Canned Mackerel

Name: Canned mackerel — mackerel (Atlantic mackerel, Scomber scombrus, or Pacific chub and jack mackerel) packed in oil, water, brine or tomato sauce, with a rich, strong flavour and soft, flaky, dark flesh.

Description

Mackerel is a fast-swimming, schooling fish that is caught in huge numbers in the North Atlantic and North Pacific, and has been preserved by salting, smoking and canning for centuries. Canned mackerel is a cheap pantry staple across the world, and is especially popular in Britain, Africa, the Caribbean and Asia, where it is eaten in curries, with rice and on toast.

Smaller mackerel species used for canning are among the lower-mercury fish. Large king mackerel, which is not canned in the same way, is high in mercury and is on the list of fish to avoid for pregnant women.

Main nutrition value

Mackerel is one of the richest fish sources of the omega-3 fats EPA and DHA, and provides vitamin D, vitamin B12, selenium and, from the soft bones, calcium.

How best to be consumed

Canned mackerel is flavourful, and works well with sharp or spicy partners.

1. Mash with lemon, mustard, spring onion and herbs for pâté, or on toast with tomatoes.
2. Flake into pasta, rice dishes, curries, fishcakes and salads.
3. Pair with acidic or spicy flavours such as chilli, vinegar and pickles to cut the richness.
4. Choose mackerel in water, tomato sauce or olive oil rather than heavily salted brine.
5. Keep unopened cans in a cool, dry place, and once opened transfer any leftovers to a covered container in the fridge and use within two days.

Overconsumption could cause…

Canned mackerel is healthy in sensible portions.

1. High salt (sodium), which can raise blood pressure over time, so choose no-added-salt or low-sodium cans where you can and rinse before eating.
2. Scombroid (histamine) poisoning, causing flushing, headache, rash and stomach upset within minutes to hours, from fish that were stored too warm before canning or in the fridge once opened, so keep opened cans cold and use quickly.
3. 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.
4. Gout flare-ups in people with gout, since fish and shellfish are moderately high in purines.

GroupsCanned FishFinfishHigh proteinRich in calciumRich in omega-3Rich in seleniumRich in vitamin B12Rich in vitamin DCanned

Made fromMackerel

Related foodsCanned SalmonCanned SardinesCanned AnchoviesCanned TunaCanned HerringCanned Trout

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