Mackerel
An oily fish with a pronounced flavour and succulent flesh. It provides protein and fat containing omega-3; fat content varies with season and size.
What it offers and why to use it
An oily fish with a pronounced flavour and succulent flesh. It provides protein and fat containing omega-3; fat content varies with season and size. Roast, grill or prepare in escabeche. For stews, remove every bone and add the flesh at the end to avoid drying it out.
An oily fish with a pronounced flavour and succulent flesh. It provides protein and fat containing omega-3; fat content varies with season and size.
From shopping to cooking
Choose
Look for clear eyes, shiny skin and a mild sea smell. Ask for it to be gutted and keep it chilled.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Roast, grill or prepare in escabeche. For stews, remove every bone and add the flesh at the end to avoid drying it out.
How to make the most of it
Good pairings
Pairs with pulses, garlic, parsley, tomatoes and olive oil.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with mackerel
Mackerel burgers with spiced sauce
Pescatarian
Oven-baked mackerel and potato stew
Pescatarian
Garlic mackerel with mustard mashed potatoes
Pescatarian
Roast mackerel with mushrooms in wine sauce
PescatarianIs any information missing? You can report a nutrition or practical correction.
Suggest a correction →
