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Atlantic mackerel

The Atlantic mackerel (Scomber scombrus), is a pelagic schooling species of mackerel found on both sides of the North Atlantic Ocean. The Atlantic Mackerel is by far the most common of the ten species of the family that are caught in British waters,in north-east Atlantic: North Sea (east) and British Isles (west).

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 (a class of fatty acids), 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.


 



 
 
 
 
 
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