Smoked mackerel is delicious and available plain or coated with black peppercorns.

Stuff whole fresh mackerel with bundles of herbs for grilling or barbecuing and serve with a low-fat pungent sauce based on herbs or fruit to counteract the oiliness of the fish.

Make pâté from smoked mackerel and cream cheese, or flake the fish into soufflés. Smoked mackerel makes terrific salads used with parsley, red onion and olives, or served with horseradish.

Fresh fish should be eaten on the day of purchase. If it is necessary to cook it the next day, place on a tray, wrap the container in cling film and store overnight in the coldest part of the fridge.

Frozen fish should be kept in the freezer and consumed within three months of purchase.