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[[File:Maquereaux etal.jpg|thumb|300px|right|<center>Atlantic mackerel on ice in a fish shop.</center>]] |
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[[File: |
[[File:Maquereaux etal.jpg|thumb|upright=1.2|right|{{center|Atlantic mackerel on ice in a fish shop.}}]] |
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[[File:Maquereau fumé Luc Viatour edit.jpg|thumb|upright=1.2|{{center|Smoked mackerel}}]] |
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{{nutritional value |
{{nutritional value |
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| name = Raw Atlantic mackerel |
| name = Raw Atlantic mackerel |
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| vitA_iu = 167 |
| vitA_iu = 167 |
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| vitD_iu = 643 |
| vitD_iu = 643 |
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| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/175119/nutrients Link to USDA database entry] |
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[[Mackerel]] is an important [[food fish]] that is consumed worldwide.<ref>{{cite book |title=The California mackerel fishery |
[[Mackerel]] is an important [[food fish]] that is consumed worldwide.<ref>{{cite book |title=The California mackerel fishery |
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|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 | |
|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 | access-date = 2012-04-06 | archive-url = https://web.archive.org/web/20170701033752/http://www.jerseyseafood.nj.gov/nutrition.html | archive-date = 2017-07-01 | url-status = live}}</ref> The flesh of mackerel spoils quickly, especially in the tropics, and can cause [[scombroid food poisoning]]. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or [[Curing (food preservation)|cured]].<ref>{{cite web | date = November 2007 | title = Scombrotoxin (Histamine) | url = http://www.foodsafetywatch.com/public/484.cfm | publisher = Food Safety Watch | archive-url = https://web.archive.org/web/20101209082528/http://www.foodsafetywatch.com/public/484.cfm | archive-date = 2010-12-09 | url-status = dead }}</ref> |
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==Preservation== |
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Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and 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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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&dq=%22Mackerel+fisheries%22+history&pg=PA166 ''The Cambridge economic history of Europe''] CUP Archive, pp. 166–168. {{ISBN|978-0-521-08710-0}}.</ref> |
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In Japan mackerel is commonly cured with salt and vinegar to make a type of [[sushi]] known as saba-zushi. Historically saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh.<ref>Itou K |
In Japan mackerel is commonly cured with salt and vinegar to make a type of [[sushi]] known as saba-zushi. Historically saba-zushi originated in [[Kyoto]] as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh.<ref>{{cite journal | last1 = Itou | first1 =K | last2 = Kobayashi | first2 =S | last3 = Ooizmi | first3 =T| last4 = Akahane | first4 =Y| year = 2006 | title = Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing | journal = Fisheries Science | volume = 72 | issue = 6| pages = 1269–1276 | doi = 10.1111/j.1444-2906.2006.01285.x | s2cid = 24004124 }}</ref> The road linking [[Obama, Fukui|Obama bay]] and Kyoto is now also called "mackerel road" (saba-kaido).{{Cn|date=March 2024}} |
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==Popularity== |
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There is a large variation in the [[Mercury in fish|mercury levels]] found in mackerel. These levels differ markedly for different species, and even for the same species in different locations. 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 |
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[[File:Mackerel fish fry - Kolkata - West Bengal - 1.jpg|left|alt=Indian mackerel deep fried with salt and turmeric in mustard oil.|thumb|Indian mackerel deep-fried with salt and turmeric in mustard oil. ]] |
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|url=http://www.fda.gov/food/foodsafety/product-specificinformation/seafood/foodbornepathogenscontaminants/methylmercury/ucm115644.htm |
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|title=Mercury Levels in Commercial Fish and Shellfish |
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|author=FDA |
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|date=1990–2010 |
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|accessdate=14 September 2011}} |
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</ref><ref name="Protect Yourself and Your Family">{{cite web |
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|url=http://www.nrdc.org/health/effects/mercury/protect.asp |
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|title=Protect Yourself and Your Family |
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|author=Natural Resources Defense Council |
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|accessdate=14 September 2011}} |
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</ref> |
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For many years mackerel was regarded as unclean in the UK and elsewhere due to folklore which suggested that the fish fed on the corpses of dead sailors.<ref name = BBCandrew>{{Cite web|last=McFarlane|first=Andrew|date=2010-08-24|title=Why is Britain braced for a mackerel war?|url=https://www.bbc.com/news/magazine-11062674|access-date=2022-08-02|website=[[BBC News]]|language=en}}</ref> A 1976 survey of housewives in Britain undertaken by the [[Sea Fish Industry Authority|White Fish Authority]] indicated a reluctance to departing from buying the traditional staples of cod, haddock or salmon. Less than 10% of the survey's 1,931 respondents had ever bought mackerel and only 3% did so regularly. As a result of this trend many UK [[Fishmonger|fishmongers]] during the 1970s did not display or even stock mackerel.<ref name = BBCandrew/> |
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{| class="wikitable collapsible" |
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{{clear left}} |
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|- |
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! colspan="4"| Comparative mercury levels<ref name=FDA>The mercury levels in the table, unless otherwise indicated, are taken from: [http://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm115644.htm Mercury Levels in Commercial Fish and Shellfish (1990–2010)] U.S. Food and Drug Administration. Accessed 8 January 2012.</ref> |
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|- |
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! colspan="2"| Species |
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! Mean ppm |
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! |
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|- |
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| style="background:#ff00ff;"| |
