What kind of fish is mackerel? What is mackerel

Mackerel, also known as blue-spotted mackerel, is a kind of large size, high nutritional value of marine fish, often eaten can replenish qi, anemia, anti-aging, etc., very suitable for the elderly to eat, at present in the supermarket are more common, and ** small expensive.

The most widely distributed place of mackerel is in the western part of the North Pacific Ocean, in China's Bohai Sea, Yellow Sea, East China Sea and other regions are also distributed, the appearance of mackerel is more peculiar, it looks more vigorous, this fish is made into a dish to eat is very delicious, its meat quality is firmer, it tastes particularly delicious, the nutrition is also very complete, the nourishing effect is also very prominent, mackerel can be used as an ornamental fish, can also be used as a plate meal.

Features of mackerel::

Mackerel is a more ferocious kind of fish, the body length generally reaches between meters, the longest can also reach one meter, the weight can reach 20 kilograms, mackerel generally gathers together in the summer and autumn of each year to migrate, in the northern region of our country, the fish is a kind of economic fish, more economical, edible value is quite high. By eating mackerel, you can inject a lot of nutrients into your body.

Summary: We often hear about mackerel, so do you know what kind of fish mackerel is? As a fish that is common in shallow sea waters, mackerel can cook a variety of delicious dishes, and many coastal cities often use mackerel as a special snack to attract tourists, and has won the praise of many foreign and Chinese and foreign diners, and is a kind of food suitable for all ages.

The scientific name of mackerel is "blue-spotted mackerel", and its main distribution areas are the Bohai Sea, the Yellow Sea, the East China Sea and the coastal waters of North Korea. Its body is smooth and delicate, spindle-shaped, generally long meters, up to 1 meter long, the back is blue-black, covered with blue spots, the abdomen is silvery-gray, accustomed to floating close to the surface of the water, and the tail and dorsal fins are usually exposed. Mackerel sometimes leaps out of the water, and their scales are shining, which is very spectacular.

Mackerel has sharp teeth, quick movements, and fierce nature, and its streamlined body makes it swim extremely fast, and often hunts down small fish in groups, among which fish is their favorite food.

Mackerel has thick flesh, red flesh, spiny flesh, and a large body. The cooked mackerel is delicious and nutritious. In addition to cooking, it can also be made into some canned dried fish and other instant food.

Nutritious food for pregnant women, infants and young children is an indispensable delicacy on the dinner table of every family.

2. Is mackerel a marine fish or a freshwater fish?

Mackerel is a marine fish, and mackerel generally live in the sea near Bohai Bay, and live and live in the sea in a group of migratory ways. So is mackerel a deep-sea fish or a shallow sea fish? Mackerel is not a deep-sea fish, mackerel is a marine fish, and some people often mistakenly think that mackerel is a deep-sea fish, but in fact, mackerel is an offshore fish, belonging to a warm upper fish, with sharp teeth, fast swimming, and fierce temperament.

Mackerel is mainly distributed in the western part of the North Pacific Ocean, the Bohai Sea, the Yellow Sea, and the East China Sea in China, it is a warm pelagic fish, feeds on small pelagic fish, migrates in groups in summer and autumn, and some enter the Bohai Sea to spawn, and often fed in groups near the coastal islands and reefs in the autumn flood, and is one of the economic fish that penetrates into the north.

Mackerel is a warm food.

Mackerel meat is spiny and less, delicious and nutritious, and the meat is firm and compact, in the shape of an awl, probably related to its fast swimming. In addition to fresh food, it can also be processed to make canned food and salted dried products. Qingdao people like to make smoked fish, mackerel is the best choice, Fengyou Kongchai has a unique smoked mackerel, is a delicacy to accompany wine and rice.

Each 100 grams of meat contains more than 19 grams of protein and fat grams, and the meat is firm and delicious, rich in nutrition. Its liver is the raw material for refining cod liver oil. The blue-spotted mackerel is an export species, and its English name is Japanesespanishmack-erel, and its Japanese name is exported to countries and regions:

Japan, Hong Kong, Macau. Export ports: Liaoning, Hebei, Shandong, Jiangsu, Zhejiang, Fujian.

Common dishes: pan-fried mackerel, braised mackerel, pineapple fish clips, boiled mackerel, mackerel dumplings, braised mackerel in sauce, smoked mackerel with five spices.

Nutritional analysis: 1 Mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, minerals (mainly.

blue dot mackerel calcium) and other nutrients.

2 Mackerel has the effect of replenishing qi and relieving cough, and has a certain effect on weak cough and asthma.

3 Mackerel also has the therapeutic function of refreshing and anti-aging, and regular food will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.