Chub mackerel

Kanno, T., Kuda, T., An, C., Takahashi, H., Kimura, B., (2012). Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria. LWT-Food Science and Technology, 47, 25-30. 

Chub mackerel minced muscle Scomber japonicus Pomegranate seed extract Inhibition of lipid hydroperoxides thiobarbituric acid-reactive substances Qzalp Ozen et al., 2011... 

North and Mediterranean Seas and the Atlantic Ocean. It is a fatty fish (cf. Table 13.5), which is marketed salted and dried, smoked, or canned in edible oil, brine or tomato sauce. Tuna meat is also a common delicatessen item (tuna paste, sausages, rolls, etc.). The Atlantic mackerel Scomber scombrus) is of great importance, as are the chub or Pacific mackerel S. japonicus) and the blue Australian mackerel S. australa-sicus). Mackerel are sold whole, gutted or ungutted or filleted, frozen, smoked, salted, pickle-salted (Boston mackerel), etc. 

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