Trade names of fish in the Russian Federation often do not coincide with their biological names.
In addition, sellers - and especially at markets and food fairs - often write names on price tags that have nothing in common even with the official trade names of what is on the shelves. This is done, as a rule, to increase the attractiveness of the product: the available less valuable fish is given the name of a more expensive one, which makes it possible to increase its price completely unreasonably (but, alas, with just as impunity). However, sometimes sellers fill out price tags simply because of their level of literacy and knowledge of the Russian language - often depressingly low.
This is the first material in a large series of articles about who is who and who is passed off as who on the Russian fish market.
Mackerel and mackerel
IN kitchen_nax “from time to time, conversations about mackerel and mackerel flare up. I will not list all the speculations that I have read in the community over the past couple of years - but I will simply try to expand on the topic.
Its relative, the mackerel (genus Scomberomorus), also from the family Scombridae, is often mistaken for mackerel (a fish of the genus Scomber). Is that it's not different types, but just synonyms, not only sellers, but also many buyers, including fairly educated ones, are sincerely confident. The fact is that in English both types are called Mackerel, and this word can sometimes be seen on packaging boxes.
Well, in English-speaking countries both lobster and lobster are called the same: Lobster, what can you get from them.
In fact, mackerel is less valuable in nutritionally, its meat is not white-pinkish or creamy-pinkish, like mackerel, but with a distinct grayish tint, or even just ugly gray. And it tastes worse - the texture of the meat is rougher and drier. Even smoked mackerel is not a delicacy.
Fortunately, they are quite easy to distinguish externally.
The mackerel has a silvery (sometimes white) belly; it is never covered with dark spots and stripes, so characteristic of the back of mackerels.
The mackerel's belly is grayish or yellowish, and is covered by dorsal spots and stripes.
With the same length, adult mackerel on the shelves is noticeably thicker in diameter than the most well-fed mackerel.
The one with the head is a mackerel. 
photo: N. Mikhalovsky
We couldn't find a mackerel with a head in Moscow, sorry.
On her price tag it was written “mackerel without heads”.
This is not to say that mackerel is completely inedible: when boiled, it goes well in salads that require low-fat sea fish. I do not recommend using it in any other way.
So, we did not set our sights on the huge rough mackerel, but chose mackerel. You also need to buy the largest one, weighing at least 600-650 g each. Do not take headless fish (and especially fillets): it will obviously be drier, because... Some of the juice will definitely leak out.
You should do the same with mackerel.
The best mackerel sold in Russia is caught in North Atlantic and on
Far East. Therefore, we will deal not with fresh, but with frozen mackerel.
Most likely, you will come across frozen Norwegian.
The fish should be slightly defrosted. Just a little bit: so that the knife starts to pick it up (mackerel is so tender that if you over-freeze it, it will begin not to cut, but to choke - even when cutting with good fish knives).
Wipe the fish paper napkin(Never wash the fish: the water will make the fish sour).
We cut off the head and tail (3-4 cm from the end of the caudal peduncle or - which is the same thing - from the beginning of the caudal peduncle
fin). 
photo: N. Mikhalovsky
We open the carcass from the back: mackerel is a predator. 
photo: N. Mikhalovsky
It is better to dissect many predatory fish from the back (for example, pike perch and salmon), since fat deposition in them occurs mainly along the abdominal cavity. In fish that have been ripped open from the anus to the throat, the fat begins to actively melt through the cut during heat treatment, which is why fried or boiled pike perch seems a bit dry to many. We cut the carcass along the spine, and it falls apart into a layer of 2 halves, united by the belly.
On it lie the stomach, intestines and internal organs. We quickly remove them before they defrost and start to leak. 
photo: N. Mikhalovsky
Carefully cut out the spine. 
photo: N. Mikhalovsky
If we are preparing several specimens, it is better not to throw away the heads, tails and spine: they will make a good lean broth. It is important to remember to carefully remove the gills from the heads.
From the resulting layer, carefully scrape off the black film lining the abdominal cavity with the tip of a knife (it gives bitterness, it must be removed from all types of fish that have it), and remove small residues with a paper napkin. Under no circumstances should we wash fish.
Now the fully prepared layer can be:
1. Salt and pepper (as you would salt an escalope or a little more), some fans add a little bay leaf crumbs and/or finely chopped garlic - but this is not for purists: it distracts from the pure taste of the fish. Place a sheet of parchment paper on the fish and roll it up: adjacent turns of fish will be separated from each other by the paper. Tie with a strong thread or secure with an elastic band. Let stand in the refrigerator for 2-3 hours (at +3-5 C), then put in the freezer. After 48 hours, remove and cut the roll crosswise into 5-7 mm circles. Taste unfrozen. Estimate. There is no paper or thread. You can add soy sauce.
2. Place skin side down and cut into slices 3-5 mm thick. Cut at an angle of 30 degrees to the skin: then the area of the plates is larger. Place the slices on a plate in one layer, add salt and pepper (as you would salt an escalope), turn over, and add salt and pepper. Cover with parchment paper. If all the plates do not fit on the plate in one layer, place the second layer directly on this parchment. Place in the refrigerator for 30 minutes (at +3-5 C). Take it out and enjoy it, purring. An excellent snack for vodka.
In addition, it goes well with beer or dry white wine.
