If you are interested in incorporating some delicious fish into your menu items, mackerel is a great choice. Mackerel is a hint of sweetness, full of healthy oils and very versatile in the kitchen. What many don’t realize is that there are more than a few types of mackerel in the waters we fish!
Each one has its own vibe with unique texture, flavour and preferred cooking method. Whether you are a home cook or searching for “mackerel for sale” or “mackerel for sale by me” this guide will help you towards the best option for your cooking method.
Let’s get into it!
What Makes Mackerel Such a Favourite?
Before we start talking about types, here’s why mackerel is a favourite for many in the first place:
- High in Omega-3. Excellent for your heart, brain and skin. Mackerel is one of the top natural sources of these healthy fats.
- Strong flavour. Unlike some other milder fish, mackerel has a wonderful strong yet slightly oily edge which enhances dishes.
- Cost-effective and sustainable. When compared to more expensive fish mackerel is often less expensive and sustainably harvested, especially in Australia.
- Easy to prepare. Mackerel is perfect for a busy weeknight or a meal that can be prepared with little effort.
So, let’s examine the main types of mackerel you will see at Tasman Star Seafood Market or any fishmonger. Mackerel Varieties You’ll Meet Down Under
1. Blue Mackerel (Scomber australasicus)
The blue mackerel is likely the most common variety that you'll encounter in the waters of Australia. You may see it referred to as English mackerel or Pacific mackerel, but it is characterized by its slim body and bright blue-green striped back. In terms of flavour, it has a mild, not very oily taste, and a firm meaty texture. This quality makes it extremely versatile for methods of cooking, such as baking, grill or even poaching. This variety is popular in fish and chip shops, but is just as good cooked a home-prepared meal.
2. Jack Mackerel (Trachurus declivis)
Jack mackerel appears slightly different from blue mackerel, is longer and thinner and silver-grey in colour. Jack mackerel is oilier and has a smoky kick if you are looking for a more flavour-packed mackerel. The flesh is softer compared to blue mackerel but still holds well while cooking.
Jack mackerel works wonderfully pan-fried or added to heartier dishes that require more tang, such as fish stew or curry. Because it has a bit more oil to it when fried, it will crisp nicely on the outside.
3. Narrow-Barred Spanish Mackerel (Scomberomorus commerson)
Now, this is a true star. The narrow barred Spanish mackerel is the largest, thin striped fish with larger stripes on its body. Firm, oily flesh and a strong character make it good for grilling and barbecuing.
If you like some bite and a rich taste in your fish, this is your fish. It works great with smoky marinades and its firm flesh is easy to cook evenly.
Which Mackerel Should You Buy for Your Cooking Style?
Here’s a handy guide to match mackerel types with your preferred cooking method:
Grilling and BBQ: Narrow-barred Spanish mackerel is the best choice. It is oily and will not dry out when grilled. It takes on flavours beautifully, so marinate in herbs, garlic or spicy rubs to make it better.
Baking: Blue mackerel has a mild profile and works well with a gentle method such as baking. Slice lemons and add some fresh herbs, a splash of olive oil, and you will have a delicious and healthy meal with very little effort.
Pan-frying: Jack mackerel is oily and holds together well when pan-fried. Lightly dust the flesh with flour or breadcrumbs and season with salt and pepper before frying for a crispy and golden finish.
Curries and Stews: All mackerel will work well with rich and slow-cooked dishes. The flesh is firm, resilient and getting seasoned by the "-unlikeness of a fast-response" of broth and other spices.
Raw and Cured Preparations: If you want to go authentic and enjoy sushi or ceviche, blue mackerel will be the safest choice due to its mild profile, provided the fish is ultra-fresh and handle carefully.
How to Choose Fresh Mackerel
When buying any fish, freshness is key. Here’s how to pick quality mackerel, whether you’re searching for “fresh fish market near me” or shopping online:
- Look for bright, clear eyes. Dull or sunken eyes mean the fish isn’t fresh.
- Smell it. Fresh mackerel should have a clean, ocean-like scent, not fishy or sour.
- Check the skin and scales. They should be shiny and metallic, not dull or dry.
- Feel the flesh. It should be firm to the touch, springing back when pressed.
- Ask your fishmonger about when it was caught and how it was stored.
At Tasman Star Seafood Market, all our mackerel for sale is handled with care to maintain peak freshness and quality. Whether you’re a chef, caterer or just love cooking at home, we aim to be your top choice when searching “wholesale fish market near me” or “fresh fish market near me”.
Cooking Tips for the Best Mackerel Experience
Don’t overcook. Mackerel cooks fast and can get dry if left too long. Aim for a nice golden crust and juicy inside.
Prep your fish well. If you’re grilling or pan-frying, pat it dry before seasoning to help with crisping.
Use marinades wisely. Citrus, garlic and herbs pair brilliantly, especially with Spanish mackerel.
Serve fresh. Mackerel tastes best when eaten soon after cooking. If you need leftovers, keep them chilled and reheat gently.
FAQs About Mackerel
1. Is mackerel nutritious?
Most definitely! Mackerel has plenty of omega-3 fats, protein, vitamin D and vitamin B12, all of which are beneficial to brain health and heart health.
2. Is it safe to freeze mackerel?
Yes! Try to freeze the mackerel as soon as you can after purchasing. If possible, use vacuum sealed packaging. Thaw the mackerel in the refrigerator before cooking it.
3. How long does fresh mackerel last in the fridge?
Fresh mackerel is best eaten within 1-2 days of purchase when it comes to taste and safety.
4. What’s the best way to store mackerel?
Store mackerel in the chiller of your refrigerator, the coldest part of your refrigerator, even on ice and preferably in an airtight container.
5. Is mackerel sustainable?
The majority of Australian mackerel fisheries follow sustainable management arrangements and implement strict catch limits and seasonal closures to protect stocks, which makes it a more sustainable option than many other fish.
Final Thoughts
The ideal mackerel will depend on your planned use and of course your taste. Whether you want the mild, adaptable blue mackerel or the more flavourful jack mackerel, or you want the flavourful and meaty narrow-barred Spanish mackerel, there's a mackerel for every use.
Next time you are on the hunt for quality mackerel, remember Tasman Star Sea Food Market is here to deliver freshness, quality, and a great seafood experience.
Happy cooking!