MACKEREL
Mackerel is like a smaller version of tuna - related to it biologically, and also a big predator, fast swimmer, living in North Atlantic and in the Mediterranean Sea. They are small, compared with tuna fish, normally not more than 0.5 meter (20 in.) but their meat is very flavorful and attractive to many people. Mackerel carries two fins on the back, and the tail is tapering and ended with a double fin that is characteristically cleaved. This feature is typical for the fast swimmers. Why does mackerel swim so much? It does not have any swimming bladder that can make it float in water.
Mackerel is a seasonal fish, and is very good from spring to autumn, and best in May and June. The flavor is strong and characteristic for mackerel. It is often simply fried in the pan with the skin on and eaten together with a few other ingredients, like potato salad with chives.
The one thing to remember about mackerel though is that its meat is quickly rotting and becoming a health hazard. So, it needs to be stored on ice right after the catch and consumed as soon as possible. Don't put off fresh mackerel for eating a few days later, because it will be bad and you may become a food poisoning case. The reason is that mackerel contains an enzyme that produces radical allergy-like reaction in our bodies. Its activity is dependent on how long the fish has been dead and the temperature. So - ice and super fresh mackerel is what you want.
There also exist another form of mackerel, the ones that are put into oil and conserved. They are safe to eat 'old', unless something bad has happened with the tin of course. Conservation like this stops the decay of the flesh for a long time and it is therefore okay to eat. Mackerel can also be smoked, adding yet another dimension of flavor.
Classical food combinations for mackerel include mustard and lemon, white wine or vinegar, other fish like anchovies or scallops, and the real classics like butter and chives. To spice things up one may use some garlic, chile, ginger, onions, or soy sauce. Other possibilities are parmesan cheese, parsley, spinach, tomatoes, or some good butter sauces.