King mackerel is a target for recreational anglers and commercial fisheries in the Atlantic Ocean and Gulf of Mexico. Known for its strength and speed, it offers an exciting challenge for sport fishers and serves as a significant food source. Its presence in coastal waters makes it a familiar sight in southeastern U.S. fishing communities.
Identifying King Mackerel
The king mackerel (Scomberomorus cavalla) has a streamlined, torpedo-shaped body for swift movement. Its coloration is typically an olive back, silvery sides with a rosy iridescence, and a white belly. It has very small, barely visible scales. A distinctive feature is its sharply dipping lateral line, which drops abruptly mid-body before continuing to the tail. This helps differentiate it from similar species like the Spanish mackerel, whose lateral line slopes more gradually.
King mackerel can reach 5.5 feet and 100 pounds, though most catches are 10 to 20 pounds (20-35 inches). Females are generally larger and live longer, some over 20 years. Young king mackerel under 10 pounds may have yellowish-brown spots that fade with maturity. Unlike Spanish mackerel, king mackerel lack a prominent black patch on their first dorsal fin and have large, triangular, closely spaced teeth.
Where They Live and What They Eat
King mackerel are coastal pelagic species, inhabiting open waters near coastlines. Their range spans the western Atlantic, from Massachusetts to Brazil, including the Caribbean Sea and Gulf of Mexico. They prefer warm waters, rarely below 68°F (20°C). This influences their migratory patterns, moving northward in summer and southward in winter in large schools, often congregating in areas like the Florida Keys during cooler months.
These fish commonly live in depths of 40 to 150 feet, but larger individuals may be found inshore in inlets and harbors, or in deeper waters up to 590 feet at the Gulf Stream’s edge. King mackerel are opportunistic carnivores with a voracious appetite. Their diet primarily consists of smaller schooling fish like sardines, anchovies, menhaden, and blue runners, and they also consume squid and shrimp.
King mackerel are active predators, known for their speed and agility. They have been observed leaping out of the water in pursuit of food, a behavior called “skyrocketing.” Their aggressive feeding makes them a formidable presence.
King Mackerel as Food
King mackerel is a popular food fish, valued for its distinct flavor and texture. It is an oily fish with a rich, savory taste and firm, flaky, grayish flesh. Its oiliness contributes to its flavor, manageable through various cooking methods. Common preparations include grilling, baking, pan-searing, and smoking, especially for larger specimens. Many recipes incorporate ingredients like lemon juice, herbs, and spices to complement its natural richness.
Despite its culinary appeal, king mackerel has higher mercury content than many other fish. Mercury bioaccumulates in larger, predatory fish as they consume smaller fish that have accumulated it. Due to these elevated levels, the U.S. Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) advise certain populations to limit or avoid its consumption.
Pregnant women, those who may become pregnant, nursing mothers, and young children are advised to avoid eating king mackerel. For the general population, consuming king mackerel is typically not a health concern, but awareness of mercury levels aids informed dietary choices. Fish provides beneficial nutrients like omega-3 fatty acids and lean protein, so choosing a variety of fish with lower mercury levels for regular consumption is important.