Description

Mackerel is a workhorse of the sea — widely accessible yet deeply flavorful. In Kerala, it’s slow-cooked in red chili and kokum gravy as “Ayala Curry.” In Goa, it transforms into fiery “Recheado” masala-fried delight.

Its oily meat retains moisture and absorbs spices beautifully, while the skin crisps well when pan-seared. The intense flavor isn’t for the faint-hearted, but seafood lovers prize it for precisely that punch.

It’s often served with rice, sour pickles, or fermented sides to cut through its richness. Japanese cuisine celebrates it as “Saba,” grilled or cured in vinegar for sushi.

Mackerel is rich in EPA, DHA, vitamin D, and B-complex — one of the most nourishing fish you can eat. It also supports sustainable fishing, as it reproduces quickly and is abundant in the wild.