Lydia Spanish mackerel is mainly produced in the Bohai Sea, Yellow Sea and East China Sea, with the largest production along the coast of Shandong. The spawning season of Spanish mackerel is April in the Bohai Sea, May in the Yellow Sea, and July in the East China Sea.
The Spanish mackerel has a spindle-shaped body, with a head longer than the body height, a large mouth that strikes obliquely, a blue-black back, and a silver-grey abdomen. There are black spots of varying sizes on the sides of the body. The lateral lines are irregular stripes. There are two dorsal fins very close to each other. There are 8-9 small fins behind the dorsal and anal fins, and the tail fin is deeply bifurcated. The flesh of Spanish mackerel is thick and firm, garlic-shaped, red in color, delicious and with few spines.
nutritional value
Bay mackerel has delicate meat, delicious taste, and rich nutrition. It is rich in protein, vitamin A, minerals and other nutrients.
Edible effect
Traditional Chinese medicine believes that Bay Mackerel has the effect of replenishing qi and calming coughs, and has certain curative effects on weak coughs and asthma.
Bay fish also has dietary functions such as refreshing and anti-aging. Regular consumption is beneficial to the treatment of anemia , premature aging, malnutrition, Postpartum weak and nerve It will have certain auxiliary effects on diseases such as weakness.
Applicable people
It can be eaten by most people, and is especially suitable for people with frail cough and asthma, anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
