Mackerel

Mikael Nyman, CC BY 4.0, via Wikimedia Commons

Atlantic mackerel is an oily, strongly flavored fish with iridescent blue-green skin and rich, dark flesh. It is affordable, nutritious, and sustainable. In Spain it is marinated in vinegar as escabeche. In France it is grilled or smoked. In the UK it is popular smoked or pan-fried. Its high fat content makes it ideal for smoking, grilling, and curing.

Culinary substitutes

Sardinha

Both are small, oily, strongly flavored fish with similar nutritional profiles — mackerel is larger and meatier, sardines are smaller and typically grilled or canned.

Sierra

Both are Scombridae with strong, oily flesh suited to grilling and curing — sierra is larger and firmer with a more pronounced flavor, Atlantic mackerel is smaller and more delicate.