Other
Mackerel
An oily fish with dark, strongly flavoured flesh, eaten fresh, smoked, or canned. The fat runs under the skin.
Origin
A schooling sea fish of the North Atlantic and other cool seas.
Flavour
Rich, marine, and assertive.
How to use it
Grill or smoke it, or flake tinned mackerel into salads. Fresh mackerel should be very fresh.
Storage
Cook fresh mackerel the day you buy it. An unopened tin keeps in the cupboard.
Recipes using it
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