Also known as:
Common or Atlantic mackerel
, Spanish mackerel
, Japanese mackerel
, Norwegian mackerel
, tinker mackerel
, Pacific or Indo-Pacific mackerel
, slimey or blue mackerel
, king mackerel
, kingfish (king fish), sear fish.
Waters:Most species are harvested off the Atlantic coasts of Europe and North America there is a Pacific variety as well.
There are many species of mackerel
most are iridescent bluish-green in color with dark horizontal stripes. Common (also known as Atlantic) and tinker mackerel
weigh 1 to 2 lbs. on average, while Spanish and king mackerel
tend to be somewhat larger.
The firm, dark flesh of the mackerel
is fatty and rich with a strong, sweet flavor. The high fat content of the meat should not deter you - most of this is "good" fat rich in Omega-3 oils only a trace amount is of the cholesterol variety. Mackerel
is a scaleless fish the skin is edible.
It's a good idea to complement the rich, fatty meat with acidic ingredients like citrus- or tomato-based sauces or marinades. You can do almost anything with mackerel
- the firm flesh broils, grills, bakes, poaches, and sautes nicely. It can also be minced and used as the base ingredient for Thai-style fish cakes.
When using salted mackerel
, soak it overnight in cool water to reduce the saltiness.
An oily fish, mackerel does not freeze well it's best purchased fresh from the sea. Look for bright, iridescent skin (the fish tends to lose its shimmer soon after the catch-the extent to which the skin has faded should give you a sign of how long the fish has been sitting in the market). It should smell fresh and of the sea.
(cooked, dry heat), 1 fillet (3 oz.) (84.9g)
Total Fat: 15.7g
Excellent source* of: Selenium (45.4mcg), Niacin (6mg), Vitamin B6 (0.4mg), and Vitamin B12 (16.7mcg)
When cooked (dry heat), Atlantic mackerel provides 1.316 grams of omega-3 fatty acids, derived from EPA** (0.504 grams), DHA*** (0.699g), and ALA**** (0.113g), per 100 grams of Atlantic mackerel.
When cooked (dry heat), king mackerel provides 0.401 grams of omega-3 fatty acids, derived from EPA** (0.174g) and DHA*** (0.227 grams), per 100 grams of king mackerel.
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
**EPA - Eicosapentaenoic Acid
***DHA - Docosahexaenoic Acid
****ALA - Alpha Lipoic Acid
Substitutes for Mackerel:
, butterfish, mahi-mahi
, pompano, striped bass
is not a bony fish you can fillet it yourself, without the help of a fishmonger, if you wish.