Tuna and Mackerel: Getting to Know the Family

A family of fast swimmers

Tuna and mackerel are related fish known for their streamlined bodies and dense, muscular flesh. Many of them are oily, with strong flavors and deep color. In the kitchen, they range from small, inexpensive mackerel that grill in minutes to large tuna that are cut into thick steaks.

Because of their rich flesh, these fish suit bold seasonings, high heat and acidic accompaniments. They are also common in preserved forms, including canned tuna and smoked or canned mackerel.

Common types of tuna

Albacore has relatively pale flesh and a mild flavor; it is frequently sold canned and labeled as white tuna. Skipjack is a smaller tuna that is widely used in canned products, often labeled as light tuna. Yellowfin is common as fresh steaks and in raw preparations, with a firm texture and moderate flavor. Bluefin is large and prized for its rich, fatty flesh, especially in raw dishes.

Fresh tuna steaks are often served seared on the outside and pink in the middle, though this is a personal choice. If you have questions about eating fish that is not fully cooked, check current official food safety guidance and consult a healthcare professional where appropriate.

Common types of mackerel

Atlantic mackerel is small and oily, with a distinctive striped back and a strong, savory flavor. It is excellent grilled, broiled or smoked. Spanish mackerel is somewhat milder and firmer, and is popular along parts of the US coast. King mackerel is larger, with firm, flavorful flesh often cut into steaks.

Mackerel is at its best when very fresh, since its oils can develop strong flavors quickly. Look for bright, shiny skin and firm flesh, and cook it soon after buying.

Cooking ideas

These methods suit the rich flesh of tuna and mackerel.

Quick sear

Sear tuna steaks briefly in a very hot pan to create a crust.

Grill or broil

Cook whole mackerel or fillets under high heat until the skin blisters.

Bright marinades

Citrus, ginger, soy-style sauces and vinegar balance strong flavors.

Canned classics

Use canned tuna or mackerel in salads, pasta and spreads.

Balanced notes on mercury

Larger, longer-lived predatory fish can accumulate more mercury than smaller fish. In the United States, official advisories provide guidance on how often different species may be eaten, with particular advice for people who are pregnant or breastfeeding and for young children. Some larger species in this family, such as king mackerel and certain types of tuna, are addressed specifically in that guidance.

Recommendations can change and depend on individual circumstances. Please review current official advice and talk with a qualified healthcare professional about what is appropriate for you. This article is intended only as general cooking information.

Tuna and mackerel: a closer look