Mackerel

Norwegian mackerel is a highly popular fish worldwide, known for both its nutritional value and rich flavor. Since it is caught in cold seas—particularly the clean, nutrient-rich waters of Norway—it tends to have a higher fat content and a more intense taste.
Let’s take a closer look:

General Information

  • Species name: Scomber scombrus (Atlantic mackerel)

  • Origin: Northeast Atlantic Ocean, especially along the Norwegian coast

  • Family: Scombridae (mackerel family)

  • Size: Typically 25–40 cm, but can reach up to 50 cm

Nutritional Value (per 100 g):

  • Calories: 190–250 kcal

  • Protein: 18–20 g

  • Fat: 13–18 g (high-quality fats)

  • Omega-3: 2–5 g (very high and beneficial)

  • Vitamins: A, D, B12, niacin

  • Minerals: Selenium, iodine, phosphorus

Other Information

Especially rich in Omega-3, Norwegian mackerel is highly beneficial for heart health, brain development, and the immune system.

Taste & Consumption

  • It is a fatty fish with a rich, intense flavor, making it a popular choice for grilling, baking, and smoking.

  • In Turkey, it is sold as “Norwegian mackerel” either frozen or smoked.

  • In Japanese cuisine, it is known as “saba” and is used in sushi and sashimi.

How Norwegian Mackerel Differs from Other Mackerel

Feature Norwegian Mackerel Local Mackerel (Turkey)
Fat Content High Medium
Flavor More intense Milder
Size Generally larger Smaller
Availability Frozen, smoked Seasonal, fresh