Cero: The Best of the Mackerels
Along with the snowbirds and the cool weather come the skipjacks and the mackerel.
The king mackerel season opens and the annual king mackerel tournament brings a crowd. Sport fishermen give it all they’ve got to bring in the best catch of all.
There are many types of mackerel but the best is the cero mackerel. The cero mackerel isn’t the biggest of the mackerels but by far the tastiest. It is a sushi grade fish that is best served as sashimi and makes an amazing ceviche. It is a true delicacy of the Key West and the Florida Keys and often under appreciated.
My favorite way to enjoy cero mackerel is in sashimi form with a twist! Using local flavors and some Key West flair! Fresh slice the cero paper thin and eat with a key lime grain mustard vinaigrette. Slice, dip and enjoy.
Key Lime Grain Mustard Vinaigrette
- 1 minced shallot
- 2 tablespoons grain mustard
- ½ cup fresh squeezed key lime juice
- ½ cup extra virgin olive oil
- Sea salt to taste
- Fresh ground black pepper to taste
Add shallots, grain mustard, and key lime juice to mixing bowl. Stir with whisk and slowly add extra virgin olive oil until blended. Finish by seasoning your vinaigrette to taste with sea salt and fresh ground black pepper. Serve with your fresh catch and enjoy!
Chef Martin Liz
Culinary Author, and Chef, Martin Liz is a 3rd generation native, Key West Conch. He is classically, French trained and specializes in Key West's fresh seafood. Spearheading the 'Ocean To Table' movement, Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna. His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West. Famous for his "Caja China" (Cuban, China Box) Pig Roast, Key West-Fresh Paella, Island Style Smoke and a passion for upscale, Beach Barbecue with indigenous wood flavors, Chef Martin's mission is to bring back the traditional flavors of Key West, that have been lost in time. Chef Martin is also an accomplished, "Gastronomical' Columnist and Published Author, who has been featured in many TV shows, magazines and periodicals including HGTV and Travel Channel's 'Bizarre Foods America', to name a few. He has also conducted seminars, educating guests on the thing he knows best - Conch Cuisine and Culture, at the Atlanta, and Key West Food and Wine Festivals. His culinary accomplishments have landed him, working alongside such well known, chefs as Top Chef Judge, Michael Shwartz, Culinary Author and Chef, Kevin Graham and Norman Van Aken. Chef Martin Liz is currently focusing on a few key, consulting projects, and enjoying keeping Key West Conch Cuisine and Culture alive, through private parties, classes and educational seminars. Chef Martin is available at 305.896.2087 or firstname.lastname@example.org
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