Mackerel

Known interchangeably as horse mackerel in much of northern Spain and the archipelagos, the jack mackerel stands out not only for its versatility in the kitchen, but also for being an economical and potent source of Omega-3 fatty acids. Whether fried, baked, or pickled, this fish deserves a prominent place at the table for its flavor and healthy profile.

What is a jack mackerel?

When we look up "what is a horse mackerel?" , we are referring to an oily fish with an elongated, laterally compressed body, belonging to the carangidae family. It is a gregarious species that travels in large schools, inhabiting both the cold waters of the Atlantic and the Mediterranean Sea.

Horse mackerel is valued in Spain as a locally sourced, seasonal product , frequently caught by purse seine and trawling fleets. Its flesh is firm and flavorful, characteristic of fish that are constantly on the move. Furthermore, as it is an abundant species, its price is usually very affordable, allowing for the frequent consumption of high-quality protein.

Horse mackerel or jack mackerel: clarifying names and varieties

One of the most frequent questions among consumers is whether these are different fish. The answer is simple: horse mackerel and horse mackerel are the same animal ( Trachurus trachurus ). The difference is purely geographical and cultural within Spain.

• Mackerel: Common name in Andalusia, the Mediterranean and at a general commercial level.
• Mackerel: A traditional name deeply rooted in the Basque Country, Cantabria, Asturias, Galicia and the Canary Islands.

Sometimes, consumers search for the species of horse mackerel or even refer to it as "chicharro fish" to ensure they are buying the correct one for traditional recipes, such as baked horse mackerel with potatoes. Also, due to the dark color of its back and its redder flesh compared to hake or cod, some consumers colloquially refer to it as " black fish ," alluding to the intense organoleptic characteristics typical of oily fish.

Size greatly influences its culinary designation:

• Chicharrilla: Smaller specimens (respecting the legal size), ideal for fry.
• Large jack mackerel: Adult specimens that can exceed 40 cm, perfect for roasting on the back.

Main species on our coasts

The most common species in our fish markets is the Trachurus trachurus (common or black horse mackerel). We also find the Mediterranean horse mackerel ( Trachurus mediterraneus ), sometimes known as white horse mackerel. According to technical information from fisheries authorities, such as the Regional Government of Andalusia , the minimum reference size for conservation is 15 cm in both the Mediterranean and the Atlantic, thus ensuring the sustainability of the resource.

Nutritional value and health benefits

From a nutritional standpoint, horse mackerel is an excellent food. As an oily fish, its fat content is high compared to white fish, but these are beneficial unsaturated fats.

Main contributions:

• Omega-3 fatty acids: Essential for cardiovascular health, they help regulate cholesterol levels.
• Proteins: Of high biological value, essential for muscle maintenance.
• Vitamins and minerals: It is notable for its contribution of vitamin D, B12, iodine and magnesium.

The Ministry of Agriculture, Fisheries and Food (MAPA) includes this species in its market data sheets, highlighting its high nutritional value and recommending its consumption within a balanced diet ( MAPA ).

Key differences: Mackerel or horse mackerel

The confusion between mackerel and horse mackerel is common, as both are oily fish of similar size. However, distinguishing them is easy if we look at their physical characteristics:

• Spine drawing: The mackerel (Scomber DiscombrusThe jack mackerel has very defined dark tiger-like stripes (“tiger”). The horse mackerel has a more uniform color, grayish or greenish, without these black stripes.
• Sideline: The jack mackerel has a very pronounced lateral line along its body, with bony and spiny plates (scutes) visible near the tail. The mackerel has smooth skin.
• Body shape: The jack mackerel is more laterally compressed (flatter), while the mackerel is more rounded and tubular.

Horse mackerel in the kitchen: versatility of canning

The versatility of the horse mackerel allows it to be prepared in many ways. In northern Spain, baked horse mackerel with a sauté of garlic, chili pepper, and vinegar on a bed of roasted potatoes is very popular. In the south, it is often seen fried or grilled.

Another star preparation is escabeche. Due to its firm flesh, the horse mackerel withstands marinating in vinegar very well, which historically facilitated its preservation.

Canned mackerel: a practical option

Canned mackerel is an excellent everyday option. Like other canned oily fish, it retains its Omega-3 fatty acids. Furthermore, if eaten with the bones (which soften during the canning process), it provides an extra dose of calcium.

Precautions when buying and handling jack mackerel

Although it is a safe and nutritious fish, it is advisable to keep in mind two basic precautions:

1. Beware of external thorns: The horse mackerel has a small spine in front of its dorsal fin and a line of sharp scutes near its tail. It's advisable to ask the fishmonger to clean it if you're not experienced handling it.
2. Anisakis prevention: As with other wild fish, it may contain parasites. If it is cooked thoroughly (oven, fry), the risk is eliminated by the temperature. However, for raw, marinated, or pickled preparations, it is mandatory to freeze it beforehand for the time specified by current health regulations to guarantee food safety.

Frequently Asked Questions (FAQs)

What is the season for horse mackerel in Spain?

Although it can be found all year round, its best season is usually centered around the spring and summer months, when its fat content is optimal for consumption.

Is horse mackerel a fish with a lot of mercury?

As it is a small-to-medium-sized fish with a relatively short lifespan, it is not usually among the species with high mercury content whose consumption is recommended to be limited in vulnerable groups such as pregnant women , unlike large predators.

Why is it called a chicharro?

It is the most widespread traditional name in the Cantabrian region (Basque Country, Cantabria, Asturias) and the Canary Islands. In many ports, the term also helps to differentiate sizes or local varieties.

How can you tell if the jack mackerel is fresh?

It should have bright, convex eyes, bright red gills, and firm, elastic flesh. The skin should retain its characteristic metallic sheen.

What is the nutritional value of canned mackerel?

It retains much of the protein and Omega-3 fatty acids of fresh fish. Depending on the coating (oil or marinade), the calorie count may vary, but it remains a healthy processed option.