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Do you know mackerel?

Do you know mackerel?

Jan 05, 2021

Mackerel has a wide distribution, fast growth and high yield. Fish meat contains 21.4g and 7.4g fat per 100g. The meat is red and contains a lot of free histidine. It can be cooked and eaten, processed into canned food and pickled products. The liver can extract cod liver oil. Spawning most often occurs at water temperatures of 15° to 20°C. Spawn in several batches with 250 to 300 eggs per g of fish with the total number of eggs per female ranging from 100,000 to 400,000.

There are two common mackerels : Atlantic mackerel and Pacific mackerel.

Atlantic mackerel (Scomber scombrus) is an important food fish of the northern Atlantic and Mediterranean; its body is greenish-blue with dark bars and small if any scales. It is also the largest number of mackerel species in the United States. This mackerel is the same species as the mackerel caught in Norwegian and British waters. In the 1960s and early 1970s, the annual production of Scomber scombrus from Russia and Eastern European countries by catching factory ships in the northeastern United States exceeded 400,000 tons.

Pacific mackerel (Scomber japonicus), sometimes called chub mackerel, which is a small mackerel found nearly worldwide. Pacific mackerel is rich in resources. The fish is distributed in both the Atlantic and Pacific Oceans and can grow to about 3 kilograms per pieces, but the average commercial fish produced in the United States weighs about 1 kilogram. In the United States, the fish is more distributed from the Mexican border to California. Because the fish is so close to the water surface, fishermen usually catch them in boats equipped with dragnets.

However, due to overfishing, the number of mackerel spawning has dropped by 86% before 2000, and the number of fish that can survive and multiply is at the lowest level in history. So how to protect Marine resources has become one of the most important issues in the world.

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