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Also known as: cooked horse mackerel, cooked aji
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked pacific jack mackerel will stay fresh for 2 to 3 days when stored in an airtight container in the refrigerator.
Yes, you can freeze it for up to 3 months. Ensure it is cooled completely and wrapped tightly to prevent freezer burn.
Other oily fish like Atlantic mackerel, sardines, or even salmon are excellent substitutes due to similar fat content and texture.
Pacific jack mackerel is generally considered low in mercury compared to larger predatory fish like king mackerel or swordfish.
Reheat it slowly at a low temperature in the oven covered with foil, or briefly in a pan with a little water or lemon juice.
Yes, mackerel has a central spine and smaller pin bones. It is best to debone it after cooking when the flesh flakes away easily.
Yes, the skin is edible and contains high concentrations of Omega-3 fatty acids, though some prefer it crispy.
It pairs well with strong flavors like ginger, garlic, soy sauce, mustard, and citrus fruits like lemon or lime.
cooked pacific jack mackerel is a versatile ingredient found in cuisines around the world. With 221 calories per 100g and 25.4 grams of protein, it's a nutritious addition to many dishes.
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