SPECIES

Spotted Mackerel

Scombridae (Mackerels)

Available wild-caught, this marine fish tends to school in open waters, sometimes moving in to inshore bays and estuaries. Similar to School Mackerel but with smaller spots, it is found around most of Australia, except the southern coast from Bunbury (WA) to Newcastle (NSW), and caught mainly off Queensland by line fishing near reefs. While they're most commonly seen in the 2-4kg, 50-80cm size range, they can grow to about 10kg and 104cm. Like many other Mackerel species, this fish has a strong, distinctly ‘fishy’ flavour, medium to very high oiliness and medium-dry, firm flesh, making it great for high-heat cooking methods like barbecuing and smoking.

DIVE DEEPER

COMMERCIAL NAME

Spotted Mackerel

Method of Capture

Line

Region

Southern Australia

Other names

Spotty.

Scientific Family

Scombridae (Mackerels).

Seasonality

Available year round.

Size

Commonly 1.6-4kg and 50-80cm, but can grow to about 10kg and 104cm.

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 cream-coloured, 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.

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

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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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.

Consectetuer Adipiscin

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

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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