Mackerel

Assuming grilled or pan-fried mackerel: the oiliest of the common British fish, with a rich omega-3 fat load, a pronounced mineral-saline character, and a slight sweetness in the flesh when fresh. Often served with gooseberry sauce, horseradish, or a sharp mustard dressing, all of which add acidity to cut the oil. The wine must be unoaked without exception and have enough acidity to match the natural sharpness of the fish and any accompanying sauce.