Mackerel: what kind of fish. Mackerel (Atlantic mackerel) Fish similar in taste to mackerel

(mackerel, bonito, tuna, mackerel, bonito)

The name “mackerel” is associated with the open ocean, yachts, and “mackerel” with blocks of frozen fish, in best case scenario- with smoked fish. In fact, mackerel is the name for mackerel adopted in English-speaking countries. Its relatives are tuna and bonito.

Previously, many ichthyologists believed that mackerel, bonito and tuna should be considered separately. Indeed, what can a thirty-centimeter mackerel and tuna, whose length exceeds four and a half meters, have in common? But between small mackerels and huge tunas, you can place species in a continuous row mackerel fish, occupying an intermediate position in size and lifestyle. Therefore, all these fish are combined into one mackerel family Scombridae. The family turns out to be large, it includes 51 species of fish, most of which are of great commercial importance. The appearance of all mackerels indicates that they are fast swimmers.

For ease of consideration and preparation, we will divide all mackerels available to Israelis into three groups: not very large, shorter than 1 meter, from one to 2-3 meters - bonito (these are bonito, king mackerel and small tuna), and very large, longer than 3 meters - big tuna.

Mackerel is a very beautiful schooling fish, with a spindle-shaped body, a thin, strong caudal peduncle and a powerful crescent-shaped tail. Rarely grows to 60 cm. It is characterized by high but variable numbers and occupies an important place in coastal and ocean fisheries. Mackerel feeds on plankton and small fish and lives up to 17-18 years. It lives at a temperature of 8-20°C, swims quickly (up to 100 km/h in a throw) and makes long migrations.

In Israel this fish is called mackerel, and in ichthyological Hebrew it is called “kolias”. There are two types of mackerel caught in our country, you just need to know where to fish. Atlantic mackerel - Scomber scombrus can be found in the Mediterranean Sea. It is one of the most common species in the North Atlantic. Found off the coast North America from Labrador to Cape Hatteras, off the coast of Europe - from the Canary Islands to Iceland and Norway, as well as in the open ocean and in the seas: Baltic, Northern, Norwegian, Barents, Marmara and Black. Israeli fishermen in the Mediterranean caught more than 3 tons of mackerel in 2004.

And in Eilat you can try to catch Australian or spotted mackerel S. australasicus . She lives in the western part Pacific Ocean(from China and Japan in the north to the Hawaiian Islands in the south), off the coast of Australia and New Zealand, in the northern part Indian Ocean(Red Sea, Gulf of Aden and Oman). There is also Japanese or Oriental mackerel - S. japonicus , it also lives in the Pacific and Indian oceans, but does not swim to the Red Sea, and ends up in stores frozen. Atlantic mackerel grows up to 3.5 kg, Japanese - 3 kg, and Australian, which is found in the Red Sea, is the smallest, Weight Limit- 1 kg.

In spring, the fat content of mackerel is low, approximately 3%, and in autumn up to 30% of the body weight of the fish is fat. Therefore, autumn fatty mackerel - good source omega-3 fatty acids and vitamins D and B 12. This fish is good for smoking and grilling over coals. True, I don’t think that with the abundance of other fish in stores, it makes sense to boil or fry frozen mackerel - the smell is too strong. But I respect mackerel smoked cold or hot.

But here are two rather interesting recipes:

1. Mackerel casserole.

Cut fresh or frozen mackerel fillets (1 kg) into small pieces, add to the fish a small onion, a teaspoon of salt, a teaspoon of ground white pepper and a teaspoon of ground cumin, a small boiled potato and a tablespoon of starch. Grind all this in a blender. Fry over medium heat in a Teflon frying pan. Serve with boiled potatoes and carrots, green or cucumber salad with sweetish vinegar.

2. Mackerel with gin and grapefruit juice sauce.

2 small fresh mackerel,
1 large green grapefruit,
1 small sweet onion, finely chopped
gin,
2 teaspoons brown sugar,
50 g butter,
Orange juice,
starch.

