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mackerel

mackerel

mackerel Sentence Examples

  • The fisheries are important - for herring, mackerel, sprats, cod, salmon, lobsters and anchovies.

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  • There are an extensive mackerel and herring fishery, and motor engineering works.

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  • " mackerel fishery"), 21 m.

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  • The fry of clupeoids, which likewise swim in schools, are followed by the mackerel until they reach some shallow place, which their enemies dare not enter.

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  • All fishes of the mackerel family are strictly carnivorous; they unceasingly pursue their prey, which consists principally of other fish and pelagic crustaceans.

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  • The home of the common mackerel (to which the following remarks refer) is the North Atlantic, from the Canary Islands to the Orkneys, and from the Mediterranean and the Black Sea and the coasts of Norway to the United States.

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  • colias, which is distinguished by a somewhat different pattern of coloration, the transverse black bands of the common mackerel being in this species narrower, more irregular or partly broken up into spots, while the scales of the pectoral region are larger, and the snout is longer and more pointed.

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  • Buffalo-fish, paddle-fish, cat-fish, drum, crappie, black bass, rock bass, German carp, sturgeon, pike, perch, eels, suckers and shrimp inhabit the waters of the Mississippi and its tributaries, and oysters, shrimp, trout, Spanish mackerel, channel bass, black bass, sheepshead, mullet, croakers, pompano, pin-fish, blue-fish, flounders, crabs and terrapin are obtained from the Mississippi Sound and the rivers flowing into it.

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  • colias, which is distinguished by a somewhat different pattern of coloration, the transverse black bands of the common mackerel being in this species narrower, more irregular or partly broken up into spots, while the scales of the pectoral region are larger, and the snout is longer and more pointed.

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  • The Spanish mackerel is, as the name implies, a native of the seas of southern Europe, but single individuals or small schools frequently reach the shores of Great Britain and of the United States.

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  • Mackerel, like all fishes of this family, have a firm flesh; that is, the muscles of the several segments are interlaced, and receive a greater supply of blood-vessels and nerves than in other fishes.

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  • Mackerel, like all fishes of this family, have a firm flesh; that is, the muscles of the several segments are interlaced, and receive a greater supply of blood-vessels and nerves than in other fishes.

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  • and weighing nearly 3 lb; these are the largest mackerel on record.

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  • Pilchard, herrings, whiting and mackerel are taken, and salmon in the Teign.

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  • Large numbers of shad, blue fish, weak fish (squeteague), alewives, Spanish mackerel, perch, bass, croakers (Micropogon undulatus), mullet, menhaden, oysters and clams are caught in the sounds, in the lower courses of the rivers flowing into them, or in the neighbouring waters of the sea.

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  • Therefore mackerel generally swim in a straightforward direction, deviating sidewards only when compelled, and rarely turning about in the same spot.

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  • Mackerel are found in almost all tropical and temperate seas, with the exception of the Atlantic shores of temperate South America.

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  • Of extra-Atlantic species the mackerel of the Japanese seas are the most nearly allied to the European, those of New Zealand and Australia, and still more those of the Indian Ocean, differing in many conspicuous points.

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  • colias, the "Spanish" mackerel; 1 a third, S.

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  • The mackerel proper (genus Scomber) are readily recognized by their elegantly shaped, well-proportioned body, shining in iridescent colours.

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  • scomber, which is the most common there as well as in other parts of the North Atlantic, crossing the ocean to America, where it abounds; and the Spanish mackerel, S.

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  • Though cod is much the most important fish (in 1905 fresh cod were valued at $991,679, and salted cod at $696,928), haddock (fresh, $1,051,910; salted, $17,194), mackerel (value in 1905, including horse mackerel, $970,876), herring (fresh, $266,699; salted, $114,997), pollock ($267,927), hake ($258,438), halibut ($218,232), and many other varieties are taken in great quantities.

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  • The whaling and cod and mackerel fisheries were of earlier colonial origin.

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  • Two species of mackerel, differing somewhat from the European species, are also caught on the coasts.

