Indian mackerel
Indian Mackerel (Rastrelliger kanagurta) is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes. It is commonly found in the Indian Ocean and the Western Pacific Ocean, and its range extends from the Red Sea and East Africa to Indonesia, Japan, and Australia. They are important food fish and are particularly prized for their fat content.
Description[edit | edit source]
The Indian Mackerel is a moderately deep-bodied fish with a forked tail and a narrow base. The body is covered with small, hardly visible, loosely attached scales. The first dorsal fin has 8 spines and the second dorsal fin has 1 spine and 18 to 21 soft rays. The anal fin has 1 spine and 15 to 18 soft rays. The fish is blue-green above and silver-white below, with a yellowish tint to the head and lower body. There are several faint dark bands on the upper body.
Habitat and Habits[edit | edit source]
Indian Mackerel are found in warm shallow waters along the coasts of the Indian and Western Pacific Oceans. The fish usually school in coastal bays and lagoons. They also enter estuaries. They are a pelagic species that feed on plankton as well as small fish and crustaceans.
Commercial Importance[edit | edit source]
Indian Mackerel is an important food fish and a major source of protein in several countries that include India, Pakistan, Sri Lanka, Malaysia, Indonesia, and the Philippines. The fish is also popular in Japan, where it is commonly served as sashimi. In addition to being a popular food fish, the Indian Mackerel is also an important bait in the commercial tuna fishery.
Fishing Methods[edit | edit source]
Indian Mackerel are usually caught with purse seines, gillnets, and can also be caught on hook and line. They are often used as live bait in tuna fishery. In the Maldives, the fish are traditionally caught with pole and line.
Culinary Use[edit | edit source]
Indian Mackerel is popular in the cuisine of South and Southeast Asia and in the Middle East. The fish is usually fried, grilled, steamed, or used in curries. In India, the fish is popular in the coastal regions of Maharashtra, Goa, Bengal, and Karnataka.
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Contributors: Prab R. Tumpati, MD
