Common name: Mackerel scad, Cigarfish, Indian Scad, Kingston, Mackerel, Mackerel Roundscad, Scad, Robin, Mackerel

Japanese name: Kusayamoro (臭屋鰘、臭屋鰘)

Taiwan common name: 頜圓鰺、紅赤尾、拉洋圓鰺、肉鰮、四破、硬尾

Chinese common name: 细鳞圆鲹

Korean common name: 풀가라지

French common name: Bancloche, Carangue maquereau, Comète fine, Comète indienne, Comète maquereau

Spanish common name: Antonino, Antonino caballita, Caballa, Caballa amarilla, Caballa azul, Caballeta, Caballeta macarela, Jurel fino, Macarela alicorta, Macarela caballa, Macarela canalera, Macarela índica, Macarella cabala

Portuguese common name: Carapau, Carapau cavala, Cavalinha, Cavalinha de reis, Charro-olho-largo, Chicharro, Chicharro-alamarim, Chicharro-calabar, Chicharro-cavala

Scientific name: Decapterus macarellus (Cuvier, 1833)

Nigiri sushi detail: Mackerel scad (Kusayamoro) Nigiri sushi

Characteristics:

Mackerel scad (Kusayamoro) is widely distributed from the Izu Islands to the Ryukyu Islands, Ogasawara Islands, Taiwan, and Southwest Islands to Southeast Asia. It is found in large schools in the surface waters around coastal and island areas. The body color is dark blue on the dorsal side and white on the abdomen. The lateral surface of the body has a single blue line. The caudal fin is reddish. The length of the body is 35 cm and reaches a maximum of 50 cm.

Kusayamoro has a lot of dark red meat (chiai) and has a peculiar taste, but fresh ones are as delicious as sashimi or tataki.

It has less fat than horse mackerel (Maaji), making it a good ingredient for Kusaya (salted, dried, and fermented fish that is produced in the Izu Islands), a specialty of the Izu Islands.