Spanish Mackerel

Spanish mackerelSpaniards are available all round the coast. Fish of 12kg and more are common and 40kg monsters are caught each year.

Spaniards are great fighters with sizzling speed and are wonderful on lighter tackle. (Australian spotted mackerel, Queensland school mackerel and broad bar or grey mackerel are also common in Territory waters.)

Other Names: Scomberomorus commerson. Narrow-barred Spanish mackerel, tanguigue, Spaniard, mac.
Location: Around the coast over underwater reef pinnacles and offshore structure and some rocky points and headlands.
Season: Spaniards are present off the coast all year but come inshore in the dry season.
Method: Standard light-game fishing tackle in the 6kg to 15kg range is normal but they are great sport on lighter tackle. Trolling and casting lures and bait around underwater reef pinnacles is a popular fishing method. However, berleying while at anchor is also productive when baits such as pilchards, garfish or similar fish baits are used. Wire traces are necessary due to the mackerel’s razor-sharp teeth.
Regulations: For up-to-date regulations, check out the Northern Territory Department of Primary Industry and Fisheries
Eating: Spanish mackerel have firm, pearly pink to white flesh with medium to large flakes. The flesh is oily and richly flavoured and they are excellent eating. They should be bled immediately after capture.