Mackerels are a large family including several genera of economically important fish. On this page you will find the oval bodied mackerels. They are generally meaty, oily and strongly flavored, ranging from a few ounces to nearly 100 pounds. The deep bodied mackerels will be found on our Tuna Family page.
Mackerel should be handled carefully because of the possibility of Histamine Poisoning. After catching, it should be immediately chilled to near freezing, frozen or salted. The poisoning is not usually dangerous but can be more serious for persons with allergy to bee and wasp stings.
More on Varieties of Fish (very
large page).
[tribe Scombrini of subfamily Scombrinae]
Atlantic Mackerel[Saba (Japan); Scomber scombrus]
This North Atlantic mackerel is most commonly found off the European
coast and in Japanese sushi bars - large quantities are exported
to Japan from Norway. There are also strong populations off the U.S.
Atlantic coast and it is also found in the Mediterranean, the Black Sea
and off the coast of Morocco. This fish can grow to 23-1/2 inches, but
the photo specimen was 15 inches long and weighed 1-1/4 pounds before
being cleaned, stuffed and baked. This fish is kosher, though I'm not
certain how.
Details and Cooking
Chub Mackerel[Pacific Mackerel, Japanese Mackerel, California Mackerel; Saba, Honsaba, Masaba (Japan); Scomber japonicus | Blue Mackerel, Southern Mackerel, Spotted Chub Mackerel; Gomasaba, Marusaba (Japan); Scomber australasicus | Atlantic Chub Mackerel; Scomber colias]
These three fish are, for all practical purposes, the same
fish, occupying tropical to subarctic waters worldwide. S.
japonicus and S. australasicus share the Indo-Pacific
region and S. colias occupies the North and South Atlantic.
S. japonicus, the most commercial of the three, grows to 25
inches and over 6 pounds, but the photo specimen is 14-1/4 inches and
1 pound. Held in disrespect in North America for being strong flavored
and oily, this fish is highly regarded in Japan (though Atlantic
Mackerel (S. scombrus) is preferred). Sold fresh, frozen,
salted, smoked and canned, these fish are not considered endangered.
They are said to have a few scales, enough to be kosher, but I have
yet to find any.
Details and Cooking
Indian Mackerel[Alumahan (Philippine); Kembung (Indonesia), Bangda, Bangude, Aiyla, Aiyla Meen (India); Rastrelliger kanagurta ]
A highly commercial Indo-West Pacific mackerel found from the Red Sea
and Madagascar to Samoa, these fish can grow to over 13 inches but the
photo specimen was 9 inches long and weighed 5-1/4 ounces. This fish
is not considered threatened and is sold fresh, frozen, canned,
dried-salted, smoked and made into fish sauce. It has just enough
scales to be kosher.
Details and Cooking
Island Mackerel[Rastrelliger faughni]
This Indo West Pacific fish is native from India to as far east as Fiji
and as far north as Taiwan. It can grow to nearly 8 inches long and
1-1/2 pounds, but is usually smaller. Nonetheless, it supports a
fishery reported to be over 800,000 tonnes. I've not seen them
in Southern California, but they possibly exist here as one of
small Philippine dried fish (daing) under some other name.
Philippine fish names are chaotic.
IUCN Red List DD (Data Deficient).
Photo by Rodalpho B Reyes distributed under license
Creative Commons
Attribution-NonCommercial v3.0 unported..
Japanese MackerelMore than one fish - see Chub Mackerel and Spotted Mackerel Short Mackerel[Hasa-hasa (Philippine); Pla thu (Thai); Rastrelliger brachysoma]
This fish is native to the seas of Southeast Asia as far as Fiji, but
doesn't venture much into the Indian Ocean. It can grow to nearly 13
inches long, but is more commonly about 8 inches. This fish is very
important in the cuisines of Thailand, the Philippines and other
Southeast Asian countries. Note: I have seen fish in
Philippine markets in Los Angeles labeled "Hasa-hasa" that was
actually Bigeye Scad. As served in
Thailand, Short Mackerel looks a little strange, because the backbone
is broken just behind the head, which is bent down so the fish fits
in the bamboo steamers used to cook it in salt brine. This fish is
interchangeable with Indian Mackerel.
IUCN Red List DD (Data Deficient), but seriously depleted in
the Gulf of Thailand due to overfishing.
Details and Cooking.
Photo by Sahat Ratmuangkhwang distributed under license
Creative Commons
Attribution-ShareAlike v3.0 unported..
