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Mackerel

Mackerel is a fast, oily fish that shows up in waters across the world—Atlantic mackerel off the northeastern coast, Spanish mackerel in the Gulf, Pacific mackerel in the west. They're strong fighters on the line and rewarding to catch, but what makes them special is what happens after the hook comes out. Their rich, dark flesh cooks quickly and holds flavor that stands up to bold seasonings and simple preparations. Understanding how to handle mackerel from the moment you land it changes everything about eating what you catch.

These articles cover the practical side of mackerel: how to clean and fillet them without waste, why their fat content matters for different cooking methods, and recipes that let that distinctive flavor work for you rather than against you. You'll find techniques for smoking, grilling, pan-searing, and preserving mackerel, along with ways to use the whole fish and make the most of what your catch offers.

100 articles