With its brilliant iridescent blue and silver stripes, the mackerel is instantly recognisable by most people. Its long, slender torpedo shaped body allows it to reach speeds of over 20 mph and is found off all coasts of the UK.
Mackerel has been part of our diet for thousands of years. The Romans used mackerel to make garum, a fermented fish sauce similar to that found in Thai cooking today and Samuel Pepys mentions breakfasting on a freshly caught dish of mackerel on 30th May 1660.
Mackerel is an oil-rich fish (or oily fish) meaning oil is distributed through their body, as opposed to white fish, whose main concentration of oils is located in the liver. Although oily fish contain higher levels of oil, they are an essential part of a healthy diet due to the presence of the fatty acid, long-chain omega-3.
With its firm flesh and rich flavour, there’s been a huge resurgence in mackerel’s popularity over the past few years. They are extremely versatile and can be baked, grilled, pan fried or even used for sushi and sashimi. Smoked mackerel and salad makes a super easy and supremely delicious mid week supper.
The Handpicked Shellfish Co fish for mackerel off the Dorset coast and supply the Queen’s Park and Kentish Town drop with freshly caught mackerel and other wet and shellfish every Thursday.