Why chefs love mackerel icefish: The boneless, omega-rich fish gem

The advantage of mackerel icefish is that it is boneless, and its spine easily separates from the meat. Because of this, it is an excellent choice for the diets of children and seniors, as well as for people who avoid fish due to the fear of choking on bones. However, this is not the only reason why mackerel icefish is worth choosing.

Mackerel icefish often appears on the menus of seaside fish fry shops; however, it should be noted that it is not caught in the Baltic Sea. Mackerel icefish lives in the southern Atlantic and Pacific Oceans in subantarctic waters. It lives at depths of up to 2,297 feet near the bottom. Currently, Chile is the main country fishing this species, while Spain sells most of the fish in Europe.

Previously, mackerel icefish were fished on a large scale, but over time, the quantities caught were reduced. Due to the limited supply, the price of the fish has risen. It is most commonly sold in frozen and processed fish products, though occasionally, you may find fresh whole fish. The price of mackerel icefish reaches approximately $13 per pound.

Mackerel icefish is characterized by a high content of polyunsaturated omega-3 and omega-6 fatty acids. It is also low in calories—100 grams of mackerel icefish provides only 42 kcal. Its high protein and low fat content are additional reasons to choose this fish. It should also be mentioned that mackerel icefish is a valuable source of vitamin D, zinc, calcium, and iron.

Mackerel icefish is one of the tastiest and cleanest fish in the world. It has juicy, tasty meat free of bones, and its spine easily separates from the fillet. Therefore, it is a good addition to the diet of people who do not eat fish for fear of choking on a bone, as well as children and seniors. Mackerel icefish is also easy to prepare. Due to its delicate meat and unique taste, it is recommended to bake Mackerel icefish with just a touch of salt, lemon juice, and fresh herbs. The fish can also be fried after being dredged in flour.

Ingredients:

• 1.1 pounds of mackerel icefish,
• one lemon,
• 2 tablespoons of flour,
• 2 tablespoons of clarified butter,
• salt, pepper,
• olive oil,
• chopped parsley.

Preparation:

1. Season the mackerel icefish fillets with salt and pepper, then dredge in flour and fry in olive oil.
2. After 3 minutes of frying, add the butter. Fry until the fish achieves a golden color.
3. Sprinkle the finished dish with parsley and serve with lemon wedges.