Atlantic Mackerel
Scomber scombrus
Products (3)
| Product | Package | Origin |
|---|---|---|
| 400-600 | 20 kg | Norway |
| 500-600 | 20 kg | Norway |
| 600+ | 20 kg | Norway |
About Atlantic mackerel
The Atlantic mackerel (Scomber scombrus) is a pelagic, schooling marine fish found in the waters of the North Atlantic and adjacent seas. It has a streamlined, spindle-shaped body, a greenish-blue back with dark wavy stripes and a silvery belly. It is a fast, constantly migrating fish of the mackerel family, the same family as tuna and bonito.
Nutritional value
Mackerel is classed as an oily fish and is therefore one of the better sources of omega-3 fatty acids (EPA and DHA). It is rich in complete protein, vitamin B12 and vitamin D, as well as selenium and iodine.
Fishing seasonality
Mackerel is a seasonal fish whose fat content and flavour depend on the time of year. Feeding intensively on plankton and small fish over the summer, it builds up fat reserves, so it is usually at its oiliest and tastiest in late summer and autumn. After spawning, in early spring, the flesh is leaner. Owing to migration and seasonality, the size of mackerel and the catch area may vary with the time of year.
Culinary notes
The firm, rich-flavoured flesh of mackerel is ideal for hot and cold smoking, grilling, marinating, braising and canning. Thanks to its natural oil content, it stays juicy even under intensive heat treatment. Its pronounced fish flavour is nicely balanced by acidic accompaniments — lemon, vinegar or marinades. Mackerel is popular in home cooking as well as in the restaurant and processing industries.
