King mackerel is one of the larger members of the mackerel family, with firm, dense flesh that holds up well to high-heat cooking methods like grilling, barbecuing, and pan-searing. Its pronounced flavour sets it apart from milder white fish and makes it a popular choice for those who enjoy a more robust seafood taste.
The flesh is greyish when raw, turning white and flaky when cooked. King mackerel steaks are the most common cut, often simply seasoned with lemon, salt, and pepper. It also takes well to smoking and is used in curries and fish cakes across Southeast Asian cuisines.
King mackerel is a pelagic fish found in warm waters, and while not as commonly seen in Australian fishmongers as Spanish mackerel, it appears in imported and specialty seafood selections.
How it's made
Nutrition (per 100g)
0.5 fillet is about 198 g — roughly 210 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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Where to next
Your household's take
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