3. Fry on the grill over not too hot (gray) coals for 4-5 minutes on each side. First, the side with the skin should be facing the coals: this makes it juicier. In addition, this way the fish will not burn, even if the heat is too strong. Serve with light light beer or dry white wine. 
photo: N. Mikhalovsky
And remember: the lipid composition of mackerel is such that saponification of fats will begin literally a few hours after defrosting. The very next day, whether fried or salted mackerel, you will feel a slight taste of rancidity. Do not cook mackerel for future use (except for freezing it into rolls), fry or salt as much as you can eat today.
Many people believe that mackerel and mackerel are the same fish. Most sellers sincerely believe this, but this opinion is a common mistake.
How did the confusion arise?
Mackerel and mackerel are very often confused due to the fact that in English the word "Mackerel" refers to the entire mackerel family, which in addition to these two fish includes tuna, Atlantic bonito and wahoo.
Therefore, on the shelves you can find mackerel under the guise of mackerel and vice versa. Mackerel is not as highly valued for food as mackerel. But they are not so difficult to distinguish externally.
Main differences
One of the main differences between these fish is size. Mackerel a little more mackerel, and she has a sharper shaped head.
The next distinctive feature is their color. The mackerel's body is covered with dark spots and stripes, which in some species may also cover the gray or yellowish abdomen. In mackerel, the back is crossed only by stripes that do not extend onto the silvery belly.
Appearance
Mackerel usually reaches a length of 30 centimeters; specimens up to 60 centimeters are less common. The body has a spindle-shaped shape. Back blue-green color with dark, slightly curved stripes, sides and belly white or silver.
There are about 9 species in the mackerel genus. The most common of them is king mackerel. She has an elongated body, large teeth and a powerful jaw.
This species lives in all warm seas. Its weight can exceed 4.5 kilograms. Mackerel is a predatory fish and natural environment habitat feeds on mollusks, sand eels and other small fish.
Taste properties
Mackerel meat is prized for its fat content and rich taste. Its meat is creamy-pink in color, while mackerel's is quite dry and has a less attractive gray tint.
What to choose and how to cook?
Mackerel meat is quite dry, so it is best used in fish salads.
Mackerel is best suited for grilling.
Excess fat flows out of the fish, and therefore no unpleasant aftertaste appears, as when frying in a regular frying pan.
Selecting fresh mackerel or mackerel is not that difficult. It is important that it meets the following criteria:
- the carcass is shiny and moist, without spots;
- a faint, slightly sweet smell emanates from her;
- scales fit tightly to the skin;
- the abdomen is not swollen;
- gills pink;
- the eyes are transparent and shiny.
- If you press lightly on the carcass, the mark should immediately straighten out.
Mackerel dishes
Fried mackerel with potatoes in spicy sauce
Ingredients:
- fillet - 4 pcs.;
- small potatoes - 200-250 g;
- broccoli - 1/3
- ginger root - 5 g;
- garlic - 2 cloves;
- hot red pepper to taste;
- vegetable oil;
- pomegranate seeds (for decoration);
- small cucumber - 1 pc.;
- lime - 1/2;
- grapefruit - 3 slices;
- teriyaki sauce - 100-150 ml;
- greens - 1 bunch;
- salt to taste.
Cooking method:
- Clean the fish, salt and fry.
- Separate broccoli into florets and blanch.
- Boil potatoes, cut into slices. Fry until golden brown, add broccoli, finely chopped ginger and chili pepper, and salt.
- Heat teriyaki sauce.
- Peel the cucumber and cut into cubes. Peel the lime and grapefruit, separate into slices and cut into cubes. Stir, add chopped herbs and salt.
- Place potatoes and broccoli lengthwise on a plate. Place mackerel on top, pour teriyaki sauce over the fillet, add cucumber, lime and grapefruit. Top with herbs and pomegranate seeds.
Mackerel in apple sauce
Ingredients:
- smoked mackerel 250 g each - 2 pcs.;
- parsley, dill - 2 bunches;
- butter - 1 tbsp. spoon;
- tomatoes - 4 pcs.;
- cream or sour cream - 150 g;
- lemon juice - 1-2 teaspoons;
- freshly grated horseradish - 1 tbsp. spoon;
- green apple - 1 pc.;
- ground white pepper, salt to taste.
Cooking method:
- Chop the greens. Mix one teaspoon of herbs with oil, salt and pepper to taste. Stuff the tomatoes with this.
- Place the fish on big piece food foil. Put the tomatoes there, wrap in foil and put in the oven for 15-20 minutes. Bake at 200 degrees.
- Sauce: mix cream with lemon juice and horseradish. Add grated apple.
Korean fried mackerel
Ingredients:
- mackerel - 800 gr.;
- sugar - 1 teaspoon;
- soy sauce - 2 teaspoons;
- lime or lemon - 1 pc.;
- red pepper - 1 teaspoon;
- salt to taste;
- flour for breading;
- vegetable oil.
Cooking method:
- Clean the fish from bones. Marinate the fish in the following mixture: salt, sugar, pepper, soy sauce and lime juice for 1.5-2.5 hours.
- Fry in hot oil, rolled in flour.
How to catch more fish?
