Mackerel
CautionMackerel is a low-mercury oily fish, and plain cooked, deboned flesh is fine in small amounts. The catch: king mackerel is a high-mercury species to avoid, and mackerel is full of fine pin bones.
This food guide has not been reviewed by a veterinarian. It summarises general information from sources and should not be used to decide whether a food is suitable for an individual dog or to assess an emergency.
Check before feeding
Check the precautions before sharing
Risk depends on preparation, ingredients or amount. Read the precautions below; body weight alone cannot establish a safe portion.
Signs and health concerns
This list includes both observable signs and conditions identified through examination or testing. It cannot establish the cause or whether an exposure is safe.
- Gagging
- Drooling
- Vomiting
- Diarrhoea
- Gastrointestinal perforation
- Loose stool
- Increased thirst
More about this food
Start with the mercury question, because the name covers very different fish. In the FDA/EPA advice on eating fish, Atlantic mackerel and Pacific chub mackerel sit in the "Best Choices" group with the lowest mercury; Spanish mackerel is a "Good Choice"; king mackerel is on the "Choices to Avoid" list with shark, swordfish and bigeye tuna. PetMD's veterinary-reviewed guidance names king mackerel among the fish to avoid for dogs. AKC's rule of thumb — pick shorter-lived species — puts ordinary mackerel on the right side of the line, and it is a good source of the omega-3 fats that support skin and coat.
Three things still keep mackerel in the caution column.
Bones. Mackerel is loaded with fine pin bones set into the flesh. AKC warns that fish bones are small, brittle and able to lodge in the mouth, throat, stomach or intestines and perforate organ walls. Removing the spine is not enough.
Preparation. Mackerel usually reaches the table salted and broiled, smoked into kippers, or simmered in a soy-and-garlic braise. Salt-cured mackerel is covered separately, but the principle holds: Merck places clinical signs of salt toxicosis at 2-3 g/kg, and garlic damages canine red blood cells with hemolysis appearing 3-5 days later.
Fat. Oily fish carries more fat than whitefish, so a large helping produces loose stool and vomiting, and anything pan-fried adds the dietary indiscretion that commonly triggers acute pancreatitis in dogs.
So the usable forms are narrow: baked or steamed with no salt, skin and bones removed, or canned in water with no salt added. Skip mackerel in oil, in tomato sauce, smoked, or in a soy braise, and skip it raw. Keep fish to about twice a week and all treats within 10% of daily calories. If your dog gags, drools or retches after eating mackerel, call your veterinarian or the ASPCA Animal Poison Control Center at (888) 426-4435 instead of waiting it out. Do not induce vomiting at home; a bone does more damage coming back up.
Frequently asked questions
- Is mackerel high in mercury?
- Atlantic and Pacific chub mackerel are FDA/EPA "Best Choices" with the lowest mercury. King mackerel is different — it sits on the "Choices to Avoid" list alongside shark and swordfish, and it is one PetMD tells dog owners to skip.
- Can I share canned mackerel?
- Only if it is packed in water with no salt added. Drain it, check for bones, and give a small amount. Oil-packed, tomato-sauce, mustard and smoked versions add fat, sodium and sometimes onion or garlic.
- My dog ate a piece of broiled mackerel with the skin on. Should I worry?
- Watch for gagging, drooling or retching that would suggest a bone, and for loose stool from the fat and salt. Note the amount and time, and call your veterinarian if vomiting repeats or your dog goes flat.