Atlantic mackerel

Atlantic mackerel (Scomber scombrus) is a commercially important pelagic marine fish that is abundant in cold and temperate coastal waters, where it often gathers in large surface shoals. Its firm, fatty flesh has a distinctive savoury flavour and is rich in n-3 fatty acids, making it nutritionally prized. The species is marketed fresh, frozen, smoked, and canned, and is popularly consumed fried, grilled, or baked. Because mackerel is a scombroid fish with high histidine content in its muscle, strict chilling from catch through distribution is essential: temperature abuse allows bacteria to convert histidine to histamine, causing scombroid poisoning, so cold-chain control is the defining safety requirement.