Iâm Dick Bolles. This is my site, and itâs designed to be a complement and supplement to my book, What Color Is Your Parachute: A Practical Manual for Job-Hunters & Career-Changers, revised and rewritten each year, each new edition appearing in bookstores in mid-August. That would be the 2015 edition currently.
Once cooked the color is white, and the texture is soft, moist, and flaky. Like Spanish mackerel (see below), jack have a sweet, mild flavor. Jack mackerel is commonly canned. King mackerel (kingfish): Similar in taste to Atlantic and Pacific mackerel, king mackerel has a firm texture and a rich, savory flavor. Pacific mackerel (chub, blue): These are similar both in flavor and in texture to Boston mackerel.
Buying Tips. Quality mackerel is easy to recognize. Fresh mackerel never smells fishy, and the eyes should appear bright and clear, almost alive. The gills should be clean, and the skin moist and with tightly adhering, shiny scales.Fresh mackerel should be stiff; it shouldnât bend when you hold it by its head and tail.resh mackerel never smells fishy, and the eyes should appear bright and clear, almost alive. The gills should be clean, and the skin moist and with tightly adhering, shiny scales. Fresh mackerel should be stiff; it shouldnât bend when you hold it by its head and tail.