The phrase “holy mackerel” was first heard in the early 19th century, thought of as a euphemism for the expletive “Holy Mother”. Mackerel was a nickname for Catholics because they ate fish on Fridays, a tradition traced back to the Babylonian celebration of Freya. Another suggestion is the 17th century practice of selling mackerel on Sundays because its quality deteriorates rapidly, so it was known as a holy fish.
Fresh out of the water, they’re prized for their rich, firm flesh and deep umami-rich sea flavor with a succulent, juicy texture. Dark fish like mackerel tend to be loaded with healthy fatty acids and omega-3s. Atlantic Mackerel, aka Boston Mackerel, are a fast-growing, highly migratory fish, with populations reported at 257% above target level. They are quickly becoming a chef’s favorite, with great culinary diversity and price.
The Berardi brothers out of Green Harbor, MA fish mackerel on the F/V Kathryn T, all hook and line, 30 hook rigs, and take great pride in supporting a fishery that has little to no by-catch. They unload in Green Harbor, and the catch is processed same day in New Bedford, both as whole fish and blast frozen fillet.
Sea to Table’s Sean Dimin and Travis Riggs spent this week visiting working waterfronts from North Florida to North Carolina. They met some great fishermen in great communities landing some great fish. We hope to soon begin shipping some direct to you.
This week Oceana released a scientific study conducted by the non-partisan polling firm, icitizen, gauging American consumer attitudes towards sustainable seafood. The results showed a surprisingly strong response towards a desire to eat more and better seafood. And Serious Eats published a great piece on seafood fraud and some positive movements addressing the issue. It makes us very happy to see more and more people wanting to eatbetterfish.
All the best,
from the Dimin Family and the Sea to Table team