About Decapterus macarellus (Cuvier, 1833)
Decapterus macarellus, commonly called mackerel scad, has a maximum recorded length of 46 cm. Its body is elongated, and appears somewhat circular when viewed head-on. The species can be identified by a small, detached fin located between its dorsal and caudal fins. Mackerel scad have 9 spines and 31–36 rays on their dorsal fins, and 7 spines and 27–30 rays on their anal fins. Their fins are colored black metallic to blue-green, and their belly is white. The edge of the operculum has a small black spot, and there are no spots on the lateral line. The caudal fins range in color from reddish to yellow-green. This species is found across most of the world's oceans. In the western Atlantic, it occurs from off Nova Scotia and Bermuda south to Rio de Janeiro, and is not considered common in the Gulf of Mexico. In the eastern Atlantic, it has been recorded off St. Helena, Ascension Island, Cape Verde, the Gulf of Guinea, the Azores, and Madeira. In the Indian Ocean, it is found in the Red Sea and the Gulf of Aden, and is also known from South Africa, the Mascarenes, the Seychelles, and Sri Lanka. In the eastern Pacific, it is recorded from the Revillagigedo Islands, the Gulf of California, and the coast of Ecuador. FAO areas where the mackerel scad is native include the northeast and northwest Atlantic, the central east and west Atlantic, the Mediterranean and the Black Sea, the southeast and southwest Atlantic, the eastern and western Indian Ocean, and the northwest, central west, central east and southwest Pacific. Mackerel scad typically inhabit subtropical seas, at depths up to 400 m. They prefer clear water, and are frequently found around islands. While individuals can be found at the surface, they are most often caught at depths between 40 and 200 meters. They feed mainly on zooplankton. This species is commonly used as food in many communities across island nations of the western Pacific. It is a key ingredient for preparing Kusaya, a traditional Japanese snack from the Izu Islands. Filipino students near Calasiao have created a variation of Lumpiang Shanghai that mixes shredded mackerel scad with ginisang munggo, combined with minced onions, garlic, julienned carrots and papaya, wrapped in spring roll wrappers and deep fried. The Davao City dish paksiw na takway is sometimes made with ground mackerel scad. Pinaasakan sada (also called Sada pinarasakan), a boiled and stir-fried dish made with mackerel scad, is popular among the Dusun people of Sabah, northern Malaysia.
