It comes after the Marine Stewardship Council suspended its certification of the North East Atlantic mackerel fishery.
What does MAC stand for?
MAC stands for Atlantic Mackerel (FAO fish species code)
This definition appears frequently and is found in the following Acronym Finder categories:
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We have 1134 other meanings of MAC in our Acronym Attic
- Michigan Association of Biology Teachers (Ann Arbor, MI)
- Midlands Academy of Business & Technology (UK)
- Mothers against Burning Tires (Colorado)
- Mouse Nuclear Protein Termed Activator of Basal Transcription 1
- Modal Absorbing Boundary Termination Condition
- Marketing & Advertising Business Unlimited, Inc. (Bismarck, ND)
- Mother and Baby Unit
- Metro Area Businesses Using Sequent
- Metropolitan Area Broadband Wireless
- My Art Becomes Yours (Caroline Maby official website)
Samples in periodicals archive:
The warning comes after the Marine Stewardship Council, which certifies fish stocks that are managed sustainably, suspended its certification of the north east Atlantic mackerel fishery.
The north-east Atlantic mackerel stock is jointly managed between the EU, Norway, Iceland and the Faroe Islands, who have also massively increased their catches.
Byline: Mark Blazis COLUMN: OUTDOORS Bluefin tuna are the most valuable of a whole family of highly migratory, mackerel-family fish that locally includes yellowfin and skipjack tuna, bonito, albacore (the tuna of our cans and lunches), little tunny or false albacore, king mackerel, bullet mackerel, cero and Atlantic mackerel.
2009], and golden redfish [Sebastes marinus]); 2) group synchronous determinate batch spawners (Atlantic cod [Gadus morhua] and European plaice [Pleuronectes platessa]); and 3) asynchronous types (European hake [Merluccius merluccis] and Atlantic mackerel [Scomber scombrus]) that may not be determinate (Greer-Walker et al.
The list reveals the sometimes subtle differences in fish by region; note, for example, that North Atlantic mackerel is not nearly as high in methyl mercury as king mackerel.
label of frozen whole squid (loligo and illex) and finfish (Atlantic butterfish, Atlantic mackerel, monkfish, etc.
At the University of Massachusetts' Marine Science Station in Gloucester, Herbert Hultin measured omega-3 oxidation in Atlantic mackerel and cod that had been refrigerated for up to 10 days, frozen up to eight months, pan fried, broiled or baked.