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[[Mackerel]] is an important [[food fish]] that is consumed worldwide.<ref>{{cite book |title=The California mackerel fishery
|author = Croker, Richard Symonds |date=1933 |url=http://content.cdlib.org/view?docId=kt758005bw&query=&brand=calisphere |publisher= Division of Fish and Game of California | number =Contribution No. 125 from the California State Fisheries Laboratory |pages=9–10}}</ref> As an [[oily fish]], it is a rich source of [[omega-3 fatty acids]].<ref>{{citation | url = http://www.jerseyseafood.nj.gov/nutrition.html | title = Jersey Seafood Nutrition and Health | publisher = State of New Jersey Department of Agriculture | accessdate = 2012-04-06 | archiveurl = https://web.archive.org/web/20170701033752/http://www.jerseyseafood.nj.gov/nutrition.html | archivedate = 2017-07-01 |
Mackerel preservation is not simple. Before the 19th-century development of [[canning]] and the widespread availability of [[refrigeration]], [[Salting (food)|salting]] and [[Smoking (cooking)|smoking]] were the principal preservation methods available.<ref>Croker (1933), pages 104–105</ref> Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of ''The Cambridge Economic History of Europe'' to remark: "There are more references to stinking mackerel in English literature than to any other fish!"<ref name=Clapham1941 /> In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.<ref name=Clapham1941>Clapham JH, Postan MM and Rich EE (1941) [https://books.google.com/books?id=gBw9AAAAIAAJ&pg=PA166&dq=%22Mackerel+fisheries%22+history&hl=en&sa=X&ei=hLhRT7XCF5COmQXB47ysDg&ved=0CDUQ6AEwAA#v=onepage&q=%22Mackerel%20fisheries%22%20history&f=false ''The Cambridge economic history of Europe''] CUP Archive, pp. 166–168. {{ISBN|978-0-521-08710-0}}.</ref>
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|issue=12 |journal=Food Addit Contam
|pages=1353–7}}</ref> According to the [[United States Food and Drug Administration]], king mackerel is one of four fishes, along with [[swordfish]], [[shark]], and [[tilefish]], that children and pregnant women should avoid due to high levels of [[methylmercury]] found in these fish and the consequent risk of [[Mercury poisoning#Organic mercury compounds|mercury poisoning]].<ref name="Mercury Levels in Commercial Fish and Shellfish">{{cite web | url = http://www.fda.gov/food/foodsafety/product-specificinformation/seafood/foodbornepathogenscontaminants/methylmercury/ucm115644.htm | title = Mercury Levels in Commercial Fish and Shellfish (1990-2010) | author = FDA | accessdate = 2011-09-14 | archiveurl = https://web.archive.org/web/20130115185859/http://www.fda.gov/food/foodsafety/product-specificinformation/seafood/foodbornepathogenscontaminants/methylmercury/ucm115644.htm | archivedate = 2013-01-15 |
{{cite web | url = https://www.nrdc.org/stories/mercury-guide | title = Protect Yourself and Your Family | author = Natural Resources Defense Council | accessdate = 2019-04-18 | archiveurl = https://web.archive.org/web/20171106210928/https://www.nrdc.org/stories/mercury-guide | archivedate = 2017-11-06 |
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