The Atlantic mackerel are migratory fish spending most of their life following warmer waters and maintaining an average distance of about 32-160 km from the shore; while juvenile are known to living closer to shore and sometimes even enter harbours. Being a fast-moving, active fish, mackerel must keep in constant motion to bring in enough oxygen to survive. These fish form very large schools with each school consisting of similar sized fish.
Well known amongst the European culture mackerel is a popular choice in many households and restaurants. Mackerel are also an excellent substitution for other fish with high oil content such as salmon, tuna, or bluefish, and is a good source of omega-3 fatty acids.
Start by seasoning the mackerel fillets with salt, pepper and lightly basting with olive oil. Once your pan is very hot, place the mackerel skin side down and lower the heat down to medium. The fillets will start to turn up where you then need to lightly push them down to ensure even cooking. Once the skin is golden and crispy turn the fillet over, take the pan off the heat and allow to cook through with residual heat. Serve straight from the pan.
Using purse seine nets to target and catch the mackerel ensure there is no or very little damage done to the benthic environment. The fishery is managed under the Common Fisheries Policy (CFP) which was put in place and enforced from 2008. Total Allowable Catch (TAC) limits are to be put in place and management under this is considered to be largely effective.