Banks with her can often be seen on the shelves of shops and supermarkets, as well as selling mackerel as a whole. The fish is excellent "goes" with potatoes and bread.
This fish is found in the Black Sea, where fishing for mackerel ordinary lovers can deliver a lot of pleasant emotions. Her back is greenish-blue with dark green pretty stripes, which gives a tiger color. Since ancient times, people saluted delicious fish with tender meat. Mackerel itself eats plankton, small fish.
Hare said that studying Atlantic mackerel provides an opportunity to understand the location of other fish in this changing climate. “I see a changing role in the scientific community,” Mr. Studying sea fish, he added. We need to make a more holistic view. We need to look at the physical environment. We need to look at the prey and predators of mackerel.
Only yesterday, it seems, mackerel was a fish to swallow without a fit of guilt, good for both your pump and the planet. Doctors recommended omega-3-rich oily flesh to prevent heart disease. Environmentalists and celebrity chefs trumpeted its environmental friendliness. The robust superfood was also cheap and tasty - and made up the most valuable catch of Scotland.
On average, the length is especially up to 50cm, the weight approaches 300g. School fish, the number in the school can be more than a few thousand. Therefore, having met a fishy place, you can immediately pull out a dozen individuals for a simple fishing pole.
Special signs
The body of the fish is slender, slightly constricted from the sides, with a tiger color on the back, closer to the abdomen it brightens and below it is cream, there is a golden one. Most often, the fish swims in the water column, sometimes rising to the surface. Spawning occurs to the first months of spring in the waters of the Sea of Marmara. The females, having finished with spawning, return again to the Black Sea.
The fishermen know three groups of all mackerel by age. Young - chiruses, more matured, but still skinny - balamuta, overweight, fat, autumn, adult individuals - rocking. And especially the fish place where the shoal of mackerel hunts is easy to find for yourself - there is now and again visible with splashing and noise jumping fish.
Today, its sustainable image is at least destroyed, and its annual value of £ 205 million to British fishermen is under threat. The Marine Conservation Society has attributed this species to its “fish to eat” ethical list, because the catch is now “far in excess of what was scientifically recommended.”
In other words, the mackerel fishery of the northeast Atlantic has now joined three-quarters of the world's reserves, which are either declining or going beyond a sustainable level. In fact, the crisis has long been born - and, in retrospect, the participants in the fishing campaign seemed too optimistic. They did this because for some reason the mackerel was moving north. In these warm waters there are many of them, so the locals insist that they have every right to collect them.
Fish places
Domestic anglers perfectly know that if you move along the Black Sea coast to the west or north, you can find shoals of mackerel returning from spawning. It is only necessary to guess the time - the beginning of summer, and the bite can go well until the fall, and the peak falls on August days. However, do not forget about the rules governing the minimum size of an individual to be caught - 15 cm.
They can be put into effect by the summer, when new quotas should be established to import mackerel and fish meal to feed the salmon. Therefore, its decline in the “fish is” list - the Marine Environment Protection Society says that now it only needs to be consumed “occasionally” - for a long time.
The saga is just one episode in astonishing depletion of once-rich fisheries around our shores. Once the minister told me that the meetings in Brussels remind “Buffalo Bill and Wyatt Earp who argue over who should shoot the last buffalo.” To his credit, the government, headed by Mr. Benyon, tried to change that. But much remains to be done.
Atlantic mackerel (mackerel Eng.) Is widely distributed in the warm and temperate waters of the Atlantic Ocean. When fishing and processing usually distinguish the "northern" mackerel (scomber scombrus lat.) And "southern" mackerel (scomber colias lat.).
“Northern” mackerel is fatter than “southern”. It is common in the temperate waters of the North Atlantic. It reaches a length of 60 cm and a mass of about 1.6 kg. This fish is characterized by a clear dependence of the fat content in meat on the body length of the fish, the smallest fat content (6%) in smaller fish, and the largest (18%) in large fish of the same fishing period. In addition, seasonal variation in the fat content is observed: it is the most oily (27%) in August-December. The main foods are small fish and plankton. The meat of the "northern" mackerel is tender, tasty. Boiled and fried meat has a dry texture. It is an excellent raw material for the production of preserves, cold-smoked products and balyk, suspended fish, and canned food.
At the same time, the Marine Conservation Society proposes to use herring and sardines instead of mackerel; it also gives green light to be confused with the Celtic Sea, the rut from the North Sea and the outskirts of Dover from the English Channel. Sometimes only one fish can put you on top of the world. Nowhere is this ring more accurate than on a chain of tournaments with royal fish. In these competitions, each team is allowed to weigh only once on the day of the competition.
