Mackerel—oily and meaty—are gutted fresh and smoked dark, or packed in heavy salt for distant markets. A single mackerel is a substantial meal for a laborer; when salted, it keeps indefinitely and needs only rinsing and boiling before eating. Coastal fishermen trade them by the barrel to merchants.
Mackerel
Oily fish gutted fresh or salt-packed; substantial meal, keeps indefinitely.