Jack Mackerel

About this product

An oily, dark flesh fish that whitens on cooking.

Three Jack Mackerel species are found around New Zealand waters. There are varieties in colour and number of scutes.

They are a Pelagic fish, preying on Plankton and small fish, schooling in mid water depths in coastal waters all around New Zealand, mainly off the west coast of the North Island.

Jack Mackerel are a good source of Omega-3.

Key Information

Family

The three Jack mackerel species found around New Zealand are T. declivis, T. novaezelandiae, and T. murphyi, all pelagic species belonging to the Carangidae family (trevallies, kingfishes).

Physical attributes

Jack Mackerel have a green/blue body with a green sheen, a white belly and long pectoral fins and a distinctive lateral line.

The flesh is dark and oily.

Sustainability

Jack Mackerel is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stocks assessment are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.

Geographical location

Three Jack Mackerel species are found around New Zealand. They are caught mainly off the west coast of the North Island.

Market Names - New Zealand: Jack Mackerel, Horse Jack Mackerel, Slender Jack Mackererl - Canada: Chinchard - Commonwealth of Independent States: Stavrida - The Netherlands: Horsmakreel - Germany: Stöcker, Holzmakrele - Greece: Savrídi - Italy: Suro, Sugarello - Japan: Maaji - Korea: Jungaengi - Spain: Chicharro, Jurel

Flavour and cooking

Jack Mackerel fillets are dark and whiten on cooking. They are oily and are high in Omega-3. Jack Mackerel are suitable for most cooking methods inlcuding baked, barbecued, poached, smoked or steamed. They are also a great option to marinate, or use in curries.