Spanish Mackerel

Spanish Mackerel is a prized sport and table fish found in the warm waters of northern Australia, from Western Australia’s coast around through the Top End and down the Queensland coast. It’s a large, sleek predator — fish commonly weigh 5 to 15 kilograms — with firm, pinkish-grey flesh that has a pronounced but clean flavour.

The flesh is denser and more full-flavoured than lighter fish like barramundi or snapper, which makes it well suited to grilling, barbecuing, smoking, and robust preparations like curries and ceviche. It holds together well on the barbecue and takes well to bold marinades and spice rubs. Thinner steaks can be pan-fried quickly over high heat.

Spanish Mackerel is a favourite of recreational fishers across northern Australia, and it’s also commercially caught. It’s commonly sold as steaks or cutlets rather than whole, given the size of the fish.