Mackerel: A nutritional treasure of the ocean and a star of fisheries

Do you know anything about mackerel?

Mackerel (scientific name: *Scomber*, English name: Mackerel), belonging to the family Scombridae in the order Perciformes, is commonly known as "blue mackerel" or "oil-tube fish" in Chinese. This fish has a wide distribution, found along the Northwest Pacific coast in the waters of China, Japan, and Korea. In the Atlantic Ocean, Norway, Iceland, Ireland, Scotland, and the Shetland Islands in the North Atlantic region are also important habitats and fishing grounds for mackerel. Among these, Atlantic mackerel from Norwegian waters are known for their high yield and quality.

China's waters and the Pacific region also have abundant mackerel resources, with major fishing grounds including Haiyangdao, Lianqingshi, Dasha, and Shawai. The spring fishing season is from April to July, and the autumn fishing season is from September to December. In the South China Sea coastal waters, fishing can be done year-round. China has a 150-year history of catching Japanese mackerel in the East China Sea, with drift nets being used in the early days in Jintang District, Zhejiang Province. Currently, along the coast of mainland China, the main fishing method is purse seine fishing, which utilizes the mackerel's phototaxis. Large trawls and drift nets are also common fishing gear. In Taiwan, rod fishing and purse seine fishing are used. In the past, the development of purse seine fishing in the early 1970s increased mackerel production from 10,000-20,000 tons to 282,300 tons in 1978. Total production fluctuated between 70,000 and 150,000 tons in the 1980s.

From a nutritional perspective, mackerel is a veritable "treasure trove of nutrients." Its protein content is approximately 20%, rich in essential amino acids, crucial for the building and maintenance of muscle tissue. Simultaneously, mackerel is an excellent source of omega-3 fatty acids, including eicosapentaenoic acid (EPA), which dilates blood vessels and prevents blood clotting, and docosahexaenoic acid (DHA), vital for brain cells, particularly playing a key role in nerve conduction and synapse development. Furthermore, mackerel is rich in various vitamins: vitamin D promotes calcium absorption and bone health, while vitamins B12 and B3 (niacin) are beneficial to the nervous and cardiovascular systems. In terms of minerals, it is abundant in calcium, iron, zinc, magnesium, and potassium, playing roles in bone health, red blood cell formation, immune system function, and muscle and heart health, respectively.

In terms of cooking methods, mackerel offers diverse possibilities. Fatty mackerel is ideal for pan-frying or grilling; when pan-fried or grilled until the skin is golden and crispy, the inside remains tender and juicy, with a rich aroma of fish oil. Braised mackerel with dried cabbage perfectly combines the rich flavor of dried cabbage with the sweetness of the fish; mackerel in tomato sauce is sweet and sour, with a rich tomato flavor coating the tender fish; braised mackerel in soy sauce is savory and flavorful, with the rich sauce permeating the flesh; crispy mackerel, prepared using a unique cooking technique, has a crispy texture and a distinctive flavor. In addition, mackerel can also be used to make sushi, adding a unique flavor to Japanese cuisine.

As for major market countries, Japan is recognized as the world's largest consumer of mackerel, which enjoys the reputation of being the "national fish" in Japan. Major Japanese seafood companies purchase large quantities of Atlantic mackerel from countries such as Norway and Scotland every year, with Norwegian Atlantic mackerel being particularly favored due to its high oil content. Some of the Atlantic mackerel imported from Norway is shipped to processing plants along the Chinese coast, where it is processed into individually frozen fillets, sliced pieces, salted mackerel, and vinegared mackerel before being exported back to Japan; another portion is directly shipped back to Japan for processing to supply the domestic market, and a small amount is also shipped to Southeast Asian countries such as Thailand and Vietnam. Common mackerel species in the Chinese market include Japanese mackerel, Spanish mackerel (blue-spotted mackerel), and Atlantic mackerel (also known as Norwegian mackerel). With increasing emphasis on healthy eating, the popularity of nutritious mackerel in the domestic market is gradually rising.

Mackerel, with its wide distribution, rich nutrition, diverse cooking methods, and huge market demand, occupies an important position in global fisheries and culinary culture, continuously adding deliciousness and health to people's tables.