For the marinade:
Squeeze the juice from the grapefruit, add an equal volume of gin to the resulting juice and mix.
Place the fish in the marinade for a couple of hours. Remove the fish from the marinade and grill for 5-8 minutes on each side until the meat is opaque at the spine. At the same time, fry the onion in oil until golden brown. Add the marinade, sugar, spices, starch and orange juice to the onion and, reducing the heat, stir the sauce until thickened.
And for lovers of culinary experiments, here’s some advice: in order to soften the specific smell of this fish, Western sources recommend marinating mackerel in lime juice (the lemon is so bitter) or serving it with hot sour sauces - gooseberry or cranberry.

Just good tuna goes for grilling and steaks. The fact is that tuna muscles are very similar to meat. Even raw fish when cut, it is blood-purple in color, like weathered beef or game. (). An unsophisticated person can easily mistake a fried tuna steak for a beef steak. Ideally, the carcass is cut right on the boat and frozen into portioned steaks, which you defrost in your kitchen. The peculiarities of frying are to avoid drying out the already dry meat. Overcooked tuna - tough and tasteless. When frying, tuna should be treated like meat, more precisely, a fillet when you want to fry it rare. Then the meat will be elastic, with a pleasant color and intense smell. Pieces of tuna must be thoroughly breaded so that the juice does not leak out. It is best to roll first in flour, and then in fine semolina - this is finer than breadcrumbs. Be sure to fry the steaks with plenty of onion and butter to essentially create a sauce. Tuna goes well with vegetables.

Yet most people are only familiar with tuna in canned form. Many people probably think that tuna floats in the ocean like neat cylinders of tin cans. In any case, these are the cheapest canned fish in our country, which does not make them any less tasty. You can eat the contents directly from the jar, or you can put it on a plate along with mashed potatoes from the bag and get lunch in 2 minutes. You can crush the tuna pate into a jar with a fork, spread the tuna pate on bread, toast or put it in pita, or you can make a salad by mixing tuna with anything.

And it turns out that tuna is a very elitist and very democratic fish at the same time. Its sport fishing is an expensive hobby, and the fishery provides a livelihood for many poor people. Tuna sushi, sashimi and steaks are exquisite and expensive dishes, and canned food is a common food for every day. It may well happen that while you are snacking on “tuna in butter” vodka in nature, someone is snacking on sake sushi made from the same fish that is in your canned food. And those parts of her carcass that were considered unsuitable for food for you and the unknown gentleman went to “whiskas-tuna” for your pussy.

But we will focus on an intermediate option and cook tuna fillet in Teriaki sauce.

For 1 serving you will need:

300 g tuna fillet,
1 small zucchini,
3-4 tbsp. spoons of teriyaki sauce,
1 lemon,
spices.

Method of preparation.

Marinate tuna fillet in teriyaki sauce for 1 hour.
Cut the zucchini into thin slices and simmer in boiling salted water for 3-4 minutes.
Drain the water. Place the marinated tuna on the grill or frying pan and fry for 2-3 minutes on each side (it is customary to serve tuna not fully cooked).
Pepper, but do not add salt (the sauce is quite salty). Place zucchini mugs on a warmed plate and top with tuna fillets. You can pour the heated remaining teriyaki sauce over it.

Tuna salted at home is very good.

Quite often, Israeli stores sell pieces of tuna fillet with skin weighing 2-4 kg. They can be salted at home. The salting technology that I use is very simple, but long.

So, let's go to the store and look at the tuna. Please note that with approximately the same weight, fillet pieces can be long and thin, or short and thick.

We come home and look at what containers we have so that the whole piece fits in there and is covered with liquid. I use plastic boxes with sealed lids.

Again we go to the store and buy tuna of the appropriate size.

The first stage of salting is technical. At home, we wash off the crust of ice from it, without defrosting, place it in a selected container, fill it with tap water so that the piece is covered with liquid. Remove the fish and set it aside.

