
Scomberomorus maculatus
Also Known As
Mackerel, Spotted cybium, Bay mackerel, Spotted mackerel
U.S. wild-caught Spanish mackerel is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Year-round. |
Source |
U.S. wild-caught mostly from Rhode Island to Alabama. |
Taste |
Spanish 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 |
Spanish mackerel is an excellent source of selenium, niacin, and vitamins B6 and B12. It is also rich in omega-3 fatty acids. |
Health & Nutrition
Nutrition facts |
|
Serving weight | 100 g (raw) |
Amount per serving | |
Calories | 139 |
Protein | 19.29 g |
Fat, total | 6.3 g |
Saturated fatty acids, total | 1.828 g |
Carbohydrate | 0 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 76 mg |
Selenium | 36.5 mcg |
Sodium | 59 mg |