The Mackerel is a fish of seasonality very accused, because it is in spring when it goes to the coast to lay eggs. This species abounds in Spain, especially to the north of the Bay of Biscay. The majority of the nourishing emulsions contains emulsifier, such as proteins or tensoactives agents of low molecular weight, substances with surface activity that have the property to be absorbed in the interphase forming a layer that surrounds the drop, and so it is significantly reduced to the surface tension between both fluids, facilitating therefore the formation of the emulsion and prolonging it. In the present work rheologically characterize an emulsion of Scomber scombrus by means of mixed rheometry. I prepare the emulsion used proteins of Mackerel solubilized in dissolution of AcH 0.1 mm, oil of sunflower and distilled water. Was obtained that the characterization of power consumption for the emulsion during mixing with anchor stirrer according to anagitation rate of 1.6667 (1 / s) was 0.02174822, being the highest value. Is concluded that the main power consumption depends on the speed of agitation.