Spanish Mackerel

The stocks are not overfished.

Not subject to overfishing.

Bycatch is low because hook-and-line, cast nets, and gillnet gear are selective.

Spanish mackerel has a rich, pronounced flavor. For a milder flavor, cut out the outer bands of dark, strong-tasting meat along the midline.

Flaky and moist.

Raw mackerel is grayish and oily. When cooked, mackerel is off-white to beige in color.

Spanish mackerel is an excellent source of selenium, niacin, and vitamins B6 and B12. It is also rich in omega-3 fatty acids.