Open classification: biology, aquatic products, species, marine fish and animals.

English name: mackerel

Common name: Atlantic mackerel: Boston mackerel, Siker mackerel, Pacific mackerel; Japanese mackerel; Silver carp; American mackerel; Blue mackerel; Bamboo; Fried mackerel

Origin and delivery date:

Eastern North Atlantic, North Atlantic and North Pacific; Southeast Alaska to Mexico.

Introduction:

There are many kinds of mackerel in American waters, and members of the mackerel family account for the majority of mackerel species in American waters. In addition, Pacific bamboos belong to Bambusoideae and can be caught in California waters.

Mackerel is the largest mackerel species in America. This mackerel is the same species as the mackerel caught in Norwegian and British waters. In the1960s and the early1970s, the annual output of Atlantic mackerel caught by offshore processing fishing boats from Russia and eastern European countries in the northeastern United States exceeded 400,000 tons. 1976, the United States banned foreign fishing boats from fishing within 200 nautical miles, and the output of mackerel decreased rapidly.

At present, the Atlantic mackerel resources in the United States have not been fully developed. Although the resource reserves of this fish are sufficient to ensure an annual output of more than 350,000 tons, the annual output of American fishermen and foreign joint venture fishing boats is only about 35,000 tons. Atlantic mackerel is rich in resources, but it is not easy to catch, so the annual output fluctuates greatly. Mackerel herds are always moving, moving in offshore waters in some years and staying in offshore waters in other years.

Atlantic mackerel, which swims very fast, is a long-distance fish group that migrates from north to south all the year round on the east coast, with a long fishing period. Atlantic mackerel can be caught in waters from Maine to Massachusetts in late spring and autumn. In the southern mid-Atlantic waters, Atlantic mackerel can be caught from June to May in 65438. Generally speaking, Atlantic mackerel has the highest oil content in spring and summer. Atlantic mackerel is small in size, rarely exceeding 1300g, and is usually caught with trawl nets and bait nets.

American Pacific mackerel (Scomber japonicus) is also rich in resources. This kind of fish is sometimes called silver carp or Japanese mackerel. This kind of fish is distributed in the Atlantic Ocean and Pacific Ocean, and the individual can grow to about 3 kg, but the average weight of this commercial fish produced in the United States is about 1 kg. In the United States, this fish is more distributed in waters from the Mexican border to central California. Because this fish is close to the water surface, fishermen usually catch it with trawlers (this kind of fishing boat can also be used to catch California squid). April to August is the main fishing season every year. The average annual output of Pacific mackerel in the United States is close to 6.5438+0 million tons, and its resources are enough to maintain larger-scale fishing.

Pacific bamboo pod fish can also be caught in California waters. Symmetrical mackerel is similar in size to mackerel. Although it is also called mackerel, it is actually a member of Carangiade family. Pacific bamboo pod fish is distributed in the coastal waters of the west coast from southeastern Alaska to California, and its body size can reach 2.5 kg. Most products with commercial value are below 500 grams. Young bamboo pod fish usually feed on small fish near the shore and can be caught all year round by purse seine. Similar to most other mackerel, the annual output of bamboo pod fish fluctuates greatly.

There is an increasing demand for low-priced whole fish in some countries, including China. The Pacific and Atlantic mackerel and Pacific mackerel produced in the United States are expected to continue to increase. All these fish are of good quality, rich in taste, high in yield and very reasonable in price. Pacific mackerel and bamboo pod fish can also supply canned products.

mackerel

Scientific name: mackerel

Local names: mackerel, mackerel, oily fish, mackerel, pond fish, flower bud, flower bud, green Zhan, flower bud and Balang.

Morphological characteristics: the body is slightly flat, spindle-shaped, generally 20-40 cm long, weighing 150-400 g, with a big head, a conical tip at the front end, big eyes, a big mouth, and a row of fine teeth. The teeth are on the plow bone and cross the bones, with small round scales on the body surface and cyan or dark blue on the back. The caudal fin is deeply bifurcated, and there are two raised ridges on both sides of the base; The pectoral fin is light black, the anal fin is light pink and the other fins are light yellow.

Origin and season: distributed in the western Pacific. It is produced in the offshore area of China. There are mainly fishing grounds such as island, Lianqingshi, Dasha and Shawai, and the fishing season is generally from April to July. Autumn news is from September to 65438+February. The coastal areas of the South China Sea can fish all year round.

Economic value: It is one of the important pelagic economic fishes in China. This kind of fish is widely distributed, fast growing and high yield. Every100g of fish contains 2 1.4g of protein and 7.4g of fat, so the meat quality is solid. Besides fresh food, it can also be baked and canned, and cod liver oil can be extracted from its liver.

Recommended recipe: fresh mackerel

Ingredients: 500g mackerel.

Ingredients: 40g of auricularia auricula and 40g of red pepper.

Seasoning: capital oil, vinegar, salt, monosodium glutamate, sugar, yellow wine, ginger, garlic cloves, onion, dry starch, oil and wet starch.

Proper amount.

Method:

1) Wash and shred the ingredients, chop garlic cloves into rice grains, and shred ginger for later use.

2) Slaughter the blue and white fish, gouge out cross knives on both sides of the fish body, and add soy sauce, yellow wine, monosodium glutamate, ginger and salt for curing.

3) Heat the oil in the pot to 80% heat, pat the fish to dry starch, put it in the pot and fry until golden brown, and take it out.

4) Leave the bottom oil in the pan, add shredded ginger, garlic and onion, shredded black fungus and shredded pepper into the wok, stir fry, add seasoning and put fish.

Bring it to a boil over high heat and slowly cook it over medium heat until it is cooked. Add salt, monosodium glutamate, thicken the remaining juice, sprinkle with garlic and oil.

Features: crispy and delicious, beautiful in shape, fresh and spicy.