Is the Spanish mackerel with the scientific name blue mackerel a deep-sea fish?

The fish, also known as the blue-spotted mackerel (scientific name), have sharp teeth, swim fast and have a ferocious disposition. The specimen of "Bayu King" in Dalian Nature Museum weighs more than 260 jin, 2.64 meters and is in his 20s. So is Spanish mackerel a deep-sea fish? According to the relevant fish data, Spanish mackerel is a deep-sea fish, mainly distributed in the western North Pacific Ocean. Chinese Spanish mackerel is mainly found in the East China Sea, Yellow Sea and Bohai Sea. The main fishing grounds are Zhoushan Archipelago in Zhejiang, the outer sea of Lianyungang in Jiangsu and the coast of Qingdao in southern Shandong. Spring flood is from April to June, autumn flood is from July to October, and peak season is from May to June.

In the 1950s and 1960s, when fish resources were abundant, Bohai Bay, from May to June in the Gregorian calendar, was a good season for catching Spanish mackerel. Before the sun went down, the net was scattered, and the net floated and marked awns stretched for more than ten li. From the next morning, there were often three or four thousand Spanish mackerel, weighing three or four kilograms, harvested by fishermen.

Spanish mackerel is fierce and often swims in shallow water to chase food from June to mid-October every year. Its streamlined shape, high swimming speed and sharp teeth are like cheetahs chasing prey, and frightened small fish flee around. There is often a spectacular scene of Spanish mackerel flying and hunting on the shore rocks.

When on duty at this time, anglers enjoy it, reef, side "throw Spanish mackerel", hoping to take the bait. Spanish mackerel has a large body, eating hooks rapidly, and the fishing feeling is very exciting, which has become a great pleasure for anglers.

Spanish mackerel can be divided into two kinds: "mackerel mackerel" and "swallow mackerel". The former is smaller, about 25 centimeters, and the latter is more than 40 to 50 centimeters. The "swallow mackerel" sold on the market has relatively few thorns between the big ridges, and the meat quality is also better, but the output is also a little less than that of "mackerel mackerel". As a result, the "swallow mackerel" with less thorns is more suitable for cooking stuffing, while the "mackerel mackerel" is more suitable for braised, stewed and so on. Of course, "Yan Yan" is also very delicious for braising and stewing.