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Most are harvested off the Atlantic coasts of Europe and North America; there is a Pacific variety as well. Common Atlantic and tinker mackerel weigh 1 to 2 lbs. on average The firm, dark flesh of the mackerel is fatty and rich with a strong, sweet flavor. The high fat content of the meat is fat rich in Omega-3 oils; only a trace amount is of the cholesterol variety. It is grayish and oily when raw and lightens when cooked. Mackerel is a scaleless fish; the skin is edible. Available: Whole, steaks, fillets; smoked, salted Preparation: Complement the rich, fatty meat with acidic ingredients like citrus, tomato-based sauces or marinades. Mackerel is not a bony fish and easily filleted. Broil, grill, bake, poach, and sauté. Fresh Mackerel have a short shelf life, 7 days is about the maximum. Poorly handled mackerel can produce a histamine which produces scombroid poisoning. Season April to December with the heaviest landing in mid summer Mackerel spawn during May and June at which time the
flesh will be lean and stringy.
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