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  • Two species of mackerel, differing somewhat from the European species, are also caught on the coasts.

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  • These early schools, which consist chiefly of one-year and two-year-old fishes, yield sometimes enormous catches, whilst in other years they escape the drift-nets altogether, passing them, for some hitherto Unexplained reason, at a greater depth than that to which the nets reach, 1 The term "Spanish mackerel" is applied in America to Cybium maculatum.

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  • Towards the end of May the old fish become heavy with spawn and are in the highest condition for the table; and the latter half of June or beginning of July may be regarded as the time at which the greater part of mackerel spawn.

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  • Considerable numbers of mackerel are taken off Norfolk and Suffolk in May and June, and also in September and October.

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  • On the Norwegian coast mackerel fishing does not begin before May, whilst on the English coasts large catches are frequently made in March.

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  • In some years between 1852 and 1867 the old mackerel disappeared off Guernsey from the surface, and were accidentally discovered feeding at the bottom.

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  • The mackerel most esteemed as food is the common species, and individuals from 10 to 12 in.

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  • In more southern latitudes, however, this species seems to deteriorate, specimens from the coast of Portugal, and from the Mediterranean and Black Sea, being stated to be dry and resembling in flavour the Spanish mackerel (S.

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  • The king fish and tarpon are hunted for sport, while mullet, shad, redsnappers, pompano, trout, sheepshead and Spanish mackerel are of great economic value.

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  • Fishing for herring and mackerel is carried on and the town equips a large fleet for the codbanks of Newfoundland and Iceland.

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  • It feeds on mackerel, pilchards and herrings and, following the shoals, is often caught by fishermen in the nets along with its prey.

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  • Deep-sea and coast fishing for cod, herring and mackerel employ over 1000 of the inhabitants.

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  • Among the fish may be mentioned the tunny, dolphin, mackerel, sardine, sea-bream, dentice and pagnell; wrasse, of exquisite rainbow hue and good for food; members of the herring family, sardines, anchovies, flying-fish, sea-pike; a few representatives of the cod family, and some flat fish; soles (very rare); Cernus which grows to large size; several species of grey and red mullet; eleven species of Triglidae, including the beautiful flying gurnard whose colours rival the angel-fish of the West Indies; and eighteen species of mackerel, all migratory.

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  • It is too bony and oily for a table-fish, but is used as bait for cod and mackerel.

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  • Mackerel, cod, pollack and flat-fishes are the kinds most frequently attacked by them in the sea; of river-fish the migratory Salmonidae and the shad are sometimes found with the marks of the teeth of the lamprey, or with the fish actually attached to them.

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  • Christiansand is an important fishing centre (salmon, mackerel, lobsters), and sawmills, wood-pulp factories, shipbuilding yards and mechanical workshops are the principal industrial works.

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  • The take of 1898 consisted chiefly of cod, haddock, lobsters, mackerel, alewives, pollock and hake, but was valued at only $48,987, which was a decrease of 67% from that of 1889; in 1905 the total take was valued at $51,944, of which $32,575 was the value of lobsters and $8166 was the value of fresh cod-the only other items valued at more than $loon were soft clams ($2770), Irish moss ($2400), alewives, fresh and salted ($1220), and haddock ($1048).

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  • The principal fisheries are those on the Atlantic coast, carried on by the inhabitants of Nova Scotia, New Brunswick, Prince Edward Island, and the eastern section of Quebec. Cod, herring, mackerel and lobsters are the fish chiefly caught, though halibut, salmon, anchovies and so-called sardines are also exported.

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  • About 500 species of food fishes have been found, and common among them are the bangos or milkfish, the banak or mullet, mackerel, herring, anchovies, groupers, snappers, pompano, tarpon and bonito.

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  • On the coast, the striped bass, sea-bass, drum, sheepshead, weakfish, bluefish and Spanish mackerel are important as food fishes.

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  • In the 17th century the mackerel and whale fisheries were the basis of economic life; the latter gave way later to the cod and other fisheries, but the fishing industry is now relatively unimportant.

