The mackerel is an excellent fish; it has a blue back marked with undulating black stripes and five false fins. It is a migratory fish, and at certain periods of the year abounds on the coasts of Europe and America. On the western coasts of England the mackerel is captured with nets by torchlight; it is also caught by hook and line. It bites eagerly at anything which appears alive, and is "caught by glare" - a bright fish, a piece of glittering metal, or a bit of scarlet cloth; the line is short, but made heavy with lead; a couple of men can catch 1000 a day. The greater the speed of the boat, the greater the number of fish taken, therefore a fresh wind is called a mackerel breeze. Mackerel fishing is considered delightful sport. The Tunny of the Mediterranean belongs to this family. Its flesh resembles beef.

Constituent parts of 1 lb.

Mackerel are boiled with fennel-sauce, broiled or fried; also soused in vinegar for a breakfast-dish. They should never be eaten out of season, as they are especially injurious. They are very nourishing fish and cheap. Price, generally from 6d. to 3d. each.