The offer from the fishmongers at the Lagunero Municipal Market, which is considered one of the most complete in the region, includes fresh fish from the Canary banks and from islands such as La Gomera, El Hierro, Fuerteventura, or Lanzarote, as well as that caught in Tenerife, which is available daily in our fish market.
The great properties of fish on our table. Fish is primarily divided into two classes: white fish and blue fish. White fish has a very low fat content and is very easy to digest once cooked. The best way to prepare it is by boiling in water or steaming, or frying. Grilling or baking it is also very tasty. The name “blue fish” comes from the bluish-green colour of the back of these species. It is more difficult to digest than white fish, so it is recommended to cook it dry, that is, on the grill or in papillote, to reduce its fat content.
Today we bring you a delicious and traditional recipe for blue fish:
GRILLED MACKEREL
To make this grilled mackerel recipe, we need to buy some good pieces of fresh mackerel, a fish that has a high nutritional content. Mackerel is very rich in minerals such as potassium, sodium, phosphorus, and magnesium; in terms of vitamins, it is notable for B1, B2, and B3, along with many others in smaller amounts. Despite being a fish with a high fat content, it is recommended to include it in our diet. It is best to ask your fishmonger to prepare the mackerel by gutting it and removing the heads, but you can also do this yourself at home. Once we have the mackerel prepared at home, we clean them with very cold water.
Next, we’ll heat a good grill, which can be electric or over a fire. When cooking on the grill, we place the food on a metal surface that is at a very high temperature, aiming for even heat distribution across the grill. We drizzle very little oil over the grill, and when it is well heated, we place the mackerel on it, cooking first with the skin side down.
As soon as we place the mackerel on the grill, we sprinkle a bit of salt on top, as well as any herbs we think are suitable for this type of grilled fish. We put a piece of aluminium foil over the mackerel and let them cook for a few minutes.
It’s important to note that grilled mackerel is usually not cooked on the skinless side to preserve its flavour, so we should let them cook well covered with the aluminium foil. If you don’t have such foil, you can place them skin-side down and only leave them for a few seconds to cook lightly. We should check on the mackerel from time to time to ensure they don’t overcook; as soon as they are done, we remove them from the grill.
