Blue Mackerel

Size & weight: Commonly 200-700g and 20-35cm, but can grow to 1.5kg and 50cm (much smaller than most other Australian Mackerels).
Price guide: Low priced and underutilised in Australia.
Related species: Mackerels (Frigate, Grey, School, Shark, Spanish, Spotted), Bonito, Tunas.

To buy: 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.
To store: 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.
To cook: 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.

Pairs well with: Strong flavours, bay, basil, citrus, curry, garlic, mustard, onion, oregano, pepper, red wine, tomatoes, vinegar.

Dive deeper