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Aquatic Required Course | Mackerel True Face, Don't Regret Without Looking!

Mackerel is the fish with the most other name, and it is also the easiest to confuse. We will steak 1 and steak everything about mackerel today!

The chart of the Great Japanese Empire tells us that China's fish catch has already broken tens of millions of tons!

It is said that the catch of mackerel in China last year was 672000 tons, and it is also one of the most important economic fish species in the offshore sea, second only to hairtail and green-fin horse-faced puffer. The catch ranks among the top 3 fish species in the East China Sea!

Right, right, this kind of fish you see now, scary, awesome!

‍So, what kind of mackerel do you see? Is that mackerel? Spanish mackerel? Or mackerel?

Back to the point, although the number of mackerel is huge, Spain, Norway, the European Union, Iceland, Peru and other places are adjusting fishing quotas to avoid overfishing.

The World Conservation Union (IUCN) has assessed mackerel as: non-hazardous

Scombridae (Scombridae)

Taxonomically, it belongs to Perciform (Perciformes) and Scombroid (Scombroidei). There are 15 genera and 49 species in the world, most of which are economic fishes. There are three main species of mackerel in China: Japanese mackerel, Australian mackerel and gill mackerel. Among them, Japanese mackerel and Australian mackerel belong to the genus Mackerel, which is distributed in the Yellow Sea, East China Sea and South China Sea. Feather gill mackerel belongs to the genus Feather gill mackerel, which is distributed in the East China Sea and South China Sea.

They are warm-water pelagic fish, belonging to the class of coastal fish, and all live in shallow waters. Strong swimming, like group activities. And it can be used for long-distance travel, with phototaxis. It feeds on sand eels and small crustaceans.

But the only thing that really belongs to mackerel 4 genera 9 species, 9 kinds, 9 species! 

Fishing methods

Scombros (Gasterochisma)

Abdominal Wing Mackerel (Gasterochisma melampus)

Butterfly Mackerel, Lalto, Scaly Tuna

Body length: the smallest palm size, the longest 2 meters, the heaviest 50-60kg or so, secondary economy, fishing fish species

of ordinary length

Characteristics: similar to tuna, with a large and long body. However, the fish scales on the whole body are small and obvious, which means a bit of silver strands of jade clothes. The dorsal fish scales are silvery blue and silvery white on both sides.

Interestingly, the black ventral fins of adult fish are more than a little smaller than those of juvenile fish.

Juvenile fish caught in Port David, Tasmania in 2015

Australia's Victoria Province is 165cm long and weighs 41.8kg. This poor little look ~

It is distributed in temperate waters (8-15°C) south of 35-50 degrees south latitude (southern hemisphere) and is called "miscellaneous fish". It is named after the same fishing ground as tuna and is used as a side fish of tuna when fishing. Multi-use ocean line fishing methods.

The fish are also found in all Australian waters except the Northern Territory, from Townsville, Queensland, to the south coast of Western Australia, including the Tasmanian waters. Seasonal migration from north to south.

Meat color light powder, meat quality partial oil, cheap price

But in Japan, you can make delicious rice with fish belly, and it only takes 500 yen.

Scombroid (Grammatorcynus)

Large-eyed double-line mackerel (Grammatorcynus bilineatus)

Double-line mackerel,ニジョウサバ

Body length :1-year-old fish 40-43cm, longest 70cm, heaviest 2.7-3kg, secondary economic fish species

Features: The fish body has two dark horizontal lines in a streamlined shape, one is close to the back of the spine, and the other is perpendicular to the first dorsal fin. The first dorsal fin forms an inflection point in the front abdomen and extends to the fish tail. The two lines meet at the fish tail.

The largest and heaviest double-line mackerel caught by anglers on Willis Island, Queensland, in 2006

The eyes are large and the back is metallic blue-green. The color of the upper and lower abdomen changes from gold to silver. There are no spots on the abdomen. The distance between the two dorsal fins is small, and the first dorsal fin is longer and gradually lower in height.

The fleshy taste is somewhere between mackerel and Atlantic mackerel. Japan is mostly produced in the south of Okinawa Prefecture, so it can be used to make kashimi, miso sauce, boil, salt, and taste delicious, plus lemon and ginger slices can also remove the fishy smell ~

When choosing to choose the belly soft, clear eyes without impurities!

Finally, academic.

The main use of fixed-net fishing, trawling

Mackerel is widely distributed in the tropical and subtropical waters of the Indo-Western Pacific from the Red Sea to Oceania (including the Marshall Islands and Fiji), specifically the eastern Red Sea to the Andaman Sea and the Ryukyu Islands to the northern coast of Australia. Australia is distributed from Port Hedland in Western Australia to Yepon in Queensland.

