Spanish mackerel is a migratory fish, the cost of artificial culture is relatively high, and the survival rate of Spanish mackerel is low, so it can't be artificially cultured, and it is mainly caught in the sea, so it is all wild fish.

Like wild Spanish mackerel, generally speaking, chilled cod, tuna, hairtail, pomfret and Spanish mackerel are all wild deep-sea fish. Because these deep-sea fish can't be cultured offshore, the pressure of seawater makes it difficult for these fish to survive offshore and onshore, so it is difficult to keep fresh. People usually can only buy frozen fish.

Extended data:

First, the main points of Spanish mackerel purchase:

1. Fresh Spanish mackerel fins are intact, without erosion, red spots and white spots.

2. The fish body is blue-green, and the color near the fish ridge is dark green.

This kind of fish has bright eyes, bright red gills and complete gills.

4. There is no foreign body, the anus is not red, it is not prominent, it has a natural fishy smell, and the fish is elastic. It will recover quickly by gently pressing the depression with your hand. Squeeze the abdomen, no yellow liquid appears.

Second, the nutritional value of Spanish mackerel: Fresh Spanish mackerel meat is thick, tender and elastic, with few thorns and delicious taste. Spanish mackerel is a kind of marine fish with tender meat, delicious taste and rich nutrition.

It is rich in protein, vitamin A, vitamin B 1, vitamin B2, vitamin E, calcium, iodine and other nutrients, and it is a very good food for anemia and malnutrition infants? . Spanish mackerel is rich in unsaturated fatty acids, among which DHA content is high.

Baidu encyclopedia-Spanish mackerel