Add salt (~4 tablespoons per kilogram of fish) and sugar (1 tablespoon) to the water and stir until dissolved. (You can add dill, garlic and whatever you want to the brine, but I did not feel these additives in the finished fish. All this can be added in the second stage).

Place the fish in the brine, adding water if necessary to cover the piece. Close the lid and shake several times to distribute the brine evenly.

Place in the refrigerator for 2 days. Shake the container 2-3 times a day to speed up the exchange processes between fish and brine.

After two days, remove the fish from the brine and rinse very lightly running water and wrap it in a clean cloth (I use viscose napkins in rolls). We put all this in plastic bag(do not tie it tightly!) and return it to the refrigerator for 3-7 days. During this time, the salinity is leveled out throughout the entire thickness of the piece of fish.

We cut off from a piece of fillet as much as we plan to eat in the coming days, and put the rest in the same cloth in the freezer, but seal the plastic bag tightly so that the piece does not dry out.

We cut the piece that we plan to eat into thin slices. (And from the piece that we cut off in the freezer as needed, it’s very good to cut fish that is not completely defrosted; you get thin, neat pieces).

And we begin the second stage - the creative one. Preparing the filling from vegetable oil. DO NOT OLIVE because good olive oil will harden in the refrigerator. I use canola.

And here there is huge scope for imagination. You can create different sauces based on vegetable oil, adding garlic, dill, chili sauce, soy sauce, liquid smoke, wasabi, etc. You can do a little at first to see if it’s good

Place the pieces in the sauce so that each one is covered with it, and put it in the refrigerator for a day. Sometimes we shake it so that the sauce penetrates better into the fish.

That's all! This is how we gradually or quickly eat the entire frozen piece and go for a new one. Next time we will make the necessary adjustments to the first and second stages, because everyone has different pieces of fish and tastes.

Mackerel is a common fish that belongs to the mackerel family, and the name of which is often called mackerel, which is a mistake. The confusion occurs due to the relatedness of the species of these fish, however, they are completely different.

What kind of fish is mackerel?

Elongated body and massive jaws with large triangular teeth- These are the distinctive features of mackerel, slightly larger in size than mackerel. Most frequent places The habitats of this fish are rocky coasts and coral reefs warm seas.

The size of fish of the mackerel family, all of which are predatory without exception, varies from 60 cm to 4.5 meters.

The largest specimen of this species lives on the coasts of the Indian Ocean, in the western Pacific Ocean, and also in the Mediterranean Sea. striped mackerel, so named due to the strong break in the stripes in its color and light belly.

There are also Japanese mackerel a meter long, living in the waters of Northern China, Korea and Japan, and a 60-centimeter Indian mackerel, whose home is the coasts of Southeast and South Asia.

The main source of nutrients for this predator is plankton, coastal fish, eels, various shellfish, and so on.

Schools of mackerel usually do not contain admixtures of other fish.

Mackerel is the most valuable fish in fishing.

Habitats

It is impossible to meet this predatory fish far from the coast, since the main habitats for mackerel are pelagic zones. Schools of these fish are considered quite common near coral reefs and rocky shores, and estuaries and sheltered harbors are typical locations for young fish.

Mackerel bait

Most often, fishermen catch mackerel using any artificial bait, which you don’t even have to buy and are easy to make yourself, but, along with this, you have the opportunity to catch mackerel for just caught small fish. For example, for king mackerel, a true delicacy is garfish or, otherwise, needle fish, very often used as natural bait when fishing for mackerel.

You can catch garfish in coastal surface zones, since the main food of this fish are small crustaceans and fish. It must be remembered that for Bait for mackerel garfish must be small in size, no more than 30 centimeters, although there are needle fish up to one and a half meters long. Its powerful large jaw will help the garfish stay on the hook.

Some cut fish and shellfish are also suitable as natural bait.

