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Fillets of Norwegian mackerel close-up of the skin
Stories from Norway

One of a kind - Norwegian Mackerel

The blue striped mackerel from Norway is caught when it’s at its best in autumn. Renowned for both its distinct look and taste, this seasonal delicacy is enjoyed around the world, and it’s caught in the cold waters of Norway. 

One of a kind - Norwegian Mackerel

Look for the blue stripes

Some think that all fish look similar. This certainly is not the case for Norwegian mackerel. Recognisable by its striking, blue-striped skin, Norwegian mackerel really is one of a kind. Caught during autumn when the fish is at its absolute best, it combines exceptional taste, natural nutrition, and a seasonal delicacy unlike any other. 

Its journey to the cold, clear waters of Norway gives it the conditions to develop a high fat content, making it rich in flavour and naturally packed with nutrients. 

When you're looking for premium mackerel, look for the blue stripes.

Caught when it's at its best

Every autumn, large shoals of Atlantic mackerel arrive in Norwegian waters to feed after spawning. At this point, the fish has reached its peak condition, with the highest fat content of the year and the quality that Norwegian mackerel is known for. 

One of a kind, only caught once each year 

This short season is what makes Norwegian mackerel unique. Rather than being harvested throughout the year, it is caught during the period when nature has done its work, and the fish is at its very best. 

  • Caught during peak season in autumn
  • Naturally high quality after months of feeding
  • Delivers the rich taste and nutrition Norwegian mackerel is known for 
Mackerel under water
Timing is everything

Seasonal “Saba” Mackerel 

What is “saba”? It’s Japanese for mackerel! And Norwegian mackerel is especially popular in many Asian markets. 

In Japan, the arrival of the first Norwegian mackerel of the season has become an expected and celebrated event. Now dubbed “Saba Nouveau”, inspired by the French wine tradition Beaujolais Nouveau, the first mackerel of the season is flown from Norway to Tokyo, where it’s ceremoniously received and enjoyed.  

Saba Nouveau is the result of both the premium quality of the Norwegian mackerel at this precise moment, as well as the Japanese consumers appreciation of the “first” produce of the season: This goes for fruits, vegetables – and now Norwegian mackerel as well.  

In Japan, eating the first harvest or produce of the season is called hatsumono, and is believed to bring good health and luck. 

Taste: The flavour that stands out

What makes Norwegian mackerel taste different? The answer is fat. 

Mackerel is a fatty and oily fish, and by the time autumn arrives, Norwegian mackerel can have fat content of up to 28%. This gives it a rich, juicy texture and a full, distinctive flavour. It's what makes every bite succulent, whether grilled, pan-fried, roasted or served in traditional dishes around the world. This natural richness is developed over time as the fish feeds in the North Atlantic. The result is a taste that is difficult to imitate and easy to remember.

Did you know? 

  • Norwegian mackerel can contain up to 28% fat during the peak season
  • The fat content contributes directly to its rich flavour and juicy texture
  • Its distinctive taste is a result of natural feeding and seasonal harvesting 
Read more about mackerel here
Korean inspired Mackerel dish

Extraordinary fish for special occasions 

Excellent taste and one-of-a-kind seafood are perfect for those extra special occasions. Whether its for guests or trating yourself to an especially tasty dinner, mackerel delivers. 

Why not try these recipes for the next special occasion? 

Health: Naturally rich in what your body needs

Great taste and good nutrition go hand in hand. These nutrients play an important role in supporting a healthy lifestyle and are part of what makes mackerel so nutritious. The same natural fat that gives Norwegian mackerel its distinctive flavour is also what makes it a valuable source of essential nutrients.  

Norwegian mackerel is naturally rich in: 

  • Omega-3 fatty acids
  • Vitamin D
  • High-quality protein
  • Essential nutrients found in oily fish

Delicious and nutritious 

The high fat content makes mackerel one of the best dietary sources of natural Omega 3 fatty acids, which the body is completely dependent on but cannot produce itself. Omega 3 has been proven to have a positive effect in reducing the risk of, among other things, heart disease. Norwegian mackerel also contains high levels of Vitamin D, which is important for bone health and muscles. 

Fillets of Mackerel on ice