Mackerel

Origins and history

Mackerel is found in both the Atlantic and Pacific Oceans and has been consumed by humans for thousands of years. It has a long history of being an important food source, particularly in coastal regions. Mackerel fishing has played a significant role in the economies and cultures of countries like Japan, Norway, and Spain.

Nutritional information

Mackerel is a nutrient-dense fish that is high in omega-3 fatty acids, vitamin D, vitamin B12, selenium, and protein. It is also a good source of other essential minerals like potassium and magnesium. However, due to its high oil content, mackerel is relatively high in calories compared to leaner fish varieties.

Allergens

Fish

How to select

When selecting mackerel, look for fish that have clear, bright eyes, shiny skin, and a fresh, oceanic smell. The flesh should be firm and spring back when pressed. Avoid fish that have dull eyes, discolored skin, or a strong fishy odor. If purchasing whole mackerel, check for any signs of damage or bruising.

Storage recommendations

To store mackerel, rinse it under cold water and pat it dry with paper towels. Place the fish in a shallow dish or on a tray lined with ice to keep it cool. Cover the fish loosely with plastic wrap or place it in an airtight container. Store it in the coldest part of the refrigerator and use it within 1-2 days for optimal freshness.

Preparation tips

Mackerel can be prepared in various ways, including grilling, smoking, baking, or pickling. It pairs well with bold flavors like citrus, herbs, spices, and tangy sauces. Mackerel can be enjoyed as a main dish, served with roasted vegetables or a fresh salad. It can also be flaked and used in sandwiches, pasta dishes, or sushi rolls. The strong flavor of mackerel makes it a popular choice for pâtés and spreads.

Availability

Global