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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|date=March 2024}}
==Popularity==
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