Common Jack Mackerel

Overview

Common Jack mackerel, like many of the family has a strong flavour and thin, edible skin with few scales. It has a reletively high oil content that makes it good for grilling and barbequeing. Mackerel can be fried, baked, poached, grilled, marinated, smoked and barbecued—it is considered by some to be the best barbecue fish in the South Pacific. The fish is also well suited for use in soups and bouillabaisse.

Where to buy?

Nutrition Information

(average quantity per 100g)

Energy:
Protein:
Cholesterol:
FAT, TOTAL: na
Saturated: na
Trans: na
Polyunsaturated: na
Omega 3: na
Alpha-linolenic Acid: na
Docosahexaenoic Acid: na
Eicosapentaenoic Acid: na
Omega 6: na
Monounsaturated: na
CARBOHYDRATE: na
Sugars: na

Sustainability

Stock status overview

More information on fish.gov.au