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https://www.fisheries.noaa.gov/bulle...e-will-close-1
Let that number sink in for a moment...Quote:
The 2018/2019 commercial hook-and-line quota is 1,116,000 pounds. Updated landings data indicate that the harvest of king mackerel in this zone will reach the quota by October 5, 2018.
This is about equal to the amount of king mackerel eaten by sharks near the GSPPier each year ;-)
Anybody know where all that product goes?
You don't see too much in markets.
That's a lot of kings, but you never see them on a menu or in a fish market down here? I hear the biggest market is in the northeast???
But think about the fact that the annual catch of Alaska Pollack is over 1 million metric tons. Yes, that metric tons!
If landings data indicate that they're about to reach their quota, somebody's catching them for some purpose. I can't imagine that hook and line fishing for kings would be profitable for sale to the pet food industry. They can't be making very much per pound!
If I had to guess they are shipping it to Asia.
From what I can find, both kings and Spanish are mainly for the American market.
Makes me think of the buffalo fish from the Illinois and Mississippi rivers gracing restaurant menus and community fish frys around this region or the popularity of lake trout in Maryland. Somewhere in america every fish one person turns their nose up for is someone else's delicacy.
This is probably a dumb question, but is the canned mackerel found in the grocery store a different species? I see they use mackerel a good bit for cat food as well, but again, not sure if we're talking about the same species.
i was thinking pet food as well.
Most canned mackerel I've seen in supermarkets is pacific jack mackerel (they look like a big cigar minnow) or pacific chub mackerel (look like an Atlantic mackerel). I had fish similar to jack mackerel in Japan, it was broiled and amazingly good.Quote:
Originally Posted by benhunts
Spanish and kings are not used in catfood production, the price per pound is too high. They use atlantic, chub or jack mackerel for catfood.
Spanish Mackerel Sushi - Sushi Everyday
Interesting read on mackerels for sushi.
Using Atlantic macs (scomber scombrus) as pet food seems like a terrific waste. They're an excellent eating fish even if they are smaller than the average Spanish.
this part sure was...Quote:
Originally Posted by Nimakdm
http://sushieveryday.com/wp-content/...kerel-Fish.jpgQuote:
If you read my post on the Importance of Bleeding Fish, you’ll know why it’s a big deal. In the photo below, the fish on the bottom wasn’t bled. Notice the fillet is slightly darker and has some blood spots as opposed to the top fillet. The taste and presentation are greatly improved by bleeding your catch as soon as it is caught.
We always vinegar cure it, I have not tried it uncured. Cured is the traditional Japanese way and my wife insists on it!Quote:
Originally Posted by Nimakdm
BTW, how he shows its served, its more accurately called sashimi, since there is no sushi (vinegar rice).
It is normally served cured and then sliced as nigiri or as pressed sushi. We normally do pressed sushi.
Also, he got the name wrong, king mac is sawara. Spanish and other similar smaller mackerel are saba.
I agree. Most mackerel (saba) sushi you get in the US is cured Atlantic mackerel or chub mackerel. Good stuff if its handled and prepared properly.Quote:
Originally Posted by fordguy
In Europe, smoked Atlantic mackerel is very popular.