Atlantic mackerel

SIZE: 

From 30 cm to 40 cm, can reach up to 60 cm; for a weight of 500 g to 1.5 kg, and even up to 3.4 kg.

LIFE EXPECTANCY: 

Up to 17 years.

LIFE CYCLE: 

Sexual maturity at about 2 or 3 years.

In the Gulf of Saint-Lawrence, Atlantic mackerel spawn in June and in July in the southern part of the Gulf. Females can lay up to 1,000,000 eggs per spawning season. They can lay their eggs several times, both during the day and at night. Incubation lasts a week.

Temperature changes in the waters of the St. Lawrence are affecting their ability to reproduce.

In the water column, up to 1,000 m deep; but more frequently up to 200 m, in cold to temperate waters. A migratory and gregarious fish.

The Atlantic mackerel lives at the bottom of the water column in winter and rises to the upper levels in spring. They arrive in the southern Gulf of St. Lawrence towards the end of May. After spawning, they disperse into the estuary and return between September and November.

PREYS:

Plankton
Eggs of fish
Young or small fish

The Atlantic mackerel plays a key role in the ecosystem, contributing to the transfer of nutrients between the lower trophic levels (plankton) and the upper trophic levels (predators).

MACHINES: 

Gillnets, seine, line.

REGULATIONS:

Commercial and bait-fish fishing were urgently closed by Fisheries and Oceans Canada for the year 2022 due to the species’ status being in the “Critically endangered zone”.

Other regulations:

• Total authorized catch (before the ban)
• Suspension of new permits since 2017
• Specified fishing season
• Fishing for bait authorized by permit. Exclusive use by the fisherman; cannot be sold.
• Commercial community fishing permits for certain native communities.
• Recreational fishing daily limit of 20 mackerel per person since 2021 and minimum catch size of 26.8 cm.

Commercial fishing for Atlantic mackerel has existed since the 1600s.

Atlantic mackerel is an important bait fish, particularly for snow crab and lobster fishing. Given its decline, it is all the more essential to find sustainable alternative bait that would be effective and equally profitable in order to limit the pressure on this species. Several facilities such as Merinov and the Marine Biotechnology Research Centre (CRBM) are actively searching for solutions.

BENEFITS: 

Oily fish, rich in Omega-3 fatty acids, which help in reducing the risk of cardiovascular disease and promoting healthy immune, circulatory, and hormonal functions.

LET’S COOK:

Quite a sharp taste. Brown flesh.

OUR CULINARY ADVICE:

• Because it is an oily fish, there is no need to add fat when cooking it.
• Light cooking, such as steaming or en papillote, is best to avoid destroying the Omega-3s.
• If frozen, it will lose its flavor and nutrients. Freezing is also not the best way to preserve it because of its high oil content. Fresh, smoked, or canned is preferable.