Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus)

Population Structure of Atlantic Mackerel (Scomber scombrus)

Atlantic mackerel (Scomber scombrus) occurs on both sides of the north Atlantic and has traditionally been grouped into 5 spawning components, some of which were thought to be isolated natal homing stocks. Previous studies have provided no evidence for cross Atlantic migration and no or weak support for isolated spawning components within either side of the North Atlantic. We question the de-fa...

Migration and Fisheries of North East Atlantic Mackerel (Scomber scombrus) in Autumn and Winter

It has been suggested that observed spatial variation in mackerel fisheries, extending over several hundreds of kilometers, is reflective of climate-driven changes in mackerel migration patterns. Previous studies have been unable to clearly demonstrate this link. In this paper we demonstrate correlation between temperature and mackerel migration/distribution as proxied by mackerel catch data fr...

Diets and selective feeding by larvae of Atlantic mackerel Scomber scombrus on zooplankton *

This paper describes the diets of 201 larvae of Atlantic mackerel Scomber scombrus L. collected from Long Island Sound, New York (USA) during May-June 1982 and 1983. First-feeding larvae (3.5 mm in length) were phytophagous. The diets of larvae 4.5 mm were composed of the nauplii of Acartia hudsonica, Temora longicornis and Pseudocalanus sp. Larvae > 5 mm ate some copepodites of A. hudsonica an...

RANCIDITY DEVELOPMENT DURING MACKEREL (Scomber scombrus) FROZEN STORAGE: EFFECT OF CATCHING SEASON AND COMMERCIAL PRESENTATION

Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system.

The present study concerns Atlantic mackerel (Scomber scombrus) traded as a chilled product. The study was aimed to investigate the effect of including a mixture of organic acids (citric, ascorbic, and lactic) in the icing medium employed during the fish chilled storage. To this end and according to preliminary trials results, an aqueous solution including 0.050% (w/v) of each acid was employed...