One of the most widely distributed families of fish on Earth, Mackerel are deeply embedded in world cuisine.

The name Mackerel derives from the old French ‘macquerel’, which most closely translates as ‘pimp’ or ‘procurer’ which apparently refers to the practise of large shoals of mackerel enthusiastically spawning close to shore and the fact that in Medieval times people had some bizarre theories about animal procreation.

But whatever the name, Mackerel share some fantastic attributes. Known for their uncommonly high levels of Omega-3, their rich oil opens up so many avenues to explore. Don’t be shy to char the skin, whether in the oven or on the BBQ, and embrace strong, fresh flavours like lemon and garlic. A classic street food dish across the Mediterranean is grilled Mackerel fillet with spices, diced tomato, olives, red onion, and lashings of fresh herbs, served in a fresh bread roll. Hungry?!

DIVE DEEPER

COMMERCIAL NAME

Blue Mackerel

Method of Capture

Purse seine
Trawl

Region

South

Other names

Pacific Mackerel, Slimy Mackerel.

Scientific Family

Scombridae (Mackerels).

Seasonality

Available year round with peaks in NSW from February to April.

Size

Commonly 200-700g and 20-35cm, but can grow to 1.5kg and 50cm (much smaller than most other Australian Mackerels).

Price range

Low to medium priced.

Alternative Species

Other Mackerels, Jack Mackerel (not a true Mackerel, but a Trevally), Bonito, Striped Marlin, Swordfish, Trevallies, Tunas, Yellowtail Scad.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold mainly whole (gilled and gutted) as the meat darkens very quickly once cut. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In cutlets and fillets, look for bright reddish-brown, firm, lustrous, moist flesh without any dark brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 2 days (it is best eaten as fresh as possible) or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 50%. Has a strong flavour, moderate-high oiliness and dry, firm flesh with large flakes and few bones, which are easily removed.The small scales can easily be removed by running under cold water and rubbing the skin with the fingers. It is best wrapped in foil if baking or barbecuing, to prevent it drying out. Score whole fish at the thickest part of the flesh to allow even heat penetration.

COOKING METHODS

Average yield is 50%. Has a strong flavour, moderate-high oiliness and dry, firm flesh with large flakes and few bones, which are easily removed. The small scales can easily be removed by running under cold water and rubbing the skin with the fingers. It is best wrapped in foil if baking or barbecuing, to prevent it drying out. Score whole fish at the thickest part of the flesh to allow even heat penetration.