What are the best ways to cook mackerel? Top 16 authentic recipes.

Mackerel has long been considered one of the premier sea fish thanks to its firm, naturally sweet meat, rich nutrition, and ease of preparation into many attractive dishes. If you are also wondering “what to cook with mackerel?” then let’s explore 16 simple yet authentic dish suggestions below to diversify your family’s daily menu in the following article!

1. General introduction to mackerel and health benefits

Blue mackerel is one of the most nutrient-rich sea fish, standing out in the mackerel family thanks to its firm, fragrant, and characteristically fatty meat. The fish has a long cylindrical body, a silvery-blue color, and usually lives in deep sea areas, which is why its meat possesses a natural chewiness and a richer sweet flavor than many other sea fish.

Mackerel is caught year-round, but it is best from March to August when the meat is firm, fatty, and flavorful. After harvesting, the fish can be processed into fresh fish or one-sun-dried mackerel. The one-sun-dried variety is lightly dried under moderate sunlight, preserving the full sweetness and chewiness while being easy to store and convenient for many dishes.

Below are the health benefits of mackerel:

• Good for the heart: Omega-3 helps reduce bad cholesterol and supports blood circulation.
• Supports brain and vision: DHA and EPA promote brain development and are good for the eyes.
• Strengthens immunity: Vitamin D and selenium help the body fight oxidation and enhance resistance.
• Reduces the risk of inflammation: Omega-3 has natural anti-inflammatory capabilities, suitable for people with joint diseases.
• Supports weight loss: Mackerel contains a lot of protein and low saturated fat, helping to maintain a healthy physique.

2. Secrets to choosing and preparing fresh mackerel

Choosing fresh mackerel is a crucial factor in determining the quality of the dish. To select high-quality mackerel, you can rely on several simple identifying characteristics when buying:

• Clear, slightly protruding eyes that are not cloudy or deeply sunken; this is a sign that the fish is fresh.
• Shiny skin, firmly attached scales, a surface without scratches, and meat that is elastic when lightly pressed. Transparent slime without a foul odor indicates naturally fresh fish.
• Pinkish-red gills, tightly fitting gill covers, not bruised or pale. The fish’s mouth should be tightly closed, the body firm, solid to the touch, and not curved.
• A flat belly that is not bloated and a recessed anus indicate the fish has not spoiled.
• Avoid choosing fish with a green belly or a dark red or protruding anus, as those are signs of spoiled fish.
• For pre-cut steaks, you should choose pieces with firm meat, clear fibers, and elasticity, not crumbly or falling apart.

Instructions for proper mackerel preparation:

• First, wash the fish with clean water combined with diluted salt water or diluted vinegar to eliminate the fishy odor.
• Next, clean the belly and gills, then rinse multiple times until thoroughly clean.
• Allow the fish to drain completely before marinating or cooking to maintain firmness and delicious flavor.

3. What to cook with mackerel?

What to cook with mackerel? This is a common question for many people; therefore, here are some authentic, easy-to-make dish suggestions suitable for various tastes for your reference:

3.1. Savory mackerel in tomato sauce

Ingredients for mackerel in tomato sauce

• 300g mackerel
• 3 tomatoes, horn chili
• Green onions, cilantro, shallots, garlic, dill
• Seasoning: salt, sugar, seasoning powder, fish sauce, MSG, pepper, tomato paste

How to make delicious and authentic mackerel in tomato sauce:

• Step 1: First, wash the mackerel and drain it, then marinate with salt, pepper, and seasoning powder for about 15 minutes to absorb the flavors. Dice the tomatoes, cut green onions and cilantro into sections, and finely chop the dill. Mince shallots and garlic, and slice the horn chili into strips.
• Step 2: Next, heat the oil and fry the fish until golden brown on both sides. Remove the fish and let it drain to avoid excessive oil absorption.
• Step 3: Sauté the shallots and garlic with a tablespoon of oil until fragrant, then add the tomatoes and stir well. When the tomatoes begin to soften, add about 100ml of water along with sugar, seasoning powder, salt, fish sauce, and tomato paste. Simmer over low heat for a few minutes until the mixture thickens and turns a beautiful red color.
• Step 4: Next, place the fried mackerel into the sauce pan and simmer gently for 3 minutes so the fish absorbs the flavor. Lightly flip both sides so the sauce coats evenly, then sprinkle with green onions, dill, and a bit of pepper to enhance the aroma.
• Step 5: Finally, place the fish on a plate, pour the tomato sauce over it, and decorate with chili strips or green onions. The mackerel in tomato sauce is complete with attractive colors and a savory taste that goes perfectly with rice.

