Introduction to Mackerel

Mackerel is a fish of the family Scombridae of the order Perciformes, [5] and is also known as mackerel, squid, blue mackerel, Japanese mackerel, etc. [6-7] The body length can reach up to about 64 cm, the body shape is similar to a spindle, and the tail fin is deeply forked. The dorsal side of the body is blue-black with dark blue irregular markings, and the abdomen is silvery white with a slight yellowish tint. [6] The lifespan can be up to 11 years.
Mackerel is widely distributed along the northwest Pacific coast, and is found in the waters of China, Japan and North Korea. Warm water pelagic fish. [5] It has strong phototaxis at night and has vertical movement phenomenon day and night. It has a wide range of feeding habits, feeding on planktonic crustaceans and juvenile fish. It has strong swimming ability and can migrate long distances. They mostly inhabit the middle and upper layers in spring and summer, and gather in large groups to lay eggs offshore during the reproductive season. [9] The reproductive period is from March to June, and the peak period is from April to May. Eggs are laid in batches. Oval, floating, transparent, with oil globules. 
Mackerel is one of China's important economic fishes. [11] It is a high-protein, low-fat food that is easily absorbed by the human body. The body also contains EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which have the functions of dilating blood vessels, anticoagulation, nourishing brain cells, promoting growth and development, etc., and have good effects on cardiovascular and cerebrovascular diseases. Health effects. It is sweet in taste, neutral in nature, and has the effect of nourishing and strengthening.