I love cooking with Mackerel, it is rich in oil, its flesh is firm making it a nutritious fish that is packed with omega-3 fatty acids.

A quick guide to purchasing Mackerel:

Typically, fresh mackerel is sold in fillets but you can buy it whole, July is their peak season. When you buy mackerel remember that freshness must be your top priority. This is because like several types of oily fish, Mackerel spoils more quickly than white fish.

It is advisable to always check for bright and clear eyes with shiny and firm bodies. If you prefer smoked mackerel, you can purchase them at a very affordable price.

Mackerel Preparation:

Fresh Mackerel can be prepared and cooked in a number of ways. It can be poached, fried, grilled or barbecued. Mackerel is also ideal for oven-baking as well as stuffing. If you wish to add more  flavour, it blends well with spicy and strong flavours due to its slight touch of acidity.

I enjoy grilling Mackerel whole on the barbecue with a generous amount (squeeze) of lemon or lime and a pinch of coarse sea salt. Another favourite is to pan frying the fillets and immediately serve it with a mustard vinaigrette or some refreshing mint for a more savoury taste. Keep in mind that heavy cream-based sauces are not recommend for mackerel since this fish is already rich in oil and is already creamy.

Mackerel’s oily texture is what actually makes it a perfect fish for smoking. To enjoy a succulent smoked mackerel, it is best served with fresh fruit or a vegetable salad of your choice. Mackerel is also ideal being salted, marinated and pickled. As you can see there are a lot of ways to cook mackerel for you and your loved ones.

I hope this post has inspired you eat more Mackerel it truly is a healthy and nutritious fish without a huge price tag, if you would like to try one of my favourite quick dinner Mackerel recipes, Grilled Mackerel from Live To Eat: Meals Everyone Can Make you can find it here.

For more recipe ideas visit my recipe library or to join the Live To Eat Food Club by clicking here.

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