The pike is slender, with a body length of 17 ~ 24cm and a weight of 50 ~ 100g. The upper jaw is triangular, equal in length and width, and the lower jaw extends into a beak shape. The teeth are small, the body is covered with small round scales, and there is a wide emerald vertical belt in the middle of the back, which is very conspicuous. The dorsal fin is opposite to the gluteal fin, both located at the back of the body; The pectoral fin is high and yellow; The caudal fin is forked, light green, and the lower leaf is slightly longer than the upper leaf. There are many common folk names of Mata fish, which are also called "rod fish" because of its slightly cylindrical shape, and "needle fish" because of its pointed mouth and needle shape. As for why it is called "Mamague", it may be the reason why someone translated it according to "Mamague". In fact, the English name of "Ma mackere" is "Hemirhamphus sajori".
Mata fish doesn't taste very good when braised, but it tastes good when fried. This kind of fish can also be wrapped in fish dumplings or processed into sashimi. Soak in water before eating. Barbecue and frying are really delicious! And if the dried dried dried fish "ma bu" or horse stance just look is used for barbecue, it will taste better. In the coastal areas of Shandong and Liaoning, grilled fish is an essential variety of barbecue shops. It should be noted that there is also a local species commonly known as "needlefish" in the South China Sea, which is completely different from the riding fish, but it has been dried by many JS and impersonated as a dried riding fish, which needs careful identification.