Indian Mackerel

The Indian mackerel, scientifically known as Rastrelliger kanagurta, is a species of mackerel that belongs to the Scombridae family in the Perciformes order. It is commonly found in the 🇮🇳 Indian and West undefineds, as well as their surrounding seas. This species holds significant importance as a food fish and is widely used in South and South-East Asian cuisine.

The Indian mackerel inhabits warm shallow waters along the coasts of the 🇮🇳 Indian and Western undefineds. Its distribution ranges from the 🌊 Red Sea and East Africa in the west to 🇮🇩 Indonesia in the east. In the north, it can be found from 🇨🇳 China to the Ryukyu Islands (🇯🇵 Japan), while in the south, it extends to 🇦🇺 Australia, Melanesia, and 🇼🇸 Samoa. There have been rare reports of its presence in the Mediterranean Sea off 🇮🇱 Israel, possibly due to entry through the Suez Canal (🇪🇬 Egypt).

These fish have a moderately deep body and a longer head compared to their body depth. The maxilla, which form part of their upper jaw, are partially concealed and covered by the lacrimal bone, but they extend towards the hind margin of the eye. Fresh specimens of Indian mackerel have thin dark longitudinal bands on the upper part of their body, which may appear golden. Additionally, there is a black spot on the body near the lower margin of the pectoral fin. The dorsal fins of these fish are yellowish with black tips, while the caudal and pectoral fins are yellowish. The remaining fins have a dusky appearance. In terms of size, Indian mackerel can reach up to a maximum fork length of 35 centimeters (14 inches), but they are typically around 25 centimeters (9.8 inches) in length.

Indian mackerel are commonly found in shallow coastal waters with a minimum surface water temperature of 17 °C (63 °F). Adult individuals of this species are often found in coastal bays, harbors, and deep lagoons. They prefer turbid waters that are rich in plankton. Their diet primarily consists of macroplankton, including shrimp and fish larvae.

In terms of reproduction, the spawning season for Indian mackerel around 🇮🇳 India, located in the northern hemisphere, occurs between March and September. In contrast, around the 🇸🇨 Seychelles, located in the southern hemisphere, the spawning season takes place between September and the following March. Spawning happens in batches, and the eggs are laid in the water where they are fertilized externally. The Indian mackerel does not provide parental care to its eggs, as they are left to develop on their own. Juvenile Indian mackerel feed on phytoplankton, such as diatoms, and small zooplankton such as cladocerans and ostracods. As they grow, their diet shifts to predominantly include macroplankton, specifically shrimp and fish larvae.