Today we will explore in depth one of the most fascinating and widely known fish in the world: the mackerel. This fish not only stands out for its characteristics physical and behavioural, but also for its nutritional value, its importance in sustainable fishing and its versatility in the kitchen. Throughout this article, we will delve into everything you need to know about this species, covering biological, nutritional, ecological and gastronomic aspects.
What is mackerel?
Mackerel, scientifically known as Scomber Discombrus, belongs to the Scombridae family. This fish, also called mackerel, horse mackerel, sardine In different regions, it is a blue fish that lives in salt waters and is found mainly in the Atlantic Ocean and the Mediterranean Sea. Its historical and cultural relevance is undeniable, as it has been fished since ancient times due to its meat. juicy and excellent taste.
The body of the mackerel is elongated, hydrodynamic and fusiform, designed for speed. It is covered with small scales, and its coloration is greenish blue on the back with wavy black lines and a pearly white belly. This design not only makes it beautiful, but is also part of its camouflage and survival strategy in the ocean.
Main characteristics of mackerel
Mackerel is a medium-sized fish that generally measures between 25 and 45 centimeters, although some can reach the 60cm length. Its weight can reach up to 4,5 kilograms in large specimens, although most of the individuals caught weigh less than a kilogram.
- Body: Fusiform body, thin and perfectly adapted for swim at high speed.
- Fins: It has two separate dorsal fins, short pectoral fins and an anal fin followed by seven characteristic finlets.
- Coloration: Greenish blue back with undulating black bands, silvery white belly.
- Habitat: Mackerel is found mainly in the North Atlantic and Mediterranean, often in open, near-shore waters during spring.
An interesting feature of mackerel is its ability to survive at different depths of the ocean. During the coldest winter months, these fish take refuge at depths of up to 170 meters, where they barely feed. However, in spring and summer, they return to the surface forming large schools.
Behavior and eating habits
Mackerel is a fish gregarious, that is, they live and migrate in large schools. This behaviour not only provides them with safety from predators, but also makes it easier for them to feed. During warmer seasons, mackerel actively feed on plankton, eggs of other fish and small crustaceans. When they reach sexual maturity, they become predatory and consume smaller fish such as sardines and anchovies.
In addition, mackerel show a marked migratory behaviour. In spring, they return to warmer, near-shore waters to reproduce. Between May and July, females lay eggs 200,000 and 400,000 eggs in open waters, which hatch in a few days.
Curious fact: Mackerel larvae develop rapidly during their first few weeks of life, initially feeding on zooplankton before moving on to a broader diet.
Nutritional importance of mackerel
El nutritional value of mackerel makes it an essential food in a healthy diet. Being a blue fish, it is rich in omega-3 fatty acids, essential for cardiovascular and brain health. This fish is also an excellent source of proteins high quality, vitamins and minerals.
- Proteins: Contains approximately one 20% protein per 100 grams, making it ideal for muscle development and tissue repair.
- Vitamins: Especially rich in Group B vitamins (B12, B6) and fat-soluble vitamins such as A and D.
- Minerals: Contains large amounts of phosphorus, potassium, iron and selenium, essential for bodily functions such as bone health and electrolyte balance.
- Calories: It has a moderate caloric density that varies according to the season of capture and the fat content (approximately between 114 and 236 kcal per 100 grams).
According to research, regular consumption of mackerel can significantly reduce levels of LDL cholesterol and triglycerides, promoting a healthy cardiovascular system. In addition, its low content in mercury makes it suitable for all ages, although people with hyperuricemia or gout should consume it in moderation due to its content in purines.
Mackerel in gastronomy
Mackerel has a special place in the kitchen due to its versatile flavor and variety of forms in which it can be prepared. From its preserves in oil, pickled or natural, to fresh recipes prepared in the oven or on the grill, this fish offers multiple possibilities.
In Andalusia, canned mackerel has gained recognition as a Protected Geographical Indication (PGI)This seal guarantees the quality and origin of the preserves, a fundamental component of local food culture.
Among the most notable preparations, we find:
- Baked mackerel: Ideal to enjoy your texture y flavor natural, often accompanied by vegetables such as potatoes, tomatoes and peppers.
- Grilled mackerel: A quick and easy option that highlights its freshness.
- Mackerel escabeche: Perfect for those looking for a preparation with a acid touch and aromatic.
In addition, it is possible to use it in innovative recipes such as ceviches, tartares or sushi, as long as it is frozen beforehand to avoid risks such as anisakis.
Sustainable fishing and conservation
Mackerel is mainly caught using sustainable techniques such as hook and seine nets, ensuring healthy stocks. The European Union regulates catch quotas through the TAC (Total Allowable Catches) system, preventing overfishing and ensuring availability for future generations.
In this context, it is important to value both consumption responsible such as choosing certified products that come from sustainable fisheries. This not only protects marine ecosystems, but also promotes responsible local practices.
Mackerel stands out as a fascinating fish, both for its biological characteristics and for its impact on gastronomic culture and balanced nutrition. Its richness in nutrients, versatile flavour and sustainable fishing make it an ideal option to incorporate into our diet. From simple dishes to more complex preparations, mackerel remains a jewel of the sea that is worth rediscovering.