The Marine Conservation Society says mackerel should be eaten less often and people should eat 'herrings or sardine' instead.
Having many years ago 'upgraded' to tinned mackerel fillets [handy ring-pulls] from sardines and pilchards [Herring is nice also but triggers off my gout attacks], I will be very disappointed if I cannot buy the fish from my local bigname store ... namely Lidl, who stopped selling tinned sardines some years ago.
"If I remember correctly the FE likes his piece of Mackerel every now and then."
When I was a teenager I used to spend summers with a few friends, camping on a small daffodil farm in the Isles of Scilly. The farmer would often take us out in the evenings to fish for mackerel from his small boat. There were so many fish we would get a big boxful in no time, and would come back to the small island beach in front of his farm to cook the fresh Mackerel over a fire.
Some fresh crusty bread, tomatoes with Olive oil, and a bottle of wine as we watched the sun setting after a hot day completed some of the best fish meals I have ever tasted.
There is nothing I like better than freshly caught and cooked mackerel. Smoked mackerel isn't too bad but I have to draw the line at 'fresh' mackerel from the wet fish counter at the supermarket as it just doesn't taste the same.
Your Lidl must have a different stock policy to our local shop as I buy their sardines almost every week. At 33p per tin they are also excellent value.
The problem appears to be that mackerel are no longer being fished sustainably.
Politics and greed are getting in the way of common sense. The feud over mackerel quotas between the EU and Norway on the one hand, and Iceland and the Faroes on the other has hit stalemate. If the countries involved could only agree sensible catch limits this could still be a certified sustainable fishery. The issue could be resolved at a stroke, and we could all go back to eating mackerel again with a clear conscience.