(The box says stickleback, but apparently this is a mistranslation.) This was my first try of horse mackerel. Firm meat the way I like it (though "fishiness" avoiders might not care for it; it has a strong fish flavor). Drier than regular mackerel. The "pickled sauce" tastes a lot like Espinaler. Fun and interesting to add a new fish to my RTG conservas chart 😆, but at $12, I think I'll just pour Espinaler on my favorite sardines or mackerel. 😉 Incidentally, when I googled horse mackerel to learn more about it (as I do the first time I try anything), I realized that it was aji, which I've often enjoyed as sashimi and freshly grilled. It's always interesting how different a fish will taste in various states of cooking (or not).
by Grouchy-Cat1584
3 Comments
Trachurus trachurus, which is in this tin, is distinct from Trachurus japonicus, the Japanese horse mackerel, and I think they actually taste quite different. I definitely find the Japanese fish to be more subtly flavored—or less fishy—than the Atlantic cousin.
It’s weirdly mislabeled, but their “stickle in pickle” is really tasty.
I had these last week. So good