Mackerel

Mackerel is a common name for several species of pelagic, predatory fish in the family Scombridae. The term typically refers to true mackerels in the genus Scomber, especially the Atlantic mackerel (Scomber scombrus), and also to several members of the related genus Scomberomorus, such as Spanish mackerel (Scomberomorus maculatus) and king mackerel (Scomberomorus cavalla). These species share a streamlined body, metallic blue-green back, lighter undersides, and often distinctive wavy markings. They are generally found in temperate to tropical seas and form large schools in the upper water column.

Biology and ecology: Mackerel are fast, migratory, pelagic predators. They feed on smaller fish, squid, and crustaceans, and rely on schooling behavior for efficiency and protection. Reproduction varies by species but commonly occurs in warmer months with pelagic eggs and planktonic larvae. Adults undertake seasonal migrations to reach feeding and spawning areas, and they are an important prey for larger fish, seabirds, and marine mammals.

Fisheries and human use: Mackerel supports commercial and recreational fisheries worldwide. They are captured by purse seine nets, longlines, and traps, and are marketed fresh, frozen, or canned. Nutritionally, mackerel is valued for its high omega-3 fatty acid content and protein, though larger species may carry higher mercury levels. Conservation status varies by stock and region; sustainable management relies on quotas, seasonal closures, and catch limits.