How to Cook Mackerel
Mackerel is one of the most rewarding fish to cook at home, and one of the freshest things on our list at Hamiltons Fish, landed locally and prepared to order. It is full of flavour, rich in the omega-3 oils that make oily fish worth eating often, quick to prepare and very good value. It does ask one thing of you, which is freshness. Mackerel is at its finest soon after it is landed, so buy it fresh and cook it promptly.
Why mackerel is worth cooking
Mackerel has a full, savoury flavour quite unlike the mild white fish, and a soft, rich flesh. As an oily fish it is a natural source of omega-3, which is one of the reasons it is so often recommended. It is also inexpensive and cooks in minutes, which makes it a sound choice for a quick supper that still feels like something.
Buying and preparing mackerel
Fresh mackerel should be bright and almost metallic, with firm flesh and a clean smell of the sea. The skin loses its sheen quickly, so brightness is a good guide to freshness. You can cook it whole, gutted, or as fillets. If you are filleting it yourself, run a finger along the flesh and remove any pin bones with tweezers.
How to cook mackerel
Mackerel suits high heat and fast cooking. Grilling is the classic method: score the skin of a whole fish, season it and grill for a few minutes a side until the skin blisters. Fillets pan-fry beautifully, skin side down in a hot pan, pressed flat for a few minutes until the skin is crisp, then turned briefly. On the barbecue, a whole mackerel takes on a wonderful smokiness. Whichever way you go, the rich flesh loves a sharp note alongside it, so reach for lemon, vinegar, or fruit such as gooseberry or rhubarb to cut through the oil.
Fresh or smoked mackerel?
Mackerel takes very well to smoking, and its rich flesh stands up to the smoke better than most. Smoked mackerel is ready to eat, which makes it useful for a quick lunch, flaked through a salad, folded into a pâté, or piled on toast with a little horseradish. Fresh mackerel, by contrast, is for cooking, and rewards the quick, high-heat methods above. The two are worth keeping for different occasions. You can find smoked options in our smoked fish range.
Serving suggestions
A grilled mackerel fillet with a sharp salad and new potatoes is a complete meal. The fish also works flaked through a salad, on toast with horseradish, or with a simple gooseberry sauce in the traditional pairing. Keep the accompaniments fresh and acidic and the mackerel will do the rest.
Frequently asked questions
Is mackerel healthy to eat?
Mackerel is an oily fish and a natural source of omega-3, which is one reason oily fish is so often recommended as part of a varied diet.
How do you know if mackerel is fresh?
Fresh mackerel is bright and almost metallic, with firm flesh and a clean sea smell. The skin dulls quickly, so a bright sheen is a good sign of freshness.
Should you remove the skin from mackerel?
No. The skin crisps beautifully under a grill or in a hot pan and helps hold the fillet together, so it is best left on.
Can you eat mackerel raw?
Mackerel is eaten raw in some dishes, but only when it is very fresh and has been handled with raw eating in mind. For most cooking at home, the quick methods above are the safer choice.
Browse fresh mackerel, or see more oily fish in our Omega-3 Seafood range.
