makreel

Makreel, commonly known as mackerel in English, is a name given to several species of fast-swimming, oily fish in the family Scombridae. The label is most closely associated with the Atlantic mackerel (Scomber scombrus), but it also covers other related species such as those in the genus Scomberomorus. Makreel are elongated, streamlined fish that can reach about 40–60 cm in length in many commercial stocks; they exhibit bright, metallic coloration with a blue-green back and lighter sides, and often display faint wavy markings.

Habitat and range: Makreel inhabit temperate and subtropical seas, ranging across the North Atlantic and adjacent waters, the Mediterranean, and parts of the Pacific for other species. They are largely pelagic and form large schools near the surface, following plankton and baitfish.

Biology: They feed on small fish, crustaceans, and squid. They mature quickly and have high reproductive output, with eggs and larvae that are pelagic. Seasonal migrations align with feeding and spawning cycles.

Fisheries and human use: Makreel are among the most important pelagic fish in global markets. They are sold as fresh fillets, frozen products, smoked fish, and canned goods. Nutritionally, they are valued for high levels of omega-3 fatty acids and protein.

Conservation: Stock status varies by region and species; responsible management aims to maintain populations and ecosystem balance. Overfishing and bycatch concerns have led to regulatory measures in many areas.