Atlantic Mackerel

Scomber scombrus

Also Known As

Mackerel, Common mackerel, Boston mackerel, Caballa

U.S. wild-caught Atlantic mackerel is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Atlantic mackerel.
Atlantic mackerel collected by researchers during a bottom trawl survey. NOAA’s Northeast Fisheries Science Center conducts these surveys to provide information on the abundance, biology, and distribution of the marine resources in the Northwest Atlantic.
Historic photograph of fishermen dressing and salting mackerel onboard a vessel in Gloucester Harbor, Massachusetts.
Atlantic mackerel seafood dish.

Facts

Availability

Year-round. Some is sold fresh in domestic markets, but most is frozen and exported to markets around the world.

Source

U.S. wild-caught from Maine to North Carolina.

Taste

Mackerel has a rich, pronounced flavor. For a milder flavor, cut out the outer bands of dark meat along the midline.

Texture

Soft, flaky, and moist.

Color

Raw meat looks grayish and oily. When cooked it is off-white to beige.

Health Benefits

Mackerel is high in omega-3 fatty acids and is an excellent source of selenium, niacin, and vitamins B6 and B12.

Health & Nutrition

Nutrition facts
Serving weight 100 g (raw)
Amount per serving
Calories 205
Protein 18.6 g
Fat, total 13.89 g
Saturated fatty acids, total 3.257 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 70 mg
Selenium 44.1 mcg
Sodium 90 mg

Seafood Guide