Mackerel
Atlantic mackerel · Scomber scombrus
Mackerel is one of the most nutritionally dense, economically available and flavourful fish in British waters. It is an oily fish in the truest sense — roughly 13% fat by weight, most of it long-chain omega-3 fatty acids — and this richness means it can handle strong accompaniments: mustard, gooseberry, pickled vegetables, horseradish. It is also the most rapidly deteriorating fish in the market; truly fresh mackerel has bright eyes and a stiff body, and there is no great point cooking one that has gone past its best.
Bold, assertive, oily and oceanic with a natural richness that some find intense. This is not a background fish — it announces itself. Its richness demands acidity and contrast.
Soft and moist with a loose flake. The oiliness keeps the flesh moist even when grilled or pan-fried. The skin, when grilled over high heat, crisps and chars in a highly appealing way.
Must be very fresh. Store on ice in the refrigerator and cook within 24 hours of purchase. If the eyes are dull or the flesh gives under finger pressure, do not buy it. Freezes well if very fresh.
Gut and clean immediately if bought whole. Rinse under cold water and pat dry. Score the flesh 3–4 times on a diagonal before grilling or pan-frying to allow even heat penetration. The strong flavour benefits from an acidic component — lemon juice, vinegar, or pickled elements.