Mackerel is no longer a sustainable fish. Should you stop eating it?

This seemingly abundant species was often touted as a responsible choice, but years of overfishing have led its sustainability rating to be downgraded

Tinned, smoked, barbecued, or fried and squashed into a buttered bap – mackerel is one of the UK’s most versatile and affordable fish. And this seemingly abundant species has been widely touted as a top sustainable choice for seafood-lovers looking for a dose of omega-3.

Not any more. The UK’s Marine Conservation Society (MCS) recently downgraded the sustainability rating of north-east Atlantic mackerel, moving it from the “green” to the “amber” list on its Good Fish Guide.