How to cook mackerel

Information for mackerel in our free cooking ingredients collection.

Mackerel

This oily fish is related to the tuna and is an excellent source of omega-3 fatty acid. Most mackerel caught is canned. It is also salted or smoked.

Persons who live near the coasts, however, may be able to purchase it fresh from fish markets. If purchasing it fresh, look for fish that are firm and stiff. Limpness is a key indicator that the fish is not fresh. The fish should be cooked and eaten as soon as possible because it spoils quickly. A bitter taste is a key sign that the fish has begun to spoil. Freezing the fish is not an option because this seems to drain the flavor from this fish.

How to cook mackerel

Remove the bones if filleting the fish. Because of mackerel’s high fat content, try to use methods that do not add fat. Mackerel can be baked, broiled, or poached.

Serving suggestions

Traditionally, mackerel is served with gooseberries. Other methods include using a citrus marinade. Mackerel can be used as a substitute for canned tuna in many recipes. It is also available smoked.

• Salmon
• Smelt
• Trout
• Shellfish
• Abalone
• Clam
• Crab
• Lobster
• Mussels
• Octopus
• Oysters
• Scallops

• Liver
• Sausage
• Game meats
• Fish
• Cod
• Flounder
• Halibut
• Perch
• Striped bass
• Catfish
• Swordfish
• Tuna

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