But the path to fame has been paved with more than positive thinking and good luck sprinkling. On this highly competitive trail, which ranges from Carolina to Florida Keys to the coast of Texas, one hundredth of a pound can separate the championship team and the losing first place. Emotional commitment, intensive training, financial resources, teamwork, quality equipment and strong boat control skills — as well as several secret weapons — are the hallmarks of the most competitive teams.
"Southern" mackerel is spread along the west coast of Africa. The body length of the fish is 17-33 cm without a clear predominance of any size group. For small fish is characterized by a more delicate texture. Mackerel makes vertical migrations: during the day it keeps in the bottom layers of water, and at night it rises to the surface. It lives in a layer of water from the surface to a depth of 300 m. It feeds on zooplankton. Light creamy meat. The fat content of mackerel meat caught in the Moroccan region of Mauritania ranges from 3% (February-March) to 15% (August). The possibilities of using "southern" mackerel are great. Basically, it produces canned food and preserves, as well as smoked and felled.
In order to isolate the key factors in order to catch these tricky, sharp-toothed speedsters, we were able to try out some of the leading angler fishermen. Although opinions on many topics varied as widely as chili recipes at a fair in the district, we were able to overtake these 12 steps to fame.
Proper equipment of boats is considered one of the priorities among fishermen sergeants. Rigging should take into account a wide range of methods, including machine gun trolling, kite fishing, slow trolling, drifting or even tethered, any of which may be required, depending on the time of year or coastal region.
Atlantic mackerel
, mackerel (lat. Scomber scombrus) [I explain that the mackerel is NOT mackerel, they are "pulled up" to confuse two different fish !!] fish of the mackerel family of perciformes. The maximum body length is 60 cm, the average is 30 cm. The body is spindly. The scales are small. The back is blue-green, with many black, slightly curved stripes. There is no swimming bubble.Mackerel is endemic to the North Atlantic Ocean: along the east coast from Iceland to the Canary Islands, as well as in the Baltic (to the Gulf of Finland), the Northern, Mediterranean, Marmara, and Black Seas; along the west coast from Labrador to Cape Hatteras (North Carolina). Mackerel visits during the summer migrations were observed in the Barents and White Seas. In the largest quantities found in the North Sea from the English Channel to Skagerrak and off the south-west coast of Ireland.
Mackerel pelagic schooling thermophilic fish. It floats fast (up to 77 km / h). Flocks usually do not contain admixture of other fish (rarely with herring) and consist of individuals of the same size. Mackerel lives at a temperature of 820 ° C, which is why it is forced to make seasonal migrations along the coasts of America and Europe, as well as between the Marmara and Black Seas. These migrations have the character of feeding (food for mackerel is small fish and zooplankton).
Mackerel is a valuable commercial fish. Her meat is fat (up to 16.5% fat), rich in vitamin B12, without small bones, tender and tasty. Boiled and roasted meat acquires a somewhat dry texture.
Capturing live bait can also play a crucial role, so the deck of the boat must be odorless for cast mesh. Bulk living capacity helps provide the boat enough to fish all day. Finding king mackerel means having an arsenal of marine electronics to detect key structure spots, such as sunken ships and reefs, as well as bait schools.
In addition, the most successful teams have their boats, fully equipped with all the baits, rigs, leading material and the final solutions that they may need. This allows them to quickly adapt to any feeding pattern that they can find once in the fishing grounds.
Atlantic mackerel
Fishing season: July-August
Fishing Area: North-East Atlantic
View: 200-300, 300+, 450+
Spotted [African] mackerel (Scomber colias Gmelin)
Fishing season: year-round
Fishing Area: Central East Atlantic
View: 16+, 20+, 25+, c / g, b / g
When they ask me if I belong to raw foodists, I often and honestly answer that if raw foods mean eating cheese, then, of course, I am a real raw food eater!
Find the bait, and you will often find kings. According to Smith, talking to local anglers is also an important part of your homework, but you cannot always take your word for it. The only way to confirm this is needed, Smith advises. "Take the information you have and catch the spots to make sure that other anglers are telling you this is true."
According to almost all the best tournament anglers, such sardines, nilferin herring, mendaden, mullet and blue runners are preferable to dead baits. However, live bait is not always easy, so the same anglers also bring frozen baits, such as cigar minnows, ribbon fish and Spanish mackerel.