Mackerel is a beautiful oily fish, both for its iridescent, striking skin and its rich, fishy flavour. Respected by chefs and home cooks alike, mackerel has a distinctive flavour, it looks stunning on the plate and is a great source of brain-boosting omega-3 fatty acids. Mackerel can be cooked in many different ways, though baking, barbecuing, grilling and pan-frying are the most common. Mackerel is great in pâté, rillettes, fishcakes and burgers. Mackerel is also beautiful raw in the form of a tartare or ceviche – just be sure to buy the freshest fish possible, caught on the day of eating.