3.2. Braised mackerel with pineapple

Ingredients for braised mackerel with pineapple:

• 500g mackerel, cut into bite-sized pieces
• 1/2 pineapple, peeled, eyes removed, and sliced
• 2 chilies, 2 sprigs of green peppercorns
• 2 shallots, 4 cloves of garlic, 1 ginger root, 2 ginger leaves
• 1/2 tbsp cooking oil, 1/2 tbsp coconut caramel sauce
• 2 tsp fish sauce
• Basic seasonings: salt, sugar, seasoning powder

How to make delicious braised mackerel with pineapple:

• Step 1 – Prepare ingredients: First, wash the mackerel with salt water and let it drain. Clean the chilies and green peppercorns; slice the ginger root into strips and finely chop the ginger leaves. Mince the shallots and garlic. Mix the pineapple well with 1 tsp sugar and 1 tsp seasoning powder to absorb flavor.
• Step 2 – Flash fry the fish: Heat the cooking oil and fry the fish over medium heat for about 6 minutes, flipping both sides until lightly golden, then remove and drain.
• Step 3 – Marinate the fish: Next, mix the fish with half of the minced shallots and garlic, 2 tsp seasoning powder, 2 tsp fish sauce, 2 tsp sugar, and 1/2 tsp salt, then marinate for about 20 minutes.
• Step 4 – Braise the fish: Then, sauté the remaining shallots and garlic in a clay pot with hot oil. When fragrant, arrange the fish in the pot, place the pineapple on top, and add coconut caramel sauce, chilies, ginger, and green peppercorns. Cover and braise over low heat for 20 minutes until the fish is soft but still firm with a beautiful color, then adjust the seasoning to taste.
• Step 5 – Finish the dish: Finally, plate the fish and enjoy while hot. Braised mackerel with pineapple has a harmonious sweet and sour taste, is fragrant, firm, and extremely appetizing.

See now: What is the best way to cook pomfret? Top 13 delicious ways to prepare pomfret

3.3. Crispy fried mackerel

Ingredients for crispy fried mackerel with passion fruit sauce

• 300g mackerel (about 3 slices)
• 2 passion fruits, 1 pack of crispy frying flour
• 1 small onion, 1 tomato, 1 cucumber
• 1 tbsp minced shallots, 1 tbsp minced garlic, 5g cilantro
• Seasoning: salt, sugar, fish sauce, pepper, mustard, MSG

How to make crispy fried mackerel with passion fruit sauce

• Step 1: First, wash the mackerel with diluted salt water and pat dry. Marinate the fish with mustard for about 15 minutes to eliminate the fishy smell and lightly season the fish.
• Step 2: Take 1.5 passion fruits and filter for the juice, keeping the seeds of the remaining half for decoration. Dice the onion, cucumber, and tomato; wash and finely chop the green onions and cilantro.
• Step 3: Next, sauté shallots and garlic in hot oil, then add the onion, cucumber, and tomato and stir-fry well. Add the passion fruit juice, passion fruit seeds, a little water, sugar, salt, MSG, and fish sauce, stirring until the vegetables are soft and have absorbed the seasonings. Finally, sprinkle with cilantro and a bit of pepper, then set aside.
• Step 4: Coat both sides of the fish with crispy frying flour, fry until golden in a pan with hot oil, then remove and drain. Afterward, plate the fish, pour the passion fruit sauce over it, and decorate with passion fruit seeds and cilantro. The crispy fried mackerel with passion fruit sauce is attractive with its mild sourness, aromatic scent, and crispy, colorful fish meat.

