I buy smoked mackerel only with my head, and no other. I'll tell you now why you need to choose just this one. Do you take it with your head or without?
In general, I did not think before: well, mackerel and mackerel, the main thing is that it is fat, then it will be delicious. Especially with boiled potatoes and bread. Mmmm... Delight! I thought that headless mackerel was for the convenience of buyers, because the head is a waste, it was already cut off for us.
But recently I have been choosing only with my head. Because I learned that mackerel, which is without a head, is already a spoiled fish.
As you know, the fish starts to rot from the head. And if the mackerel is just beginning to deteriorate, then do not throw it away! Cut off the head, gut - and smoke. Thus, the sellers "save" the fish and themselves from losses.
I didn’t come up with it. This was told by an acquaintance of her husband, who smokes fish for sale.
And what's interesting is that fish without a head and gutted are sold more expensive. The markup is allegedly made for gutting the mackerel and removing its head. Although in fact they cut off the head for a completely different reason.
I'm not saying that all the headless mackerel that is on store shelves had a rotten head before it was smoked. But the risk of buying a fish whose head is already rotten is quite large.
Write in the comments what kind of smoked mackerel do you buy? With or without a head? What do you pay attention to when buying? Or maybe you buy fresh and smoke it yourself?
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