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Atlantic Mackerel
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| [Note Guidelines] Photographer's Note |
Hi friends on TN,
here a short posting from my vessel,at the moment discharging our cargo in Fawley on the solent river (near Southampton),while we were at anchor at St Helens bay huge shoals of mackerel were around us,sometimes it looked the water was boiling,the fishing was great and I tried as well to photograph this event from the deck,not that easy as they swim and jump very fast,but since these fish are not seen and photographed on TN,I thought of posting this capture,since short I have a mobile modem installed on my laptop and can visit so now and then,
Atlantic mackerel
The Atlantic Mackerel is by far the most common of the ten species of the family that are caught in British waters. It is extremely common in huge shoals migrating towards the coast to feed on small fish and prawns during the summer.
Abundant in cold and temperate shelf areas, it forms large schools near the surface. They overwinter in deeper waters but move closer to shore in spring when water temperatures range between 11° and 14°C.
In north-east Atlantic: North Sea (east) and British Isles (west). North Sea stock decreased dramatically in the 1960s because of direct overfishing.
Male and female Atlantic mackerel grow at about the same rate, reaching a maximum age of about 20 years and a maximum fork length of about 47 cm. Most Atlantic mackerel are sexually mature by the age of three years.
Atlantic mackerel are sought after for food either cooked or as sashimi. It consists mostly of red meat and has a strong taste desirable to some consumers. Atlantic mackerel is extremely high in vitamin B12. Atlantic mackerel is also very high in omega 3, containing nearly twice as much per unit weight as does salmon. Unlike King mackerel and Spanish mackerel, Northern Atlantic mackerel are very low in mercury, and can be eaten at least twice a week according to EPA guidelines.
Although Atlantic mackerel have been somewhat depleted in the waters around Europe, the Atlantic mackerel population apparently persists at abundant levels in U.S. waters despite being overfished in the 1970s.
Mainly in Scandinavia, canned mackerel in tomato sauce is commonly used as sandwich filling. |
Juyona, Evelynn, Jamesp, haraprasan, meyerd, CeltickRanger has marked this note useful
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- Juyona
![Gold Star Critiquer/Gold Note Writer [C: 2042 W: 6 N: 2025]](http://i1.treknature.com/misc/g-n-g.gif)
(13277) - [2008-07-14 14:58]
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Hola Paul.
espectacular escena,
interesante captura y pov...
saludos amigo.
What an interesting shot. Can't say that I've ever seen a school of Mackerel up close. It's a nice capture.
TFS
Evelynn : )
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- Jamesp
(14380)
- [2008-07-14 22:54]
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Hi Paul
I have been mackerel fishing but have never seen a spectacle like this. A real TN moment. Well seen and captured,
James
Hi Paul,
A nice capture of this shoal of mackerels. Excellent composition and very good details. Thanks a lot for sharing.
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- meyerd
![Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 388 W: 63 N: 1144]](http://i1.treknature.com/misc/g-g-g.gif)
(3523) - [2008-07-15 11:55]
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Hi Paul,
I have never seen a picture like that, thank you very much that you thought of us TN viewers "hungry for knowledge". The scene is highly interesting, the mackerels are seen very clearly and we may just wonder what they do on this shot: gulp air, or flee in panic or eat plankton? Well done, Paul.
Best regards
Dietrich
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- joey
(19883)
- [2008-07-15 13:57]
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This is such a good shot!
I've never seen anything like it!
Excellent sharpness.
Great composition.
Good to hear you passed our neck of the woods too :-)
Cheers,
Joe
hello Paul
excellent shot of these fishs, fine POV, excellent sharpness
and details of the fishs, i love the 3d effect of the waves, TFS
Asbed
