Rapid Prediction of Atlantic Mackerel (Scomber scombrus) Composition Using a Hand-Held Ultrasonic Device

Abstract

The ultrasonic velocity of Atlantic mackerel (Scomber scombrus) samples of varying composition was measured using a handheld device over the temperature range 5 to 30°C. The lipid, water and solids-non-fat contents of mackerel could be determined by analyzing the ultrasonic velocity versus temperature profiles using a semi-empirical equation developed in an earlier study. Measurements at 25°C could be used to provide information about the fat content of the mackerel. These results show that a relatively low-cost hand-held ultrasonic device could be used to analyze the proximate composition of mackerel. The availability of a hand-held ultrasonic device that is simple to use would be useful for grading mackerel according to their composition.     

Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids,Vitamin D,Proteins, and Small Metabolites,including Biogenic Amines

Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12 months’ frozen storage at ?27°C and 9 days’ chilled storage at +4°C were evaluated. Freezing at ?27°C preserved the long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), both in light and dark muscle, vitamin D, and the low molecular weight metabolites (LMW) (studied by high resolution nuclear magnetic resonance spectroscopy, HR NMR). Protein oxidation took place, especially between 1 and 7 months, decreasing water holding capacity and protein extractability. During chilled storage, no lipid or protein oxidation was observed, but lipolysis increased, and several LMW metabolites relevant for sensory and nutritional quality degraded into non-favorable compounds. The content of biogenic amines was high at day 9 (e.g., 18 mg histamine/100 g), jeopardizing safety. Preservation of mackerel fillets by freezing at ?27°C is thus a better option compared to prolonged chilled storage at +4°C; the quality was well preserved for 12 months’ frozen storage.     

Sex reversal and growth performance in juvenile females of the freshwater crayfish <Emphasis Type="Italic">Cherax quadricarinatus</Emphasis> (Parastacidae): effect of increasing temperature and androgenic gland extract in the diet

Monosex male culture of C. quadricarinatus is proposed for increasing yields because males reach a larger size at harvest than females. An experiment was done to evaluate the effects of androgenic gland extract and temperature on sex reversal and somatic growth in early juvenile females. Females were exposed to the following experimental conditions: C: control food and temperature maintained at 26 ± 1°C; HT (high temperature): control food and temperature maintained at 28.5 ± 1°C; VHT (very high temperature): control food and temperature maintained at 31 ± 1°C; AG: food with enriched with androgenic gland (1/10 dose for each juvenile per day) and temperature maintained at (26 ± 1)°C. The juveniles were weighed, sexed, and growth increment (GI) and growth rate (GR) were calculated twice a month. The HT and AG groups differed from the C group in GI and GR indicating a greater somatic growth. At the end of the experiment, the HT and AG groups had similar weight but only the HT group had enhanced oocyte diameter, with some vitellogenic oocytes compared to the C group. In the HT group, there was significant sex reversal, as indicated by development of male and intersex male characteristics in different individuals. Both temperature and AG diet have a high potential for culture of this species because of their enhancement of somatic growth; higher temperature increases the proportion of males, a desirable characteristic of cultured populations.     

Effect of high water temperature on the survival, moulting and food consumption of Penaeus (Marsupenaeus) japonicus (Bate, 1888)

The kuruma shrimp, Penaeus (Marsupenaeus) japonicus (Bate, 1888), is a valuable aquaculture species in Queensland, Australia. The shrimp is supplied live to the Japanese market and must survive emersed transport for up to 36 h. In-transit mortality after harvest from high water temperatures (> 30 °C) has been reported by the industry, and a knowledge of the effects of high water temperature may provide important information for producers on grow-out management, timing of production and farm location. Experiments were conducted to determine the effect of high water temperature on survival, moulting and food consumption in P. japonicus. Replicated groups of 15.6 ± 0.2 g shrimp were acclimated and exposed to five temperatures, between 28 and 36 °C, for up to 28 days. Mortality was highest at 36 °C and equally lowest between 28 °C and 32 °C. Intermoult period was not significantly different for temperatures between 28 and 32 °C (19.8–15.5 days) but was significantly greater above 32 °C (27.4 days at 34 °C and > 104 days at 36 °C). There was evidence of moulting synchrony at 28 °C. Mean daily food consumption was highest at 32 °C at 2.34% of body weight, but decreased to 1.56% at 28 °C and 1.33% at 36 °C. Over the range of water temperatures examined, survival, moulting rate and food consumption were highest at 32 °C.     

