1, mackerel
Spotted mackerel is a pelagic warm-water fish, with a habitat depth of15 ~ 200m, distributed in Indonesia, India, Malay Peninsula, Australia, South China Sea of China, Taiwan Province Strait and East China Sea of China, and will swim back.
2, Kangshi mackerel
Mackerel Kang lives in the sea area of 10 ~ 70 meters. It swims fast and has a little tolerance for fresh water. It often appears in high turbidity seawater and is carnivorous, mainly small fish. China is made in East China Sea, Yellow Sea and Bohai Sea. In the South China Sea, it is the most famous in the waters near Wenchang Store in Hainan. The main fishing grounds are Zhoushan, Lianyungang and the southern coast of Shandong.
3. China mackerel
China mackerel is a kind of mackerel, distributed in the western Pacific, from Hainan and Japan to Indochina Peninsula, and even found in Meigong River in Thailand. China is distributed in the South China Sea, the Taiwan Province Strait, the East China Sea, the Yellow Sea and other sea areas, belonging to offshore warm pelagic fish.
Second, how to choose fresh Spanish mackerel?
1, Spanish mackerel is straight, so it doesn't bend when held. This kind of fish has no peculiar smell and is very fresh.
2. There is a line on the back of the local Spanish mackerel with starlight spots, and the belly of the fish is white.
3. Hold the fish with your fingers and release it, and the fish will bounce back immediately.
4. Open the gills and see that the gills are bright red, indicating that the fish is extremely fresh.
5, look at the fish eyes, the eyes are black and bright, not turbid, indicating a high degree of freshness.
6. When the Spanish mackerel is cut open, the lines of the fish are clear, the meat is firm, the blood is bright red and the freshness is high.
7, stale Spanish mackerel, the fish will spread out after cutting the knife, not into pieces.