Long and narrow figure, blue and black head and back. There are a series of blue-black circular spots on the upper side, the abdomen is white, and there are horns behind the dorsal fin and gluteal fin. In summer and autumn, they often migrate long distances in groups.
Mackerel has less thorns and more meat, and its body is rich in fat. It's delicious and unusual to burn it with "snow vegetables" It can be made into "smoked fish" or pickled, which is a delicious dish.
Chinese name: mackerel Latin scientific name: mackerel alias: mackerel, fish, mackerel, bamboo, amphibian: Animal kingdom: Chordata: Skeletonema: Kiwifruit: Perciformes: Mackerel subfamily: Genus: Mackerel: Living habits. Fish have special colors and stripes, or their body colors are consistent with their surroundings, so as to hide themselves, or confuse enemies or prey to protect themselves or sneak up on prey. Mackerel living in the middle and upper ocean has a dark back, mostly blue-black, dark blue or dark cyan, and a light belly, which is silvery white, white or yellow-white. This color is called extinction color. If you look from top to bottom, because the back of the fish is the same color as the sea water under natural light, it is not easy to distinguish even if it is close to the fish. Looking up from the bottom of the fish, the color of the fish's abdomen and water surface is very similar to the color of the sky, which is difficult to distinguish. Ecological characteristics: long and flat, spindle-shaped, generally 25-50 cm long, weighing 300- 1000 g, the largest individual is 2.28 meters long and weighs more than 168 kg. The tail handle is thin, with three raised ridges on each side. The central ridge is the longest and tallest, the head is longer than the body height, the mouth is big, slightly inclined, the teeth are big, the body is sparsely arranged, the lateral line is irregular and wavy, and there are two black circular spots in the center of the body. The first dorsal fin is long with 19 ~ 20 fins, and the second dorsal fin is short. The pectoral fin and ventral fin are short without spines, and the caudal fin is large and deeply forked. The population is distributed in the western North Pacific. China is native to East China Sea, Yellow Sea and Bohai Sea. In the South China Sea, the waters near Wenchang Puqian in Hainan are the most famous. The main fishing grounds are Zhoushan, Lianyungang and the southern coast of Shandong. April-June is spring, July-65438+1October is autumn, and May-June is peak season. Nutritional value The meat of mackerel is tender and white, waxy, tender and nutritious, and the tail tastes particularly good, which is inexpensive. Known as "pomfret mouth, bamboo pod fish tail". The origin of mackerel is New Zealand. After autumn every year, there are frequent activities in the East China Sea, the Yellow Sea and the Bohai Sea, often in the blue waves, forming a large blue-gray area, stirring up water, and the scene is spectacular. Mackerel is a warm-water migratory fish in offshore waters. Fish season: From April to June, mackerel is rich in fat because it feeds on aquatic animals such as fish and shrimp. It is a high-quality marine fish with high economic value. According to the analysis, every100g of fish contains protein 19. 1 g, 2.5g of fat and various vitamins. Mackerel is low in cholesterol, rich in DHA, protein, amino acids and trace elements such as calcium, iron and sodium, and also has the dietetic effects of refreshing and anti-aging. Regular consumption has a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. Mackerel meat is tender and delicious, and is praised by the people as "partridge on the mountain and mackerel in the sea". There are many ways to eat, some fresh and some pickled. Fresh food can be steamed, fried, fish fillets, etc. If fish is used to cook porridge or soup, it will be delicious, sweet, smooth and delicious, especially the meatball mackerel soup, which is really a unique seafood with meatball fragrance, fresh soup and delicious taste. It is also a kind of human food suitable for all seasons, which is available at home and abroad and praised by diners. Mackerel should not be eaten overnight to avoid poisoning. Nutritional components Because mackerel feeds on aquatic animals such as fish and shrimp, it is rich in fat and is a high-quality marine fish with high economic value. Mackerel is tender, delicious and nutritious, and rich in protein, vitamin A, minerals and other nutrients. The cultured mackerel is the most delicious and is called "string herring" by coastal people. It is the best fish sought after by food lovers. Due to the scarcity of resources, the price of fish is "scary", and a fish often sells for several thousand yuan.
However, people may eat this delicious fish all year round, and the price will be much lower, because, with the efforts of scientific researchers, the artificial culture of mackerel in our city has been successful.
He died on the boat, and the mackerel was hard to feed.
Zheng Chunjing, deputy director of the Institute of Fisheries Technology, once listened to fishermen talking about the failure of wild mackerel seedling culture. Local fishermen say mackerel can't be farmed artificially. Is this true?
Out of the spirit of professional inquiry, in 2007, Zheng Chunjing and several colleagues formed a research group and started the research on artificial culture of mackerel. "Mackerel is often caught on the boat and dies, so we eat frozen products every day. Only a few days before and after Tomb-Sweeping Day, mackerel will swim to the harbor to ovulate and mate according to their habits, and citizens can really eat' Touguxian' mackerel.
All 30,000 fry died in more than 20 days.
After the failure to raise seedlings in cages, they changed their minds, hoping to obtain artificial seedlings through artificial insemination at sea, and then carry out breeding experiments. Zheng Chunjing said that artificial insemination was very successful that year, and about 30,000 larvae were hatched. At first, Zheng Chunjing managed and raised seedlings according to the experience and technology of Pseudosciaena crocea culture, but the number of mackerel decreased sharply. After more than 20 days, only 13cm larvae remained in the culture pond, and died three days later. Through observation, it was found that the fry were killing each other seriously, but the feed was still there. Zheng Chunjing and his colleagues think there may be something wrong with the feed. Therefore, when designing this year's seedling plan, finding suitable bait has been listed as the top priority.
Around May 2008, with the help of Zhao Gongda, the fishing boat owner in Yinzhou District, Zheng Chunjing and his colleagues worked at sea for more than 220 hours, and finally caught 30 mackerel with high sexual maturity. Artificial insemination was successful, and 65438+ 10,000 fry were hatched. This time, Zheng Chunjing fed these hard-won fry in different ways in batches, and screened and domesticated the feed.
The Long March only took the first step.
These artificially raised mackerel are cultured in Ningbo Bay fry culture center, and grow well, with a number of about 5,000. Through random sampling and measurement, the average length of fry is about 65438±02cm. The Municipal Science and Technology Bureau and the Municipal Marine Fisheries Bureau accepted the project respectively. He Xiaonan, deputy director of the Municipal Science and Technology Bureau, pointed out that the successful artificial culture of mackerel is a major breakthrough in aquaculture and is in a leading position at home and abroad.
"In fact, this is only the first step of the Long March. Next, we need to study all-artificial farming and large-scale farming, and analyze the nutrition and deliciousness of artificially raised mackerel, and improve it so that the public can not only eat mackerel with delicious meat during their stay in Tomb-Sweeping Day. "