Methods for catching mackerel

Very often, when fishing for mackerel, anglers use the “path” method, which works most effectively when the mackerel is feeding. At this time, a large dark, shaky stripe appears on the water, which is strikingly different from other areas of the surface.
Spinning can be an assistant in catching this predatory fish, which bites well on imitation wobblers and small curved feathered or featherless spoons. In this case, you will also need high rocky banks or a boat for fishing. A resisting mackerel caught on a hook tries to swim away to the side, strongly bending the spinning rod, so a good solution would be to use lures.
Fish are also caught from the shore using a float rod; this brings a large catch when large schools pass through.
They also catch mackerel using such familiar gear as a tyrant. You can use both classic “decorations” and fly baits here.

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:

. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

When is the best time to catch mackerel?

You can fish for mackerel from early spring until almost the onset of cold weather, that is, until the beginning of November. The fishing season for this predator is very long.

Coastal fishing lovers should choose spring time, the season for bringing fish into coastal schools for intensive and prolonged feeding. Knowing the migration periods of mackerel can greatly facilitate the fishing process.

Tackle for mackerel

Fishing for mackerel is not difficult, but requires additional preparation. Despite the fact that the equipment does not require any special wisdom, many anglers prefer to catch mackerel using the fly fishing method, thanks to which it is possible to throw the tackle far enough. A boat or yacht is perhaps the best for mackerel.

Anything shiny and eye-catching, such as sparkling foil and bright feathers, can serve as bait. All this serves as a magnet for casting a similar mackerel.

Before casting a fish suitable for such fishing, equipped with gear with several leashes, you need to know the exact depth in order to perform the cast correctly.

Fishing for mackerel does not require huge expenses.

You should remember the correct weight of the sinker (from 50 to 80 grams). After it sinks to the bottom, the fisherman can only reel in the fishing line, working the rod correctly.

If there is concern that the sinker may get stuck at the bottom, you should not lower it all the way. Working with the fishing rod and pulling the line should begin as soon as it is in the water. The process is not complicated, and the result will exceed all expectations.

Also you should not increase the number of leashes, four will be enough. Of course, the more hooks, the greater the catch, but the time to untangle them will also increase significantly. Greed is not a help at all in this matter.

Mackerel and mackerel: similarities and differences

In stores, mackerel and mackerel are often found side by side, sometimes even under the same name. Some claim that these fish are one and the same, others say the opposite. Even having entered the word “mackerel” into a Wikipedia search, we read that mackerel is the same as mackerel.

But if you take a serious approach to solving this issue, you can sooner or later stumble upon the conclusion that Mackerel and mackerel are fish of two completely different biological genera.

Frequently erroneous trade names have contributed to this confusion.

Since in English these fish are called the same, in stores you can now find both mackerel, called mackerel, and mackerel, which is called mackerel, and it happens that almost all fish of this family are sold under the name “mackerel”.

The word "Mackerel" is a general designation for the entire mackerel family, which includes many fish.

Differences between mackerel and mackerel

The size of the mackerel is much larger size mackerel, and its stigma is sharper.

The belly of the mackerel is pure white, since the stripes and spots from the back do not extend onto it, while the belly of the mackerel, gray or slightly yellow, may be striped or spotted, although this is not necessarily the case. Maybe this will help distinguish them on the shelves, but such a sign may turn out to be completely wrong. Because southern mackerel, for example, are completely spotted, making it difficult to properly identify.

The fatty and tasty meat of mackerel with a pleasant pink tint gives it great value in comparison with mackerel, the repulsive gray meat of which is quite dry and suitable mainly only for salads. But for people who suffer from rickets, as well as those suffering from memory loss, seizures and nerve problems, mackerel can be very useful. Its meat improves the functioning of the heart and blood vessels and slows down the aging of the body, and the protein contained in it is absorbed almost instantly.

By eating mackerel, you can boost your immunity, regulate hormonal problems and reduce the risk of diabetes. It, like other fish, should not be consumed if you are allergic to seafood, as well as with liver and kidney diseases. It is not recommended to eat this type of fish if there is an excess of selenium and problems with the gastrointestinal tract.

Until the fishing of young mackerel begins, they already hit the shelves. adult fish, large and well-fed, encouraging buyers to make the wrong choice in their favor. Fish salads are certainly not bad, but for barbecuing and salting you need to choose mackerel.

