Spanish mackerel is primarily sourced from the East China Sea, the Yellow Sea, and the Bohai Sea.
Place of origin ：Zhoushan, Zhejiang
Product Name: Spanish Mackerel
Scientific Name: Scomberomorus niphonius
Origin: Zhoushan, Zhejiang
Spanish mackerel has a slender, elongated body with a distinctive blue-black back speckled with star-like spots. It is primarily sourced from the East China Sea, the Yellow Sea, and the Bohai Sea. Fish caught during November and December tend to have higher oil content, resulting in tender meat and a rich, savory flavor.
Texture: Few bones, plump body, and thick flesh that separates into garlic-clove-shaped segments. The meat is white with a subtle pink hue.
Nutritional Value: Rich in protein, vitamin A, calcium, and various minerals.
Cooking Methods: Ideal for steaming, pan-frying, and braising. It also makes excellent smoked fish, fish balls, and dumpling fillings, offering a unique and delightful taste.
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