Duncan Ray’s easy mackerel recipes

Mackerel three ways: grilled with a miso glaze, creamed with pickles on the side, and with spicy mussels and carrots

Mackerel is one of my all-time favourite fish: when cooked, its meaty texture and glass-like, crisp skin makes for sublime eating, plus it works so well with big, bold flavours; it’s also cheap and one of the most nutritious of all fish, being rich in vitamins, minerals and omega-3 fatty acids. As with all seafood, and especially in light of the recent MCS announcement that the north-east Atlantic mackerel fishery is no longer environmentally viable, always make sure yours comes from a sustainable source.

Duncan Ray is chef/owner of The Little Fish Market in Hove, East Sussex

The Guardian aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US.

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