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Order: Scombriformes.

GBIF: Scombriformes

Scombriformes — an order of pelagic predatory and planktivorous fish characterized by a torpedo-shaped body, powerful caudal peduncle, and highly developed musculature. Many species can reach speeds of 70–80 km/h. Coloration is silvery-blue, with a dark back and transverse stripes (in mackerels). Representatives of the order are distributed in tropical, subtropical, and temperate waters of the Atlantic, Pacific, and Indian Oceans. They are targets of the world's largest fisheries.

In cooking, Scombriformes are versatile: they are salted, marinated, smoked (hot and cold), dried, and canned. Tunas are used for steaks, baking, grilling, sushi, and sashimi, as well as canned in oil and in their own juice. Mackerel is fried, baked, boiled (fish soup), and stewed in sauces and tomato. From bonito and Spanish mackerel, preserves, pâtés, salads, and cold appetizers are made. Scombriformes pair well with potatoes, rice, vegetables, lemon, onions, garlic, herbs (rosemary, thyme, dill, parsley), olive oil, butter, tomato sauces, spices (pepper, paprika, turmeric), and dry white wine.

Scombriformes are rich in high-quality easily digestible protein, healthy fats (especially mackerel and tuna), omega-3 polyunsaturated fatty acids (EPA and DHA), vitamins (D, E, A, B-group, especially B12), and minerals (selenium, iodine, phosphorus, potassium, magnesium, sodium). Regular consumption helps lower cholesterol levels, improve cardiovascular function, boost immunity, strengthen bone tissue, and support vision and cognitive function. Tuna meat contains large amounts of tryptophan, which is involved in serotonin production.

Main commercial species of Scombriformes

Scombriformes / Scombridae / Scomber / Scomber scombrus — a mass species inhabiting the northern part of the Atlantic Ocean and adjacent seas (North, Norwegian, Baltic). Reaches 40–50 cm in length and up to 1.5–2 kg in weight. Commercial size — 25–35 cm. Lifespan up to 18–20 years. Makes extended seasonal migrations between feeding (northern) and spawning (southern) areas. Spawns in spring-summer in coastal waters, eggs are pelagic. Feeds on zooplankton (copepods, krill), as well as small fish and squid. A characteristic feature is the tiger-like pattern on the back (dark transverse stripes). Fat content varies greatly by season: in spring up to 3–5%, in autumn reaches 20–25%. Autumn mackerel is especially prized for its juiciness and rich flavor. In cooking, it is used salted-smoked, marinated, canned, and frozen for frying and baking. It is a classic item for making preserves "mackerel in oil" and "mackerel with vegetables".

Scombriformes / Scombridae / Scomber / Scomber japonicus — a Pacific and Indo-West Pacific species, distributed from Japan to the Philippines, Australia, the Hawaiian Islands, and along the western coasts of North and South America. In Russia, it is found off the coast of the Far East. Reaches 35–40 cm in length and up to 1–1.2 kg in weight. Commercial size — 20–30 cm. Externally differs from Atlantic mackerel by the absence of a distinct tiger-like pattern on the back (instead, there are blurred dark spots) and a more elongated body. Lives up to 10–12 years, reaches sexual maturity at 2–3 years. Spawns from spring to autumn, eggs develop at temperatures of 16–24°C. Makes seasonal migrations related to water temperature and distribution of food zooplankton. Feeds on plankton, small fish, and juvenile squid. Fat content is lower than that of Atlantic mackerel (average 10–15%), but also depends on the season. In cooking, it is used similarly to Atlantic mackerel — for salting, smoking, canning, as well as fresh for grilling, steaming, and baking. Particularly popular in Japanese cuisine (saba-no-miso-ni — mackerel stewed with miso) and Korean cuisine (kunjang-mackerel in spicy sauce). In the Russian Far East, chub mackerel is an important object of summer-autumn coastal fishing.

