Mackerel

Because they are an oily-fleshed fished, mackerel (Scomber scombrus and S. japonicus) do not meet with as much favor as other fish, and seafood sections of large supermarkets do not often display fresh mackerel. In the nineteenth and twentieth centuries, mackerel were served, as were herring, as a “relish” at breakfast, supper, or tea, and they are often smoked and used as hors d’ouvres. Mackerel flesh is tender, blue-gray, and rich in omega-3 fatty acids. These fish are very good grilled or fried as panfish.