Mackerels (Scomber spp)

Common name: Mackerels

Scientific name: Scomber spp

Seasonality: February April June and July

Biological and ecological features of the species: Its body is elongated and tapered with a pointed mouth and large eyes. It is bluish-grey in colour on the back, fading on the sides to the silvery-white belly. Vertical stripes are present starting from its back and going down its sides. The fins are grey-blue

Max length: 50 cm

Minimum conservation reference size: 18 cm

Fishing gear: Pelagic trawl

Nutritional qualities:  Mackerel is characterized by tasty and medium-fat content flesh, whose lipid content is subject to seasonal variations. This species is a good source of long-chain n-3 polyunsaturated fatty acids and of mineral elements, in particular selenium and phosphorus. Proteins are of high quality and digestibility.

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