Atlantic mackerel are slender, firm, oily fish rich in selenium, niacin and vitamins B6 and B12. They have a high fat content with a robust flavor. Mackerel all share a delicious firm flesh that is well suited to big flavors.

Shopping tips:

• Mackerel is available fresh or frozen, whole, smoked, pickled, salted, or filleted. Look for mackerel that are stiff and shiny with clear, protruding eyes.
• The season for mackerel is pretty much year round. They are among the prettiest of fish; their bright, smooth silver skin showing off their colorful markings and oily sheen. Mackerel are long, sleek, and fast looking*:

Cooking tips:

• Mackerel’s strong flavor pairs well with similarly potent seasonings.
• Though they are available year round, late summer to fall offers the fattest, most flavorful fish.
• Atlantic mackerel may be substituted for other oily fish, like tuna.
• Mackerel are susceptible to contamination if not stored or handled properly. Be sure to store fresh fish in the refrigerator up to 1 day before preparation.

 

More about Atlantic Mackerel

Most of the Atlantic mackerel purchased in the U.S. is wild caught rather than farmed. Though abundant today, Atlantic mackerel were overfished in the late 1960s and 1970s. Management plans were later put in place to protect stock populations. Today, Atlantic mackerel populations have rebounded. Typical mackerel fisheries use purse seines or mid-water trawl nets to capture the fish. Because the gear is not environmentally destructive, it is generally thought to be a sustainable option.

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Recipe

Mackerel Melt

*Reprinted with permission from For Cod & Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.