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 delicious 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.
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