The name mackerel given by the French, German and Dutch was well as British, is derived from the Latin word macula, spot; that is the spotted or streaked fish.
Hence the term ‘mackerel-sky’ is also applied to a well known formation of the clouds.
The mackerel when alive, from the elegance of its shape and the brilliancy of it color, is one of the most beautiful fish.
Historically the mackerel was a prime curing fish because of its oily meat and smaller size.
Archeological evidence from Roman suggests that mackerel were widely consumed; it was from the south coast of Spain, transported in ‘amphorae’, common on the first century AD, less frequent in later century.
It is possible that the ocean going peoples of the Bible were familiar with mackerel. Mackerel remains have been discovered in Stone Age archeological sites, and the ancient Romans prized a certain seasoning, ‘garum’, sometimes made from decomposing mackerel.
In Roman times it was disregarded, the mackerel sold by fishmongers wrapped up in paper fit for no other use.
From it entails, however, was made the famous sauce of antiquity, named in Pliny’s time the ‘garum sociorum’ or allies sauce, in complement to the Spaniards then in alliance with Rome.
Garum used in coking or as condiment at table; greatly demand by gourmets at Rome.
History of Mackerel Fish
