Mackerels are considered some of the most nutritious fishes. They're an excellent source of protein, vitamins B2, B3, B6, and B12, and vitamin D. Their flesh is also full of minerals like copper, selenium, and iodine. Some of these fishes also contain good amounts of iron and vitamin B1.
Mackerel is a beautiful oily fish, both for its iridescent, striking skin and its rich, fishy flavour. Respected by chefs and home cooks alike, mackerel has a distinctive flavour, it looks stunning on the plate and is a great source of brain-boosting omega-3 fatty acids. Despite the benefits, mackerel is often over-looked by the buying public - it seems we are put off by its richness, fishiness and oiliness, the very traits that give it character. However, with the right cooking and flavour pairings, it is a real treat.
Cooking mackerel in a pan maybe one of the best ways to serve this delicious and healthy fish. Succulent, flavourful Cooked Mackerel Fish with a beautifully crisp skin make a tasty, quick meal. Leaving the skin on not only provides a crispy treat, but helps hold the fillet together.
