RELATIVE COST
3 – 4 Stars
The mackerel is a shoaling fish that spends much of its time in mid water. Mackerel are highly migratory and come to the UK in spring and early summer when they will actively feed. Once they arrive they move in vast shoals, hunting small fish or sandeels. They migrate to warmer seas in the autumn months to spawn, during which time they will feed little. Sperm and eggs are released into the water and eggs hatch after 2-6 days. Generally, the largest, earliest spawning fish do not commence feeding until after they have spawned. Juvenile mackerel live inshore until they are sexually mature, then move offshore to join the major schools. Fishing grounds for mackerel are vast and stretch from southern Portugal to northern Norway.
Fishing for mackerel is extremely popular around the UK, both for sea anglers and commercial fishermen. This is not good news for the mackerel. In European waters alone mackerel is being exploited way beyond sustainable levels and the Marine Conservation Society has taken it off its ‘ethical fish to eat’ list. The mackerel’s future is a big bone of contention between politicians, environmentalists, celebrity chefs and fishermen. Due to the mackerel’s dwindling sustainable status we recommend you treat the mackerel with a little respect and think carefully about source and use when purchasing.
QUIRKY FACT
Mackerel are a fast, predatory fish, closely related to tuna. They have no swim bladder which means they can change depth rapidly and must keep moving all of the time. Mackerel are the fastest swimming fish in UK waters, able to swim around fifty metres in ten seconds.
COOKING / EATING BENEFITS
Mackerel is firm fleshed and high in omega-3 oils. A nutritious and delicious fish with intense creamy meat packed with omega-3 fatty acids.
Fresh mackerel is usually sold whole with or without the head on. They are at their peak season in July. Freshness is of utmost importance – mackerel, like many oily fish, tend to spoil more quickly than white fish. Check for firm, shiny bodies and clear, bright eyes. Smoked mackerel is also great value for money.
Fresh mackerel can be grilled, fried, barbecued or poached and is perfect for stuffing and oven-baking. It works well with strong, spicy flavours and a touch of acidity – mackerel served with gooseberry sauce is a traditional English dish. Try grilling the fish whole on the barbecue with coarse sea salt and a generous squeeze of lime, or simply pan-fry the fillets and serve with a refreshing mint and mustard vinaigrette. Avoid heavy, cream-based sauces – the richness of mackerel is enough of a stomach filler as it is.
The oily texture of mackerel makes it an excellent fish for smoking. Smoked mackerel is delicious torn into salads or whizzed in a blender with some crème fraîche or ricotta cheese, lemon juice and pepper to make smoked mackerel pâté. This fish also suits being pickled, marinated, and salted.
