Everything about The Atlantic Mackerel totally explained
The
Atlantic mackerel,
Scomber scombrus, is a
pelagic schooling species of
mackerel found on both sides of the
North Atlantic Ocean. The species is also called
Boston mackerel, or just
mackerel.
The Atlantic Mackerel is by far the most common of the ten species of the family that are caught in British waters. It is extremely common in huge shoals migrating towards the coast to feed on small fish and prawns during the summer.
Abundant in cold and temperate shelf areas, it forms large schools near the surface. They overwinter in deeper waters but move closer to shore in spring when water temperatures range between 11° and 14°C.
In north-east Atlantic: North Sea (east) and British Isles (west). North Sea stock decreased dramatically in the 1960's because of direct overfishing.
Male and female Atlantic mackerel grow at about the same rate, reaching a maximum age of about 20 years and a maximum fork length of about 47 cm. Most Atlantic mackerel are sexually mature by the age of three years.
As Food
Atlantic mackerel are sought after for food either cooked or as
sashimi. It consists mostly of red meat and has a strong taste desirable to some consumers. Atlantic mackerel is extremely high in
vitamin B. Atlantic mackerel is also very high in omega 3, containing nearly twice as much per unit weight as does salmon. Unlike
King mackerel and
Spanish mackerel, Northern Atlantic mackerel are very low in mercury, and can be eaten at least twice a week according to
EPA guidelines.
Although Atlantic mackerel have been somewhat depleted in the waters around
Europe, the Atlantic mackerel population apparently persists at abundant levels in
U.S. waters despite being overfished in the
1970s.
Mainly in
Scandinavia, canned mackerel in
tomato sauce is commonly used as sandwich filling.
Further Information
Get more info on 'Atlantic Mackerel'.
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