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- The Atlantic mackerel (Scomber scombrus), also known as Boston mackerel, Norwegian mackerel, Scottish mackerel or just mackerel, is a pelagic schooling species of mackerel found in the Mediterranean Sea, the Black Sea, and both sides of the North Atlantic. It can reach sizes of up to 60 cm (24 in) and 3.4 kg (7.5 lb), but rarely grows above 50 cm (20 in). Its body is steel-blue dorsally and silvery-white ventrally, the top marked by wavy black lines. Its dorsal fins are spaced widely apart. During the summer, which it spends closer to shore, it is extremely common in huge shoals near the ocean surface. When fall arrives, the mackerel begin to move out into deeper southern waters and will not be seen close to shore until spring. Atlantic mackerel reach sexual maturity around 2 years of age and can live to be 17. Reproduction is oviparous and occurs during the summer months, during which a female can produce several hundred thousand eggs.
The Atlantic mackerel has an elongate, fusiform body with a long, pointed snout. The eyes are large and covered by an adipose eyelid, while the teeth are small, sharp, and conical. Scales are also small, with the exceptions of those immediately posterior to the head and around the pectoral fins. These small scales give the Atlantic mackerel a velvet-like feel. The two dorsal fins are large and spaced far apart. The second dorsal fin is followed by 5 dorsal finlets, though it can have 4 or 6. The anal fin, which originates slightly behind the second dorsal fin, is similar to it in size and shape and is also succeeded 5 by finlets. The fish's body tapers to a slim caudal peduncle, the end of the fish to which the short but broad tail fin is attached. Its body is steel-blue dorsally with wavy black lines running perpendicular to the fish's length. The rest of its body is silvery-white to yellow and may have darker splotches. It can reach sizes of up to 60 cm (24 in) and has a common length of 30 cm (12 in). Its maximum published weight is 3.4 kg (7.5 lb).
Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.
Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of The Cambridge Economic History of Europe to remark: "There are more references to stinking mackerel in English literature than to any other fish!"[5] In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.
In Japan mackerel is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi. Historically saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh. The road linking between Obama bay and Kyoto is now also called as “mackerel road (saba-kaido)”
There is a large variation in the mercury levels found in mackerel. These levels differ markedly for different species, and even for the same species in different locations; however, the strongest positive correlation seems to be connected to the species' size (the larger species being higher on the food chain). According to the United States Food and Drug Administration, king mackerel is one of four fishes, along with swordfish, shark, and tilefish, that children and pregnant women should avoid due to high levels of methylmercury found in these fish and the consequent risk of mercury poisoning.best fucking clanNo information given.No information given.
