Few fish are as closely associated with the Norwegian summer as the mackerel. When the evenings get light and the sea warms up, the mackerel comes to the coast – and with it comes a whole food culture of fishing trips, barbecues and simple meals with a taste of the sea.
Yet mackerel often ends up in the shadow of salmon and cod. It doesn't deserve that. Mackerel in season is some of the best and most affordable seafood Norway has to offer, and with a little knowledge you can elevate it from everyday fish to the highlight of the summer.
What is mackerel?
Mackerel is a fatty and flavorful fish that lives along the entire Norwegian coast. It is characterized by its shiny, striped skin and rich, juicy meat. Because it is rich in omega-3 and natural fat, mackerel has a rich flavor that is well suited to grilling, smoking and frying. In Norway, mackerel is strongly associated with summer.
When is mackerel in season?
Mackerel is at its best from late spring to early fall, with peak season throughout the summer months.
From about June to September, the fish come close to shore to graze, and that's when they're at their fattest, freshest, and tastiest. Mackerel in the summer is simply synonymous with good quality.
Why does mackerel taste so good in the summer?
The fat content is key. When mackerel has grazed fat over the summer, the meat becomes tender, shiny and full of flavour. It is this fat content that gives it its characteristic, almost buttery texture.
Freshness also plays a big role. Mackerel is a fish that should be eaten fresh, preferably shortly after being caught. Fresh mackerel has a clean, mild ocean flavor, while aged fish quickly loses both consistency and quality. That's why season means so much to this species.
How to serve mackerel
Mackerel is easy to prepare and needs little to shine:
• Grilled mackerelwith a little salt, pepper and lemon
• Pan-fried mackerelwith brittle skin
• Smoked mackerelserved cold with sour cream
• Boiled Potatoesand a fresh cucumber salad
•A sprinkling of fresh herbs such as dill or parsley
The natural fattiness is nicely balanced by sour and fresh accompaniments. A little lemon, sour cream or a simple summer salad is often all that is needed.
Where can you buy fresh mackerel in Oslo?
Oslo has become a very good city for seafood. Through fish shops, fresh produce counters and food markets, the supply of fresh fish in Oslo is better than it has been in a long time. If you want to buy mackerel in Oslo, it pays to seek out places with good traffic and knowledgeable fishmongers who know when the season is at its peak.
Volcano fish – fresh mackerel and seafood in Mathallen Oslo
At Vulkanfisk in Mathallen Oslo you will find fresh, Norwegian mackerel in season, along with a wide selection of other seafood. Here you will get both raw materials over the counter and help from people who know fish – whether you want tips on preparation or advice on what is best right now. Read more about the selection at Vulkanfisk.
Mackerel and seafood in central Oslo
If you are in the center of Oslo, Mathallen and the Vulkan area are a natural stop for summer seafood. In the middle of Oslo city center you can secure daily fresh fish, experience the food culture in the area and take the summer's best mackerel home for dinner.
FAQ – Frequently asked questions about mackerel
When is mackerel in season?Mackerel is in season from approximately June to September, with peak season in mid-summer.
How do you prepare mackerel?Mackerel can be grilled, fried or smoked. Simple accompaniments such as potatoes, lemon and fresh herbs go well.
Where can you buy fresh mackerel in Oslo?You can get fresh mackerel at good fish shops and fresh produce counters, including Vulkanfisk in Mathallen Oslo.
Conclusion
Choosing seafood in season is an easy way to get better taste and quality on your plate. This summer it's mackerel's turn – fresh, fatty and full of ocean flavor. Stop by a good fish counter, take home the catch of the day and give this underrated summer fish the place it deserves.
