. British sea fish : an illustrated handbook of the edible sea fishes of the British Isles. Fishes -- Food; Fishes -- Great Britain. No. 32. MACKEREL. Scomber scomber, Linnaeus. Usual extreme length :—20 inches, but the majority seldom attain more than 14 inches. Description : Body torpedo-shape ; two separate dorsal fins of moderate size, the second, together with the anal, followed by a series of five or six small finlets; caudal I'm deeply cleft, a small keel occurring on either side of its base. Coloration green or blue green above, shading rapidly away to silvery white with iridescent ref
. British sea fish : an illustrated handbook of the edible sea fishes of the British Isles. Fishes -- Food; Fishes -- Great Britain. No. 32. MACKEREL. Scomber scomber, Linnaeus. Usual extreme length :—20 inches, but the majority seldom attain more than 14 inches. Description : Body torpedo-shape ; two separate dorsal fins of moderate size, the second, together with the anal, followed by a series of five or six small finlets; caudal I'm deeply cleft, a small keel occurring on either side of its base. Coloration green or blue green above, shading rapidly away to silvery white with iridescent reflections; a number of vertical irregularly wavy bars of black across the back. The Mackerel spawns from May onward ; its food consists of the minute moving organisms of the sea (Plankton), larger free swimming crustaceans, etc., and young fishes. Range: — From the South of Scandinavia to Madeira and throughout the Mediterranean. In English waters the species occurs abundantly in the Channel, and up to the Norfolk coast. The Mackerel is a migratory fish, feeding at the surface during the summer months, and retiring to greater depths on the approach of winter. Remarks: -The summer drift fishery and the winter trawl fishery are subject to considerable fluctuation, but the Mackerel may, neverthe- less, be regarded as one of our most important food fishes. The flesh is liable to somewhat rapid deterioration, especially at the height of the summer season, and few people living in inland towns are able to appreciate the excellent dualities of the freshly-caught fish. The Mackerel lends itself well to a variety of methods of table -pre- paration, equally good results being obtained by baking, gridding, frying in fillets, or boiling. Marinated or pickled Mackerel, especially if vhite wine vinegar be used in preparation, forms an excellent dish. Despite its near affinity to the Tunny, the Mackerel does not appear to lend itself so well to the process of canning as do certain other pe
Size: 2690px × 929px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcollec, bookpublisherlondonsimpkinmarshallhamiltonkentcoltd