Estimation of the spawning grounds of chub mackerel <Emphasis Type="Italic">Scomber japonicus</Emphasis> and spotted mackerel <Emphasis Type="Italic">Scomber australasicus</Emphasis> in the East China Sea based on catch statistics and biometric data

The spawning grounds of the chub mackerel (Scomber japonicus) and spotted mackerel (Scomber australasicus) in the East China Sea were estimated based on catch statistics of the Japanese large- and medium-type purse seine fishery from 1992 to 2006. Biometric data were obtained from specimens caught by purse seiners in the East China Sea from 1998 to 2006. Gonadosomatic index (GSI) at 50% sexual maturity of chub mackerel and spotted mackerel females was 2.5 and 2.6, respectively. Using this criterion for GSI, chub mackerel larger than 275 mm and spotted mackerel larger than 310 mm in fork length were considered to be mature. Mature chub mackerel was observed in the area of 15–22°C sea surface temperature (SST), and mature spotted mackerel was observed in the area of 17–25°C SST. The spawning period of chub mackerel ranged from February to June, and that of spotted mackerel ranged from February to May in the East China Sea. The spawning grounds were estimated from the distributions of catch per unit effort (CPUE) of spawners and SST. As a result, the spawning ground of chub mackerel was estimated to be in the central and southern part of the East China Sea and the area west of Kyushu in February, March, and April, and in the central part of the East China Sea, the area west of Kyushu and Tsushima Straight in May, and in Tsushima Straight and western part of the Sea of Japan in June. The spawning ground of spotted mackerel was estimated to be in the central and southern part of the East China Sea and southern coastal area of Kyushu in February, March, and April, and the central and southern part of the East China Sea and the area west of Kyushu in May.     

Effects of body size and water temperature on food consumption and growth in the sea cucumber Apostichopus japonicus (Selenka) with special reference to aestivation

To investigate the effects of body size and water temperature on feeding and growth in the sea cucumber Apostichopus japonicus (Selenka), the maximum rate of food consumption in terms of energy (C_maxe; J day^?1) and the specific growth rate in terms of energy (SGRe; % day^?1) in animals of three body sizes (mean±SE) – large (134.0±3.5 g), medium (73.6±2.2 g) and small (36.5±1.2 g) – were determined at water temperatures of 10, 15, 20, 25 and 30°C. Maximum rate of food consumption in terms of energy increased and SGRe decreased with increasing body weight at 10, 15 and 20°C. This trend, however, was not apparent at 25 and 30°C, which could be influenced by aestivation. High water temperatures (above 20°C) were disadvantageous to feeding and growth of this animal; SGRe of A. japonicus during aestivation was negative. The optimum temperatures for food consumption and for growth were similar and were between 14 and 15°C, and body size seemed to have a slight effect on the optimal temperature for food consumption or growth. Because aestivation of A. japonicus was temperature dependent, the present paper also documented the threshold temperatures to aestivation as indicated by feeding cessation. Deduced from daily food consumption of individuals, the threshold temperature to aestivation for large and medium animals (73.3–139.3 g) was 24.5?25.5°C, while that for small animals (28.9–40.7 g) was between 25.5 and 30.5°C. These values are higher than previous reports; differences in sign of aestivation, experimental condition and dwelling district of test animals could be the reasons.     

