A superb fish, great value, readily available and yet, amazingly underrated. 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.
Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling –definitely worth trying. As with most oil-rich fish, it is good for smoking, and makes a great paté.