mezzomediMackerel
Fatty, powerful mackerel, rich and briny, balanced by acidity.
Mackerel is an oily fish with firm flesh and a pronounced, slightly metallic taste. Rich in natural oils, it holds up particularly well to baking, grilling, and canning. A fundamental fish in Mediterranean cuisine, especially Iberian and Greek, it pairs ideally with lemons, olive oils, and robust herbs.
Best pairings
Olive oil Classic88%The base of every Mediterranean pairing: virgin olive oil softens the power of mackerel and creates a rich bond.
Lemon Classic86%Lemon on mackerel, the acidity cuts through the fat.
Preserved lemon Classic86%Moroccan preserved lemon, with its umami notes, enriches mackerel with an herbaceous and salty dimension.
Tomato Classic84%Classic Mediterranean tomato sauce with mackerel: gentle acidity and fresh notes balance the oily fish.
Garlic Classic83%Cooked garlic softens raw mackerel; pungent raw garlic sharply cuts its powerful iodine flavor.
Basil Classic82%Fresh Italian basil creates a light aniseed scent that complements the briny mackerel without overpowering it.
Black olive Classic81%The bitterness and saltiness of black olive deliciously contrast with the rich flesh of mackerel.
Extra virgin olive oil Classic80%Grilled mackerel with olive oil.
Kalamata olive Classic80%Greek Kalamata olive: a complex flavor that is bitter, salty, and fruity, enhancing grilled mackerel.
Thyme Classic80%Provençal thyme: herbaceous and slightly woody, it cleanses the palate from the intense oceanic taste of mackerel.
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In the kitchen
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FAQ
What goes with mackerel?
Mackerel pairs especially well with olive oil, lemon, preserved lemon, tomato and garlic. The base of every Mediterranean pairing: virgin olive oil softens the power of mackerel and creates a rich bond.
What can I substitute for mackerel?
If you don't have it, try: sardine, anchovy, sea bass.