Scombriformes / Scombridae / Thunnus / Thunnus thynnus — one of the largest representatives of the family. Reaches 3–4 m in length and 300–500 kg in weight (individual specimens up to 680 kg). Lives up to 20–30 years. Inhabits subtropical and temperate waters of the Atlantic Ocean, as well as the Mediterranean, Black, and North Seas. Body is fusiform, hydrodynamic, with a powerful caudal peduncle and keel. Back coloration is dark blue, belly silvery-white. Is an active predator, feeding on large zooplankton, squid, crustaceans, as well as small and medium-sized fish (herring, anchovies, mackerel, cod). Reaches sexual maturity at 3–5 years at about 1 m in length. Spawns in warm waters (Mediterranean Sea, Gulf of Mexico) from May to July. Eggs are pelagic. Bluefin tuna has dark red, dense meat, with high myoglobin and fat content (up to 20%). On the world market, this is the most expensive tuna species — used for high-quality steaks, sushi, and sashimi, especially Japanese cuisine values fatty belly meat (toro). Tuna is also canned in oil and in its own juice. Due to overfishing, bluefin tuna stocks have been significantly reduced, and fishing is strictly regulated by international quotas. In Russia, it is found in the Barents Sea and off the Murmansk coast, but fishing is limited.

Scombriformes / Scombridae / Katsuwonus / Katsuwonus pelamis — one of the main commercial tuna species in the world. Inhabits tropical and subtropical waters of the Pacific, Indian, and Atlantic Oceans, mainly in the open ocean. Reaches 1–1.1 m in length and 30–35 kg in weight. Lives 8–12 years. Easily recognizable by several bright dark longitudinal stripes on the belly and a silvery-blue back. Body is slender, torpedo-shaped. Feeds on schooling fish (anchovies, sardines), squid, and crustaceans. Makes seasonal migrations, often forming large surface aggregations. Spawns year-round in warm waters, eggs are pelagic. Meat is not as fatty as bluefin tuna (fat content 2–4%), light pink. In cooking, widely used for canning in oil and in its own juice, less commonly consumed fresh. In Japan, it is valued as "katsuo" — it is dried, smoked, and used for making dashi broth and dishes (e.g., tataki). Due to high abundance and rapid growth, it is the main object of the world tuna fishery and is not considered endangered.

Scombriformes / Scombridae / Orcynopsis / Orcynopsis unicolor — a species distributed in the eastern Atlantic Ocean and the Mediterranean Sea. It is rarer than other tunas but is a local commercial object. Reaches 120–130 cm in length and 15–20 kg in weight. Body is elongated, without bright markings, back color dark blue with a metallic sheen, belly silvery. Feeds on fish and squid. Meat fat content is 6–10%. In cooking, it is used fresh, smoked, and canned. In taste, it is close to bonito but less fatty. In some countries, it is called "bonito" or "spotted tuna," but this name has other meanings. The fishery is less extensive than for skipjack tuna, mainly conducted in coastal waters of Spain, Portugal, France, and Italy.

Scombriformes / Scombridae / Sarda / Sarda sarda — distributed in the Atlantic Ocean (from Brazil to Norway), in the Mediterranean, Black, and Azov Seas. In the Black Sea, it is called "pelamida," "bonito," or "sinets." Reaches 90–100 cm in length and up to 7–10 kg in weight. Body is torpedo-shaped, with characteristic dark oblique stripes on the back and large scales. Lives up to 8–10 years. Feeds on schooling fish (anchovies, sprats, herring) and squid. Reaches sexual maturity at 3–4 years. Spawns in the warm season in open waters. Meat fat content is 8–14%. In cooking, bonito is used mainly fried, smoked, and baked, as well as for making preserves and canned goods in oil and tomato. In the Black Sea region, hot-smoked bonito is popular, as well as salted and marinated with spices. Has dense, tasty meat, reminiscent of mackerel but drier. Considered a good fish for fish soup and baking with vegetables.

Scombriformes / Scombridae / Scomberomorus / Scomberomorus commerson — a large predatory species inhabiting the Indo-Pacific region — from East Africa to Australia, Japan, and the Hawaiian Islands. Found off the coasts of India, Indonesia, the Philippines, China, as well as in the Red Sea and the Persian Gulf. Reaches 1.8–2 m in length and 50–60 kg in weight. Body is elongated, compressed laterally, with several bright longitudinal stripes (hence the name "narrow-barred" or "striped"). Back coloration is bluish-gray, belly silvery, with dark stripes or spots on the sides. Is a fast and aggressive predator, feeding on small and medium-sized fish (anchovies, sardines, horse mackerel), squid, and shrimp. Lifespan up to 10–12 years. Spawns in warm coastal waters, eggs are pelagic. Meat is white, tender, with low fat content (2–5%). In cooking, valued for its delicate taste and lack of small bones. Used for frying, baking, grilling, as well as in soups and stews. In Southeast Asian countries, it is popular smoked and dried. Due to its high fat content (compared to other mackerels), it is not suitable for long-term fresh storage, so it is more often used frozen or canned. It is an important object of sport fishing due to its strength and speed.