We Value Your Privacy

We and our partners use technology such as cookies on our site to personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology across the web. You can change your mind and change your consent choices at anytime by returning to this site.

Update Consent
Loading ...

How to Freeze Mackerel

Updated February 21, 2017

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.

Loading ...
  1. 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.

  2. Transfer the mackerel into a rigid plastic storage container.

  3. Place heavy-duty foil, cling film or freezer paper in between each layer of fish so they will separate more easily after thawing.

  4. Press an airtight lid onto the storage container to keep out moisture and prevent freezer burn. Label the container with the storage date.

  5. Store the mackerel in a freezer set at -17.8 degrees Celsius or below for two to three months.

Loading ...

Things You'll Need

  • Rigid, plastic food storage container with an airtight lid
  • Heavy-duty foil, cling film or freezer paper
  • Storage date label

About the Author

Elizabeth Arnold has written for a wide variety of publications and websites. Her experience includes writing travel features for "Recommend" magazine and packaging marketing copy for both Metro-Goldwyn-Mayer and Warner Bros. consumer products. Recently, Arnold was a staff writer for "Special Events" magazine. Arnold studied English at the University of Wisconsin-Milwaukee.

Loading ...