Mackerel (Scomber scombrus)

Introduction:

Native to the Atlantic coast, parts of the Baltic Sea, the Black Sea and the Mediterranean, mackerel is a popular edible fish. The meat has a light reddish colouring, is low in bones and is very tender, juicy and aromatic due to its high fat content.

Alternatives to mackerel are other fatty edible fish such as herring, salmon, tuna or sardines.

Use/Preparation:

The fatty fish is particularly suitable for smoking, grilling, frying or pickling in oil.

Health:

Mackerel is rich in iodine, vitamin D and B vitamins as well as valuable omega-3 fatty acids, which strengthen the immune system, relieve inflammation and protect against cardiovascular diseases.

Alternatives:

Alternatives to mackerel are other fatty edible fish such as herring, salmon, tuna or sardines.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	205/858
Fat	13,9 g
Healthy fatty acids	3,2 g
Carbohydrates	0 g
Sugar	0 g
Protein	18,6 g
Salt	0 g