Көгілдір скумбрия: сипаттамасы мен таралуы

Species of fish

The blue mackerel (Scomber australasicus), also called Japanese mackerel, Pacific mackerel, slimy mackerel or spotted chub mackerel, is a fish of the family Scombridae. It typically reaches in length and in weight.

Blue mackerel are often mistaken for chub mackerel. In fact, blue mackerel were believed to be a subspecies of chub mackerel until the late 1980s. Though they are both in the same genus (Scomber), blue mackerel set themselves apart by differing structural genes than those of the chub mackerel.

The blue mackerel is found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in the eastern Pacific (Hawaii and Socorro Island, Mexico), and the Indo West Pacific: the Red Sea, the Persian Gulf, the Gulf of Oman and the Gulf of Aden, in surface waters down to
Throughout the lives of these mackerel, they tend to stay in areas within a few degrees of 10 °C (50 °F) in tropical to subtropical waters. Off the east coast of North America, populations of mackerel have grown to over 2 million after being depleted in 1982.

Incubation periods range from 3 to 8 days, growing shorter with warmer temperatures and longer with colder. In New South Wales, most spawning occurs offshore in waters in depth. The East Australian Current can carry eggs and larvae away from the original spawning grounds, broadening the area in which blue mackerel are located. However, egg and larvae probability of surviving decreases the further they are carried by the current. A mature blue mackerel is considered to be over long. Counting the marks on otoliths determines the age of blue mackerel. Blue mackerel are often used as cat food, but are also consumed by humans smoked, grilled, or broiled. While easy to fillet and skin, they are difficult to debone, and care must be taken to avoid damaging their soft flesh. Blue mackerel are also commonly used as meat binders. After being freeze dried, the protein is extracted and put into other meat products to keep the meat and seasonings bound tightly together, allowing costs to be lowered and enhancing the flavor and texture of the product.

In Japanese, it is known as goma saba (胡麻鯖 sesame mackerel).