Mackerel

Ranging in size from 200g to 800g, mackerel has a bullet-shaped body with beautiful iridescent silvery-blue skin and dark wavy stripes. Mackerel is a rich source of Omega-3 with greyish flesh and an incredibly rich, unbeatable flavour, which is best grilled or baked. Hand-line caught mackerel is the best choice.

Any sauce should be sharp to complement its rich flavour: try gooseberry, sorrel, rhubarb, cranberry, redcurrant or mustard, but 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. As with most oil-rich fish, it is good for smoking and makes a great paté.

Adapted from Love Seafood

Stock Status
The health of this long overfished stock continues to be of concern. The total allowed catch for 2025 is 22% less than 2024. Handline caught mackerel from the South West of England is currently the most sustainable choice. Check that any whole fish you purchase is not below the minimum conservation size of 20cm.

Nutritional Information
Mackerel is an oily fish rich in Thiamin, Riboflavin, Vitamin B6, Potassium and Iodine. It is also a good source of Omega-3 fatty acids, Vitamin D and Vitamin B12.