SCOMBER SCOMBRUS - Atlantic Mackerel

The year flashes before our eyes and another round of impossible resolutions invade our thoughts. I'm gonna work less than 80 hours a week, I'm gonna stop eating lemon merengue bon-bons at 4am,  I'm gonna stop biting my co-workers when they piss me off... 

Strive to be more like Peg Bundy in 2012.

These are impossible resolutions! Get over it and resolve to accomplish something you can really stick with this year:

Include more sustainable seafood species in your menu.

SO, what fishery is local, in season and not desecrating the environment?

THE EASTERN ATLANTIC MACKEREL FISHERY OF COURSE!

 They shine like silver and are stiff as a board when they are fresh. 

Not only are the Atlantic Mackerels NOT being overfished, their population estimates are currently 267% OVER target level. For those of you who suck at math, allow me to clarify: That is A SHITLOAD!

According to my calculations, it's a shitload.

These incredible Mackerels are usually caught with mid-water trawl gear. The nets used to harvest macks do not touch the ocean floor and hence are not MURDER-Y to beloved underwater habitats that many other fish species call home. 

Boston Macks are cheap and easy, making them Fish-Babe approved. You can serve 'em raw or cook 'em whole (about 3-4 macks per #). 

If you get bored, put these suckers into your pipe and smoke 'em! 

Literally. Smoke the Mackerel, it's delicious.

Smoke Mack with your Mother.

Boston Mackerels are absurdly high in omega-3's, they also contain so much vitamin B12 it's stupid.

Mackerels provide us with significant levels of Phosphatidylserine, a wicked important brain food that can have positive effects on both ADHD and Alzheimers patients. I should take my own advice and eat more macky-mack...NOW WHERE WAS I?

Oh yeah, Mackerels... Now buy 'em and fry 'em. 

Good luck and may the cash flow like the beer in 2012!

HAPPY NEW YEAR!

Hawaiian Blue Prawns, Spanish Mackerel12/07/10

Hawaiian Blue Prawns - A Luau in your mouth!

Winter isn't even officially here yet and already you snivel and whine about the chilly drafts: Booooo, It is so unfair. How am I supposed to work when it is this cold out? What if it snows?! How do you expect me to wear my favorite outfits in this Arctic climate!

Me thinks ye should quit yer bellyachin' and say Aloha to HAWAIIAN BLUE PRAWNS!

These crustaceans are raised using environmentally-friendly methods in huge sea water lagoons. Nearby mangrove forests provide a natural filtration system for the farm. The animals contain no antibiotics, no hormones and no by-products of land animals. When harvested, the animals are individually quick frozen (IQF) head and shell on. Ten count to a lb, they can be served cooked or raw.

Well pass the Poi and send me a flaming pinapple Kon-Tiki with an extra shot of guava essence and a mini-umbrella on top!

Here's a hot tip: Create a classy and timeless tropical atmosphere for your clientele by serving flaming blue cocktails out of large and exotic fruit rinds, accompanied by whole Hawaiian blue prawns on the grill, of course.

Beware, the prawns are known to excite and ignite even the most hypothermic icicle of a customer. I recommend keeping a fire extinguisher within close range.

Grass skirt and Polynesian coconuts sold separately.

Smack, Sp-mack, SPANISH MACKEREL - I know exactly what you're talking about, and it is available consistently.

Wild, east coast and NOT over-fished: What more can you ask for? These fast swimming macks are smarter than I am. They head south for the winter to reach warmer currents. As they make their way from the Carolinas down towards Florida to feed upon their primary food source, baitfish, some may even be caught in a live filming of"Mackerels gone Wild: Daytona Beach".

Although the gorgeous, high-quality macks we bring in range around 4-5 lbs each, the largest Spanish Mackerel ever recorded was a whopping 13 pounder. Holy Mackerel! Bad joke, sorry.

Mackerel swim in large packs that are known to appear in a fishing spot one day and then disappear without a trace, frustrating anglers and commercial fishermen until they spontaneously combust.

Did you know? Canned mackerel also known as "mack" is used as a common currency in prisons since around 2004. Enlighten yourself with the interesting article below.

 http://online.wsj.com/article/SB122290720439096481.html