Mackerel is particularly perishable, so should be refrigerated as quickly as possible. Fresh mackerel should be stiff, it shouldn't bend when held by head and tail. Available whole or as fillets, mackerel should smell fresh, like the ocean, but not fishy. They should appear shiny but have no slime, and the flesh firm.
Store in the refrigerator cleaned and well-wrapped for up to two days, or in the freezer for two months. Use lined freezer paper and wrap fish tightly from head to tail with at least two layers of paper.
Tips & Tricks:
The taste of strong mackerel can be lessened by marinating in citrus and vinegar.
An easy fish to grill due to its higher fat content and firm texture, mackerel will work well with any type of cooking, such as baking, sauteeing or pan frying.