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| [[Tilefish]] |
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| align="center" | 1.450 |
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| Gulf of Mexico |
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|- |
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| style="background:#ff56ff;"| |
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| [[Swordfish]] |
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| align="center" | 0.995 |
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| |
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|- |
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| style="background:#ff58ff;"| |
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| [[Shark]] |
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| align="center" | 0.979 |
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| |
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|- |
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| style="background:#ff5bff;"| |
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| [[King mackerel]] |
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| align="center" | 0.730 |
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| |
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|- |
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| style="background:#ff5dff;"| |
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| [[Bigeye tuna]] |
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| align="center" | 0.689 |
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| Fresh/frozen |
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|- |
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| style="background:#ff74ff;"| |
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| [[Atlantic Spanish mackerel]] |
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| align="center" | 0.454 |
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| Gulf of Mexico |
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|- |
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| style="background:#ffa0ff;"| |
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| [[Spanish mackerel]] |
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| align="center" | 0.182 |
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| South Atlantic |
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|- |
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| style="background:#ffb6ff;"| |
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| [[Chub mackerel]] |
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| align="center" | 0.088 |
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| Pacific |
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|- |
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| style="background:#ffb8ff;"| |
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| [[Herring]] |
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| align="center" | 0.084 |
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| |
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|- |
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| style="background:#ffc6ff;"| |
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| [[Flatfish]] * |
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| align="center" | 0.056 |
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| [[Flounder]], [[plaice]] and [[sole (fish)|sole]] |
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|- |
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| style="background:#ffcdff;"| |
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| [[Atlantic mackerel]] |
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| align="center" | 0.050 |
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| |
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|- |
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| style="background:#ffd0ff;"| |
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| [[Catfish]] |
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| align="center" | 0.025 |
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| |
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|- |
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| style="background:#ffddff;"| |
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| [[Salmon]] * |
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| align="center" | 0.022 |
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| Fresh/frozen |
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|- |
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| style="background:#ffe2ff;"| |
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| [[Sardine]] |
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| align="center" | 0.013 |
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| |
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|- |
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| style="background:#ffe4ff;"| |
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| [[Tilapia]] * |
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| align="center" | 0.013 |
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| |
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|- |
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| colspan="8" | <small>* indicates methylmercury only was analyzed (all other results are for total mercury) |
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|} |
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==Mercury== |
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{| class="wikitable" style="text-align: left;" |
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There is a large variation in the [[Mercury in fish|mercury levels]] found in mackerel. These levels differ markedly for different species, and even for the same species in different locations; however, the strongest positive correlation seems to be connected to the species' size (the larger species being higher on the food chain).<ref>{{cite journal |
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|- |
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|title=Mercury in fish: concentration vs. fish size and estimates of mercury intake. |
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! More images |
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|vauthors=Storelli MM, Barone G, Piscitelli G, Marcotrigiano GO |date=2007 |
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|- |
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|pmid=17852384 |
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|{{multiple image |
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|doi=10.1080/02652030701387197 |
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| align = left |
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|volume=24 |
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| direction = horizontal |
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|issue=12 |journal=Food Addit Contam |
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| header = |
