Commercial success is her middle name

In the Adriatic Sea mackerel can grow up to 16 inches (40 cm). The fish has a large presence in the North Atlantic, and to a lesser extent, in the Mediterranean. Fishing season for “local” Adriatic mackerel takes place in the summer and autumn.


English: mackerel

Italian: lacerto, macarello, sgombro, scombro

Croatian: skuša, škombra, lokarda, vrnut

Slovene: skuša

Spanish: caballa

Portuguese: cavalla

Greek: scoumbri

Turkish: squoumri

German: Makrele, gemeine Makrele

A fast migratory fish

The mackerel is a fast migratory fish with a distinctly forked tail. It can be identified by its protective pattern of wavy black stripes along the upper part of its body covering its subdued blue-greenish skin.

Great commercial success

It’s one of the most commercially important fish species in the world, with a large presence in the North Atlantic, and to a lesser extent, in the Mediterranean. At the Slovenian and Croatian fish markets, locally caught mackerel is a rare guest; it usually ends up as bycatch in the nets for sardines and anchovies.

mackerel is An opportunistic feeder

It feeds by passively filtering water, where its main source of nutrients is zooplankton. Its flexibility and fast swimming allow it to transform into a predator as soon as it comes upon a shoal of small sardines and anchovies. Its pointy snout with tiny teeth only confirms its predatory instinct.

Gluttony is a deadly sin

Mackerel’s gluttonous character is well exploited by recreational fishermen. In the Gulf of Trieste, fishing starts with dropping a mixture of fish remains and bread into the sea a few miles off the coast. This attracts the shoal to the boat, where they are caught with a fishing rod and a chunk of sardine. The fish takes the hook quickly and without hesitation, as does the next one, and all the rest after that.


Fragrant mackerel marinade from Dalmatia – Savura, in the Blue book, page 128