Scomber Scomber gemeinsamen Mackarel Makrele ist ein allgemeiner Name angewendet auf eine Reihe von verschiedenen Fischarten, vor allem, aber nicht excl
7000 x 2520 px | 59,3 x 21,3 cm | 23,3 x 8,4 inches | 300dpi
Weitere Informationen:
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They occur in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers. Common features of mackerels are a slim, cylindrical shape (as opposed to the tunas which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins. The scales are extremely small, if present. The largest species called "mackerel" is the king mackerel (Scomberomorus cavalla) which can grow to 66 inches (1.68 m). A female mackerel lays about 1, 000, 000 eggs at a time. Shearwater, tuna, dolphins, whales, orca, seagulls, marlins, sharks, and humans may hunt mackerels. Mackerels are prized (and are highly harvested) for their meat, which is often very oily. They are known for their fighting ability, and are an important recreational and commercial fishery. The meat can spoil quickly, especially in the tropics, causing scombroid food poisoning - it must be eaten on the day of capture, unless cured. For this reason, mackerel is the only common salt-cured sushi. Mackerel fishery is well established in India, the species caught is usually Rastrelliger kanagurta.
