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Mackerel is an important food fish that is consumed worldwide. [141] As an oily fish, it is a rich source of omega-3 fatty acids. [142] 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. [143]
The Atlantic mackerel (Scomber scombrus), also known as Boston mackerel, Norwegian mackerel, Scottish mackerel or just mackerel, is a species of mackerel found in the temperate waters of the Mediterranean Sea, the Black Sea, and the northern Atlantic Ocean, where it is extremely common and occurs in huge shoals in the epipelagic zone down to about 200 m (660 ft).
The king mackerel is a subtropical species of the Atlantic Coast of the Americas. Common in the coastal zone from North Carolina to Brazil, it occurs as far south as Rio de Janeiro, and occasionally as far north as the Gulf of Maine and found in Western coast of India predominantly in the Arabian Sea as well as in the East coast of India Bay of Bengal, Indian Ocean.
The King mackerel has none. As all three species normally keep the first dorsal folded back in a body groove, this difference is not immediately evident. Spanish mackerel have prominent yellow spots on the flanks at all sizes. In addition to such spots, Cero mackerel have one or more yellow stripes along the centerline.
The North Sea stock spawns in the southern part of the North Sea during the summer and then migrates northwards into the central North Sea, the Skagerrak and the Kattegat. Off Mauritania this species has its main spawning season in November to January while the related Cunene horse mackerel (Trachurus trecae) spawns in June and August. [1]
Range Scomber australasicus. The blue mackerel is found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in the eastern Pacific (Hawaii and Socorro Island, Mexico), and the Indo-West Pacific: the Red Sea, the Persian Gulf, the Gulf of Oman and the Gulf of Aden, in surface waters down to 200 m (660 ft).
These include swordfish, shark, albacore tuna, yellowfin tuna, tilefish and Spanish mackerel, according to the FDA. If you can, avoid or limit eating farm-raised seafood and always opt for wild ...
The Mediterranean horse mackerel is an important resource in the Mediterranean Sea and the Black Sea region. [6] It makes up 54% of catches in the Black Sea and 39% in the Sea of Marmara. In the Aegean and Mediterranean Seas, it only totals 3–4% of annual catches.