Mackerel (Scomber Scombrus)
The mackerel is an oily fish also known as sarda or mackerel. It is highly prized for its flavour and the consistency of its flesh. Like tuna and bonito, it belongs to the Scombridae family.
It is very abundant in the waters of the eastern Atlantic Ocean, from the British Isles to the coasts of North Africa, as well as in the western Atlantic, particularly off the coasts of the United States and Canada. It is also abundant in the waters of the Mediterranean and Black Seas. It can be found at depths of up to 250 metres. During the winter, it remains at the bottom of the sea without feeding. When the spring months arrive, it returns to the surface.
Scientific name: Scomber scombrus
Shape: Elongated, slender, hydrodynamic, fusiform body with very pointed muzzle, large eyes, wide mouth and strong jaw with small conical teeth.
Minimum size: 18 cm.
Colour: Its body is blue, while its fins and belly are grey with silvery tones. Its back is covered with thin black transverse lines.
Length and weight: It can measure up to 50 centimetres and weigh 3 kilos. However, it is most often around 30 centimetres long and weighs around 250-300 grams.
Catching season: March, April and May.
Catch area: FAO 27
Presentation formats:
- Block frozen in carton box 20 Kg.
- Frozen in block shrink-wrapped 13 Kg approx.
