The liver of Spanish mackerel can't be eaten, because it contains certain toxins, so it can't be eaten any more, and it will be harmful to human body after eating it. At the same time, Spanish mackerel has the effect of supplementing trace elements in the body, because Spanish mackerel is rich in fat, vitamin A, vitamin D and calcium and phosphorus, which can improve the body's immunity.

The scientific name of Spanish mackerel is "blue mackerel", and the Bohai Sea, the Yellow Sea, the East China Sea and the offshore of North Korea are its main distribution areas. Its posture is smooth and beautiful, and it is spindle-shaped. Generally, it is 0.3 ~ 0.5 meters long, and the longest can reach 1 meter. Its back is blue-black, covered with blue spots, and its abdomen is silver-gray. It is used to floating close to the water, and its caudal fin and dorsal fin are usually exposed. Spanish mackerel sometimes jumps out of the water, and the scales are shining, which is very spectacular. Spanish mackerel has sharp teeth, quick action and fierce nature. Its streamlined body makes it swim extremely fast, and it often chases small fish in groups, among which fish is their favorite food.