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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]
Mahi-mahi are carnivorous, feeding on flying fish, crabs, squid, mackerel, and other forage fish. They have also been known to eat zooplankton. To pursue such varied pelagic prey, mahi-mahi are fast swimmers, swimming as fast as 50 knots (92.6 km/h, 57.5 mph). [citation needed]
Atka mackerel are common in the northern Pacific Ocean, and are one of only two members of the genus Pleurogrammus – the other being the Arabesque greenling (Pleurogrammus azonus). The Atka mackerel was named for Atka Island (Atx̂ax̂ [1] in Aleut), the largest island of the Andreanof islands, a branch of the Aleutians.
The island mackerel (Rastrelliger faughni) is a species of true mackerel in the scombrid family from the Indo-Pacific. [2] Their maximum reported length is 20 cm, and the maximum reported weight is 0.75 kg. [3] While the FAO report no commercial landings of island mackerel, [4] the IUCN report annual landings in excess of 800,000 tonnes. [1]
The short mackerel can attain a maximum length of 34.5 cm, but lengths of around 20 cm are more common. It reaches maturity at a length of about 17 cm. The species has the typical appearance of a medium-sized mackerel and is of silver colour. The snout is somewhat pointed. [4]
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).
Spearmint (Mentha spicata), also known as garden mint, common mint, lamb mint and mackerel mint, [5] [6] is native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east. [7] It is naturalized in many other temperate parts of the world, including northern and southern Africa, North America, and ...
The double-lined mackerel has an elongated and slightly compressed body covered with small flakes with a relatively small mouth and large eyes. The body color is dark blue on the back, silvery on the sides, silvery white on the belly. The dorsal fins are two, separated by a short space.