Scomber scombrus
| Atlantic Mackerel | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Perciformes |
| Family: | Scombridae |
| Tribe: | Scombrini |
| Genus: | Scomber |
| Species: | S. scombrus |
| Binomial name | |
|
Scomber scombrus Linnaeus, 1758 |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 858 kJ (205 kcal) |
|
0 g
|
|
|
14 g
|
|
|
19 g
|
|
| 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 |
|
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, Norwegian mackerel, Scottish 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.
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.
Mainly in Scandinavia and the United Kingdom, canned mackerel in tomato sauce, brine, or vegetable oil is sometimes eaten with salad or in sandwiches.
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Wikipedia