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Grey Mackerel

Grey Mackerel is a marine fish found in open waters and near reefs over the continental shelf around the northern half of Australia from Port Macquarie (NSW) to Shark Bay (WA).

Grey Mackerel Fillets

Grey Mackerel Fillets

It’s caught off Queensland by surround nets, gillnets and trolling as well as off the NT and WA. Juveniles are found in estuaries and near the coast and caught in nets or on lines. It has dark vertical stripes on its side similar to Spanish Mackerel, especially when young, but once the fish is caught these fade quickly to a silvery-grey.

To Buy Grey Mackerel:
Sold mainly as cutlets and steaks. In cutlets and steaks look for bright pinkish-red, firm, lustrous, moist flesh without any dark brown markings or oozing water and with a pleasant fresh sea smell.

To Store Grey Mackerel:
Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 2 days (it is best eaten as fresh as possible) or freeze for up to 3 months below -18ºC.

Fish, mackerel, raw
Nutrition Facts
Serving Size 100g

Amount Per Serving
Calories 139 Calories from Fat 56.7
% Daily Value*
Total Fat 6.3 g 10%
Saturated Fat 1.8 g 9%
Trans Fat g
Cholesterol 76 mg 25%
Sodium 59 mg 3%
Potassium mg 0%
Total Carbohydrate 0 g 0%
Dietary Fibre 0 g 0%
Sugars 0 g
Protein 19.29 g 39%

Vitamin A   130 IU 3%
Folate   1 mcg 0%
Vitamin C   1.6 mg 2%
Vitamin D   IU 0%
Calcium   11 mg 1%
Iron   0.44 mg 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

To Cook Grey Mackerel:
Average yield is 40%. Has a strong, distinctly ‘fishy’ flavour, medium to very high oiliness and medium-dry, firm flesh. Usually sold skinned, it has few bones, which are easily removed. Score thick fillets at the thickest part of the flesh to allow even heat penetration.

Cooking Methods Grey Mackerel:
Pan-fry, bake, grill, barbecue, smoke, pickle.

Grey Mackerel goes well with:
Strong flavours, bay, basil, citrus, curry, garlic, mustard, onion, oregano, pepper, red wine, tomatoes, vinegar.

Other names:
Broad-barred king mackerel, broad-barred mackerel, tiger mackerel

Season:
Available year round with peaks in NSW from July to August.

Size and Weight:
Commonly 1.3-2.7kg and up to 90cm, but can grow to 10kg and 120cm.

Price:
Medium priced.

Grey Mackerel Substitutes :

  • Other Mackerels
  • Bonito
  • Striped Marlin
  • Swordfish
  • Tunas
 
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