Available wild-caught, it is a marine fish found in open waters and near reefs and islands around most of Australia except the southern coast from Esperance (WA) to Geelong (VIC). It’s the most popular commercial Mackerel in Australia and is mostly caught off Queensland, the NT and WA, with some from northern NSW.It looks similar to Grey Mackerel, especially when young, due to the dark vertical bars along the sides.

DIVE DEEPER

COMMERCIAL NAME

Spanish Mackerel

Method of Capture

Region

Other names

Mackerel, Macko, Narrow-bar, Narrow-barred Spanish Mackerel, Snook, Spaniard.

Scientific Family

Scombridae (Mackerels).

Seasonality

Available year round with peaks from September to October.

Size

The largest Mackerel, commonly 2-15kg and 55-125cm, but can grow to 50kg and at least 200cm.

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 off-white, 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. The thin skin can be eaten, but it’s usually sold skinned and 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

Imported frozen, in fillets, cutlets, trunks and canned from Fiji, India, Myanmar, Thailand and the Philippines.

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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.