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Scomberomorus
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Scomberomorus
Scomberomorus is a genus of ray-finned bony fish in the mackerel family, Scombridae. More specifically, it is a member of the tribe Scomberomorini, commonly known as the Spanish mackerels.
Scomberomorus includes 19 species:
The following fossil species are also known:
The fossil species S. bartonensis (Woodward, 1901) and S. excelsus (Woodward, 1901) from the early Eocene-aged London Clay are known from non-diagnostic material and thus their status as distinct species is uncertain, although they are at least considered a representative of the genus as Scomberomorus "sp. 1". Another undescribed fossil Scomberomorus known from indeterminate remains is S. "sp. 2" from the Early Miocene of Malta.
Scomberomorus are consumed in Taiwan and Chaoshan as Majiao Yu (simplified Chinese: 马鲛鱼; traditional Chinese: 馬鮫魚) or Tutuo Yu (Chinese: 土魠魚), often prepared pan-fried or deep-fried and then served with soup. In Jiaodong Peninsula, they are known as Ba Yu (Chinese: 鲅鱼) and used as fillings in dumplings.[better source needed] In Japan, they are known as Sawara (サワラ) and often prepared grilled or as Sashimi.
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Scomberomorus
Scomberomorus is a genus of ray-finned bony fish in the mackerel family, Scombridae. More specifically, it is a member of the tribe Scomberomorini, commonly known as the Spanish mackerels.
Scomberomorus includes 19 species:
The following fossil species are also known:
The fossil species S. bartonensis (Woodward, 1901) and S. excelsus (Woodward, 1901) from the early Eocene-aged London Clay are known from non-diagnostic material and thus their status as distinct species is uncertain, although they are at least considered a representative of the genus as Scomberomorus "sp. 1". Another undescribed fossil Scomberomorus known from indeterminate remains is S. "sp. 2" from the Early Miocene of Malta.
Scomberomorus are consumed in Taiwan and Chaoshan as Majiao Yu (simplified Chinese: 马鲛鱼; traditional Chinese: 馬鮫魚) or Tutuo Yu (Chinese: 土魠魚), often prepared pan-fried or deep-fried and then served with soup. In Jiaodong Peninsula, they are known as Ba Yu (Chinese: 鲅鱼) and used as fillings in dumplings.[better source needed] In Japan, they are known as Sawara (サワラ) and often prepared grilled or as Sashimi.
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