Spanish mackerel has different benefits in different growing seasons. Which season is best for Spanish mackerel to start farming?

Spanish mackerel has different benefits in different growing seasons. Which season is best for Spanish mackerel to start farming? Spanish mackerel is mainly distributed in the central and western parts of the North Pacific Ocean. China is made in the East China Sea, Yellow Sea and Bohai Sea. The key fishing grounds are Zhoushan, Lianyungang and the southern coastal areas of Shandong. April-June is the spring flood season, July-65438+10 is the autumn flood season and May-June is the peak season. So it is best to raise it in May-July.

Shape characteristics Spanish mackerel is long and flat on its side, showing a spindle shape. Generally, it is 25 ~ 50 cm long and weighs 300 ~ 1000 g. The larger Spanish mackerel can reach 1 m in length and weigh more than 4.5 kg, with a thin tail handle and three protruding ridges on each side, with the longest ridge in the middle. The head is very tall. The mouth is big, slightly skewed, with big teeth and rare steps. The body is thin and round, and the side is irregular and wavy. There are gray-black ring spots in the middle of physical fitness test. There are two dorsal fins. The first dorsal fin is long, with 19 ~ 20 fins, the second dorsal fin is short, and the dorsal fin and gluteal fin each have 8 ~ 9 small fins. The pectoral fin and ventral fin are short and have no hard spines; The caudal fin is large and deeply forked.

The nutrient composition Spanish mackerel meat is thick and spineless, delicious and nutritious, and the meat is tight and nail-shaped, which is related to its fast swimming speed. Besides fresh food, it can also be produced and processed into canned fruits and pickled products. Qingdao people like to cook crispy fish, and Spanish mackerel is the best choice. Smoked Spanish mackerel with unique taste tastes delicious after drinking a cup of food. Each thick gram of meat contains more than 0/9g of protein/kloc-and 2.5g of human fat. The meat is firm, delicious and nutritious. Its liver is the raw material for extracting fish oil. Blue spotted mackerel is an export fish species, with the English name of Japanese Japanese Japanese name of Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Export ports: Liaoning, Hebei, Shandong, Jiangsu, Zhejiang and Fujian. Common dishes: Pan-fried Spanish mackerel, wind-baked Spanish mackerel, pineapple fish clips, Spanish mackerel in iron pot, Spanish mackerel jiaozi, Spanish mackerel roasted in sauce, spiced Spanish mackerel, etc.

1, nutritional analysis

(1) Spanish mackerel has tender meat, delicious taste and rich nutrition, and contains rich and colorful trace elements such as protein, vitamin D and minerals (mainly calcium).

(2) Spanish mackerel has the effects of invigorating qi, enriching blood and relieving cough, and has a certain curative effect on cough and asthma caused by weakness.

(3) Spanish mackerel also has the dietotherapy effects of waking up and delaying senility, and also has a certain auxiliary effect on treating anemia, senility, nutritional deficiency, postpartum weakness and mental weakness.

According to food analysis, the water content of Spanish mackerel is about 73%-74%( 105℃ and dried for 5 hours at constant weight), the ash content is about 0.9%, and the total protein content (kjeldahl nitrogen) is about 22g/ 100g.