Feather gill mackerel (Rastrelliger)

short body feather gill mackerel (Rastrelliger brachysoma)

Short bodied mackerel

Body length: body length 15-20cm, longest 34.5cm, weight 0.1-0.2kg, main economic fish species

Features: the fish body is wide and short, the dorsal fin is yellow with black edges, and the pectoral and ventral fins are dark yellow. The back of the spine is metallic blue, with 1-2 rows of horizontally arranged black dots extending from the dorsal fin to the tail, and the lower abdomen is silvery white without spots.

The pectoral fins and the posterior abdomen are slightly golden, with 1-2 gray stripes (broken) extending to the tail in the middle (or upper) of the fish.

It is found in the Atlantic waters of southeastern Asia, from the Andaman Sea to Thailand, Indonesia, Papua New Guinea, the Philippines, the Solomon Islands and Fiji.

In Thailand also called baton fish, very common 1 species of fish, the annual catch is not less than 60000 tons. The spawning period is from March to September.

Fried and eaten baton fish

Fuchsia fowleri (Rastrelliger faughni)

Fushi gold with flower mackerel, flower fly, white flour, horseshoe crab, rich mackerel, faughn's mackerel,Island mackerel

Body length: up to 20cm, up to 0.75kg, secondary economic fish species

Features: The fish body is streamlined in cone shape, with 1-2 horizontal stripes in golden green on the back, 1-2 rows of horizontally arranged black dots below the dorsal fin extending to the fish tail, silvery yellow on the abdomen, and 1 horizontal stripe on the lower abdomen. There are a few black dots near the pectoral fins on both sides, and the gluteal fin is isomorphic to the second dorsal fin.

Widely distributed in Southeast Asia countries, India-the West Pacific, west from India, east to Fiji, north to Taiwan, south to Indonesia, Papua New Guinea waters.

Chinese mainland, Taiwan Hengchun, Kaohsiung and other eastern and southern waters are produced. Less production. It looks like this ~

General fishing method to purse seine, fixed net, flow gill net and other capture.

gill mackerel (Rastrelliger kanagurta)

Mackerel, Indian mackerel

Body length :25-38cm, body length of adult fish in Philippine waters for one year ≈ 23cm, main economic fish species

Features: spindle, cross-section oval. The dorsum is metallic blue-green, with 1-2 columns of black dots along the base of the dorsal fin. There are one or more black spots behind the pectoral fin, and there are 6 yellow longitudinal belt breakpoints on the upper part of the fish body on both sides, and the ventral surface is silvery white. Life of at least 4 years.

The chest scales are large.

Living in water depth of about 100 meters

India's average annual catch is 12900 tons, and the global average annual catch is 10-500000 tons.

Fishing methods include purse seine, trawl, set net and drift net.

Widely distributed in the India-West Taiping Sea, starting from the east coast of Africa in the west, the eastern Red Sea, and Samoa in the east; from the Ryukyu Islands in Japan in the north, to the southwest Pacific Island Group in the south from Indonesia to northern Australia, China, including the southern, northeastern and eastern waters of Taiwan; from the Suez Canal to the eastern Mediterranean Sea. Australia is distributed in the northern part of the European continent, from the North Western Cape of Western Australia to Cape Manifold in Queensland.

But 1 open your mouth, it's still scary!

But this fish has thin skin, soft spines, a lot of blood, white flesh and hard flesh.

Low price

The Chinese people's approach is simple and crude: bomb! Blow up! Blow up!

Bare ~ ~ under the pot ~ ~ ~

The great Japanese empire is too fastidious, holding frosted sushi, sour, slightly sweet ~ legend also has the taste of Spanish mackerel!

Burning Frost Sashimi

cooked in sauce

baked with salt

Kombu Miso Soup

Scombroid (Scomber)

Mackerel (Scomber australasicus)

Australian mackerel, Mackerel, Slanko, Blue mackerel

Body length :22-65cm, weight ≈ 0.15-2kg

Features: The fish body is slender and spindle-shaped, the back is metallic blue-green (blue) with irregular ripples, the pectoral fin part is yellow and has sesame-shaped round spots on the abdomen, irregular vertical stripes on the front abdomen, and light gray dots on other places. Life is about 7 years.

It lives in subtropical and temperate waters. The western Pacific Ocean from China and Japan to Australia and New Zealand extends eastward to the Hawaiian Islands and is also distributed in the Indian Ocean. Japan is distributed in the waters south of southern Hokkaido. It is found in bay estuaries, frames and offshore areas.

