The canning process preserves the freshness and flavor of mackerel through careful preparation and sealing techniques. Each step, from cleaning to packing, ensures high standards of hygiene and ...

Mackerel is one of the healthiest fish we can eat ...

According to dietitians' recommendations, fish should appear at least twice a week. A healthy portion of unsaturated omega-3 ...

Fresh mackerel is usually sold whole with or without the head on. They are at their peak season in July, so keep an eye out for them at your local fishmonger. Freshness is of utmost importance ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

Cut the heads off very fresh mackerel. Gut and clean them but keep whole. Bring the water to the boil, add the salt and the mackerel. Bring back to boiling point, and remove from the heat.

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...

Scotland’s January mackerel fishery is progressing well, with the fleet reporting productive marks of high-quality fish.

The total mackerel landing in Chile reached 1.1 million tons. The total mackerel landing in Chile during 2024 reached 1.1 ...