Categories
Whole Round | Fish | Headed and Gutted | Fillets | Sustainable | Pelagic | Smoked | MSC approvedAtlantic Mackerel
Scomber scombrus
Abundant in cold and temperate shelf areas, 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. The species is traded fresh, frozen, smoked and canned. Eaten fried, broiled and baked. Two stocks in north-east Atlantic: North Sea (east) and British Isles (west). North Sea stock decreased dramatically in the 1960's because of direct overfishing. Recruitment has been poor and unstable. After spawning, the adult feed very actively moving around in small shoals. The South-West Mackerel Handline and Hastings Fleet Pelagic Fishery Mackerel, fisheries of this species have been certified by the MSC as well-managed and sustainable.
Main presence
- FAO 21 | Atlantic, Northwest
- FAO 27 | Atlantic, Northeast
Common names
- Deutsch: Atlantische Makrele
- Français: Maquereau
- Nederlands: Makreel
- Español: Caballa del Atlántico
- Italiano: Maccarello
Size & Specifications
| W/R | H/G | Fillets | |||
| grams | grams | grams | |||
| 100-150 | 100-200 | 50-80 | |||
| 150-200 | 200-300 | 80-130 | |||
| 200-400 | 300-500 | 130-170 | |||
| 400-600 | 500-up | 170-200 | |||
| 300-500 | |||||
| 500-up | |||||
| 600-up | |||||
| Process: | Block | IQF | |||
| Form: | skin-less | skin-on | Butterfly | ||
| Fat content: | 28-32% | 24-28% | 20-24% | 16-18% | |
| Oct-Nov | Dec | Jan-Feb | Mar-Apr | ||
| Glaze: | 0% | 10% | 20% | ||
| Packing - bulk: | 5 | 10 | 22 | kg | |
| Packing - retail: | 400 | 1.000 | gr |
