Mackerel is an oily fish rich in Omega 3. Its eating qualities are legendary. It ought to cost three times as much but fortunately, mackerel is prolific. You’ll find the fillets on our site but you should give the whole (gutted, ready to cook) fish a try. When cooked, the flesh slides readily off the bone and if you’re deft, with just a little practice, you’ll be able to eat an entire mackerel without getting a single bone in your mouth. This way, you also get the super-oil-rich belly flesh (it tends not to be included on the fillet). Those who have graduated to how mackerel will know that cooking it whole with the skin and bones keeps it incredibly moist. If you're wondering where to start, just slices up some lemon and fresh herbs such as thyme or oregano and stuff it into the belly cavity. Then wrap a few mackerel into foil and bake them in the oven for about 15-20 minutes on 180 Celcius. There many ways to cook mackerel, for more ideas see the recipes section below.
- 2 fish per pack
- We offer both gutted and ungutted mackerel
- These fish are intended to be cooked whole, not filleted. Want fillets? Go here.
- Best British mackerel