Fish Sandwich
Hot mackerel in crusty bread with crisp lettuce, sliced onion, lemon and optional sumac.
The Turkish pantry
Mackerel
Skin-on Atlantic mackerel fillets are distinct from smoked fish, canned fish and other mackerel species.
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Raw Atlantic mackerel (Scomber scombrus), prepared as skin-on fillets. Other fish sold as mackerel, smoked fish and canned fish are separate forms.
Types & forms
Fresh fillets
Ask for the species and whether the fish was previously frozen.
Frozen raw fillets
Choose intact packaging; thaw in the refrigerator before cooking.
Smoked or canned · comparison
These have already been processed and do not follow a raw-fillet cooking method.
What to look for when buying
- Choose chilled, firm fillets with a mild fresh smell and no dry edges.
- Ask for skin-on fillets with pin bones removed for our balık ekmek.
Prepare & cook
- Check carefully for remaining bones and pat the fillets dry. Keep raw fish and its utensils separate from salad and bread.
- Follow the recipe and check the thickest part reaches 145°F.
Store it well
- Refrigerate at 40°F or below and use within two days, or freeze promptly.
- Thaw covered in the refrigerator; keep the fish contained so juices cannot drip onto ready-to-eat food.
Substitutions depend on the dish
A different fish fillet
Choose a recipe suited to that species and thickness; cooking time and flavor can change.
Nutrition
Fish, mackerel, Atlantic, raw [1]
| Nutrient | Amount |
|---|---|
| Energy | 205 kcal |
| Protein | 18.6 g |
| Total fat | 13.9 g |
| Saturated fat | 3.26 g |
| Carbohydrate | 0 g |
| Dietary fiber | 0 g |
| Total sugars | 0 g |
| Sodium | 90 mg |
| Cholesterol | 70 mg |
| Calcium | 12 mg |
| Iron | 1.63 mg |
| Potassium | 314 mg |
| Vitamin D | 16.1 µg |
Raw Atlantic mackerel edible portion. Cooking changes water content; this is not smoked, canned, king or chub mackerel. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Our İstanbul-associated balık ekmek uses Atlantic mackerel fillets. That is the fish chosen for this version, not a claim that every İstanbul sandwich uses the same species.
Cook with Mackerel