Discover the different mackerel types, from king mackerel to cero mackerel and more. Learn how to find, catch, and cook mackerel with this complete guide.

Did you know there are over 30 species of mackerel around the world? These sleek, fast fish aren’t just fun to catch they are also incredibly tasty and packed with nutrients. So if you are into fishing king mackerel off the Florida coast or grilling up a fresh Pacific chub mackerel, knowing your mackerel types can seriously help your game. In this guide, we will walk you through the most popular mackerel varieties, give you expert tips on catching and cooking them, and even share a few recipe ideas to get you hooked (pun intended).

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What Are Mackerel? (Overview of Mackerel Species)

Mackerel belong mainly to the Scombridae family, which also includes tuna and bonito. These fish are known for their streamlined bodies, lightning speed, and incredible adaptability across oceans. Some species, like the Spanish mackerel, even fall into the Scomberomorus subgroup, known for their sharp teeth and fierce fighting ability.

Mackerel Type Common Traits

Most mackerel share a torpedo-shaped body, forked tail, and iridescent skin that flashes underwater. They are built for speed, often traveling in large, dense schools. High in oil content, mackerel are prized not just for sport but also for their rich, flavorful meat loaded with omega-3 fatty acids.

Mackerel Type Differences

Mackerel species vary widely in size. For example king mackerel can grow over 5 feet (1.5 meters) long, while the humble Pacific chub mackerel rarely tops 2 pounds (1 kg). Flavor-wise, larger species like king mackerel tend to have firmer, meatier flesh, while smaller types like Atlantic horse mackerel are lighter, with a slightly sweeter, more delicate taste.

Mackerel Types That Are Popular Around the World

In the Atlantic, king mackerel and Atlantic mackerel rule the waters, especially along the U.S. East Coast and Europe. Over in the Pacific, anglers love chasing down Pacific chub mackerel and Spanish mackerel species. Meanwhile, in the Indian Ocean, spotted and narrow-barred Spanish mackerel dominate, offering fantastic fishing and eating opportunities.

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How to Catch a Mackerel

Fishing King Mackerel

King Mackerel (Scomberomorus cavalla) Also known as “kingfish,” the king mackerel is a powerful predator found in warm Atlantic waters. Famous for its speed and size, this species is a favorite among offshore anglers chasing trophy catches.

• King mackerel are found in the western Atlantic Ocean and Gulf of Mexico, often near coastal reefs and drop-offs.
• They can grow over 5 feet (1.5 meters) long and are known for their strong, fast runs.
• Trolling with live bait is a top method to catch them.
• The meat is firm and slightly oily, perfect for grilling, smoking, or making hearty fish steaks.

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Cero Mackerel

Cero Mackerel (Scomberomorus regalis) sometimes called the “painted mackerel,” is easily recognized by its bright yellow spots and lateral stripe. Found mainly in the Caribbean and Florida, it’s a popular catch for light-tackle enthusiasts.

• Cero mackerel are easy to spot thanks to their greenish backs, silver sides, and a line of yellow spots along their bodies.
• They are mainly caught in the Caribbean and along Florida’s southern coast, especially around reefs and wrecks.
• Cero mackerel taste great in ceviche, grilled fish tacos, and light pan-seared dishes.

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Pacific Chub Mackerel

Pacific Chub Mackerel (Scomber japonicus) Known simply as “chub mackerel,” this small but fast fish is common in the Pacific Ocean, especially off the U.S. West Coast. It’s valued for its mild flavor and is a staple in both recreational fishing and commercial markets.

• Pacific chub mackerel are small, fast fish with dark wavy lines running across their blue-green backs.
• They are most abundant off the California coast during the warmer months of summer and early fall.
• These mackerel are ideal for grilling whole, curing, or turning into tasty smoked snacks.

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Atlantic Horse Mackerel

Atlantic Horse Mackerel (Trachurus trachurus) Often referred to as “scad,” the Atlantic horse mackerel is a slim, silver fish widespread across European and African waters. It plays a huge role in commercial fishing and is known for its versatility in cooking.

• Atlantic horse mackerel are smaller and slimmer compared to other types, and often have a rough, bony lateral line.
• They are commercially important in Europe, especially for canning and fishmeal production.
• Lightly frying, pickling, or grilling them brings out their mild, slightly sweet flavor.

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Catching Spanish Mackerel

Spanish Mackerel (Scomberomorus maculatus) with its trademark golden spots and sleek body, lights up coastal waters from the Gulf of Mexico to the Atlantic. Prized for both its sport and its sweet, flaky meat, it’s a favorite in many coastal cuisines.

• Spanish mackerel have a distinctive set of yellow-gold spots along their silvery sides and a forked tail.
• Light spinning tackle, spoons, and fast-moving lures are great choices for fishing Spanish mackerel.
• They’re delicious when simply grilled, blackened, or made into spicy mackerel cakes.

