This incredibly successful family of fish covers a lot, but here, we’re focusing on the Blue Mackerel and the Tropical Mackerels, which have markedly different qualities.
The Blue Mackerel, found in cold waters, is a small, richly flavoured fish, with one of the highest natural levels of Omega-3. They are best grilled on the BBQ, with competingly punchy flavours.
The Tropical Mackerels, however, are much larger (up to and over 100 times larger), with a meatier, leaner flesh that is more appropriate for cutting into cutlets, with a less-edible skin. Of the Tropical Mackerels, the Spanish is considered the greatest, but in truth most people struggle to distinguish between the other species (such as Grey, School, and the Spotted) once they are cooked.