Jack Mackerel

Jack Mackerel

Scientific Name: Trachurus declivis, Trachurus novaezelandiae.
Also known as: Horse Mackerel (NZ), Scad (Australia), Jurel (Spain), Ma-aji (Japan), Holzmakrele, Stocker (Germany).
Characteristics: Flesh firm textured, medium coloured, whitens upon cooking. Moist and succulent. Suitable for all cooking types.
Description: Average length 35 – 60 cm. Blue, or green with faint brown bands above, silvery white below; small scales, and a row of rough scutes along the body.
Main Season: Generally available all year round, however catches reduce when vessels target other species.