General biology of the mackerel family

Let's take a closer look common features fish of this family.

One of the characteristic distinguishing features is the bony ring around the eye. Also, to avoid turbulence during development high speed, and mackerel, tuna and mackerel are among the fastest (speed up to 70 km/h) in the world, these fish have a set of small fins from the second fin on the back to the tail and from it to the anus. Their body temperature, which can rise by several degrees, helps them travel huge distances at such speeds.

The enemies of these predatory fish are dolphins, fish-eating birds and humans.

Mackerel prefer to move in schools.

All the main life processes of young animals occur close to the shores. On average, mackerel live about 25 years.

So, let’s remember the differences between fish of the mackerel family:

Mackerel is larger than mackerel.
The stigma of mackerel is sharper than the stigma of mackerel.
The mackerel's belly is clean, without spots or stripes, unlike the striped-spotted belly of the mackerel. There are exceptions.
Mackerel meat is much fattier.

How long has it been since you had a really BIG CATCH?

When last time Have you caught dozens of HUGE pike/carp/bream?

We always want to get results from fishing - to catch not three perch, but ten kilogram pikes - what a catch! Each of us dreams of this, but not everyone can do it.

A good catch can be achieved (and we know this) thanks to good bait.

It can be prepared at home or bought in fishing stores. But stores are expensive, and to prepare bait at home, you need to spend a lot of time, and, to be fair, homemade bait does not always work well.

You know that disappointment when you buy bait or prepare it at home and only catch three or four bass?

So maybe it’s time to use a truly working product, the effectiveness of which has been proven both scientifically and in practice on the rivers and ponds of Russia?

It gives the same result that we cannot achieve on our own, especially since it is cheap, which distinguishes it from other means and there is no need to spend time on production - you order it, it’s delivered and you’re good to go!

Of course, it is better to try once than to hear a thousand times. Moreover, now is the season! This is a great bonus when ordering!

Find out more about the bait!

Many people believe that mackerel and mackerel are the same fish. Most sellers sincerely believe this, but this opinion is a common mistake.

How did the confusion arise?

Mackerel and mackerel are often confused due to the fact that English The word "Mackerel" refers to the entire mackerel family, which in addition to these two fish includes tuna, Atlantic bonito and wahoo.

Therefore, on the shelves you can find mackerel under the guise of mackerel and vice versa. Mackerel is not as highly valued for food as mackerel. But they are not so difficult to distinguish externally.

Main differences

One of the main differences between these fish is size. Mackerel is slightly larger than mackerel and has a more pointed head.

Next distinctive feature- this is their color. The mackerel's body is covered with dark spots and stripes, which in some species may also cover the gray or yellowish abdomen. The mackerel's back is crossed only by stripes that do not extend onto the silvery belly.

Appearance

Mackerel usually reaches a length of 30 centimeters; specimens up to 60 centimeters are less common. The body has a spindle-shaped shape. The back is blue-green with dark, slightly curved stripes, the sides and belly are white or silver.

There are about 9 species in the mackerel genus. The most common of them is king mackerel. She has an elongated body, large teeth and a powerful jaw.

This species lives in all warm seas. Its weight can exceed 4.5 kilograms. Mackerel is predatory fish and in natural environment habitat feeds on mollusks, sand eels and other small fish.

Taste properties

Mackerel meat is prized for its fat content and rich taste. Its meat is creamy-pink in color, while mackerel's is quite dry and has a less attractive gray tint.

What to choose and how to cook?

Mackerel meat is quite dry, so it is best used in fish salads.
Mackerel is best suited for grilling.

Excess fat flows out of the fish, and therefore no unpleasant aftertaste appears, as when frying in a regular frying pan.

Selecting fresh mackerel or mackerel is not that difficult. It is important that it meets the following criteria:

the carcass is shiny and moist, without spots;
a faint, slightly sweet smell emanates from her;
scales fit tightly to the skin;
the abdomen is not swollen;
gills pink;
the eyes are transparent and shiny.
If you press lightly on the carcass, the mark should immediately straighten out.

