Mackerel: A Nutritional Treasure and Fishery Star in the Ocean

How DoYou Know About Mackerel

Mackerel, belonging to the genus Scomber of the Scombridae family in the order Perciformes, is also known as "qinghuayu" (blue flower fish) or "youdongyu" (oil-body fish) in Chinese. This fish has a wide global distribution. Along the coastal waters of the northwestern Pacific Ocean, it can be found in the seas of China, Japan, the DPRK, and other countries. In the Atlantic Ocean, the northern Atlantic regions such as Norway, Iceland, Ireland, Scotland, and the Shetland Islands are also important habitats and fishing areas for mackerel. Among them, the Atlantic mackerel caught in Norwegian waters boasts high output and excellent quality.

In China, mackerel resources are equally abundant, distributed along the coastal areas and in the Pacific Ocean. The main fishing grounds include Haiyang Island, Lianqingshi, Dasha, and Shawai. The spring fishing season lasts from April to July, while the autumn fishing season runs from September to December. In the coastal waters of the South China Sea, mackerel can be fished throughout the year. China's history of fishing Japanese mackerel in the East China Sea dates back 150 years. In the early days, drift net operations were used for mackerel fishing in Jintang District, Zhejiang Province. Today, along the coastal areas of mainland China, light purse seines are mainly used for fishing, taking advantage of mackerel's phototactic habit. In addition, large dragnets and drift nets are also common fishing gear; in Taiwan Region, pole-and-line fishing and purse seine fishing are adopted. In the past, the development of light purse seine operations in the early 1970s boosted mackerel output from 10,000 to 20,000 tons to 282,300 tons in 1978. During the 1980s, the total output fluctuated between 70,000 and 150,000 tons.

From a nutritional perspective, mackerel is a veritable "nutritional treasure". Its protein content is about 20%, and it is rich in essential amino acids for the human body, which is of great significance for the establishment and maintenance of muscle tissue. At the same time, mackerel is an excellent source of omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The former can dilate blood vessels and prevent blood clotting, while the latter is crucial for brain cells, especially for the growth and development of brain nerve conduction and synapses. In addition, mackerel is rich in a variety of vitamins: vitamin D promotes calcium absorption and bone health, while vitamin B12 and vitamin B3 (niacin) are beneficial to the nervous system and cardiovascular system. In terms of minerals, it is abundant in calcium, iron, zinc, magnesium, and potassium, which play roles in bone health, red blood cell formation, immune system function, and muscle and heart health respectively.

When it comes to cooking methods, mackerel is versatile. Fat-rich mackerel is suitable for pan-frying or grilling. When grilled until the outer skin is golden and crispy, the inside remains tender and juicy, with a rich aroma of fish oil. Braised mackerel with dried cabbage combines the mellow flavor of dried cabbage with the freshness of mackerel; mackerel in tomato sauce is sweet and sour, with the rich tomato flavor wrapping the tender fish meat; soy-braised chub mackerel is savory and flavorful, with the rich sauce penetrating into the fish; crispy chub mackerel, prepared through unique cooking techniques, has a crispy texture and a distinctive taste. Furthermore, mackerel can also be used to make sushi, adding a unique touch to Japanese cuisine.

In terms of major market countries, Japan is widely regarded as the world's largest consumer market for mackerel, and mackerel enjoys the reputation of "national fish" in Japan. Major Japanese fishing companies purchase large quantities of Atlantic mackerel from Norway, Scotland, and other countries every year. Among them, Atlantic mackerel produced in Norway is highly favored due to its high oil content. Some of the Atlantic mackerel imported from Norway is transported to processing plants along China's coast, processed into products such as individually quick-frozen (IQF) fillets, sliced fillets, salted mackerel, and marinated mackerel in vinegar, and then re-exported to Japan. Another part is directly transported 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 fish of the Scombridae family in the Chinese market include chub mackerel (Japanese mackerel), Spanish mackerel (blue-spotted mackerel), and Atlantic mackerel (known as "Norwegian qinghuayu" in Chinese). With the growing emphasis on healthy eating among people, the attention to nutrient-rich mackerel in the domestic market is gradually increasing.

With its wide distribution, rich nutrition, diverse cooking methods, and huge market demand, mackerel occupies an important position in the global fishery industry and food culture, continuously adding delicacy and health to people's dining tables.