John Myers
The mackerel (Scomber scombrus) is a schooling fish related to tuna and a popular food fish.
Origin
Mackerel is native to various subspecies along the Atlantic coast and in parts of the Baltic Sea, Black Sea and Mediterranean Sea.
Season/purchase
Fresh mackerel are mainly caught and sold during the high season from June to October. Smoked or canned mackerel fillets are available all year round.
Taste
Since the muscle meat is heavily supplied with blood, it has a slightly reddish color in freshly caught fish. In addition, it has few bones and, due to the high fat content, is very tender, juicy and aromatic.
Use
The high-fat meat is particularly suitable for smoking or as a preserve in oil. Freshly caught mackerel can be fried whole or in fillets, but they can also be grilled.
Storage/shelf life
Because of its high fat content, mackerel meat is very delicate and spoils easily. Wrapped in foil, it keeps fresh in the fridge for a maximum of one day, but should be eaten on the day of purchase if possible. Smoked goods can be stored accordingly longer.
Nutritional value
The edible fish is rich in the valuable omega-3 fatty acids eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA) as well as iodine, vitamin D, B6 and B12. It also contains potassium. The omega-3 fatty acids EPA and DHA contribute to normal heart function. The mineral iodine supports the normal production of thyroid hormones and normal energy metabolism. Vitamin B6 and B12 contribute to a normal energy-yielding metabolism, to a normal function of the immune system and to the normal formation of red blood cells.