Smoked Mackerel[Scomber spp.] Mackerel is an oily fish with robust flavor which makes it an excellent
candidate for smoking. Atlantic mackerel is preferred but Chub
Mackerel is also used. For details see
Cold Smoked Fish
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[tribe Scomberomorini of subfamily Scombrinae]
Indo-Pacific King Mackerel / Seerfish / Surmai[Spotted Seer Fish, Surmai (India); Scomberomorus guttatus | very similar and also called Surmai: Streaked Seerfish; Scomberomorus lineolatus | also Narrow-barred Spanish Mackerel; Scomberomorus commerson] This prized eating mackerel is found in the Indo-West Pacific and Persian Gulf. Its range extends north to the southern tip of Japan and south through the Java Sea. It can grow to 30 inches but is commonly 21 inches. It is distinguished by round dots about 1/4 inch diameter on the sides above the centerline. Red List status NE (Not Evaluated). Details and Cooking Photo by Hamid Badar Osmany distributed equivalent to license Creative Commons Attribution-ShareAlike v3.0 unported. attribution required. The Streaked Seerfish (dashes instead of spots) grows up to 37
inches but has a moderately narrower range. The Narrow-barred Spanish
Mackerel (vertical bars all along the sides) grows a lot larger, to
94 inches, and has the same range as the Indo-Pacific, but is less
common through most of the range.
Atlantic King Mackerel[Kingfish; Scomberomorus cavalla]
Largest of the fish called mackerel, the king mackerel can weigh
nearly 100 pounds, measure up to 6 feet long and live for over 20
years. It is found along the Atlantic coast of the Americas from the
U.S. / Canada boarder almost to Argentina. Sports fishing brings in
well over twice the catch of commercial fishing. The photo specimen
weighed about 13 pounds.
Details and Cooking.
Photo by Stephen Ewen distributed under license
license Creative Commons
Attribution-ShareAlike v3.0 Unported..
Pacific Sierra[Sierra, Spanish Mackerel; Scomberemorus sierra]
This prized eating mackerel is found along the East Central Pacific
from Southern California to the northern tip of Chile. It can grow to
39 inches and 18 pounds but the one in the photo was 20-1/2 inches
long and weighed 1 pound 11-3/4 ounces. Market size around here is
between 15 and 22 inches. This fish has rows of gold dots about 1/4
inch diameter, but they are hard to see in the photo. Red List
status LC (Least Concern).
Details and Cooking
Spotted Mackerel[Australian Spotted Mackerel; Scomberomorus munroi | Japanese Spanish Mackerel; Scomberomorus niphonius]
These two West Pacific fish are often confused and can be considered
interchangeable. The Japanese is found along the coasts of Japan down
to Hong Kong, and is the most important mackerel in the Japanese market.
The Australian is found all around Australia, but mostly in the north,
around the southern islands of Indonesia and Papua New Guinea. The
Australian can grow to 41 inches and 24 pounds, while the Japanese can
grow to 39 inches and 15 pounds. The photo specimen was 9 inches and
2-3/4 ounces, purchased from an Asian market in Los Angeles for 2015
US $1.99 / pound. The Australian is IUCN Red Listed as NT (Near
Threatened), while the Japanese is Red Listed as DD (Data Deficient).
Details and Cooking
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Some fish commonly known as "mackerels" are not actually mackerels. They may be placed on this page for convenience, or may be placed elsewhere.
Yellowtail Horse Mackerel- [Trachurus novaezelandiae]Greenback Horse Mackerel- [Trachurus declivis]
These two very similar fish, found around New Zealand and southern
Australia are actually members of the
Jacks, Amberjacks, Trevally, etc.
family. The far more numerous Yellowtail is often confused with the
related Yellowtail Scad. It is more slender, the fins are slightly
different, and the row of scutes turns more steeply upward. For prep
and cooking, see our
Yellowtail Scad page.
Photo by Clinton Duffy, non-commercial, attribution
required.
Mackerel Pike[Pacific Saury; Sanma (japanese); Cololabis saira of family Scomberesocidae of order Beloniformes]
Not actually a Mackerel, this highly elongated fish is related to
Flying Fish and Needlefish. It often skims along the surface of the
water, propelled by its submerged tail. It is found in the North
Pacific, ranging from Korea to Alaska and as far south as the
tip of Baja, Mexico. This fish can grow to 15 inches but the photo
specimen was 12-1/2 inches long and weighed 6 ounces. Mackerel Pike
is kosher. It is a highly commercial catch, but with a high
reproductive rate is not considered threatened. IUCN Red Listed
NE (Not Evaluated).
Details and Cooking
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Mackerel are very high in Omega-3 fish oils, and are not a mercury problem. Certain supplement peddlers shrilly declare all fish to be mercury problems despite strong evidence to the contrary. After all, how could they sell their expensive krill oil if you knew you could just go out and buy a mackerel?
Mackerel are delicate and perishable. Fresh fish should be kept well refrigerated and cooked promptly. If mishandled they could be subject to bacterial action resulting in production of histamines. An overload of histamines causes tingling of the lips and mouth, skin rashes, vomiting and other symptoms that may last for as long as 12 hours. In most cases it is not dangerous, but in the case of persons with allergy to bee and wasp stings it can be serious. Such persons should be careful about the fish they eat and should carry anti-histamine tablets.
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