Every avid fisherman undoubtedly has his own secrets for successful fishing. Over the course of conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:- . Stimulates a strong appetite in fish, attracting it even in cold water. It's all to blame pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
- Correct selection of gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
- Lures based pheromones.
Mackerel with tomatoes and cheese
Ingredients:
- mackerel (medium) - 2 pcs.;
- eggs - 2 pcs.;
- cheese - 100 gr.;
- tomatoes - 2 pcs.;
- parsley (cilantro) - 1 bunch;
- salt, black pepper - to taste;
- vegetable oil;
- flour.
Cooking method:
- Cut the fish fillet into larger pieces. Salt and season with pepper to taste. Cut the cheese into slices.
- Cut the tomatoes into circles.
- Place a piece of cheese and tomato on each piece of fillet. Top with a second slice of fillet.
- Dip first in beaten eggs, then in flour and fry on both sides. Place the finished dish on a plate and garnish with parsley.
Mackerel with lemon and dill
Ingredients:
- mackerel - 2 large carcasses;
- lemon - 1 large;
- salt;
- greens - 2 bunches;
- black pepper;
- vegetable oil.
Cooking method:
- It is necessary to cut each carcass diagonally from one of the sides and insert small sprigs of dill into them. Stuff the fish with lemon cubes and whole sprigs of dill. Cover and refrigerate for half an hour.
- Place the fish in a greased dish, pour in lemon juice, salt and pepper. Cover the pan with food foil, cutting it in several places. Bake the fish in the oven at 190 degrees for about 20 minutes.
- Remove the foil from the pan, transfer the finished fish to a dish, and garnish with fresh herbs.
Mackerel baked with potatoes
Ingredients:
- mackerel 0.5 kg;
- new potatoes - 0.5 kg;
- sour cream - 200 gr.;
- flour - 1.5-2 tbsp. spoons;
- ground crackers - 1 tbsp. spoon;
- black pepper, salt to taste;
- vegetable oil;
- cilantro (parsley can be used) - 1 bunch.
Cooking method:
- Boil the peeled potatoes. Salt the mackerel, roll in half the flour and fry on both sides over high heat.
- Pour the remaining flour into the sour cream and add salt. Grease a baking dish with oil and pour in half the sour cream. Lay out the cooled potatoes and place the prepared fish on it. Pour the remaining sour cream on top and sprinkle with ground breadcrumbs.
- Bake in the oven until golden brown at 180 degrees for about 40 minutes.
Fishing for mackerel and mackerel
Gear selection
Mackerel and mackerel are very unpretentious in terms of biting, so it is possible to use great amount a wide variety of baits. The fish responds well to both live bait and cut fish or shellfish meat.
Fishermen with extensive experience often use “tyrants” - special gear that can be used to catch several fish at the same time.
Typically it consists of:
- reeler;
- main line and additional line;
- carbines;
- leashes;
- sinkers;
- hooks;
- bait
The reel can be replaced with an ordinary fishing rod with a strong reel.
The fishing line usually chosen is nylon or nylon. It is better to use gear whose length is more than 50 meters. Its thickness will depend on how deep the reservoir is where you plan to fish.
For leashes, monofilament with a diameter of up to 0.3 mm is used, the length of which is 2.5 - 4.5 meters.
Hooks are selected depending on the size of the fish. Bright threads and feathers are tied to them as bait. It is recommended to combine colors so that they contrast with each other.
Fishing Features
Both mackerel and mackerel are mainly caught at sea. When schools of fish come close to the shore in the spring, the catch can be very worthy. For shore fishing, a regular float rod is suitable. In this case, it is best to fish with live bait. No bait is required for fishing. In addition, you can use the “tyrant” described above.
You need to hook immediately after the first bite, otherwise the fish will break loose and leave. When fishing, you need to be very attentive and careful, because the fish resists strongly. You also need to be careful with the tackle; it can easily get tangled due to the fact that the fish wriggles.
After studying this information, it will not be difficult to learn to distinguish between these two fish. And if you wish, you can not only cook deliciously, but also catch them yourself.
Now only mine bites!
I caught this pike using a bite activator. I’ve never caught one of these before, but now every time I bring back trophy specimens from fishing! The time has come for you to guarantee your catch!!!
Mackerel is a species of fish belonging to the mackerel family, which in turn is a member of the order Perciformes. People often mistakenly call mackerel mackerel. The basis of this misconception is the desire of traders to pass off one type as another, deceiving the buyer.
In addition, this mistake is common in English-speaking countries, where these fish are also called the same. All fish of this family are predators. Their sizes vary greatly. The smallest representatives are only 60 centimeters long, while the largest individuals reach 4.5 meters. The largest mackerel is Spanish.
You can find it both on the shores of the Indian Ocean and in the western part of the Pacific Ocean. The color of the narrow-striped mackerel, unlike other similar fish of the same species, is distinguished by a lighter belly, and its stripes have a more sinuous shape.
In Japanese, Korean and Chinese reservoirs, mackerel weighing less than five kilograms can be more than one meter long. Near the coast of the southeastern and south asia Indian king mackerel does not reach even 60 centimeters.
In their natural environment and conditions, mackerel feed on cephalopods, coastal crayfish, juvenile herring, plankton and sand eels. King mackerel boasts its tough, pale flesh, which has many beneficial properties and extraordinary taste.
