THIS summer sales of fresh mackerel have been higher than both the fishermen or suppliers had ever dreamt of.

Perhaps it has been this hot weather or perhaps mackerel is retaining its place as one of the nation’s favourite fishes.

Either way, the fish is so versatile and filled with an important source of essential fatty acids particularly the omega-3 oil.

But it has been a tough year for mackerel, after the Marine Conservation Society(MCS) downgraded the fish from its list of sustainable fish to eat.

It says that mackerel should now be eaten only occasionally and consumers should instead eat herrings or sardines.

But UK fishermen say the downgrading is premature and could be counterproductive.

Mackerel has become increasingly popular in recent years, thanks in part to greater awareness of the health benefits associated with eating oily fish. It has also been endorsed by several celebrity chefs, including Hugh Fearnley Whittingstall’s Fish Fight campaign.

However, despite this the Dorset Wildlife Trust has differed in opinion and recommends buying mackerel if caught by rod and line from Dorset fishermen.

This is because in Dorset the handline industry is small and still the most selective and environmentally sensitive for capturing mackerel.

They recommend people buy mackerel outside of the May-June spawning season and recommend a list of suppliers in their Great Dorset Seafood directory at dorsetwildlifetrust.org.uk

Mim’s mackerel hunt

I headed to the Wednesday Dorchester Market to find out what mackerel was on offer.

I came across fisherman Tim Greenslade whose family business is Greenslades in Poole.

He said this year has been extremely popular for mackerel, especially throughout July.

He said: “My real big seller is mackerel and people seem to like the fact that our fish is all caught locally from fishermen in Dorset.

“It’s important to us that people come out to market’s such as this because the fish is so fresh and you know it hasn’t been sat on a shelf for three to four days.”

Tim gets up at the crack of dawn to prepare the fish for market and most of it is caught just 12 hours previously.

He recommends the best way to cook mackerel is on the barbecue, served with fresh lime juice and a salad.

Mackerel at Greenalades costs £5.50 per kilo.

Here’s what to look for

The eyes should be bright and clear. They go grey after a few days.

The aroma – The fish should smell of the sea with no fishy or sour odours.

The flesh – it should be translucent, firm and bounce back when depressed.

The gills – should be red and blood coloured.

In older fish the colour will fade after it’s been out of the water too long.