Chilen Jack Mackeral

Scientific name：Trachurus murphyi Japanese name：チリアジ Chinese name：智利竹夾鱼 Chilean jack mackerel (Trachurus murphyi) is mainly imported into Japan as frozen fillets and is used in a variety of dishes. It has moderately fatty white flesh, making it suitable for salt-grilling, frying, and nanbanzuke (marinated dishes). In recent years, it has also been tried as sushi toppings and sashimi, and because it is affordable and can be supplied stably, demand is increasing in the food service industry and for products sold in mass retailers.