Makrell

Makrell is the common name used in Norwegian for several fish in the family Scombridae, most notably the Atlantic mackerel (Scomber scombrus). It is a migratory, pelagic species found in temperate waters of the North Atlantic, from the western coast of Europe to the eastern coasts of North America, including the North Sea and around the British Isles. Makrell supports important commercial fisheries and is widely consumed as fresh fish, canned, or smoked.

Makrell has an elongated, compressed body, typically reaching 40 to 50 cm, though individuals may be larger. The back is blue-green with wavy dark markings, and the belly is silvery. The flesh is oily and rich in omega-3 fatty acids, making it a popular ingredient in many cuisines.

In the wild, makrell forms large schools near the surface or in the upper water column, often following prey such as smaller fish, crustaceans, and cephalopods. Spawning occurs in warmer months along coastal zones and continental shelves; eggs are pelagic and hatch into free-swimming larvae after a short period.

Fisheries for makrell are substantial in many regions, employing methods such as purse seines and gillnets, as well as targeted lines for bycatch reduction. The fish is commonly marketed as fresh fillets, canned in oil or brine, or used in prepared products. In Nordic cuisine, makrell is frequently grilled or fried, and canning remains a major global product.

The term makrell is used in Norwegian and other Scandinavian languages, referring primarily to Scombridae species, with mackerel as the general English name.