| Scomberomorus
[1] | |
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| Scomberomorus cavalla | |
Scientific classification 
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| Domain: | Eukaryota |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Scombriformes |
| Family: | Scombridae |
| Subfamily: | Scombrinae |
| Tribe: | Scomberomorini |
| Genus: | Scomberomorus Lacepède, 1801 |
| Type species | |
| S. plumierii Lacepède, 1801 | |
| Species | |
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See text. | |
| Synonyms | |
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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:[2][3]
Scomberomorus are consumed in Taiwan and ChaoshanasMajiao 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.[5][6]InJiaodong Peninsula, they are known as Ba Yu (Chinese: 鲅鱼) and used as fillings in dumplings.[7][better source needed] In Japan, they are known as Sawara (サワラ) and often prepared grilled or as Sashimi.[8]
Media related to Scomberomorus at Wikimedia Commons| Scomberomorus |
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