Mackerel
An oily fish that takes plenty of heat without drying out.
Rare
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Medium rare
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Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your mackerel now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Mackerel
Mackerel is the oiliest fish on this list, with a fat content that can exceed twenty percent in season. That makes it exceptionally tolerant: where halibut at 60 degrees is already dry, mackerel is still juicy.
That oil is also why mackerel works so well over direct heat and in the smoker. It renders while cooking and keeps the flesh moist, while the outside can take on colour and smoke without the inside suffering for it.
The downside of that same oil is that mackerel spoils quickly and turns strong-tasting when it is not fresh. You notice that in the smell and the firmness of the flesh sooner than in the cooking temperature; buy it fresh and use it the same day.
Measure a whole mackerel as you would trout: just behind the head, at the thickest part of the back, beside the bone. On fillets, simply measure the thickest point. Expect little carryover with this fish, as the portions are thin.
Tips
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Most voted
Door het hoge vetgehalte blijft makreel ook op 62°C nog sappig.
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