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By Python (Peter Rühr) (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons
Atlantic Mackerel
Alternative Names: Norwegian Mackerel, Boston Mackerel
Monterey Bay Recommendation: All types of mackerel are best choice or good alternative.
Uses in Cooking: Sashimi (saba), deep fried, baked. The soft flesh sticks to many types of cookware so does not do well sauteed or grilled.
Similar Fish: King mackerel, wahoo, bonito
Description: The meat of this fish is soft and chewy with a grey to brown color when cooked. The flavor is strong and oily which may be a struggle for some, but when done correctly it tastes like a pure essence of the sea.
Fun Facts: Atlantic mackerel generally separate from large schools to eat on their own, but when feeding on plankton, they group tightly together and open their mouths wide open which makes them almost like a big net travelling through the water.