Spanish Mackerel
Also known as：Japanese Spanish mackerel
Scomberomorus niphonius
- Origin
- Yellow Sea, Bohai Sea, East China Sea
- Season
- May–Jul, Sep–Nov
- Appearance
- An elongated fish with dark blue-black back marked by rows of black spots and a slender tail. A fierce pelagic predator with firm, nearly boneless flesh; can exceed one meter.
Content compiled by the Xian Mancang team
Introduction
品种介绍Spanish mackerel — known as 'ba yu' in the north — is one of the most beloved commercial fish of northern coasts; Yantai's mackerel dumplings are famous nationwide. Firm, springy flesh with moderate fat works for both fresh eating and processing.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
It dies immediately out of water and is distributed iced. Store at 0–4°C under ice, best 3–5 days; vessel-frozen keeps 6 months at -18°C.
Rapid icing right after capture is key to quality; clean off blood promptly. Parameters above are reference values — adjust to season and cold chain.
Economic Value
经济价值Mid-range pricing (15–35 CNY/jin) graded by size; large fish (5+ jin) carry premiums. Northern mackerel dumplings and southern pan-fried mackerel balls sustain steady processing demand.
Culinary & Commercial Use
烹饪与商业用途Home: pan-fried mackerel with lemon, braised mackerel; the Shandong Peninsula's 'mackerel dumplings' — fresh fish minced into filling — are a regional delicacy.
Foodservice: home-style restaurants and seafood stalls; mackerel balls and fish floss are common coastal processed products with commercial potential.
Buying Guide
选购指南Fresh fish: dark glossy back, clear eyes, firm flesh, a clean marine smell. For cut pieces, the cross-section should be ruddy with no cracking.
Market Reference
规格行情Reference price: iced 15–35 CNY/jin. Spring migration season (May–Jun) brings the best quality and highest prices.
Spanish Mackerel · FAQs
How do I pick the freshest Spanish Mackerel?
Fresh fish: dark glossy back, clear eyes, firm flesh, a clean marine smell. For cut pieces, the cross-section should be ruddy with no cracking.
What are the live-holding requirements for Spanish Mackerel?
It dies immediately out of water and is distributed iced. Store at 0–4°C under ice, best 3–5 days; vessel-frozen keeps 6 months at -18°C.
What is the current market price of Spanish Mackerel?
Reference price: iced 15–35 CNY/jin. Spring migration season (May–Jun) brings the best quality and highest prices.
How do I cook Spanish Mackerel? What methods work best?
Home: pan-fried mackerel with lemon, braised mackerel; the Shandong Peninsula's 'mackerel dumplings' — fresh fish minced into filling — are a regional delicacy.
Spanish Mackerel · For stock availability and holding consultation, contact us