Analysis of the Latest Price Trends of Spanish Mackerel

Spanish mackerel, also known as swallow fish, plate mackerel, bamboo shark, pointed horse mackerel, green arrow, etc., is distributed in the western North Pacific. In China it is found in the Bohai Sea, Yellow Sea, and East China Sea. Its flesh is delicate, its taste is delicious, and it is rich in nutrients. It has high food value, and its market price is also relatively affordable. Let us take a look at the price trends of Spanish mackerel below!

The Price Trends of Spanish Mackerel

The market price of Spanish mackerel is mainly determined by size. The market price of Spanish mackerel around 3 jin is about 5-8 yuan per jin, while those above 5 jin are about 25 yuan per jin. Spanish mackerel is dead as soon as it is caught; the only difference is that some are steam-frozen, some are processed, and some are refrigerated, but refrigerated is the best. At the same time, the geographical location of the market also has a certain impact on the price of Spanish mackerel.

How to Select Spanish Mackerel

1. Touch the belly: The belly of fresh Spanish mackerel is very elastic; press it with a finger and it will immediately return to its original shape.

2. Look at the fish skin: If the fish skin is damaged, it indicates possible bacterial infection. When choosing fresh Spanish mackerel, it is best to pick those with intact and firm skin.

3. Check for damage: Some Spanish mackerel have breaks at the gills and anus. This is not caused by squeezing during fishing, but by bacterial infection inside the Spanish mackerel causing it to swell and rupture. Therefore, do not buy Spanish mackerel with damage in these two places just to save money.

4. Observe the fish eyes: Freshly caught Spanish mackerel have moist and bright eyes, and they will not be sunken, bulging, or shriveled.

How to Clean Spanish Mackerel

1. First use clean water to remove the external dirt from the Spanish mackerel.

2. Use scissors to cut upward from the anus on the belly of the fish, all the way to the mouth.

3. Pull out the red gills together with the internal organs, and remove the fish gills (if you want to eat the internal organs, wash them and put them into the pot together with the fish).

4. Then remove the blood inside the abdominal cavity near the fish spine, and rinse clean with water.