3.4. Grilled mackerel in foil

Ingredients for grilled mackerel in foil

• • 500g mackerel fillet

• 15g shallots, 15g garlic

• 10g green bird’s eye chili, 15g green peppercorns, 10g lime leaves, 10g banana leaves
• 10ml kumquat juice, 10g white sesame seeds, 10g sweetened condensed milk
• 10g sugar, 10g MSG, 30ml fish sauce

Detailed instructions for grilled mackerel in foil:

• Step 1: First, grind the chili, green peppercorns, shallots, and garlic into a paste. Add fish sauce, sugar, and MSG, mixing well so the seasonings blend together.
• Step 2: Soak the mackerel in diluted salt water for 15 minutes to reduce the fishy smell, rinse several times, and drain. Score the fish body lightly to absorb seasoning, then marinate with the green peppercorn sauce for about 15-20 minutes.
• Step 3: Next, line the tray with foil, spread out banana leaves and lime leaves, place the fish on top, and fold the foil edges. Drizzle a thin layer of oil to keep the fish moist. Preheat the oven for 15 minutes at 250°C, then grill the fish for 10-12 minutes until tender and cooked through, retaining its natural fattiness.
• Step 4: Finally, mix the ground green chili, fish sauce, kumquat juice, condensed milk, and roasted white sesame to create a rich dipping sauce with the aroma of green peppercorns and chili. To enjoy the full rich and fragrant flavor, serve with the dipping sauce and eat with rice or bread.

3.5. Refreshing mackerel sour soup

Ingredients for mackerel head sour soup

• 500g mackerel head, cut into bite-sized pieces
• 300g sour bamboo shoots
• 1 chili, 2 tomatoes
• 2 shallots, 3 sprigs of green onion
• 3 tbsp cooking oil
• 2 tsp fish sauce
• Seasoning: seasoning powder, salt, MSG

How to make mackerel head sour soup

• Step 1: First, wash the fish head, remove any blood, rub with salt, then rinse multiple times. Fry the fish in 3 tbsp of cooking oil over medium heat for about 5 minutes until lightly golden on both sides, then drain.
• Step 2: Next, mince the shallots, chop the green onions, wedge the tomatoes, and slice the chili. Wash the sour bamboo shoots and drain. Sauté the shallots with the remaining 1 tbsp of oil, then flash-fry the tomatoes and bamboo shoots, seasoning with 2 tsp of seasoning powder, stirring gently for about 3 minutes.
• Step 3: Boil 1 liter of water, add the sautéed tomatoes, bamboo shoots, and fish head, and cook for another 3 minutes. Season with 2 tsp of fish sauce and 1 tsp of MSG, adjusting to taste.
• Step 4: Finally, add the green onions and chili, then turn off the heat. Mackerel head sour soup has attractive colors, a sweet and fatty taste from the fish, and a crisp sourness from the bamboo shoots and tomatoes.

3.6. Mackerel fish cakes

Ingredients to prepare include:

• 1 kg mackerel fillet
• Tapioca starch
• 100 g green onions
• Seasoning: fish sauce, sugar, salt, pepper, MSG, cooking oil

How to make:

• Step 1: Scrape the mackerel meat into a bowl, and wash and finely chop the green onions. Then, mix the fish with the green onions, ½ tsp MSG, 2 tbsp fish sauce, 1 tsp sugar, and 1 tsp pepper. Wrap tightly and marinate for about 20-30 minutes for the fish to absorb the flavors.
• Step 2: Next, put the marinated fish into a blender with 1 tbsp tapioca starch, 1 tsp salt, and 125 ml of ice water. Blend for about 2-3 minutes, then add 12 ml of ice water and continue blending until the mixture is smooth and elastic.
• Step 3: Heat the oil, form the fish paste into pieces, and fry until golden brown on both sides. Mackerel fish cakes are golden and crispy on the outside, and soft, chewy, and sweet on the inside, with the aroma of onion and pepper.

See more: Simple yet delicious recipe for squid cakes in tomato sauce

3.7. Nutritious mackerel porridge

Ingredients for mackerel porridge:

• 300g mackerel (about 2 slices)
• 200g unpeeled mung beans
• Half a cup of rice
• Shallots, green onions, cilantro
• Seasoning: salt, sugar, MSG, fish sauce, pepper

How to make mackerel porridge:

• Step 1: First, wash the mackerel with salt and vinegar to remove the fishy odor, then marinate with sugar, salt, and fish sauce for 15-20 minutes to absorb the seasoning and maintain chewiness. Soak the mung beans for 3-4 hours, wash the rice and drain. Wash and mince shallots, green onions, and cilantro, keeping the white onion heads separate.
• Step 2: Next, toast the rice on the stove until the grains turn from opaque white to transparent, creating a characteristic aroma. Put the rice and mung beans into a pot with a ratio of 1:4 (rice: water), bring to a boil, then lower the heat and simmer until the rice and beans are soft and mashed.
• Step 3: When the porridge is nearly cooked, add the fish to the pot and cook until done. Then, remove the fish and flake it into small pieces. Sauté the onion heads and shallots with a little oil, then stir-fry the fish with fish sauce, sugar, MSG, and pepper to absorb the flavors.
• Step 4: Put the stir-fried fish back into the porridge pot and season to taste, then ladle into a bowl and sprinkle with chopped green onions and cilantro. Enjoy while the porridge is hot to feel the sweet fatty taste from the mackerel, the aroma of onion and cilantro, and the smooth texture of the porridge.

