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Aji, Sawara (sushi names)

Health Alert

Elevated levels of mercury.

Adults and kids should limit their meals.

Details About Spanish mackerel

a.k.a. Scomberomorus maculatus, Atlantic Spanish mackerel, spotted cybium, bay mackerel, spotted mackerel

Health Details

Due to elevated mercury levels we recommend:
- Adults should eat no more than 2 meals per month
- Kids up to age 12 should eat no more than 1 meal per month

More about seafood and health »

Eco Details

Once severely overfished, Spanish mackerel populations are now abundant. Strict quotas have helped stocks recover from a severely overfished state in the mid-1980s.
You should limit how much of this fish you eat because of mercury contamination (see Health Comments).
These fish are mainly caught with gillnets and as bycatch in wild shrimp fisheries in the southeastern U.S.

Nutritional Information

Serving = 100 g of raw edible food, wild species.

	Amount per serving
Calories	139 g
Total Fat	6.29 g
Total Protein	19.2 g
Omega-3	1.37 g
Cholesterol	76 mg
Sodium	59 mg

Source: USDA

More About Spanish mackerel

A silvery relative of the tuna, Spanish mackerel migrate in large schools along the shoreline. The species grows to nearly 3 feet (0.9 meter) in length. It may contain ciguatoxin, which causes illness.

Commercial Sources

Spanish mackerel are found in the western North Atlantic, from Cape Cod in Massachusetts to Yucatan in Mexico. They also occur around the Bermudas but are absent in the Bahamas.

The main source of Spanish mackerel is Mexico, followed by the United States.

Capture Methods

Spanish mackerel come from marine fisheries, not fish farms. They are primarily caught with gillnets. Additional types of fishing gear include hooks-and-lines, beach seines and trap nets.

Buying & Eating Guide

Flavor and Texture

Mackerel has high-fat, firm flesh with a savory, strong flavor.

Buying Tips

Spanish mackerel is marketed fresh, frozen or smoked.

This guide is produced in collaboration with the Monterey Bay Aquarium.

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