MACKEREL

Easily recognized thanks to its solid, spindle-shaped body, split tail fin and clear black stripes on its green-blue back. A mackerel can weigh more than 3 kg but is more commonly found at weights less than a kilo.

Fish facts

Mackerel is a nutritious fish that contains a high amount of Omega 3 fatty acids and is rich in vitamins A and D. It should be eaten fresh but has a strong and unique flavor and is not suitable for all types of cooking. It is less good in soups, for example.

How to cook mackerel

An uncleaned mackerel at the fishmongers often weighs 200g to 500g. After cleaning, about 60% will remain (60–150g/fillet)

Too low a temperature will mean enzymes make mackerel flesh “mushy”. Grilling is good.
Fennel, cooked in a variety of ways, goes well with it. As do tomatoes. And tomatoes, as you know, can be turned into sauces, salads and lots more besides.

Sour flavors go well with a fish as fatty as this, especially if it is smoked. Today we tend to use lemon but in the past vinegar was common. Rhubarb and gooseberries are more adventurous ways of adding the right acidity. Try it.

Note that dill and crown dill have a slightly sour flavor that goes well with mackerel.

Mackerel tastes best, and is most commonly found, in the warmer part of the year. It is fattier in the autumn.

The classic

Grilled mackerel accompanied by grilled fennel. You can also combine mackerel and fennel in a foil parcel placed straight on the coals.

Conservation status:

MSC-labelled fish have green status.