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|pages=1353–7|s2cid=30973040 |url=https://hal.archives-ouvertes.fr/hal-00577459/file/PEER_stage2_10.1080%252F02652030701387197.pdf }}</ref> According to the [[United States Food and Drug Administration]], [[king mackerel]] is one of four fishes, along with [[swordfish]], [[Shark meat|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 = https://www.fda.gov/food/foodsafety/product-specificinformation/seafood/foodbornepathogenscontaminants/methylmercury/ucm115644.htm | title = Mercury Levels in Commercial Fish and Shellfish (1990-2010) | author = FDA | website = [[Food and Drug Administration]] | access-date = 2011-09-14 | archive-url = https://web.archive.org/web/20130115185859/https://www.fda.gov/food/foodsafety/product-specificinformation/seafood/foodbornepathogenscontaminants/methylmercury/ucm115644.htm | archive-date = 2013-01-15 | url-status = dead}}</ref><ref name="Protect Yourself and Your Family"> |
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| header_align = |
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{{cite web | url = https://www.nrdc.org/stories/mercury-guide | title = Protect Yourself and Your Family | author = Natural Resources Defense Council | access-date = 2019-04-18 | archive-url = https://web.archive.org/web/20171106210928/https://www.nrdc.org/stories/mercury-guide | archive-date = 2017-11-06 | url-status = live}}</ref> |
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| footer = |
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| footer_align = center |
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| image1 = Okhostk atka mackerel,hokke-yakizakana-teisyoku,syari-town,japan.JPG |
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| width1 = 216 |
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| alt1 = |
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| caption1 = <center>[[Okhotsk atka mackerel]], Japan</center> |
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| image2 = Flickr - cyclonebill - Rugbrød med røget pebermakrel.jpg |
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| width2 = 193 |
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| alt2 = |
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| caption2 = <center>Rye bread with smoked "pepper mackerel", Denmark</center> |
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| image3 = Makrill.JPG |
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| width3 = 109 |
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| alt3 = |
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| caption3 = <center>Grilled mackerel with dill butter, Sweden</center> |
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| image4 = Chicharro asado con bilbaína.jpg |
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| width4 = 216 |
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| alt4 = |
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| caption4 = <center>Roasted horse-mackerel with fried garlic and pepper, Spain</center> |
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| image5 = Korean.cuisine-Godeungeo.jorim-01.jpg |
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| width5 = 194 |
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| alt5 = |
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| caption5 = <center>Godeungeo jorim made with mackerel, radish and seasonings, Korea</center> |
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}} |
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==Notes== |
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{{reflist|33em}} |
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== |
== References == |
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=== Citations === |
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{{refbegin|2}} |
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{{Reflist}} |
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* Keay JN (2001) [http://www.fao.org/wairdocs/tan/x5938e/x5938e00.htm#Contents Handling and processing mackerel] Torry advisory note 66. |
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=== Sources === |
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{{refbegin}} |
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* Keay JN (2001) [http://www.fao.org/wairdocs/tan/x5938e/x5938e00.htm#Contents Handling and processing mackerel] Torry advisory note 66. |
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{{refend}} |
{{refend}} |
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{{seafood|state=expanded}} |
{{seafood|state=expanded}} |
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{{Meat|state=collapsed}} |
{{Meat|state=collapsed}} |
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{{mackerel}} |
{{mackerel}} |
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[[Category:Oily fish]] |
[[Category:Oily fish]] |
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[[Category:Commercial fish]] |
[[Category:Commercial fish]] |
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[[Category:Types of food]] |
Nutritional value per 100 g (3.5 oz) | |
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Energy | 858 kJ (205 kcal) |
13.89 g | |
18.60 g | |
Vitamins | Quantity %DV† |
Vitamin A | 167 IU |
Vitamin D | 80% 643 IU |
Minerals | Quantity %DV† |
Calcium | 1% 12 mg |
Iron | 9% 1.63 mg |
Magnesium | 18% 76 mg |
Phosphorus | 17% 217 mg |
Potassium | 10% 314 mg |
Sodium | 4% 90 mg |
Zinc | 6% 0.63 mg |
Other constituents | Quantity |
Water | 63.55 g |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
Mackerel is an important food fish that is consumed worldwide.[3] As an oily fish, it is a rich source of omega-3 fatty acids.[4] The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.[5]
Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and smoking were the principal preservation methods available.[6] 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!"[7] In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.[7]
In Japan mackerel is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi. Historically saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh.[8] The road linking Obama bay and Kyoto is now also called "mackerel road" (saba-kaido).[citation needed]
For many years mackerel was regarded as unclean in the UK and elsewhere due to folklore which suggested that the fish fed on the corpses of dead sailors.[9] A 1976 survey of housewives in Britain undertaken by the White Fish Authority indicated a reluctance to departing from buying the traditional staples of cod, haddock or salmon. Less than 10% of the survey's 1,931 respondents had ever bought mackerel and only 3% did so regularly. As a result of this trend many UK fishmongers during the 1970s did not display or even stock mackerel.[9]
There is a large variation in the mercury levels found in mackerel. These levels differ markedly for different species, and even for the same species in different locations; however, the strongest positive correlation seems to be connected to the species' size (the larger species being higher on the food chain).[10] 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.[11][12]
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