Spanish Mackerel

Spanish Mackerel (narrow-barred) are large offshore pelagic species that grow to 2.4m and 40kg.

 

 

Research suggests the mackerel in WA’s northern waters don’t move more than 100 kilometres along the coast. In southern waters, they are thought to migrate over hundreds of kilometres, following the warmer waters of the Leeuwin Current.

 

Mackerel is a fast pelagic predator that prefer tropical and sub tropical waters. They are most abundant from May – November when they are caught by fisherman trolling lures.

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Additional Information

Cooking Suggestions

Mackerel is a lean fish with full flavour. It has thin edible skin and a dry texture – available as cutlets or portioned fillets. Cutlets taste great seasoned with smoked paprika and barbequed while fillets can be cut into chunks and used in your favourite curry
Health and Nutrition

Omega-3 fatty acids can be beneficial against depression, both on their own and when taken with antidepressant medications.
Handy Hint

Mackerel skin has no scales and is edible
Fast Fact

Grey Mackerel are broad-barred mackerel
Recipe Card

Malaysian Fish Curry
Accompaniment

Lime sambal Hogans curry paste Preserved lemons
Alternative

Tuna, Albacore, Swordfish