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The Hidden Treasures of the Pacific: Why are mackerel so popular in waters around the world?
In the deep blue waters of the Pacific Ocean, the long-standing fish species the mackerel (Scomber japonicus) is not only an important member of the marine ecosystem but also plays a key role in the global economy. This fish, which is about 8 to 14 inches (about 20 to 36 centimeters) long, is known for its graceful swimming and delicious meat, and is particularly popular in all oceans. Why is this?
The hidden charm of mackerel lies in its rich nutritional value and diverse cooking methods.
Mackerel has characteristics that allow it to survive in different environments. Compared to other species of king mackerel, king mackerel have well-developed swim bladders and unique color markings, making them more protective in the ocean. Their feeding habits are mainly zooplankton and small crustaceans, and they can gather in large groups, which not only provides them with a safe living environment, but also makes fishing a relatively easy task.
Distribution and habitat
Mackerel is mainly distributed in the Indo-Pacific region, and can be found from the southeastern coast of Alaska to the waters of Mexico. In these waters, mackerel prefer to live in waters about 20 miles from the coast, where the water temperature is suitable, allowing them to swim freely.
Mackerel breeding and maturation times vary by region, with spawning typically occurring in water temperatures of 59 to 68 degrees Fahrenheit.
Because of its strong adaptability, mackerel has a wide range of survival. The waters off California and Mexico are particularly critical in North American fisheries, and fishermen here reflect the importance of mackerel in the market.
The relationship between nutritional value and humans
From a nutritional perspective, mackerel is rich in protein and omega-3 fatty acids and is known as a healthy food. Experts suggest that this is an indispensable ingredient for growing children and pregnant women. In addition to its delicious meat, mackerel also has a long culinary tradition in cultures such as Italy and Korea, where it plays a prominent role in local cuisine.
In Sicilian cuisine, mackerel has won people's favor with its fresh taste and unique flavor.
Mackerel, known in Sicily as strummu ucchiutu, can be eaten raw, pickled or cooked, making it a regular fixture in the kitchen. In South Korea, "jorim" of mackerel is one of the popular dishes and is deeply loved by the locals.
Fisheries and business opportunities
As market demand increases, the mackerel fishing and processing industry continues to expand. Data from 1980 to 1989 show that recreational fishing in California reached 1,462 tons. However, in 1978, the king mackerel fishery reached its peak and has since slowly declined.
Using rotary net fishing technology can effectively reduce by-catch, which is crucial for environmental protection.
This is because fishing nets are usually placed only above schools of fish, which can minimize the impact on other species and take into account the sustainability of the fishery and environmental protection.
Roles in the ecosystem
Mackerel also play an important role in marine ecosystems. As predators and prey, they participate in numerous ecological chains, and this balance promotes the diversity of marine life. Mackerel cleverly avoids attacks from predators with its unique defense mechanisms, such as camouflaging its own color, further demonstrating its intelligence and adaptability in nature.
The life cycle of mackerel reflects changes in its environment and the health of its ecosystem.
In summary, the popularity of mackerel in the Pacific is not only due to its delicious taste, but also due to its unique adaptability, rich nutritional value, and cultural importance. This type of fish is not only closely related to the marine environment, but also has an indispensable impact on human society. As people pay more and more attention to healthy eating, will mackerel occupy a more important position on the dinner table in the future?
