A brilliant color pattern distinguishes the mackerel (Atlantic or Boston mackerel) from all other fish. The upper half of the mackerel's body is iridescent blue-green with a vertical black, wavy band, and the lower half and belly are silvery white. The iridescence fades soon after the fish dies, but the color pattern remains. The mackerel's scales are small and smooth, giving a velvety feel to the skin. Atlantic mackerel average 14-18 inches long and 1-2 1/2 pounds and reach their prime when they are fattest, which is at the end of summer and during the fall.

This species inhabits both sides of the North Atlantic, and on the American side ranges from the Gulf of St. Lawrence to North Carolina. There are two major spawning groups, a southern group that spawn off the Mid-Atlantic Bight in April and May, and a northern group that spawns in the Gulf of St. Lawrence in June and July. Both groups winter off Nova Scotia. Like their relatives, the tunas, they are pelagic and travel in swift-moving schools of similar size fish.

Mackerel eat small finfish, squid, and pelagic crustaceans. They feed little over the winter and eat most after spawning. A 14-inch mackerel will weigh about 1 pound in the spring and 1 1/4 pounds in the fall. The Atlantic mackerel is an oily fish with a high percentage of the heart-healthy omega-3 fatty acids (approximately 1.3 mg per 3.5 ounces cooked).

Culinary Description

The Atlantic mackerel is actually a diner's delight, but is often ignored due to its oil content. This is a shame because the omega-3 fatty acid it contains is not a harmful fat.

The oily texture can easily be overcome by the introduction of acid when the fish is cooked. Use the same philosophy you use when cooking game or pork. Tomato is most commonly used, but most fresh fruits blend with mackerel just as well.

Mackerel can be baked or broiled with great success. But the barbecue grill is a good way to cook it, and it gives the mackerel a distinctive flavor.

Cut the mackerel into inch-thick steaks and marinate them in fresh orange juice with a sprig of fresh basil. Lightly season and grill. Fresh orange segments and sliced red onions can be used as a garnish.

And for a great start to the new year try out this New Year's Day Fish recipe using mackerel.

New Year's Day Fish

• 4 tablespoons butter or margarine
• 2 pounds mackerel fillets, cut into serving pieces
• 2 tablespoons lemon juice
• 2 medium onions, sliced and separated into rings
• 1/2 teaspoon salt
• 3 tablespoons tomato paste
• 1 tablespoon beer
• 1 teaspoon horseradish
• 2 medium dill pickles, cut into thin wedges

Preheat oven to 375 F.  

Butter baking dish or casserole large enough to hold fish in a single layer.  On waxed paper, spread fillets and sprinkle with lemon juice and salt.  Let fillets marinate for 10 minutes.  Melt 2 tablespoons butter over moderate heat.  Saute onion rings in butter for about 5 minutes until soft and transparent.  Arrange fillets in baking dish.  Beat tomato paste, beer, and horseradish together in a bowl.  Spread mixture evenly over the fillets and scatter onion rings and pickle wedges on top.  Cut remaining butter into small pieces and dot fish.  Bake about 15 minutes until fish flakes easily.  Serve at once.

Preparation Time:  45 minutes.  Makes 4 servings.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.

Can I freeze shucked oysters?  How about oysters in the shell?

Mmmmm......! What better way be to overcome the winter blahs then to pull some oysters out of your freezer for a delicious oyster chowder?  During the fall months, oysters become more plentiful, so the prices will drop.  You can take advantage of this and buy some extra to freeze.  Shucked shellfish such as oysters, clams, or mussels can be frozen in rigid, air tight plastic containers.  Be sure the meats are covered with their liquor (liquid found inside the shell) and that there is at least 1/2 inch of space between the liquid and the container lid to allow for expansion.  If there is not enough liquor to cover the oyster meats, add a little water.  Shellfish frozen this way may be stored for three to four months.
Oysters may be frozen in their shells.  In fact, this is a great way to facilitate shucking oysters.  But keep in mind how much extra space the shell will take up in the freezer.  It is also wise to scrub the shell of excess mud and grit to avoid a drippy mess when you defrost the oysters.  Be sure to cook thawed oysters right away because freezing kills the oyster.   

