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Atlantic chub mackerel
Atlantic chub mackerel
Conservation status
Least Concern  (IUCN 3.1)[1]
Scientific classification
Domain:	Eukaryota
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Scombriformes
Family:	Scombridae
Genus:	Scomber
Species:	S. colias
Binomial name
Scomber colias Gmelin, 1789
Synonyms
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

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Atlantic chub mackerel (Scomber colias), also known as Tinker mackerel,^[2] is a pelagic schooling species of mackerel found in the Atlantic Ocean, the Mediterranean Sea, and the Black Sea. It was originally thought to be a subspecies of the chub mackerel Scomber japonicus colias.

The Atlantic chub mackerel is a long, streamlined fish with a deeply forked tail, is all covered with very small fish scale. The first dorsal fin has 9 or 10 spines and is separated from the second dorsal fin by a space at least as long as its base. The origin of the anal fin is directly below or just behind the origin of the second dorsal fin. This fish is silvery in colour, the upper surface has oblique zigzagging lines while the belly is paler and spotted or marked with wavy lines.^[3]

Atlantic chub mackerel is an important pelagic forage species.^[2]

This fish is particularly abundant in the eastern Mediterranean. Two variants are distinguished: in the late summer and autumn, 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 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 a fire and then served with lemon juice.^{[citation needed]}

Along the eastern seaboard of North America Atlantic chub mackerel were not the target of directed commercial fisheries until 2013 when commercial trawlers began targeting them because of a lack of squid. Landings went from almost zero to 5m pounds within the year.^[2]

This fish has a wide range and is abundant over parts of that range. Although it is heavily fished in places, the population seems relatively stable and the IUCN has listed this species as Least Concern.^[1]