3.8. Authentic mackerel noodle soup

Ingredients for mackerel noodle soup

• 1.5 kg mackerel
• 1 liter fresh coconut water, 6 stalks of lemongrass
• 1 kg fresh rice noodles
• 1 pineapple, 4 tomatoes
• Shallots, garlic, chili, onion, green onion, cilantro
• Side vegetables: cabbage, herbs, banana blossoms, bean sprouts
• Seasoning: salt, rock sugar, MSG, fish sauce, seasoning powder, cooking oil, cashew oil

Instructions for making mackerel noodle soup:

• Step 1 – Prepare ingredients: First, wash the mackerel, cut into 1 cm thick slices, marinate with a bit of salt, and drain. Peel the pineapple and cut into bite-sized pieces; wedge the tomatoes; divide the onion in half: wedge one half and thinly slice the other. Wash green onions, cilantro, and lemongrass; divide lemongrass into two parts: mince one part and cut the other into 5 cm sections. Mince shallots and garlic and wash the vegetables, drain, and arrange on a plate.
• Step 2 – Flash fry the mackerel: Next, marinate the fish with minced shallots and garlic, seasoning powder, and MSG for about 15 minutes. Pan-fry over medium heat until golden on both sides; do not cook through so the fish remains firm and the fishy smell is reduced.
• Step 3 – Cook the broth: Sauté shallots, garlic, and minced lemongrass with cashew oil, add the lemongrass sections, pineapple, and tomatoes, stir-frying with smashed chili for about 5-7 minutes, then add seasoning powder. Pour in 1 liter of coconut water and 2 liters of water, boiling for 15 minutes. When the water starts to bubble, add the fish, and season with fish sauce, salt, and rock sugar. Keep the heat low, skim the foam for a clear broth, and finally add the remaining pineapple and tomatoes.
• Step 4 – Completion: Blanch the fresh noodles in boiling water, then ladle the noodles into a bowl, add fish, broth, tomatoes, pineapple, and wedged onion. Finally, garnish with green onions and cilantro, and serve with the side vegetables.

See more: How to cook Phu Yen style squid noodle soup, clear broth, crispy squid

3.9. Homemade mackerel floss

Ingredients for mackerel floss

• 500g mackerel
• 1 tbsp cashew oil
• 1/2 tbsp ginger strips
• 1.5 tbsp fish sauce
• 2/3 tbsp cooking oil, a little vinegar
• Minced shallots and garlic
• Seasoning: salt, sugar, seasoning powder, pepper

How to make mackerel floss:

• Step 1: First, wash the fish with vinegar water and salt to eliminate the fishy smell, then rinse with clean water and drain.
• Step 2: Mix the fish with salt, sugar, seasoning powder, fish sauce, cooking oil, pepper, ginger strips, and minced shallots and garlic. Stir well and marinate for about 1 hour for the fish to absorb the seasoning.
• Step 3: Next, put the fish in a pot, braise or steam until the meat is firm and seasonings are absorbed. Separate the fish meat from the bones and skin, then use a sieve or hands to press firmly to shred the meat finely, while also removing any remaining small bones.
• Step 4: Sauté shallots and garlic with cashew oil, then remove the shallots and garlic and put the fish meat in to stir-fry over low heat for about 30-45 minutes until dry. The finished mackerel floss will have a beautiful golden color, a characteristic mild aroma, and a rich, savory, buttery taste that is very attractive.

3.10. Fresh and delicious mackerel salad

Ingredients to make the mackerel salad dish include:

• Sour green mango
• Mackerel
• Fish sauce, MSG, sugar
• Garlic, chili
• Herbs: mint, purple basil, cilantro

The processing is as follows:

• Step 1: Mackerel needs to be cleaned with diluted salt water while the mango is peeled, sliced, and shredded; wash and chop the herbs.
• Step 2: Next, pan-fry the mackerel with a little salt to firm the meat, then let it cool and shred into bite-sized pieces.
• Step 3: Pound garlic and chili, then add sugar and fish sauce to create a balanced sweet and salty taste. Finally, put the mango, shredded mackerel, and herbs into a bowl, pour the fish sauce over the salad, then toss gently to mix well.

