Glossary of food terms: M

Mackerel

A firm-fleshed, oil-rich fish with a torpedo-like shape and beautiful silvery-blue skin. It's delicious and nutritious - packed with omega-3 fatty acids.

Fresh mackerel is usually sold whole with or without the head on. It can be grilled, fried, barbecued or poached and is perfect for stuffing and oven-baking. It also suits being pickled, marinated, salted and smoked.

Smoked mackerel is very inexpensive and is delicious torn into salads or whizzed in a blender with some crème fraîche or ricotta cheese, lemon juice and pepper to make smoked mackerel pâté. Mackerel served with gooseberry sauce is a traditional English dish.

You can find out more about oily fish in our Cook's Guide.

• Crab and tea-smoked mackerel tarts with duck egg mayonnaise
• Spiced crumbed mackerel with smoked paprika
• Mackerel on toast with salted cucumber and horseradish