Mackerel fish is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.

Mackerel species typically have vertical stripes on their backs and deeply forked tails. Many are restricted in their distribution ranges and live in separate populations or fish stocks based on geography. Some stocks migrate in large schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. After spawning they return the way they came in smaller schools to suitable feeding grounds, often near an area of upwelling. From there they may move offshore into deeper waters and spend the winter in relative inactivity. Other stocks migrate across oceans.

Mackerel is actually a term that is used for different species of fish that belong to the Scombridae family, including Cero, Atlantic, King, and Spanish mackerel. This deepwater fish is also known as lacento or maccarello. Mackerel can be found in the Pacific, Atlantic, and Mediterranean oceans. Although, they are deep water fish but some of them like Spanish mackerel can be found near the bays as well. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. This oily fish can be found in different varieties such as Atlantic mackerel (Boston mackerel), Spanish mackerel, King mackerel (kingfish or cavalla), Cero mackerel (Cerro or painted mackerel), Pacific mackerel (American, blue or chub mackerel), Pacific Jack mackerel (horse mackerel) and Wahoo (ono).

Mackerel is a slim fish with a cylindrical shape and it has a strong flavor. The slim torpedo-shaped fish is found in deep temperate and tropical waters. These fish are iridescent blue-green above with a silvery underbelly and twenty to thirty near vertical wavy black stripes running across their upper body. It has two widely separated dorsal fins and numerous finlets (small fins) on the dorsal and lateral sides of the body. The tail is shaped like a fork. The mackerel is known for its oil meat and slim shape. Many of the mackerel’s health benefits are derived from its oily meat which contains lots of omega-3 fats.

Mackerel is known as a very healthy fish and regular consumption is very good for overall health. It is famous for the heart health benefits it provides and also, known for making the blood clean and fresh. One should buy mackerel that is firm and bright, gills should be clean and the skin moist with shiny scales. Ideally, this fish should be eaten within a couple of days because its skin disintegrates quickly. Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, particularly in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

Color

The upper surface of Mackerel fish is dark steely to greenish blue, often almost blue-black on the head. The body is striped with 23 to 33 (usually 27 to 30) dark transverse bands that run down in an irregular wavy course nearly to the mid-level of the body, below which there is a narrow dark streak running along each side from pectoral to tail fin. The pectorals are black or dusky at the base, the dorsal and caudal are gray or dusky. The jaws and gill covers are silvery. The lower parts of the sides are white with silvery, coppery, or brassy reflections and iridescence; the belly is silvery white. But the iridescent colors fade so rapidly after death that a dead fish gives little idea of the brilliance of a living one.

Size

Most of the grown fish are between 14 and 18 inches long; a few reach a length close to 22 inches. Fourteen-inch fish weigh about 1 pound in the spring and about 1¼ pounds in the fall when they are fat; 18-inch fish weigh about 2 to 2½ pounds; a 22-inch mackerel will likely weigh 4 pounds. An unusually large mackerel is taken occasionally; in 1925, for example, the schooner Henrietta brought in one weighing 7½ pounds.

Types of Mackerel Fish

Different varieties of Mackerel fish are mentioned below

1. Atlantic horse mackerel

The Atlantic horse mackerel is a species of jack mackerel in the family Carangidae. It gets its common name from the legend that other smaller species of fish could ride on its back over great distances. Other common names include European horse mackerel (in the U.S.), common scad, scad, and saurel.

2. Wahoo Mackerel

Wahoo is a scombrid fish found worldwide in tropical and subtropical seas. It is best known to sports fishermen, as its speed and high-quality flesh make it a prize game fish. In Hawaii, the wahoo is known as ono. Many Hispanic areas of the Caribbean and Central America refer to this fish as peto.

3. King mackerel

The king mackerel or kingfish is a migratory species of mackerel of the western Atlantic Ocean and Gulf of Mexico. It is an important species to both the commercial and recreational fishing industries.