3.11. Mackerel in sweet and sour tamarind sauce

Ingredients to prepare:

• 500 g mackerel
• 50 g tamarind paste, green onions
• Minced shallots and garlic
• Seasoning: salt, sugar, fish sauce, cooking oil, seasoning powder, MSG

How to make

• Step 1: Wash the mackerel with diluted salt water and drain. Put the tamarind paste in a bowl and shred green onions for decoration.
• Step 2: Then, fry the fish until golden on both sides and set aside. In another pan, sauté shallots and garlic until fragrant, then add the tamarind along with filtered water and seasonings: 1 tbsp fish sauce, 3 tbsp sugar, 1 tsp seasoning powder, 1/2 tsp MSG. Boil for a few minutes until the sauce is blended. Next, put the fish in and simmer over low heat for about 10 minutes until the sauce thickens, adjust the seasoning to taste, then turn off the heat.
• Step 3: Mackerel in sweet and sour tamarind sauce has a slightly crispy outer layer, while the meat inside is soft and firm, blending with the rich tamarind flavor. Simply pour more sauce over it, sprinkle with green onions, and enjoy with hot rice for an incredibly delicious meal.

3.12. Steamed mackerel paste with meat

Ingredients

• 1 slice of deboned salted mackerel paste
• 100g ground pork, 2 duck eggs
• Shallots, garlic, green onions, ginger, chili
• Seasoning: sugar, ground pepper

How to make steamed mackerel paste with meat

• Step 1: Peel and mince shallots, garlic, and ginger. Wash and chop the chili. Wash and finely chop the green onions.
• Step 2: Next, put the ground meat, mackerel paste, shallots, garlic, ginger, chili, and half of the green onions into a bowl, then season with sugar and pepper and mix well. Crack in 2 eggs, set aside 1 egg yolk for later decoration, mix well, and marinate for about 20 minutes to absorb the seasonings.
• Step 3: Place the bowl into a steamer and steam for about 20 minutes until cooked. Before turning off the stove, pour the remaining egg yolk over the surface and steam for another 2 minutes, then decorate with a few slices of chili for visual appeal. The finished dish has attractive colors, the fatty sweet taste of eggs blending with the rich, fragrant mackerel paste, making it extremely attractive for family meals.

3.13. Unique braised mackerel roe

The ingredients you need to prepare include:

• 400 g mackerel roe
• Shallots, ginger, horn chili
• Turmeric powder, cashew oil, cooking oil
• Fish sauce, brown sugar, white wine, MSG, ground pepper

How to prepare the braised mackerel roe dish:

• Step 1: Quickly blanch the fish roe in water with ginger and a bit of white wine to eliminate odors, then rinse and drain. Finely chop shallots and horn chili.
• Step 2: Then, mix sugar, cashew oil, fish sauce, MSG, and turmeric powder until well dissolved, creating a dark-colored sauce mixture.
• Step 3: Next, sauté shallots until fragrant, pour the prepared sauce (mixed with a little filtered water) into a clay pot, and bring to a gentle boil. When the sauce begins to thicken, add the fish roe, cover, and braise over low heat until the roe is firm. Finally, adjust the seasoning to taste, and sprinkle with chili and pepper. Mackerel roe braised with turmeric is golden, fragrant, rich, and creamy, with a balanced sweet and salty flavor.

3.14. Thai-style mackerel curry

Ingredients

• 700g mackerel
• 1 eggplant, 2 potatoes, 1 carrot
• 20g basil, 2 stalks of lemongrass
• 1 pack of curry powder, 400ml coconut milk
• 2 shallots, 4 cloves of garlic, 2 chilies
• Seasoning: cooking oil, salt, sugar, MSG, seasoning powder