First‐year survival of North East Atlantic mackerel (Scomber scombrus) from 1998 to 2012 appears to be driven by availability of Calanus,a preferred copepod prey

Mackerel (Scomber scombrus) is one of the ecologically and economically most important fish species in the Atlantic. Its recruitment has, for unknown reasons, been exceptional from 1998 to 2012. The majority (75%) of the survivors in the first winter were found north of an oceanographic division at approximately 52°N, despite the fact that mackerel spawns over a wide range of latitudes. Multivariate time series modelling of survivor abundance in the north revealed a significant correlation with the abundance of copepodites (stage I–IV) of Calanus sp. in the spawning season (April to June). The copepodites were a mix of C. helgolandicus (dominating) and C. finmarchicus. The growth of mackerel larvae is known to be positively related to the availability of nauplii and copopodites of preferred prey species, namely, large calanoid copepod species such as Calanus. The statistical relationship between mackerel survivors and abundance of Calanus, therefore, most likely, reflected a causal relationship: high availability of Calanus probably reduced starvation, stage‐specific predation and cannibalism (owing to prey switching). The effects of other abundant, but less preferred zooplankton taxa, (Acartia sp., Branchiopoda spp. and Echinodermata spp. larvae), as well as stock size, temperature and wind‐induced turbulence were not found to be significant. However, stock size was retained in the final model because of a significant interaction with Calanus in oceanic areas west of the North European continental shelf. This was suggested to be a consequence of a density driven expansion of the spawning area that increased the overlap between early life stages of mackerel and food (Calanus) in new areas.     

Feed intake of Atlantic salmon parr Salmo salar L. in relation to temperature and feed composition

The design and testing of a feed intake monitoring system based on feed waste collection is described. The system was used in a study of feed intake and growth of Atlantic salmon Salmo salar L. parr in relation to temperature (2 °C or 8 °C) and feed composition (21% fat, 50% protein and 22.5 MJ kg^?1 or 34% fat, 40% protein and 24.8 MJ kg^?1). Fish had lower feed intake and slower growth at the lower temperature, but temperature‐corrected growth (TGC) was better in fish held at the lower temperature. There was an increase in TGC over time at low temperature, probably as a result of long‐term thermal acclimation. Feed conversion for an increase in body size from 19 to 38 g was better for the fish held at low temperature. Feed consumption of low‐fat feed was higher than that of high‐fat feed, and growth of the fish fed the low‐fat feed was better at the higher temperature. These data are consistent with the ideas that the fish compensated for differences in feed energy densities to maintain energy and nutrient intakes, and that lipostatic factors may be operating to regulate feed intake and growth.     

The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel ?llets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel.     

First feeding of burbot, Lota lota (Gadidae, Teleostei) larvae under different temperature and light conditions

The burbot (Lota lota) is the only fresh water member of the cod family, Gadidae, and is adapted to cold waters. The effects of temperature and light on the growth and survival of burbot larvae were investigated under hatchery conditions. Three temperature regimes (12, 16 and 20°C) were applied under continuous light and darkness during the experiment. Rotifer, Brachionus calyciflorus (L.) were fed to the larvae in the first 10 days and the diet was then replaced with Artemia nauplii. At the end of the feeding stage with rotifer, growth in terms of the total length and wet weight were larger at higher temperatures under continuous light. At day 10, survival rates of the fish held at 12°C under continuous light and darkness regime were higher than those held at 16°C and 20°C kept under the same conditions. From day 10 onwards, larval growth improved remarkably after changing the live food from rotifer to Artemia in all treatments. At the end of the study, the highest survival rate was recorded among the larvae held at 12°C exposed to continuous light. Under light condition, the temperature of 20°C did not result in an improved larval growth compared with 16°C. This may indicate that high temperature and continuous light are not beneficial for larval growth and survival when they reach older stage of development. The results indicate a significant interaction for the combination of temperature, light and time with respect to survival and wet weight, making unambiguous interpretation of the main effects difficult.     

