What is mackerel?
Mackerel is the name for over 30 species of midwater-dwelling fish, belonging to the Scombridae family. Their strength in flavour is often compared to salmon, where simple seasoning is often recommended to allow the flavour of the fish to shine.
Mackerel is an oily fish, rich in Omega-3 fatty acids, highly valued in the human diet. Before the 19th Century development of canning and refrigeration, salting and smoking were the main preservation methods and remain common.
Is mackerel sustainable?
In recent years, the commonly eaten Atlantic mackerel (Scomber scombrus) has been overfished.
Any mackerel caught on or after 2nd March 2019 cannot be sold as MSC certified or bear the blue MSC label as all mackerel fisheries are currently suspended from our program.
Jack mackerel: a sustainable alternative
Though it belongs to another family of fish, the jack mackerel is similar to the Atlantic mackerel in taste and consistency and is also high in Omega-3.
Stocks of Chilean jack mackerel (Trachurus murphyi) have recovered in recent years and the fish has been sought by brands as an alternative.
Certified sustainable MSC labelled jack mackerel products are available in some countries.
What does the blue MSC label mean?
