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.
Dry the mackerel fillets with kitchen paper, season the flesh with salt and add to the frying pan, skin-side down. Cook for 1 - 2 minutes, depending on the thickness of the fillet. Once the skin is crisp and golden, turn the fillet over and remove the pan from the heat. Leave the mackerel in the pan to cook through, for 30 seconds to 1 minute. Serve immediately. Mackerel, tomato and samphire salad.