Make mackerel your catch of the day
The following feature appeared in The Press & Journal and The Courier weekend food magazines on 19 October 2024.
It is the number one UK fish catch in terms of both volume and value, and with its great flavour and high nutritional value, mackerel is becoming increasingly popular as a value-for-money seafood choice for consumers.
This really is a fish that has gone from zero to hero, given that only as recently as the mid-1970s the consumption of mackerel in the UK was miniscule, but today there is a wide range of smoked and canned mackerel in retailers, as well fresh fish in season. The bulk of landings are made into the north-east Scotland and Shetland.
Mackerel is such a versatile and tasty fish; the firm flesh is rich in healthy omega 3 fatty acids, as well as many essential minerals and vitamins. Current health advice is that everyone should be eating fish twice a week, one of which should be an oil-rich species, such as mackerel.
Hot smoked mackerel and canned mackerel are the two favourite options among consumers, but with the Scottish autumn mackerel fishery now in full swing, fresh mackerel is also becoming increasingly popular.
Hot smoked mackerel is produced by carefully filleting the fish, which is then lightly brined to help impart flavour, before being gently smoked in the time-honoured manner. The smoking process cooks the fish, making it the perfect seafood convenience product for serving immediately without any further preparation. Brilliant as a main accompaniment to a salad, hot smoked mackerel is also ideal for making a tasty pate.
Canned mackerel is the ultimate value-for-money kitchen store cupboard staple, and the canning process means the products are free from any noticeable bones. The fish is cooked, skinned, and then packed into cans with a little oil, brine or sauce prior to sealing-in all the goodness of the sea.
There are a great variety of canned mackerel with sauce options – including Katsu Curry Sauce, Korma Curry Sauce, Thai Green Sauce, Sriracha Hot Sauce, and Spicy Tomato Sauce – which has broadened the appeal even further from the typical usage as an ingredient for sandwiches, salads or for spreading on toast, to actual meal options that can be served warm and partnered with rice or noodles. For those living on a tight budget, canned mackerel offer numerous recipe options for a healthy and nutritious meal.
It is well worth trying fresh mackerel, which can be grilled, fried, or barbecued and is perfect for stuffing and oven-baking. Fresh mackerel fillets cook brilliantly in an air fryer – for example, sprinkle with cajun spices, then cook for just eight minutes to create a super-tasty meal. Fresh mackerel works well with strong, spicy flavours and a touch of acidity - mackerel served with gooseberry sauce is a traditional dish.
Philip Andrade of mackerel processing companies International Fish Canners (Scotland) and Nor-Sea Foods, which are based in Fraserburgh and Aberdeen respectively, says: “Mackerel, whether fresh, canned or smoked should be part of everyone’s weekly shopping basket for health and affordability reasons, as well as for its great taste. If you’ve never tried mackerel before, give it a go, because you will be in store for an amazing taste experience.”