Figure: Top/left: Hungarian fisherman’s soup. Bottom/right: Senegalese thieboudienne. ©FAO/Nik Neves

FAO’s new fish recipe book features worldly recipes, like this Japanese cured mackerel dish featured above. It also helps consumers recognize various types of fish and presents interesting food and fish facts to reiterate that there can be no global food security without fish. ©FAO/Nik Neves

FAO 25/10/2022

Fish provides more than 4.5 billion people around the world with a critical share of their daily protein requirements. For many, it’s an essential daily meal key for nutrition, health and well-being. And while fish may not be enough to ensure global food security, there will be no global food security without fish.

FAO’s Fish: Know it, cook it, eat it presents traditional recipes from dozens of countries and features dishes from celebrated chefs. But it also takes the reader on a journey to learn a whole lot more about fish and shellfish culture, science and trade. It additionally helps consumers recognize various types of fish, their origin and nutritional value. With its spectacular illustrations, interesting food facts, humorous fish “interviews” and tantalizing recipes, it is unlike any other fish recipe book.

To whet your appetite, we have selected four fish to get to know better and related recipes from around the world.

Mackerel and Japanese curing

Mackerel, a generic designation for some 30 species, prefers company, hanging out in large schools, with vast populations found along the shores of the North Atlantic and in the East China Sea. 

Torpedo-shaped, mackerel have shimmering skin that runs to silvery blues. Some have specks or stripes, calling to mind a marine zebra. Reassuringly, mackerel is still plentiful and remains affordable.

Brimming with omega-3 fatty acids, mackerel is nutritionally high-value. Far from greasy despite its high oil content, the fish feels rich and dense on the palate. You can grill it, roast it or smoke it. Finally, one more of mackerel’s culinary benefits: it has no scales or almost none.

One word of warning: mackerel spoils quickly. So if you are buying the fish fresh and whole, look for bright round eyes, like newly minted coins.

For an elegantly sparse recipe that requires no heat or cooking, try out this Japanese cured mackerel preparation. It is served as an appetizer with soy sauce and wasabi or else with lemon or grapefruit. 

See more https://www.fao.org/fao-stories/article/en/c/1609482/