¿Qué es Mackerel Fillet?
A fatty, oily saltwater fish fillet, rich in omega-3 fatty acids, known for its robust flavor and firm, flaky texture.
¿A qué sabe Mackerel Fillet?
Mackerel Fillet tiene un sabor umami, salty, rich, oily, slightly briny con aromas briny, ocean-like, slightly gamey.
- Taste
- Umami, Salty, Rich, Oily, Slightly Briny
- Texture
- Firm, Flaky, Moist, Oily
- Aroma
- Briny, Ocean-like, Slightly Gamey
- Acidity
- Low
Technical Metrics
Información Nutricional
Per 85g (3 oz) Calories189 kcal
Total Fat11.9 g
Saturated Fat2.8 g
Trans Fat0 g
Cholesterol75 mg
Protein18.6 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium15 mg
Iron1.1 mg
Potassium360 mg
El Secreto del Chef
Scoring the skin before pan-frying or grilling helps render fat and achieve a crispy skin.
Sustitutos y Proporciones de Mackerel Fillet
El mejor sustituto para Mackerel Fillet es Sardine, usado en una proporción de 1:1. Similar oily fish, rich in omega-3, good for grilling or canning.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Sardine Mejor | 1:1 | Similar oily fish, rich in omega-3, good for grilling or canning. |
| Herring | 1:1 | Another fatty fish with a robust flavor, suitable for various cooking methods. |
| Salmon | 1:1 | Less intense flavor but similar fatty texture, widely available. |
| Canned Tuna | 1:1 | For convenience in salads or sandwiches, though texture and freshness differ. |
Cómo Elegir y Almacenar Mackerel Fillet
- Look for firm, shiny fillets with no strong odor.
- Opt for sustainably sourced.
¿Con Qué Combina Bien Mackerel Fillet?
- Lemon
- dill
- capers
- potatoes
- tomatoes
- horseradish
- hard cheeses.
Preguntas frecuentes
¿A qué sabe Mackerel Fillet?
Umami, Salty, Rich, Oily, Slightly Briny Briny, Ocean-like, Slightly Gamey
¿Cuál es un buen sustituto para Mackerel Fillet?
El mejor sustituto es Sardine (1:1). Similar oily fish, rich in omega-3, good for grilling or canning.
¿Cómo eliges y almacenas Mackerel Fillet?
Look for firm, shiny fillets with no strong odor. Opt for sustainably sourced.