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Longman Dictionary of Contemporary English
mackerel
noun
PHRASES FROM OTHER ENTRIES
holy cow/mackerel etc
EXAMPLES FROM CORPUS
▪ Examples of foods that contain beneficial fats are oily fish such as salmon, tuna and mackerel.
▪ He misses the roar of the crowd, the smell of the mackerel.
▪ In early April the excitement built up as the first shoals of mackerel were expected.
▪ Instead, eat more fish, particularly oily fish such as mackerel. 9.
▪ It was an albacore, a member of the mackerel family, and must have weighed twenty kilos.
▪ That set our teeth on edge and bring our goose pimples rising like porpoises after mackerel.
▪ The oily fish, like mackerel and herring, are not generally very popular.
▪ Victorine was in the kitchen, ripping the silvery-blue skin off mackerel.
The Collaborative International Dictionary
Mackerel

Mackerel \Mack"er*el\, n. [OF. maquerel, F. maquereau, fr. D. makelaar mediator, agent, fr. makelen to act as agent.] A pimp; also, a bawd. [Obs.]
--Halliwell.

Mackerel

Mackerel \Mack`er*el\, n. [OF. maquerel, F. maquereau (LL. macarellus), prob. for maclereau, fr. L. macula a spot, in allusion to the markings on the fish. See Mail armor.] (Zo["o]l.) Any species of the genus Scomber of the family Scombridae, and of several related gener

  1. They are finely formed and very active oceanic fishes. Most of them are highly prized for food.

    Note: The common mackerel ( Scomber scombrus), which inhabits both sides of the North Atlantic, is one of the most important food fishes. It is mottled with green and blue. The Spanish mackerel ( Scomberomorus maculatus), of the American coast, is covered with bright yellow circular spots.

    Bull mackerel, Chub mackerel. (Zo["o]l.) See under Chub.

    Frigate mackerel. See under Frigate.

    Horse mackerel . See under Horse.

    Mackerel bird (Zo["o]l.), the wryneck; -- so called because it arrives in England at the time when mackerel are in season.

    Mackerel cock (Zo["o]l.), the Manx shearwater; -- so called because it precedes the appearance of the mackerel on the east coast of Ireland.

    Mackerel guide. (Zo["o]l.) See Garfish (a) .

    Mackerel gull (Zo["o]l.) any one of several species of gull which feed upon or follow mackerel, as the kittiwake.

    Mackerel midge (Zo["o]l.), a very small oceanic gadoid fish of the North Atlantic. It is about an inch and a half long and has four barbels on the upper jaw. It is now considered the young of the genus Onos, or Motella.

    Mackerel plow, an instrument for creasing the sides of lean mackerel to improve their appearance.
    --Knight.

    Mackerel shark (Zo["o]l.), the porbeagle.

    Mackerel sky, or Mackerel-back sky, a sky flecked with small white clouds; a cirro-cumulus. See Cloud.

    Mackerel sky and mare's-tails Make tall ships carry low sails.
    --Old Rhyme.

Douglas Harper's Etymology Dictionary
mackerel

edible fish, c.1300, from Old French maquerel "mackerel" (Modern French maquereau), of unknown origin but apparently identical with Old French maquerel "pimp, procurer, broker, agent, intermediary," a word from a Germanic source (compare Middle Dutch makelaer "broker," from Old Frisian mek "marriage," from maken "to make"). The connection is obscure, but medieval people had imaginative notions about the erotic habits of beasts. The fish approach the shore in shoals in summertime to spawn. Exclamation holy mackerel is attested from 1876.

Wiktionary
mackerel

Etymology 1 n. An edible fish of the family Scombridae, often speckled. Etymology 2

n. (context obsolete English) A pimp; also, a bawd.

WordNet
mackerel
  1. n. flesh of very important usually small (to 18 in) fatty Atlantic fish

  2. any of various fishes of the family Scombridae

Wikipedia
Mackerel

Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.

Mackerel typically have vertical stripes on their backs and deeply forked tails. Many species are restricted in their distribution ranges, and live in separate populations or fish stocks based on geography. Some stocks migrate in large schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. After spawning they return the way they came, in smaller schools, to suitable feeding grounds often near an area of upwelling. From there they may move offshore into deeper waters and spend the winter in relative inactivity. Other stocks migrate across oceans.

Smaller mackerel are forage fish for larger predators, including larger mackerel and Atlantic cod. Flocks of seabirds, as well as whales, dolphins, sharks and schools of larger fish such as tuna and marlin follow mackerel schools and attack them in sophisticated and cooperative ways. Mackerel is high in omega-3 oils and is intensively harvested by humans. In 2009, over five million tons were landed by commercial fishermen (see graph on the right). Sport fishermen value the fighting abilities of the king mackerel.

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Mackerel (disambiguation)

Mackerel may refer to:

  • Mackerel, any of a number of different species of fish
    • Mackerel as food
  • Mackerel sky, a formation of altocumulus clouds
  • Mackerel, a type of Tabby cat
  • Mackerel Islets, two small islands off eastern Tasmania, Australia
  • , the name of three ships of the Royal Navy

  • , the name of two submarines of the U.S. Navy

Usage examples of "mackerel".

Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth and baste closely.

Split the mackerel down the back and broil carefully over a clear fire.

Split two fresh mackerel, remove the backbone, season with salt and pepper, rub with olive-oil, and broil.

Draw and wash the mackerel, cut off the head, rub with olive-oil, and broil.

Split a mackerel down the back, take out the backbone, sprinkle with salt, and broil on a buttered gridiron.

Split and broil a fresh mackerel and serve with melted butter, seasoned with anchovy paste.

Open the mackerel, remove the bones, sprinkle with pepper and salt, spread with butter, and broil.

Broil a Spanish mackerel, seasoning with salt and pepper, and basting with oil.

Soak cleaned mackerel in oil with chopped onion and parsley to season.

Clean four fresh mackerel, remove the heads and tails and cut in halves crosswise.

Clean the mackerel, split down the back and cut each fish in four pieces.

Gash two cleaned fresh mackerel, and put in a buttered baking-dish with two tablespoonfuls of white wine, three tablespoonfuls of mushroom liquor, a chopped shallot, and salt and pepper to season.

Remove the head and backbone from a large fresh mackerel, and place the roe on top.

Arrange upon it the fillets of four fresh mackerel, skinned and seasoned with salt and pepper.

Bind with the yolk of a raw egg and fill a cleaned fresh mackerel with the stuffing.