Mackerel is a fast-swimming pelagic fish found in temperate and tropical oceans worldwide. The flesh is distinctly rich, oily, and full-flavoured — more assertive than most white fish but not as strong as sardines. The meat is firm and dark, with a silvery, iridescent skin that crisps up beautifully when cooked.
Several species are sold as mackerel in Australia, including blue mackerel (commonly caught off the east coast) and Spanish mackerel (popular in northern waters). It’s an affordable, widely available fish that’s excellent grilled, barbecued, smoked, or pan-fried. The bold flavour holds up well against strong accompaniments like citrus, chilli, and vinegar.
Mackerel is also one of the most popular canned fish globally. In Japanese cuisine, it appears as saba — cured, grilled, or simmered in miso. Its affordability and versatility make it a practical everyday fish.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
Where it comes from
In the kitchen
oily fish fillet
- Smoked mackerel pâté
- Grilled mackerel with salsa verde
- Mackerel on toast
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