Atlantic Mackerel

The stock is overfished, but the fishing rate established under a rebuilding plan promotes population growth.

Not subject to overfishing.

Regulations are in place to minimize bycatch.

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

Soft, flaky, and moist.

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

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