(n.) Any species of the genus Scomber, and of several related genera. They are finely formed and very active oceanic fishes. Most of them are highly prized for food.
Example Sentences:
(1) The smoky density of the mackerel was nicely offset by the pointed black olive tapenade and the fresh, zingy flavours present in little tangles of tomato, shallot, red pepper and spring onion, a layer of pea shoots and red chard, and the generous dressing of grassy olive oil.
(2) Nutritionists recommend we consume two portions a week of fish, including one of oily fish such as mackerel, herring and tuna.
(3) 3 For the smoked mackerel pate, peel the sweet potato and chop into cubes.
(4) Moreover, the level of systolic and diastolic blood pressure before and during a standardized psychophysiological stress test was significantly lower after mackerel diet.
(5) Deliberately spoiled mackerel samples and mackerel samples implicated in outbreaks of scombrotoxicosis were, under medical supervision, tested blind on normal, healthy volunteers of both sexes.
(6) Very low density lipoproteins were lower in the mackerel oil group.
(7) He brings us his mackerel, and his marigolds, as a child just able to walk solemnly brings objects … a birdcage, or a colander … and deposits them as an offering before the attentive adult."
(8) Evidence is presented which establishes that mackerel fed in captivity can, by relay from contaminated shellfish via sand eels, accumulate paralytic shellfish poisons (PSP) in the edible flesh at a level (250 micrograms saxitoxin equivalents per kg) similar to that in the contaminated shellfish.
(9) After diets supplemented with canned mackerel or herring, in a cross-over design, containing different amounts of long-chain n-3 fatty acids (eicosapentaenoic acid, C20:5n-3-EPA, and docosahexaenoic acid, C22(6)n-3-DHA) an increase of both EPA and DHA was confirmed in triglycerides (TG), cholesterol esters (CE) and phospholipids (PL) of very low density (VLDL) and low density lipoproteins (LDL) as well as in high density lipoproteins (HDL) from hyperlipidemic subjects.
(10) The fatty acid composition of blood serum, heart muscle, and liver showed considerable differences, omega3 acids being higher and both omega6 and omega9 acids being lower in the mackerel oil group than in the control group.
(11) Two of the species studied, the northern anchovy, Engraulis mordax and the jack mackerel, Trachurus symmetricus, empty lipase(s) into their gall bladders and produce-phospholipid free bile.
(12) The combination reducing diet with proportion of mackerels proved to be most effectively for the decrease of the atherogenic LDL and was superior to the monotherapies.
(13) Red muscle of mackerel, Australian salmon, pilchard and scad are better vascularised than red muscle of the flathead having 153, 200, 242, 291 and 309 microns 2 of cross-sectional fibre area per peripheral capillary, respectively.
(14) Mackerel, an oily fish packed with Omega 3, has been championed by celebrity chefs such as Guardian writer Hugh Fearnley-Whittingstall, who in his Channel 4 Fish Fight programme persuaded sceptical consumers to eat his mackerel baps.
(15) Analysis of commercial samples showed that the core temperature during smoking of herring and mackerel must have been clearly below 70 degrees C in several cases.
(16) Described by the distinguished critic Hilton Kramer as "the best painter of his generation in England", Scott is most often admired for his kitchen-table still lifes, featuring pots, pans, bowls, plates of mackerel, pears and so on – all rendered simple and plain.
(17) Sometimes people put mackerel through the letterboxes because they know there isn’t going to be anyone in the house for months,” says Edwards.
(18) After mackerel diet serum triglycerides and total cholesterol were significantly lower, returning to basal levels 3 months later.
(19) The values for the available methionine and cysteine contents of pure protein (casein, bovine serum albumin) and protein of food (fresh milk, whey, mackerel, beef, pork, wheat flour) estimated by the specific chemical methods were similar to those for the total content determined by the method of Moore et al.
(20) The MCS said the best choice now is Cornish mackerel caught by "hand-line", with British, European or Norwegian mackerel that is "pelagic-caught" – caught in shoals – as the best alternative.
Scombroid
Definition:
(a.) Like or pertaining to the Mackerel family.
(n.) Any fish of the family Scombridae, of which the mackerel (Scomber) is the type.
Example Sentences:
(1) Fish implicated in outbreaks of scombroid poisoning have usually undergone prolonged storage at an inadequate temperature.
(2) The unknown substance resembled saurine, the toxin that has been incriminated in scromboid poisoning, thus suggesting that scombroid intoxication may not be confined to fish belonging to the sub-order Scombroidei.
(3) Twenty-five cases of scombroid poisoning are presented.
(4) The historic involvement of tuna and mackerel in histamine poisoning led to the longtime usage of the term, scombroid fish poisoning, to describe this food-borne illness.
(5) More than 20% of all fish sold in the United States is caught by sport fishers, and outbreaks of scombroid fish poisoning have involved improperly handled fish from private catches.
(6) However, certain non-scombroid fish, most notably mahi-mahi, bluefish, and sardines, when spoiled are also commonly implicated in histamine poisoning.
(7) In this article we review the epidemiology of scombroid fish poisoning and its possible relationship to the noncommercial and recreational catch and sale of fish.
(8) Although histamine plays an important role in the pathogenesis of scombroid poisoning, the exact mechanism is still unresolved.
(9) It appears in a variety of forms: poisoning, ciguatera, tetrodotoxin and scombroid poisoning.
(10) Scombroid poisoning is caused by ingestion of fish which has accumulated scombrotoxin during spoilage.
(11) The main concerns in the UK are scombroid fish poisoning, viral infections (associated with bivalve molluscs) and bacterial infections (associated with crustaceans).
(12) The marked similarity of the symptoms of the kahawai poisoning to those of the other two outbreaks of scombroid fish poisoning and the relief following anti-histamine therapy suggests that the poisoning arose from a similar source.
(13) Ciguatera, scombroid, and paralytic shellfish poisoning account for nearly 16 per cent of all reported foodborne outbreaks of disease in the United States.
(14) Scombroid fish poisoning, one of the most common adverse reactions to fish, is also probably one of the most common causes of a flushing syndrome.
(15) The highest morbidity worldwide from fish poisoning results from the ingestion of spoiled scombroid fish, such as tuna and mackerel, and its cause is not clear.
(16) An outbreak of scombroid poisoning occurred in San Francisco in the fall of 1977.
(17) Scombroid poisoning has become an almost world-wide medical problem.
(18) Although the symptoms were recognized as typical of scombroid poisoning, no fish of the Scrombridae family had been served.
(19) These results identify histamine as the toxin responsible for scombroid-fish poisoning.
(20) The symptoms of scombroid poisoning resemble an acute allergic reaction.