|
|
|
|
 |
|
|
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 (1.68 m). 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. A female mackerel lays about 500,000 eggs at a
time.
Shearwater, tuna, dolphins, whales, orca, seagulls,
marlins, sharks, and humans may hunt mackerels.
Mackerels are prized (and are highly harvested) for
their meat, which is often very oily. They are known for
their 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
common salt-cured sushi. This fish is highly valued by
fisheries. Mackerel fishery is well established in
India, the species caught is usually Rastrelliger
kanagurta.
|
|
|
|
| |
|