Previously we answered the question -.
Habitats
To determine where the fish we need is found, we need to understand what this genus belongs to. 15 types, accordingly, the habitat is diverse and specific, mainly, of course, sea and ocean waters, but among mackerels there are also species that do not disdain and fresh water, which means that they can also be found where rivers flow into the seas.
Fishing in shallow, muddy waters is also possible. Let's look at each species separately and find out where mackerel is found.
Australian or broadhead mackerel
They are found exclusively in tropical waters in the eastern Indian Ocean and in the central-western and southwestern parts of the Pacific Ocean. Most often found off the northern coast of Australia in Shark Bay and southern New South Wales. Found off coastal headlands and rocky reefs, habitat depth – up to 100 meters.
They are found in places where rivers flow into the sea, as they are tolerant of low salinity of water.
Windsleigh mackerel
They are found in tropical waters in the eastern Indian Ocean and the central western and southwestern parts of the Pacific Ocean. Can be found off the coast of Papua New Guinea and north coast Australia. They only come to shore off the coast of Queensland in mid-winter or early spring. Often swim into muddy waters not 30 meters deep.
Malagasy or multi-banded mackerel
Found in the subtropical waters of the southeastern Atlantic and western Indian oceans, they are most often found at a depth of up to 200 meters, but perform seasonal migrations.
How to catch more fish?
I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:
- . Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates her appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
- More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
- Lures using pheromones.
Japanese king or small spotted mackerel
Found in temperate waters in the northwestern Pacific Ocean, most commonly found at a depth of up to 200 meters. In Russia, such mackerel can be found in Peter the Great Bay.
Australian spotted mackerel
They are found in the tropical waters of the eastern Indian Ocean and the central western and southwestern parts of the Pacific Ocean. In the Queensland area, schools of these fish swim as close to the shore as possible. Migrations of spotted mackerel are very long, migration duration reaches 230 days, and the length is up to 1100 kilometers.
Now only mine bites!
I caught this pike using a bite activator. No more fishing without a catch and no more looking for excuses for your bad luck! It's time to change everything!!! The best bite activator of 2018! Made in Italy...
Papua mackerel
Found in the tropical waters of the central western part of the Pacific Ocean, they are found at a depth of up to 50 meters, are also found in muddy water.
Spanish spotted mackerel
Found in subtropical waters of the northwestern and central western parts Atlantic Ocean meet at a depth of up to 35 meters. Live in Gulf of Mexico. Often appear in river estuaries. They migrate seasonally along the coast, and when the water temperature becomes uncomfortable for them, they swim north to the coast of Rhode Island.
Longitudinal striped bonito
They are found in the tropical waters of the Indian and central western Pacific Oceans and are found at a depth of up to 100 m. Unlike many of their relatives, these mackerels never swim into brackish and muddy waters.
Korean mackerel
Found in the tropical waters of the Indian Ocean, as well as in the central part of the northwest Pacific Ocean, they can be found at a depth of up to 120 meters. A fairly common type of mackerel.
They are found on the shores of countries such as: Bangladesh, China, Hong Kong, India, Japan, Korea, Malaysia, Myanmar, Pakistan, Singapore, Sri Lanka, Taiwan, Thailand and Vietnam.
Spotted bonito
Found in the tropical waters of the Indian Ocean, as well as in the central western and northwestern parts of the Pacific Ocean, they are found at a depth of up to 200 meters. You can find it in the Persian Gulf, off the islands of Sulawesi and Java.
Single color or California mackerel
They are found in the subtropical waters of the central-eastern part of the Pacific Ocean. The habitat of this mackerel is very narrow; it can only be found off the coast of the USA in the Central Eastern Pacific Ocean.
Striped King or Spanish Mackerel
They are found in the tropical waters of the Indian Ocean and the western Pacific Ocean. In the Atlantic Ocean they are found near the island of St. Helena. They live at depths of up to 200 meters. They are most often found near rocky coasts and coral reefs. The migration of these mackerels passes through the Suez Canal to the Mediterranean Sea.
Cavalla mackerel or king mackerel
They live in the tropical waters of the northwestern and central western part of the Atlantic Ocean, found at depths of up to 180 meters. It is possible to catch such mackerel only in the warm season. Can be found on the outer edge of reefs.
Brazilian mackerel
They live in tropical, subtropical and temperate waters of the Atlantic Ocean, and are found at a depth of up to 130 meters.
What do mackerel bite on?
In this regard, the fish is more than unpretentious and, as they say, “bites on everything that glitters.” Therefore, there are many types of bait. Both live bait fishing and the classic “sea set” are suitable - cutting fish, or, for example, shellfish meat. For small fish, silverside or anchovy are suitable.
Experienced fishermen use so-called tyrants as bait. They independently make them from a piece of fishing line, to which they attach hooks decorated with multi-colored materials: foil, shiny threads, bright plastic pieces or even colored feathers.
The number of hooks can vary from 2 to 6. This is due to the size of the tackle - the smaller the bait, the easier it is to cast. Also, if you are lucky and manage to cast your fishing rod right into a school of mackerel, then the number of fish you catch will be equal to the number of hooks, how many fish are you able to pull out?
Previously, we told you what they bite on.
When is the best time to catch mackerel?
