoroughly.
Make the Tomato Sauce: In a pot, sauté the shallots until fragrant, then add the prepared tomatoes and cook until softened. Stir in the tomato paste and chili paste. Season with fish sauce, seasoning powder, sugar, and soy sauce to taste.
Use a clay pot or a thick-bottomed pot, and arrange the fried mackerel in the pot. Pour the tomato sauce over the fish. Turn on the heat and cook over high heat for a few minutes to bring it to a boil, then reduce the heat to low and simmer for about 20-30 minutes. When the sauce thickens and the fish absorbs the flavors, adjust the seasoning to your preference.
Turn off the heat and sprinkle the dish with chopped scallions and ground pepper. Mackerel in tomato sauce goes well with hot steamed rice.
According to VTC News
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