Spring Festival is nearly here, and every household is busy preparing for Chinese New Year’s Eve dinner. In addition to the beloved dish of white-cut chicken, fresh-caught mackerel is a must on the CNY table here in Hainan.

The Qizhou Islands, located 10 km. out from Wenchang’s Qinglan Port, are a popular fishing spot. Here, there are all kinds of fish, but many people come especially for the mackerel. The highly nutritious meat of fresh-caught Hainan mackerel is firm and richly savory.

Feng Xueqiong, born in the 1980’s, is a fourth generation Tanka fisherman who moved with his family to the waters of Qinglan Port, Wenchang in 1996. At the age of 16, Feng witnessed the power of the sea when he went fishing for mackerel for the first time with his father.

Tanka fisherman Feng Xueqiong shows off a fresh-caught mackerel. (Photo: Hainan Daily)

As Feng made more and more voyages out on the ocean, he also began making a careful study of fishing techniques. He boldly innovated and improved upon traditional Tanka fishing skills, catching mackerel through a combination of net and line fishing in the waters off the Qizhou Islands. He still remembers his biggest haul: “We caught 42 fish on 60 hooks, that was a massive catch!”

Fresh caught Hainan mackerel. (Photo: Hainan Daily)

According to Feng, after the mackerel is caught and hauled onto the boat, it has to be put into cold storage immediately. After returning to shore, the fish is quickly sliced and processed to lock in freshness.

After being caught, mackerel is sent to be immediately sliced and processed. (Photo: Hainan Daily)

The twelfth lunar month marks the beginning of the best fishing season for mackerel. At this time of year, the fish are at their plumpest and have the highest quality, firmest, and most savory meat. During Spring Festival, mackerel, one of nature’s finest gifts, can be cooked simply and quickly, and served without any need for complicated techniques, heavy sauces, or strong seasoning.

Pan frying is the most popular way to prepare mackerel. When the pan is hot, a sufficient amount of oil is added. As the oil begins to heat up, a few slices of fresh ginger are dropped in. Then, pieces of sliced mackerel are laid in the hot oil, which gradually firm up as they cook. Once both sides of the fish are fried golden brown, they are done! Take a bite and you’ll find that the skin is crisp and flavorful, the meat is tender and moist, and the complex, layered taste is addictive.

Pan-fried mackerel. (Photo: Hainan Daily)

In addition to the traditional pan-flying method, mackerel fish balls, which feature a firm, toothsome texture, are popular with diners in Wanning as well as other areas. Mackerel is also excellent in hot pot. As the fish ‘swims’ through the soup in the pot, it gains flavor with every flip!

In Huangying Village and the surrounding areas of Haikou’s Sanjiang Town, a traditional custom of honoring ancestors with mackerel still persists. Every Spring Festival, local families carefully select a high quality fresh-caught mackerel to be presented in tribute to express their strong reverence and deep love for their ancestors. This is not simply a ceremonial duty, but also a way for locals to express a powerful emotional bond with those who came before as well as their fervent hopes for a bright future.