No. 32. MACKEREL. 



Scomber scomber, Linnaeus. 



Usual extreme length : 20 inches, but the majority seldom attain 

 more than 1 4 inches. 



Description : Body torpedo-shape ; two separate dorsal fins of 

 moderate size, the second, together with the anal, followed by 

 a series of five or six small finlets; caudal I'm deeply cleft, a 

 small keel occurring on either side of its base. Coloration green 

 or blue green above, shading rapidly away to silvery white with 

 iridescent reflections ; a number of vertical irregularly wavy 

 bars of black across the back. 



The Mackerel spawns from May onward ; its food consists 

 of the minute moving organisms of the sea (Plankton), larger 

 free swimming crustaceans, etc., and young fishes. 



Range: From the South of Scandinavia to Madeira and 

 throughout the Mediterranean. In English waters the species 

 occurs abundantly in the Channel, and up to the Norfolk coast. 

 The Mackerel is a migratory fish, feeding at the surface during 

 the summer months, and retiring to greater depths on the 

 approach of winter. 



Remarks: -The summer drift fishery and the winter trawl fishery 

 are subject to considerable fluctuation, but the Mackerel may, neverthe- 

 less, be regarded as one of our most important food fishes. The flesh 

 is liable to somewhat rapid deterioration, especially at the height of 

 the summer season, and few people living in inland towns are able to 

 appreciate the excellent dualities of the freshly-caught fish. 



The Mackerel lends itself well to a variety of methods of table -pre- 

 paration, equally good results being obtained by baking, gridding, frying 

 in fillets, or boiling. Marinated or pickled Mackerel, especially if 

 vhite wine vinegar be used in preparation, forms an excellent dish. 



Despite its near affinity to the Tunny, the Mackerel does not appear 

 to lend itself so well to the process of canning as do certain other pelagic 

 fishes, but a small industry of this character exists in this country: 

 during the slack season, moreover, the French Sardine manufacturers 

 pack a fair number of small fish in oil. In a salted or otherwise cured 

 condition the Mackerel forms the subject of a fairly extensive export 

 trade, about 100,000 cwts. having of late years been sent annually to the 

 United States of America. Of recent years smoked Mickerel have 

 gained .1 fair market in these islands. 



