Whole

Fish

Whole

Whole mackerel is the intact fish—gutted or round—with distinctive tiger stripes and a stiff, streamlined body. Freshness is critical: bright eyes, rigid flesh, and clean marine smell, never soft belly or ammonia. Small whole fish fry or grill beautifully; larger ones fillet easily. Score and grill whole, or bake with herbs. Peak fat seasons improve eating quality. Keep iced from landing to cook.

Track this ingredient

Unit

Characteristics

Preparations

BakedFreshFriedGrilledGutted

Traits

Freshness CriticalIntactOilyWhole

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 208

Amount per 100 g

  • Total Fat 10.6 g
  • Saturated Fat 1.03 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.1 g
  • Polyunsaturated Fat 6.07 g
  • Cholesterol 55.2 mg
  • Sodium 81.1 mg
  • Salt 0.2 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 21.1 g
  • Water 73 g
Detailed nutrients

Whole form averages edible parts as typically consumed.

History

Whole mackerel were staples of North Atlantic coastal markets.

Fresh whole mackerel remained a wet-fish counter classic.

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