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.
My husband likes to eat healthy. I talked about it a little when I made mackerel in my Holy Mackerel! post. Aji is a type of mackerel--Spanish mackerel, and mirin-boshi means it's saturated in mirin--sweet cooking sake. This is my husband's idea of a great meal. All I really have to cook is rice--and then I send him outside to grill the fish! I bought this package at Marukai Market. You can most likely find something like it at any Asian grocery store. What you're looking for is Aji (that's Spanish mackerel) Mirin-Boshi.