Mackerel are prized (and are highly harvested) for their meat, which is often very oily. They are known for their fighting ability, and are an important recreational and commercial fishery. The meat can spoil quickly, especially in the tropics, causing scombroid food poisoning - it must be eaten on the day of capture, unless cured. For this reason, mackerel is the only common salt-cured sushi. Mackerel fishery is well established in India, the species caught is usually Rastrelliger kanagurta.