Species

Grey Mackerel

Scomberomorus semifasciatus

Scombridae (Mackerels). Available year round with peaks in NSW from July to August. Medium priced.
Grey Mackerel

Overview

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Available wild-caught, it is a marine fish found in open waters and near reefs over the continental shelf around the northern half of Australia from Port Macquarie (NSW) to Shark Bay (WA). It’s caught off Queensland by surround nets, gillnets and trolling as well as off the NT and WA.Juveniles are found in estuaries and near the coast and caught in nets or on lines. It has dark vertical stripes on its side similar to Spanish Mackerel, especially when young, but once the fish is caught these fade quickly to a silvery-grey.

Other names

Broad-barred Mackerel, Spanish Mackerel, Tiger Mackerel.

Imports

None.

Fast facts

Size & weight
Commonly 1.3-2.7kg and up to 90cm, but can grow to 10kg and 120cm.
Price guide
Medium priced.
Related species
Mackerels (Blue, Frigate, School, Shark, Spanish, Spotted), Bonito, Tunas.

Preparation

To buy
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.
To store
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.
To cook
Average yield is 40%. Has a strong, distinctly ‘fishy’ flavour, medium to very high oiliness and medium-dry, firm flesh. Usually sold skinned, 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 matches

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

Cook

Recipes to try

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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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