Mackerel (Scomber scombrus)
Synopsis of mackerel
Mackerel refers to a family of fast-swimming, oily fish primarily found in both temperate and tropical seas. Species such as Atlantic mackerel (Scomber scombrus), Spanish mackerel (Scomberomorus maculatus), and King mackerel (Scomberomorus cavalla) are commonly used for human consumption. Rich in omega-3 fatty acids, high-quality protein, selenium, vitamin D, and B vitamins (especially B12 and niacin), mackerel is widely regarded as a nutritionally dense food with notable health benefits.
From a medicinal standpoint, mackerel is prized for its cardiovascular and anti-inflammatory effects. Its high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contribute to improved heart health by reducing triglycerides, lowering blood pressure, supporting endothelial function, and modulating inflammatory responses. It is also associated with benefits for brain health, cognitive performance, and eye function due to the neuroprotective roles of DHA.
In modern integrative and nutritional medicine, mackerel oil or its distilled concentrates are used in omega-3 supplementation. These supplements are commonly prescribed or recommended to help manage conditions such as hyperlipidemia, rheumatoid arthritis, and mild depression, as well as to support pregnancy and neurodevelopment. Mackerel also provides coenzyme Q10 and taurine, both of which support energy metabolism and cardiovascular performance.
Historical Use
Historically, mackerel has been valued in many traditional diets across Europe, Asia, and Africa, long before its omega-3 content was scientifically recognized. In Japanese, Mediterranean, and Scandinavian cultures, mackerel was a staple fish, often cured, smoked, or grilled to preserve its rich flavor and nutritional qualities. These societies intuitively recognized the energizing and strengthening effects of regular fish consumption, linking it to longevity, fertility, and overall vitality.
In traditional Japanese Kampo and Chinese dietary therapy, oily fish like mackerel were recommended for building blood, nourishing yin, and strengthening the kidneys. While not classified as an "herb" in herbal medicine, mackerel was included in therapeutic diets aimed at recovery from weakness, anemia, or cold-related illnesses. Its warming nature and rich oil content were believed to support the body’s vital energy, especially in older adults or convalescents.
In Europe during the Middle Ages, mackerel was popular among coastal populations and sometimes used as a medicinal food for treating "melancholy" or lethargy—conditions now understood to involve nutritional or mood-related imbalances. Healers and physicians might not have understood its chemical makeup, but they observed its restorative effects when eaten regularly.
With the rise of industrial fishing and global nutrition science, mackerel’s medicinal importance became more clearly defined in the 20th century. Its role in preventing heart disease was cemented by epidemiological studies linking fish-rich diets to lower cardiovascular risk, particularly in Japan and Iceland.
Mackerel is used for these health conditions
Alzheimer's Disease (Scientific)
Anemia (Scientific)
Arthritis (Scientific)
Cancer (prevention) (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Circulation (poor) (Scientific)
Concentration (poor) (Scientific)
Depression (Scientific)
Diabetes (Scientific)
Hypertension (Scientific)
Inflammation (Scientific)
Memory and Brain Function (Scientific)
Metabolic Syndrome (Scientific)
Triglycerides (high) (Scientific)
mackerel is used to support these body systems
Arteries (Scientific)
Blood (Scientific)
Brain (Scientific)
Circulatory System (Scientific)
Digestive System (Scientific)
Eyes (Scientific)
Heart (Scientific)
Immune System (Scientific)
Joints (Scientific)
Liver (Scientific)
Mitochondria (Scientific)
Nerves (Scientific)
Skin (Scientific)