The most favorable time periods for mackerel fishing are from early morning until noon, and from four o'clock in the evening until sunset, if we're talking about about shore fishing. From the side of a boat on the open sea the fish bites really well all day and night. The fishing season is very long - With early spring until November.
If you decide to catch this fish from the shore, then best season for this it will be early spring, since it is then that these fish flock together large flocks off the coast.
What gear is needed for mackerel?
When fishing on shore, it is recommended to use rods of maximum length. The fishing line for this type of fishing should be the thinnest, since mackerel has very good eyesight. An interesting feature is that when catching this fish, the hook is supposed to be tied directly to the fishing line; a leash is not needed for this.
As for the hook, It is recommended to use it with an extremely extended forend. In order for the live bait to remain in one place, the float must be used with the maximum lifting capacity. It is important to take into account that mackerel catches very quickly, so hooking them is very easy.
Also, a mackerel caught on a hook tends to squirm, thereby tangling the fishing line. To prevent this from happening, you don’t need to hesitate, but pull out your catch as quickly as possible.
As bait, as mentioned earlier, best choice he will be a tyrant, but keep in mind that making such a fishing trick requires remarkable skill.
Step-sisters – mackerel and mackerel
Mackerel and mackerel - is there a difference between them or are they the same fish? As mentioned earlier, mackerel is a representative of the mackerel family. So does this mean that they do not need to be distinguished, most likely not. After all, tuna also belongs to this family. Unlike its two sisters, tuna cannot be confused with them.
The first thing you need to pay attention to is the size. Mackerel much larger than mackerel. As for the shape, this also has its own characteristics: the majority of mackerel are more elongated and acute form torso.
It is also worth paying attention to the color; you will never see any stripes or dark spots on the mackerel’s belly, which cannot be said about its close relative. The color of the meat of these fish also differs; mackerel meat is much lighter, does not have a creamy pink tint and its structure is more rigid.
Let's remember the differences:
- any mackerel is larger than mackerel
- the shape of the mackerel is sharper than that of mackerel
- a white belly without stripes or spots is found only in mackerel
- The color of mackerel meat is lighter and has a gray tint
- mackerel has a tougher meat structure
How long has it been since you had a really BIG CATCH?
When last time Have you caught dozens of HUGE pike/carp/bream?
We always want to get results from fishing - to catch not three perch, but ten kilogram pikes - what a catch! Each of us dreams of this, but not everyone can do it.
A good catch can be achieved (and we know this) thanks to good bait.
It can be prepared at home or bought in fishing stores. But stores are expensive, and to prepare bait at home, you need to spend a lot of time, and, to be fair, homemade bait does not always work well.
You know that disappointment when you buy bait or prepare it at home and only catch three or four bass?
So maybe it’s time to use a truly working product, the effectiveness of which has been proven both scientifically and in practice on the rivers and ponds of Russia?
It gives the same result that we cannot achieve on our own, especially since it is cheap, which distinguishes it from other means and there is no need to spend time on production - you order it, it’s delivered and you’re good to go!
Of course, it is better to try once than to hear a thousand times. Moreover, now is the season! This is a great bonus when ordering!
Find out more about the bait!
Mackerel is a common fish that belongs to the mackerel family, and the name of which is often called mackerel, which is a mistake. The confusion occurs due to the relatedness of the species of these fish, however, they are completely different.
What kind of fish is mackerel?
Elongated body and massive jaws with large triangular teeth- This distinctive features mackerel, slightly larger in size than mackerel. The most common habitats of this fish are rocky coasts and coral reefs of warm seas.
The size of fish of the mackerel family, all of which are predatory without exception, varies from 60 cm to 4.5 meters.
The largest specimen of this species lives on the coasts of the Indian Ocean, in the western Pacific Ocean, and also in the Mediterranean Sea. striped mackerel, so named due to the strong break in the stripes in its color and light belly.
There are also Japanese mackerel a meter long, living in the waters of Northern China, Korea and Japan, and a 60-centimeter Indian mackerel, whose home is the coasts of Southeast and South Asia.
The main source of nutrients for this predator is plankton, coastal fish, eels, various shellfish, and so on.
Schools of mackerel usually do not contain admixtures of other fish.
Mackerel is the most valuable fish in fishing.
Habitats
It is impossible to meet this predatory fish far from the coast, since the main habitats for mackerel are pelagic zones. Schools of these fish are considered quite common near coral reefs and rocky shores, and estuaries and sheltered harbors are typical locations for young fish.
Mackerel bait
Most often, fishermen catch mackerel using any artificial bait, which you don’t even have to buy and are easy to make yourself, but, along with this, you have the opportunity to catch mackerel for just caught small fish. For example, for king mackerel, a true delicacy is garfish or, otherwise, needle fish, very often used as natural bait when fishing for mackerel.
You can catch garfish in coastal surface zones, since the main food of this fish is small crustaceans and fish. It must be remembered that for Bait for mackerel garfish must be small in size, no more than 30 centimeters, although there are needle fish up to one and a half meters long. Its powerful large jaw will help the garfish stay on the hook.
Some cut fish and shellfish are also suitable as natural bait.
Methods for catching mackerel
- Very often, when fishing for mackerel, anglers use the “path” method, which works most effectively when the mackerel is feeding. At this time, a large dark, shaky stripe appears on the water, which is strikingly different from other areas of the surface.
