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Spanish Mackerel
Latin name: Scomberomorus commerson
Common name: Mackerel
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Wild Caught
Region:
NT, QLD, WA, Commonwealth waters
- Stocks of Spanish mackerel are healthy around Australia.
- Spanish mackerel is caught using a variety of line fishing methods. Because these line fishing methods are highly targeted, impacts on other species and habitats are negligible.
Grill or BBQ this firm, meaty fish in place of Swordfish, Marlin or Tuna. It won’t dry out or become tough like swordfish can, making it an easy-to-use, tasty (and sustainable!) alternative. Match with other strong flavours like lemon, tomato and herbs. Very fresh Spanish Mackerel can also be used raw or cured. Try coating it lightly in salt and citrus zest for an hour before washing this off, slicing thinly and serving as a crudo with citrus segments, fresh herbs and olive oil. Spanish Mackerel is also well suited to using in fish curries – the firm flesh will hold up well when cubed and added to the sauce at the last minute.
- Commonwealth Torres Strait Finfish Fishery (78t 2011)
- QLD East Coast Spanish Mackerel Fishery (~300t 2011), Gulf of Carpentaria Line Fishery (~220 t 2011)
- NT Demersal Fishery (254t 2011), Spanish Mackerel Fishery (274t 2011)
- WA Mackerel Managed Fishery (318t 2012)
Spanish mackerel is found across much of northern Australia, and fished in Commonwealth, QLD, NT and WA-managed fisheries. Whilst the structure of stocks is complex as there are a number of different stocks within a single jurisdiction, stocks of Spanish mackerel appear healthy in all jurisdictions.
Spanish mackerel is caught using a variety of line methods, including trolling and handlines. Although independent observer coverage is minimal in all fisheries, the likelihood of significant threatened species interaction is low because of the targeted fishing method.