4. Cero or Painted mackerel

The cero, also known as the pintado, kingfish, cero mackerel, or painted mackerel, is a ray-finned bony fish in the family Scombridae, better known as the mackerel family. More specifically, this fish is a member of the tribe Scomberomorini, the Spanish mackerels, and is the type species of the genus Scomberomorus. It is similar in appearance and coloration to the Atlantic Spanish mackerel, except the cero has a longitudinal stripe in addition to the spots of the Atlantic Spanish mackerel

5. Atlantic mackerel

The Atlantic mackerel is a pelagic schooling species of mackerel found on both sides of the North Atlantic Ocean. The species is also called Boston mackerel, Norwegian mackerel, Scottish mackerel, or just mackerel.

6. Blue or chub mackerel

The blue mackerel, Japanese mackerel, Pacific mackerel, slimy mackerel, or spotted chub mackerel is a fish of the family Scombridae, found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in the eastern Pacific (Hawaii and Socorro Island, Mexico), and the Indo-West Pacific: the Red Sea, the Persian Gulf, the Gulf of Oman and the Gulf of Aden, in surface waters down to 200 m (660 ft.). Its length is between 30 and 65 cm (12 and 25.5 in) and weighs a little over 1 kilogram (2.2 lb.).

7. Spanish mackerel

Scomberomorini is a tribe of ray-finned saltwater bony fishes that are commonly known as the Spanish mackerels or seerfishes. This tribe is a subset of the mackerel family (Scombridae) – a family that it shares with three sister tribes, the tunas, mackerels, and bonitos, and the butterfly kingfish. Scomberomorini comprises 21 species across three genera.

8. Pacific Jack mackerel

The Pacific jack mackerel (also known as the Californian jack mackerel or simply jack mackerel), is an abundant species of pelagic marine fish in the jack family, Carangidae. The species is distributed along the western coast of North America, ranging from Alaska in the north to the Gulf of California in the south, inhabiting both offshore and onshore environments. The Pacific jack mackerel is a moderately large fish, growing to a maximum recorded length of 81 cm, although commonly seen below 55 cm.

9. Chub mackerel

The chub mackerel, Pacific mackerel, or Pacific chub mackerel is a mackerel that closely resembles the Atlantic chub mackerel.

10. Indian mackerel

The Indian mackerel is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine.

11. Pacific sierra

The Pacific sierra has also known as the Mexican sierra, is a ray-finned bony fish in the family Scombridae, better known as the mackerel family. More specifically, this fish is a member of the tribe Scomberomorini, the Spanish mackerels.

12. Short mackerel

The short mackerel or short-bodied mackerel is a species of mackerel in the family Scombridae. Its habitat is the shallow waters of Southeast Asia and Melanesia, feeding mainly on small zooplankton. It is of major importance in the fisheries industry.

13. Spotted mackerel

The Australian spotted mackerel is a species of fish in the family Scombridae. Common fork length ranges between 50 to 80 cm. Specimens have been recorded at up to 104 cm in length and weighing up to 10.2 kg. It is found in the western Pacific, along the northern coast of Australia, from the Abrolhos Islands region of Western Australia to Coffs Harbour and Kempsey in central New South Wales.

Proximity	Amount	% DV
Water	46.88 g	N/D
Energy	231 Kcal	N/D
Energy	964 kJ	N/D
Protein	20.99 g	41.98%
Total Fat (lipid)	15.67 g	44.77%
Ash	1.35 g	N/D

Minerals	Amount	% DV
Calcium, Ca	13 mg	1.30%
Iron, Fe	1.38 mg	17.25%
Magnesium, Mg	85 mg	20.24%
Phosphorus, P	245 mg	35.00%
Potassium, K	353 mg	7.51%
Sodium, Na	73 mg	4.87%
Zinc, Zn	0.83 mg	7.55%
Copper, Cu	0.083 mg	9.22%
Manganese, Mn	0.018 mg	0.78%
Selenium, Se	45.4 µg	82.55%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.14 mg	11.67%
Vitamin B2 (Riboflavin)	0.363 mg	27.92%
Vitamin B3 (Niacin)	6.028 mg	37.68%
Vitamin B5 (Pantothenic acid)	0.871 mg	17.42%
Vitamin B6 (Pyridoxine)	0.405 mg	31.15%
Vitamin B9 (Folate)	2 µg	0.50%
Folate, food	2 µg	N/D
Folate, DEF	2 µg	N/D
Vitamin B-12 (Cobalamine)	16.72 µg	696.67%
Vitamin C (Ascorbic acid)	0.4 mg	0.44%
Fat-soluble Vitamins
Vitamin A, RAE	48 µg	6.86%
Vitamin A, IU	158 IU	N/D
Retinol	48 µg	N/D

