Mackerel in tomato sauce

Fresh mackerel is always a mackerel in tomato sauce and grilling gives a deliciously charred quality. A star rating of 0 out of 5.

A star rating of 4 out of 5. Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. Escalivada is a punchy make-ahead Spanish dish of grilled peppers, aubergines and onions. A tin of fish in the cupboard can make an easy supper or lunch.

On this Wikipedia the language links are at the top of the page across from the article title. The Atlantic mackerel’s body is elongate, steel-blue marked with wavy black lines dorsally and silvery-white ventrally, its snout long and pointed. It possesses two spiny dorsal fins, which are spaced far apart, two pectoral fins, and small caudal and anal fins, also spaced far apart. 4-6 dorsal finlets and 5 anal finlets are typical among members of this species. The fish’s body tapers down its length, ending with a large tail fin. A highly commercial species, the Atlantic mackerel is sought after for its meat, which is strong in flavor and high in oil content and omega-3 fatty acids among other nutrients.

Nearly 1 million tonnes of Atlantic mackerel are caught each year globally, the bulk of which is sold fresh, frozen, smoked, or canned. The Atlantic mackerel was first described in 1758 by Swedish zoologist Carl Linnaeus in his 10th edition of Systema Naturae. In the eastern Atlantic Ocean there are three stocks differentiated by location and time at which spawning occurs, but studies have not found any distinct genetic differences between these populations. An 1835 illustration of the Atlantic mackerel. The Atlantic mackerel has an elongate, fusiform body with a long, pointed snout.

The eyes are large and covered by an adipose eyelid, while the teeth are small, sharp, and conical. Scales are also small, with the exceptions of those immediately posterior to the head and around the pectoral fins. The Atlantic mackerel’s native range in the western Atlantic extends from Labrador, Canada to Cape Lookout, North Carolina. Occasionally, fish will even enter harbors, and those that do are usually juveniles. In the fall and winter they move farther out and farther south to the warmer waters on the edge of the continental shelf. The Atlantic mackerel is an active, fast-moving fish that must keep in constant motion to bring in enough oxygen to survive. It swims using short movements of the rear of its body and the caudal fin.