Atlantic mackerel
| Atlantic Mackerel | |
|---|---|
 |
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Scientific classification  |
|
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Perciformes |
| Family: | Scombridae |
| Tribe: | Scombrini |
| Genus: | Scomber |
| Species: |
S. scombrus
|
| Binomial name | |
| Scomber scombrus |
|
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 10 species of the family 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 (52 and 57 °F).
It is found in the north-east Atlantic: North Sea (east) and British Isles (west). The North Sea stock decreased dramatically in the 1960s 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 around 47 cm (19 in). Most Atlantic mackerel are sexually mature by the age of three years.
Fisheries
As food
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 858 kJ (205 kcal) |
|
0 g
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14 g
|
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19 g
|
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| Vitamins | |
| Vitamin A equiv. |
(6%)
50 μg |
| Choline |
(13%)
65 mg |
| Vitamin D |
(107%)
643 IU |
| Minerals | |
| Calcium |
(1%)
12 mg |
| Iron |
(13%)
1.63 mg |
| Magnesium |
(21%)
76 mg |
| Phosphorus |
(31%)
217 mg |
| Potassium |
(7%)
314 mg |
| Zinc |
(7%)
0.63 mg |
| Other constituents | |
| Water | 64 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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Atlantic mackerel are sought after for food either cooked or as sashimi and consist mostly of red meat with a strong taste desirable to some consumers. The fish is extremely high in vitamin B12 as well as omega 3 (a class of fatty acids) and contains nearly twice as much of the latter per unit weight as salmon. Unlike the King and Spanish species, Northern Atlantic mackerel are very low in mercury, and can be eaten at least twice a week according to EPA guidelines.[1][2]
Mainly in Scandinavia and the United Kingdom, canned mackerel in tomato sauce, brine, or vegetable oil is sometimes eaten with salad or in sandwiches.
Mackerel is an excellent source of phosphatidylserine, as it contains about 480 mg / 100 grams by weight. Phosphatidylserine is under investigation to mitigate symptoms of ADHD and Alzheimer's disease.[by whom?]
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A smoked Atlantic mackerel
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Mackerel fillet in tomato sauce, a popular food in Scandinavia, Poland, and the UK
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Mackerel at a fish market
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Fish dish of Atlantic mackerel
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See also
References
- Lua error in package.lua at line 80: module 'strict' not found.
- Froese, Rainer and Pauly, Daniel, eds. (2006). "Scomber scombrus" in FishBase. January 2006 version.
- Atlantic mackerel NOAA FishWatch. Retrieved 11 November 2012.
External links
- gma.org - atlantic mackerel information
- Blue Ocean Institute - Atlantic Mackerel fishing and conservation report
- EDF Report on Mackerel - Atlantic Mackerel conservation and contamination report
- Taxoboxes with no color
- Articles with specifically marked weasel-worded phrases from January 2016
- Scomber
- Cold water fish
- Marine edible fish
- Fish of the Atlantic Ocean
- Fish of the Arctic Ocean
- Fish of the Mediterranean Sea
- Fish of the Black Sea
- Fish of Europe
- Marine fauna of North America
- Animals described in 1758
- Smoked fish
