Everyone eats mackerel, but these two types of mackerel are the best.

Identify mackerel

Mackerel is a small fish, no more than 40cm long. The body is slightly round with 4 fins evenly distributed on both the back and belly (2 above, 2 below). Mackerel is abundant in the North Central Coast, of which the elongated mackerel - also known as banana mackerel is very abundant, with a lot of meat, often used by local people to make fish sauce, creating a rich, aromatic mackerel fish sauce.

Up to now, people have found 12 different types of mackerel all over the world. In Vietnam, the most common ones are: mackerel, oyster mackerel, banana mackerel and pipe mackerel.

Types of mackerel

Mackerel

The mackerel (also known as round mackerel) is called round mackerel because its body is more bulging and larger than other mackerel species in Vietnam. The average length of the fish is about 30 cm.

The back of the round mackerel will have green stripes and the belly will be white. And because of these characteristics, the mackerel is often confused with the saba fish.

Mackerel is most suitable and delicious when cooked in braised, fried, grilled or steamed dishes, especially braised with star fruit, creating a slightly sour and slightly spicy taste that is very delicious and goes well with rice.

Mackerel meat is very firm, fragrant, rich, sweet and somewhat similar to tuna. In addition, the fish has very few bones, only a strip of backbone and small strips of bone on the edge of the fins and belly, so it is very convenient to remove when eating.

Mackerel

Mackerel is small, slender, long but has soft bones so it is easy to eat. According to nutritionists, mackerel and other types of mackerel are rich in protein and minerals such as calcium, phosphorus, potassium and vitamins such as vitamin A, vitamin D, vitamin B12 and vitamin C.

Mackerel is suitable for braising with pepper, frying, grilling, steaming with onions, tomato sauce, steaming and wrapping in rice paper... very delicious.

The two types of mackerel and flower mackerel when used for braising and steaming are considered the most delicious of all mackerel types. Of which, flower mackerel is suitable for braising with pepper, frying, grilling, steaming with onions, tomato sauce, steaming and rolling in rice paper... all very delicious. Flower mackerel is suitable and most delicious when preparing braised, fried, grilled or steamed dishes, especially the dish braised with star fruit, creating a slightly sour, slightly spicy taste that is very delicious and goes well with rice.

Customers who buy fresh mackerel and mackerel just need to defrost in the refrigerator or cold water for about 15 minutes, rinse with clean water and then comfortably prepare delicious dishes.

Mackerel (smooth mackerel/ oblong mackerel/ flower mackerel)

Banana mackerel is also known as smooth mackerel, oblong mackerel or flower mackerel. In Vietnam, smooth mackerel is often exploited mainly in Ly Son and Binh Son island districts (Quang Ngai) and many coastal areas in the Central, Eastern and Western regions of the South.

Banana fish is a type of fish commonly used to make fish sauce.

It is called banana mackerel or smooth because the fish has a relatively slender and long appearance (18 - 35 cm). About 30 vertebrae and very few bones. The scaly skin near the fins is blue-gray, the scaly skin on the belly is white. After harvesting, smooth mackerel is often processed into canned mackerel or fish sauce.

Mackerel

Mackerel (mackerel) is also known as mackerel because this fish has many fins. On the back there will be 2 fins, the first strip is quite hard and the second strip is softer and longer. Mackerel also has a strip of golden scales running along the body. In addition, when touching the tail, it will feel quite hard and also has a slightly golden color.

In terms of deliciousness, the clam meat cannot compare to banana or cotton. The meat of the clam meat will be a bit tough and not as fatty and rich as other types of clam.

Mackerel

However, the size of the mackerel is not as small as the banana mackerel, so it is still suitable for braising, frying or steaming. In addition, the bones of the mackerel can be removed quickly and easily, so it is often used as an ingredient to make canned mackerel, fish cakes, etc.

Red tail mackerel (red tail mackerel)

Red-tailed mackerel (also known as sky mackerel, roe mackerel) is often exploited in some central coastal areas. They live around coral reefs at a depth of 150 - 300 meters.

Redtail mackerel

The red-tailed mackerel has a body length of 30 - 45 cm, forming a diamond shape quite similar to the cotton mackerel. There are many fins on the back and around the body. The entire fin is orange and the tail is red. The meat of the red-tailed mackerel is quite delicious, fragrant and fatty, so it is also very popular in the meals of Vietnamese families.

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Source: https://giadinh.suckhoedoisong.vn/ca-nuc-ai-cung-an-nhung-2-loai-ca-nuc-nay-dem-kho-hap-moi-la-ngon-nhat-1722406141555395.htm