{"id":4008,"date":"2015-04-21T23:39:14","date_gmt":"2015-04-21T23:39:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4008"},"modified":"2015-04-21T23:39:14","modified_gmt":"2015-04-21T23:39:14","slug":"grilled-mackerel-tomato-salsa-kale-and-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4008","title":{"rendered":"grilled mackerel, tomato salsa; kale and collards"},"content":{"rendered":"

\"Boston_mackerel_fillets\"<\/a><\/p>\n

Mackerel, Spanish or\u00a0Boston mackerel, is\u00a0one of the most beautiful fish in the sea [here, some fillets in full sunlight<\/a>], whether whole or filleted, and one of the most\u00a0delicious. It’s a pity so many people avoid it because of the adjective “oily’ that is\u00a0so casually attached to it, generally with\u00a0a negative connotation. \u00a0But it’s precisely the full flavor and, yes, the oiliness<\/em> of mackerel and other non-whitefish, like\u00a0salmon, trout, and tuna (as well as the smaller species, such as anchovies, herring, and sardines), that is prized by others, including myself. \u00a0Of course there’s also the health factor, but most people don’t actually eat food counsel.<\/p>\n

The secret for enjoying mackerel, or any oily fish, is the same as for any other food is finding the right recipe. \u00a0This is just one, and it’s very simple.<\/p>\n

\"mackerel_tomato_kale\"<\/a><\/p>\n