Atka mackerel
pleurogrammus monopterygius latin

The Okhotsk atka mackerel is an important fish in Japanese cuisine.

The combined species would have been called the Okhotsk Atka mackerel, a name now used only for the greenling.

The Atka mackerel was originally described under the genus Labrax, but has since been moved to Pleurogrammus.

The Atka mackerel, Pleurogrammus monopterygius, is a mackerel in the family Hexagrammidae.

P. azonus is occasionally considered synonymous with the Atka mackerel, P. monopterygius (Nelson 1994).

Pleurogrammus azonus (Okhotsk atka mackerel)

Pleurogrammus monopterygius (Atka mackerel)

Important diet components include walleye pollock, Atka mackerel, halibut, herring, capelin, flatfish Pacific cod, rockfish, sculpins, and cephalopods.

In fact, American ichthyologist David Starr Jordan wrote about fishing for Atka mackerel on May 28, 1892 in American Food and Game Fishes:

Rockfish, Atka mackerel, walleye pollock, Pacific cod, Pacific halibut, sablefish, flatfish, crabs, and other economically important species in the North Pacific inhabit these areas.

The Atka mackerel was named for Atka Island (Atx ax in Aleut), the largest island of the Andreanof islands, a branch of the Aleutians.

The Okhotsk atka mackerel, Pleurogrammus azonus, commonly known as hokke in Japan, also known as the Arabesque greenling, is a mackerel-like species in the family Hexagrammidae.

Found exclusively in the northern Pacific, Atka mackerel are known from Cape Navarin in the Bering sea, and from Stalemate and Bowers Bank in the Aleutian chain to Icy bay, Alaska.

The Atka mackerel, Pleurogrammus monopterygius, is a mackerel in the family Hexagrammidae.

Pleurogrammus monopterygius (Atka mackerel)