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Index Category
Num Date Index Chg. Chg. %
1 2015-03-22 104.44 -1.27 -1.22%
2 2015-03-15 105.71 2.54 2.40%
3 2015-03-08 103.17 -1.75 -1.69%
4 2015-03-01 104.92 -2.86 -2.72%
5 2015-02-22 107.78 2.86 2.65%
6 2015-02-15 104.92 0.16 0.15%
7 2015-02-08 104.76 5.87 5.61%
8 2015-02-01 98.89 0.00 0.00%
9 2015-01-25 98.89 5.24 5.30%
10 2015-01-18 93.65 2.86 3.05%

特徴

産地:Northwest Pacific: confined to the subtropical and temperate waters of China, the Yellow Sea and Sea of Japan north to Vladivostok, former USSR. Often confused with Scomberomorus munroi.
Biology
The Japanese Spanish mackerel, Scomberomorus niphonius, also known as the Japanese seerfish, is a species of true mackerel in the scombrid family (Scombridae).[1] Their maximum reported length is 100 cm, and the maximum reported weight is 7.1 kg.
in China, it can be found in almost all coasts of China. Main fisheries are the offshore water areas of Yangtze River estuary, Zhoushan, offshore water areas of Lianyungang, coasts of south Shandong. Fishing season is from April to June in spring and from May to June in autumn.
特徴:Dorsal spines (total): 19 - 21; Dorsal soft rays (total): 15-19; Anal soft rays: 16 - 20; Vertebrae: 48 - 50. Interpelvic process small and bifid. Lateral line gradually curving down toward caudal peduncle. The only species in the genus with a straight intestine. Swim bladder absent. Body covered with small scales. Anterior quarter of first dorsal fin and a narrow distal margin of the rest of the dorsal fin black. Sides with seven or more rows of longitudinal spots on the sides; some spots connected together.
Max length : 100.0 cm FL male/unsexed; (Ref. 168); max. published weight: 7.1 kg (Ref. 40637)
Found near shore (including semi-enclosed sea areas) (Ref. 11230). Undergoes a spawning migration in spring (March to June) and a feeding migration in fall (September to November) in the Inland Sea of Japan. Feeds on small fishes. Another major fishing gear that is used are set nets. This species is the most important Scomberomorus species in Japan which is cultured and released for fishery. Marketed fresh and especially tasty in winter. Eaten pan-fried, broiled and baked (Ref. 9988).