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. SpeciesScomberomorus includes 19 species:[2][3]
The following fossil species are also known:[5]
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".[5][6] Another undescribed fossil Scomberomorus known from indeterminate remains is S. "sp. 2" from the Early Miocene of Malta.[5] As foodScomberomorus 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.[7][8] In Jiaodong Peninsula, they are known as Ba Yu (Chinese: 鲅鱼) and used as fillings in dumplings.[9][better source needed] In Japan, they are known as Sawara (サワラ) and often prepared grilled or as Sashimi.[10]
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