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  • The herring, cod, flatfish, mackerel and sprat are taken in the seas, and also great numbers of a small herring called striimnaing.

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  • mackerel and other animals, have long been known to exhibit phosphorescence.

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  • Whaling retains a remnant of its old importance, and there are also mackerel and shore fisheries, oil-works, cold storage establishments for preserving fish for food and bait, and canning works for herring.

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  • For many years there were important cod and mackerel fisheries here and Duxbury clams were famous; there were large shipyards in Duxbury in the 18th century and in the first half of the 19th.

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  • Herrings are exported to the annual value of ioo,000 to X200,000, also mackerel and lobsters.

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  • closely resembled a mackerel.

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  • Mackerel, however, are landed principally at the southern ports, and the pilchard is taken almost solely off the south-western coast.

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  • Maine markets more clams than any other state in the Union, and the catches of cod, hake, haddock, smelt, mackerel, swordfish, shad, pollock, cusk, salmon, alewives, eels and halibut are of importance.

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  • On the south coast of England it lives chiefly on pilchard and mackerel, and when in pursuit of these is often taken in the nets.

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  • The most important branch is the herring-fishery; next in value is the mackerel.

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  • The pursuit of cod, mackerel, herring and halibut fills up, with a winter coasting trade, the round of the year.

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  • Mackerel was a relatively unimportant catch until about 1821, and since then has been an important but unstable return; halibut fishing has been vigorously pursued since about 1836 and herring since about 1856.

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  • On account of the importations from Canada, Chesapeake Bay and the Great Lakes, the mackerel, cod and menhaden fisheries declined, especially after 1860, and the oyster and lobster fisheries are not as important as formerly.

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  • My guest chose the deep fried mackerel with sweet pepper relish.

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  • Oily fish includes fresh tuna (not canned tuna, which does not count as oily fish ), mackerel, sardines and trout.

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  • Vitamin D, your sardines, mackerel, salmon, all of which you can get canned.

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  • cirrocumulus clouds are very high small white puffs in ripples which forms the classic Mackerel sky.

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  • I arrived to find my friend's father sitting cross-legged on a rock, a knife clasped between his teeth, busily cleaning mackerel.

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  • fishmonger's counter, snap up some oily fish such as mackerel and salmon.

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  • We had trotted out mackerel flapper baits behind the boat, suspended on balloons.

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  • fortifysources of vitamin A include cheese, eggs, oily fish (such as mackerel ), milk, fortified margarine and yogurt.

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  • garfish taken on float fished mackerel strip.

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  • joey mackerel or small pouting.

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  • Cold smoked mackerel can also be found which has to be cooked or cut into wafer thin slices.

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  • For the young people catching mackerel for the barbecue was an experience they will always remember.

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  • However, the report by ICES covers all fish stocks and some, including mackerel and herring, are in a reasonably healthy state.

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  • Best pike of the week fell to Jason Knowles, Jason ledgered a small mackerel dead bait out from peg 34.

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  • Ernie dropped his line and started taking the mackerel off the hooks and throwing them in a box on the floor of the boat.

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  • Do you have any suggestions of recipes for using tinned mackerel?

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  • Gooseberries with their fleetingly short season, when cooked down, sweetened and served with grilled mackerel.

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  • fresh mackerel 's not a problem from May onwards.

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  • Cold water fish, e.g. mackerel, herring, salmon, sardines Vitamin B12 For healthy blood.

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  • Eat more oily fish mackerel, salmon, kippers, pilchards.

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  • Pollack to six or seven pounds are often taken, along with wrasse, mackerel and migrant Spanish mackerel.

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  • mackerel pate; garlic mushrooms.

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  • mackerel filets.

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  • mackerel shoal up at this time of year in shallow water.

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  • mackerel purse seine fishery north of Shetland.

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  • mackerel bait at about 30 feet below the surface.

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  • mackerel fishing.

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  • Barracuda were frequent visitors but we also caught jacks, snapper, grouper and king mackerel.

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  • At other times, he may buy frozen horse mackerel or even white fish that has been found dead in the trawl.

