Mackerel icefish: The boneless wonder of the fish world now

Mackerel icefish is prized for its exceptionally juicy meat and unique taste. It is one of the tastiest and cleanest fish in the world, making it well-known among chefs.

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 children's and seniors' diets and for people who avoid fish due to the fear of choking on bones. However, this is not the only reason for choosing mackerel icefish.

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 live in subantarctic waters in the southern Atlantic and Pacific Oceans, at depths of up to 700 metres near the bottom. 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 the quantities caught were reduced over time. 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 £21 per kilogramme.

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

Mackerel icefish is one of the tastiest and cleanest fish in the world. It has juicy, tasty, meat-free 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 dredging in flour.

Ingredients:

• 500 grammes 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 colour.
3. Sprinkle the finished dish with parsley and serve with lemon wedges.