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Common name - Mackerel
Scientific name - Scomber scombrus
Average rating
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Visit Fishonline for the full range of options available for this species.
Consumer Information
Mackerel is a fast swimming species belonging to a group of fish called Scombrids and are related to tuna. They swim around in huge shoals which feed on small fish and prawns. It’s oil rich with a silver and blue striped skin. When cooked the meat is really creamy and is full of omega-3 fatty acids. Mackerel is best eaten fresh and can be grilled, fried or smoked. It is rumoured to improve brain power so an ideal starter fish for the kids. Handline-caught mackerel is the most sustainable choice as its very selective for only this species. The handline fishery in SW England, as well as the Hastings Driftnet and several NE Atlantic trawl fisheries are also certified as an environmentally responsible by the Marine Stewardship Council.?
Summary
Much of the commercial mackerel fishery in the north Atlantic is in a healthy state and well managed. Most stocks in the northeast Atlantic have been certified as sustainable by the Marine Stewardship Council. However, the status of the Mediterranean stock is uncertain and unmanaged and is the worst choice in terms of sustainability. To ensure that the mackerel you buy is as sustainable as possible, look for fish caught using traditional methods, including handlines, ringnets and drift nets and certified by the Marine Stewardship Council.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.