Lipids	Amount	% DV
Fatty acids, total saturated	3.675 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	0.521 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	1.21 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.225 g	N/D
Fatty acids, total monounsaturated	6.165 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	0.47 g	N/D
Oleic acid 18:1 (octadecenoic acid)	1.058 g	N/D
Gadoleic acid 20:1 (eicosenoic acid)	1.406 g	N/D
Erucic acid 22:1 (docosenoic acid)	2.198 g	N/D
Fatty acids, total polyunsaturated	3.784 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.129 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.099 g	N/D
Arachidonic acid 20:4 (Eicosatetraenoic acid)	0.045 g	N/D
20:5 n-3 (EPA)	0.444 g	N/D
22:5 n-3 (DPA)	0.093 g	N/D
22:6 n-3 (DHA)	0.615 g	N/D
Cholesterol	66 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.235 g	53.41%
Threonine	0.92 g	52.27%
Isoleucine	0.967 g	57.83%
Leucine	1.705 g	46.13%
Lysine	1.927 g	57.63%
Methionine	0.621 g	N/D
Cystine	0.225 g	N/D
Phenylalanine	0.819 g	N/D
Tyrosine	0.708 g	N/D
Valine	1.081 g	51.18%
Arginine	1.256 g	N/D
Histidine	0.618 g	50.16%
Alanine	1.269 g	N/D
Aspartic acid	2.149 g	N/D
Glutamic acid	3.132 g	N/D
Glycine	1.008 g	N/D
Proline	0.742 g	N/D
Serine	0.856 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health benefits of Mackerel Fish

Mackerel commonly known as bangada in Hindi is one of the most extensively consumed fish varieties in India as well as throughout the world. Although bangada fry and curry are the most preferred options, health-conscious people can consume this fish in baked, steamed or grilled form. Packed with omega-3 fatty acids and a high amount of proteins, consuming this fish offers a wide range of health benefits. Here are a few of the reasons why you should start eating mackerel fish

1. Prevents heart disease

One of the most effective methods to prevent heart disease is to consume a diet containing good amounts of omega 3 fatty acids. Mackerel fish is not only rich in monounsaturated fatty acids and polyunsaturated fatty acids but also is also low in saturated fats. Hence frequent consumption of this fish helps to lower your risk of heart complications like stroke, atherosclerosis, heart attacks, and arrhythmia.

2. Lowers risk of diabetes

Mackerel consists of a good amount of healthy fats namely monounsaturated fatty acids (MUFA) which play a key role in the prevention, as well as control of blood sugar levels in diabetics. Consuming this fish on a regular basis not only controls blood sugar levels in the body, but it also lowers visceral fat, thus lowering your risk of diabetes.

3. Immunity

Mackerel strengthens the immune system. It supports the functions of organs that have been weakened by sickness. Omega-3 fatty acids act as an anti-inflammatory agent. They help in the management of arthritis. They also help to lower the risk of some cancers and heart disease. Coenzyme Q10 protects cells from damage that increases the risk of cancer. It also boosts the body’s capacity to fight infections. It is a great item to be included in the diet of convalescents and those undergoing various treatments

4. Controls blood pressure levels

In case you are a non-vegetarian by nature and suffer from hypertension, consume mackerel fish on a daily basis to keep your blood pressure levels within control. High levels of potassium present in this fish helps in maintaining normal blood pressure in addition to lowering the risk of health complications associated with the condition.

5. Reduces symptoms of rheumatoid arthritis

Mackerel consists of anti-inflammatory compounds which help in lowering the joint pain and stiffness of muscles in people suffering from rheumatoid arthritis. Including this fish in your diet while on medication is found to improve your condition by enhancing the efficacy of the drugs.

6. Help Prevent Cancer

Mackerel fish is rich in coenzyme Q10, antioxidants, and omega-3 fats. Coenzyme Q10 help get rid of cancerous agents attached to cells; antioxidants can help lower risks of cancer by eliminating free radicals in your body; omega-3 fats can help prevent breast, prostate, renal, and colon cancers. Apart from that mackerel fish is also rich in vitamin B12 and selenium that are helpful in treating cancers.

