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October is the last month you can eat mackerel in season. Seek out this tasty, eye-catching, health-boosting fish and fill up using some of our recipes.
It won’t come as news to most of you that oily fish such as mackerel are good for you. In case you hadn’t heard, they’re rich in omega-3 fatty acids, so are commonly recommended for maintaining a healthy heart and helping reduce cholesterol levels. Research shows they may also protect against arthritis, lupus and asthma – and there’s even evidence to suggest anti-cancer properties. Mackerel is also an excellent source of selenium, niacin, vitamin B6 and vitamin B12. Now is the time to take advantage of fresh mackerel in all its glory. The fish is currently in season and remains so until the end of October – if you miss out now, you’ll have to wait until next summer to enjoy it. And, as it is richly flavoured, be sure to prepare it simply or match it with something sharp – gooseberry and rhubarb sauces are traditional accompaniments.
Some delicious. mackerel recipes
This recipe is low in calories, carbs and salt; a very healthy and attractive dish using fennel.
Warm your cockles with this easy Spanish-inspired dish. This dish will freeze for up to 1 month.
Buy whole fresh mackerel for this recipe – it’s good value, and a little goes a long way as the meat is rich and oily. It freezes well too.
Don't waste time making a traditional kedgeree - this is a quick and easy method.
These distinctive seasonal flavours are perfect for an informal dinner party or supper.
You can substitute other hot-smoked fish in this recipe with hot-smoked kippers or trout.
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