Mackerel – Spanish

Scomberomorus Maculatus

Market Name(s): Spanish Mackerel, Sierra

Primary Source(s): Domestic Mid Atlantic

Season: Year Round

Size Range:  3-5 lbs

U.S. commercial fishermen harvest multiple species of mackerel along the Eastern Coasts & into Gulf waters. Although Spanish (AKA Sierra) Mackerel makes up a smaller portion of total mackerel landings, incredibly this flavorful fish is one of the most prized by Chefs around the globe.

Before the 1980s, Spanish mackerel fisheries were unregulated with mass overfishing. Airplanes would be used to seek out schools of mackerel and alert large gillnet vessels to their location, greatly increasing harvests of this fish & decimating natural stocks of this slower growing species. Scientists determined that fishing rates were too high and were depleting the resource; state and federal managers promptly developed regulations to curb fishing for Spanish mackerel and help the resource recover. Several management measures - including limits on how much mackerel commercial and recreational fishermen can harvest, what types of gear they can use, and how many fishermen can participate in the fishery - have successfully rebuilt Spanish mackerel stocks after years of overfishing. Today, Spanish mackerel populations have fully recovered and are harvested sustainably.

Handline, Gillnet

Atlantic Spanish mackerel caught in the: (1) U.S. South Atlantic with handlines, cast nets or midwater gill nets; and (2) U.S. Gulf of Mexico with midwater gill nets is a "Best Choice." The stocks are healthy, and the fisheries are managed well.

Atlantic Spanish mackerel caught in the U.S. Gulf of Mexico with handlines is a "Good Alternative." This fishery also catches greater amberjack, which is depleted and still being overfished.

Supreme Lobster's Partner Vessels hunting off the coasts of South Carolina are known for producing some of the most exquisite landings of large 3-5 lb fish with a stunning firm flesh that carries a deliciously high fat content. In its raw state the coloring of the meat is a rose-ivory & excellent for raw preparations garnished with acid to cut the oily nature of the flesh. When cooked the succulent flesh transforms to a pearl white, boasting a bold robust flavor that stands up to more pronounced accompanying flavors. A truly outstanding ingredient that's adaptable to both simple presentations like Escabeche.

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