Optimum temperature and food-limited growth of larval Atlantic cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) on Georges Bank

We estimated recent growth of Atlantic cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) larvae collected on the southern flank of Georges Bank in May 1992–94 from the ratio of RNA to DNA (R/D) and water temperature. Growth of both species increased with water temperature to about 7°C and then decreased. The highest growth rates were observed in May 1993 at water temperatures around 7°C. These data confirm an earlier observation of comparable temperature optima for growth of Atlantic cod and haddock larvae in the north‐west Atlantic. Comparisons of field growth rates and temperature optima with data for larvae cultured at high temperatures and prey densities in the laboratory suggest that growth may have been food‐limited at higher temperatures on Georges Bank. Given that 7°C is the long‐term mean water temperature on the southern flank in May and that climate models predict a possible 2–4°C rise in water temperatures for the western North Atlantic, our findings point to a possible adverse effect of global warming on Atlantic cod and haddock.     

The effects of water temperature on food intake, growth and body composition of Cichlasoma urophthalmus (Günther) juveniles

The optimum growth, food intake, food conversion efficiency, final body composition and mortality of juvenile Cichlasoma urophthalmus (Günther) was studied at different temperatures, ranging from 22.5 to 36.3^°C. The results showed that food intake and specific growth rate increase rising to an apparent optimum at about 33.1^°C. Multiple regression equations were derived which can be used to predict food intake and specific growth rate when temperature and initial body weight are known.     

Ichthyoplankton-based spawning dynamics of blue mackerel (Scomber australasicus) in south-eastern Australia: links to the East Australian Current

We describe findings of three ichthyoplankton surveys undertaken along south‐eastern Australia during spring (October 2002, 2003) and winter (July 2004) to examine spawning habitat and dynamics of blue mackerel (Scomber australasicus). Surveys covered ～860 nautical miles between southern Queensland (Qld; 24.6°S) and southern New South Wales (NSW; 41.7°S), and were mainly centred on the outer shelf including the shelf break. Egg identifications were verified applying mtDNA barcoding techniques. Eggs (n = 2971) and larvae (n = 727; 94% preflexion) occurred both in spring and winter, and were confined to 25.0–34.6°S. Greatest abundances (numbers per 10 m²) of eggs (1214–7390) and larvae (437–1172) occurred within 10 nm shoreward from the break in northern NSW. Quotient analyses on egg abundances revealed that spawning is closely linked to a combination of bathymetric and hydrographic factors, with the outer shelf as preferred spawning area, in waters 100–125 m deep with mean temperatures of 19–20°C. Eggs and larvae in spring occurred in waters of the East Australian Current (EAC; 20.6–22.3°C) and mixed (MIX; 18.5–19.8°C) waters, with none occurring further south in the Tasman Sea (TAS; 16.0–17.0°C). Results indicate that at least some of the south‐eastern Australian blue mackerel stock spawns during winter‐spring between southern Qld and northern NSW, and that no spawning takes place south of 34.6°S due to low temperatures (<17°C). Spawning is linked to the EAC intrusion, which also facilitates the southward transport of eggs and larvae. Since spring peak egg abundances came from where the EAC deflects offshore, eggs and larvae are possibly being advected eastwards along this deflection front. This proposition is discussed based on recent data on blue mackerel larvae found apparently entrained along the Tasman Front.     

Diet and water temperature affect growth and body deformities in juvenile tench Tinca tinca (L.) reared under controlled conditions

The experiment was designed to determine the combined effect of fish diet and water temperature on juvenile tench Tinca tinca (L.). Three diets were used: commercial dry diet for fish Aller Futura (diet F); frozen Chironomidae larvae (diet C); and Aller Futura substituted with Chironomidae at a ratio of 3:2 (dry weight; diet FC). Daily food rations and duration of the experiment were adjusted to temperatures of 20°C, 23°C and 26°C based on a correction factor q equal to 1.000, 0.779 and 0.609 respectively. The experiment lasted 92, 72 and 56 days for the respective temperatures. No mortality occurred. The highest relative growth rates were found at 26°C in diets F and FC. The lowest food conversion ratio of 1.12–1.22 (recalculated for dry weight of feed diet) was determined in fish fed diet F at 23°C and 26°C. A high value of condition index appeared to be the early warning of decreasing biological quality of fish and deformities. The lowest incidence of fish with deformities (IDef) was found in groups fed diet C (<1%), while the highest (90%) in fish fed diet F at 26°C. A lower share of dry diet in the fish food and a lower water temperature led to a lower IDef. Thus, amount of dry feed in fish diet was the major factor inducing body deformities, while water temperature only modified the effects of the dietary factor. Diet C at 23–26°C was the most cost‐effective of the tested combinations of diet and temperature.     

