Mackerel has a rich, pronounced flavor. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor.The raw fish looks grayish and oily but firms up and becomes off-white to beige when cooked. The skin of fresh fish should have a nice sheen, and the eyes should be bright and concave. Small scales cover the entire body and give the skin a velvety texture. The mackerel’s distinctive coloring quickly begins to fade after the fish dies.
 
Origin: United Kingdom
Nutrition Facts:
Calories: 205
Fat Calories: 125
Total Fat: 13.9 g
Saturated Fat: 3.3 g
Cholesterol: 70 mg
Sodium: 90 mg
Protein: 18.6 g
Omega 3: 2.5 g
 
Cooking Tips: 
Mackerel is considered one of the more healthful fish because it’s rich in omega-3 fatty acids. Its oil content makes mackerel an excellent candidate for barbecuing or smoking. A lime marinade before cooking smoothes the taste and firms and whitens the meat. Europeans temper the pronounced flavor of mackerel by serving it with a sharp, acidic sauce such as gooseberry or unsweetened cranberry sauce.