Our Atlantic mackerel are caught in the Bay of Biscay, in northern Spain, where the fish gather in large schools. Small family fishing boats use a technique that’s been passed down for generations: a bit of red wool on each hook, which mimics the tiny crustaceans that mackerel love. This method requires no live bait, results in little to no bycatch, and produces better-quality fish, since mackerel are never crushed at the bottom of a net.
Eating Atlantic mackerel, a plentiful forage fish (aka baitfish), takes pressure off larger, less-abundant species like tuna.. Although Atlantic mackerel are little, they’re packed with protein, vitamin B-12, and other vital nutrients that have multiple health benefits. Better yet, they don’t have the high levels of toxins often found in larger apex-predator fish like tuna and swordfish, making them safer to eat.
Types of Canned Mackerel
We pack each tin with filets to showcase the plump, meaty texture of these delicious little fish. They’re available seasoned three ways.
Smoked: Smoldering Mediterranean bay wood gives the fish a light, sweet taste of bay leaf and smoke. No other seasonings except salt and olive oil.
Spanish Paprika: Slow-cooked onion, red bell pepper, garlic and paprika create richness with a hint of heat.
Roasted Garlic: Nuggets of roasted garlic and silky olive oil highlight the fish’s delicate flavor.
Ways to Eat Canned Mackerel
Canned, or tinned mackerel, as it’s often called, packs easily for camping and makes a handy pantry staple for quick pastas, salads and more. If you’re setting it out as an appetizer, flip the opened can onto a plate. That way the seasonings, which are at the bottom, will flow evenly over the fish. Or just dig into the can—it’s all good.