Effects of temperature on food consumption, growth and oxygen consumption of freshwater prawn Macrobrachium rosenbergii (de Man 1879) postlarvae

Effects of temperature on food consumption, growth and oxygen consumption were estimated for the freshwater prawn Macrobrachium rosenbergii postlarvae at 23 °C, 28 °C and 33 °C in the laboratory. The results showed that the animal's initial body weight had a close linear relationship with food consumption and growth. Food consumption increased directly with temperature. Consumption rates (C; mg day^?1 ind^?1 ) of the 28 °C and 33 °C groups were much higher than that of the 23 °C group (P < 0.001), and the 33 °C group's consumption rate was higher than that of the 28 °C group (P < 0.05). The relationship of food consumption with temperature and initial body weight (W; mg) could be described as: C = 0.0679W + 0.185t? 3.17. Growth increased significantly with increased temperature. The relationship among specific growth rate, temperature and initial body weight was as follows: SGR = ?0.110W + 0.213t + 0.176. However, temperature showed no effect on growth efficiency. Oxygen consumption increased significantly with temperature (P < 0.01). The weight‐specific oxygen consumption rates (mg O₂ g^?1 h^?1) at 23 °C, 28 °C and 33 °C were 0.83, 1.16 and 1.49 mg O₂ g^?1 h^?1 for 61.92 mg M. rosenbergii.     

Hydrolyzates produced from mackerel Scomber japonicus skin by the pressurized hydrothermal process contain amino acids with antioxidant activities and functionalities

The production of amino acids with antioxidant activities and functional properties from protein hydrolyzates of freeze-dried and supercritical carbon dioxide (SC-CO₂)-extracted mackerel skin by pressurized hydrothermal hydration (PHH) at different temperatures (150–240 °C) and pressures (12–210 bars) was investigated. The highest yield of amino acid in freeze-dried and SC-CO₂-extracted mackerel skin hydrolyzates was 121.93 ± 1.80 and 122.96 ± 2.84 mg/g, respectively, at 240 °C and 210 bars. Nine essential amino acids were identified in both skin hydrolyzates, of which histidine was the most abundant. All essential amino acids showed a temperature stability up to 240 °C, with the exception of threonine and histidine. The antioxidant activity of the hydrolyzates, as demonstrated in the DPPH, ABTS, hydroxyl radical, metal chelating, and reducing power assays, increased with increases in temperature and pressure; it was high in both hydrolyzates at 240 °C and 210 bars. In terms of functional properties, hydrolysis at different temperatures and pressures increased protein solubility to above 59 % over a wide pH range (3.5–9.5). When the temperature and pressure increased, the emulsifying activity index, emulsion stability, foaming capacity, and foam stability of both hydrolyzates decreased, possibly caused by the shorter peptide chain length. We conclude that protein hydrolyzates produced from mackerel skin can be used in food-related industries as good additives.     

The effects of cyclical temperature changes on growth and physiological status of <Emphasis Type="Italic">Litopenaeus vannamei</Emphasis>