Check out our elaborated page on catching Spanish Mackerel

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How to Catch Mackerel Species

Best gear setups for each mackerel species

• For king mackerel, a medium-heavy rod paired with a high-speed spinning reel and wire leader is essential to handle their sharp teeth and powerful runs.
• Cero mackerel and Spanish mackerel can be caught with lighter spinning setups using 10–20 lb line, giving you more fun when they hit.
• Pacific chub mackerel are best tackled with ultralight rods and reels, making them perfect targets for beginners or light tackle enthusiasts.
• For Atlantic horse mackerel, small spinning combos with light line are ideal, especially when fishing from piers or boats.

Top bait and lures for success

• Live bait like sardines, pilchards, or threadfin herring works wonders for king and Spanish mackerel.
• When using artificial lures, flashy spoons, metal jigs, and feathered bucktail jigs are top picks.
• For cero mackerel, small live baits or fast-moving plugs mimic the prey they love to chase.
• Pacific chub mackerel eagerly hit small sabiki rigs, shiny spoons, or even cut bait fished near the surface.

Fishing techniques: trolling, casting, jigging

• Trolling with live bait or deep-diving plugs is a go-to method for king mackerel, covering large areas quickly.
• Casting spoons and fast-moving jigs is perfect for cero and Spanish mackerel when they’re blitzing bait schools near the surface.
• Vertical jigging with small metal jigs works well for targeting Pacific chub mackerel and Atlantic horse mackerel in deeper water.

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How to Prepare Mackerel Step-by-Step Guide

Cleaning and filleting mackerel is quick once you get the hang of it. Start by rinsing the fish under cold water and using a sharp knife to slice from the gills down to the belly. Remove the guts and rinse again. For filleting, lay the mackerel flat and make a deep cut behind the pectoral fin down to the backbone. Then run the knife along the spine to remove the fillet, repeating on the other side. Mackerel have soft bones and oily flesh, so using a flexible, super sharp fillet knife makes the job much easier.

Check out of guide on Cleaning Tuna

To keep mackerel fresh, timing is everything. If you are not cooking it right away, rinse the fillets clean, pat them dry, and refrigerate them in an airtight container for up to two days. For freezing, vacuum sealing is the gold standard, but if you do not have a vacuum sealer, wrapping the fish tightly in cling wrap and then foil works too. Always label your packages with the date, and aim to use frozen mackerel within 2–3 months for the best flavor and texture.

Mackerel spoil faster than many other fish because of their high oil content, so proper handling is crucial. Always keep fresh mackerel chilled on ice from the moment you catch or buy it. Once refrigerated, fresh mackerel should be eaten within 48 hours. Frozen mackerel holds well for a few months, but quality drops after that. When it comes to canned mackerel, unopened cans can last years, but once opened, the fish should be stored in the fridge and eaten within 2–3 days.

Mackerel Types of Cooking

Mackerel loves bold flavors. A basic marinade of olive oil, lemon juice, garlic, and fresh herbs like parsley or thyme can do wonders. For a spicy twist, try a mix of soy sauce, ginger, and chili flakes. If you are grilling or smoking, simple seasoning with salt, pepper, and a squeeze of fresh lime can bring out the fish’s natural richness without overpowering it. A light dusting of Cajun seasoning is also amazing if you want something with a little kick.

Grilling mackerel over high heat gives you crispy skin and juicy flesh, just brush the fish with oil to keep it from sticking. Smoking is another fantastic option, adding deep, rich flavor that pairs beautifully with the fish’s natural oils. Frying mackerel fillets in a light batter or breadcrumbs creates a crunchy, satisfying meal, while baking is the easiest method , you just simply season, wrap in foil with some lemon slices, and pop it in the oven for a no-fuss dinner.

Can Mackerel Recipes

Canned mackerel is a pantry superhero. You can whip up easy mackerel patties by mixing it with breadcrumbs, egg, and seasoning, then frying them until golden. Another winner is a mackerel salad tossed with mayo, celery, and a splash of lemon for a quick lunch. For a heartier meal, stir canned mackerel into pasta with garlic, olive oil, and a few capers. It is also a fantastic topping for rice bowls, sandwiches, and even spicy fish tacos.

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Mackerel types are as diverse as the oceans they swim in from the hard fighting king mackerel to the delicate Atlantic horse mackerel, each species brings something special to the table. So if you are chasing trophies offshore or looking for new dinner ideas, understanding the differences can make your fishing trips and meals way more rewarding. Don’t stop here, go grab your gear, test out some new recipes, and fall in love with mackerel all over again.

If you want more fishing tips or delicious can mackerel recipes, be sure to check out our other Tuna Species Guides!

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