Mackerel dishes

Fried mackerel with potatoes in spicy sauce

Ingredients:

fillet - 4 pcs.;
small potatoes - 200-250 g;
broccoli - 1/3
ginger root - 5 g;
garlic - 2 cloves;
hot red pepper to taste;
vegetable oil;
pomegranate seeds (for decoration);
small cucumber - 1 pc.;
lime - 1/2;
grapefruit - 3 slices;
teriyaki sauce - 100-150 ml;
greens - 1 bunch;
salt to taste.

Cooking method:

Clean the fish, salt and fry.
Separate broccoli into florets and blanch.
Boil potatoes, cut into slices. Fry until golden brown, add broccoli, finely chopped ginger and chili pepper, and salt.
Heat teriyaki sauce.
Peel the cucumber and cut into cubes. Peel the lime and grapefruit, separate into slices and cut into cubes. Stir, add chopped herbs and salt.
Place potatoes and broccoli lengthwise on a plate. Place mackerel on top, pour teriyaki sauce over the fillet, add cucumber, lime and grapefruit. Top with herbs and pomegranate seeds.

How to catch more fish?

Every avid fisherman undoubtedly has his own secrets for successful fishing. Over the course of conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:

. Stimulates a strong appetite in fish, attracting it even in cold water. It's all to blame pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
Correct selection of gear. Read the appropriate manuals for your specific gear type on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Mackerel in apple sauce

Ingredients:

smoked mackerel 250 g each - 2 pcs.;
parsley, dill - 2 bunches;
butter - 1 tbsp. spoon;
tomatoes - 4 pcs.;
cream or sour cream - 150 g;
lemon juice - 1-2 teaspoons;
freshly grated horseradish - 1 tbsp. spoon;
green apple - 1 pc.;
ground white pepper, salt to taste.

Cooking method:

Chop the greens. Mix one teaspoon of herbs with oil, salt and pepper to taste. Stuff the tomatoes with this.
Place the fish on big piece food foil. Put the tomatoes there, wrap in foil and put in the oven for 15-20 minutes. Bake at 200 degrees.
Sauce: mix cream with lemon juice and horseradish. Add grated apple.

Korean fried mackerel

Ingredients:

mackerel - 800 gr.;
sugar - 1 teaspoon;
soy sauce - 2 teaspoons;
lime or lemon - 1 pc.;
red pepper - 1 teaspoon;
salt to taste;
flour for breading;
vegetable oil.

Cooking method:

Clean the fish from bones. Marinate the fish in the following mixture: salt, sugar, pepper, soy sauce and lime juice for 1.5-2.5 hours.
Fry in hot oil, rolled in flour.

Mackerel with tomatoes and cheese

Ingredients:

mackerel (medium) - 2 pcs.;
eggs - 2 pcs.;
cheese - 100 gr.;
tomatoes - 2 pcs.;
parsley (cilantro) - 1 bunch;
salt, black pepper - to taste;
vegetable oil;
flour.

Cooking method:

Cut the fish fillet into larger pieces. Season with salt and pepper to taste. Cut the cheese into slices.
Cut the tomatoes into circles.
Place a piece of cheese and tomato on each piece of fillet. Top with a second slice of fillet.
Dip first in beaten eggs, then in flour and fry on both sides. Place the finished dish on a plate and garnish with parsley.

Mackerel with lemon and dill

Ingredients:

mackerel - 2 large carcasses;
lemon - 1 large;
salt;
greens - 2 bunches;
black pepper;
vegetable oil.

Cooking method:

It is necessary to cut each carcass diagonally from one of the sides and insert small sprigs of dill into them. Stuff the fish with lemon cubes and whole sprigs of dill. Cover and refrigerate for half an hour.
Place the fish in a greased dish, pour in lemon juice, salt and pepper. Cover the pan with food foil, cutting it in several places. Bake the fish in the oven at 190 degrees for about 20 minutes.
Remove the foil from the pan, transfer the finished fish to a dish, and garnish with fresh herbs.

