Indian mackerel (Rastrelliger kanagurta) belongs to the family Scombridae and is commonly found in the coastal areas of the Indian Ocean. Mackerel fish are also found in the waters of the Red Sea and the Persian Gulf and are abundant in summer. Mackerel arrives in India and forms the basis of pelagic fisheries after sardines, representing 7.2% of total marine fish. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel is characterized by a blue-green color on the back, silver flanks and a golden tint. The size of Indian mackerel varies in length, reaching 21.7 cm at 8.6 months old. Additionally, Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. Mackerel is a fatty fish and a good source of marine lipids; thus, increasing the consumption of this fish is good for human health. The high levels of amino acids, fatty acids, minerals and vitamins in Indian mackerel play a positive role in human nutrition.