Is the Spanish mackerel a deep-sea fish? Let us walk you through the living habits of the Spanish mackerel

Is the Spanish mackerel a deep-sea fish?The Spanish mackerel is not a deep-sea fish. The Spanish mackerel is a sea fish, and people often mistakenly think it is a deep-sea fish. In fact, the Spanish mackerel is a coastal fish that belongs to the warm-water upper-layer fish; it has sharp teeth, swims swiftly and has a fierce temperament. Spanish mackerel are generally found near the Bohai Bay, living and gathering in the sea in schools that migrate.

Spanish mackerel has thick, plump flesh that is reddish in color, with plenty of meat and few bones, and a relatively large body. Cooked Spanish mackerel tastes delicious and is rich in nutrients. Besides being cooked, it can also be made into canned fish, dried fish and other instant foods. It is a nutritious delicacy suitable for pregnant women and infants, and an indispensable fine dish on every family's dining table.

Spanish mackerel is mainly distributed in the western North Pacific; it is found in China's Bohai Sea, Yellow Sea and East China Sea. It belongs to the warm-water upper-layer fish, feeding on small pelagic and mid-water fish, migrating in schools in summer and autumn, with some entering the Bohai Sea to spawn. In the autumn fishing season they often gather in schools to feed near coastal islands and rocky reefs, making them one of the commercial fish of the north.

Spanish mackerel is divided into two types, "chub mackerel" and "swallow mackerel". The "chub mackerel" is smaller in size, around 25 cm, while the "swallow mackerel" is 40 to 50 cm or more. The "swallow mackerel" sold on the market has relatively fewer intermuscular bones along the backbone and somewhat better flesh quality, but its yield is also a little 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, the "swallow mackerel" is also quite delicious when braised or stewed.