Atlantic chub mackerel
Encyclopedia
Atlantic chub mackerel (Scomber colias) is a pelagic schooling species of mackerel
found in the Atlantic Ocean, also in the Mediterranean Sea
and the Black Sea
. It was described as subspecies of the Chub mackerel
Scomber japonicus colias.
It is particularly abundant in the Eastern Mediterranean. There two variants are distinguished: in the late summer and autumn, after it has bred, the fish is fat and roe
-filled, whereas in the late winter and spring it is very lean, almost emaciated. The Greek
names for the two forms are koliós and tsíros, respectively. They are usually roasted, although the former form is often packed in salt
for later consumption. The fish releases its own oil into the salt packing and acquires a very long shelf life. In the islands of the Aegean
it is a particularly popular delicacy, under the name of goúna: fresh-caught mackerel is split open at the belly, eviscerated, and left to dry
flesh-side up in the sun for one day. The same evening it is very briefly seared over barbecue
fire and then served with lemon
juice.
Mackerel
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel , enter bays and can be...
found in the Atlantic Ocean, also in the Mediterranean Sea
Mediterranean Sea
The Mediterranean Sea is a sea connected to the Atlantic Ocean surrounded by the Mediterranean region and almost completely enclosed by land: on the north by Anatolia and Europe, on the south by North Africa, and on the east by the Levant...
and the Black Sea
Black Sea
The Black Sea is bounded by Europe, Anatolia and the Caucasus and is ultimately connected to the Atlantic Ocean via the Mediterranean and the Aegean seas and various straits. The Bosphorus strait connects it to the Sea of Marmara, and the strait of the Dardanelles connects that sea to the Aegean...
. It was described as subspecies of the Chub mackerel
Chub mackerel
The chub mackerel, Scomber japonicus, also known as the Pacific mackerel or blue mackerel and sometimes referred to as a "hardhead" or "bullseye", closely resembles the Atlantic chub mackerel.-Identification:...
Scomber japonicus colias.
It is particularly abundant in the Eastern Mediterranean. There two variants are distinguished: in the late summer and autumn, after it has bred, the fish is fat and roe
Roe
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins...
-filled, whereas in the late winter and spring it is very lean, almost emaciated. The Greek
Greek language
Greek is an independent branch of the Indo-European family of languages. Native to the southern Balkans, it has the longest documented history of any Indo-European language, spanning 34 centuries of written records. Its writing system has been the Greek alphabet for the majority of its history;...
names for the two forms are koliós and tsíros, respectively. They are usually roasted, although the former form is often packed in salt
Salting (food)
Salting is the preservation of food with dry edible salt. It is related to pickling . It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are dried and salted cod and salt-cured meat.Salting is used because most bacteria, fungi and other potentially...
for later consumption. The fish releases its own oil into the salt packing and acquires a very long shelf life. In the islands of the Aegean
Aegean Sea
The Aegean Sea[p] is an elongated embayment of the Mediterranean Sea located between the southern Balkan and Anatolian peninsulas, i.e., between the mainlands of Greece and Turkey. In the north, it is connected to the Marmara Sea and Black Sea by the Dardanelles and Bosporus...
it is a particularly popular delicacy, under the name of goúna: fresh-caught mackerel is split open at the belly, eviscerated, and left to dry
Drying (food)
Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and hinders quality decay. Drying food using sun and wind to prevent spoilage has been practised since ancient times, and was the earliest form of food curing...
flesh-side up in the sun for one day. The same evening it is very briefly seared over barbecue
Barbecue
Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
fire and then served with lemon
Lemon
The lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...
juice.