- Spinning can be an assistant in catching this predatory fish, which bites well on imitation wobblers and small curved feathered or featherless spoons. In this case, you will also need high rocky banks or a boat for fishing. A resisting mackerel caught on a hook tries to swim away to the side, strongly bending the spinning rod, so a good solution would be to use lures.
- Fish is also caught from the shore using a float rod, this brings big catch when passing large flocks.
- They also catch mackerel using such a familiar tackle as a tyrant. You can use both classic “decorations” and fly baits here.
How to catch more fish?
I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:
- . Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
- More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
- Lures using pheromones.
When is the best time to catch mackerel?
You can fish for mackerel from early spring until almost the onset of cold weather, that is, until the beginning of November. The fishing season for this predator is very long.
Coastal fishing lovers should choose spring time, the season for bringing fish into coastal schools for intensive and prolonged feeding. Knowing the migration periods of mackerel can greatly facilitate the fishing process.
Tackle for mackerel
Fishing for mackerel is not difficult, but requires additional preparation. Despite the fact that the equipment does not require any special wisdom, many anglers prefer to catch mackerel using the fly fishing method, thanks to which it is possible to throw the tackle far enough. A boat or yacht is perhaps the best for mackerel.
Anything shiny and eye-catching, such as sparkling foil and bright feathers, can serve as bait. All this serves as a magnet for casting a similar mackerel.
Before casting a fish suitable for such fishing, equipped with gear with several leashes, you need to know the exact depth in order to perform the cast correctly.
Fishing for mackerel does not require huge expenses.
You should remember the correct weight of the sinker (from 50 to 80 grams). After it sinks to the bottom, the fisherman can only reel in the fishing line, working the rod correctly.
If there is concern that the sinker may get stuck at the bottom, you should not lower it all the way. Working with the fishing rod and pulling the line should begin as soon as it is in the water. The process is not complicated, but the result will surpass all expectations.
Also you should not increase the number of leashes, four will be enough. Of course, the more hooks, the greater the catch, but the time to untangle them will also increase significantly. Greed is not a help at all in this matter.
Mackerel and mackerel: similarities and differences
In stores, mackerel and mackerel are often found side by side, sometimes even under the same name. Some claim that these fish are one and the same, others say the opposite. Even having entered the word “mackerel” into a Wikipedia search, we read that mackerel is the same as mackerel. 
But if you take a serious approach to solving this issue, you can sooner or later stumble upon the conclusion that mackerel and mackerel fish two completely different biological genera.
Frequently erroneous trade names have contributed to this confusion.
Since in English these fish are called the same, in stores you can now find both mackerel, called mackerel, and mackerel, which is called mackerel, and it happens that almost all fish of this family are sold under the name “mackerel”.
The word "Mackerel" is a general designation for the entire mackerel family, which includes many fish.
Differences between mackerel and mackerel
The size of the mackerel is much larger size mackerel, and its stigma is sharper.
The belly of the mackerel is pure white, since the stripes and spots from the back do not extend onto it, while the belly of the mackerel, gray or slightly yellow, may be striped or spotted, although this is not necessarily the case. Maybe this will help distinguish them on the shelves, but such a sign may turn out to be completely wrong. Because southern mackerel, for example, are completely spotted, making it difficult to properly identify.
The fatty and tasty meat of mackerel with a pleasant pink tint gives it great value in comparison with mackerel, the repulsive gray meat of which is quite dry and suitable mainly only for salads. But for people who suffer from rickets, as well as those suffering from memory loss, seizures and nerve problems, mackerel can be very useful. Its meat improves the functioning of the heart and blood vessels and slows down the aging of the body, and the protein contained in it is absorbed almost instantly.
By eating mackerel, you can boost your immunity, regulate hormonal problems and reduce the risk of diabetes. It, like other fish, should not be consumed if you are allergic to seafood, as well as for liver and kidney diseases. Not recommended for consumption this type fish with an excess of selenium and problems with the gastrointestinal tract.
Until the fishing of young mackerel begins, they already hit the shelves. adult fish, large and well-fed, encouraging buyers to make the wrong choice in their favor. Fish salads are certainly not bad, but for barbecuing and salting you need to choose mackerel.
General biology of the mackerel family
Let's take a closer look common features fish of this family.
One of the characteristic distinguishing features is the bony ring around the eye. Also, to avoid turbulence when developing high speed, and mackerel, tuna and mackerel are among the fastest (speed up to 70 km/h) in the world, these fish have a set of small fins from the second fin on the back to the tail and from it to the anus . Their body temperature, which can rise by several degrees, helps them travel huge distances at such speeds.
The enemies of these predatory dolphin fish, birds eating fish and humans.
Mackerels prefer to move in schools.
All the main life processes of young animals occur close to the shores. On average, mackerel live about 25 years.
So, let’s remember the differences between fish of the mackerel family:
- Mackerel is larger than mackerel.
- The stigma of mackerel is sharper than the stigma of mackerel.
- The mackerel's belly is clean, without spots or stripes, unlike the striped-spotted belly of the mackerel. There are exceptions.
- Mackerel meat is much fattier.
How long has it been since you had a really BIG CATCH?
When was the last time you caught dozens of HUGE pike/carp/bream?
