Chantilly-Tiffany age. The head should be a broad, modified wedge with gentle curves. It should have a medium length nose and a strong, broad, short, softly squared muzzle and defined but not obvious whisker pads. The Chantilly-Tiffany originated in a chocolate color, but later on was accepted in a range of colors including chocolate, blue, cinnamon, lilac, and fawn. Accepted patterns were solid, mackerel, ticked, and spotted tabby. The color was rich; shading in solids may occur toward the underside. The overall impression of an ideal Chantilly was a semi-foreign cat of striking appearance resulting from the combination of its rich
Atlantic mackerel according to the IUCN, "highly uncertain." Atlantic mackerel outer meat is red meat while inner meat is white, with a strong taste desirable to some consumers. They are sold fresh, frozen, smoked, salted, filleted, or as steaks. The fish is extremely high in oil content, vitamin B, vitamin B, selenium, niacin, and omega 3, a class of fatty acids, containing nearly twice as much of the latter per unit weight as salmon. Unlike the King and Spanish species, Northern Atlantic mackerel are very low in mercury, and can be eaten at least twice a week according to United States Environmental