The purpose of this study was to investigate the growth and physiological status of Litopenaeus vannamei subjected to one constant temperature (25°C) and four cyclical temperature change regimes (25 ± 1°C, 25 ± 2°C, 25 ± 3°C and 25 ± 4°C). The growth rates of shrimp at 25 ± 2°C or 25 ± 3°C were significantly higher than that at a constant temperature of 25°C. On the other hand, the growth rate in 25 ± 4°C regime was significantly lower than those in other regimes. The daily feed intake rate of shrimp at 25 ± 4°C was the lowest, and the food conversion efficiency was also significantly lower than those at 25 ± 2°C and 25 ± 3°C, respectively. The food conversion efficiency at 25 ± 2°C or 25 ± 3°C was significantly higher than those in other regimes. Thus, it can be inferred that the growth enhancement in the test shrimp at the suitable diel fluctuating temperatures was due to high food conversion efficiency. Studies of the physiological parameters showed that at 25 ± 4°C, the hemolymph glucose content of the test shrimp was the lowest, while the activity of PK in hepatopancreas was the highest, which indicated that the test shrimp at 25 ± 4°C was in a stressed condition. The hemolymph glucose content of the test shrimp at 25 ± 3°C was the highest, and the activity of HK in hepatopancreas was the lowest. These results indicated that the test shrimps at 25 ± 3°C were not in a stressed condition. Compared with the constant temperature regime, the expression of HSP70 in any of the four cyclical temperature change regimes was not significantly increased. The reason for this might be that the fluctuation amplitude of ± 4°C did not induce the increased expression of HSP70.     

Combined effects of water temperature and daily food availability period on the growth and survival of tench (Tinca tinca) larvae

A 16‐day experiment was designed to find the best combination of water temperature (27, 30, 33°C) and daily duration of food availability (12, 18, 24 h) for larval tench (Tinca tinca) growth and survival. Larvae with an initial mean size of 5.7 mm total length (TL) and 0.7 mg wet body weight (BW) were stocked at 15 L^?1. Larvae were fed in excess with live Artemia nauplii with the period of food availability lasting 12, 18 or 24 h daily. The largest final larval size was recorded at 27 and 30°C in groups fed for 24 h a day (17.7 and 17.9 mm TL, 76.1 and 77.7 mg BW, respectively). The combination of the highest temperature and the longest daily food availability was the only set of conditions under which final larval survival was affected (95.4% survival; 98.7–99.9% under all other conditions). The combination of water temperature of about 28.6°C and continuous food availability is recommended as the optimum combination for rearing T. tinca larvae under controlled conditions. Providing continuous food supply to fish larvae under aquaculture conditions was also advantageous in helping to mitigate the effects of slower growth relative to developmental progress, which can occur at high water temperatures. However, should one wish to limit the daily feeding period to 12 h per day, the use of a water temperature between 27.4 and 27.9°C would be the best solution.     

Temperature effect on heart rate of jack mackerel Trachurus japonicus during swimming exercise

The heart rate of jack mackerel [16.5–21.2 cm fork length (FL), n = 24] was examined through forced swimming exercise in a flume tank by 10-min step-ups of speed levels in 1.5–6.0 FL/s range at different temperatures of 10, 15, and 22 °C. Electrocardiograph (ECG) monitoring was conducted by comparing the heartbeat pattern in still water without flow as a control, and continuously during exercise by speed levels until fatigue and during the recovery phase. Average heart rates in the control at each temperature were 36.5 beats/min at 10 °C, 56.1 beats/min at 15 °C, and 75.2 beats/min at 22 °C. The heart rate of jack mackerel significantly increased as the swimming speed was increased in each temperature. At the lower swimming speed of 1.5–2.4 FL/s, the heart rate was the same level as the control value at each respective temperature. The heart rate started to increase at swimming speeds of 2.3–2.5 FL/s at all temperatures. The higher heart rate in the range of 150–200 beats/min was achieved at a swimming speed of 6.0 FL/s at 22 °C. The recovery time after the maximum heart rate at high speed became longer at high temperatures.     

A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)

The lipid composition and bioaccessibility in canned sardine (Sardina pilchardus) and chub mackerel (Scomber japonicus) were studied. Triacylglycerols were absent from the bioaccessible fraction in both products and each FA had a different bioaccessibility level. While total fat bioaccessibility was in the 60–64% range, the bioaccessibility of ω6 PUFA and DHA was <55%. Bioaccessibility depended on canned fish product species: fat, EPA, DHA, and ω3 PUFA bioaccessibility levels seemed to be higher in canned sardine than in canned mackerel. Daily consumption of 278 g of canned mackerel or 47 g of canned sardine would ensure the recommended daily intake of EPA+ DHA.