Japanese mackerel (scientific name: SCOMBER JAPONICUS), also known as white bellied mackerel and mackerel, belongs to the Perciformes order and the genus Scombroidei. It is an important edible economic fish. The top of the head is black, the sides are yellow brown, the back is blue-green, the abdomen is silver white or light yellow, and there are irregular deep blue stripes above the sides of the body. The dorsal fin, pectoral fin, and caudal fin are gray brown. The adult fish is about 300MM long and weighs about 400G; The body is spindle shaped, slightly flattened, with blunt rounded dorsal and ventral edges. The caudal peduncle is short and thin, and there are two small raised ridges on each side of the base of the caudal fin. Japanese mackerel is distributed in the Indo Western Pacific region, mainly including the Sea of Okhotsk, the Sea of Japan, and the Pacific coast of the Japanese archipelago, extending from the Korean Peninsula to the Yellow Sea and East China Sea.