The industry has a theori that lipid deposition varies seasonally in mackerel. It seems that the lipid reserves are concentrated under the skin early in the season, around Juni, while the lipid reserves seem to go deeper into the muscle later in the season. The industry would like to have scientific documentation of the lipid distribution of mackerel, compared with seasonal variations in texture.
Investigate if the lipid concentrations in distal and central parts of mackerel muscle varies seasonally.
Measure texture (Nofima) and compare with lipid distribution.