Last updated: 4 November, 2024 @ 12:04
Ah, the mackerel. With its magnificent iridescent skin and torpedo-like streamlined shape, the mackerel is easy to identify on the fishmonger’s slab. There are also plenty of wonderful mackerel recipes out there.
Aside from its smart looks, mackerel are also great to eat. What’s more, they’re cheap and readily available. They’re also good for us, being an important source of omega-3 fatty acids.
Preparation and cooking
Mackerel are easy to prepare – gut them and give them a wash and they’re ready for the grill or barbecue. They are also very easy to fillet – as this clip by Duncan Lucas demonstrates.
Being a versatile fish, mackerel recipes are plentiful, and the fish can be poached, baked, pan-fried, salted and smoked. Mackerel sashimi is also very, very good.
Owing to its high oil content, mackerel is best eaten stiff fresh (especially if you’re going the sashimi route).
You’ll know immediately if your mackerel is starting to decay as its flesh will become slimy. That’s not nice. The good news is, it’s pretty easy to catch your own mackerel – that way, you know just how fresh your fish is.
Mackerel Recipes
We like to keep it simple when cooking mackerel. Hot grill, brush of oil, salt, bit of lemon in the cavity and away you go.
Another great recipe is Mackerel with pirinaca salad from Rick Stein’s Long Weekend, which is available to buy at Amazon.
Other favourite mackerel recipes include:
- Traditionally made with sardines, this Rick Stein recipe for stargazey pie used mackerel instead
- This recipe for Rosemary-scented mackerel with griddled saucisson and harissa baguette by Matt Tebbutt is a real cracker
- Matt Tebbutt evidently has quite a liking for mackerel, as this recipe for Moroccan couscous soup is also a winner
Seasonality
Early autumn is when mackerel are at their best. Avoid buying mackerel between March and June.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.