Spanish Mackerel
Spanish Mackerel
When Caught
Year round, with peak supplies of Spanish mackerel occurring in September and October and grey mackerel in July and August
Important Features
Wild/Farmed Wild
Habitat Saltwater, Caught in open water and near reefs
Recovery Rate Fillets: 80% from Spanish mackerel trunks
Remarks
Chilling mackerel immediately on capture will help ensure a high-quality product.
Mackerel species are sometimes responsible for ciguatera fish poison-ing and scombroid fish poisoning (histamine).
In Japan, the generic common name for members of the genus Scomberomorus is sawara while for members of the genus Scomber, saba is used.
Imports India, Myanmar and Thailand: Spanish mackerel fillets
Common Size 55-125cm
Overseas Names
D: Indische K Ænigsmakrele, Spanische Makrele; GB: Commerson s mackerel, cybium, seer; J: yokoshima-sawara; RI: tenggirri; T: insi, thu insi; USA: striped seer; ZA: katonkel, koning-makriel
Grading standard grades exist but whole Spanish mackerel are sometimes graded as presented below.
Nutrition Facts
per 100g of raw product
| Kilojoules | na |
| Cholesterol | 36mg |
| Sodium | na |
| Total fat (oil) | 3.0g |
| Saturated fat | 50% of total fat |
| Monounsaturated fat | 30% of total fat |
| Polyunsaturated fat | 20% of total fat |
| Omega-3, EPA | 75mg |
| Omega-3, DHA | 281mg |
| Omega-6, AA | 66mg |
Cooking Ideas
| Bake | Deep Fry | |
| Grill/barbecue | Poach | Raw |
| Shallow Fry | Smoke | Steam/microwave |
Among Australia s most popular commercial fishes (particularly in the north of the country), mackerels have a thin, edible skin with few scales making them very popular to enjoy when dining out or at home. Spanish mackerel, an especially good eating finfish, produces an attractive plate-size cutlet or an essentially boneless fillet.
Mackerel can be fried, baked, poached, grilled, marinated, smoked and barbecued it is considered by some to be the best barbecue fish in the South Pacific. One should always take particular care not to overcook mackerel, and if the mackerel is being fried it should first be lightly salted. Mackerel frames are excellent for fish stock.
The high oiliness of these species often requires the addition of an acid to balance the richness. This is easily achieved by baking the mackerel with vinegar and vegetables that, in turn, will give the mackerel a slightly pickled taste and provide a balance of flavours. Mackerel is also perfectly suited to an aromatic herb crust, served with baked tomatoes and anchovy butter.
Some mackerel is deep fried in fish and chip shops in northern Queensland. This cooking method is otherwise uncommon for mackerel.
Flavour Strong, Distinct, fishy flavour
Oiliness Medium to very High
Moisture Dry to Medium
Texture Medium to firm
Flesh Colour Light pink to white
Thickness Medium fillets
Bones There are only a few bones and these are easily removed.
Suggested Wines
Smoked or marinated mackerel is enhanced by the effect of crisp, dry white wine to counterbalance its natural oiliness.
If the mackerel is simply smoked, select a racy sauvignon blanc.