How to make mackerel curry

• Step 1: Wash the potatoes, carrots, and eggplant with salt water, peel and cut into bite-sized pieces. Mince garlic and shallots; finely chop lemongrass and slice chili; pick young basil leaves and wash them.
• Step 2: Next, clean the mackerel then cut into crosswise slices about 1 cm thick, soak in diluted salt water for 5 minutes to eliminate odors, then rinse and drain.
• Step 3: Mix the fish with minced shallots and garlic, lemongrass, curry powder, seasoning powder, salt, sugar, and MSG. Marinate for about 15 minutes to absorb seasonings. Heat cooking oil in a pan and fry the fish until firm and golden on both sides.
• Step 4: Then, mix the vegetables with the remaining seasonings, sauté lemongrass, garlic, and chili with oil in a pot, then stir-fry the vegetables for about 5-7 minutes.
• Step 5: Pour filtered water into the vegetable pot to create a broth, cooking over medium heat for about 30-40 minutes. Add eggplant, and season with salt, seasoning powder, and sugar. Add the fried fish and coconut milk, and add cornstarch mixed with water if you want it thicker, cooking for another 5-10 minutes.
• Step 6: Serve the curry in a bowl, sprinkling basil leaves to create an aroma. The dish is rich, creamy, and attractive, and you can serve it with rice, noodles, rice vermicelli, or bread.

3.15. Mackerel cooked with pickled greens

Required ingredients:

• 500 g mackerel
• 300 g pickled mustard greens
• Garlic, green onions
• Cooking oil, oyster sauce, fish sauce
• Seasoning: salt, sugar, MSG, pepper

How to make:

• Step 1: First, clean the purchased mackerel and cut into pieces. Marinate the fish with salt, sugar, MSG, pepper, oyster sauce, and fish sauce for about 15 minutes for the flavor to absorb.
• Step 2: Wash the pickled greens to reduce saltiness and acidity, then squeeze dry. Mince the garlic and green onions. Sauté garlic until fragrant, then add the fish and fry lightly until the surface is firm.
• Step 3: Sauté the remaining garlic, add the pickled greens and stir-fry for a few minutes. Then add the fish, about 200 ml of water, and a bit of sugar. Braise over low heat for about 20 minutes until the fish is flavored and the sauce has thickened, then sprinkle green onions on top.

3.16. Oven-baked mackerel with vegetables

Required ingredients:

• 600 g mackerel fillet
• Vegetables: zucchini, cucumber, carrot, cherry tomatoes, baby red radishes (50 g each)
• White sesame seeds
• Seasoning: soy sauce, sake

How to make

• Step 1: Wash and dry the mackerel fillets. Marinate with soy sauce and sake for about 15 minutes, then sprinkle white sesame seeds on the fish skin.
• Step 2: Next, wash all the vegetables. Cut the baby radishes in half, slice the zucchini into rounds; leave cherry tomatoes whole; shred cucumber and carrots.
• Step 3: Arrange the fish and vegetables on a baking tray. Bake at 200°C for 15-20 minutes until the fish is cooked, the skin is slightly charred, and the vegetables are golden and fragrant. Mackerel is savory, the meat is sweet, the skin is slightly crispy, combined with naturally sweet grilled vegetables, creating a nutrient-rich, beautiful, and easy-to-eat dish that is delicious with either rice or noodles.

See more: What is good to cook with rabbitfish? Top 13 delicious dishes from rabbitfish that are super easy to make

4. Tips for properly storing mackerel at home

Properly storing mackerel at home not only helps maintain its fresh taste but also ensures nutrition and food safety. Here are some useful tips you can apply:

• If you plan to cook the fish within 1-2 days, wash it, drain it, and wrap it tightly with plastic wrap or put it in an airtight container.
• You should keep the fish in the refrigerator compartment at a temperature of about 0-4°C to maintain its freshness and avoid it becoming stale or losing its natural sweetness.
• Fresh mackerel after cleaning can be cut into bite-sized pieces, wrapped tightly with plastic wrap, then put into a vacuum bag or airtight box in the freezer compartment. The freezer storage temperature is -18°C or lower and when stored correctly, the fish can be enjoyed for 2-3 months without losing quality.
• When needed, you should defrost the fish in the refrigerator compartment or place the fish in a sealed bag soaked in cold water. Avoid defrosting with direct heat such as a microwave or hot water, as this will cause the fish to lose its freshness, make the meat crumbly, and reduce its nutritional value.

Through the above article, we hope to have helped you find the answer to the question “what to cook with mackerel” as well as given you more dish options to vary your family’s meals. If you have any further questions or want to explore more attractive cooking recipes, don’t forget to visit the website olasquid.com! Beside the delicious fresh mackerel recipes, you can also diversify your family menu with premium whole dried squid products from our store to create more unique and flavorful dishes.