Spanish Mackerel


A lean fleshed fish that is ideal for fish and chips through to fine dining

The fast-swimming Spanish mackerel is popular as a commercial and recreational species. As a powerful pelagic fish, the flesh is lean, white and loaded with goodness. They have a lovely taste that isn’t too strong, which makes them suitable for a wide range of dining experiences from fish and chips through to fine dining.

Don Hancey’s Cooking Tip
Mackerel is a firm fleshed fish, so it is important to rest it after cooking. To cook, sear all sides in a medium hot pan for a couple of minutes then pop into a hot oven for another 4 minutes and then let it rest for another couple of minutes. Mackerel can handle strong accompanying flavours like a chilli jam relish and harissa paste.

Spanish Mackerel is a popular choice to use in upmarket fish and chips. Joe’s Fish Shack, Subi Fish and Chips and Amberjacks all notably use the West Aussie delicacy in their versions of the meal. You can also purchase fresh and frozen fillets from local seafood retailers and fish mongers.



Spanish mackerel is found between Cape Leeuwin and the Northern Territory border, with commercial fishing beginning just north of Geraldton. The largest proportion of catch is taken in the North Coast bioregion from the fisheries along the Kimberley and Pilbara coasts. Commercial fishers use small vessels and tow near-surface baited fishing lines to catch the mackerel.