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Mackerel at a market in The Hague, Netherlands.

A very common and affordable oily fish chez le poissonnier. Several species of mackerel are caught off France’s coast, including chinchard (horse makerel) and maquereau chevesne (chub makerel).

A young one is called a lisette.

Atlantic mackerel Scomber scombrus.

Most are made into maquereaux au vin blanc (fillets in white wine, onions, garlic, coriander and mustard seeds, peppercorns, lemon zest and juice, and parsley, served at room temperature) or go into a cotriade, or are made into rillettes, or jammed in a can as filets with many different optional seasonings such as vin blanc et aromates (white wine and herbs), moutarde (mustard) or grillés (grilled) or fumés (smoked).

Fish and seafood

Text © Dana Facaros

Images by Luc Viatour, Vincent van Zeijst