A very common and affordable oily fish chez le poissonnier. Several species of mackerel are caught off France’s coast. A young one is called a lisette.
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).
Images by Luc Viatour, Vincent van Zeijst