Available wild-caught, it is a marine fish schooling in open waters, and sometimes moving in to inshore bays and estuaries, around the northern half of Australia from Newcastle (NSW) to Shark Bay (WA). Mainly caught off Queensland and the NT, it looks like a small Spanish Mackerel but with distinctive large grey spots on the back half of the body, though these begin to fade once the fish is caught. The similar Spotted Mackerel has smaller spots along the sides.

DIVE DEEPER

COMMERCIAL NAME

School Mackerel

Method of Capture

Region

Other names

Doggie Mackerel, Queensland School Mackerel.

Scientific Family

Scombridae (Mackerels).

Seasonality

Available year round.

Size

Commonly 1.7-4.5kg and 50-80cm, but can grow to 8kg and 100cm.

Price range

Medium 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 whitish-pink, 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 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 pairings

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

IMPORTS

None, though Spanish, Atlantic (

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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.