Atlantic mackerel (Scomber scombrus) is re-emerging as one of the seafood industry’s most strategically important species for international trade in 2025. It combines strong consumer demand, flexible processing and product forms, favourable nutritional credentials, and r�
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Both of those mackerel and sardines are healthy, oily fish possibilities with small mercury levels. Sardines are smaller and generally have even decreased mercury content in comparison with mackerel, making them a wonderful option for Repeated usage.Atlantic and Pacific mackerel have reduced mercury levels and are safer for normal intake. However,