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I’ve always been partial to a mackerel. Scomber scombrus, but those being found in North Atlantic and Mediterranean waters, they are rarely if ever found here. Fortunately, there are plenty of a near relation, 马鲛鱼 (mǎ jiāo yú). These are of the Scomberomorus* genus and are popularly known as chub mackerel, also confusingly called the Spanish Mackerel, although it has no connection with Spain that I can see.

 

There are 21 species in the family but the two most likely to be what I get are Scomberomorus niphonius, Japanese Spanish Mackerel or Scomberomorus sinensis, Chinese Spanish Mackerel. Just to confuse the issue even more, they are sometimes called Japanese or Chinese Seer Fish.

 

The two inhabit similar waters and Chinese doesn’t differentiate. The “Japanese Spanish” variety are confined to the subtropical and temperate waters of China, the Yellow Sea and Sea of Japan north to Vladivostok, former USSR.

 

AquaMaps (2019, October). Computer generated distribution maps for Scomberomorus niphonius (Japanese Spanish mackerel), with modelled year 2050 native range map based on IPCC RCP8.5 emissions scenario. Retrieved from https://www.aquamaps.org.

 

The “Chinese” are found in the Western Pacific Akita, Honshu, Sea of Japan, Yellow Sea and China south to Vietnam and Cambodia where it enters the Mekong River.

 

AquaMaps (2019, October). Computer generated distribution maps for Scomberomorus sinensis (Chinese seerfish), with modelled year 2050 native range map based on IPCC RCP8.5 emissions scenario. Retrieved from https://www.aquamaps.org.

 

Whatever, they taste just like mackerel to me and that’s all that really matters on the plate. My only complaint is that the locals tend to slice them at right angles to the spine, creating mackerel steaks,

 

 

whereas I prefer them filleted lengthwise. So, I buy them whole and deal with them myself.

 

 

Also, my much missed favourite preparation for mackerel is the hot smoked mackerel I ate as a child growing up in Scotland. Lovely with some bread and good butter! Last had any in 2019. No facilities for me to smoke it here.

 

 

* To my amusement, Scomberomorus is derived from the Latin, scomber, meaning mackerel and the Greek, moros meaning silly or stupid. Presumably because they don’t know where they are from. Silly mackerel!

 

 

 

I’ve always been partial to a mackerel. Scomber scombrus, but those being found in North Atlantic and Mediterranean waters, they are rarely if ever found here. Fortunately, there are plenty of a near relation, 马鲛鱼 (mǎ jiāo yú). These are of the Scomberomorus* genus and are popularly known as chub mackerel, also confusingly called the Spanish Mackerel, although it has no connection with Spain that I can see.

 

There are 21 species in the family but the two most likely to be what I get are Scomberomorus niphonius, Japanese Spanish Mackerel or Scomberomorus sinensis, Chinese Spanish Mackerel. Just to confuse the issue even more, they are sometimes called Japanese or Chinese Seer Fish.

 

The two inhabit similar waters and Chinese doesn’t differentiate. The “Japanese Spanish” variety are confined to the subtropical and temperate waters of China, the Yellow Sea and Sea of Japan north to Vladivostok, former USSR.

 

AquaMaps (2019, October). Computer generated distribution maps for Scomberomorus niphonius (Japanese Spanish mackerel), with modelled year 2050 native range map based on IPCC RCP8.5 emissions scenario. Retrieved from https://www.aquamaps.org.

 

The “Chinese” are found in the Western Pacific Akita, Honshu, Sea of Japan, Yellow Sea and China south to Vietnam and Cambodia where it enters the Mekong River.

 

AquaMaps (2019, October). Computer generated distribution maps for Scomberomorus sinensis (Chinese seerfish), with modelled year 2050 native range map based on IPCC RCP8.5 emissions scenario. Retrieved from https://www.aquamaps.org.

 

Whatever, they taste just like mackerel to me and that’s all that really matters on the plate. My only complaint is that the locals tend to slice them at right angles to the spine, creating mackerel steaks,

 

 

whereas I prefer them filleted lengthwise. So, I buy them whole and deal with them myself.

 

 

Also, my much missed favourite preparation for mackerel is the hot smoked mackerel I ate as a child growing up in Scotland. Lovely with some bread and good butter! Last had any in 2019. No facilities for me to smoke it here.

 

 

* To my amusement, Scomberomorus is derived from the Latin, scomber, meaning mackerel and the Greek, moros meaning silly or stupid. Presumably because they don’t know where they are from. Japanese Spanish dummies!