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The delicious secret of mackerel: why is their meat praised as a delicacy of the sea?
In the marine food chain, mackerel occupies an irreplaceable position with its unique flavor and nutritional value. As more and more people pay attention to healthy eating, mackerel has gradually become a popular choice on the table due to its high oil and Omega-3 fatty acid properties. However, why is mackerel known as a delicacy of the ocean? This article takes an in-depth look at the biology, habits, and unique secrets of this fish’s delicious taste.
Biological characteristics
Mackerel (Scomber scombrus) has a streamlined body and a long pointed snout. Its back is steel blue with wavy black stripes, and its belly is silvery white. Not only is this color combination beautiful, it also helps with their camouflage in the marine environment. Adult mackerel are usually 30 centimeters long, but some individuals can reach 60 centimeters.
The mackerel's slender body and streamlined appearance allow it to swim in the water like a fish in water.
Habitat and distribution
Mackerel mainly inhabits temperate waters, from Labrador to North Carolina in North America, and in the eastern Atlantic from Iceland to Mauritania. This fish prefers water temperatures above 8°C and has seasonal migration behavior. It usually moves close to the coast in spring and summer, and migrates south to deeper and warmer waters in autumn and winter.
Food habits and ecology
Mackerel is a highly active fish that feeds primarily on plankton and small fish. They form large schools to hunt and engage in amazing cooperative behavior when catching plankton. The diet of these fishes consists mainly of copepods, especially Calanus finmarchicus.
Reproductive life history
Mackerel reproduction is oviparous, and female fish can lay up to 450,000 eggs every spring and summer. The eggs float in the water and hatch quickly under suitable water temperatures. The young fish gradually mature through several stages, usually reaching sexual maturity at the age of two years.
The life cycle of mackerel and its reproductive behavior show its important position in the marine ecosystem.
Business value
Mackerel is one of the major fish species caught globally. The average annual catch is close to one million tons, and it is widely used in various forms such as fresh, frozen, smoked or canned. Its meat is rich in oil and various nutrients, such as vitamins B6, B12 and selenium. In particular, the content of Omega-3 fatty acids is dominant among fish.
Mackerel is rated as a low-mercury fish, safe for frequent consumption, and suitable for a healthy diet.
Protect the current situation
Despite their commercial importance, mackerel currently have a status of "lowest concern" according to the International Union for Conservation of Nature's assessment, meaning their populations are relatively stable and they do not face an immediate risk of extinction. However, the impacts of climate change still need to be monitored.
Summary
Mackerel is irreplaceable in terms of its delicious taste, rich nutrition, and importance in marine ecosystems. Their meat is not only widely loved, but also shows the exquisite harmony in the natural circle. What is the secret of mackerel’s deliciousness that gives it a place on the dinner table? Will it continue to attract our curiosity?
