The mackerel is the mackerel, Persea, Mackerel, Mackerel. The mackerel has a stout body, a large head, a thin, spindle-shaped front end, and a strong caudal peduncle. The caudal fin has two longitudinal ridges on each side of the base. The eyes are large, high, and have well-developed blubbery eyelids. The upper and lower jaws are equal in length. The teeth are small, one row each of upper and lower jaw teeth, the fish has a distinct lateral line, possesses two dorsal fins, and has an overall greenish-blue coloration, with irregular dark blue transverse or mottled surfaces, the mottling extending below the lateral line.

The cyprinid is an oceanic migratory pelagic fish that is a strong and relatively fast swimmer. It is distributed in the western North Pacific Ocean, China, Korea, Japan and the Russian Far East, and as far north as the Sea of Okhotsk.

The vast majority of the bluegill is stout and slightly flat, fusiform, generally 20-40 cm in length, weighing 150-400 grams, with a large head, the front end of the tip of the conical, large eyes, large, high mouth, upper and lower jaws of equal length, each with a line of fine teeth, the plow bone and the transverse bone with teeth, the body was small round scales, the back of the body is greenish-black or dark blue.

The mackerel is low in calories and delicious in flavor, and is a food rich in unsaturated fatty acids, which can lower cholesterol and reduce the risk of atherosclerosis. Mackerel's meat is firm and can be boiled for a long time, so it can be salted and roasted, fried or steamed into dishes, especially when cooking with lemon juice, which can enhance the fresh flavor, but also remove the fishy greasy.