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Mackerel is an oily fish exceptionally rich in omega-3 fatty acids and vitamin D. It's one of the best sources of EPA and DHA for brain and heart health, with significant B12 and selenium content.
Atlantic and Pacific mackerel are low in mercury and safe to eat regularly. King mackerel, however, is high in mercury and should be limited.
Mackerel typically contains more omega-3s per serving than salmon (2.6g vs 1.8g per 100g), making it one of the richest fish sources available.
Refrigerate fresh mackerel 1-2 days only. Freeze up to 3 months. Canned mackerel keeps up to 5 years unopened.
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