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Author Topic: herring and mackeral atlantic verses pacific  (Read 2352 times)

Sandy

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herring and mackeral atlantic verses pacific
« on: June 10, 2006, 01:25:44 PM »
I have been given a couple of recipies that include herring and or mackeral. those are old scots recipies and therefore the species are from atlantic/northsea.
my question is what are the differances in the species ie: taste, texture, I'm looking at it from the cooking end of things .
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troutbreath

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Re: herring and mackeral atlantic verses pacific
« Reply #1 on: June 10, 2006, 04:35:00 PM »
Herring are lighter fleshed fish than macks which can have a bitter taste. I tried eating macks a few years ago when they invaded in numbers. Maybe the pacific macs are differeant than atlantic ones as I like canned mackeral salad from Europe. Our macks  are quite red inside with a greyish lateral line. Not the worst though, we did them and rock cod :) in beer batter so it was not fair to the macks in a taste test.
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another SLICE of dirty fish perhaps?