How to Keep Mackerel Fresh?

To keep mackerel fresh, you must immediately chill it after catching and keep it continuously chilled.

Why Mackerel Needs Special Care

Mackerel are known as fatty fish. Unlike some other types of fish, they are not normally gutted at sea. This combination of factors means they spoil very quickly unless specific steps are taken right away. As the reference states: "Mackerel are fatty fish and are not normally gutted at sea; they therefore spoil quickly unless they are chilled immediately after catching and kept chilled."

Key Methods for Maintaining Freshness

Maintaining the quality of mackerel relies heavily on effective cooling from the moment it is caught.

Immediate Chilling

The first crucial step is to chill the fish as soon as possible after it is caught. This dramatically slows down the spoilage process.

• Using Ice: Packing mackerel thoroughly in ice is a common and effective method. Use plenty of ice to surround the fish completely.
• Chilled Seawater: On commercial vessels, using chilled seawater systems is another efficient way to rapidly bring down the temperature of large quantities of fish.

Maintaining Chilled Conditions

Once chilled, it is essential that the mackerel remains at a low temperature throughout handling, transport, and storage.

• Constant Temperature: Store the fish at temperatures as close to 0°C as possible, ideally below 4°C.
• Proper Storage: Keep the fish on ice or in a refrigerated environment until it is ready to be used or frozen.

Practical Tips for Storing Mackerel

Here are some practical tips for keeping mackerel fresh:

• Use Lots of Ice: Ensure the fish is covered in ice, not just placed on top. Melted ice should be drained away to prevent the fish from sitting in water.
• Insulated Containers: Use insulated cool boxes or containers to maintain the low temperature effectively.
• Avoid Temperature Fluctuations: Try to keep the temperature consistent. Repeated warming and cooling will degrade quality quickly.
• Cleanliness: Handle the fish hygienically to prevent bacterial contamination.
• Quick Use or Freezing: Mackerel is best consumed very fresh. If not using within a day or two, it is best to freeze it properly to preserve quality for longer.

Summary of Chilling Methods

Here's a quick overview of common chilling techniques:

By following these steps, particularly the emphasis on immediate and continuous chilling, you can significantly extend the freshness and quality of mackerel.