Mackerel
Mackerel
Mackerel is commonly found in the North Sea, the Atlantic Ocean, and parts of the Mediterranean Sea. It is recognizable by its blue-green back with wavy black stripes and its silvery belly. Thanks to its high fat content, mackerel has a rich, creamy flavor. It is a true seasonal fish: in spring and summer it is at its fattiest and at its best.
Mackerel
| Latin name | Scomber scombrus |
|---|---|
| Fishtype | Fresh fish |
| Sizes | Depends on the season, between 2 and 6 pieces a KG |
| Possibilities | Whole fish, fillet with skin |
| Frozen possible | Yes |
| Catch area | North sea (FAO27) |
| Fishing method | Flyshootfishery |
| Packaging options | Polystyrene boxes of 4kg, packed with water and ice |
| Packaging options frozen | Carton of 5kg |
| Availability | All year round |
Fish season
This overview shows you when mackerel is at its best. Mackerel reaches its peak in spring and summer, but it is available year-round.
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
- Closed season
- Fish with roe
- Lean fish
- Good quality