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  • Peel and thinly slice mango (its GI score is reduced by the protein in the mackerel ).

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  • Sunshine, oily fish (tuna, salmon, sardines, mackerel ), fortified margarines.

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  • There you can also do a little mackerel fishing and collect fresh mussels.

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  • Cameo Tabby (Classic, Mackerel, Spotted, Ticked ): Ground color off-white.

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  • More oily fish Oily fish such as mackerel or salmon should be served at least once every three weeks.

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  • Try to have fish twice a week, especially oily fish such as mackerel and sardines.

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  • To make the pate I put four filets of smoked mackerel in the food processor.

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  • Menu S: smoked mackerel pate; garlic mushrooms.

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  • Species likely to be caught include, pollack, haddock, mackerel and Skate.

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  • A short cast will put you into a reasonable depth of water where float fishing will produce mackerel, garfish and small pollack.

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  • Live mackerel is by far the best bait and will also account for the occasional big pollack to 20lb and cod to 27lb.

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  • Next best includes pollock, Cape hake, coley, herring and line-caught mackerel from Cornwall (in season now ).

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  • porbeagle shark move eastwards up the channel with the mackerel shoals.

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  • Colin fished a mackerel tail on a ledger rig 4 rod lengths out.

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  • Jigging with white and colored feathers and artificial sand eel for Pollack, mackerel and cod is successful.

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  • For example: salmon and cucumber, tinned sardines or mackerel and salad.

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  • Killer whales in winter commonly associate with the mackerel purse seine fishery north of Shetland.

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  • shank of the hook, which was tipped off with a chunk of frozen mackerel.

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  • The mackerel shoal up at this time of year in shallow water.

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  • shoal of mackerel in the area.

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  • However, the pelagic herring and mackerel fisheries, which exist off the coast of Scotland, may impact on the post smolts.

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  • However they are growing quickly and have excellent appetites eating sprats, mackerel and herring.

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  • tabby pattern which may be ticked, spotted, mackerel or classic.

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  • tinned sardines or mackerel and salad.

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  • Salmon, herring, mackerel, albacore tuna, and sardines are all high in EPA and DHA.

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  • A terrible strain on such a rod but it brought me my first successes with plaice, flounder, dab, whiting and mackerel.

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  • The fisheries are important - for herring, mackerel, sprats, cod, salmon, lobsters and anchovies.

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  • Besides the above, Boulogne, the most important fishing port in the country, Calais, Dieppe, Concarneau, Douarnenez, Les Sables dOlonne, La Rochelle, Marennes and Arcachon are leading ports for the herring, sardine, mackerel and other coast-fisheries of the ocean, while Cette, Agde and other Mediterranean ports are engaged in the tunny and anchovy fisheries.

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  • There are an extensive mackerel and herring fishery, and motor engineering works.

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  • " mackerel fishery"), 21 m.

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  • Pilchard, herrings, whiting and mackerel are taken, and salmon in the Teign.

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  • Buffalo-fish, paddle-fish, cat-fish, drum, crappie, black bass, rock bass, German carp, sturgeon, pike, perch, eels, suckers and shrimp inhabit the waters of the Mississippi and its tributaries, and oysters, shrimp, trout, Spanish mackerel, channel bass, black bass, sheepshead, mullet, croakers, pompano, pin-fish, blue-fish, flounders, crabs and terrapin are obtained from the Mississippi Sound and the rivers flowing into it.

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  • Large numbers of shad, blue fish, weak fish (squeteague), alewives, Spanish mackerel, perch, bass, croakers (Micropogon undulatus), mullet, menhaden, oysters and clams are caught in the sounds, in the lower courses of the rivers flowing into them, or in the neighbouring waters of the sea.

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  • MACKEREL, pelagic fishes, belonging to a small family, Scombridae, of which the tunny, bonito, albacore, and a few other tropical genera are members.

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  • The mackerel proper (genus Scomber) are readily recognized by their elegantly shaped, well-proportioned body, shining in iridescent colours.

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  • Therefore mackerel generally swim in a straightforward direction, deviating sidewards only when compelled, and rarely turning about in the same spot.

