Mackerel

What it is

Mackerel is an oily fish with dark, rich flesh and a bold flavour, sold whole or as fillets. We prepare it to order at the counter, gutted whole for the grill or filleted and pin-boned for the pan. Priced by weight, filleted and pin-boned by hand at no charge.

Why choose it

Mackerel is one of the most flavourful fish you can cook and one of the richest in omega 3. It is quick, it takes strong flavours, and its oiliness means it grills and barbecues without drying. A sharp fruit or a squeeze of acid is all it needs to balance.

How it tastes

Rich, full and savoury, with soft oily flesh that flakes easily. The flavour is strong for a white plate, so it stands up to smoke, heat and acidity. Very fresh mackerel is clean and almost sweet, older mackerel turns strong quickly, which is why freshness matters more here than with most fish.

How to cook it

Grill or barbecue fillets skin-side up until the skin blisters, pan-fry skin-side first for a crisp skin, bake a whole fish at 200C, or cook it over coals. Score the skin of a whole fish. It needs only a few minutes either way.

What goes with it

Gooseberry, rhubarb and cooking apple, whose sharpness cuts the oil. Horseradish, mustard and beetroot. Lemon, capers and a peppery salad. Soy and ginger for a grilled direction.

How long it takes

A fillet pan-fries or grills in 2 to 3 minutes a side, and a whole fish bakes or barbecues in 12 to 15 minutes. Mackerel cooks fast, so watch it. Times vary with size.

Nutrition

Mackerel is high in protein and one of the richest sources of omega 3, higher than salmon. A typical fillet carries around 18 to 20 grams of protein. It also carries vitamin D and B12.

Sustainability

Ask at the counter for the day's sourcing. Mackerel is often a responsibly sourced choice, and we can advise on the day and suggest an alternative like herring or sardines if you want one.

Where to buy it

At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.

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Common questions

How do I know mackerel is fresh?

Fresh mackerel is bright and stiff with clear eyes, firm flesh and clean, iridescent skin, and it smells of the sea and nothing stronger. Mackerel shows its age faster than most fish, so buy it fresh and cook it soon.

Why is mackerel good for you?

Mackerel is one of the richest sources of omega 3 fatty acids, higher than salmon, and it carries vitamin D and B12 along with around 18 to 20 grams of protein a fillet.

What goes with mackerel?

Sharp fruit like gooseberry, rhubarb or cooking apple balances its oiliness, and horseradish, mustard, beetroot and lemon all work. The acidity is what cuts the richness.

Can I barbecue mackerel?

Yes. Mackerel suits the barbecue because its oil keeps it moist over the coals. Score a whole fish or grill fillets skin-side up until the skin blisters, 2 to 3 minutes a side.

Can I freeze mackerel?

Yes, and because it is oily it is worth freezing quickly. Wrap it tightly, freeze it as soon as you can and defrost in the fridge overnight. Oily fish keeps for around two to three months frozen.

Can I eat mackerel raw?

Very fresh mackerel is fine to eat raw and is often cured briefly in vinegar first, or sliced thin for sashimi. Ask at the counter for fish suitable for eating raw.