We investigated the general composition, fatty acid composition and mineral content of ten kinds of marketed(3 domestic and 7 imported) mackerels. The moisture contents of domestic mackerels ranged from $62.9{sim}67.8%$, and those of imported mackerels ranged from $61.1{sim}74.7%$. Ash content was less than 2% in all mackerels. Crude protein content was greatest in Oman mackerel(24.1%) and lowest in UK mackerel(19.7%). Lipids contents ranged from 1.4%(Chile mackerel) to 19.7% (UK mackerel); mackerels with high lipid content tend to have low moisture content. Saturated fatty acids ranged from 18.2% to 31.1% of the total fatty acids content. The mackerel imported from Chile(26.8%) contained the least monoenes, while UK mackerel monoene content(48.7%) was highest. Polyenes were lowest in Tong-yeong mackerel(30.9%) and highest in Chile mackerel(50.0%). DHA content was highest in Chile mackerel(36.4%) and lowest in USA mackerel(14.6%). The mineral content of mackerels were in increasing order; K, Na, Mg, Ca, Fe, Zn and P. The K, Na, Mg and Ca content ranged from $261{sim}420$, $261{sim}420$, $37{sim}176$, $34{sim}49$ and $5{sim}22mg/100g$, respectively.