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