Another favourite that is usually mistreated by the filleters is 鲭鱼 (qīng yú), Scomberomorus sinensis(?), (Chinese?) Mackerel. I am questioning the precise name as there are so many possibilities, mackerel not being a single species but a large number of vaguely related fish sharing certain characteristics.
Being relatively near the sea, I get this one locally caught and landed at Beihai on the Tonkin Gulf, near the border with Vietnam. It is sold both fresh and flash frozen at sea. Some is dried.1
Salted, dried mackerel
Mackerel is notorious for the rapidity of its spoiling after being caught and unless refrigerated or frozen correctly, should only be eaten on the day it’s landed. It’s still not a particularly popular fish in China, but can be found. I always buy it when I see it. But I’m guessing the lack of popularity could be linked to its reputation for rapid decay. Even Norway with a population of around 5 million eats more mackerel than China’s 1.4 billion.
This doesn’t mean mackerel isn’t caught though. Chinese, Japanese and Spanish mackerel are all landed and frozen for export. It is also canned and sold like sardines, usually in a tomato sauce.
Mackerel Steak
When sold frozen, it is usually in the form of steaks, again cut cross-sectionally rather than laterally. I always try to get the whole fish and do the job myself.
That's better!
Being a naturally oily fish, it is nearly always shallow fried. I have used it happily in a version of kedgeree and even made ‘mack and chips’! I’ve ‘breaded’ fillets with oatmeal and fried it to be served with a salad.
Mackerel and chips
Mackerel Kedgeree
I’ve never tried it, but I can’t see it working well being steamed, China’s favourite way of dealing with fish.
