Mackerel — Nutrients, Health Benefits, and Shopping Tips

Mackerel should have shiny, clean skin and firm flesh, with a bright eye and red gills that indicate freshness. The aroma should be mild and not overly fishy, typical of fresh sea fish.

Avoid mackerel that has a slimy coat or sunken eyes, as these are signs the fish is past its prime. Fish with a strong ammonia smell or discolored patches should also be avoided, as it may not be safe to eat.

Fresh mackerel should be stored in the refrigerator, ideally on a bed of ice in an airtight container. Refrigeration maintains its freshness for up to two days. For longer storage, consider freezing.

Air exposure can cause mackerel to spoil quickly. Avoid leaving it uncovered or at room temperature. Always thaw frozen mackerel in the refrigerator and use it promptly to ensure the best quality and safety.

Mackerel can last for 1-2 days in the refrigerator. For longer storage, mackerel can be frozen for up to 6-9 months.

Leftover mackerel can be used in a variety of savory dishes. Flake it and add to salads, sandwiches, or wraps for a flavorful protein, or mix it into a pasta dish with a creamy or tomato-based sauce. Mackerel is also great when used in fish tacos with fresh salsa, avocado, and a squeeze of lime.

Use mackerel in a quiche or frittata with eggs, cheese, and herbs, or mix it into a rice bowl with vegetables and a tangy dressing. If you have a lot of mackerel, consider making a batch of fish cakes by mixing the flaked fish with breadcrumbs, eggs, and seasonings, then frying until golden. Mackerel can also be added to a seafood chowder with potatoes and corn, or used as a topping for pizzas or flatbreads. For a quick snack, serve mackerel with crackers and cream cheese, or mix it into a salad with greens and a citrus vinaigrette.