Edible portions
- Pacific mackerel is sold fresh, frozen, or cured; whole or filleted.
Description of meat
- It has firm, oily, dark meat with a strong flavor, rich in omega-3 fatty acids.
- Mackerel has large bones which are easily removed from the cooked flesh.
- The meat spoils quickly – this fish should be promptly frozen, refrigerated, or cured.
Culinary uses 
- It is best prepared without adding additional oils or fats to the meat, i.e. roasted, baked, or grilled, as the naturally oily meat self-bastes during cooking.
- Mackerel’s robust flavor is well-complemented by acidic, spice-heavy, or fruity sauces.
- For a Nigerian Mackerel and Tomato Sauce recipe, visit Nigerian Lazy Chef.
- For a Filipino recipe for Fish kinilaw, visit SCMP Cooking.
Nutritional information
- Nutritional information for 100g of Pacific Mackerel is shown on the table to the right.
Toxicity report
- No known contaminants.
Seasonal availability
- Year round.
Source : caseagrant.ucsd.edu/
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