Mackerel Season in Brixham: Why It’s the Freshest, Most Sustainable Fish You Can Eat Right Now

If there is one fish that genuinely justifies the phrase “you should eat more of this”, it is Atlantic mackerel in summer. Abundant, nutritious, sustainably caught in South West waters, and at its absolute peak condition from June through August, mackerel is the fish that the British fishing industry and the people who eat fish in this country should probably be celebrating far more than they do.

We are in the middle of mackerel season. Here is why it matters.

What Makes Summer Mackerel Special

Atlantic mackerel (Scomber scombrus) are highly migratory, spending winter in deeper offshore waters and moving inshore in spring and summer to feed on the plankton and small fish that bloom in the warming surface waters. By June, the inshore mackerel shoals off the South West coast are at their densest and the fish are in peak condition: fat, firm-fleshed, and at the apex of their nutritional profile.

The omega-3 fatty acid content of mackerel in summer is significantly higher than in winter. These are the fatty acids associated with cardiovascular health, cognitive function, and anti-inflammatory effects. Mackerel is one of the richest food sources of omega-3 available, and peak-season South West mackerel is the richest version of mackerel.

The Sustainability Story

North-East Atlantic mackerel is among the most sustainable commercial fish in UK waters. The species reproduces rapidly, reaches maturity quickly, and the inshore handline and hook-and-line fisheries that supply Brixham market have a minimal environmental footprint compared to industrial trawl methods. The Marine Conservation Society rates South West handline mackerel as the most sustainable option within the species.

At Fishionados, the mackerel we serve in summer is typically landed at Brixham within 24 hours of being caught, often less. This is the freshest version of one of the most sustainably caught fish you can buy in England.

How We Serve Mackerel

Fresh mackerel takes well to a range of preparation methods. Whole mackerel grilled over direct heat until the skin blisters is one of the simplest and most satisfying preparations available. Mackerel fillets battered in the traditional chip shop style produce a richer, more flavoursome result than white fish, with the natural oil of the fish working with the batter rather than against it.

We also serve mackerel in the smoked form when we can source good quality smoked Brixham mackerel, which has a flavour profile that rewards pairing with something acidic: a sharp salad, pickled cucumber, or a simple lemon squeeze.

Why More People Should Be Eating It

The paradox of British seafood consumption is that the country sits on some of the most productive fishing grounds in Europe and exports the majority of the most abundant species to Continental markets where they are appreciated and well-priced. Mackerel is a prime example: caught in UK waters by UK boats, largely exported to markets that know how good it is.

If you are visiting Brixham or Torquay this summer and you want the fish that is freshest, most sustainable, and most honestly local, ask us what we have on the mackerel today.

Find us in Brixham at Summercourt Way, or on the Torquay seafront at Abbey Crescent.