Species

Spotted Mackerel

Scomberomorus munroi

Scombridae (Mackerels). Available year round. Medium priced.
Spotted Mackerel

Overview

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Available wild-caught, it is a marine fish schooling in open waters and 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 trolling and line fishing near reefs.

Other names

Spotty.

Imports

None, though Spanish, Atlantic (

Fast facts

Size & weight
Commonly 1.6-4kg and 50-80cm, but can grow to about 10kg and 104cm.
Price guide
Medium priced.
Related species
Mackerels (Blue, Frigate, Grey, School, Shark, Spanish), Bonito, Tunas.

Preparation

To buy
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.
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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