All About Cornish Mackerel

If you’re a fan of salmon, then Cornish mackerel will be right up your alley. Although mackerel is milder in taste to salmon’s rich and deep flavour, mackerel can easily be substituted in any salmon recipe.

Cornish mackerel is a wonderful source of healthy omega-3 fatty acids. However, mackerel is often associated with having a bad reputation. Mackerel spoils quickly if not frozen or put on ice after being caught. Mackerel also has a distinct rich fishy flavour, which may not be to something everyone enjoys. That being said, its flavour and easy meal prep is exactly what makes it so attractive.

When buying mackerel, look for fish with clear eyes and a shiny body. Easy to do at our fresh fish counter.

How to cook Cornish mackerel

Mackerel can be cooked in many different ways – grilled, pan-fried, barbecued and baked. Mackerel can be cooked simply—with a drizzle of oil, salt, pepper and a squeeze of lemon or if you fancy you can cook it into a more elaborate dish.

Here’s a great mackerel recipe if you’re feeling a little fancy for date night. The best part? It’s easy to make!


  1. 4-10oz fresh mackerel, heads removed
  2. 120g fresh pesto sauce
  3. 12oz red potatoes, peeled and cut into evenly sized pieces
  4. 6 spring onions, finely chopped
  5. 1oz brown bread, cubed
  6. 1tbsp porridge oats
  7. Olive oil
  8. Salt and pepper per taste

To serve:

  1. Lemon quarters
  2. Flat-leaf parsley sprigs


First cook the potatoes in boiling salted water for 20 minutes.

Test them with a skewer and when they’re absolutely tender, drain them well. Leave them in the saucepan and cover with a clean tea cloth to absorb some of the steam. Next, add all but 1 tablespoon of the pesto to the potatoes, then use an electric hand whisk to mash them – start with a slow speed to break them up, then go on to high until you have a smooth, lump-free purée.

Now fold in the spring onions and taste to check the seasoning. Next, make the topping for the fish by dropping cubes of bread into a food processor or liquidiser with the motor switched on, then follow with the porridge oats until all is uniformly crumbled.

To prepare the fish, wipe them inside and out with kitchen towel, lay them on the foil-lined baking tray and make three diagonal cuts about 1 inch (2.5 cm) in depth all along the top side of the mackerel. Spoon the pesto mash into the body cavities, pack it in neatly, then fork the edges to give some texture.

Now brush the surface of the fish with olive oil, scatter it with the crumbs and finally add 1 dessert spoon of olive oil to the remaining pesto and drizzle it over the crumbs using a teaspoon. Now it’s ready for the oven: bake for 25 minutes on a high shelf, then serve with lemon quarters and sprigs of flat-leaf parsley.

Have you tried Cornish mackerel before? What is your favourite way to cook up mackerel? Let us know in the comments down below if you tried this recipe and how it turned out.

Recipe from here.

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