Mackerel

One of the great oily fish, mackerel is rich, assertive, and deeply flavoured, with a fat content that makes it exceptionally well-suited to preservation. The Atlantic mackerel (Scomber scombrus) is the dominant species in European tinned fish, caught from Norway to Morocco and packed across the continent. Chub mackerel (Scomber japonicus) dominates Asian production. Horse mackerel (Trachurus) is distinct and common in Portuguese and Moroccan conservas. Mackerel is smoked, packed in brine, tomato sauce, mustard, and olive oil, and appears across virtually every national tinned fish tradition. Norway's makrell i tomat is a national institution. Japanese saba in miso or soy is a staple of the domestic market. In Spain and Portugal, mackerel conservas are an everyday pantry staple alongside sardines.