●The ecology and characteristics of Japanese mackerel

◆What is Spanish Mackerel

Classification: Fishes ＞ Ray-finned ＞ Neofinned ＞ Telobotine ＞ Epiphylina ＞ Perciformes ＞ Mackerel ＞ Mackerel ＞ Mackerel ＞ Scombrinae ＞ Scomberomorini tribe – Spanish mackerel（日本海洋データセンターより）

scientific name：Scomberomorus niphonius（Cuvier, 1832）

Japanese name：Sawara

English name：Japanese spanish mackerel

Successful fish: Kanto > Smaller than about 50cm are “Sagochi”, larger ones are “Sawara”, Kansai > “Sagoshi” → “Willow” → 70cm or more are called Spanish Spanish mackerel, so it is written as “Sawara” because it is a seasonal fish in spring. It is also used as a seasonal word for spring in haiku.

This is because Spanish mackerel came from the open ocean to the Seto Inland Sea for spawning in May and June, and was the time to catch a lot of them.
From early spring to early summer, this season is the fishing season in Tosa, Wakayama and Okayama.
In these regions, Spanish mackerel has long been caught and eaten at this time of year, so there is a culture of eating it together with mako and milt, so this season is considered to be the season.
However, in the Kanto region, the taste of the white meat is the main focus, and it is said to be in season from December to February, when the fat before the spawning season is called “Kanzan”.

Source: Japanese mackerel/mackerel/sagoshi ecology, characteristics, production area and seasons

URL：サワラ／鰆／サゴシ : 旬の魚介百科 (foodslink.jp)

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Trainer in charge: Yoshiji Kawano

※It is a sentence created with translation software.