← Back to directory

King Mackerel

Scomberomorus cavalla
Managed by: NOAA Fisheries, Florida Fish and Wildlife Conservation Commission
Regions
Southeast
Protected status
None
Also known as
CavallaSierra

Species Profile

Florida saltwater profile data (FWC). Availability and detail varies by species.

FWC
Size
Up to 72 inches
Similar species
Cero, S. regalis; Spanish mackerel, S. maculatus (both have gently sloping lateral lines and a dark blotch on front of first dorsal fin); and wahoo, A. solandri (first dorsal fin long and continuous) Size: Up to 72 inches
Appearance
  • Back is bluish-green, fading to silvery sides and belly (no spots)
  • Front of first dorsal fin lacks a dark blotch
  • Lateral line drops sharply below the second dorsal fin
  • Juveniles may have yellowish spots, similar to Spanish mackerel
Habitat
Coastal to offshore waters. Often around piers. They may occasionally be found in deep water.
Behavior
Spawn offshore in mid-summer. Schooling fish that migrate from south Florida waters in winter northward in spring. Feed mainly on fishes.
Additional information
State Record:Recreational RegulationsSee a full list of our Social Media accountsSubscribe:AboutThe CommissionCommission MeetingsWildlife AlertCalendar of EventsOutlook E-mailLimited English Proficiency PlanOffice of Supplier DevelopmentAmericans with DisabilitiesEEO/AAPrivacy StatementSitemap2025 Agency Regulatory Plan

Seafood Profile

Powered by NOAA FishWatch data. Availability and detail varies by species.

NOAA FishWatch
Population
The South Atlantic and Gulf of America (formerly Gulf of Mexico) stocks are not overfished.
Fishing rate
Not subject to overfishing.
Bycatch
Bycatch is low because hook-and-line and gillnet gear is selective.
Taste
King mackerel has a rich, pronounced flavor. For a milder flavor, cut out the outer bands of dark, strong-tasting meat along the midline.
Texture
Flaky and moist.
Color
Raw mackerel is grayish and oily. When cooked, mackerel is off-white to beige in color.
Health benefits
King mackerel is rich in omega-3 fatty acids, low in fat, and a very good source of protein, riboflavin, niacin, vitamin B12, and selenium.
Sources
Image credit: NOAA Fisheries/Jack Hornady