Mackerel baked with potatoes

Ingredients:

mackerel 0.5 kg;
new potatoes - 0.5 kg;
sour cream - 200 gr.;
flour - 1.5-2 tbsp. spoons;
ground crackers - 1 tbsp. spoon;
black pepper, salt to taste;
vegetable oil;
cilantro (parsley can be used) - 1 bunch.

Cooking method:

Boil the peeled potatoes. Salt the mackerel, roll in half the flour and fry on both sides over high heat.
Pour the remaining flour into the sour cream and add salt. Grease a baking dish with oil and pour in half the sour cream. Lay out the cooled potatoes and place the prepared fish on it. Pour the remaining sour cream on top and sprinkle with ground breadcrumbs.
Bake in the oven until golden brown at 180 degrees for about 40 minutes.

Fishing for mackerel and mackerel

Gear selection

Mackerel and mackerel are very unpretentious in terms of biting, so it is possible to use a huge number of different baits. The fish responds well to both live bait and cut fish or shellfish meat.

Fishermen with extensive experience often use “tyrants” - special gear that can be used to catch several fish at the same time.

Typically it consists of:

reeler;
main line and additional line;
carbines;
leashes;
sinkers;
hooks;
bait

The reel can be replaced with an ordinary fishing rod with a strong reel.

The fishing line usually chosen is nylon or nylon. It is better to use gear whose length is more than 50 meters. Its thickness will depend on how deep the reservoir is where you plan to fish.

For leashes, monofilament with a diameter of up to 0.3 mm is used, the length of which is 2.5 - 4.5 meters.

Hooks are selected depending on the size of the fish. Bright threads and feathers are tied to them as bait. It is recommended to combine colors so that they contrast with each other.

Fishing Features

Both mackerel and mackerel are mainly caught at sea. When schools of fish come close to the shore in the spring, the catch can be very worthy. For shore fishing, a regular float rod is suitable. In this case, it is best to fish with live bait. No bait is required for fishing. In addition, you can use the “tyrant” described above.

You need to hook immediately after the first bite, otherwise the fish will break loose and leave. When fishing, you need to be very attentive and careful, because the fish resists strongly. You also need to be careful with the tackle; it can easily get tangled due to the fact that the fish wriggles.

After studying this information, it will not be difficult to learn to distinguish between these two fish. And if you wish, you can not only cook deliciously, but also catch them yourself.

Now only mine bites!

I caught this pike using a bite activator. I’ve never caught one of these before, but now every time I bring back trophy specimens from fishing! The time has come for you to guarantee your catch!!!

Mackerel is a fish from the mackerel family. Mackerel is a predator and lives in the coastal marine zone. This fish is a commercial fish, so it can be found on the shelves of many fish stores. Mackerel gets into stores from the seas and oceans where it is caught.

Habitats

This fish is caught off the coast of Europe, America and Africa. The main number of mackerel found:

in the Atlantic Ocean;
in the North Sea;
off the coast of Norway.

The main living condition for this fish is the water temperature, which should be between +8 and +20 degrees. The fish overwinters at a depth of up to 200 meters, so the reservoir where this type of mackerel is common must be deep enough.

Chemical composition and benefits

Mackerel contains:

A considerable amount of fat.
A significant part of the protein.
Carbohydrates.
Microelements.
Vitamins.

If the fish was caught in winter time, then it can contain up to 30% fat. Protein in mackerel is at least 18 g per 100 g of product. The protein contained in this fish is very high quality and is absorbed several times faster compared to beef and even rabbit meat.

Despite its high fat content, mackerel is not considered a high-calorie product. On average, there are 200 kcal per 100 g of fish.

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading our other articles on the site.

The high value of the meat of this fish lies in its high content of unsaturated fatty acids. These substances have antioxidant properties.

Antioxidants protect living cell from destruction by free radicals. Otherwise, there is a risk of developing such a serious disease as oncology, so daily consumption of this fish as food significantly reduces the likelihood of this disease occurring.

