Introduction to Pacific Mackerel
Pacific mackerel is an important mid-upper layer economic fish. It has a stout and slightly flattened spindle-shaped body, generally 20–40 cm in length and 150–400 g in weight. This fish is widely distributed, mainly inhabiting the inshore areas of the western Pacific Ocean, including fishing grounds such as Haiyang Island, Lianqingshi, Diaoyu Island, Dashajie, and Waisa.

Living Habits of Pacific Mackerel

• Migration Behavior: Pacific mackerel are pelagic, warm-water fish      that undertake long-distance migrations every year. They have strong      swimming ability and speed. In spring and summer, they mostly inhabit the      mid-upper layers, active above the thermocline, and often form large      schools near the water surface during the spawning season.

Fishing Seasons of Pacific Mackerel
The main fishing seasons for pacific mackerel are divided into two periods: the spring and autumn fishing seasons.

• Spring Fishing Season of Mackerel: The optimal time for      spring fishing is from April to July.

• Autumn Fishing Season of Mackerel: The main autumn fishing      period is from September to December.
       In addition, due to special climatic conditions, pacific mackerel can be      fished year-round in the coastal areas of the South China Sea.

Distribution Areas of Pacific Mackerel
Pacific mackerel are mainly distributed in the western Pacific Ocean. Specific fishing grounds include but are not limited to:

• Haiyang Island

• Lianqingshi

• Diaoyu Island

• Dashajie and Waisa fishing grounds
       These seas are inshore regions where pacific mackerel are produced,      suitable for fishermen to carry out fishing operations.

• Reproductive Habits: Mackerel egg-laying mainly occurs from midnight      to dawn or from evening to midnight. The number of eggs carried is      approximately 250,000 to 2,630,000. The eggs are pelagic, spherical,      transparent, and colorless, mainly distributed in the 10–0 m water layer,      with a diameter of 0.95–1.25 mm.

Economic and Nutritional Value of Pacific Mackerel

• Economic Value: Due to its wide distribution, fast growth, and      high yield, pacific mackerel has become one of the important economic fish      in China. Its meat is firm. Besides being eaten fresh, it can also be      sun-dried and made into canned food, and its liver can be used to extract      cod liver oil.

• Nutritional Value:

• Per 100g of edible part contains 21.4g of       protein, 7.4g of fat, 20mg of calcium, 226mg of phosphorus, 2.0mg of       iron, and other nutrients.

• It contains eicosapentaenoic acid (EPA) and       docosahexaenoic acid (DHA), which have multiple health benefits for the       human body, such as preventing blood vessel dilation, inhibiting platelet       aggregation, and lowering blood pressure.

In conclusion, pacific mackerel not only holds an important position in the economy but also stands out in nutritional value, making it a popular edible fish loved by the public.