Spanish mackerel is distributed in the western part of the North Pacific Ocean. China is produced in the East China Sea, Yellow Sea and Bohai Sea. The main fishing grounds are Zhoushan, Lianyungang offshore and the coast of southeastern Shandong. Every year in April to June for the spring season, July to October for the fall season, May to June for the peak season.

When is Spanish mackerel on the market? What's the difference between Spanish mackerel and blue jimmies

Limited time to buy! Good goods selection! Receive Taobao 50 yuan coupon!

What is the difference between Spanish mackerel and mackerel:

Spanish mackerel and mackerel are not one kind. Green Jimfish, also known as mackerel, or green brickfish; and Spanish mackerel, also known as horse mackerel, they are both offshore products. Green fish body size is small, hard meat, in the past in the coast has been used as feed; Spanish mackerel body size is larger, tender meat, the price is higher than the green fish about 5 times.

1, Spanish mackerel

Spanish mackerel meat less spiny, flavorful, nutritious, and solid and dense meat, was cone-shaped, probably with it swimming faster. In addition to fresh food, can also be processed to make canned and salted dried products. Qingdao people like to do smoked fish, Spanish mackerel is the best choice, the unique flavor of smoked Spanish mackerel, is a delicious meal with wine.

2, Qingzhan fish

Qingzhan fish is one of China's important pelagic economic fish. This fish is widely distributed, fast-growing, high yield, fish meat per 100 grams of protein 21.4 grams, 7.4 grams of fat, solid meat, in addition to fresh food can also be sun-dried and canned, its liver can be refined cod liver oil.

Well, partners know when the Spanish mackerel is listed.