- coming soon -
Since ancient times, this fish, with a particular torpedo shape, green-blue coloured on its back and quite fat, is well-known. Archestrato, the ancient gourmet from Syracuse, born in 320 AD, did not leave us many passages about cooking in his poem because time destroyed it. Anyway, a very interesting extract deals with mackerel (you’ll find it below) and it is still valid after more than 2000 years. In dialect mackerel is also called scùrmu and strùmmu (Messina); stùmmulu e stùmmu (Catania); scùmmru and sgùmmru everywhere; but sailors call it also sbìrru and oracolo, we don’t know why.
Sometimes it is known also known as alaccia, making confusion with “alose”. Best months are February, April, July and August.
