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. |
