Mackerel Fish
Mackerel is a popular food fish that is eaten all over the world. It is high in omega-3 fatty acids as an oily fish. Mackerel flesh spoils quickly, particularly in the tropics, and can cause scombroid food poisoning. As a result, unless properly refrigerated or cured, it should be consumed on the day of capture.
Mackerel is frequently compared to tuna because they share many characteristics: both are large oily fish with a firm texture that are frequently packed in oil and canned. The two fish are members of the same Scombridae family, but mackerel are smaller and live for a shorter period of time. Mackerel has a richer but milder flavor than tuna and is more oily.
Mackerel is a type of marine fish that belongs to the Scombridae family, which includes over 30 different species of fish (such as tuna and bonito). Mackerel can be found in both the Atlantic and Pacific oceans. During the fall and winter, it can be found in deep waters, and during the spring, it can be found close to the shore. Mackerels are an essential part of the human diet. During the 1980s, high demand for mackerels resulted in a drastic decrease in the number of remaining fish in the ocean. Until 2001, when the population of mackerels returned to its original size, the size of the catch and fishing locations for both commercial and recreational fishing were regulated by law.
Interesting Mackerel Information:
Mackerels can grow to be 12 to 22 inches long and weigh 4 to 10 pounds.
The body of the mackerel is slender and cylindrical in shape. It has two dorsal fins that are widely separated and numerous finlets (small fins) on the dorsal and lateral sides of the body. The tail resembles a fork.
Mackerels have a dorsal side that is bluish green and a bottom side that is silver. The upper body is covered in 20 to 30 dark wavy stripes.
As a "schooling mark," dark wavy stripes on the upper part of the body are used. Each fish in the group can align itself with the rest of the school and adjust its swimming speed by looking at the vertical lines on the neighboring fish.
Mackerels have miniature scales that can only be seen under close inspection.
Mackerels are carnivorous fish (meat-eaters). Copepods, small fish, shrimp, and squids make up their diet.
Mackerels are nocturnal creatures (active during the day).
Mackerels swim in large schools that can span up to 20 miles.
Mackerels are extremely fast and agile swimmers. They have a swimming speed of 5.5 meters per second.
Mackerels have a plethora of natural enemies. Tunas, whales, dolphins, sea lions, sharks, tortoises, and pelicans eat mackerels frequently. Mackerel is a fatty fish. They are a good source of omega-3 fatty acids in the human diet.
During the spring, when mating season begins, mackerels migrate toward shallow water (near the shore).
Mackerels, like many other sea creatures, have external fertilization. Females release between 200 000 and 400 000 eggs into the water, where they merge with sperm cells released by males.
Because eggs contain oily drops, they float in water.
The incubation period lasts 4 to 6 days. Because eggs are on the menu of various sea creatures, only a small percentage of them will hatch.
At birth, larvae are tiny. In the first few days of life, they feed on the remaining yolk.
Larvae consume zooplankton in their later stages of development.
Larvae are 2 inch long and resemble miniature mackerels.
Mackerels have a long life. They can live in the wild for up to 25 years.