Mackerel (lat. Scomber) is a genus of fish of the mackerel family of the mackerel order. The maximum body length is 64 cm, the average is 30 cm. The body is spindle-shaped, covered with small cycloid scales. Mackerel is very widespread in cooking in many countries of the world. It can be salted, smoked, fried, stewed and boiled. Mackerel is a valuable commercial fish. Her meat is fat (up to 16.5% fat), rich in vitamin B12, without small bones, tender and tasty. Due to its fat content, mackerel can be baked without adding oil.