There are over thirty species of fish commonly called mackerel, all part of the Scombridae fish family (the mackerel is tuna’s cousin.) Mackerel is a pelagic fish, so it lives in the shallow waters not overly close to the shore, but not too close to the depths either.
The Atlantic Mackerel is one of the most common, it lives around the European shores and the Mediterranean Sea, and it’s caught mainly by the UK and Norway. The oily fish is prized for its rich consistency and high content of Omega-3 fatty acids. This oily fish is unctuously delicious and is the star of many popular dishes.
How to Eat Mackerel?
- Smoked, you can enjoy mackerel in a warm potato salad. Mackerel’s firm flesh and deep flavors make it ideal for smoking or barbecuing.
- Pan-fried, mackerel ends up with lovely crispy skin and concentrated flavors. Being high in natural oils, the fish need little to no cooking oil.
- Pickled, the profound mackerel becomes a perfect starter. The fish keeps its flavors while enhanced with a tangy brine.
- Roasted or Baked, mackerel doesn’t fall apart and renders succulent meat with bright fish flavors that combine well with fire and hints of char.
- Tartar. The best way to honor the high quality and flavor of the fish. Mackerel must be consumed shortly after caught to keep its pearly white flesh and beautiful sea aromas.
Tasty and Sustainable
Mackerel is a saltwater fish and has limited competition in the oceans as it adapts easily to its environment. Traveling in large schools, mackerels are plentiful and mature fast.
Environmentalists list the flavorful fish as Least Concern, which means you can appreciate it in moderation without endangering the species.
Mackerel has a unique flavor profile between salmon and tuna, its firm texture is enticing, and its natural oils make it smooth and elegant. Cooked or freshly caught and served raw, mackerel is a real sea treasure, and Chefs around the world are taking advantage of its extraordinary properties.
Hard to Overpower
Mackerel has such a defined taste and flavor intensity that it’s hard to overpower, even when raw. As you’ll see in the recipe below, mackerel, unlike many other fish, pairs with intense aromas from freshly grated ginger and lime zest, and the tanginess in horseradish does not overshadow it.
Mackerel is a noble fish, and Mackerel Tartar is its most exceptional rendition. Prepared with care, with the freshest ingredients and beautifully plated, a Mackerel Tartar is amongst the most seductive, cold dishes on the menus of the finest restaurants on earth.
Why Make Mackerel Tartar?
- If you want a simple dish that’ll surprise your guests.
- For a date with someone special.
- To add variety to your meal rotation.
- For memorable occasions, when everything has to be perfect.
- To learn more about this highborn seawater fish.
If you’re convinced, let’s make a light Mackerel Tartar.
Tartar of mackerel Recipe
This is an easy tartar mackerel recipe inspired in the famous Tartar Mackerel with Tomato Water, Horseradish, Ginger & Olive Oil from Celebrity Chef Björn Frantzén.
Mackerel fillet 4 small pcs
Salt 1 tsp
Lime zest from ½ lime
Grated horseradish 1 tsp
Grated ginger 1 tsp
Fine olive oil 2 tsp