Wild Caught in Pristine Icelandic Waters
Fishing Method: Longline, Handline
Latin: Scomber scombrus | French: Maquereau de l’Atlantique | Spanish: Caballa del Atlántico | Icelandic: Makríll
|Mackerel Headless, Gutted, Frozen||16 lb.|
|Mackerel Fillet Skin On Frozen||11, 22 lb.|
|Mackerel Fillet Skinless Frozen||11, 22 lb.|
|Mackerel Whole Gutted Fresh||33 lb.|
|Mackerel Whole Headless Gutted Fresh||33 lb.|
Mackerel likes to eat plankton, squid, shrimp, sardines, and any fish they can find that is smaller than they are.
Salties Traceability Program
All Mackerel sold by Salties Imports comes with traceability documents showing boat numbers, fishing gear, landing sites, and processing locations. It is our belief that transparency is a necessity in seafood so our customers know exactly all details of the product.
Mackerel has a rich pronounced flavour and is soft, flaky, and moist. The flesh looks greyish and oily when raw, but cooks up to having an off-white/beige colour and firms up.
Common size of Mackerel is between 40 and 60 cm and 1 lbs. Some individuals can reach a length of 70 cm and live for 25 years.
Salties Imports offers Fresh Mackerel for select months, and frozen Mackerel all throughout the year. The charts bellow shows the low (white), normal (blue), and heavy (dark blue) availability seasons by month:
As a family company with deep roots in the fishing villages of Iceland, Salties Imports chooses its fishermen and producers carefully to make sure the product is of the highest quality and freshness. Most are independent fishermen in Iceland who use small boats.
Mackerel is caught around Iceland at shallow depths of 10 — 100 m, with ideal ocean temperatures of 11°C — 14°C. The largest fishing areas are on the Western, South Western, Southern, and South Eastern coasts. After the Mackerel migrates, boats can continue fishing further East, where all the catch is frozen.
Fisheries management in Iceland is based on extensive research on the fish stocks and the marine ecosystem. A catch limitation system is the cornerstone of the Icelandic fisheries management system. Management is also supported by other measures such as area restrictions, fishing gear restrictions, and the use of closed areas to conserve important vulnerable habitats.
During the winter months, Mackerel shoals disperse somewhat and go into deeper waters. Once spring comes along, they form great shales where they then travel towards Iceland. If they stop swimming; they will sink to the bottom of the ocean, so they swim nonstop in their shoals.
We recommend Deep Frying, Pan Frying, Baking, Grilling, Broiling, Smoking, Poaching, Steaming, and Sautéing our Mackerel.
Nutriton per 100 grams
|Nutrients and Minerals||Amount|
|Total Fat||25.9 g|
|Saturated Fat||6.2 g|
|Polyunsaturated Fat||11.4 g|
|Monounsaturated Fat||6.3 g|
|Total Carbohydrate||0 g|
|Dietary Fibre||0 g|
|Omega-3 Fatty Acids||- g|
|Omega-6 Fatty Acids||- g|