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  Mackerel  
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The king mackerel is a medium-sized fish, typically encountered from five to 30 pounds, but is known to exceed 90 pounds. The entire body is covered with very small, hardly visible, loosely attached scales. The first (spiny) dorsal fin is entirely colorless and is normally folded back into a body groove, as are the pelvic fin. The lateral line starts high on the shoulder, dips abruptly at mid-body and then continues as a wavy horizontal line to the tail. Coloration is olive on the back, fading to silver with a rosy iridescence on the sides, fading to white on the belly.
What does it taste like?

"Mackerel is a very strong flavored, highly oily fish. It is similar to salmon in flavor and texture. I have grilled mackerel fillets, leaving the skin on until the fish was cooked. No, mackerel is not tuna, but it is dark."

"Mackerel is not tuna, but it is a pelagic as is tuna. It is oily (high in omega3) and tastes incredibly nice pan-fried with skin on- yum"

When you go to buy mackerel, get the freshest fish you can find. If possible, get it whole from an actual fish market, rather than filleted in a package; mackerel spoils pretty quickly, and whole fish tend to be fresher. The fish guy will usually fillet it for you, but you can do it yourself, too. Just make sure to leave on the skin, which isn’t scaly at all and actually crisps up nicely in a pan. Extra points if you eat the organs!
 
 
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