2. Sugarello (Trachurus) / Horse Mackerel

LOCAL NAME
Suredda, Sabarellu

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CHARACTERISTICS
An evident line on its side in a sinusoidal form surrounded by clear plaques. It has a dark spot on the operculum and on the base of the pectoral fin.

HABITS AND CURIOSITY
The horse mackerel is a gregarious fish that tends to form large shoals in coastal waters.
It is mostly carnivorous and feeds on other fish, such as sardines and anchovies, shellfish (e.g. squid or cuttlefish) and small crustaceans.It is a pelagic species mainly by migratory habits, but adults are also found near the bottom.

HOW FAR DOWN DO THEY LIVE?
Commonly it lies between 10 and 100 meters deep, but it also reaches 500 meters.

HOW BIG DO THEY GET?
It normally reaches a maximum size of 40 cm, but may even reach 60 cm.

DO THEY HAVE A MINIMUM SIZE FOR CAPTURE?
The minimum size is 15 cm for horse mackerel.

HOW ARE THEY FISHED?
Mainly with seiners. It can also be fished with bottom trawls and can be the subject of targeted fishing with nets.

WHEN CAN THEY BE FOUND?
Mainly in the summer.

NOTES ON SUSTAINABILITY AND ECOLOGY

The biological characteristics of the horse mackerel give them some resilience to fishing pressure. They are still not very popular and not very commercialized, the conditions of the stocks are therefore still good.

NUTRITIONAL NOTES
The horse mackerel is an oily fish, has tasty meat rich in omega 3, calcium, mineral salts, potassium, calcium, phosphorus and vitamin A. It has a good concentration of protein. The edible portion is about 55% of the total.

Nutritional values ​​per 100 grams
104 kcal
Protein 18.3 g
Fat 3g
Carbohydrates 1.0 g
Water 77.2 g

Percentage distribution of calories
3.80 Kcal from Carbohydrates (3.65%)
27 Kcal from fats (25,96%)
73.20 Kcal from protein (70.38%)

 

HORSE MACKEREL IN KITCHEN

RAW HORSE MACKEREL WITH RED ONION JAM AND LIME

Serves 2
3 fresh mackerel
juice of half a lime
parsley stems
Extra jam of red onions
salt

Method
Gut the fish and slice using a flexible knife, starting from the fin until you get to the head, resulting in two fillets.Remove the skin.
Cut the fillets into small cubes and place in a bowl, add the juice of half a lime, a pinch of salt, the stems of parsley and a teaspoon of red onion jam. Mix everything well and serve using  a teaspoon.

NB. To avoid the risk of parasites linked to the ingestion of raw fish, you need to consume horse mackerel after 24 hours of freezing at -20° C