Atlantic Mackerel

Name: Atlantic mackerel (Scomber scombrus) — a streamlined, blue-green, tiger-striped, fast-swimming fish of the North Atlantic, with rich, dark, oily flesh and a strong flavour. A separate page covers mackerel in general.

Description

Atlantic mackerel swim in huge schools, and are caught in the North Sea, off Britain and Norway, and in the north-west Atlantic, by purse seine and trawl. They have been caught for centuries, and in Roman times, mackerel was made into garum. Mackerel stocks have been under pressure from overfishing in recent years, so sustainability varies.

Mackerel must be eaten very fresh, since the oily flesh deteriorates quickly and the fish can cause scombroid poisoning if left unrefrigerated. It is usually grilled, pan-fried or smoked, and it pairs well with sharp flavours such as gooseberries, mustard and rhubarb.

Main nutrition value

Atlantic mackerel is an oily fish, and a rich source of the long-chain omega-3 fats EPA and DHA, vitamin D, vitamin B12, selenium and protein. Atlantic mackerel is also lower in mercury than king mackerel.

How best to be consumed

Atlantic mackerel is best very fresh, and cooked simply.

1. Grill, bake or pan-fry whole or filleted mackerel with salt and lemon for 3 to 5 minutes per side.
2. Serve with sharp accompaniments such as gooseberry sauce, mustard, horseradish, pickled cucumber or rhubarb.
3. Smoke or cure it, or eat it as sushi or sashimi (saba) in Japan, when marinated and prepared by a skilled chef.
4. Buy fish with bright eyes, shiny skin and a fresh smell, and cook the same day.
5. Keep cold, and do not leave it out in the warmth.

Overconsumption could cause…

Atlantic mackerel is healthy in food amounts, with a freshness point.

1. Scombroid (histamine) poisoning, causing flushing, headache, rash and stomach upset within minutes to hours, from fish that were stored too warm, so buy very fresh fish and keep it cold.
2. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
3. Gout flare-ups in people with gout, since fish and shellfish are moderately high in purines.
4. Environmental contaminants such as PCBs and dioxins, which build up in the fat of oily fish, so eating a variety of fish and trimming skin and fat can help, and the benefits of oily fish generally outweigh the risks for most people.
5. Food poisoning and parasites (such as anisakis worms) from raw or undercooked fish, so use fish sold as suitable for raw eating, freeze it first, and take extra care in pregnancy and with weak immunity.

GroupsOily FishFinfishHigh proteinLow sodiumRich in omega-3Rich in seleniumRich in vitamin B12Rich in vitamin DFresh

Related foodsMackerelSardinesAtlantic SalmonEelHerringTrout

Wikipedia — Atlantic mackerel, used for origin, naming and history: https://en.wikipedia.org/wiki/Atlantic_mackerel