Salmon

Norwegian mackerel is a globally popular fish known for both its rich nutritional value and exceptional taste. Since it thrives in cold waters—particularly in the clean, nutrient-rich seas of Norway—it tends to have a higher fat content and a more intense flavor.

General Information

• Species name: Scomber scombrus (Atlantic mackerel)
• Origin: Northeastern Atlantic Ocean, especially off the coast of Norway
• Family: Scombridae (mackerel family)
• Size: Typically 25–40 cm, but can grow up to 50 cm

Nutritional Value (per 100 g)

• Calories: 190–250 kcal
• Protein: 18–20 g
• Fat: 13–18 g (high-quality fat)
• Omega-3: 2–5 g (very high and beneficial)
• Vitamins: A, D, B12, niacin
• Minerals: Selenium, iodine, phosphorus

Other Information

Especially rich in Omega-3, Norwegian mackerel offers significant benefits for heart health, brain development, and immune function.

Flavor and Consumption

• This fatty, richly flavored fish is especially popular when grilled, baked, or smoked.
• In Turkey, it is sold frozen or smoked under the name “Norwegian mackerel.”
• In Japanese cuisine, it is known as “saba” and commonly used in sushi and sashimi.

Difference Between Norwegian and Local Mackerel

Feature	Norwegian Mackerel	Local Mackerel (Turkey)
Fat Content	High	Moderate
Flavor	More intense	Milder
Size	Generally larger	Smaller
Availability	Frozen, smoked	Seasonal, fresh