The Spanish mackerel's scientific name is Japanese Spanish mackerel (Scomberomorus niphonius). Is it a deep-sea fish?

Spanish mackerel (pronounced bà, fourth tone) fish is also called Japanese Spanish mackerel (scientific name). It has sharp teeth, swims swiftly, and has a fierce temperament. The “Mackerel King” specimen at the Dalian Natural History Museum weighs more than 260 jin, measures 2.64 m, and is over 20 years old. So is the Spanish mackerel a deep-sea fish? According to relevant ichthyology data, the Spanish mackerel is a deep-sea fish, mainly distributed in the western North Pacific. Spanish mackerel in China is mainly produced in the East China Sea, Yellow Sea, and Bohai Sea. The main fishing grounds are the Zhoushan Islands in Zhejiang, the waters off Lianyungang in Jiangsu, and the coastal waters of Qingdao in southern Shandong. Each year, April to June is the spring fishing season, July to October is the autumn fishing season, and May to June is the peak season.

In the 1950s and 1960s, when fish resources were abundant, the Bohai Bay from May to June on the Gregorian calendar was a good season for catching Spanish mackerel. Drift nets were cast before sunset, with floats and marker lines stretching for more than ten li. The next morning, fishermen often harvested three to four thousand Spanish mackerel weighing three to four kilograms each.

The Spanish mackerel has a fierce nature. From June to mid-October each year, it often roams the shallow waters near the shore in pursuit of food. Its streamlined body, extremely high swimming speed, and sharp teeth make it seem like a cheetah chasing prey. The terrified small fish flee in all directions, and often, in their panic, they rush onto the coastal reefs “starting a row”, revealing the spectacular scene of Spanish mackerel leaping to catch prey.

At such times, anglers take great delight in it, “flinging for Spanish mackerel” from the reefs and the sides of boats, hoping for a bite. The Spanish mackerel is relatively large and bites the hook swiftly, making for a thrilling fishing experience and a great pleasure for anglers.

For eating, Spanish mackerel is divided into two types: “chub mackerel and swallow mackerel”. The former is smaller, around 25 cm, while the latter is over 40 to 50 cm. The “swallow mackerel” sold on the market has relatively fewer intermuscular bones and better meat quality, but its yield is also somewhat lower than that of the “chub mackerel”. Therefore, the “swallow mackerel” with fewer bones is more suitable as an ingredient for making fillings, while the “chub mackerel” is more suitable for braising, stewing, and similar cooking methods. Of course, “swallow mackerel” is also quite delicious when braised or stewed.