 Some species, such as "T. murphyi", are harvested in purse seine nets, and overfishing (harvesting beyond sustainable levels) has sometimes occurred.It is often used in Japanese cuisine, where it is called "aji", in Turkish cuisine, where it is called "istavrit", and in Portuguese Cuisine, where it is called "carapau".The genus "Trachurus" was defined in 1810 by Constantine Samuel Rafinesque-Schmaltz, who called the type species "Trachurus saurus".