Mackerel as food
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 858 kJ (205 kcal) | ||||||||||||||||||||||||||||||
13.89 g | |||||||||||||||||||||||||||||||
18.60 g | |||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||
| Water | 63.55 g | ||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||||||||||||||
Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.