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  • All fishes of the mackerel family are strictly carnivorous; they unceasingly pursue their prey, which consists principally of other fish and pelagic crustaceans.

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  • The fry of clupeoids, which likewise swim in schools, are followed by the mackerel until they reach some shallow place, which their enemies dare not enter.

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  • Mackerel are found in almost all tropical and temperate seas, with the exception of the Atlantic shores of temperate South America.

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  • European mackerel are of two kinds, of which one, the common mackerel, Scomber scomber, lacks, while the other possesses, an air-bladder.

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  • colias, the "Spanish" mackerel; 1 a third, S.

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  • Of extra-Atlantic species the mackerel of the Japanese seas are the most nearly allied to the European, those of New Zealand and Australia, and still more those of the Indian Ocean, differing in many conspicuous points.

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  • scomber, which is the most common there as well as in other parts of the North Atlantic, crossing the ocean to America, where it abounds; and the Spanish mackerel, S.

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  • The Spanish mackerel is, as the name implies, a native of the seas of southern Europe, but single individuals or small schools frequently reach the shores of Great Britain and of the United States.

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  • The home of the common mackerel (to which the following remarks refer) is the North Atlantic, from the Canary Islands to the Orkneys, and from the Mediterranean and the Black Sea and the coasts of Norway to the United States.

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  • These early schools, which consist chiefly of one-year and two-year-old fishes, yield sometimes enormous catches, whilst in other years they escape the drift-nets altogether, passing them, for some hitherto Unexplained reason, at a greater depth than that to which the nets reach, 1 The term "Spanish mackerel" is applied in America to Cybium maculatum.

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  • Towards the end of May the old fish become heavy with spawn and are in the highest condition for the table; and the latter half of June or beginning of July may be regarded as the time at which the greater part of mackerel spawn.

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  • Considerable numbers of mackerel are taken off Norfolk and Suffolk in May and June, and also in September and October.

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  • On the Norwegian coast mackerel fishing does not begin before May, whilst on the English coasts large catches are frequently made in March.

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  • Although, on the whole, the course and time of the annual migration of mackerel are marked with great regularity, their appearance and abundance at certain localities are subject to great variations.

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  • In some years between 1852 and 1867 the old mackerel disappeared off Guernsey from the surface, and were accidentally discovered feeding at the bottom.

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  • and weighing nearly 3 lb; these are the largest mackerel on record.

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  • The mackerel most esteemed as food is the common species, and individuals from 10 to 12 in.

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  • In more southern latitudes, however, this species seems to deteriorate, specimens from the coast of Portugal, and from the Mediterranean and Black Sea, being stated to be dry and resembling in flavour the Spanish mackerel (S.

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  • The king fish and tarpon are hunted for sport, while mullet, shad, redsnappers, pompano, trout, sheepshead and Spanish mackerel are of great economic value.

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  • Fishing for herring and mackerel is carried on and the town equips a large fleet for the codbanks of Newfoundland and Iceland.

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  • It feeds on mackerel, pilchards and herrings and, following the shoals, is often caught by fishermen in the nets along with its prey.

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  • They include shad, rock cod, mackerel, mullet, bream and soles; sharks, stingrays, cuttlefish and the octopus are also common in the waters off the coast of Natal.

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  • Briefly, the chief fish of Japan are the bream (tai), the perch (suzuki), the mullet (bora), the rock-fish (hatatate), the grunter (oni-o-koze), the mackerel (saba), the sword-fish (tachi-uwo), the wrasse (kusabi), the haddock (tara), the flounder (karei), and its congeners the sole (hiranie) and the turbot (ishi-garei), the shad (namazu), the salmon (shake), the mash, the carp (koi), the funa, the gold fish (kzngyo), the gold carp (higoi), theloach (dojo), the herring (nishin) the iwashi (Clu pea melanosticta), the eel (unagi), the conger eel (anago), the coffer-fish (hako-uwo), the fugu (Tetrodon), the ai (Plecoglossus altivelis), the sayori (Heminamphus sayoni), the shark (same), the dogfish (maiiuka-zame), the ray (e), the sturgeon (chO-lame) and the maguro (Thynnus sibi).

