Mackerel: fresh or smoked, and how to serve it

Mackerel (Atlantic mackerel, Scomber scombrus) is an oily fish with a rich, distinct flavour and firm flesh. It is popular across Scandinavia, both freshly cooked and smoked. We offer fresh mackerel fillets and whole smoked mackerel.

Fresh mackerel fillets

• Cook quickly: 2–3 minutes per side in a hot pan, skin side down first, until the skin is crisp and the flesh is opaque.
• Season simply with salt, pepper and a squeeze of lemon.
• The richness pairs well with sharp flavours: pickled cucumber, mustard sauce, horseradish, lemon or rhubarb.
• Serve with boiled new potatoes and dill, or on rye bread (knäckebröd).

Smoked mackerel

Smoked mackerel is ready to eat. Flake it into a salad, mash it with crème fraîche and lemon for a quick spread, or serve it whole with potatoes, mustard and a green salad. Remove skin and bones before flaking.

Good to know

• Mackerel is best eaten fresh; check storage details on the product page.
• Mackerel is an oily fish and a natural source of omega-3 fatty acids.
• For more on cooking fillets, see how to cook fresh fish fillets and our storage times.

Allergens: fish.