A superb fish, great value, readily available and yet, amazingly underrated. Ranging in size from 200g to 800g, Mackerel has a bullet shaped body with silvery-blue skin with dark wavy stripes. One of the richest sources of Omega-3; Mackerel has greyish flesh with a rich flavour, which is best grilled or baked. Any sauce should be sharp to complement its rich flavour – try gooseberry, sorrel, rhubarb, cranberry, red currant or mustard – avoid anything creamy or buttery. Marinating in citrus juices is also good. Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling – definitely worth trying. As with most oily fish, it is good for smoking, and makes a great pate. While Herrings provide the best alternative, Mackerel is closely related to Tuna, Bonito, Kingfish and Wahoo.

Earthy flavoured fish need to be washed in acidated water.