THE FISH LIST PORTAL

 

SPANISH MACKEREL

Now, the humble Mackerel, it’s actually the most landed fish in the UK. We haul it in by the boatload… and then promptly sell most of it to the French. Go figure. It’s a national staple we seem to overlook at our own table. Perhaps it’s because it's so common - or maybe we just haven’t quite figured out how to love it the way we should. Personally, I’m obsessed with it smoked. That deep, oily richness takes on a whole new dimension with a proper smoking - but let’s be honest, smoking mackerel at home is no easy feat unless you’ve got a dedicated setup (and a tolerant household).

One of my absolute favourite uses of mackerel comes from a local gem in East London - The Clove Club, just around the corner from where I live. They’ve done something remarkable with it: using it sashimi-style, but not raw in the traditional sense. They lightly torch the top of the fish with a bit of oil and sugar, just enough to caramelise it and bring out that savoury-sweet edge. Then they drizzle it with more olive oil and serve it alongside an English mustard emulsion.

Now, if you’ve never had proper English mustard, let me warn you - it’s not the tame yellow stuff. It’s horseradish-based, sharp and fiery, much like wasabi. It doesn’t so much linger as it explodes, right up the nose and out the back of your head. It’s aggressive, bold—and I absolutely LOVE it. That combination of rich fish, sweet-charred topping, silky oil, and mustard heat? It’s extraordinary. And it proves, once again, that mackerel is one of the most underrated fish on our shores.

Summary

  • Fat Content: High in healthy oils, especially Omega-3 fatty acids. Naturally rich, which helps it stay moist and flavourful during cooking. Contributes to its satisfying mouthfeel and nutritional value.

  • Flavour: Bold and assertive, with a distinctly savoury, slightly briny taste. A subtle natural sweetness beneath the richness . Stands up well to strong flavours like smoke, spice, vinegar, and citrus

  • Texture: Firm yet flaky flesh. Smooth and slightly oily when raw or lightly cured. Holds its shape well when grilled, smoked, or pan-seared

  • Taste: Deep, full-flavoured and highly satisfying. Not a delicate fish – ideal for those who enjoy more character in seafood. Excellent with sharp or spicy condiments like mustard or pickles

Booze Pairings

Mackerel’s rich, oily flesh and bold flavour call for drinks with acidity, freshness, and a bit of backbone. Dry white wines like Riesling, Albariño, or a crisp Chablis offer bright contrast, cutting through the fat and lifting the dish. Sparkling wines, particularly brut Champagne especially good with smoked or grilled mackerel, their bubbles cleansing the palate beautifully. For those who prefer reds, a light, low-tannin option like Pinot Noir or Gamay can work well -particularly with smoked preparations. Beer drinkers should reach for a crisp pilsner, a citrusy wheat beer, or a saison for something slightly spicy and refreshing. For something more adventurous, dry sherry (Fino or Manzanilla) makes an exceptional partner for cured or pickled mackerel, while a chilled glass of aquavit or clean, umami-rich sake complements sashimi-style or torched servings perfectly.