Chub mackerel (Scomber japonicus)

Scientific name: Scomber japonicus Houttuyn, 1782

The Chub mackerel (Scomber japonicus) is a marine fish of the family Scombridae. In the aquarium it needs water at 10–27°C (50–81°F).

Chub mackerel care at a glance

Temperature: 10–27°C (50–81°F)

Biology

A coastal pelagic species, to a lesser extent epipelagic to mesopelagic over the continental slope. Schooling by size is well developed and initiates at approximately 3 cm; may also form schools with Sarda chiliensis, Trachurus symmetricus and Sardinops sagax. Adults stay near the bottom during the day; go up to the open water at night, where they feed on copepods and other crustaceans, fishes and squids. They spawn in batches. Eggs and larvae are pelagic. In Asian waters, they move to deeper water and remain inactive during the winter season. Commercially cultured in Japan. Marketed fresh, frozen, smoked, salted and occasionally canned. Eaten fried, broiled and baked. Used in Chinese medicine.

Source: FishBase, licensed CC BY-NC 4.0.

Species facts

Scientific name: Scomber japonicus
Family: Scombridae (Mackerels, tunas, bonitos)
Order: Perciformes (Perch-like fish)
Class: Actinopterygii (Ray-finned fishes)
Maximum length: 64.0
Common length: 30.0
Depth range: 0–300 m (0–984 ft)
Environment: Marine; pelagic-neritic; oceanodromous; depth range 0 - 300 m, usually 50 - 200 m
Climate: Subtropical
Distribution: Indo-Pacific: anti-tropical, absent from the Indian Ocean except for South Africa, KZN to Western Cape (58304). Replaced by Scomber colias Gmelin 1789 in the Atlantic. Scomber australasicus is found in the Red Sea and the nothern Indian Ocean, its distribution overlaps with that of Scomber japonicus.
Conservation status (IUCN): Not Evaluated
Threat to humans: Harmless
Uses: Fisheries: highly commercial; aquaculture: commercial; gamefish: yes; bait: usually
Resilience: Medium, minimum population doubling time 1.4 - 4.4 years (K=0.12-0.22; tm=2-3; tmax=18)

Sources

Taxonomy, distribution and biology data: FishBase (Froese, R. and D. Pauly, eds.), licensed CC BY-NC 4.0.

Last updated 27 September 2026