October In-Season Mackerel: From Choosing the Freshest Fish to Grilling Secrets Without the Fishy Smell

October, when the cool winds begin to blow, is the best time to enjoy mackerel. After spawning in the summer, mackerel accumulate a rich amount of fat in their bodies to survive the winter. This makes autumn mackerel exceptionally savory and tender. As of 2024, the fat content of autumn mackerel reaches about 15%, making it rich in nutrients like omega-3 fatty acids (DHA, EPA).

As of September 2026, the wholesale price for mackerel is around 5,500 KRW per kg, and a large, fresh, refrigerated mackerel can be purchased at retail stores for about 4,200 KRW. Here’s how to properly enjoy mackerel, which is packed with nutrients and flavor during its peak season.

Checklist: Choosing Fresh Mackerel

Choosing a good mackerel is the first step to a delicious dish. Check the following items at the market or grocery store.

• Eyes: They should be clear, transparent, and bulging. Cloudy or sunken eyes indicate a lack of freshness.
• Gills: When lifted, they should be a bright, vibrant red. A dark brown or blackish color means the fish is old.
• Back: The blue hue and black wavy patterns on the back should be distinct and shiny.
• Belly: The belly should be firm and elastic, with a silvery-white sheen that has a hint of rainbow color. It's best to avoid fish that feels mushy or retains an indent when pressed.
• Smell: It should have a fresh ocean scent without any unpleasant odors or a strong fishy smell.

The Fishy Smell of Mackerel: Causes and Comparison of Removal Methods

The main cause of the fishy smell in mackerel is a compound called 'trimethylamine (TMA)'. This alkaline substance, produced by microorganisms after the fish dies, can be effectively reduced with a few simple pretreatments. Choose the appropriate method based on your cooking style.

Step-by-Step Guide: Grilling Mackerel Without Smell or Smoke

The biggest concerns when grilling mackerel at home are the smell and smoke. By using an air fryer or parchment paper, you can easily achieve a 'crispy on the outside, moist on the inside' grilled mackerel.

1. Using an Air Fryer

1. Completely pat dry the surface of the mackerel with a paper towel.
2. Place the mackerel skin-side up in an air fryer preheated to 180-200°C.
3. Cook for 10-15 minutes, then flip it over and grill the flesh side for another 3-5 minutes.
4. Tip: Completely wrapping the mackerel in parchment paper and grilling at 200°C for 10 minutes on each side can minimize moisture loss and smell.

2. Using a Frying Pan

1. Pat the mackerel dry and lightly coat it with cooking oil.
2. Wrap the mackerel in parchment paper, folding it into a rectangular pouch.
3. Place it on a pan heated over medium heat and grill for 8-10 minutes per side, for a total of 16-20 minutes.
4. Tip: You can also use a lid. Add oil to the pan, place the mackerel skin-side down, cover with a lid, and cook on low heat for 10-13 minutes. Then, flip it over and cook for another 1-2 minutes with the lid off to cook it through without burning.

Caution: Check the heat resistance of the parchment paper (usually 220-250°C). When using an air fryer, ensure it doesn't touch the heating element, and when using a gas stove, ensure it doesn't come into direct contact with the flame.

Recipe: Braised Mackerel with Autumn Radish

Braised mackerel made with in-season autumn radish is a perfect companion for rice. Using rice water helps to remove the fishy smell and makes the broth even more savory.

• Main Ingredients: 1 mackerel, 200g radish, 1/2 onion, 1/2 green onion, 1 Cheongyang chili pepper, 2 cups rice water
• Seasoning Sauce: 3 tbsp gochugaru (chili powder), 3 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp minced garlic, 1 tbsp sugar, a pinch of ginger powder

1. Soak the cleaned mackerel in rice water for about 20 minutes, then drain and pat dry.
2. Layer the bottom of a pot with thickly sliced radish.
3. Place the mackerel on top of the radish and spread the seasoning sauce evenly over it.
4. Pour in enough rice water to just cover the ingredients, and bring it to a boil over high heat with the lid off to let the fishy smell evaporate.
5. Once it starts boiling, reduce the heat to medium, cover the pot, and simmer for 15-20 minutes until the radish is fully cooked.
6. When the radish is tender, add the onion, green onion, and chili pepper, and bring it to a boil once more to finish.

Proper Mackerel Cleaning and Storage

Mackerel is a red-fleshed fish that spoils quickly, so it's important to clean and store it immediately after purchase.

• Clean Immediately: Gut the fish and remove the intestines and gills cleanly. The dark red bloodline along the spine (kidney) is a major source of bitterness and fishy smell, so scrape it out completely with the tip of a knife or a brush.
• Remove Moisture: After cleaning, rinse lightly under running water, then thoroughly pat dry the inside and outside with a paper towel to prevent bacterial growth and maintain freshness.
• Refrigeration (1-2 days): For mackerel you plan to eat soon, store it in an airtight container in the refrigerator. Sprinkling a little salt on the surface will draw out moisture through osmosis, making the flesh firmer and improving its preservation.
• Freezing (up to 2-3 months): Portion the mackerel into single servings, wrap them in plastic wrap or a vinyl bag, and then place them in an airtight container or a zipper bag to freeze. Minimizing contact with air is crucial. When defrosting, thaw it slowly in the refrigerator to reduce loss of flavor and texture. It is not recommended to refreeze mackerel once it has been thawed.

Frequently Asked Questions (FAQ)

Q. When is mackerel most delicious? A. The peak season is in the autumn, especially from September to November, when its fat content is highest. After the spawning season (May-July), mackerel store up nutrients to survive the winter, giving them an exquisite savory flavor. During this time, checking the October Outings or the Autumn Festival Calendar to visit a good restaurant is also a great idea.

Q. What is the difference between salted mackerel (jaban-godeungeo) and fresh mackerel? A. Fresh mackerel is newly caught and can be used in various dishes like grilling, braising, and stews. Salted mackerel is preserved in salt to extend its shelf life and is characterized by its unique salty, savory flavor. It is mainly used for grilling, and its saltiness should be taken into account when cooking. As of September 2026, the national average retail price for a "hand" (2 fish) of domestic salted mackerel is 5,301 KRW.

Q. When is the closed season for mackerel? A. To protect marine resources, there is a designated fishing ban period (closed season) for mackerel. For 2025, the closed season was from April 12th to May 12th. Additionally, under the 「Fisheries Resources Management Act」, the capture of juvenile mackerel smaller than 21cm in length is prohibited year-round.