1, mackerel eyes are large and wide, the side of the body is blue-black stripes, the tail stalk is short and thin, the two dorsal fins are separated from each other, the distance is larger, and there are only five small fins after the dorsal and anal fins

2, the meat contains a high amount of histamine, and improper preservation is easy to produce histamines, which can cause allergic food poisoning after eating.

3. The mackerel is commonly known as mackerel to local anglers because of its resemblance to the Spanish mackerel, mackerel, and blue-spot mackerel. The mackerel has a large mouth, large eyes, a greenish spine, a silvery white belly, and dark worm-like markings on the backbone and dorsal side.

The mackerel is a highly migratory, warm-water pelagic fish.

4. The body of the Spanish mackerel is a deep basket color, while the body of the mackerel is somewhat green.

5. The Spanish mackerel has a long, flat body, silver body color, dark stripes or black and blue spots on the back, a big mouth, a pointed muzzle, sharp teeth, rapid swimming, and a ferocious temperament, with a general body length of 260-520 millimeters, and a large body size of up to more than 1 meter, weighing more than 20 kilograms. Distributed in the western part of the North Pacific Ocean, China's East Yellow Bohai Sea are produced. Spanish mackerel is a warm pelagic fish to feed on small pelagic fish, summer and fall swarms to the offshore migration, part of the Bohai Sea spawning, autumn floods are often groups of soliciting bait in the coastal islands and reefs nearby, for the northern sea area, one of the economic fish.