Mackerel fillet

Mackerel is a small, oily, migratory fish found in temperate and subtropical oceans. It is a popular food fish, known for its rich flavour and oily texture. Mackerel fillets are prepared by removing the bones and skin from the fish.

Mackerel fillets are typically consumed as a protein source, often canned or smoked, and are valued for their omega-3 fatty acid content. They can be found in ready-to-eat meals, salads, and as a standalone product. The natural flavour and texture of the fish are the primary reasons for its inclusion in these foods.

Mackerel is a whole food, not a food additive, and is not subject to authorisation under assimilated Regulation (EC) No 1333/2008. It is a good source of protein, vitamin D, and omega-3 fatty acids, which the NHS suggests can contribute to heart health. As with all fish, it can contain naturally occurring purines, which may be a consideration for individuals managing conditions like gout. There are no widespread controversies regarding the consumption of mackerel at typical dietary levels.