Species spotlight: pelagic fish

What are pelagic fish?

The pelagic zone is the mid-section of the sea, away from the coast and the sea floor, which makes up the main part of the ocean. The term ‘pelagic fish’ refers to the many different species that call this area home. Some species of pelagic fish live near the coast at depths of around 200m, while we find others below the continental shelf.

Pelagic fish are highly valued as food because they contain many easily digestible proteins and essential fatty acids like DHA and EPA, as well as fat-soluble vitamins (E and D). In fact, the fat content varies hugely between, and also within, species depending on the season and fishing area. Fat content can even differ within one catch.

Pelagic fish are particularly important to the fishing industry as we can catch them at high volumes and low cost, meaning we can supply more to support global food security. This is crucial as the amount of fish we eat is continuing to increase, with fish consumption globally projected to reach 21.4 kg per capita in 2031—up from 20.5 kg per capita in 2019-2021.

Which pelagic species does North Atlantic fish for?

We fish four species of pelagic fish: herring, mackerel, horse mackerel and blue whiting.

Herring

Herring are streamlined fish with small heads, silvery iridescent sides and deep blue, metallic-hued backs. Adults grow to 20 to 38cm (8 to 15in) and their bodies are covered with large, thin, loosely attached scales. They have big mouths with small, weak teeth.

Herring are found on both sides of the North Atlantic, with the most important fishing grounds being the North Sea, the Baltic Sea, and the coastal waters of Britain, Norway, Iceland, and Canada. They’re very high in long-chain omega-3 fatty acids and are a great source of vitamin D.

Did you know?

• Herring are found as far down as 200m in the North Sea and along the borders of the Atlantic Ocean.
• A single female herring produces between 20,000 and 50,000 eggs. After spawning, herring migrate to areas that are rich in plankton.
• We’ve been eating herring since around 3000 BCE – and in Europe we’ve been salting them to keep as winter food for at least 1,000 years.

Mackerel

Mackerel are medium-sized fish. Their bodies are rounded and torpedo-shaped, with a slender, keeled tail base, a forked tail and a row of small finlets behind the dorsal and anal fins. They’re carnivorous, feeding on small fish, fish eggs, plankton, crustaceans and molluscs.

Mackerel are found in the northern part of the North Sea, and west of Scotland and Ireland. An oily fish, it’s a rich source of long-chain omega-3 fatty acids.

Mackerel is also a sustainable seafood choice. That’s because it has a large population, and there are lots of rules in place to make sure it’s fished responsibly.

Did you know?

• Mackerel is known for its distinct flavour and firm texture. It’s great in everything from Nordic snacks to Mediterranean salads to Japanese sushi.
• In January, the waters around the Shetland Islands have an abundance of mackerel, making it an important time for our fleet. As the year goes on, mackerel gradually head south.
• Because mackerel’s so rich in omega-3 fatty acids, it’s great for brain health, and for reducing the risk of heart disease.

Horse mackerel

The term ‘horse mackerel’ actually refers to several different species – but most belong to the jack mackerel and scad family, Carangidae.

Most horse mackerel are slender with silver or greyish-blue scales, but some species are more colourful – like the green-blue Japanese horse mackerel. Horse mackerel generally have two dorsal fins and a long line of scutes (tiny, flat scales) running from their heads to their tails. Each of these bony protrusions has a sharp spine, with the size varying from species to species. 

Horse mackerel are mostly caught in the chilly waters off Scotland and Ireland, in the Gulf of Biscay and, since 1996, in the Atlantic Ocean off the coast of Mauritania. It’s one of the most important pelagic species for freezer-trawler fleets due to its abundance, commercial value, and nutritional content, and is mostly exported to Russia, Nigeria, and Japan.

Did you know?

• The horse mackerel’s name comes from a legend that other smaller fish would ride on its back on long journeys. While that might not be true, juvenile horse mackerel do hide (or ride) in the tentacles of jellyfish to avoid predators.
• Female horse mackerel produce up to 140,000 eggs. And horse mackerel can live to up to 40 years old in the wild.
• While they normally congregate in schools with other mackerel, horse mackerel will also team up with other schools of fish for safety.

Blue whiting 

The blue whiting is found in the Atlantic from Morocco to Iceland and Spitsbergen (in Norway). It’s one of two species in the genus Micromesistius in the family Gadidae, which also includes cod, haddock and pollock.

Blue whiting have long narrow bodies and silvery underbodies. They’re both predator and prey in the open ocean and help to maintain the balance of the pelagic ecosystem. And while a lot of EU blue whiting catch goes to fish-meal factories to produce feed for other animals, nearly all of ours is used for human consumption.

Did you know?

• Blue whiting live in the open ocean at depths of 100 to 1000m (330 to 3300ft). They’re often found above the continental slope, mainly at depths of 150 to 400m (490 to 1310ft).
• Female blue whiting produce between 6,000 and 150,000 eggs.
• For most of the year, blue whiting are spread out over large areas of the ocean. But during the spawning season, they come together in large numbers to form dense schools.

Why do we need pelagic fish?

In terms of nutritional quality, pelagic fish are one of the most cost-effective foods on the planet. They’re low in cholesterol and brimming with healthy long-chain omega-3 fatty acids and nutrients like riboflavin, iron and calcium. That makes them a great source of nutrition for developing populations’ everyday diets.

Fish isn’t just an important food source for developing nations. There are 8 billion people on our planet. By 2030, the UN expects this to reach 8.5 billion, and 11 billion by 2100. And the simple fact is that we can’t feed the world without fish. It’s a vital high-protein food which has a low environmental impact when it’s managed responsibly. As the world’s population grows, so will demand for affordable fish, especially pelagic species.

That’s why almost 100% of the fish we catch is for human consumption.