|Atlantic chub mackerel
|Atlantic chub mackerel
- Pneumatophorus colias (Gmelin, 1789)
- Pneumatophorus japonicus marplatensis López, 1955
- Scomber capensis Cuvier, 1832
- Scomber dekayi Storer, 1855
- Scomber gigas Fowler, 1935
- Scomber gracilis Swainson, 1839
- Scomber grex Mitchill, 1814
- Scomber japonicus (non Houttuyn, 1782)
- Scomber macrophthalmus Rafinesque, 1810
- Scomber maculatus Couch, 1832
- Scomber pneumatophorus Delaroche, 1809
- Scomber scomber lacertus Walbaum, 1792
- Scomber japonicus colias (Gmelin, 1789)
- Scomber undulatus Swainson, 1839
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.
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