Roasted Mackerel Recipe: Explore Different Mackerel Species

Mackerel refers to several fish species in the Scombridae family. The schooling fish species is recognizable by its striped, spotted skin, split dorsal fins, and a streamlined body. Mackerel is an important food in many parts of the world (and overfished in some regions as a result), including Japan, where the fish is commonly used to make saba-zushi (mackerel sushi) or saba shioyaki (grilled mackerel).

Mackerel has a rich, slightly sweet flavor and a texture similar to tuna, though when fresh, its flesh has a similar softness to salmon.

Mackerels are located throughout the Atlantic Ocean and the Gulf of Mexico, though depending on the species may have far-ranging migratory patterns. The more than 30 recognized species of mackerel are best understood in three “sister” tribes:

1. 1. Non-scombroid mackerels: Non-scombroids, a large subgroup of mackerels known as Carangidae, include Japanese horse mackerel and Atlantic horse mackerel.
2. 2. Spanish mackerels (Scomberomorini): Spanish mackerels, including the Japanese Spanish mackerel, the Atlantic Spanish mackerel, and the King mackerel (known as a game fish for its tendency to spar with sport fishers), are in a sub-category of mackerel known as Scomberomorini, also known as seer fish.
3. 3. True mackerels (Scombrini): True mackerels, including Atlantic mackerel (Scomber Scombrus) and chub mackerel, are among the most widely fished among the species.

You can roast, grill, or pan-sear fresh mackerel fillets, which tend to spoil quickly and can lead to scombroid food poisoning. The fillets are best consumed immediately after capture or preserved by smoking, canning, and salt-curing.

Use cured or smoked mackerel as you might use any other preserved fish, like its close relative, the tuna: on salads, tucked into pasta or sandwiches, or enjoy it solo, with a few lemon wedges, a dish of olives, and a hunk of crusty bread.