Also known as Caballa del Atlántico in Spanish, it has an elongated body, with small scales, greenish-bluish in colour, with vertical black lines and a silver belly with white tones. At the end of the body, on it’s back and belly, near the tail, it has small fins called pinnules. The colour of the back of the Atlantic mackerel is an iridescent bluish green.Mackerel can reach up to 50 centimetres in length. In winter they stay in deeper water, at adepth of 170 m.The best time to eat mackerel is from February to May, when mackerel begin their migrations towards the coast to reproduce.Before spawning, mackerel are at their fattest, which increases their nutritional and organolepticqualities.