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  • Deep-sea and coast fishing for cod, herring and mackerel employ over 1000 of the inhabitants.

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  • Among the fish may be mentioned the tunny, dolphin, mackerel, sardine, sea-bream, dentice and pagnell; wrasse, of exquisite rainbow hue and good for food; members of the herring family, sardines, anchovies, flying-fish, sea-pike; a few representatives of the cod family, and some flat fish; soles (very rare); Cernus which grows to large size; several species of grey and red mullet; eleven species of Triglidae, including the beautiful flying gurnard whose colours rival the angel-fish of the West Indies; and eighteen species of mackerel, all migratory.

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  • Though cod is much the most important fish (in 1905 fresh cod were valued at $991,679, and salted cod at $696,928), haddock (fresh, $1,051,910; salted, $17,194), mackerel (value in 1905, including horse mackerel, $970,876), herring (fresh, $266,699; salted, $114,997), pollock ($267,927), hake ($258,438), halibut ($218,232), and many other varieties are taken in great quantities.

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  • It is too bony and oily for a table-fish, but is used as bait for cod and mackerel.

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  • Mackerel, cod, pollack and flat-fishes are the kinds most frequently attacked by them in the sea; of river-fish the migratory Salmonidae and the shad are sometimes found with the marks of the teeth of the lamprey, or with the fish actually attached to them.

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  • Christiansand is an important fishing centre (salmon, mackerel, lobsters), and sawmills, wood-pulp factories, shipbuilding yards and mechanical workshops are the principal industrial works.

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  • The take of 1898 consisted chiefly of cod, haddock, lobsters, mackerel, alewives, pollock and hake, but was valued at only $48,987, which was a decrease of 67% from that of 1889; in 1905 the total take was valued at $51,944, of which $32,575 was the value of lobsters and $8166 was the value of fresh cod-the only other items valued at more than $loon were soft clams ($2770), Irish moss ($2400), alewives, fresh and salted ($1220), and haddock ($1048).

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  • The whaling and cod and mackerel fisheries were of earlier colonial origin.

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  • The principal fisheries are those on the Atlantic coast, carried on by the inhabitants of Nova Scotia, New Brunswick, Prince Edward Island, and the eastern section of Quebec. Cod, herring, mackerel and lobsters are the fish chiefly caught, though halibut, salmon, anchovies and so-called sardines are also exported.

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  • About 500 species of food fishes have been found, and common among them are the bangos or milkfish, the banak or mullet, mackerel, herring, anchovies, groupers, snappers, pompano, tarpon and bonito.

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  • On the coast, the striped bass, sea-bass, drum, sheepshead, weakfish, bluefish and Spanish mackerel are important as food fishes.

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  • In the 17th century the mackerel and whale fisheries were the basis of economic life; the latter gave way later to the cod and other fisheries, but the fishing industry is now relatively unimportant.

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  • The herring, cod, flatfish, mackerel and sprat are taken in the seas, and also great numbers of a small herring called striimnaing.

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  • mackerel and other animals, have long been known to exhibit phosphorescence.

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  • Whaling retains a remnant of its old importance, and there are also mackerel and shore fisheries, oil-works, cold storage establishments for preserving fish for food and bait, and canning works for herring.

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  • For many years there were important cod and mackerel fisheries here and Duxbury clams were famous; there were large shipyards in Duxbury in the 18th century and in the first half of the 19th.

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  • Herrings are exported to the annual value of ioo,000 to X200,000, also mackerel and lobsters.

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  • closely resembled a mackerel.

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  • Mackerel, however, are landed principally at the southern ports, and the pilchard is taken almost solely off the south-western coast.

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  • In the inland waters salmon, trout, togue (Salvelinus namaycush), pickerel and bass abound; along the shore there are lobsters, clams and scallops (Pecten irradians); and off the shore are herring, alewives, mackerel, cod, halibut, haddock, smelts, hake, menhaden, porgies and porpoises.

