One of the mysteries of the English language finally explained.
A migratory surface-dwelling predatory fish, commercially important as a food fish.
- ‘Vitamin D is found in egg yolk, butter and oily fish such as salmon, trout, mackerel, herring and sardine.’
- ‘The children at Eton rather despised the sort of common fish we were given: cod, herring, mackerel.’
- ‘Brush with a little olive oil and then cook the mackerel for 6-8 minutes on each side.’
- ‘To serve, spoon some vegetables and broth into a soup bowl and set a mackerel fillet on top.’
- ‘I remember catching my first mackerel on a family holiday at Scarborough.’
- ‘Other fish you might connect with are mackerel, pollock and coalfish.’
- ‘Canned salmon, sardines, mackerel, trout and pilchards count as oily fish, as they do when fresh.’
- ‘The shape of these ichthyosaurs is like that of living tunas and mackerels, which are the fastest fish in the ocean; like them, the later ichthyosaurs were built for speed.’
- ‘These are fantastic with roast lamb, chicken and game dishes, even sea bass and mackerel.’
- ‘Together with some mates we all go out fishing off the coast of Hove where we catch sea bass and mackerel.’
- ‘Most scombrids (tunas, mackerels, and bonitos) are important food, commercial, and sport fishes.’
- ‘Fish is most beneficial for the body when it comes in an oily form such as mackerel, trout or salmon.’
- ‘Barracuda eat squid and small fish such as sardines, anchovies, young mackerels and grunions.’
- ‘Smoked mackerel smelled and tasted like smoked fish, and I found it pretty good.’
- ‘All I could remember was heady days hauling in saithe, sea bass and mackerel by the barrowload.’
- ‘Rinse and dry the mackerel and lay them skin-side down in a lightly oiled dish.’
- ‘The only species of fish that would be ineligible were sea trout, mackerel, launce and herring.’
- ‘Oily varieties to go for include salmon, trout, mackerel, herring and sardine.’
- ‘I have seen him stuff his gob with lumps of spiky chorizo and smokey pieces of grilled mackerel.’
- ‘High mackerel, herring, mussel and razorfish are all good, but the best by far is a dried black lugworm.’
Middle English: from Old French maquerel, of unknown origin.
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