The local Korean market has some great looking fish.
Walking thru, I was reminded of the Spanish Mackerel I ate at
Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
for me.
Now there was a communication problem, but it appeared he and his
partner wouldn't fillet the fish.
Certainly you can fillet a mackerel.
Can anyone think why he'd refuse? - Mike

On Sep 22, 4:28*pm, Michael Horowitz > wrote:
> The local Korean market has some great looking fish.
> Walking thru, I was reminded of the Spanish Mackerel I ate at
> Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
> for me.
> Now there was a communication problem, but it appeared he and his
> partner wouldn't fillet the fish.
> Certainly you can fillet a mackerel.
> Can anyone think why he'd refuse? - Mike

If you don't know then it is likely that the language difficulty was
such that the gentleman did not know what you wanted.

John Kane Kingston ON Canada

"Michael Horowitz" > wrote in message
...
| The local Korean market has some great looking fish.
| Walking thru, I was reminded of the Spanish Mackerel I ate at
| Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
| for me.
| Now there was a communication problem, but it appeared he and his
| partner wouldn't fillet the fish.
| Certainly you can fillet a mackerel.
| Can anyone think why he'd refuse? - Mike

Is this a build-up to one of those elaborate puns??

pavane

On Tue, 22 Sep 2009 16:55:33 -0400, "pavane"
> wrote:

>
>"Michael Horowitz" > wrote in message
.. .
>| The local Korean market has some great looking fish.
>| Walking thru, I was reminded of the Spanish Mackerel I ate at
>| Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
>| for me.
>| Now there was a communication problem, but it appeared he and his
>| partner wouldn't fillet the fish.
>| Certainly you can fillet a mackerel.
>| Can anyone think why he'd refuse? - Mike
>
>Is this a build-up to one of those elaborate puns??
>
>pavane
>
'fraid not. - Mike

Michael Horowitz wrote:
> The local Korean market has some great looking fish.
> Walking thru, I was reminded of the Spanish Mackerel I ate at
> Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
> for me.
> Now there was a communication problem, but it appeared he and his
> partner wouldn't fillet the fish.
> Certainly you can fillet a mackerel.
> Can anyone think why he'd refuse? - Mike

It's kind of a bony fish and probably hard to fillet. It has bones like
a salmon, but Spanish Mackerel is a lot thinner. I used to cut up
hundreds of pounds of Spanish Mackerel when I worked at a marine park
training seals,seal lions dolphins and orcas. I started each day by
thawing 600-700 pounds of the stuff. It was only a few years ago that I
actually tried the stuff myself. My wife had picked some up, not
realizing that I had developed an aversion to it. We grilled Mackerel
steaks and I have to say they were pretty tasty.

On Tue, 22 Sep 2009 16:28:28 -0400, Michael Horowitz wrote:

> The local Korean market has some great looking fish.
> Walking thru, I was reminded of the Spanish Mackerel I ate at
> Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
> for me.
> Now there was a communication problem, but it appeared he and his
> partner wouldn't fillet the fish.
> Certainly you can fillet a mackerel.
> Can anyone think why he'd refuse? - Mike

You can probably fillet small mackerel, but larger ones may prove to
be a problem. Mackerels, like Tuna, have 4 loins. Each vertical
half of the fish has another set of bones running horizontally.

Or something like that.

-sw

On Tue, 22 Sep 2009 16:28:28 -0400, Michael Horowitz
> wrote:

>The local Korean market has some great looking fish.
>Walking thru, I was reminded of the Spanish Mackerel I ate at
>Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
>for me.
>Now there was a communication problem, but it appeared he and his
>partner wouldn't fillet the fish.
>Certainly you can fillet a mackerel.
>Can anyone think why he'd refuse? - Mike

Spanish mackerel can be filleted but is a very boney fish with many
fine bones that makes filleting difficult and results in a lot of
waste... typically mackerel is deboned after cooking. Mackerel is a
very oily fish so it is typically smoked and then the flesh is easily
separated from the bones. Cooked mackerel is easy to debone so for
canned mackerel the fish is first partially cooked, then deboned
before canning.

http://www.seafoodtraining.org/How_t...a_mackerel.pdf

Dave Smith wrote:
> Michael Horowitz wrote:
>> The local Korean market has some great looking fish.
>> Walking thru, I was reminded of the Spanish Mackerel I ate at
>> Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
>> for me. Now there was a communication problem, but it appeared he and his
>> partner wouldn't fillet the fish.
>> Certainly you can fillet a mackerel.
>> Can anyone think why he'd refuse? - Mike
>
> It's kind of a bony fish and probably hard to fillet. It has bones like
> a salmon, but Spanish Mackerel is a lot thinner. I used to cut up
> hundreds of pounds of Spanish Mackerel when I worked at a marine park
> training seals,seal lions dolphins and orcas. I started each day by
> thawing 600-700 pounds of the stuff. It was only a few years ago that I
> actually tried the stuff myself. My wife had picked some up, not
> realizing that I had developed an aversion to it. We grilled Mackerel
> steaks and I have to say they were pretty tasty.
>
I used to catch a lot of them in the Gulf of Mexico, they were not only
bony but oily and, in many cases bloody inside. I gave up on them years
ago and just practiced catch and release. They were a lot of fun on
light tackle though. Lots of jumping and running in different directions.

"Dave Smith" > wrote in message
...
> Michael Horowitz wrote:
>> The local Korean market has some great looking fish.
>> Walking thru, I was reminded of the Spanish Mackerel I ate at
>> Morrison's cafeteria and asked the gentleman if he'd fillet a makerel
>> for me. Now there was a communication problem, but it appeared he and his
>> partner wouldn't fillet the fish.
>> Certainly you can fillet a mackerel.
>> Can anyone think why he'd refuse? - Mike
>
> It's kind of a bony fish and probably hard to fillet. It has bones like a
> salmon, but Spanish Mackerel is a lot thinner. I used to cut up hundreds
> of pounds of Spanish Mackerel when I worked at a marine park training
> seals,seal lions dolphins and orcas. I started each day by thawing
> 600-700 pounds of the stuff. It was only a few years ago that I actually
> tried the stuff myself. My wife had picked some up, not realizing that I
> had developed an aversion to it. We grilled Mackerel steaks and I have to
> say they were pretty tasty.
>

Mackerel sushi is filleted fish.