About our Product

Specification:Seafrozen 200-300g 300-500g IQF

About Spanish Mackerel

Essential Classification Difference

Both belong to the Scombridae family (mackerel family) but fall under distinct genera—Scomberomorus (Spanish mackerel genus) and Scomber (true mackerel genus). They are closely related yet taxonomically separate fish species, not "different names for the same fish."

Notes on Chinese Translations

• The literal translation of "Spanish mackerel" is "西班牙鲭鱼" (Xībānyá qīngyú). However, in Chinese contexts—especially in the aquatic product and catering industries—it is uniformly referred to as 马鲛鱼 (mǎjiāo yú) to avoid confusion with "鲭鱼" (qīngyú, the term for true mackerel).

• When "Mackerel" is used without a specific prefix, it is fixedly translated as 鲭鱼 (qīngyú) in Chinese. To distinguish between specific species, attributives are added (e.g., "太平洋鲭" (Tàipíngyáng qīng) for Pacific mackerel, "大西洋鲭" (Dàxīyáng qīng) for Atlantic mackerel).

Differences in Culinary Uses

• Due to its superior flesh quality, Spanish mackerel is more commonly used in "fresh cooking"—such as 清蒸马鲛鱼 (qīngzhēng mǎjiāo yú, steamed Spanish mackerel) and 香煎马鲛鱼排 (xiāngjiān mǎjiāo yú pái, pan-fried Spanish mackerel fillets).
• True mackerel, with its higher fat content and better preservation properties, is more often used in "processed foods"—such as 熏鲭鱼 (xūn qīngyú, smoked mackerel) and 鲭鱼罐头 (qīngyú guàntou, canned mackerel).