Depending on the region, it is not always called mackerel
In Roussillon we come across the “Barrat”, in Arcachon the “berdaou”, and the lisette if it is a small mackerel. The word would come from the Dutch “makelare” which meant “tamper” in short spin before I denounce you! Mackerel moves in shoals, it is very greedy, it is said to be easy to fish, it is rather cheap. It is recommended to eat it fresh and fairly soon after fishing.
Flavor side
You can grill it on the barbecue just as you can make absolutely delicious rillettes out of it by poaching mackerel in court bouillon in white wine and then adding fresh cream, mustard, capers and gherkins. On the health side, mackerel is full of vitamin B and D, selenium, it is rich in protein and especially in omega 3. Cooking is done with lots of ingredients, like mackerel, but it is done especially with the heart !