There are several types of mackerel fish, such as Atlantic, Blue, Chub and King. Mackerel features oily meat that spoils quickly, so you must store the fresh fish immediately. According to the University of Minnesota, fish is the most susceptible to microbial spoilage of all flesh foods and must be frozen under the proper conditions. Since mackerel are small fish, you can freeze them whole. To avoid the risk of food-borne illness, always thaw frozen fish in a refrigerator.
Remove the guts of self-caught mackerel before freezing it; store-bought fish can be frozen as is. Freeze fresh mackerel within 24 hours of purchase or capture.
Transfer the mackerel into a rigid plastic storage container.
Place heavy-duty foil, cling film or freezer paper in between each layer of fish so they will separate more easily after thawing.
Press an airtight lid onto the storage container to keep out moisture and prevent freezer burn. Label the container with the storage date.
Store the mackerel in a freezer set at -17.8 degrees Celsius or below for two to three months.
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