Spanish Mackerel

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.
Spanish mackerel have yellow or olive green oval spots on their bodies.
King and Spanish mackerel being unloaded from a charter boat in Miami. The Spanish mackerel is much smaller than king mackerel.
Picture of a Spanish mackerel seafood dish

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

Seafood Guide