Morphological Characteristics, Nutritional Features, and Selection and Eating Methods of the Chub Mackerel

The chub mackerel is a marine fish of the genus Scomber in the family Scombridae, commonly known among the public as the blue mackerel, mackerel, or Japanese mackerel, and is widely distributed in the temperate and subtropical waters of the Pacific and Atlantic Oceans. Its body is spindle-shaped, with a blue-green back marked by irregular dark blue wavy stripes and a silvery-white belly, making it a typical pelagic migratory commercial fish.

Chub mackerel like to migrate in schools, often gathering in large groups in coastal waters; they swim fast and feed mainly on plankton and small fish and shrimp. Each year when water temperatures rise, sexually mature chub mackerel swim toward the coast to spawn, and the spawning time in each region varies depending on the local sea climate, a pattern that also serves as an important reference for fisheries in arranging their catches.

As a common edible sea fish, chub mackerel has firm flesh and relatively high fat under the skin, and contains protein and unsaturated fatty acids. Common preparations include steaming, braising in soy sauce, and salt-grilling, and it can also be processed into canned goods and cured products. In Japan, South Korea, and the coastal regions of China, it is a popular seafood with an affordable price and large supply.

It should be noted that after chub mackerel leave the water, the enzyme activity in their bodies is relatively strong, and improper preservation can easily cause spoilage and the production of histamine. Therefore, when buying, one should choose individuals with clear eyes, bright red gills, and a body that springs back when pressed, and refrigerate or cook them as soon as possible after purchase. In addition, many people confuse chub mackerel with Spanish mackerel, but the two are not difficult to distinguish: chub mackerel has a rounder body shape and wavy stripes on its back, while Spanish mackerel has a longer body and spots on its back. Recognizing the stripe characteristics is enough to identify them.