Mackerel
The mackerel ( Scomber scombrus ), blue mackerel or common mackerel is a Poisson téléostéen of open sea, appreciated for its flesh and being the subject of a industrial fishing.
Appearance
It is a fish with the tapering body. Its back is blue-green, streaked black lines, while the belly is of a silver plated white. Its two dorsal fins are relatively spaced, it has also vestiges of fins, called sights. Its tail is very indented. The adult subjects seldom exceed 50 cm, their intermediate size goes from 30 to 40 cm for a weight of 500 G to 1 kg.
Manners
The mackerel populates the majority of the seas, of which the Pacific Ocean, the Atlantique and the Mediterranean. It is a migrating fish which saw the summer in cool water before setting out again towards hotter water in autumn.
He lives in benches and nourishes primarily Zooplancton. However, for its period of reproduction, from March to July, it becomes predatory and drives out fish of small size like the Sardine S or the anchovy, as well as molluscs and small crustacean. Its principal predatory is the Dauphin S, the Thon S, and of course the men, who practice an industrial fishing of them.
In kitchen
The mackerel is a fish available almost all the year, abundant and cheap. Its flesh is fragile, it should quickly be consumed after the purchase. It belongs to fatty fish, like the Thon or the Saumon. Its content of greases varies however in an important way according to the period of the year, going from 120 to 180 kcal for 100 G.
He is cooked mainly roasted, for example in Barbecue, often accompanied by mustard. The Japan board consume also its believed flesh, in Sushi S for example. In Preserve, it is often glossy with the white wine, or the manner of sardines (with oil, tomato, etc).
Other vernacular names
-
Smoothing iron : of Calais to the the Vendée, small mackerel
- Launets with Granville
- Cavaille with Auray
- Berdaou in Arcachon
- Barrat in the Roussillon
- Aurion with Nice
- Corsica Tumbulottu in
For health
The grease of mackerel has the effect of having a strong content year essential fatty-acids, in Vitamine has (antioxydant) and in Vitamine B (B2, B3, B5, B6, B12) (neuro-protective). Of this fact the regular consumption of mackerel is recommended for its capacities to protect the heart by regularizing the cardiac rhythm and by cleaning the arteries, and for its action on the nervous system and the brain.
Other meanings
The term “mackerel” also indicates, in a familiar register of language, the procurers. This direction is explained by the fact why the mackerel (fish) accompanies the benches by young people Hareng S. Another explanation is that the procurers carried funereal clothing to white lines like the skin of mackerels.
" Maquereau" would be a term of old French coming from Latin " macula" and can be " radiata" , and which would indicate a reason in tasks laid out in bands. The name would have survived in the expression " currants with maquereaux" whose fruit is striped according to the meridian lines.
The name of fish would come from old French " maquerel" , in which one can also distinguish the trace of Latin " macula".
External bonds
See too
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