Mackerel

From Free net encyclopedia

Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They occur in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers. The largest species called "mackerel" is the king mackerel (Scomberomorus cavalla) which can grow to 66 inches (168 cm). Common features of mackerels are a slim, cylindrical shape (as opposed to the tunas which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins. The scales are extremely small, if present. They are prized for their meat, often very oily (and are highly harvested) and fighting ability, and are an important recreational and commercial fishery. The meat can spoil quickly, especially in the tropics, causing scombroid food poisoning - it must be eaten on the day of capture, unless cured. For this reason, mackerel is the only fish traditionally sold on a Sunday in London, and is the only common salt-cured sushi.


Species whose common name includes "mackerel"

Family Scombridae


Family Trachuridae


Family Hexagrammidae


Family Gempylidae

Use as an adjective

"Mackerel" is also used as an adjective in the vernacular names of other animals or breeds thereof, often used to indicate types with a mackerel-like pattern of vertical stripes:

See also

A mackerel sky is a formation of altocumulus clouds.

Template:Cookbookde:Makrele es:Verdel fr:Maquereau io:Makrelo lt:Skumbrė nl:Makreel (dier) ja:サバ no:Makrell pl:Makrela pt:Carapau ru:Скумбрия sv:Makrill tr:Uskumru