A superb fish, great value, readily available and yet amazingly underrated. Ranging in size from 200-800g, the mackerel has a bullet shaped body with silvery-blue skin and attractive, dark wavy stripes. One of the richest sources of marine Omega-3, mackerel has greyish flesh with a rich flavour, which is best grilled or baked. Any sauce should be sharp to complement its rich flavour – try gooseberry, sorrel, rhubarb, cranberry, redcurrant or mustard and avoid anything creamy or buttery. Marinating in citrus juices is also good. Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling – definitely worth trying. As with most oily fish, it is good for smoking, and makes a great paté. Whilst herring is probably the best alternative, mackerel is closely related to tuna, bonito, kingfish and wahoo.
Here are some of the latest recipes for this particular species of fish.
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