#mackerels

At Last: The Atlantic Mackerel

The Atlantic mackerel, also known as the Boston mackerel, Norwegian mackerel, Scottish mackerel or common mackerel (Scomber scombrus) is a the type species of the mackerels. It resides throughout the Atlantic Ocean, particularly along the coasts of northern North America, northern Europe, and the Mediterranean, Black, and Baltic Seas. They generally prefer colder waters, and can be found between depths of 200 m (660 ft) and 1,000 m (3,300 ft).

Common mackerel are a migratory species; between April and July they are rarely farther than 48 km (30 mi) from the shoreline, when they spawn; the rest of the year father north and in deeper waters. Both males and females release their gametes into the water; females may release up to 450,000 eggs in a single spawning season. The eggs hatch within 4-7 days, depending on the water temperature-- warmer waters hatch eggs faster. Juveniles grow rapidly, and reach full maturity in 2 years. Adults may live up to 20 years in the wild.

Juveniles spend the day at greater depths, and swim up to the surface at night to feed, while adults are active throughout the day. S. scombrus typically travels in large schools-- up to several thousand individuals. They feed primarily on crustaceans such as copepods, krill, and shrimp. In turn, they are prey for a variety of animals including seabirds such as gannets, grey seals, dogfish, bluefin tuna, and sharks.

Conservation status: Atlantic mackerel are classified as Least Concern by the IUCN. The population is currently considered widespread and stable. However, the IUCN and many oceanic institutes counsel close monitoring, due to the species' widespread popularity for commercial fishing and the warming of its waters as part of climate change.

Photos

Oceana Canada

JC Shou

These Lime, Ginger and Cilantro Grilled Mackerels, beautifully charred over red embers, make a simple yet tasty dinner, which immediately evokes long Summer nights by the sea. Give yourselves a little holiday tonight; you deserve it! Happy Monday!

Ingredients (serves 2):

1/2 onion

4 sprigs Garden Cilantro 

1 thumb-sized piece fresh ginger

1 teaspoon fleur de sel or sea salt flakes

1/2  teaspoon freshly cracked black pepper

2 tablespoons olive oil

2 beautiful mackerels, gutted, scaled and cleaned (ask your fishmonger to do it)

1 lime

Peel and finely chop onion and Cilantro, and combine into a bowl.

Peel the ginger, and grate into the bowl.

Add fleur de sel, black pepper and olive oil, and mix until well-blended. 

Pat sea bass dry with paper towel, and stuff both fish with ¾ of the herb and onion mixture. Tie fish with kitchen twine and rub both sides of the two sea bass with remaining marinade. Place in the refrigerator, and allow to marinate, at least one hour.

Prepare barbecue: half an hour before grilling, arrange a layer of coals in the barbecue. Top with a few small branches of wood (applewood gives good taste), and light.

Wait for the flames to die down, and place the fish on the grill over the red embers. Grill sea bass, about 5 to 6 minutes on each side, until nicely charred.

Halve the lime. Remove mackerels from the barbecue, and thoroughly squeeze the juice of the lime all over both fish.

These fragrant Thyme and Wine Roasted Mackerels with Vegetables have a beautifully juicy and tasty flesh, and make a simple yet delicious Summer dinner. Happy Friday!

Ingredients (serves 4):

2 medium potatoes

3 large carrots

1 large courgette, rinsed

1 bell pepper, rinsed

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

6 fresh lemon thyme sprigs

green part of a Spring onion

2 tablespoons olive oil

4 beautiful mackerels, scaled and gutted

salt and freshly cracked black pepper

1 lemon

2 tablespoons olive oil

1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay)

Preheat oven to 200°C/395°F.

Peel potatoes and carrots. Dice potatoes, slice carrots and courgette. Halve, seed and slice bell pepper. Combine potatoes, carrots, courgette and bell pepper in a large roasting dish. Season with coarse sea salt and black pepper.

Finely chop lemon thyme and green part of the Spring onion. Add half of the thyme and Spring onion to the vegetables, drizzle generously with olive oil and toss to combine and coat in herbs and oil; set aside.

Season mackerels with salt and black pepper. Place mackerels on top of the vegetables, and generously grate the zest of the lemon over them. Sprinkle evenly with remaining chopped lemon thyme and green part of the Spring onion. Drizzle fish with olive oil, and rub them with the herbs, lemon zest and oil.

Thoroughly squeeze in the juice of the lemon, and pour Sauvignon Blanc at the bottom of the dish.

Place in the middle of the hot oven, and roast, at 200°C/395°F, about 40 minutes.