What is a "real" mackerel?

    Mackerel belongs to the Scombrida suborder Perciformes, has a wide range of species, widely distributed in the temperate and tropical seas of the oceans.

    The four major families of the scombridae family are mackerel, Spanish mackerel, bonito and tuna

    What is a "real" mackerel? When we usually speak of mackerel, we mainly refer to the four species of mackerel under the genus Scomber.

    Scomber is the true root and seedling mackerel, closely related to our daily life, the most important are the first three:

1) Scomber japonicus, also known as the Japanese Mackerel, is also known as the correct Mackerel in Japan, indicating that it is the most authentic Mackerel, its English name is Pacific Mackerel, Pacific Chub Mackerel and Chub Mackerel;

2) Scomber Australasicus, also known as Australian Mackerel and English name Blue Mackerel, is not produced in Japan;

3) Scomber Scombrus, Atlantic Mackerel, also known as Boston Mackerel, Norwegian Mackerel, Scottish Mackerel, the most famous of which is the Norwegian Mackerel;

4) Scomber Colias, Atlantic Chub Mackerel, mainly markets in North Africa and Europe.

    Actually Scomber japonicus, as we Chinese call mackerel, are produced in high quantities in both China and Japan. At present, the production of Japanese mackerel is stable. The small size mackerel is mainly exported to Thailand and other places for processing into cans and then exported to Europe and the United States. The large size mackerel is mainly consumed in Japan, mainly for sashimi and fresh food consumption. Floral mackerel is not produced in China. It is mainly produced in South Korea and New Zealand, and partly exported to Japan. Atlantic mackerel is what we Chinese commonly call blue and white fish. Its main origin is Norway and Scotland. At present, Japan imports a large number of raw materials every year, and China also imports a large number of raw materials for Japanese processing. Pacific white mackerel, mainly produced in Morocco in North Africa, is also produced in Angola, Russia, Spain and other countries, but it is rarely exported to Japan and Asia, so it is not well known to us.

Conclusion: Japanese mackerel, Norwegian mackerel, are authentic mackerel