7. Lose weight

The content of omega 3 in the pufferfish is believed to help people lose weight. Research has shown that regular consumption of fish oil bloating combined with regular exercise can reduce abdominal fat expressively. It can also help regulate the body’s metabolism and can help reduce blood sugar in overweight people.

8. Lower Cholesterol

Fish oil found in mackerel helps lower your bad cholesterol particles and increase your good cholesterol levels. The fish oil works by preventing cholesterol from being absorbed in the intestine, which at the meantime can also help lower blood pressure.

9. Improves cognitive function

Research studies have proved that people consuming high levels of omega-3 fatty acids are at a lower risk of getting affected by depression. Therefore, by adding mackerel to your daily diet, this food not only aids in reducing mood swings common in individuals suffering from depression, but it also improves the activity of antidepressant medications. Mackerel is overloaded with DHA (Docosahexaenoic acid) and consuming this fish lowers your chances of suffering from Alzheimer’s disease and Parkinson’s disease.

10. Increases survival chance of bowel cancer patients

Mackerel is one of the very few natural sources containing good amounts of vitamin D that is known to up the survival chances of bowel cancer patients. Research studies have proved that cancer patients with high blood levels of vitamin D are more likely to survive the disease, in addition to improving their health condition.

How to Eat

• Mackerel can be baked, broiled, pan-fried, poached, and grilled.
• Mackerel cooks fast and easily. Marinating it in the refrigerator increases its flavor and taste.
• Mackerel can be used along with other combinations to add to its taste. One such combination is flaked smoked mackerel, apple and chive pate.

Traditional uses and benefits of Mackerel Fish

• Mackerel is known to make a person’s blood fresh by working as a blood purifier and thinner.
• It offers better functioning of the heart, thus preventing cardiovascular disease.
• It strengthens the immune system and provides support to the organs’ functioning which has become weak due to illness.
• It improves brain activity and increases memory capability.
• It works in reducing LDL and helps in lowering blood pressure.
• It is helpful in bringing relief during pain in arthrosis, arthritis, and Migraine.
• It works in regulating the hormone level and in bringing elasticity to the capillaries and blood vessels.
• It helps in eliminating cancer-causing agents in cells.

Other Facts

• Mackerels are carnivores (meat-eaters). Their diet consists of copepods, small fish, shrimps, and squids.
• They are diurnal animals (active during the day).
• They are fast and agile swimmers. They can swim at a speed of 5.5 meters per second.
• They have numerous natural enemies. Tunas, whales, dolphins, sea lions, sharks, tortoises, and pelicans often consume mackerels.
• It migrates toward the shallow water (close to the shore) during the spring when mating season starts.
• Mackerels have a long lifespan. They can survive up to 25 years in the wild.

Buying & Storage Tips

• The eyes of fresh mackerel appear bright and clear. The gills should be clean and the skin moist, with tightly adhering, shiny scales.
• Select mackerel that is stiff and does not bend by its head or tail.
• While purchasing mackerel fillets or steaks, select the ones with moist, translucent flesh.
• While storing mackerel, eliminate it from the packet and wash well under cold water. Pat with paper towels and place it on a cake rack, in a shallow pan filled with crushed ice. Cover with a foil and refrigerate in the coldest part.
• Wrap the mackerel well and store in the freezer for 2 months or deep-freeze it for 3 to 4 months.
• To melt the fish, wrap and place it in a pan, uncovered. Leave it in the refrigerator for 24 hours.

Cooking Tips

• To get a strong taste, marinate the mackerel with a citrus or vinegar marinade, for 15 to 30 minutes.
• To bake mackerel, place it in a greased baking dish. Brush with some oil or butter and season with salt and pepper. Bake in the oven for about 10 minutes, at 450 °F (230 °C), until evenly cooked.
• Mix together flour, crumbs, and cornmeal. Coat the mackerel fillets with this mixture and place them on the rack above the baking dish, 3 to 4 inches away from the element. Brush with melted butter or oil and broil for about 3 to 10 minutes, till the fish gets moist in the center.
• Combine mackerel with seasoned flour, crumbs, or cornmeal. Fry the fish in hot butter or oil. Cook on both sides until opaque and moist inside, say for about 4 to 8 minutes.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

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