Instantly recognisable, mackerel typically have vertical rainbow stripes on their backs with deeply forked tails and are rich in omega 3 fatty acids.
Mackerel is an incredibly distinctive fish, identified by the vertical rainbow stripes on their backs and deep forked tails. As shallow swimmers, mackerel rarely venture very far below the sea’s surface during the day, but move into deeper waters at night. Mackerel are migratory fish and tend to spend their time near the shore during the warmer months and move towards the south during the colder months.
"Mackerel are pelagic, long roaming fish, which have dark oily meat as a result. I prefer them pan-fried" - Rick
Enjoy this fresh whole mackerel with Rick’s classic mackerel Recheado recipe. Recheado is a fiery paste from Goa. Traditionally used with fish, it can also be used with chicken or vegetables. Wonderful eating, particularly with a fresh salad.
Average cooking time: 10 mins.
To roast your whole mackerel, preheat your oven to 220C/200C fan and place your fish into a foil-lined baking tray. Season with a little oil, salt, pepper and any desired herbs and spices and roast for 10-15 minutes until the flesh is opaque.