Mackerel

Description

Mackerel is a medium-sized fatty fish with a pronounced, slightly salty and buttery flavor, and characteristic dark, slightly marbled flesh. The skin can be shiny, sometimes with a metallic sheen, and after cooking, the meat remains juicy and aromatic. It is an excellent source of polyunsaturated omega-3 fatty acids, high-quality protein, vitamin D and B12, and selenium, which supports heart health, brain function, and overall immune system health. In the kitchen, mackerel is suitable for grilling, baking, frying, smoking, and as an ingredient in salads, spreads, and pasta dishes, pairing well with citrus, herbs, and mustard. Fresh mackerel should be stored in the refrigerator at a temperature of about 0–2°C and consumed within 1–2 days; if necessary, it should be quickly frozen; smoked and canned mackerel should be stored according to the manufacturer's label.