Mackerel

A regal and richly flavoured fish, the mackerel comes to British shores in large quantities during the spring and early summer. It is at its best from March to July.

Mackerel is a close-textured, rather oily fish, difficult for some digestions to cope with, except when perfectly fresh and in season. It spoils more quickly than almost any other fish and can become dangerous if not properly refrigerated as soon as it is caught. Avoid limp mackerel as they can be quite dangerous.

Choose stiff, opalescent, medium-sized mackerel, with bright protruding red eyes, and markings that are bright and distinct. Mackerel come in sizes up to about 16 inches long.