日本では多くの種類の魚を食べます。そして沢山の魚の漢字には、魚辺がついています。サワラという魚の漢字は、魚辺に春です。そのため、春だけに食べる魚だと思われていますが、鰆は春と秋の２回旬がある魚なのです。
In Japan, we eat many types of fish. And the kanji for many types of fish include the radical for fish. The kanji for the fish called “sawara” (Japanese Spanish mackerel) is composed of the fish radical and the radical for spring. Thus, it is thought to be a fish that is only eaten in spring; however, sawara is in season in both spring and fall.

春にとれる鰆は焼いて食べたりしますが、秋にとれる鰆は、柔らかくて脂肪が多いので特別に「寒鰆(かんざわら)」と呼ばれていて、これは刺身や寿司として食べることが一般的です。
Sawara caught in the spring is grilled and eaten, while sawara caught in the fall is soft and fatty, for which it is called kanzawara (“winter sawara”), and it is generally eaten as sashimi or sushi.

魚の名前は多すぎる事と、魚の成長とともに名前が変わるので覚えにくいです。例えば、鰆は小さい魚の時は「サゴシ」という名前で、５０～７０ｃｍになると、「ヤナギ」に変わって、それより大きいものは「サワラ」と呼びます。同じ魚ですが大きさによって名前が３つありますね。魚が好きな人は全部の名前を憶えているのですごいなぁと思います。
Fish names are difficult to remember; there are too many of them, because the names of fish change as they mature. For example, when sawara are young they are called sagoshi, and when they are 50 to 70 cm long, they change to yanagi. When they are larger than that, they are called sawara. They’re the same fish, but depending on their size they have three different names. People who love fish will memorize all of their names — I think that’s amazing!