spanish-mackerel
Species Facts

Science Name: Scomberomorous maculatus
Other Names: Atlantic Spanish Mackerel
Ideal Temp: Above 65
World Record: 13 lbs. NC
Environment: offshore
Techniques: light tackle, casting
Description

Spanish mackerel grow to at least 200cm and 50kg, but are more commonly caught at 7kg to 10kg. At maturity they are 81-82cm in length and almost 2 years of age. These fish weigh around 2.9kg at legal size (75cm). They are the largest of the Australian mackerels. They are irridescent blue-green along their backs and upper sides, shading to silvery-grey on the belly. Spanish mackerel can be distinguished by the numerous narrow, wavy, vertical lines along their sides. As the size of a fish increases the number of vertical lines increases.

The best fishing times are at dawn and dusk. Spanish mackerel is keenly sought by recreational fishers, as well as being one of the most important commercial fishes of northern Australia. It is taken almost exclusively by line-fishers throughout the year, but the greatest landings are taken between July and November. Adults are caught mainly by trolling with lures, but baits such as large whole garfish and tailor are often used.

Where to Find
Found in the western Atlantic, there are two separate populations of Spanish mackerel: one in the Gulf of Mexico and the other along the main western Atlantic coast. The former extends from the Gulf of Mexico throughout Florida waters to the Yucatan, and the latter extends from Miami to the Chesapeake Bay and occasionally to Cape Cod. They are absent from the Bahamas and the Antilles, except around Cuba and Haiti, but are abundant around Florida.

Feeding habits Spanish mackerel feed primarily on small fish, as well as on squid and shrimp; they often force their prey into crowded clumps and practically push the fish out of the water as they feed.

Tips for Cooking
The flesh of spanish mackerel is considered to be of high quality and is reputed to have good keeping qualities. Spanish mackerel has a distinctive flavour, and the natural oils present in the flesh make it especially suited to grilling, barbecuing and smoking. It is sold locally mainly whole fresh or as fillets, but elsewhere it can be bought salted or dried.