Find some great oyster chowder recipes here.  Or if you're looking for a way to incorporate oysters into your holiday meal how about trying this oyster stuffing?   

Oyster Stuffing

• 1 pint oysters
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 4 tablespoons butter
• 4 cups day-old bread cubes
• 1 tablespoon parsley, chopped
• 1/8 teaspoon poultry seasoning
• 1/8 teaspoon pepper           

Drain oysters, saving liquor, and chop.  Cook celery and onion in butter until tender.  Combine oysters, cooked vegetables, bread cubes, and seasonings, and mix thoroughly.  If stuffing seems dry, moisten with oyster liquor.  Makes enough for a four-pound chicken.

    For 10-15 lb. turkey  . . . . . .   3 times above recipe
    For 16-20 lb. turkey  . . . . . .   4 times above recipe
    For 21-25 lb. turkey  . . . . . .   5 times above recipe

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.

The meat of blue crabs has a rich, sweet, succulent, and buttery flavor. The body meat is delicately flavored, while the claw meat is nutty. Blue crabs are also sold in their soft-shell state, which offers the same rich-tasting crab meat along with the slightly crunchy texture of the shell.  When cooking blue crabs, it is critical that the crab meat reaches an internal temperature of 70 C (158 F) for at least one minute to ensure the destruction of bacteria. For safety, steam crabs for 25 to 30 minutes or boil them for approximately 15 minutes. Either method is effective.

Of course, you may also buy crab meat already cooked and picked. It's typically sold in half or one-pound containers in three forms - lump, backfin, and special. The special crab meat is the least expensive and is ideal for making crab cakes. Nutritionally, a 3-ounce portion of fresh, cooked crab meat offers 93 calories, 1.1 grams of fat, 83 milligrams of cholesterol, and 19 grams of protein.  Pasteurized crab meat can be refrigerated for up to six months before opening; use it within three to five days after opening.  Follow the "use by" dates on the package.

Fresh crab meat should be stored on ice or in the coldest part of your refrigerator and used within two days. Pasteurized crab meat has been hermetically sealed in a can. It can be stored for several months in the coldest part of your refrigerator. Use canned crab meat as you would fresh crab meat and use within two days of opening.

Mid-Atlantic waters offer many types of fishing, but blue crab probably receives the most attention. Whether on a yacht or dinghy, a pier or mud bank, the sight of a string tied to a chicken neck or fish head is a common sight in the coastal zone.  Blue crabs are invertebrates belonging to the largest group, or phylum, of animals called Arthropoda, or joint-legged animals. More specifically, they are decapod crustaceans, meaning they are arthropods with 10 legs and a hard shell. Scientists know the blue crab as Callinectes sapidus, which is quite descriptive since Callinectes means beautiful swimmer and sapidus means savory.

Blue crabs have a varied diet but are most often thought of as scavengers that feed on a variety of dead animals. Decaying animals produce odors that the crab detects and locates with its extremely sensitive antennae. Actually, blue crabs prefer live or fresh food over decaying matter. At night, they can be seen swimming around lighted piers preying on bait fish and smaller blue crabs. Crabs will also lie motionless on the bottom waiting for an unsuspecting passerby. Clam, oyster, and mussel beds are often feeding areas for blue crabs. Biologists have estimated that an adult blue crab may eat over 1,200 juvenile clams a day. Salt-marsh cord grass (Spartina), eelgrass (Zostera), sea lettuce (Ulva), and other plants are also part of the blue crab's diet.

The first Sunday in October we hold an open house at the College of Marine and Earth Studies called Coast Day.  There are many entertaining, education and tasty activities that occur on this day.  One of our most popular events is the Coast Day Crab Cake Cook-off.  To see this year's winning recipe and learn more about the event visit our website.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.