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  • Maine markets more clams than any other state in the Union, and the catches of cod, hake, haddock, smelt, mackerel, swordfish, shad, pollock, cusk, salmon, alewives, eels and halibut are of importance.

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  • On the south coast of England it lives chiefly on pilchard and mackerel, and when in pursuit of these is often taken in the nets.

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  • The most important branch is the herring-fishery; next in value is the mackerel.

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  • The pursuit of cod, mackerel, herring and halibut fills up, with a winter coasting trade, the round of the year.

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  • Mackerel was a relatively unimportant catch until about 1821, and since then has been an important but unstable return; halibut fishing has been vigorously pursued since about 1836 and herring since about 1856.

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  • On account of the importations from Canada, Chesapeake Bay and the Great Lakes, the mackerel, cod and menhaden fisheries declined, especially after 1860, and the oyster and lobster fisheries are not as important as formerly.

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  • Use light gear at different depths with thin Mackerel strips, rag worm or bread to tempt the smaller fish.

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  • My guest chose the deep fried mackerel with sweet pepper relish, £ 6.00.

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  • Jigging with white and colored feathers and artificial sand eel for Pollack, mackerel and cod is successful.

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  • For example: salmon and cucumber, tinned sardines or mackerel and salad.

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  • Bait: A smallish ragworm was threaded up the shank of the hook, which was tipped off with a chunk of frozen mackerel.

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  • There was a shoal of mackerel in the area.

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  • Go shark or mackerel fishing in hired skippered boats from Looe or dive with Looe Divers Club on the recently sunk warship wreck.

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  • However, the pelagic herring and mackerel fisheries, which exist off the coast of Scotland, may impact on the post smolts.

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  • However they are growing quickly and have excellent appetites eating sprats, mackerel and herring.

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  • Mackerel, herrings and sardines are good sources, or try fish oil supplements specially formulated for pregnant women.

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  • Any shading on the body will show the underlying tabby pattern which may be ticked, spotted, mackerel or classic.

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  • Put a scad or mackerel body in the bait cage & pop it down near some weedy rocks.

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  • A terrible strain on such a rod but it brought me my first successes with plaice, flounder, dab, whiting and mackerel.

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  • Fish: Tuna, salmon, mackerel, mahi mahi and shark.

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  • In a large bowl, mash the sardines, mackerel and salmon into smaller pieces.

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  • Increased consumption of fish, especially coldwater fish such as salmon, mackerel, halibut, and tuna, provides a good source of omega-3 fatty acids.

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  • Increased consumption of fish, especially cold-water fish like salmon, mackerel, halibut, and tuna, provides a good source of omega-3 fatty acids.

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  • Avoid shark, swordfish, king mackerel, and tilefish entirely, and check for local warnings before eating fish caught by family or friends.

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  • It's important to know the difference between cod liver oil and fish oil, as fish oil can be made from a wide variety of fatty fish such as sardines and mackerel.

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  • Fatty fish like mackerel and sardines are good sources of vitamin D.

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  • Mackerel can be easy to prepare, and is healthy and delicious.

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  • Salmon and mackerel fish also contain beneficial fat.

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  • They are mostly available through eating fatty fish like tuna, salmon, and mackerel.

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  • The fatty fish like salmon, tuna, trout, sardines, herring and mackerel are all great choices, since they contain Omega-3 fatty acids, which help lower cholesterol levels.

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  • Eat normally, but make sure to add a 200 calorie serving of mackerel (30 mcg), 78 grams (3/4 cup) of Kellogg's All-Bran with Extra Fiber (19 mcg) and a 23 gram (1 cup) serving of New England dry clam chowder mix (9 mcg).

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  • Try to eat fish twice a week, choosing those with high levels of Omega-3s such as salmon, tuna, sardines, herring, trout and mackerel.

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  • This includes foods that contain omega-3 fatty acids like salmon or mackerel.

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  • European mackerel are of two kinds, of which one, the common mackerel, Scomber scomber, lacks, while the other possesses, an air-bladder.

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