A brilliant color pattern distinguishes the mackerel (Atlantic or Boston mackerel) from all other fish. The upper half of the mackerel's body is iridescent blue-green with a vertical black, wavy band, and the lower half and belly are silvery white. The iridescence fades soon after the fish dies, but the color pattern remains. The mackerel's scales are small and smooth, giving a velvety feel to the skin. Atlantic mackerel average 14-18 inches long and 1-2 1/2 pounds and reach their prime when they are fattest, which is at the end of summer and during the fall.

This species inhabits both sides of the North Atlantic, and on the American side ranges from the Gulf of St. Lawrence to North Carolina. There are two major spawning groups, a southern group that spawn off the Mid-Atlantic Bight in April and May, and a northern group that spawns in the Gulf of St. Lawrence in June and July. Both groups winter off Nova Scotia. Like their relatives, the tunas, they are pelagic and travel in swift-moving schools of similar size fish.

Mackerel eat small finfish, squid, and pelagic crustaceans. They feed little over the winter and eat most after spawning. A 14-inch mackerel will weigh about 1 pound in the spring and 1 1/4 pounds in the fall. The Atlantic mackerel is an oily fish with a high percentage of the heart-healthy omega-3 fatty acids (approximately 1.3 mg per 3.5 ounces cooked).

Culinary Description

The Atlantic mackerel is actually a diner's delight, but is often ignored due to its oil content. This is a shame because the omega-3 fatty acid it contains is not a harmful fat.

The oily texture can easily be overcome by the introduction of acid when the fish is cooked. Use the same philosophy you use when cooking game or pork. Tomato is most commonly used, but most fresh fruits blend with mackerel just as well.

Mackerel can be baked or broiled with great success. But the barbecue grill is a good way to cook it, and it gives the mackerel a distinctive flavor.

Cut the mackerel into inch-thick steaks and marinate them in fresh orange juice with a sprig of fresh basil. Lightly season and grill. Fresh orange segments and sliced red onions can be used as a garnish.

And for a great start to the new year try out this New Year's Day Fish recipe using mackerel.

New Year's Day Fish

• 4 tablespoons butter or margarine
• 2 pounds mackerel fillets, cut into serving pieces
• 2 tablespoons lemon juice
• 2 medium onions, sliced and separated into rings
• 1/2 teaspoon salt
• 3 tablespoons tomato paste
• 1 tablespoon beer
• 1 teaspoon horseradish
• 2 medium dill pickles, cut into thin wedges

Preheat oven to 375 F.  

Butter baking dish or casserole large enough to hold fish in a single layer.  On waxed paper, spread fillets and sprinkle with lemon juice and salt.  Let fillets marinate for 10 minutes.  Melt 2 tablespoons butter over moderate heat.  Saute onion rings in butter for about 5 minutes until soft and transparent.  Arrange fillets in baking dish.  Beat tomato paste, beer, and horseradish together in a bowl.  Spread mixture evenly over the fillets and scatter onion rings and pickle wedges on top.  Cut remaining butter into small pieces and dot fish.  Bake about 15 minutes until fish flakes easily.  Serve at once.

Preparation Time:  45 minutes.  Makes 4 servings.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.