Spanish mackerel is a kind of marine fish, which lives in the ocean and can adapt to the high salinity seawater environment. Spanish mackerel is mainly distributed in the Pacific Ocean in the world. Especially in the northwest of the Pacific Ocean, there are a large number of Spanish mackerel. They belong to warm temperate fish, mainly distributed in warm temperate waters.

Pan-Fried Mackerel

Scomberomorus nipponius (scientific name: Scomberomorus nipponius), an animal of the genus Scomberomorus, is listed in the IUCN Red List of Endangered Species. Distributed in the western North Pacific, China is made in the East China Sea, Yellow Sea and Bohai Sea. The Spanish mackerel is shorter than the head, with a long snout and a big mouth. There are a row of strong teeth in the upper and lower jaws and sparse lateral triangles.

Palatal bones and hoes also have teeth, but there are no teeth on the tongue. The body is thin and round, the lateral scales are large and obvious, and most of the ventral sides are bare and scaleless. The back of the body is blue-black and the abdomen is silver-gray, with a series of black circular spots along the center of the body. It is a carnivore, preying on small fish, shrimp and crustaceans in groups, and has migratory habits.

Mackerel is a fierce carnivorous fish, with simple feeding habits, taking small fish as the main bait and a small amount of cephalopods and crustaceans. Mackerel is the most important species that mackerel eats all the year round. In addition, there are other species, such as striped mackerel, sardines in green scales, striped mackerel, yellow crucian carp, spotted mackerel, cuttlefish, cuttlefish larvae and claw shrimp.