Rachel Allen

Delicious things to do with mackerel, which is at its best right now

Mackerel is up there at the top of my list of favourite fish. Abundant in the summer and early autumn, it’s a fish that I adore making the most of when it comes in. The rich flavour certainly isn’t shy; it’s great with sauces that are tangy or zesty, or even fruity for balance, but mackerel is also wonderful with some fresh herb butter drizzled over the top.

More, perhaps, than any other fish, mackerel is at its best when it is absolutely spanking fresh. It is said that the sun should never set on a mackerel; if at all possible, you should try and eat mackerel the day it is caught, when the flavour and texture are really exquisite. Of course, even after a day or two in the fridge, mackerel will still be good.

We’re constantly being told how mackerel is so good for us, but it really is true that the omega-3 fatty acids are an incredibly important aspect of nutrition. They are a brilliant brain food, especially for children, and there’s evidence to suggest they may even help to lower cholesterol and the risk of heart attacks.

As many of you will know, I am a big fan of the chorizo sausage, and when it is paired with mackerel, as in the recipe far right, it’s one of the best dishes around.

The herb and anchovy sauce recipe, also far right, is one that works superbly well

“More, perhaps, than any other fish, mackerel is at its best when absolutely spanking fresh”

with other fish, but also with lamb.

And the sesame grilled mackerel, right, is a great example of how the rich oiliness of mackerel works so well with punchy Asian flavours — just add some rice and a crunchy red salad for a perfect late-summer evening meal.