We always want to get results from fishing - to catch not three perch, but ten kilogram pikes - what a catch! Each of us dreams of this, but not everyone can do it.
A good catch can be achieved (and we know this) thanks to good bait.
It can be prepared at home or bought in fishing stores. But stores are expensive, and to prepare bait at home, you need to spend a lot of time, and, to be fair, homemade bait does not always work well.
You know that disappointment when you buy bait or prepare it at home and only catch three or four bass?
So maybe it’s time to use a truly working product, the effectiveness of which has been proven both scientifically and in practice on the rivers and ponds of Russia?
It gives the same result that we cannot achieve on our own, especially since it is cheap, which distinguishes it from other means and there is no need to spend time on production - you order it, it’s delivered and you’re good to go!
Of course, it is better to try once than to hear a thousand times. Moreover, now is the season! This is a great bonus when ordering!
Find out more about the bait!
(mackerel, bonito, tuna, mackerel, bonito)
The name "mackerel" is associated with open ocean, yachts, and “mackerel” - with blocks of frozen fish, in best case scenario- with smoked fish. In fact, mackerel is the name for mackerel adopted in English-speaking countries. Its relatives are tuna and bonito.
Previously, many ichthyologists believed that mackerel, bonito and tuna should be considered separately. Indeed, what can a thirty-centimeter mackerel and tuna, whose length exceeds four and a half meters, have in common? But between small mackerels and huge tunas, you can place species in a continuous row mackerel fish, occupying an intermediate position in size and lifestyle. Therefore, all these fish are combined into one mackerel family Scombridae. The family turns out to be large, it includes 51 species of fish, most of which have important commercial value. The appearance of all mackerels indicates that they are fast swimmers.
For ease of consideration and preparation, we will divide all mackerels available to Israelis into three groups: not very large, shorter than 1 meter, from one to 2-3 meters - bonito (these are bonito, king mackerel and small tuna), and very large, longer than 3 meters - big tuna.
Mackerel is a very beautiful schooling fish, with a spindle-shaped body, a thin, strong caudal peduncle and a powerful crescent-shaped tail. Rarely grows to 60 cm. It is characterized by high but variable numbers and occupies an important place in coastal and ocean fisheries. Mackerel feeds on plankton and small fish and lives up to 17-18 years. It lives at a temperature of 8-20°C, swims quickly (up to 100 km/h in a throw) and makes long migrations.
In Israel this fish is called mackerel, and in ichthyological Hebrew it is called “kolias”. There are two types of mackerel caught in our country, you just need to know where to fish. Atlantic mackerel - Scomber scombrus can be found in the Mediterranean Sea. It is one of the most common species in the North Atlantic. Found off the coast North America from Labrador to Cape Hatteras, off the coast of Europe - from the Canary Islands to Iceland and Norway, as well as in the open ocean and in the seas: Baltic, North, Norwegian, Barents, Marmara and Black. Israeli fishermen in the Mediterranean caught more than 3 tons of mackerel in 2004.
And in Eilat you can try to catch Australian or spotted mackerel S. australasicus
. It lives in the western part of the Pacific Ocean (from China and Japan in the north to the Hawaiian Islands in the south), off the coast of Australia and New Zealand, in the northern part of the Indian Ocean (Red Sea, Gulf of Aden and Oman). There is also Japanese or Oriental mackerel - S. japonicus
, she also lives in the Quiet and Indian Oceans, but does not reach the Red Sea, and ends up in stores frozen. Atlantic mackerel grows up to 3.5 kg, Japanese - 3 kg, and Australian, which is found in the Red Sea, is the smallest, Weight Limit- 1 kg.
In spring, the fat content of mackerel is low, approximately 3%, and in autumn up to 30% of the body weight of the fish is fat. Therefore, autumn fatty mackerel is a good source of omega-3 fatty acids and vitamins D and B 12. This fish is good for smoking and grilling over coals. True, I don’t think that with the abundance of other fish in stores, it makes sense to boil or fry frozen mackerel - the smell is too strong. But I respect mackerel smoked cold or hot.
But here are two rather interesting recipes:
1. Mackerel casserole.
Cut fresh or frozen mackerel fillets (1 kg) into small pieces, add to the fish a small onion, a teaspoon of salt, a teaspoon of ground white pepper and a teaspoon of ground cumin, a small boiled potato and a tablespoon of starch. Grind all this in a blender. Fry over medium heat in a Teflon frying pan. Serve with boiled potatoes and carrots, green or cucumber salad with sweetish vinegar.
2. Mackerel with gin and grapefruit juice sauce.
2 small fresh mackerel,
1 large green grapefruit,
1 small sweet onion, finely chopped
gin,
2 teaspoons brown sugar,
50 g butter,
Orange juice,
starch.
For the marinade:
Squeeze the juice from the grapefruit, add an equal volume of gin to the resulting juice and mix.
Place the fish in the marinade for a couple of hours. Remove the fish from the marinade and grill for 5-8 minutes on each side until the meat is opaque at the spine. At the same time, fry the onion in oil until golden brown. Add the marinade, sugar, spices, starch and orange juice to the onion and, reducing the heat, stir the sauce until thickened.
