This type of mackerel has a slightly flat body with a brownish-white color and is often compared to other coastal fish like horse mackerel. When freshly caught, its flesh is bright white, shimmering under the sun, naturally sweet, and low in fishiness.
One of the most common ways to prepare it is grilling over charcoal. The fish is cleaned but left whole—ungutted—and grilled directly over hot coals until both sides are evenly golden. When served, diners simply pull the meat apart and dip it in a mix of salt, chili, and lime, enjoying the natural sweetness of the fish balanced by the salty-spicy dipping sauce.
A special trait of mackerel in Phu Quoc is its clean and flavorful innards, known for their rich and crunchy texture. Locals often leave them intact when grilling, as they are considered the best part of the fish.
In addition to the classic grilled version, mackerel is also prepared in other styles such as satay-grilled, wrapped in rice paper, or cooked in a tangy broth—each offering a unique culinary experience for visitors to the Pearl Island.
