Mackerel or kembung is a common fish that is used for asam laksa. It can also be grilled.
A sleek silvery-blue fish with stripes on its back, which swims in large schools. Mackerel are related to the tunas.
mack-err-al Atlantic marine fish, Scomber scombrus, with a greenish-blue body, used for food.
flesh of very important usually small (to 18 in) fatty Atlantic fish
any of various fishes of the family Scombridae
A firm-fleshed oil-rich fish, usually sold whole. It can be grilled, fried, barbecued or poached and also suits being pickled, marinated, salted and smoked.
is a saltwater fish, related to tuna, with oily, rich-tasting, pale flesh. Mackerel fillets or steaks are available fresh or frozen. To test fish for doneness: Slit the fillet or steak at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For other types of fish, see anchovies, cod, flounder, halibut, lingcod, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.
The firm, dark flesh of the mackerel is fatty and rich with a strong, sweet flavor. The high fat content of the meat should not deter you--most of this is "good" fat rich in Omega-3 oils; only a trace amount is of the cholesterol variety. Mackerel is a scaleless fish; the skin is edible. It's a good idea to complement the rich, fatty meat with acidic ingredients like citrus- or tomato-based sauces or marinades. You can do almost anything with mackerel--the firm flesh broils, grills, bakes, poaches, and sautés nicely. It can also be minced and used as the base ingredient for Thai-style fish cakes. An oily fish, mackerel does not freeze well; it's best purchased fresh from the sea. Look for bright, iridescent skin (the fish tends to lose its shimmer soon after the catch--the extent to which the skin has faded should give you a sign of how long the fish has been sitting in the market). It should smell fresh and of the sea.
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They occur in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers.