continental shelves or around islands. Feed on pelagic
crustaceans (Euphausia, Nyctiphanes),
cephalopods and fishes like anchovy and pilchard. Form
schools near the bottom or midwater; sometimes even at the
surface at night. Prefers temperature between 13° and 18°C.
Marketed fresh, smoked, canned and frozen; eaten fried,
broiled, microwaved and baked. Good for fish and chips or
smoking; also made into fillet or fish cake in Japan.