decapterus macrosoma is a warm-water upper-middle water fish with migratory habits and likes to form groups. It is distributed in coastal areas of my country. It is mainly produced in the South China Sea, followed by the East China Sea. It is rare in the Yellow Sea. It is one of the economic fishes. It also belongs to the same genus. 

decapterus macrosoma is a blue round catfish belonging to the genus Sapphire of the genus Scorpionidae of the order Scombroids of the vertebrate phylum Fish. Body slender and round, slightly flattened laterally. Lower jaw protrudes slightly from upper jaw. The upper jaw is rounded at the end; extending below the nose and eyes. The fatty eyelids are well developed, leaving only a slit in the middle of the pupil. The number of gill rakers on lower branches (including tumor gill rakers) is 35-37. The dorsal anterior scale extends above the posterior edge of the eye. The straight part of the lateral line begins below the 13th-14th rays of the second dorsal fin; the rib scales only exist in the rear half of the straight part. The second dorsal fin is the same shape as the anal fin, the front fin rays are crescent-shaped, and there is a separate fin behind; the pectoral fin is short, and the end only extends below the first dorsal fin. The back of the body is blue-green, and the abdomen is silvery white. The anterior fin rays of the dorsal fin are slightly darker; the caudal fin is transparent or slightly darker, and the remaining fins are light to white.
How to eat: decapterus macrosoma can be eaten fresh or marinated. It has plump muscles, firm meat, and delicious taste. It is similar to northern mackerel fish. It is best to remove the head, tail, dirt and blood, rinse well, and cut into pieces or segments. , It is suitable for cooking methods of heating for a long time, such as burning, boiling, stewing, braising, etc. Its pickled products can be steamed, fried, fried, and there are also canned products. 100 grams per meal.