The Okhotsk atka mackerel is an important fish, and approximately 100,000 tons of the species were harvested each year throughout the late 20th century.
 In Japanese cuisine, it is known as hokke, the fish can be fresh, dried, or frozen, and can be served raw, boiled, grilled or fried.
The Okhotsk atka mackerel is an important fish, and approximately 100,000 tons of the species were harvested each year throughout the late 20th century.  In Japanese cuisine, it is known as hokke, the fish can be fresh, dried, or frozen, and can be served raw, boiled, grilled or fried.
Okhotsk atka mackerel