SPECIES

Grey Mackerel

Scomberomorus semifasciatus

Our pick as the next of the tropical Mackerel family to make a name for themselves. This species lives in the warmer waters of northern Australia with four distinct populations spanning territory from Western Australia to northern New South Wales, with the bulk caught via gill-netting, with a smaller volume line-caught, in Queensland and the Northern Territory. As indicated by their narrow mouth with sharp, fine teeth, this fish predominantly feeds on baitfish. This imparts a rich oiliness to the thick fillets, which allows a greater variety of cooking methods. Try marinating cutlets and grilling directly on your barbeque, or large pieces in a vibrant curry.

DIVE DEEPER

COMMERCIAL NAME

Grey Mackerel

Method of Capture

Gill-net,
Line

Region

Northern Australia

Other names

Broad-barred Mackerel, Broad-barred Spanish Mackerel, Tiger Mackerel.

Scientific Family

Scombridae (Mackerels, Tunas & Bonitos).

Seasonality

Available year round with peaks in NSW from July to August.

Size

Commonly 1.3-2.7kg and up to 90cm, but can grow to 10kg and 120cm.

Price range

Medium to high priced.

Alternative Species

Other Mackerels, Bonito, Striped Marlin, Swordfish, Tunas.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold mainly as cutlets and steaks. In cutlets and steaks look for bright pinkish-red, firm, lustrous, moist flesh without any dark brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 2 days (it is best eaten as fresh as possible) or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 40%. Has a strong, distinctly ‘fishy’ flavour, medium to very high oiliness and medium-dry, firm flesh. Usually sold skin-on, it has few bones, which are easily removed. Score thick fillets at the thickest part of the flesh to allow even heat penetration.

COOKING METHODS

Pan-fry, bake, grill, barbecue, smoke, pickle.

Flavour pairings

Strong flavours, bay, basil, citrus, curry, garlic, mustard, onion, oregano, pepper, red wine, tomatoes, vinegar.

IMPORTS

None.

Find similar species by tag

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.

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