The annual spawning volume in the East China Sea is about 80000 tons, which are generally captured by purse seine nets, drift gill nets and fixed nets. It is found throughout Australia's marine waters (except in the Northern Territory), but is more common in cold waters. The spawning volume on the east coast is 2.5-33000 tons, and 2000 tons of Australian mackerel were caught in 2008/09, mainly by purse seine and trawling.

Distribution of Australia

price index

Japan produces the most fat taste in winter, and the fish caught between the end of December and January are smaller and relatively less fat. With salt and vinegar, the taste is even better. It can be made of sushi, sashimi, boiled, roasted, stewed and fried.

Can also be equipped with soy sauce, sugar, sesame rice to eat.

White-bellied mackerel (Scomber japonicus)

Japanese mackerel (mackerel), mako, Pacific mackerel, mackerel, Pacific mackerel, and...

White belly! White belly! White belly! 

Body length :30-50cm, heaviest ≈ 1.1kg

Features: The body is thick and slightly flat and spindle-shaped. The spine is metallic blue-green (green much) with zigzag irregular ripples, and the abdomen below the pectoral fins is white and silvery, with no other stripes or spots. The two-tailed bifurcation is larger, and the spacing between the two dorsal fins is larger but smaller than that of the Atlantic mackerel (S. Scombrus). Life is about 6 to 7 years.

juvenile fish

More for processing and freezing

It is distributed in the temperate waters of the Atlantic, Indian, Pacific and near seas. Offshore waters of the Japanese Islands, from the coast of the Sea of Okhotsk, Hokkaido, to the Sea of Japan, the East China Sea, the Pacific coast, the Seto Inland Sea, and Yakushima Island on the southern coast of Kyushu.

In fact, Japan has had painful experiences in the past with regard to mackerel resources in the Pacific. According to statistics, the number of "Japanese mackerel" increased from 3 million tons to 5 million tons in the late 1970 s, but due to overfishing by Japanese fishing vessels, the number of "Japanese mackerel" continued to decrease, once reducing to 150000 tons in 2001. Therefore, the Japanese government took a series of resource protection measures until the number of Japanese mackerel recovered to about 1.5 million tons in 2014.

Price index: slightly higher

Thin skin, soft thorns, easy to water, delicate taste, can do sushi, sashimi, all kinds of stew, fried, boiled.

Burned noodles

Baked with sauce

salted

Coli mackerel (Scomber colias)

Scomber japonicus colias,Atlantic Chub Mackerel

Body length :30-50cm, weight ≈ 0.25-0.4kg, maximum weight 2.17kg (Guadalup Island, Mexico)

Features: Similar in appearance to Atlantic mackerel, but with larger eyes, shiny body color, golden overall, broken dark gray spots on the back of pectoral fin, silvery yellow abdomen, and gray-blue round spots under abdomen. The length is fast, 2 to 3 years into maturity, life of about 8 to 10 years.

Koli mackerel is distributed in the warm waters of the Atlantic Ocean near the equator, the temperate waters of the Mediterranean Sea, the western Indian Ocean and the Black Sea. The western Atlantic runs from Nova Scotia south to Argentina. There are also small populations of fish in the Gulf of Mexico and the Caribbean Sea, the Florida Keys, northern Cuba to the coast of Venezuela.

Mackerel (Scomber scombrus)

Atlantic Mackerel, Commo mackerel, Atlantic mackerel

Body length :20-50cm, weight ≈ 0.15-0.4kg; The longest is 60cm and the longest is 3.4kg. It belongs to small fish species and the largest economic fish species.

Features: The fish body is slender and streamlined, the back is metallic blue-green (blue), embedded with regular dark vertical ripples, the abdomen below the pectoral fin is silver, and there is a row of intermittent dark horizontal stripes or spots. The two-tailed bifurcation is larger, and the spacing between the two dorsal fins is also larger. The longest life span recorded in the North Sea is 25 years.

Most of them are found in the Baltic Sea in the North Atlantic, the Mediterranean Sea and the Black Sea in the East Atlantic, Norway to the British Isles in Portugal, and the West Atlantic from Newfoundland and Labrador Peninsula to Haltesla and Cape Lookout. The three main resource areas are the North-East Atlantic, the eastern North Sea and the western British Isles.

There are mainly fishing grounds such as ocean island, lianqingshi, big sand and sand outside. The fishing season is generally from April to July in spring and September to December in autumn. The South China Sea coast can be fished all year round.

The meat is firm and slightly greasy, and can be used for barbecue, boiling, frying, pickling, etc.

frozen processing

Basic Recipes

And the biggest difference is-you guess!