• Use a shallow microwaveable dish to allow the seafood maximum exposure to the microwaves.  Arrange the fish or shellfish in a single layer, overlapping fillets only to even out thickness and cover the dish with plastic wrap.  Be sure to vent by turning back one corner to allow steam to escape.
• Shield the head and tail of a whole fish with minimal amounts of aluminum foil to prevent these areas from excessive drying.  Score skin on the side of the fish to prevent it from bursting.  If you plan to stuff the fish, make sure the temperature of the fish and the stuffing are the same.
• Arrange fillets or large shrimp with the thicker portion pointing toward the outside of the dish.  Rolling fillets, especially thinner ones, allows them to microwave more easily than flat fillets.
• Allow three minutes per pound of boneless fish cooked on high as a guide.  Allow two to three minutes per pound of thawed shellfish on high or 100% power.  Rotate the dish and stir shellfish half-way through the cooking time.  Allow to stand one-third the cooking time.  If you make a sauce to cover the fish, there is no need to cover the dish.  Additional steam may make the sauce watery.
• Handle fish as little as possible to avoid breakage.
• Be careful not to overcook.  When done, seafood will have lost its translucency and just turned opaque or white.
• To cook clams, mussels, or oysters in the shell, place them in a single layer in a shallow dish, placing the hinged edge so it faces the outside of the dish.  Cover with plastic wrap, turning back one corner to allow steam to escape and cook on high for two to three minutes.  Check and remove pieces as they open and continue microwaving until all have opened.
• When shellfish is prepared with a sauce, cook the sauce first, and then add the uncooked shellfish to it and complete cooking.  Otherwise, you may overcook the shellfish.
• Large shellfish such as lobster or several crabs require a vented cover and the addition of water to generate steam for cooking, while small shellfish steam without additional liquid in a dish covered with plastic wrap and a corner turned back for venting.  Also, a moist paper can be used in place of plastic wrap to cover fish or shellfish in the microwave oven.  
  

Try out these great recipes to microwave seafood and create a tasty, quick meal... 

Tilapia Fillets

• 2 tablespoons margarine
• 1 teaspoon basil
• 1 tablespoon lime juice
• 1 pound flounder fillets

Preparation Time: 20 minutes. Makes 2-3 servings.

Microwave Cooking Instructions: Melt margarine on high for 1 minute. Stir in basil and lime juice. Coat tilapia with mixture. Cover, vent, and microwave on high for 3-5 minutes.

In a medium-sized fry pan, melt margarine. Stir in basil and lime juice. Coat tilapia with mixture. Cook in fry pan on medium heat for 3-5 minutes per side until fish is opaque throughout.

Shellfish Scampi

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tomato, peeled, seeded and finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1/2 to 3/4 pound large, raw shrimp, peeled and deveined with tail intact
• 1/2 pound firm scallops
• 1 dozen debearded mussels or littleneck clams, scrubbed, or half of each

Preparation time: 30 minutes. Makes 4 servings.

Microwave cooking instructions: Combine oil and garlic in 8x8x2-inch dish. Cover with plastic wrap and microwave on high 1 minute, 30 seconds. Add tomato, lemon juice, parsley, oregano, pepper, and salt; mix well. Add seafood and toss to coat evenly. Arrange seafood in single layer; cover with plastic wrap and vent on corner for steam to escape. Microwave on high 3 minutes; stir. Microwave 2 minutes longer. Let stand, covered, 2 minutes, or until shrimp is opaque, shells open, and scallops turn opaque.

Heat oil in a 12-inch fry pan that has a (tight-fitting) lid. Add garlic and sauté 3-5 minutes until soft, not browned. Add tomato, lemon juice, parsley, oregano, pepper, and salt; mix well. Add seafood and toss to coat evenly. Arrange seafood in a single layer; cover and cook on medium heat approximately 10-12 minutes until shrimp and scallops are opaque, and shells open. Serve in shallow bowls with crusty French bread and a garden salad.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.