Canned food what's the difference between sardines and mackerel? Is it a sea fish? Can it be farmed? What is the nutritional value?

Sardines, also known as mullet, sand brain mackerel, big belly mackerel, real mackerel, South American sardine fish, oyster, white back and beautiful meat, are often used for canned food. What's the difference between sardines and mackerel? Is it a sea fish? Can it be farmed? What is the nutritional value?

What's the difference between sardines and mackerel?

Mackerel, which has an average length of 30 to 50 centimeters and lives up to 11 years, feeds on plankton and eggs laid by Sturgeon, cod and herring.

Sardines are known as sardines in Hong Kong. the small ones are two inches long and the big ones are about two inches longer. the lower jaw is slightly longer than the upper jaw and the teeth are not obvious.

Is sardine a sea fish?

Sardines are sea fish.

Sardines are warm water fishes in offshore waters, which are generally found in the open sea and oceans. They swim fast and usually inhabit the upper and middle layers, but they live in deeper sea areas when the surface water temperature is low in autumn and winter. The optimum temperature of most sardines is about 20-30 ℃, and that of a few species is relatively low. For example, the optimum temperature of sardines in the far East is 8-19 ℃. Sardines mainly feed on plankton, depending on fish species, sea area and season, as well as adult and juvenile fish. For example, adult golden sardines mainly feed on planktonic crustaceans (including copepods, short-tailed larvae, telopods and prawns), as well as diatoms; young fish feed not only on planktonic crustaceans, but also on diatoms and dinoflagellates. The golden sardines generally do not make long-distance migration. In autumn and winter, adult fish live in deep water beyond 70m to 80m. In spring, when the coastal water temperature rises, the fish migrate to the shore for reproduction.

Can sardines be farmed?

1. Sardines are difficult to raise and are generally not farmed. Sardines are offshore warm water fish, difficult to raise, lazy by nature, often crowded together and motionless, with a high mortality rate. Usually dense group rest, coastal migration, feed on a large number of plankton, mainly lay eggs in spring, eggs and young fish hatched a few days later have been drifting before metamorphosis into free swimming fish, the optimum temperature of most sardines is about 20-30 ℃, only a few species have low temperature, for example, the optimum temperature of far East sardine is 8-19 ℃, and light purse seine, drift Gill net, large pull-net and set net are generally used for fishing.

Sardines are deep-sea fish. Sardines usually inhabit the pelagic. Young fish not only feed on planktonic crustacean larvae, but also feed on diatoms and dinoflagellates. Adults live in deep water beyond 70m to 80m in autumn and winter. When the coastal water temperature rises in spring, the fish migrate inshore. The larvae and juveniles grew up along the coast after bait, and gradually migrated northward with the South China Sea warm current in summer, and then migrated southward when the surface water temperature decreased in autumn, and when the fish grew to more than 150 mm after October, it gradually moved to deeper sea areas due to the decrease in coastal water temperature.

What is the nutritional value of sardines?

1. Sardines contain eicosapentaenoic acid, which can prevent cardiovascular disease. It also contains a variety of nutrients such as nucleic acid, taurine and selenium, which is of high medicinal value and can be called a treasure in medicine. It can prevent thrombosis and has a special effect on the treatment of heart disease.

Sardines are rich in unsaturated fatty acids, which can reduce the risk of breast cancer.

3. Sardines can gradually lower blood pressure and slow down the speed of atherosclerosis, which is beneficial to the brain development of fetus.

There are five benefits of eating sardines: first, to dilate the blood; second, to help dilate blood vessels; third, to prevent the formation of potentially fatal blood clots; fourth, to prevent high blood pressure and increased fat; and fifth, to protect the heart from beating normally.