| Description | The Atlantic mackerel (Scomber scombrus) is a species of mackerel native to the temperate waters of the Mediterranean Sea, the Black Sea, and the northern Atlantic Ocean, with its origin in Europe and North America. It is mostly eaten in countries such as Japan, Norway, and the United Kingdom. The culinary uses of Atlantic mackerel include baking, grilling, poaching, smoking, and broiling, often sold fresh, frozen, smoked, salted, filleted, or as steaks. The fish has a strong, rich, and pronounced flavor, with a soft, flaky, and moist texture, and a distinctive red outer meat and white inner meat. Atlantic mackerel is extremely high in oil content, vitamin B6, vitamin B12, selenium, niacin, and omega 3 fatty acids, providing numerous health benefits (PMID: 37233488, PMID: 7247074). The most notable chemical in Atlantic mackerel is omega 3 fatty acid. In addition to its culinary uses, Atlantic mackerel is also used as a source of fish oil, a dietary supplement. A peculiar mode of preparation is the removal of the outer dark meat for a milder flavor. |
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