mackerel /ˈmækərəl/ noun. plural mackerel or mackerels.
(countable) A mackerel is a type of pelagic fish.
The term "mackerel" is derived from Old French and may have originally meant either "marked, spotted" or "pimp, procurer". The latter connection is not altogether clear, but mackerel spawn enthusiastically in shoals near the coast, and medieval ideas on animal procreation were creative.
Common names: The Spanish mackerel is also known as the spotted cybium, bay mackerel, or spotted mackerel. Distribution: These fish are found along the Atlantic coast of the United States as well as the Gulf of Mexico.
noun, plural (especially collectively) mack·er·el, (especially referring to two or more kinds or species) mack·er·els. a food fish, Scomber scombrus, of the North Atlantic, having wavy cross markings on the back. Spanish mackerel. any of various similar fishes, as the Atka mackerel.
Other local names: aguma-a, aloman, anduhao, anduhaw, ayumangan, bonglay, bulao-bulao, burao, buraw, guma-a, hasa-hasa, kapisnon.
AUSTRALIAN SARDINES are strong flavoured oily fish similar to Mackerel.
The migratory king mackerel is the largest of the different types of mackerel in America. It inhabits the waters along the Atlantic coast from Maine to Brazil and parts of the Bay of Bengal and the Indian Ocean.
The short mackerel or shortbodied mackerel (Rastrelliger brachysoma) is a species of mackerel in the family Scombridae. Its habitat is the shallow waters of Southeast Asia and Melanesia, feeding mainly on small zooplankton. It is of major importance to the fisheries industry. Short mackerel.
Mackerels are considered some of the most nutritious fishes. They're an excellent source of protein, vitamins B2, B3, B6, and B12, and vitamin D. Their flesh is also full of minerals like copper, selenium, and iodine. Some of these fishes also contain good amounts of iron and vitamin B1.
Mackerel has very similar levels of omega-3 as salmon, and its rich flavor is a great way to add a little variety to your diet. (Depending on the quality of the fish, it may even have more omega-3 fatty acids than a serving of Salmon.)
salm·on ˈsa-mən. plural salmon also salmons.
trout /ˈtraʊt/ noun. plural trout also trouts.
True mackerel belong to the Scombrini tribe, especially the genera Scomber and Rastrelliger. Meanwhile, sardines are from the Clupeidae family, but they come from several genera, including Sardina, Dussumieria, Escualosa, Sardinops, and Sardinella. Mackerel and sardines do not overlap in terms of their genera.
Mackerel. Atlantic and Atka mackerel from Alaska are high in inflammation-fighting omega-3s and low in mercury, but not all mackerel get a thumbs-up. King mackerel, from the Western Atlantic and Gulf of Mexico, has a high mercury content. Zumpano suggests limiting Spanish mackerel as well due to mercury concerns.
King mackerel are a coastal pelagic species, meaning they live in the open waters near the coast. They live in water 115 to almost 600 feet deep. They prefer warm waters and seldom enter waters below 68° F. King mackerel migrate with seasonal changes in water temperature and with changes in food availability.
In Australia, blue mackerel are found mainly in southern, temperate and subtropical waters between southern Queensland and Western Australia. Blue mackerel are also found throughout the Pacific Ocean, Northern Indian Ocean and Red Sea.
The most common fish and chips fish after basa in Australia is New Zealand hoki. More hoki is caught in New Zealand each year than Australia's total annual fish catchment. “Hoki can be a good fish, though,” said Hodges. “It's absolutely great eating for fish and chips.”
Can you eat mackerel when you're pregnant? Yes, but as it's an oily fish, remember to limit intake to two portions per week3.
Various larger fish (such as sharks and tunas), marine mammals, and seabirds eat Pacific mackerel. Pacific mackerel school as a defense against predators.
While herring and mackerel are both oily fish with similar nutritional profiles, there are some key differences in flavor and texture. Herring has a more pronounced oily flavor and a softer texture than mackerel.
In Western Australia, they're found from Cape Leeuwin northwards to the Northern Territory border. They are offshore, pelagic (surface-dwelling) fish and live around offshore and coastal reefs. Research suggests the mackerel in WA's northern waters don't move more than 100 kilometres along the coast.