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
Preparation:
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!
Author: Chef Martin Liz
