Mackeral Fishing Information
The mackerel (Scomberomorus cavalla) is a migratory species of mackerel that lives its entire life in the open waters of the western Atlantic Ocean and Gulf of Mexico. It is an important species to both the commercial and recreational fishing industries.
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They occur in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers. The largest species called “mackerel” is the king mackerel (Scomberomorus cavalla) which can grow to 66 inches (168 cm).
Common features of mackerels are a slim, cylindrical shape (as opposed to the tunas which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins. The scales are extremely small, if present. They are prized (and are highly harvested) for their meat, which is often very oily, are known for their fighting ability, and are an important recreational and commercial fishery. The meat can spoil quickly, especially in the tropics, causing scombroid food poisoning - it must be eaten on the day of capture, unless cured. For this reason, mackerel is the only fish traditionally sold on a Sunday in London, and is the only common salt-cured sushi.