| Atlantic Spanish mackerel | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Scombriformes |
| Family: | Scombridae |
| Tribe: | Scomberomorini |
| Genus: | Scomberomorus |
| Species: | S. maculatus |
| Binomial name | |
| Scomberomorus maculatus (Mitchill, 1815) | |
| Synonyms[2] | |
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TheAtlantic Spanish mackerel (Scomberomorus maculatus) is a migratory species ofmackerel that swims to the northernGulf of Mexico in spring, returns to southernFlorida in the eastern Gulf, and toMexico in the western Gulf in the fall.
The fish exhibits a green back; its sides are silvery marked with about three rows of round to elliptical yellow spots. Thelateral line gradually curves down from the upper end of the gill cover toward caudal peduncle. The first (spiny) dorsal fin is black at the front. Posterior membranes are white with a black edge. Its single row of cutting-edged teeth in each jaw (around 64 teeth in all) are large, uniform, closely spaced, and flattened from side to side. As with theking mackerel and thecero mackerel, these teeth look very similar to those of thebluefish,Pomatomus saltatrix. Spanish mackerel can grow (rarely) to 37 in (940 mm) and weigh up to 14 lb (6.4 kg).[3]
Spanish mackerel occur seasonally from theYucatán Peninsula, Mexico, as far north asCape Cod, Massachusetts. They are a shallow-water species, preferring sand bottom at depths of 10 to 40 ft (3 to 12 m), occasionally found as deep as 80 ft (24 m).[citation needed]
One Atlantic and one or more Gulf groups of Spanish mackerel apparently occur in Florida waters. With rising water temperatures, the Atlantic group migrates along the Atlantic Coast of the United States fromMiami, Florida, beginning in late February through July, reaching as far as southern Cape Cod, Massachusetts, then returning in the fall. An eastern Gulf group moves northward from theFlorida Keys during late winter and spring, appearing off the central West Coast of Florida about April 1. Movement continues westward and terminates along the northernTexas Gulf Coast. During fall, this group migrates back to its wintering grounds in the Florida Keys.[citation needed]
The Gulf group of Spanish mackerel spawn in batches from May to September from off the shore of Texas to off the shore of Florida as early as April in some years. The Atlantic group spawns starting in April off theCarolinas and from late August to late September in the northernmost part of its range. Spanish mackerel mature by 1 year at afork length of 14 in (36 cm). Females live longer and grow to larger sizes than males. Females may live as long as 11 years, growing to 11 lb (5.0 kg) and 33 in (84 cm) fork length. Males reach about 6 years old and 19 in (48 cm) in fork length.[4]
Spanish mackerel arecarnivores. As with other members of the genus, food consists mainly of small fishes with lesser quantities ofshrimp andsquid. Stripedanchovies (Engraulidae) andclupeoids such asmenhaden,alewives and thread herring (Opisthonema), are particularly important forage inNorth Carolina, Florida, Texas, andVeracruz. The percentage of anchovies consumed is higher for juveniles than for adults.[5]
Spanish mackerel are a highly valued fish throughout their range from North Carolina to Texas. Recreational anglers catch Spanish mackerel from boats whiletrolling or drifting and from boats, piers, jetties, and beaches by casting spoons and jigs and live-baitfishing. Fast lure retrieves are key to catching these quick fish. Commercial methods are primarily run-around gill netting, and rarely, by trolling lures similar to those used by recreational anglers.[citation needed]
On November 4, 1987, Woody Outlaw caught a world-record 13 lb Spanish mackerel[6] on a blue and whiteSea Witch with a strip of fastbackmenhaden on a 7/0 hook, held by aShimanobait-casting reel on a Kuna rod with 30-pound-test line.[7]
Spanish mackerel are managed in commercial and recreation fisheries with bag limits, size limits, commercial trip limits, and with only seasonal fishing allowed. The management of mackerel has been considered a success because the population used to be in decline, but is now on the rise withoutoverfishing occurring.[citation needed]
Spanish mackerel are primarily marketed fresh or frozen as fillets, as commercially caught fish are too small to sell in the form of steaks. Their raw flesh is white. They may be prepared bybroiling,frying,baking, or rarely bysmoking.[citation needed]
The Spanish mackerel is also a popularsushi fish. By analogy with theJapanese Spanish mackerel, which is a member of the same genus, it is often calledsawara on sushi menus.[citation needed]
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Spanish mackerel are similar in appearance to smallking mackerel (Scomberomorus cavalla) and cero mackerel (S. regalis). All three are very similar in shape and coloration. They may be distinguished as follows:
The lateral lines on Spanish and cero mackerel slope gradually from the top edge of the gill to the tail. In contrast, that of the king mackerel takes an abrupt drop at midbody.
The first (spiny) dorsal on Spanish and cero mackerel has a prominent black patch. The king mackerel has none. As all three species normally keep the first dorsal folded back in a body groove, this difference is not immediately evident.
Spanish mackerel have prominent yellow spots on the flanks at all sizes. In addition to such spots, cero mackerel have one or more yellow stripes along the centerline. Young king mackerel have similar, but slightly smaller spots; these fade away on individuals weighing over 10 lb (4.5 kg), but they may still be seen as spots of slightly darker green on the upper back from some angles of view.
Worldwide, many members of this genus ae quite similar to one or another of these three species. In particular, off Mexico, Atlantic Spanish mackerel may be confused with Sierra Spanish mackerel(S. brasiliensis), which may appear in the same area.
