Standard Names: Spanish Mackerel, Blue Mackerel (previously known as 'Slimy Mackerel'), School Mackerel, Grey Mackerel, Spotted Mackerel
Schooling nature makes Mackerel's potentially vulnerable to overfishing, but target with purse seine and line means little bycatch results from the fishery.
AMCS cites concerns about bycatch and the targeting of sharks (some potentially vulnerable) by the NT and QLD fisheries in which Grey Mackerel is caught.
The various Mackerel's are open water marine fish, which swim in large schools in temperate and tropical waters word-wide. They are fished mostly in the North of Australia by troll methods, line fisheries or purse seine.
The most popular are the 'Spanish Mackerels', which form an important commercial fishery, especially in QLD.
They are available year round, with supplies of Spanish Mackerel peaking in September and October.
|Government Stock Assessment|
|Blue Mackerel||NSW||Moderately Fished||-||-|
|Commonwealth||No Overfishing||Not Overfished||-||-|
|Grey Mackerel||QLD||Sustainable||Say No||-|
|Spotted Mackerel||Eastern Aust.
|Spanish Mackerel||Commonwealth||No Overfishing||Not Overfished||Better Choice||-|
|What do these terms mean?|
Mackerels differ in flesh from the softer dark red of Blue Mackerel to the firm near white flesh of Spanish Mackerel. They are all oily fish with a strong flavour.
Larger mackerels such as Spanish and Spotted Mackerel are often served as either steaks or cutlets, which are well suited to grilling and BBQ'ing. A slight char will compliment the meat, with an acid such as vinegar, lemon juice or even tomato providing a foil to its oily nature. To bake, wrap in foil with vegetables and aromatics.
Mackerel are also popular fish to smoke, cure or pickle, while high quality fish can be served raw.
AUSTRALIAN SARDINES are strong flavoured oily fish similar to Mackerel. When BBQ'ing or Grilling, try several large whole sardines in place of a Mackerel steak.
TREVALLY have a strong flavour but are less oily than Mackerel. They are a good alternative when Pan Frying.
The juicy, oily, darker flesh of Australian Salmon makes it an appropriate substitute for Mackerel in most preparations. Try BBQ'ing cutlets or fillets, baking whole, or smoking.