Japanese Spanish mackerel (Scomberomorus niphonius) is a saltwater species recorded in Hong Kong, Taiwan. It is found at depths of 0–200 m. The main season in Hong Kong, Taiwan runs spring, summer.
Scientific name: Scomberomorus niphonius · Water: Saltwater · Season: Spring, Summer
Size: up to 113 cm
The Japanese Spanish mackerel is a scombrid of inshore waters, including semi-enclosed seas. It makes clear seasonal migrations: in Japan's Inland Sea it moves to spawn from March to June and to feed from September to November. It feeds on small fishes, and set nets are one of the main gears used for it. It is the most important Scomberomorus species in Japan, where it is cultured and released. Maximum about 113 cm total length, and a top-priced fish, in season in summer here; FishBase notes it is at its tastiest in winter. Good pan-fried, broiled or baked. IUCN lists it as Near Threatened.
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