Atlantic Spanish mackerel (Scomberomorus maculatus) is a saltwater species recorded in the United States. It is found at depths of 10–35 m.
Scientific name: Scomberomorus maculatus · Water: Saltwater
Size: up to 91 cm
The Atlantic Spanish mackerel is a pelagic neritic scombrid that migrates in large schools over great distances along the shore, recorded from 10 to 35 m. Its larvae are found in surface waters between 19.6 and 29.8 degrees Celsius with salinities of 28.3 to 37.4 parts per thousand, and it feeds mainly on small fishes such as clupeoids and anchovies, with smaller quantities of penaeoid shrimps and cephalopods. Its range is the western Atlantic, from Canada and Cape Cod south to Miami and along the Gulf of Mexico coast from Florida to Yucatan in Mexico. Maximum length is about 91 cm fork length, and it can live five years, maturing at about 40.5 cm. It is a highly commercial species and a gamefish, marketed fresh, frozen or smoked, with a medium price category. Fishing vulnerability is moderate at 39 of 100 and resilience medium, and climate vulnerability is high at 63 of 100. IUCN lists it as least concern.
Caution: large individuals carry a ciguatera risk. Heat, cold and marinating do not remove the toxin, which concentrates in the liver, roe and head, so avoid eating those parts. Seek medical help if numbness, tingling or a reversed sense of hot and cold follows a meal.
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