Mackerel is not easy to eat in ordinary life. Food has its unique characteristics and attributes, even if it is not common, such as mackerel.

As long as it belongs to fish, it has certain nutritional value, but every food has two sides, one is beneficial to the body and the other is toxic, as long as it is understood correctly.

Characteristics of mackerel

Other Chinese names of mackerel are mackerel, mackerel, mackerel, white-bellied mackerel, and Japanese mackerel, commonly known as Huahui, Youth League and mackerel, belonging to the family Sparidae of Perciformes. Economical edible fish. The main difference between mackerel and Spanish mackerel is that mackerel is short and thick, with turquoise patterns on its body, while Spanish mackerel is slender, with turquoise body and few black spots.

The transverse section is oblate and oval, the abdomen is generally silvery white, there are no obvious spots in the middle of the body, the body is turquoise, there are thin and obvious wavy lines, and there are 9 to 13 dorsal fin spines; 1 1 to 12 dorsal fin strip; 1 hard spines of gluteal fin; Gluteal fin 12 ~ 14, vertebra 3 1, body length up to 100 cm. The body is spindle-shaped and slightly flat.

The back of the body is turquoise, the abdomen is silvery white, and there are dark blue irregular markings on both sides above the pectoral fin level. Distributed in the coastal areas of China. There is also a kind of horseshoe crab called feather gill, whose gill rake is long and flat, showing a feather shape, which can be seen from the mouth. The body is covered with round scales, and the chest scales are large, which are only distributed in the South China Sea.