Origin:
Wild-caught using the purse seine method in the cold, clear waters of Norway
Availability: Available fresh and frozen throughout the year
Season: April to November, but the premium catch season for autumn mackerel is September to November, when it’s at its highest quality
- There are two types of Norwegian Mackerel: spring mackerel and autumn mackerel
- After mackerel spawn, they become known as autumn mackerel and have a higher fat content (up to 30%), which provides more flavor and more-succulent meat. This also means the meat is higher in omega-3 fatty acids
- Spring mackerel has a low fat content (3%)
Size: Typically 15–25 inches long and approximately 6.5 pounds
Wild-Caught
- Norwegian Mackerel are fast-swimming pelagic fish found in large coastal shoals as well as in the Skagerrak, the North Sea and the southern Norwegian Sea
- Fishing takes place during the summer and fall months
- Mackerel must be mature (older than 3 years)
- Immediately after being caught, mackerel are pumped straight into refrigerated holding tanks onboard the fishing vessels, avoiding contamination from the outdoor air
- In the fishing vessels, the catch is stored in seawater at temperatures of between 32ºF and 34ºF to maintain freshness
- They are then delivered directly to processing plants by automated systems without the fish ever being touched
Taste and Texture
- Moist, firm texture and rich flavor
- Succulent meat that melts in your mouth
Handling and Storage
Wrap Norwegian Mackerel and keep in freezer until ready to use
Defrosting
- In refrigerator or a cold-water bath in refrigerator overnight
- Defrosted product should be used within 24 hours
How to Tell if Norwegian Mackerel Is Fresh
- Look for shiny bodies with bright eyes
- Should have firm, rigid texture
Nutritional Information
Norwegian Mackerel is a good source of:
- Omega-3 fatty acids
- Vitamin D
- Vitamin B12
- Protein
- Calcium
- Potassium
- Iron
How to Prepare
Nowergian Mackerel can be prepared in multiple ways
- Sushi
- Fried
- Boiled
- Grilled
- Baked
- Barbecued
Interesting Facts
- Mackerel is also referred to as saba.
- About 50% of restaurants that serve mackerel in the U.S. specialize in Asian cuisine, with 65% of it being featured in sushi preparation (sushi, sashimi, nigiri and hosomaki).