Mackerel

Also known asSaba · Scomber scombrus · 鲭鱼

Name: Mackerel — a group of fast-swimming, streamlined, oily fish of the family Scombridae, including Atlantic mackerel, Pacific chub mackerel and the larger king and Spanish mackerels. Atlantic and Spanish mackerel have their own pages.

Description

Mackerel are found in temperate and tropical seas worldwide, and are caught in huge numbers by fishing fleets in Europe, Japan, China, Norway and the United States. They have been a staple food for thousands of years, and in ancient Rome they were the source of the fish sauce garum.

The smaller mackerels, such as Atlantic and chub mackerel, are lower in mercury and rich in omega-3, while king mackerel, a large predator, is very high in mercury and is on the lists of fish to avoid for pregnant women and children. Mackerel's oily flesh spoils fast, and so must be eaten fresh or preserved by smoking, salting or canning.

Main nutrition value

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. Smaller mackerels are lower in mercury than larger ones.

How best to be consumed

Mackerel is a strong-flavoured fish that suits grilling, smoking and sharp flavours.

1. Grill, bake or pan-fry fillets with salt, lemon and herbs, for 3 to 5 minutes per side.
2. Serve with acidic or sharp flavours, such as pickles, horseradish, mustard, rhubarb or gooseberries.
3. Hot-smoke or cure it, and flake into pâté, salads and pasta.
4. Eat it very fresh, and keep it cold.
5. Avoid king mackerel, since it is high in mercury.

Overconsumption could cause…

Mackerel is healthy in food amounts, with some points.

1. Mercury, a metal that builds up in fish and can affect the developing nervous system, so pregnant and breastfeeding women and young children should follow local advice on how much and which fish to eat. King mackerel is among the highest and should be avoided in pregnancy, while Atlantic and chub mackerel are lower.
2. 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.
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.
5. 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.

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

Made intoCanned Mackerel

Related foodsAtlantic MackerelSardinesAtlantic SalmonEelHerringTrout

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