And for lovers of culinary experiments, here’s some advice: in order to soften the specific smell of this fish, Western sources recommend marinating mackerel in lime juice (the lemon is so bitter) or serving it with hot sour sauces - gooseberry or cranberry.
Just good tuna goes for grilling and steaks. The fact is that tuna muscles are very similar to meat. Even raw fish when cut, it is blood-purple in color, like weathered beef or game. (). An unsophisticated person can easily mistake a fried tuna steak for a beef steak. IN ideally the carcass is cut right on the ship and frozen in the form of portioned steaks, which you defrost in your kitchen. The peculiarities of frying are to avoid drying out the already dry meat. Overcooked tuna - tough and tasteless. When frying, tuna must be treated like meat, or more precisely, a fillet when you want to fry it rare. Then the meat will be elastic, with a pleasant color and intense smell. Pieces of tuna must be thoroughly breaded so that the juice does not leak out. It is best to roll first in flour and then in fine semolina - this is finer than breadcrumbs. Be sure to fry steaks with big amount onions and butter to essentially make a sauce. Tuna goes well with vegetables.
Yet most people are only familiar with tuna in canned form. Many people probably think that tuna swim in the ocean in neat cylinders. tin cans. In any case, these are the cheapest canned fish in our country, which does not make them any less tasty. You can eat the contents directly from the jar, or you can put it on a plate along with mashed potatoes from the bag and get lunch in 2 minutes. You can crush the tuna pate into a jar with a fork, spread the tuna pate on bread, toast or put it in pita, or you can make a salad by mixing tuna with anything.
And it turns out that tuna is a very elitist and very democratic fish at the same time. Its sport fishing is an expensive hobby, and the fishery provides a livelihood for many poor people. Tuna sushi, sashimi and steaks are exquisite and expensive dishes, and canned food is a common food for every day. It may well happen that while you are snacking on “tuna in butter” vodka in nature, someone is snacking on sake sushi made from the same fish that is in your canned food. And those parts of her carcass that were considered unsuitable for food for you and the unknown gentleman went to “whiskas-tuna” for your pussy.
But we will focus on an intermediate option and cook tuna fillet in Teriaki sauce.
For 1 serving you will need:
300 g tuna fillet,
1 small zucchini,
3-4 tbsp. spoons of teriyaki sauce,
1 lemon,
spices.
Cooking method.
Marinate tuna fillet in teriyaki sauce for 1 hour.
Cut the zucchini into thin slices and simmer in boiling salted water for 3-4 minutes.
Drain the water. Place the marinated tuna on the grill or frying pan and fry for 2-3 minutes on each side (it is customary to serve tuna not fully cooked).
Pepper, but do not add salt (the sauce is quite salty). Place zucchini mugs on a warmed plate and top with tuna fillets. You can pour the heated remaining teriyaki sauce over it.
Tuna salted at home is very good.
Quite often, Israeli stores sell pieces of tuna fillet with skin weighing 2-4 kg. They can be salted at home. The salting technology that I use is very simple, but long.
So, let's go to the store and look at the tuna. 
Please note that with approximately the same weight, fillet pieces can be long and thin, or short and thick.
We come home and look at what containers we have so that the whole piece fits in there and is covered with liquid. I use plastic boxes with sealed lids.
Again we go to the store and buy tuna of the appropriate size.
The first stage of salting is technical. At home, we wash off the crust of ice from it, without defrosting, place it in a selected container, fill it with tap water so that the piece is covered with liquid. Remove the fish and set it aside.
Add salt (~4 tablespoons per kilogram of fish) and sugar (1 tablespoon) to the water and stir until dissolved. (You can add dill, garlic and whatever you want to the brine, but I did not feel these additives in the finished fish. All this can be added in the second stage).
Place the fish in the brine, adding water if necessary to cover the piece. Close the lid and shake several times to distribute the brine evenly.
Place in the refrigerator for 2 days. Shake the container 2-3 times a day to speed up the exchange processes between fish and brine.
After two days, remove the fish from the brine, rinse it very lightly with running water and wrap it in a clean cloth (I use viscose napkins in rolls). We put all this in a plastic bag (do not seal it tightly!) and return it to the refrigerator for 3-7 days. During this time, the salinity is leveled out throughout the entire thickness of the piece of fish.
We cut off from a piece of fillet as much as we plan to eat in the coming days, and put the rest in the same cloth in the freezer, but seal the plastic bag tightly so that the piece does not dry out.
We cut the piece that we plan to eat into thin slices. (And from the piece that we cut off in the freezer as needed, it’s very good to cut fish that is not completely defrosted; you get thin, neat pieces).
And we begin the second stage - the creative one. Prepare the filling from vegetable oil. NOT OLIVKOVGO, because it’s good olive oil It will harden in the refrigerator. I use canola.
And here there is huge scope for imagination. You can create different sauces based on vegetable oil, adding garlic, dill, chili sauce, soy sauce, liquid smoke, wasabi, etc. You can do a little at first to see if it’s good
Place the pieces in the sauce so that each one is covered with it, and put it in the refrigerator for a day. Sometimes we shake it so that the sauce penetrates better into the fish.
That's all! This is how we gradually or quickly eat the entire frozen piece and go for a new one. Next time we will make the necessary adjustments to the first and second stages, because everyone has different pieces of fish and tastes.
Loading...
