Fish & seafood · Oily fish

Mackerel

Small, strongly flavoured oily fish with blue-striped skin; grilled whole, fried, curried or smoked.

Also called: uskumru, saba, bangda

A kind of fish

Photo: Jastrow, via Wikimedia Commons (public-domain)

What it is

Atlantic mackerel and Indian mackerel (bangda) are slim, oily fish with iridescent blue-green striped backs and silver bellies. The flesh is rich, darker than white fish and full-flavoured. Japanese saba is usually salted and grilled. Smoked mackerel is hot-smoked and ready to eat.

How it’s used

Grilled whole with lemon or salt (saba shioyaki)
Indian fish fry and coconut curries
Turkish balık ekmek (fish sandwich)
Smoked mackerel pâté
Pickled or cured mackerel

Characteristics

Taste: Rich, savoury and pronounced.
Texture: Moist, soft and oily.
When cooked: Its oil keeps it moist on a hot grill; acidity (lemon, vinegar, tamarind) balances its richness.
Sold as: fresh, frozen, smoked, canned
Cooking uses: Commonly cooked, Suitable for grilling, Suitable for frying
Common in: Japanese, Turkish, South Indian, Goan, British, Korean, Thai, Portuguese

Storage

Refrigerated. Very perishable: buy bright-eyed and firm, keep on ice and cook the same or next day.

Diet, allergens and safety

Contains Fish.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains fish, a common allergen.
Keep fish very cold (on ice or in the coldest part of the fridge) and cook within a day or two of buying; a strong ammonia or sour smell means it has spoiled. Cook to 63 °C (145 °F), when the flesh turns opaque and flakes.
Mackerel spoils quickly and can cause scombroid (histamine) poisoning if not kept cold.