Mackerel, Atlantic

Scientific Name

Harvest Method

Harvest Area

Seasonality

Responsible Sourcing Information

Whole Fish Size

Filet Size

Yield From Whole Fish to Filet

Cooking Notes

Holds up to baking, broiling, grilling, poaching, and smoking. Soft, flaky, and moist texture, rich flavor.

Best Substitutes

Sardines, Herring, Anchovies, Bluefish, Mahi Mahi.

Editorial

Atlantic mackerel is a prized fish with a rich flavor and a wide range of culinary uses. It is harvested from the cold, clear waters of the North Atlantic and is a favorite among seafood lovers for its firm texture and rich flavor.

Caught in the vast expanse of the North Atlantic, Atlantic mackerel is sourced from the rich fishing grounds stretching from Norway to the coast of North America. The cold temperatures and nutrient-rich environment create the ideal conditions for Atlantic mackerel to thrive and contribute to the fish’s unique taste and quality.

The Atlantic mackerel is harvested in large volumes using mid-water trawls, with fishermen following the Atlantic Trawl Gear Take Reduction Strategy to reduce potential impacts of bycatch. Overall, though, this method of harvesting this fish is efficient and considered to have a minimal impact on the ocean floor, ensuring a sustainable harvest of this prized fish. Fishery management organizations also work collaboratively to set quotas and implement regulations to prevent overfishing and maintain healthy fish populations. By adhering to these sustainable practices, the industry strives to protect the long-term health of the Atlantic mackerel population and the marine ecosystem.

In the kitchen, Atlantic mackerel shines with its versatility. Its bold flavor profile makes it a perfect candidate for grilling, baking, or even smoking. The high oil content of the fish adds a luxurious touch to dishes, imparting a delightful richness. Whether served as fillets, in salads, or incorporated into pasta dishes, Atlantic mackerel elevates every culinary creation with its distinct taste and texture.

If Atlantic mackerel isn’t readily available, other oily fish like sardines or herring can be considered. Their robust flavors and nutritional profiles make them suitable substitutes for Atlantic mackerel in various recipes. Experimenting with different options allows culinary enthusiasts to explore a spectrum of tastes while enjoying the benefits of these nutrient-packed fish.

https://www.seafoodsource.com/seafood-handbook/finfish/mackerel-atlantic
https://www.fisheries.noaa.gov/species/atlantic-mackerel/overview

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