scomber scombrus (mackerel) Fundamentals Explained
Mackerel is usually warm smoked to present a All set-to-eat delicatessen product or service, as well as flesh of incredibly hot smoked mackerel can be used as being a basis for a pate. The mackerel can even be break up or filleted and after that kippered in cold smoke within a fashion similar to herring.Small mackerel could be steaked for canning,