Mackerel contains a lot of:

phosphorus;
potassium;
sodium;
manganese

These elements are extremely important for the functioning of many body systems, and their daily consumption is very beneficial. It is very good to eat mackerel during pregnancy, and consuming this product in childhood eliminates the possibility of developing diseases associated with vitamin D deficiency.

Due to its high nutrient content, mackerel promotes the synthesis of proteins and hemoglobin in the blood.

Including mackerel meat in your diet has a great effect on the functioning of the cardiovascular system. This fish contains healthy cholesterol, which is not harmful to human health. Eating mackerel meat increases cerebral circulation, which is why it is so important to include this product in the menu for older people.

Use in cooking

Mackerel is a very popular fish among chefs different countries. Let's look at the main ways to prepare it:

Thus mackerel is very common commercial fish, which can often be found on store shelves. Its meat is very tasty and healthy, because it is rich in unsaturated fatty acids. Be sure to include this fish in your diet! Be healthy!

Mackerel and mackerel are two step-sisters, their brother tuna also belongs to this related company, but they all have different tastes and their preparation must be approached differently. For example, mackerel is often passed off as mackerel, and all because English spelling both fish are read the same – mackerel. But mackerel, for example, is not suitable for smoking or salting, but mackerel is very tasty and tender in this form.

On appearance they are different - mackerel has a light belly, dark stripes run along the back, which never creep onto the tummy. The mackerel has a gray or even yellowish belly, with stripes running across the entire carcass. Mackerel is most often larger and more plump than the delicate and noble mackerel (they are like stepchildren from an intelligent father and a peasant mother). Mackerel meat is somewhat coarser than mackerel and it tastes worse. Although mackerel is also not bad in its properties and is great for fish salads, but nothing more. In the photo above, the mackerel is at the bottom, the mackerel (without head) is at the top.

How to cut mackerel

Choose a large fish, at least half a kilogram, it will be fattier. Do not take a fish without a head - in this form it has already lost some of its juice and may be a bit dry. We mainly sell fresh frozen mackerel. In order to cut it, it needs to be slightly defrosted. Do not wait for complete thawing - the fish is very tender and instead of beautiful pieces you will get unsightly pieces that have lost their shape.

The fish can be wiped with napkins, but there is no need to wash it, because it will become limp and its taste will deteriorate. Cut off the head and tail, and cut along the spine. This is how it should be gutted, and not through the abdomen. Because the fat of mackerel is in the belly and when cut through the belly during cooking it will leak out and the fish may turn out dry.

While the fish has not yet completely defrosted, take out the insides and remove the black film. If you stuff the fish, remove the backbone and small bones and you will have finished mackerel, in which you just need to put the filling. To stuff mackerel, do not remove the tail and head. If you have several fish, leave the heads and tails, it will make a delicious soup, put them in the freezer.

The resulting layers can be fried on the grill, in a frying pan, stuffed, salted, smoked.

How mackerel is prepared around the world

Italians prepare mackerel in interesting ways, for example, they cut off the heads and tails, gut them, put them in a deep frying pan, add lemon juice, bay leaves, peppercorns, and capers. Add water to the top and put it in the oven for about 20 minutes. Then just take the fish out of the liquid and pour it over olive oil and that's it - she's ready to eat. They call this dish naval mackerel.

The French have also been very fond of mackerel since ancient times; they especially loved it with fennel and white sauce, with the addition of gooseberries, which amazingly sets off the taste of mackerel.

The British are also big fans of this fish; on their shelves there is always unusually juicy and tasty salted, as well as incredibly aromatic smoked mackerel, with which the British often start their lunch.

The Spaniards prepare a dish called "devil's mackerel", breading it with cayenne pepper and mustard, and washing it down with sherry.

You can cook mackerel in different ways

- add salt and pepper, sprinkle a little lemon juice on top, roll thoroughly in breading and fry in a frying pan;

- boil and pour over sauce of horseradish, mustard, cream and tomatoes;

— cook mackerel in cider.