Mackerels

Mackerel refers to several species of saltwater fish in the family Scombridae. The true mackerels belong to the genus Scomber, notably the Atlantic mackerel (Scomber scombrus). Other widely called mackerels include Spanish mackerel (Scomberomorus maculatus) and king mackerel (Scomberomorus cavalla). In common usage, some related fish such as horse mackerel (Trachurus trachurus) are also called mackerel, though they belong to a different genus.

Mackerels are typically streamlined, fast swimmers with compressed bodies. They usually have a blue-green to dark back, a silver belly, and, in many species, distinctive markings such as bars or spots along the sides. They are highly migratory and inhabit coastal and offshore waters in temperate to tropical seas.

Ecology and diet: Mackerels are predatory, feeding on smaller fish, squid, and crustaceans. They form schools, especially when young, and undertake seasonal migrations that bring them into continental shelf areas and near-surface waters in warmer months.

Commercial status and uses: Mackerel are commercially important worldwide. They are caught with purse seines, longlines, gillnets, and traps and are marketed as fresh fillets, frozen products, or canned. Nutritionally, mackerel are rich in omega-3 fatty acids and protein, but mercury levels vary by species and region, leading to advisories for certain populations.

Taxonomy and nomenclature: The term mackerel covers several species in Scombridae; while true mackerels are Scomber species, the broader usage includes other genera such as Scomberomorus. Conservation status varies by species and stock.