Atlantic Mackerel

Atlantic mackerel (Scomber scombrus) is the primary mackerel species in European tinned fish, caught in vast quantities from Norway to Morocco and forming the backbone of mackerel production across the continent. Closely related to chub mackerel (Scomber japonicus) but distinct in range, flavour profile, and fat content. Atlantic mackerel is highly seasonal, with the richest, fattest fish caught in autumn after a summer of feeding. Norwegian, Icelandic, and Irish Atlantic mackerel fisheries are among the largest and most sustainably managed in the world. The species appears across virtually every European producer's range, from mass-market tomato sauce packs to hand-packed artisan olive oil formats. In the European tradition, a tin labelled simply Mackerel is usually Atlantic mackerel.

How to eat it: the oily-fish forms. Laid on toast, tipped over rice, flaked into eggs when smoked, or folded through pasta.