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Atlantic Mackerel

Scomber scombrus

Abundant in cold and temperate shelf areas, forms large schools near the surface. They overwinter in deeper waters but move closer to shore in spring when water temperatures range between 11° and 14°C. The species is traded fresh, frozen, smoked and canned. Eaten fried, broiled and baked. Two stocks in north-east Atlantic: North Sea (east) and British Isles (west). North Sea stock decreased dramatically in the 1960's because of direct overfishing. Recruitment has been poor and unstable. After spawning, the adult feed very actively moving around in small shoals. The South-West Mackerel Handline and Hastings Fleet Pelagic Fishery Mackerel, fisheries of this species have been certified by the MSC as well-managed and sustainable.

Main presence

  • FAO 21 | Atlantic, Northwest
  • FAO 27 | Atlantic, Northeast

Common names

  • Deutsch: Atlantische Makrele
  • Français: Maquereau
  • Nederlands: Makreel
  • Español: Caballa del Atlántico
  • Italiano: Maccarello

Size & Specifications

W/R H/G Fillets
grams grams grams  
100-150 100-200 50-80  
150-200 200-300 80-130  
200-400 300-500 130-170  
400-600 500-up 170-200  
300-500  
500-up  
600-up  
Process: Block IQF
Form: skin-less skin-on Butterfly
Fat content: 28-32% 24-28% 20-24% 16-18%
Oct-Nov Dec Jan-Feb Mar-Apr
Glaze: 0% 10% 20%
Packing - bulk: 5 10 22 kg
Packing - retail: 400 1.000 gr

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