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[[File:Maquereaux etal.jpg|thumb|upright=1.2|right|{{center|Atlantic mackerel on ice in a fish shop.}}]]
[[File:Maquereau fumé Luc Viatour edit.jpg|thumb|upright=1.2|{{center|Smoked mackerel}}]]
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Mackerel preservation is not simple. Before the 19th-century development of [[canning]] and the widespread availability of [[refrigeration]], [[Salting (food)|salting]] and [[Smoking (cooking)|smoking]] were the principal preservation methods available.<ref>Croker (1933), pages 104–105</ref> Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of ''The Cambridge Economic History of Europe'' to remark: "There are more references to stinking mackerel in English literature than to any other fish!"<ref name=Clapham1941 /> In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.<ref name=Clapham1941>Clapham JH, Postan MM and Rich EE (1941) [https://books.google.com/books?id=gBw9AAAAIAAJ&dq=%22Mackerel+fisheries%22+history&pg=PA166 ''The Cambridge economic history of Europe''] CUP Archive, pp. 166–168. {{ISBN|978-0-521-08710-0}}.</ref>
In Japan mackerel is commonly cured with salt and vinegar to make a type of [[sushi]] known as saba-zushi. Historically saba-zushi originated in [[Kyoto]] as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh.<ref>{{cite journal | last1 = Itou | first1 = K | last2 = Kobayashi | first2 = S | last3 = Ooizmi | first3 = T | last4 = Akahane | first4 = Y | year = 2006 | title = Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing | journal = Fisheries Science | volume = 72 | issue = 6| pages = 1269–1276 | doi = 10.1111/j.1444-2906.2006.01285.x | s2cid = 24004124 }}</ref> The road linking [[Obama, Fukui|Obama bay]] and Kyoto is now also called "mackerel road" (saba-kaido).{{Cn
==Popularity==
[[File:Mackerel fish fry - Kolkata - West Bengal - 1.jpg|left|alt=Indian mackerel deep fried with salt and turmeric in mustard oil.|thumb|Indian mackerel deep-fried with salt and turmeric in mustard oil. ]]
For many years mackerel was regarded as unclean in the UK and elsewhere due to folklore which suggested that the fish fed on the corpses of dead sailors.<ref name = BBCandrew>{{Cite web|last=McFarlane|first=Andrew|date=2010-08-24|title=Why is Britain braced for a mackerel war?|url=https://www.bbc.com/news/magazine-11062674|access-date=2022-08-02|website=[[BBC News]]|language=en}}</ref> A 1976 survey of housewives in Britain undertaken by the [[Sea Fish Industry Authority|White Fish Authority]] indicated a reluctance to departing from buying the traditional staples of cod, haddock or salmon. Less than 10% of the survey's 1,931 respondents had ever bought mackerel and only 3% did so regularly. As a result of this trend many UK fishmongers during the 1970s did not display or even stock mackerel.<ref name = BBCandrew/>▼
▲For many years mackerel was regarded as unclean in the UK and elsewhere due to folklore which suggested that the fish fed on the corpses of dead sailors.<ref name = BBCandrew>{{Cite web|last=McFarlane|first=Andrew|date=2010-08-24|title=Why is Britain braced for a mackerel war?|url=https://www.bbc.com/news/magazine-11062674|access-date=2022-08-02|website=[[BBC News]]|language=en}}</ref> A 1976 survey of housewives in Britain undertaken by the [[Sea Fish Industry Authority|White Fish Authority]] indicated a reluctance to departing from buying the traditional staples of cod, haddock or salmon. Less than 10% of the survey's 1,931 respondents had ever bought mackerel and only 3% did so regularly. As a result of this trend many UK fishmongers during the 1970s did not display or even stock mackerel.<ref name = BBCandrew/>
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==Mercury==
There is a large variation in the [[Mercury in fish|mercury levels]] found in mackerel. These levels differ markedly for different species, and even for the same species in different locations; however, the strongest positive correlation seems to be connected to the species' size (the larger species being higher on the food chain).<ref>{{cite journal
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{{cite web | url = https://www.nrdc.org/stories/mercury-guide | title = Protect Yourself and Your Family | author = Natural Resources Defense Council | access-date = 2019-04-18 | archive-url = https://web.archive.org/web/20171106210928/https://www.nrdc.org/stories/mercury-guide | archive-date = 2017-11-06 | url-status = live}}</ref>
== References ==
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