Seafood | Pescatarian Keto Low Carb Gluten Free

Mackerel

Scomber scombrus Allergens: Fish
Mackerel

Sourcing & Taxonomy

  • Family Scombridae
  • Primary Cuisine Japanese|Mediterranean|Northern European
  • Seasonality Late Spring|Summer|Autumn
  • Source Mackerel fish

The Forktionary Angle

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Definition

An oily, dark-fleshed fish known for its distinct, rich flavor and high Omega-3 fatty acid content.

Sensory Profile

TasteRich, Strong, Oily, Umami
TextureFirm, Flaky, Moist
AromaBriny, Distinct Fishy, Meaty
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (3 oz)
Calories205 kcal
Total Fat13.9g
Saturated Fat3.3g
Trans Fat0g
Cholesterol75mg
Protein18.6g
Total Carbohydrate0g
Dietary Fiber0g
Total Sugars0g
Calcium15mg
Iron1.2mg
Potassium360mg

Chef’s Secret

Due to its high fat content, mackerel is excellent for grilling or broiling as it stays moist and develops a delicious crispy skin.

Substitutions

Best Match

Sardines

1:1

Similar rich, oily flavor profile and high Omega-3 content, especially canned.

Bluefish

1:1

Oily fish with a strong, distinct flavor, suitable for grilling.

Herring

1:1

Another oily, flavorful fish, often pickled or smoked.

Salmon

1:1

Rich, oily texture, though flavor is milder. Good for grilling or baking.

Buying Guide

Look for firm, shiny skin and clear eyes for whole fish. Fresh mackerel has a pronounced but not unpleasant odor.

Flavor Pairings

Acidic flavors (lemon vinegar) mustard horseradish strong herbs rye bread potatoes.