Mackerel

NAME: Mackerel

LATIN NAME: Scomber scombrus

FISHING AREA: FAO27 North-Eastern part of the Atlantic Ocean, FAO34 Central-Eastern part of the Atlantic Ocean, FAO 21 North-West part of the Atlantic Ocean, FAO 37 Mediterranean Sea and Black Sea,

Mackerel is a species of migratory sea fish found in the Atlantic. It is one of the most important species caught industrially.

Mackerel meat is pearly white. It is an oily fish, rich in polyunsaturated omega-3 and omega-6 fatty acids, which have a beneficial effect on the circulatory system, but also accelerate metabolic processes and help the liver deal with accumulated toxins. An interesting fact is that smoked mackerel has twice the content of omega acids compared to salmon prepared in the same way. It is also distinguished by a high content of selenium, which has anti-cancer properties, which we cannot produce ourselves.

Mackerel is very popular in smoked form, but an equally interesting and tasty proposition is to serve it in the form of a grilled carcass.

On sale:

MACKEREL CARCASS

Size: 275-300, 375-425, 425-475, 200-400, 300-500, 400-600

Packing: block, Ca 20kg, A21

Production: marine

Origin: Netherlands, Norway, Iceland, Faroe Islands