Tuna is a very important species for the fishing industry, due to its large size, flavour and high price on the market. This is the largest of the tuna species, reaching over 3 m in length, 500 kg in weight and a very high economic value. Its scarcity and high commercial value, along with its accelerated growth rates, make it one of the most promising aquacultural species. The tuna fish has an elongated body, higher at the front and quite narrow at the back, with small, highly developed scales behind the head and around the pectoral fins. It has two dorsal fins situated close together: the first spiny and the second fleshy, and very long pectoral fins that can measure up to 50 cm on large fish.

The mackerel is the most abundant and common medium-sized pelagic species fished with purse nets. It is fished with floating gear, purse nets, rods or trolling. It is sold fresh (whole or in fillets, taking into account that the smaller ones are more highly valued) or smoked, and it is exported frozen. It is also processed for tinning, as tinned mackerel is quite popular and highly valued.

Its body is cigar-shaped. Its head is small. The mouth is wide with small, cone-shaped teeth. It has two dorsal fins, an anal fin and a separate caudal fin. It is easily recognised due to the characteristic greenish-blue stripes on its back.

The mackerel has all the advantages of similar blue fish. Its flesh is rich in Omega-3 fatty acids, which are so important in preventing heart disease and highly recommended in treating and reducing cholesterol, as they unblock the arteries and veins.