Scad, jack or horse mackerel. The tough part near the tail must be removed before cooking. Fish which have a firm tail section and bright eyes are the ones to select. They are at their best from spring to autumn (US: fall). In Japan they are used for sashimi or sushi and may also be grilled, simmered or deep-fried.
Corkwing. A type of wrasse, a small, marine fish (up to 15 cm (1 ft) in length) which is good in soups. The largest is the peacock wrasse.
