Mackerel

Mackerel – recipe ingredient

Mackerel (lat. Scomber) is a genus of fish of the mackerel family of the mackerel order. The maximum body length is 64 cm, the average is 30 cm. The body is spindle-shaped, covered with small cycloid scales. Mackerel is very widespread in cooking in many countries of the world. It can be salted, smoked, fried, stewed and boiled. Mackerel is a valuable commercial fish. Her meat is fat (up to 16.5% fat), rich in vitamin B12, without small bones, tender and tasty. Due to its fat content, mackerel can be baked without adding oil.

Fish stuffed with fennel – recipe with photo, Moroccan cuisine

Fish Stuffed with Fennel

Fish stuffed with fennel – a delicious dish of Moroccan cuisine, an interesting recipe for cooking fish.

Fish and Chips – recipe with photo, British cuisine

Fish and Chips

Fish and chips – a traditional English food recipe, in England this dish is very popular.

Fish kutap - recipe with photo, Armenian cuisine

Fish Kutap

Fish kutap in Armenia is made from trout, but you can cook from the fish you like best.

Fish curry - recipe with photo, Indian cuisine

Fish Curry

Fish curry is a traditional Indian dish, the most important thing in preparing this dish is to preserve the integrity of the fish.

Balik ekmek – recipe with photo, turkish cuisine

Balik Ekmek

Balik ekmek – this is a kind of Turkish fast food, a dish of Turkish cuisine made from bread and fish.