Atlantic mackerel
| Atlantic Mackerel | |
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| Species: | S. scombrus
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| Binomial name | |
| Scomber scombrus Linnaeus, 1758
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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). The North Sea stock decreased dramatically in the 1960s because of direct overfishing. Over fishing has also led to a worrying decrease in stocks in the west coast of Ireland.
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 B12. Atlantic mackerel is also very high in omega 3 (a class of fatty acids), 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 [citation needed].
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 and the United Kingdom, canned mackerel in tomato sauce is commonly used as sandwich filling.
Mackerel is an excellent source of Phosphatidylserine as it contains approximately 480 mg / 100grams by weight. Phosphatidylserine is an important brain food that can have positive effects on ADHD and Alzheimer patients.
References
- "Scomber scombrus". Integrated Taxonomic Information System. 18 April.
{{cite web}}: Check date values in:|date=and|year=/|date=mismatch (help) - Froese, Rainer; Pauly, Daniel (eds.) (2006). "Scomber scombrus" in FishBase. January 2006 version.
External links
- gma.org - atlantic mackerel information
- Blue Ocean Institute - Atlantic Mackerel fishing and conservation report