Mackerel

If you’re looking to increase your intake of omega-3s, then mackerel is your fish. Of course this oily quality, while good for your heart, also makes mackerel divisive on the plate. The trick is to pair mackerel with robust flavors like Chef Jose Enrique’s spicy garlic-and-citrus mojo or Daniel Boulud’s vinegary escabèche. Another chef tip? Pan fry the fillets in a hot skillet to make the skins crispy and delicious. For these tips and more healthy, flavorful recipes, check out Food & Wine’s guide to mackerel. As chef Michael White says, "Give mackerel a chance." 

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Grilled Mackerel with Garlic Dipping Sauce

Whole mackerel is made for the grill: The dense, oily fish stays moist inside and absorbs a gentle smoke. This Cambodian version from Deana Saukam, trey ang, comes with melted scallions and the Cambodian equivalent of a salsa verde—bold and zingy with lime, cilantro, and sliced Thai chiles. Slideshow: More Mackerel Recipes
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Mackerel

From a grilled mackerel with lardo, avocado and jalapeño on toast to a Spanish mackerel escabèche, here are some of our favorite dishes features the white fish.
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