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A superb fish, great value, readily available and yet, amazingly underrated. Ranging in size from 200g to 800g, Mackerel has a bullet shaped body with silvery-blue skin with dark wavy stripes. One of the richest sources of Omega-3, Mackerel has greyish flesh with a rich flavour, which is best grilled or baked. Any sauce should be sharp to complement its rich flavour - try gooseberry, sorrel, rhubarb, cranberry, red currant or mustard - avoid anything creamy or buttery. Marinating in citrus juices is also good. Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling - definitely worth trying. As with most oily fish, it is good for smoking, and makes a great pate. While Herrings provide the best alternative, Mackerel is closely related to Tuna, Kingfish and Wahoo.

Mackerel
Fresh Flavour
Earthy, Strong
Fresh Texture
Medium, Large Flakes, Meaty
Oiliness
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Sauces & Flavours
Sharp, Strong/Spicy
Availability
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Price Guide
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