Mackerel fish, sometimes indicating the fish has vertical stripes similar to a scombroid mackerel: By extension, the term is applied also to other species such as the mackerel tabby cat, and to inanimate objects such as the altocumulus mackerel sky cloud formation. Most mackerel belong to the family Scombridae, which also includes tuna and bonito. Generally mackerel are much smaller and slimmer than tuna, though in other respects they share many common characteristics. Their scales, if present at all, are extremely small. Like tuna and bonito, mackerel are voracious feeders, and are swift and manoeuvrable swimmers, able to streamline themselves by
Mackerel as food Mackerel as food Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. 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. 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. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However,